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IMG_1900Step 1: Pick Your Protein: I like to keep a couple of different protein sources on hand for my bowls. A few of my favorites include a pound of ground chicken thighs, a pound of beef worth of meatballs, and 6-12 hardboiled eggs. For my ground chicken thighs, I like to cook them over medium heat with some soy sauce, our Penang Curry and a dash of fish sauce for a southeast Asian flare. My go to meatballs are simply beef, a little flour, some egg, and any Teeny Tiny Spice. And hardboiled eggs can be made one day, peeled, and kept in the fridge all week long. I take about 30-40 minutes to make all three of these, then store in the fridge.

Step 2: Eat More Veggies: This is where you can get a TON of variety in your bowls. Head to the store or farmers market, grab all of your favorite vegetables, then decide which ones you’ll roast and which you’ll keep raw. Go ahead and wash and cut the veggies that you’ll keep raw, and store them in the fridge ready to go. Having them prepped this way will cut time during meal making. For my raw veggies, I like to keep bell pepper strips, shredded carrots, jicama, green onion, and arugula or some other leafy green on hand. Next take the veggies you’ll roast, and pair them up with a spice blend. I like to roast sweet potatoes, zucchini, broccoli, cauliflower, riced cauliflower, eggplant, carrots, cabbage, and onions, all in different Teeny Tiny Spice blends at about 400 degrees until softened and beginning to brown. Pack them up and store with the rest of your bowl ingredients for later. You can do several different kinds on one large baking sheet to maximize space and save time by doing so.

Step 3: Top THAT!: Time for some serious toppings. I like to make one or two sauces for my bowls each week. Two of my favorites are our Creamy Asian Cashew Sauce, and our Red Pepper Harissa. Alternatively, you can keep it extra simple and just combine some tahini (sesame seed butter) with lemon juice and drizzle on top before serving, or use your favorite salsa, salad dressing, or hot sauce. Another favorite topping of mine is avocado, and a variety of nuts, seeds, and dried fruit.
Put it All Together!
Now that you have all of your elements prepped, you’re ready to bowl! Grab a large bowl, and begin building with your leafy greens. Next add in your roasted veggies, your raw veggies, then your protein. Finally, drizzle with your sauce from Step 3, and add your favorite toppings. Play around to find what combinations your enjoy most! Try different ratios with each bowl, for example one day you might want more roasted veggies and less crunch, while other days, the bowl might resemble more of a traditional salad. You can prep as few or as many elements for Steps 1, 2, and 3, as you like, but I typically think 5-12 will keep things interesting, yet not cost you too much time during your prep day.

Check out our bowls!
As you can see in the photo, we’ve got some arugula, roasted brussels sprouts, sautéed cauliflower rice covered in our British Curry, roasted broccoli dusted with our Perfection Spice, raw pepper slices, carrots, roasted asparagus, pickled onions, and a light tahini lemon sauce.

To assemble this plant packed bowl, I first layered the arugula and cauliflower rice, topped it with broccoli, sprouts, peppers, carrots, onions, and asparagus before topping it with avocado, a few almonds, a few raisins, a sprinkle of our Za’atar and some seeds. I poured a little bit of coconut aminos (similar to soy sauce) into the avocado for another little flavor boost.IMG_1893IMG_1910

TTS_Large_Beef StewIngredients

1 lb beef stew meat, chopped into bite size pieces
1 lb carrots, chopped
2 potatoes, chopped into inch cubes
1-2 Tbsp flour (I used cassava flour. White flour will work fine too!)
1 Tbsp Teeny Tiny Spice of choice. I used a mix of our Perfection and Montreal. Shepherd Herb Mix would work great too!
1/2 Tbsp salt
4 Cups broth
olive oil

1. Toss beef in herbs and spice, salt, and flour
2. Heat oil in a large soup pot. Brown meat in oil until seared on each side.
3. Pour in veggies, broth, and sprinkle in a little more salt, stir and bring to a boil.
4. Turn to very low and simmer and let cook for 4 hours.
5. Sprinkle in a tablespoon of flour, mixing well, to thicken up broth if desired.
6. Serve and enjoy!



2 large handfuls of shredded cabbage (or cole slaw mix)
2 eggs
2 Tbsp flour (I used gluten free cassava flour, but any white flour or white flour sub should work)
sprinkle of salt
1 tsp Teeny Tiny Spice Blend of Choice (I recommend Montreal, Shepherd Herb, or Za’atar for this one)
oil for frying


1. Combine slaw, eggs, spice, salt, a drizzle of oil, all in a bowl. Mix well until everything is evenly coated.
2. Stir in 2 tablespoons of flour. It should create a bit of a paste on the cabbage mix.
3. Heat about a centimeter of oil, deep enough to lightly fry, in a large skillet.
4. Pick up a small handful, about 1-2 tbsp of the cabbage mix and press into somewhat of a patty, then carefully drop it in the hot oil, fry over medium for about a minute, then flip.
5. Continue to cook on each side, until browned and beginning to crisp.
6. Remove carefully and serve hot!


TTS_Glazed Spiced Winter Squash SaladIngredients

Serves 2

1/2 kabocha squash (acorn squash will work too)

1 C arugula

3 Tbsp pomegranate arils

2 Tbsp olive oil

1 Tbsp Teeny Tiny Spice Shepherd Herb Mix

1 Tbsp Teeny Tiny Spice of choice (a spicier blend like Berbere works well!)

1 Tbsp honey

2 Tbsp balsamic vinegar
​ Instructions
1. Slice the squash in half, scoop out the center, then slice into 4-6 equal slices, like a crescent.
2. Coat with olive oil, salt, and sprinkle with our Shepherd Herb Mix.
3. Bake at 350 for 15 minutes, turn up the heat, flip and cook for an additional 15 minutes.
4. Once squash is cooked, heat a little oil or ghee on a large skillet and place a few pieces of squash into the frying pan.
5. Drizzle the squash with honey then flip, to reduce the honey and glaze the squash. Here you can ass a spicy blend like Harissa, or Perfection Spice for a little heat. I used Garam Masala for a savory sweet taste.
6. After each side is coated, plate squash and sprinkle with arugula.
7. In the pan where you fried the squash, add a couple tablespoons of balsamic vinegar (I used a great blackberry ginger flavored one) and let reduce over med-low heat until a little thick.
8. Drizzle over the squash and arugula, and finally, top with pomegranate arils.
9. Enjoy!

TTS_Large_Stuffed peppers with chocolate chili moleIngredients

For the stuffed peppers:

2 large peppers (I used bell, but sweet or poblano will work too!)

