Upside Down Cakes for our Upside-Down World
New York Times Cooking app is one of my favorite cooking tools. A recent post featured an Upside-Down Berry Cake that caught my immediate attention since Pineapple Upside-Down Cake is a nostalgic favorite. I love reminiscing about helping my mom place the maraschino cherries between the pineapple rounds! This NY Times cake recipe has the […]
Southwest Chipotle Slaw
Curried Leek and Mushroom
Shrimp and Corn with Lime Dressing
This is an easy one pan dish that overflows with flavor and crunch. It can be served as a salad, side dish, or a main if you serve it over rice or add beans.
Italian Stuffed Zucchini
A stunning summer side! Stuffed zucchini with our favorite flavors from Italy. Add a zesty buttery flavor to your plate. A perfect side dish to pair your barbeque with a romantic pasta dinner. [/vc_column_text][/vc_column][/vc_row]
Southern Style Green Beans
Sue’s Deviled Eggs with French Mustard Herb Blend
The Spice Tin team member, Sue, is widely known for her deviled eggs. One popular variation that she makes uses French Mustard Herb Blend. Topping these picnic staples can be creative and delicious. 6 large hard boiled eggs, peeled 3 tablespoons mayonnaise 2 teaspoons French Mustard Herb Blend 1 teaspoon apple cider vinegar or juice […]
Pasta with Summer Squash and Aleppo Chile
This summer pasta dish has a hint of heat and fruit from Aleppo Chile. Parmesan cheese deepens the flavors while capers in wine vinegar adds a briny tang. Ingredients: ¼ cup olive oil 8 garlic cloves, thinly sliced 2 pounds assorted summer squashes and zucchini, quartered lengthwise, sliced Kosher salt 1+ teaspoon Aleppo Chile Flakes 12 ounces paccheri, ziti, or […]
Roasted Squash with Japanese 7 Spice
2 lb squash, Italian, summer, in 2″ cubes 1 tablespoon olive oil 1/4 teaspoon salt 1 teaspoon Bluegrass soy sauce (or tamari for gluten-free) 1/2 teaspoon Bourbon Smoked Sugar 2 tsp Japanese 7 Spice Instructions Preheat oven to 400 F. Line a baking sheet with aluminum foil. Pat dry squash with paper towel. Transfer into a large bowl. Add olive oil, salt, soy […]
Noodles with Japanese 7 Spice
4 servings INGREDIENTS 2 tablespoons vegetable oil, divided 4 cups very coarsely chopped green cabbage (from about ¼ medium head) 2 7-ounce packages instant ramen or udon noodles, flavor packets discarded 2 teaspoons toasted sesame oil 8 ounces ground pork 5 green onions, white and pale-green parts coarsely chopped, dark-green parts thinly sliced ½ cup […]
Zucchini with Za’atar
1 ½ pounds zucchini ¼ cup za’atar 2 tablespoons olive oil Salt and pepper (or sumac if you are on low sodium diet) Parsley, for garnish PREPARATION Heat a charcoal or gas grill; the fire should be medium-low and the rack about 4 inches from the heat. (Since it was raining, we heated a […]
Indian Jasmine Rice
Ingredients Serves 6 1 1/2 cups Jasmine rice 2 tablespoons vegetable oil 1 (2 inch) piece cinnamon stick 2 pods green cardamom 2 whole cloves 1 tablespoon cumin seed 1 teaspoon salt, or to taste 2 to 2 1/2 cups water 1 small onion, thinly sliced
Kiwi Salsa with Cumin & Curry
Ingredients 6 kiwis, peeled and diced 1 small onion, diced 1 jalapeno pepper, diced 2 tablespoons lime juice 1 tablespoon olive oil 1 teaspoon honey 1/2 teaspoon cumin 1/2 teaspoon curry powder (regular)
Brussels Sprouts with Shichimi Togarashi
For brussels sprouts 2 pounds Brussels sprouts, trimmed and halved lengthwise 3 tablespoons canola oil 2 tablespoons unsalted butter
Missir Wat, Red Lentils with Berebere
Ingredients 1/3 c. oil 1/2 large onion, chopped 2-3 tbsp. berbere 1/2 14 oz. can diced tomatoes 3 c. water, plus extra on hand 2 c. split red lentils, rinsed well minced ginger and garlic (about 1 tbsp. each) salt to taste
Candied Bacon
Bourbon Smoked SugarChili Powder of choice (Chipotle for heat; Ancho for mild chili flavor)Bacon — thick sliced Combine 1 tsp chili to each 1 Tbsp of Bourbon Smoked SugarCoat both sides of bacon with chili sugar mixPlace bacon on rack on top of cookie sheet in 400 degree oven. (Watch to make sure it doesn’t […]
Mana’esh – Bread with Zahtar
Ingredients Makes 2 large loafs or 6 small 10 ounces unbleached all-purpose flour ( 2 cups) 1 1/8 teaspoons instant yeast 1 teaspoon fine sea salt or 1 teaspoon kosher salt 3/4 cup plus 2 tbs. room temperature water ( 70 F to 78 F) 1/4 cup extra-virgin olive oil, plus more for brushing the […]
Yams, Leek & Kale Casserole
Ingredients Serves: 4 4 Tblsp olive oil 1 large leek 1 bunch kale, trimmed, center rib removed, slice 1 ½ # yams, cooked and diced ½ tsp nutmeg 1 tsp ginger powder Salt & pepper to taste 2 Tblsp unsalted butter ½ cup panko breadcrumbs ½ cup parmesan cheese, grated
Roasted Potato with Aleppo Chili
Ingredients 1/4 cup canola oil 1 Tbs. harissa 1 tsp. crushed Aleppo chili 1 Tbs. sesame seeds 1 tsp. sea salt, plus more, to taste 3 lb. russet potatoes, peeled and cut into 2-inch chunks 1 cup plain Greek-style yogurt Leaves from 1/2 bunch fresh mint, cut into thin ribbons 1/2 lemon •Freshly ground pepper, […]
Roasted Vegetables with Fleur de Sel
This is an easy recipe that can serve as a side dish, topper to a salad or a colorful appetizer. Substitute vegetables that are in season and/or your favorites. Ingredients 4 carrots, cut and 2″ lengths 2 -3 red, yellow, green bell peppers, cut into 2″ 2 large portabella mushrooms, cut into 1″ slices 2 […]