2 tbsp District Spice Montreal blend
3 lbs russet potatoes
1/4 cup olive oil
Optional: 4 strips bacon (pork or vegan substitute), cooked & chopped into 1/4 to 1/2 inch pieces; 1 red onion, chopped and sauteed; splash dessert wine
Combine olive oil and District Spice Montreal blend in container, and let sit for one hour. For best results, let blend infuse overnight.
Dice potatoes into circa 1/2 inch pieces, and soak for one hour in cool water, to remove excess starch.
Strain potatoes and allow to dry. Use a towel to pat potatoes dry as needed.
Pre-heat oven to 450 degrees Fahrenheit.
Optional: Dice red onion. Use a small amount of oil, or fat from the bacon, to caramelize the onion. For additional flavor, add some dessert wine to onions and saute until liquid is gone. Add onion to bacon, mix, and set aside.
Toss dry potatoes in a bowl with Montreal-infused olive oil. Once coated, arrange potatoes in baking dish one layer deep. Pour any remain oil in the bowl over the potatoes.
Bake dish for 30 minutes. Toss potatoes in dish, and continue baking for an additional 30 minutes, or until potatoes are browned.
Optional: Sprinkle bacon/onion mixture over potatoes and continuing baking for 5 minutes.
Remove potatoes from oven, and allow to cool 5 minutes before serving.Montreal roasted potatoes, vegan style
1 tbsp District Spice blend (see above for recommended blends, use 1/2 tbsp for Sriracha), plus 1 tsp for garnish (1/2 tsp for Sriracha)
2 cans (15 oz each) chickpeas
3 tbsp tahini
2 tbsp olive oil
Juice from 1/2 lemon
1 tsp salt
Drain chickpea cans, saving the reserve for use later.
Combine District Spice blend of choice, chickpeas, tahini, olive oil, lemon juice, and salt in a blender or food processor, and puree. While mixing, incrementally add chickpea reserve chickpea until you reach your desired creamy consistency. Throw away unused liquid.
Transfer to bowl, and lightly sprinkle 1 tsp District Spice blend over top for garnish. Serve, or chill for later use.
1 1/2 tbsp District Spice blend (Gyro, Tuscan, or Tuscan Heat)
31 oz (2 cans) Chickpeas
1/2 red onion, chopped
1/2 cup sun-dried tomatoes, chopped
2 tbsp olive oil
2 tbsp balsamic vinegar
Salt and pepper, to taste
Strain chickpeas, add to mixing bowl.
Add red onion, sun-dried tomatoes, District Spice blend, olive oil, and balsamic vinegar. Toss thoroughly. Add salt and pepper to taste and toss. Keep refrigerated until ready to serve.
Kitchen Sink Soup is a great way to use up that produce you just bought, as well as those vegetables that are beyond the point of eating raw, but still good. The base of vegetable stock and greens give this soup a lovely green hue, while the Plov seasoning provides a mild flavor, which really rounds out the taste. Play around with the recipe, and enjoy!
2 tbsp District Spice Plov blend
1 bunch Swiss chard (stems and greens), coarsely chopped
1 bunch kale (no stems), coarsely chopped
1 crown broccoli, coarsely chopped
1 onion, chopped
3 cloves garlic, sliced
4 cups water
3 cups vegetable stock (possibly more, depending on preferred thickness)
1 tsp salt (optional)
Possible add-ins (use any and all, or suggest your own!), chopped:
– sweet potato/potato
– butternut squash
– lentils/split peas (no need to chop these)
Pour water into large stock pot, and add in Swiss chard, kale, broccoli, garlic, and any add-ins you select.
Cover and simmer for 30 minutes, stirring occasionally.
Add 3 cups vegetable stock, District Spice Plov blend, and salt (optional). Stir, and bring soup back to boil.
Simmer for 20 minutes, stirring occasionally.
Turn heat off, and puree soup using either an immersion blender or pouring soup into blender in batches. Add additional vegetable stock as needed, to attain desired thickness.
– rice (recommend about 1/2 cup per bowl)
– sausage, chicken, or ham
– olive oil drizzle
– Greek yogurt or sour cream
2 tbsp District Spice Tuscan or Tuscan Heat blend
5 cups all-purpose flour
1 3/4 cups warm water
1 cup extra virgin olive oil
1 pack of active dry yeast (1/4 oz or 2 1/4 tsp)
1 tbsp sugar
1 tbsp coarse Kosher or sea salt
Mix warm water, active dry yeast, and sugar. Let sit for 10 minutes to allow the yeast to activate.
Add flour, salt, 1/2 cup olive oil, District Spice Tuscan or Tuscan Heat, and yeast mix to a mixing bowl. If you have a mixer, attach the dough hook and mix on low until the ingredients combine. Otherwise, knead by hand to combine.
Once the ingredients are combined, beat the dough on medium (or continue kneading by hand) for 3 – 6 minutes until smooth. Add additional flour if dough sticks to the bowl or dough hook.
Flour a clean surface and knead the dough by hand. If you choose to separate the dough into two separate loafs, use a knife to cut two evenly sized loafs prior to kneading dough.
Pour a small amount of olive oil into the bowl to coat the inside of the bowl. Return the dough to the bowl and place a sheet of plastic wrap over the top of the bowl. Allow the dough to rise in a relatively warm place for 1 hour.
Place a sheet of parchment paper on a baking sheet. Lightly oil the top of the dough and invert the bowl to place dough onto parchment paper. Stretch out dough and oil the surface of the dough. Flip the dough and and oil the other side. Once dough has been stretched, press finger tips into the dough and press finger tip firmly against the baking sheet to form small divots.
Preheat oven to 425 degrees F.
Baste the top of the dough with the remaining olive oil (surface should be saturated with olive oil) and sprinkle coarse salt over the surface of the dough; for additional flavor, sprinkle additional District Spice Tuscan or Tuscan Heat seasoning over the top of the dough.
Bake in oven for 25 – 30 minutes until golden brown. Serve focaccia immediately, or allow focaccia to cool prior to storing in a plastic bag (storing warm focaccia in bag may result in moisture accumulation which may make focaccia doughy).
Ways to use your District Spice salt-free spice blends!