2 cups cauliflower rice (cauliflower that has been shredded very fine in a food processor)

1 cup chopped chicken (cooked)

1 tbsp tomato paste

Teeny Tiny Spice of Choice, salt, and garlic for seasoning

For the chocolate mole sauce:

1/3 Cup plus 2 tbsp chicken broth

2 tsp olive oil

1 1/2 tsp Chocolate Chili Teeny Tiny Spice

1/2-1 tbsp cacao powder (unsweetened)

1 tbsp tomato paste

pinch of salt

pinch of ground garlic
1. Preheat oven to 350.
2. In a large skillet, combine cauliflower rice and chicken. Add a little water to the tablespoon of tomato paste, to create a slightly thinner consistency, and pour over the mix. Add a couple of teaspoons of your favorite Teeny Tiny Spice, I like Oaxacan Abodo in this one. Next, give the dish a quick pinch of salt and garlic and continue to mix until thoroughly combined, add to a large bowl, and set aside.
3. Cut the top, carefully, out of your peppers, then stuff with the rice and chicken mixture.
4. Bake for 30-40 minutes, increasing heat to 400 if yours aren’t cooking quickly enough.
5. While the peppers are baking, head olive oil in a small saucepan, then add 1 1/2 tsp Chocolate Chili spice and stir well. Slowly add 1/3 cup of broth to the pan, stirring. Next stir in cacao powder (start with 1/2 tbsp then taste and add more if desired), tomato paste, then add salt and garlic to taste. If the mixture is too thick or strong in flavor, slowly add broth until flavor mellows to your liking.
6. When peppers are soft and beginning to wilt and brown, remove from oven, drizzle with the mole sauce, and serve.
Optional: Top with an avocado!

TTS_Large_Apple Potato Hash


1 sweet potato
1 yam
1 small apple
1/2 medium yellow onion
1 Tbsp ghee (clarified butter, you can use butter or oil as well)
1 Tbsp Teeny Tiny Spice (Szechuan Spice or Shepherd Herb Mix)
Optional: honey, chopped pecans
​ Instructions
1. Chop potato, and yam, and bring to a boil on the stove.
2. Meanwhile, dice onion and apple, and begin to fry over medium heat in 1 tablespoon of ghee, butter, or oil.
3. When potato and yams are beginning to soften, drain and add to the pan with apple and onion.
4. For a mild, herb mix, add 1 tablespoon of our Shepherd Herb Mix, and a few pinches of salt.
5. For a spicier, more exotic flavor, add 1 tablespoon of our Szechuan Spice mix. For this one, I used a little drizzle of honey as well, to sweeten and spice up the mix. I then tossed in some chopped pecans and added to the mix.
6. Let sizzle for a few minutes, flipping throughout, and serve when all ingredients are coated in spice and beginning to turn golden brown.

TTS_ Large_Sweet and Spicy Szechuan Green BeansInstructions

12 oz cut and cleaned green beans
1 Tbsp olive oil
1-2 tsp honey
1-2 tsp Teeny Tiny Spice Szechuan Spice
1/2 tsp salt


1. Preheat oven to 450.
2. Combine green beans, oil, spice, and salt in a large bowl and toss to coat green beans.
3. Roast for 15 minutes flipping halfway through.
4. Add to a hot skillet after cooking, drizzle with honey, toss beans around in the skillet to cover, and let sizzle with the honey mixed in for a minute before serving.

Spiced TTS_Chocolate Trail Mix ClustersIngredients

1 C of mixed nuts
1-2 Tbsp chocolate chips
2 tsp oil or ghee
1 tsp honey
1 tsp Teeny Tiny Spice Garam Masala or Chocolate Chili

​ Instructions
1. Heat a small frying pan over medium heat and add oil or ghee.
2. Toss in nuts, and fry gently on low-medium, tossing to coat in oil.
3. After a minute or two, drizzle honey over nuts, tossing to coat.
4. Sprinkle in some spice, I chose Garam Masala but Chocolate Chili will work well too!
5. Toss to coat and pour hot mix onto a piece of parchment paper.
6. Sprinkle in chocolate chips, and mix with you hands when nuts are cool enough to touch.
7. The chocolate will begin melting and coating the chocolate.
8. Set the paper with the mix into the freezer to cool, then break into clusters to serve.

TTS_Small_Turkey Tamale CasseroleIngredients


2 C riced cauliflower (processed in a food chopped or processor until rice sized)

1/3 C almond flour

2 eggs


1-2 C chopped turkey

1/4-1/2 C shredded cheese

1/4-1/2 C broth

1 Tbsp butter or ghee

1 Tbsp Tolucan Chorizo

Flour (white, or gluten free flour like Cassava)

Tomatillo Sauce:

3 roasted tomatillo (roasted in the oven until blistered)

1 avocado

3 green onions

1 handful of fresh cilantro

1 Tbsp olive oil

1 tsp salt

fresh garlic

juice of 1 lime


1. For the Tomatillo Sauce, roast the tomatillo in a hot oven, turning every 5 minutes until blistering and wilting. Add to a food processor or blender with the rest of the sauce ingredients and blend until a thick sauce is formed.

2. Combine almond flour, eggs, and cauliflower to form a thick dough. Flatten in greased pan, or on a sheet of parchment paper and bake at 350 for 30 minutes.

3. When crust is almost finished baking, add 1 tbsp ghee or butter to a frying pan, toss in 1 tbsp Chorizo spice, then toss in chopped turkey. Cover with a little broth, move all turkey to one side of the pan, then add a sprinkle of flour to the broth, whisking to create a gravy. Sprinkle with a little salt, add more broth or gravy until you have a slightly thick sauce with your turkey.

4. Add turkey and Chorizo gravy to the top of your almond flour/cauliflower crust, covering evenly, then top with 1/4-1/2 cup of shredded cheese, then bake until cheese has melted.

5. I topped some shaved angel hair cabbage with the tomatillo sauce and ate that along side of the casserole, but you can omit the sauce, or use it directly on the casserole for a bright citrus punch.

6. Serve with some fresh cilantro, tomato, diced onion, or your choice of toppings.

TTS_Small_Chocolate Covered Figs1Ingredients

6 dried white Turkish figs

1/4 Cup dark chocolate chips

2-3 Tbsp crushed nuts

1/2 tsp Teeny Tiny Spice Garam Masala

1. Over low heat, melt chocolate chips in a small pan, stirring constantly.
2. Add Garam Masala and mix well.
3. Carefully spoon chocolate over each fig, one at a time, over the pan, “painting” all sides with the melted chocolate.
4. Sprinkle the chocolate fig with crushed nuts and sit on a small plate or piece of parchment paper to firm up.
5. After finishing all figs, refrigerate util chocolate is firm and enjoy.

TTS_Large_Garam Masala Cranberry SauceIngredients

1.5 C fresh cranberries

Juice of 1 orange

1/4 C honey

1 tsp Teeny Tiny Spice Garam Masala


1. Combine all ingredients over medium heat and bring to a slight boil.
2. When hot, turn heat down a bit as cranberries begin to burst.
3. Use a fork or a potato masher and slightly mash into a sauce.
4. Let simmer until sauce thickens.
5. Jar and refrigerate before serving. It will gel and create a thick jelly for serving.

TTS_Quinoa Stuffing


1/2 cup dried quinoa

1 C broth

1/2 onion, diced

1 small sweet potato

4 small celery stalks

1 Tbsp Teeny Tiny Spice Shepherd Herb Mix

1 Tbsp fresh rosemary and sage (chopped) *optional

Raisins *optional

​ Instructions
1. Combine quinoa and broth in a small saucepan and bring to a boil. Turn heat all the way down, cover, and cook for about 15-30 minutes, until liquid is gone and quinoa is fluffy.
2. Meanwhile, dice sweet potato and boil until slightly soft. Drain water, add oil or ghee to the pan and sauté. Toss in onion and celery and cook until browned and soft. Add half a tablespoon of Shepherd Herb Mix as well as 1 tablespoon of fresh sage and rosemary while cooking.
3. When quinoa is finished stir in the second half tablespoon of Shepherd Herb Mix, combine with sautéed veggies in a large bowl, and serve!
4. Sprinkle with raisins to finish if desired.

TTS_Thanksgiving Casserole


2 turkey breast cutlets

1 C delicata squash
1 C butternut squash
1/2 C chopped celery
1 diced onion
1 diced sweet potato
2 Tbsp Teeny Tiny Spice Shepherd Herb Mix
3 eggs
1/3 C almond flour
1 Tbsp ghee or butter
Olive oil for cooking
Salt and Pepper to taste
Optional: fresh rosemary and sage

​ Instructions
1. Preheat oven to 400. Peel squash, then dice. In a large bowl, combine all chopped veggies, coat in olive oil, fresh herbs (optional), and 1 Tbsp Shepherd Herb Mix.
2. Bake at 400 for about 15 minutes.
3. Meanwhile, chop turkey into bite size pieces, toss in additional Shepherd Herb Mix, and cook in oil over med-high heat until cooked through.
4. When veggies have finished cooking, and turkey is done, combine both, and pour into a greased casserole dish.
5. In a separate bowl, combine almond flour, eggs, and melted ghee or butter, then pour over veggie turkey mixture, evenly to cover.
6. Bake at 400 for about 20-25 minutes until the “crust” has cooked through and begins to brown.
7. Remove and enjoy!

TTS_Spiced EnchiladasIngredients
Serves 2
For the tortillas, you will need:
2 eggs
1/4 C water
1/4 C cassava flour

For the filling, you will need:
1/2 C chicken
1/2-3/4 C cauliflower rice
Teeny Tiny Spice of choice

For the sauce, you will need:
2/3 C cooked cauliflower
1/2 C broth
2-4 Tbsp nutritional yeast
1 tsp Teeny Tiny Spice of Choice


Start by making a big pot of cauliflower rice. You can place florets into a food processor and chop until fine, like rice. Add this rice to a large pot over low heat and cover. Cook until soft.

Take out 2/3 cup of riced cauliflower and put in a high power blender or food processor.

Add cooked chicken to the pot with the rest of the cauliflower rice, drizzle with some olive oil, your favorite spice, a little salt, then stir and cover.

In the blender with 2/3 cup cauliflower rice, add broth and nutritional yeast, along with a little salt and spice to taste. Blend until a sauce is formed.

Separately, in a small bowl, combine 2 eggs, 1/4 cup Otto’s Naturals – Cassava Flour, and 1/4 cup water to form a batter. Add a pinch of salt if desired.

Pour 1/4 of the batter into a hot, oiled skillet, flipping when firm on one side, like a pancake. After finished set on a plate and scoop a bit of the chicken and rice mixture in the center, then roll to form an enchilada. Repeat with the rest of the batter to create about 4 rolls, then top with sauce, add some avocado, sour cream, and your favorite salsa, if desired.


TTS_Spiced Pumpkin Apple Butter


2 lbs peeled and sliced apples

1/3 C pumpkin puree (canned is fine, just make sure its pure pumpkin only!)

1/4 C water

1/4 C + 2 Tbsp (divided) sugar (I use coconut for lower glycemic and paleo options)

1 tsp Teeny Tiny Spice Garam Masala (add more when tasting for a stronger flavor)
​ Instructions
1. In a crockpot, cook apples, 1/4 cup sugar, 1/4 cup water, and spice for 5 hours.
2. Blend in a large food processor or blender, adding in 1/3 cup pumpkin, and another 2 tbsp sugar. You can add some additional spice as you taste.
3. Scrape into a jar, and spoon onto anything and EVERYTHING!

TTS_Spiced Pecan Pie Bars


Makes 12

1.5 C almond flour

1 C pecan halves

15 medjool dates (pitted)

1 egg

2 Tbsp ghee or butter

2 Tbsp honey

1 Tbsp coconut sugar (optional)

2 tsp Garam Masala

pinch of baking powder

​ Instructions

1. Start by pitting your dates, and placing a pan of water (about 3 cups) on to boil.
2. When water is boiling, pour carefully into a bowl with the dates and soak for one hour.
3. To make the crust, preheat oven to 350, and mix almond flour, coconut sugar, and baking powder in a medium sized bowl.
4. Melt 1 tbsp ghee on the stove, and pour into a small bowl. Mix egg into ghee, add vanilla, then pour the wet mix into the flour bowl.
5. Combine well until a sticky dough forms.
6. With your hands, form a dough ball, and place on a piece of parchment paper, and flatten like a pizza.
7. Roll out until the crust is even in thickness, about 10 inches across in size.
8. Bake on parchment paper (on a baking sheet) for 15 minutes. Set to cool.
9. Take your soaked dates, plus 2 tbsp water and blend until a paste forms in a small food processor.
10. Carefully spread the paste onto the crust, in a rectangular shape. You can trim the edges (from where it was a circle) with a knife to create a rectangular crust. They are tasty, so you can snack on those edges while making the rest 😉
11. Once the paste has been spread evenly across the crust, take pecans and fry over medium low heat in a tbsp of ghee. Sprinkle in 2 tsp Garam Masala, then drizzle in 2 tbsp honey.
12. Flip to coat and let cook for about a minute, careful not to burn. Turn off heat, allow to slightly cool, then carefully place pecans on the paste, carefully pressing. Once you have covered the paste in pecans, refrigerate to help set, then cut into 12 bars. You can freeze these to thicken the paste up a bit, or serve a little ooey gooey.

TTS_Curried Chicken Pot Pie


We found a great dough recipe from the great paleo recipes site, the Paleo Plan.

For the top of this pot pie we used their Paleo Dinner Rolls recipe which was perfect We suggest making both the rolls, and setting aside a little of that dough for this dish.

For the crust top, you will need

2 C tapioca flour or starch

1/2 C coconut flour

1 Tbsp coconut flour

1/2 tsp baking soda

2 tsp salt

1 C warm water

1/2 C melted coconut oil

3 large eggs, separated

First make the dough according to the recipe here.

Alternatively, you can make a simple dough for topping by combining 1/2 cup cassava flour, 2-3 Tbsp ghee, and 1/4 cup of water, or use a pre made dough from the store.
For the filling, you will need
3-4 C broth
1/2 head cauliflower
1/2 C chopped chicken, grilled, baked, prepared
1 large carrot, chopped
1 small sweet potato, chopped
1 1/2 Tbsp Teeny Tiny Spice British Curry (or your choice of curry mix)
Salt to taste


  1. Prepare the dough according to recipe, take 2 handfuls and set aside. The rest can be used for amazing paleo dinner rolls.
  2. In a large pot, boil all veggies in the broth until soft.
    Strain veggies from broth and pour broth into a blender.
  3. Add 3/4 of the cauliflower and a couple of sweet potato pieces into the blender with the broth. If you have some grain free flour, you can add a tablespoon or two for a thicker base.
  4. Blend until veggies are pureed and you have a thick soup base, then pour pack into a pot.
  5. Add the rest of the veggies back to the pot, and stir in chicken.
  6. Scoop soup into small ramekins or oven safe dishes, fill to top.
  7. Roll out dough between a piece of parchment paper, then carefully cover the dish with your crust dough. I poked a few breath holes in the top with a fork. I brushed mine with a little butter, or ghee, before baking.
  8. Bake for 30-40 minutes at 350 until crust has cooked, and let cool slightly before serving. (note: place a baking sheet under the dish in case of leaking when cooking.)

TTS_Penang Curry Vegetable Noodle Salad


2 cups cooked rice noodles
1.5 cups shredded cabbage
4 small bok choy, sliced
1 carrot, julienned
3 Tbsp nut butter
2 Tbsp dairy or coconut milk
2 Tbsp chopped cashews
1/2 Tbsp liquid aminos or soy sauce
1 tsp Penang Curry
1/2 inch ginger root


  1. First, boil noodles, drain and set to cool.
  2. Sautee bok choy in a small pan with olive oil, grated ginger, a pinch of Penang Curry and soy sauce until soft.
  3. When noodles and boy choy have cooled, mix together in a large bowl with carrot shreds and cabbage.
  4. In a separate bowl, combine nut butter, milk, and a teaspoon of Penang Curry, mixing well.
  5. Pour sauce over salad, and top with crushed cashews.

TTS_Spiced Squash PureeIngredients
1 winter squash (butternut, kabocha, etc)
2 Tbsp cream or coconut milk
1 Tbsp butter or ghee
1 tsp Teeny Tiny Spice of choice
1 inch grated ginger
1/4 tsp salt
1/4 tsp dried garlic

1. Cut squash in half and scoop out the seeds.
2. Roast at 400 degrees for about 40 minutes until squash is soft.
3. Let cool to touch, then scoop out the squash from the peel into a large blender or food processor.
4. Grate in the ginger, add salt, garlic, spice, cream and butter, then puree until creamy.
5. I topped mine with some slightly crispy fried sage leaves and an additional sprinkle of Teeny Tiny Spice.
6. Serve under your favorite protein, for an exquisite (and elegant looking) dinner.



1-2 medium cucumbers
1 medium vine tomato
1/4 C slivered red onion
1 tsp olive oil
2 Tbsp vinegar (white or apple cider)
2 tsp Teeny Tiny Spice Za’atar

​ Instructions
1. Chop all veggies, making sure to thinly slice the onion. I like to quarter my cucumber vertically then chop into small pieces from those.
2. Add all chopped veggies to a large bowl, pour in olive oil, vinegar and mix well, coating all veggies.
3. Sprinkle in Za’atar and mix.
4. Keep in the fridge until ready to serve- the longer this salad sits, the more it will absorb the vinegar and flavor.


1 lb chicken breast, diced
2 small carrots
1 mango
a handful of tomatoes (I used a few small heirloom)
1 in. of ginger root
1/2 C water
1.5 tsp Teeny Tiny Spice Harissa
1 tsp honey
Dash of salt


  1. Preheat oven to 325.
  2. Grate carrot and ginger into fine pieces or shreds. Set aside.
  3. Chop chicken into bite size pieces.
  4. Hack into that mango, and separate the peel from the flesh. You should have about 1 cup. Add that to a blender or food processor with half a cup of water and puree. Add 1.5- 2 tsp Harissa and blend again.
  5. Pour a little olive oil, or fat of choice into a cast iron pot with lid, or dutch oven. When hot, add the ginger and carrot.
  6. After a minute, add the chicken and let each piece cook for a minute, stirring around to get all sides “seared”. Add a dash of salt during this part.
  7. Pour the blended puree over the chicken and stir well, it should be mostly covered.
  8. Cook for an hour at 325 and carefully remove. Halfway through the cooking, you can check to make sure your puree isn’t burning. If it is becoming too thick, you can add a little more water.
  9. Serve atop rice, riced cauliflower, or veggies of choice.
  10. For another burst of flavor in this dish, add a sprinkle of cilantro.

TTS_Scallops on Slow Roasted Tomatoes_MediumIngredients

2 lb tomatoes
2 Tbsp Teeny Tiny Spice Blend of your choice
8 Scallopes
2 Tbsp butter
Oil or butter for pan
Salt to Taste


  1. First, slice tomatoes 1/2 inch thick and slow roast in a single layer on an oiled sheet pan at 275º F for 3 hours….you can sprinkle with Teeny Tiny Spice now or add later…works great both ways.
  2. Next put tomatoes into a bowl, add 1-2 Tbs of Teeny Tiny Spice Blend (we used Yucatecan Recado Rojo)…taste and add more spice or salt as desired.
  3. Toss scallops with Teeny Tiny Spice blend to lightly coat.
  4. Sauté in butter, 2 minutes on one side, flip and cook for 1 minute on the second side.
  5. Finally, place slow roasted tomato goodness on a bed of greens, add scallops, drizzle with any butter from the pan and feast.

TTS_Sizzlefish Shrimp_mediumServes 2

2 rashers bacon, chopped
2 C okra, chopped
2 bags Sizzlefish Shrimp
2 tsp Teeny Tiny Spice Cajun Spice
2 handfuls of chopped red pepper

Heat a pan. Then, put the bacon in the pan and cook for 2 minutes.
Add okra and cook for 2 more minutes.
Add shrimp and spice, cook for 2 minutes.
Add red pepper and cook for 2 minutes.

TTS_homemade kale chips_MediumIngredients
1 bunch kale
1-2 Tbsp Coconut Oil
1 Tbsp Teeny Tiny Spice
1 Tbsp Nutritional Yeast (optional)
1 tsp salt


  1. Preheat oven to 250-275.
  2. Pull kale from stem into handful size pieces, and place them into a large bowl.
  3. Melt the coconut oil on low, then drizzle over the kale.
  4. Massage oil into the kale, then sprinkle with spice, salt and nutritional yeast (adds a cheesy flavor).
  5. If dry, add a little more melted coconut oil, then bake low and slow for 30-40 minutes until all chips are crisp.

I used some of our British Curry with this batch and they are absolutely delicious! A great way to use up greens, and perfect for keeping on hand for a healthy snack.

unnamed-6“Chipless” Nachos- This recipe fun to make and absolutely delicious! Instead of traditional chips, I used a yucca root, a tropical tuber, as my base.
For the “chips”:
1 yucca root (about 9 inches long)
2 Tbsp olive oil
1 tsp salt
For the topping:
1 lb ground meat
1 Tbsp Tolucan Chorizo, Chocolate Chili, Yucatecan Recado Rojo, or Oaxacan Adobo Spice
1/3 C crushed tomato or tomato sauce
1 tsp salt
1/4 C chopped onion
For garnish:
1 Tbsp shredded cheese
Green Onion


  1. Preheat oven to 400 and put a large pot of water on to boil
  2. First, chop the ends off the yucca, they can be less than appetizing sometimes. Next, carefully peel the thick bark from the root, leaving a potato like veggie. Now slice into desired chip thickness- try not to slice them to thin or they will burn easily. I tried to keep mine about the thickness of a nickel or two.
  3. Boil your chips for about 10 minutes. I learned this from The Paleo Mom who says this helps rid the root of cyanide.
  4. Next, toss the drained chips in olive oil and salt, and lay on a well greased baking dish. Bake for 10 minutes or so on each side until chewy and slightly crispy.
  5. While your chips are baking, sautee your onions in some olive oil or ghee on the stovetop then add in the ground meat and spices. Combine well and cook through. Pour in some tomato sauce, or chopped tomato and mix well, simmering until chips are finished.
  6. Top your finished chips with your meat sauce, cheese, cilantro, green onion, and some fresh avocado.
  7. Enjoy!

1/2 head cauliflower, riced in food processor (chopped very fine)
1/4 C of minced carrots (food processed)
1 Tbsp chopped scallions
1/4 C Cassava Flour (or any wheat flour substitute)
1 egg
1-2 tsp Teeny Tiny Spice Za’atar
1-2 tsp salt
1/2 tsp garlic


Steam your riced cauliflower in a covered pan or in the microwave until soft, then place it in a dish towel, and wring out any excess water. Let it cool a bit first so as to not burn your hands.
Mix all ingredients in a bowl, making a dough. Scoop out heaping tablespoons of the dough and roll into a ball in your hands, slightly flatten, and add a tiny bit of extra flour to the outsides before placing on a well greased sheet pan.

Bake for about 50 minutes to an hour at 350, flipping halfway.
Serve with some delicious hummus, tahini, yogurt dip, or your favorite dressing.

TTS_Pepper Turkey Burgers with a Smoked Harissa_MediumIngredients

16-20 oz. ground turkey
1 red bell pepper
1-2 Tbsp of your favorite Teeny Tiny Spice blend (Herb heavy ones work well in the burger, try Shepherd Herb, Za’atar, or Montreal)
1 tsp salt

For the mayo:
4 Tbsp mayo (make your own here!)
1-2 tsp Teeny Tiny Harissa
1-2 tsp smoked paprika

​ Instructions
1. Fire up the grill! Get the grill hot!
2. In a food processor, dice the red pepper until it is very finely chopped. You could do this by hand as well.
3. Mix turkey, red pepper, salt, and 1-2 tbsp of an herb heavy Teeny Tiny Spice in a large bowl.
4. Patty out into about 5-6 burgers, depending on size.
5. Brush grill with cooking oil to prevent sticking (see a how-to, here)
6. Grill burgers until done through. Pan frying these will work just as well!
7. Meanwhile- mix mayo with Harissa and smoked paprika.
8. When burgers are all done, top your burger with the mayo, some sliced onion, and even a sprinkle of some feta cheese.


8936751c5c144e63a2960230e24d644bServes 2 – let’s be real, we may just eat this in one serving 😉


2 bananas sliced
1 cup chopped mango
1 tsp coconut sugar, 1 tsp of maple syrup, or 1 tsp honey
1/4 tsp Garam Masala

​ Instructions
1. Slice and chop banana and mango and put in a small ziploc bag.
2. Freeze for a few hours or overnight.
3. Blend frozen fruit, spice, and sugar/honey in a high power blender (freeze for a shorter amount of time if using a smaller, lower power blender)
4. Top with dried fruit, nuts, or seeds, and enjoy!

42cedc9e8c2b433bbae24b923f6cba092 large or 4 small portions


1-2 C chopped cucumber
1 thick slice of red or sweet yellow onion
1 sm/medium vine tomato
1/2 can tomato sauce (no sugar added!)
1 tsp salt
1 tsp Teeny Tiny Spice Oaxacan Adobo

​ Instructions
1. Combine all ingredients in a large blender or food processor.
2. Blend well, until smooth.
3. Garnish with cucumber, cilantro, avocado, or your favorite soup topping.

61fbb20b2ceb4dd4b68d8154f9ee0351serves 2 large portions, 4 small, double for more


2 medium chicken breasts
2 Tbsp Teeny Tiny Spice Oaxacan Adobo (or spice of your choice, this one is great with the guac!)
1/4 C guacamole
2 Tbsp chopped onion
2 Tbsp chopped cilantro
1 medium sweet potato

1. Fire up the grill! A frying pan will work, but the smokiness and char of a grilled breast adds some dimension to this dish.
2. Coat chicken breasts in 2 tbsp of our Oaxacan Adobo, and grill until done, let the outer skin crisp up a bit, and char a little for some extra smokiness in the flavor.
3. When finished, chop finely, and place in the fridge until cooled.
4. 15 minutes before you’re ready to serve, preheat oven to 350 and slice your sweet potato into thick “chips”, about half an inch in thickness, and coat with olive oil and a sprinkle of salt. These will act as your mini slider buns.
5. Bake for 5 minutes on each side, until slightly softened but still stable and sturdy to pick up by an edge.
6. While your “buns” are cooling, in a medium bowl mix cooled grilled chicken, diced onion, cilantro, and stir in 1/4 cup of guacamole. Sprinkle a little salt and pepper to taste.
7. Top a slice of the potato with a spoonful of the chicken salad, then top with another slice.



2 diced sweet potatoes
​1/2 of a diced butternut squash
1 roasted red pepper (from a jar is fine!)
1/2 chopped onion
1-2 tbsp mayo
1 tbsp Teeny Tiny Spice British Curry (or spice of choice!)
Salt and Pepper to taste


  1. Start by chopping squash and sweet potato into cubes and put in a large pot to boil until soft, then drain and let cool.
  2. While squash and potato are boiling, sauté onion in some olive oil or ghee until translucent.
  3. When all components are cooled and ready, add to a large bowl and top with a dollop of mayo. I like to make my own, and you can do it easily with this recipe.
  4. Add 1 tbsp of spice, salt and pepper to taste, and mix well. I like to smash my potato and squash a bit.
  5. Refrigerate until cool, then enjoy!

4 ears of corn
2 Tbsp mayo (make you own, click here)
1/4 cup crumbled cotija cheese (you can substitute any Mexican cheese here)
2 tsp Teeny Tiny Spice Oaxacan Adobo
1 Tbsp chopped cilantro
1. Boil corn cobs after shucking for about 5 minutes.
2. Grill corn for a few minutes on each side, until slightly browned- the grill gives it a nice smoky flavor.
3. After removing from the grill, using a sauce brush or hands (wait until corn has slightly cooled so you don’t get burned) slather a coat of mayo on each ear.
4. Crumble the cheese over the mayo, then sprinkle with Adobo Spice.
5. Finish with some cilantro.


1 medium or large jar
4-8 hard boiled eggs, peeled
3 C water
1.5 C Apple Cider Vinegar
1/4 C salt
2 Tbsp Teeny Tiny Spice British Curry

1. Hard boil eggs, cool, and peel.
2. Place as many eggs in your jar that will fit.
3. In a large pitcher, mix vinegar, water, and salt- stir until salt is dissolved.
4. Scoop your British Curry into the jar, atop your eggs, then fill to the top with the vinegar mixture.
5. Put the lid on your jar and refrigerate for at least 48 hours before enjoying, shake each day to distribute any spice that has settled.

Screen Shot 2015-06-22 at 6.05.00 AMIngredients

1-2 C macadamia nuts, almonds, pumpkin seeds, and walnuts
2 Tbsp melted butter or ghee
1 Tbsp Teeny Tiny Spice Chocolate Chili
Pinch of Sea Salt
Optional: Goji Berries
1. Mix all ingredients in a large bowl.
2. Spread it out on a baking sheet and baked at 400 degrees for 20 min.
 3. Let cool, then add goij berries or dried fruit of choice.

Credit: @that-paleo-guy

Tomato Braised Ras el Hanout Chicken_FotorIngredients
2 large boneless chicken breasts
1/2 can of tomato paste
1 C water
2 Tbsp Teeny Tiny Ras El Hanout
1 Tbsp fresh garlic
2 tsp ghee or butter
1 small sliced onion
Optional: chopped dates, drizzle of honey
1. Preheat oven to 300.
2. Slice onion. Coat 2 chicken breasts with our Ras El Hanout seasoning.
3. In a large oven safe pot with lid, or dutch oven, melt 2 teaspoons ghee or grassfed butter and throw in some fresh garlic when hot.
4. Next add onion and slightly lower temperature.
5. Place 2 coated chicken breasts into the hot butter and cook on each sid until beginning to brown, careful not to burn.
6. While chicken is cooking, mix half a small can of tomato paste with a cup of water and mix well.
7. When chicken has been seared, cover with onion and pour tomato sauce over.
8. Cover and bake at 300 for an hour, then uncover, scoop more of the sauce from the pan on top of the chicken, add chopped dates and cook for another 20 mintues.
9. If sauce is thickening, add a little water, and turn down the heat, cooking for a final 30 minutes. 2 hours total cook time. Chicken should easily shred with a fork or spoon. I drizzled a tiny bit of honey on top after cooking while mixing ( 1 tsp).
10. Serve over rice, on tacos, or a salad.

Grain Free Herb Flatbread_FotorIngredients
1/4 C + 2 Tbsp Tapioca Flour(Starch)
1/4 C almond flour
2 eggs
2 tsp Teeny Tiny Spice Za’atar or Shepherd Herb Mix
1 tsp melted ghee or butter
1/2 tsp baking powder
2 Tbsp water
​ Instructions
1. Preheat oven to 350.
2. Mix all ingredients very well, leaving out 1 tsp of the herbs.
3. Pour batter onto a greased parchment sheet on a baking pan.
4. Sprinkle with remaining tsp of herbs before baking.
5. Bake 10 minutes, carefully flip, and cook another 5.

Spicy Italian Meat Sauce with Spaghetti Squash_FotorIngredients

1 small spaghetti squash
6 oz pork sausage
2 carrots
1/2 yellow onion
1 C tomato sauce
2 tsp maple syrup or honey
Fresh garlic
1 Tbsp Teeny Tiny Spice Hot Italian Spice blend (or more to taste!)

1. Chop the ends off spaghetti squash and bake at 350, for 30 minutes. When cool, carefully scrape with a fork into strands.
2. Chop carrots, and onion in a food processor and set aside.
3. Brown sausage and chop into crumbles if not already broken down.
4. Toss onion, carrot, salt, and garlic into the pan after browning sausage. Sauté until partially translucent.
5. Pour in a cup of canned organic tomato sauce, then mix, adding in Spicy Italian and drizzling with maple syrup or honey (cuts through the tartness of tomato.)
6. Mix well then serve over squash.

Garam Masala Sweet Buns_FotorIngredients
3 eggs
3/4 C coconut flour
3 Tbsp honey
3 Tbsp coconut oil
2 tsp Garam Masala
1 tsp baking powder
juice from half a lemon
small handful of pistachios
small handful of raisins or currants

For the simple glaze:
2 Tbsp coconut oil
1 Tbsp honey
additional dried fruit and nuts, chopped  

1. Preheat oven to 350, and line a baking sheet with parchment paper, or grease well.
2. In a large bowl, whisk eggs with juice of half an orange.
3. Melt coconut oil on low, stovetop, and stir into the egg and orange juice mix.
4. Slowly add baking powder, Garam Masala, and finally coconut flour and mix well.
​5. Toss in raisins and chopped pistachios and form a ball of dough. It may feel a little sticky, but thats okay.
6. Break dough off into small handfuls and roll into a ball. Place onto baking sheet and press down to create the shape of the bun, as these will not rise.
7. Bake for 30 minutes, until done.
8. To ice these, simply melt coconut oil and honey in a small sauce pan, mixing well. Drizzle atop buns, then sprinkle with chopped fruit and nuts. 10. Pour an additional drizzle over the topping to secure more.

Shepherd Herb Pie (Cottage Pie)Ingredients
8 oz ground beef
10 oz butternut squash
5 oz (small) sweet potato/yam
1 small onion
1/2 C peas
4 oz chopped carrots
1 large mushroom cap, chopped (or several small)
Teeny Tiny Shepherd Herb Mix
1 C broth or stock (optional)
1-2 tsp arrowroot or tapioca flour (optional)
1 tsp Ghee or Butter

1. Start by chopping squash and sweet potato into cubes and put in a large pot to boil. Bring to a boil, checking until soft. Preheat oven to 350 and grease a bread pan, or small casserole dish.
2. While squash and potato are boiling, brown ground beef in a large skillet, dousing in 2-3 teaspoons of Shepherd Herb mix. Boil some chopped carrots in a small pot at this time, draining when finished. When done, place meat and carrots in a bowl and set aside.
3. In the same skillet that you cooked meat in, add chopped mushroom and chopped onion. Sauté for a few minutes, then add half cup of broth. Cook down mushroom and onion, stirring regularly, as the broth evaporates. Sprinkle with salt, and 2 teaspoon Shepherd Herb.
4. Add 1/2 cup of peas to the carrot meat mixture.
Add 1-2 tsp of arrowroot or tapioca flour to the leftover broth, and pour over the skillet with mushroom and onion. This should begin to thicken like gravy. Add the meat/veggie bowl to the skillet and mix well. Continue to stir as liquid evaporates and thickens. When thick and not runny, pour this mixture into a grease bread loaf pan, or small casserole dish.
Drain squash/potatoes. add 1 tsp butter or ghee, a tbsp or two of milk, salt, and a sprinkle of Shepherd Herb mix, and blend until whipped, like mashed potato.
5. Spread on top of the meat veggie mixture and bake for 20 minutes at 350.
Broil at 400-450 for another 10 to crisp up edges and top. *some liquid may boil up over potato, but it will brown and crisp up, making it extra delicious.


recado-rojo-mini-meatloafsIngredients, for about 8 small cups

1 lb ground beef
1/2 small onion, chopped
1/2 red pepper, chopped
1 egg
1/4 C almond flour (or coarse flour of choice)
2 TbsP + 2 tsp Recado Rojo Spice Mix
Salt, Pepper and Garlic
3 Tbsp tomato paste
1 Tbsp honey
2 tsp apple cider vinegar

Preheat oven to 350.
In a large bowl, mix together beef, onion, red pepper, 2 tbsp rojo, salt, pepper, a sprinkle of garlic powder, 1 egg and 1/4 cup of a coarse flour.
Grease a muffin tin, and scoop, and lightly pack mixture into each cup, molding together before dropping in cup.
Bake for 10 minutes at 350.
Meanwhile, mix 3 tbsp tomato paste, 1 tbsp honey, 2 tsp rojo, and 2 tsp vinegar, in a small bowl.
After 10 minutes of baking, brush or spoon on the tomato paste mixture, to the tops of your meatloaf cups.
Bake another 10-15 until done through. The fat may be visible around the edges as it cooks out, but it won’t effect the flavor. Just brush off any large pieces after cooking.
Serve with some sliced avocado, cilantro, or top with your favorite salsa.


TTS_Spicy Italian Veggie Bake_MediumIngredients
Serves 4

    4 eggs
    10 oz chopped broccoli (half a large crown)
    7 oz chopped roma tomato (about 2)
    1 medium onion, chopped
    1 tsp chopped garlic
    2 Tbsp Teeny Tiny Hot Italian Spice

1. Preheat oven to 350.
2. Mix all chopped vegetables and garlic in a bowl.
3. In a separate bowl, beat 4 eggs, then pour over veggies.
4. Sprinkle with 1 to 2 tbsp Hot Italian spice and a little salt, then mix well with hands until all veggies are covered.
5. Dump into a greased casserole dish and bake for about 35 minutes, until cooked through.


TTS_Recado Rojo Tortilla Soup_mediumIngredients

10 oz chopped chicken breast, raw
28 oz (large can) diced tomato
2 C broth
7 oz chopped bell/sweet peppers
4 oz chopped onion
1 medium sweet potato, chopped
2 tbsp Teeny Tiny Spice Recado Rojo
1/2 C black beans
salt, to taste
Cilantro, avocado, and scallions, to garnish

  1. Once vegetables and chicken have all been chopped, add to crockpot and cover with broth, filling until broth barely covers the top of your ingredients.
  2. Add in Recado Rojo and stir well. Slightly push ingredients under broth to cook thoroughly.
  3. Cook on low for about 7 hours  or until all ingredients are cooked through, stirring every couple of hours.
  4. Top soup with avocado, cilantro, scallions, cheese, or sour cream.


TTS_Maple Adobo Salmon_MediumIngredients

2 tbsp maple syrup
2 tbsp lime juice (or lemon)
1 tbsp Oaxacan Adobo
1 lb of fresh salmon

1. Mix maple syrup, lime juice, and spice.
2. Pour over salmon; marinate for up to 24 hours.
3. Pan-fry according to thickness (took me 5 minutes on each side).


TTS_Garam Masala Gingerbread Cookies_MediumIngredients

1/2 cup coconut flour
1/2 cup almond flour
1/4 tapioca flour/starch (you can find this super cheap at any health food store or grocer)
2 eggs
3 tbsp maple syrup (more for a sweeter cookie)
1 tbsp melted butter or ghee
1 tsp Teeny Tiny Spice Garam Masala
1 tsp ground ginger
1 tsp cinnamon
1/2 tsp baking powder
1/8 tsp allspice
1/8 tsp nutmeg
1/8 tsp ground clove

1. Preheat oven to 350.
2. Mix eggs, syrup, melted butter and spices in a bowl.
3. Slowly add in flour.
4. Grab the mixture, kneading with hands till it forms, and roll with a rolling pin into a flat sheet.
5. Use your favorite cookie cutter or just cut into pieces and bake for 10 minutes.
6. Use your favorite icing, or just some honey and dried fruit/nuts to decorate. I took some melted coconut oil, coconut sugar and coconut to “dress” a few of mine.



Serves 2
    3 cups chicken broth
    2 tsp Szechuan Spice​
    1 cup carrots
    1 egg
1. Place 3 cups of broth into a pan and allow to boil.
2. Chop carrots, about a cup, and add to broth.
3. Add 2 ttsp Organic Szechuan Spice stir well.
4. After carrots are slightly soft and broth is boiling, stir in one whisked egg and let cook for about 2 minutes.
5. Serve, top with scallions, add another other toppings you might like, chicken, etc.


Serves 6

4 lbs shaved cabbage, roughly chopped
1 Tbsp grassfed butter
1/2 sliced onion
1 cup chicken or veggie broth
1 tsp minced garlic
1 Tbsp Sherpherd Herb Blend Teeny Tiny Spice
generous shaking of good salt
extra rosemary, optional
1. In a large dutch oven or pan with lid, bring butter to a boil, then toss in onion and garlic to slightly cook.
2. Add in cabbage and stir around if possible (lots of cabbage here!)
3. Add salt, Shepherd Herb spice, and extra herbs if desired
4. Pour 1 cup broth over veggies, stir, and turn heat to med-low
5. Let cook for 30 minutes, until soft.

photo 4Ingredients
1/3 C cooked rice, I cooked mine in chicken broth for extra flavor
1.5 C shredded carrot, slightly softened (steamed slightly)
1 Tbsp honey
1/2 orange
1/8-1/4 C raisins (depending on preference)
1/8- 1/4 C pistachios (depending on preference)
3 teaspoons Teeny Tiny Persian Adwiya
Cook rice and add to a large bowl with softened carrots.
Sprinkle with 2 teaspoons Persian Adwiya.
Squeeze the orange over the mix until no more juice can be squeezed.
Drizzle on a tablespoon of honey. Then mix well.
Sprinkle in raisins and mix again. Sprinkle final teaspoon of Adwiya.
Refrigerate until cool, then sprinkle with pistachios before serving.

For the cookie base

    1/4 C almond flour
    1 Tbsp coconut sugar, honey, or any other sweetener of choice
    1 tsp ghee
    1 egg
    dash cinnamon
For the toppings
    1 tsp coconut sugar or brown sugar
    1-2 tsp Teeny Tiny Spice Garam Masala
    1 Tbsp ghee
    1 small apple
    1/4 C chopped nuts (pecans worked well!)

Preheat oven to 350 and in a small bowl, combine melted ghee, 1 Tbsp coconut sugar, 1 egg, cinnamon and almond flour. Scoop this batter by the tablespoon onto a well greased baking sheet, or parchment paper. Lift the pan an inch or so above your counter surface and drop, to help spread the batter evenly, repeat until cookie shapes have formed. Bake for 8-10 minutes until done. Bake longer for a crispier crust.
Meanwhile, in a medium sized pan, heat 1 Tbsp of ghee or butter, dice your apple, and begin to fry in the pan. Add in 1 tsp sugar, 1 tsp of garam masala and turn down to simmer. Cover and cook for about 10 minutes, until apples soften and sauce thickens, uncovering for a few minutes at the end to thicken up the ghee/sugar.
When apples are done, transfer to a small bowl and put your nuts into the pan, coating in any leftover sauce, sugar, garam masala mix. Add a sprinkle more of each to coat and cook on low for a few minutes to roast.
When cookies are done baking, evenly divide the apples, topping your cookies, about 5 or so.
After nuts have roasted a bit, then cooled, sprinkle atop apples for a finishing touch.


    2 lbs chopped butternut squash
    2 C broth
    2 C water
    2/3 C coconut milk
    1-2 Tbsp Teeny Tiny Spice Tandoori​

  • In a large covered pot, bring 2 cups of broth and squash to a boil. Boil until squash is very soft.
  • Pour into a blender and mix well, or use an immersion blender to puree.
  • Slowly add in coconut milk and water to make soup thinner and creamier.
  • Add 2 tablespoons of our Tandoori Masala and stir to mix well.
  • Top with a sprinkle of Tandoori, or your favorite nuts, seeds, or even a few dried fruits.
  • Enjoy!


10 oz cauliflower
 1 egg
1/4-1/2 C pineapple juice (or crushed pineapple packed in it’s own juice)
 2 tbsp coconut flour (can sub flour of choice)
 1 tbsp green onion (optional)
 1.5 tsp Penang Curry
 1 tsp sesame seeds (optional)


  1. Rice cauliflower with a food processor or grater. Breaking it down into very small pieces, about the size of rice.
  2. Steam of microwave for a few minutes until cauliflower is cooked. Let cool.
  3. Strain as much water as possible from the cooked cauliflower, I find it best to wait a few hours to do this. You can use a nut milk bag, a cheesecloth, or even a thin kitchen towel. Wrap around the pile of cauliflower and squeeze as much of the excess liquid out as possible.
  4. Add strained cauliflower to a medium sized bowl, fluff with a fork, and then add sesame seeds, onion, and 1 tsp Penang Curry. Mix well.
  5. Mix in an egg, then flour and remaining .5 tsp Penang Curry. Now stir until all is thoroughly combined.
  6. Scoop out by tablespoons into palm of hand and roll into a tight ball and plant on a greased baking sheet or parchment paper and bake for 15 minutes at 350. Turn up the heat to 400, flip the balls over and cook 5 more minutes.
  7. While balls are cooking, take 1/4-1/2 half cup pineapple juice (I used crushed pineapple in a can, packed in its own juice, and strained) and heat until boiling in a small pan.
  8. Boil, stirring, as the pineapple juice will reduce to a thick syrup. When you notice the juice becoming very thick, remove from heat and spoon into a small ramekin.
  9. When cauliflower bites are done, drizzle with pineapple glaze and dig in!


1 avocado (very ripe)
2 tbsp plus 1 tsp Carob or Cacao powder
1 tbsp honey
3/4 tsp Teeny Tiny Garam Masala


  1. In a food processor, or simply a bowl with a fork, mash the avocado flesh (throw out the peel and the nut).
  2.  Add in carob powder and continue to mix well.
  3. Drizzle in honey.
  4. Add Garam Masala, 1/4 tsp at a time, mixing, then tasting, to acquire the desired spice level. 3/4 tsp was a good amount for mine.
  5. Make sure all is mixed well, and that your pudding is smooth and clump free.
  6. Pour into a serving dish and top with some shredded coconut, or a few pistachios.

TTS_Garam and Coconut Milk Rice PuddingIngredients

Combine in a sauce pan:
3 C Coconut Milk
4 C Cooked Rice
1 tsp Garam Masala
1/2 C raisins
Optional: 1 Tbsp Grade B maple syrup


  1. Bring to a simmer and stir occasionally for 5 minutes until it seems to start thickening.
  2. Pour into a bowl or small ramekins and refrigerate until set.

TTS_Braised Lamb ShankIngredients

6 Lamb Shanks
1 Onion, chopped
1/2 lb Mushrooms
1 lb Potatoes, chunked or small potatoes cut in half
4 Tbsp  Teeny Tiny Spice Blend of choice (we suggest Montreal Seasoning or Hot Italian Spice)
2 C Red Wine or Broth


  1. In an oven proof pan bring the ingredients to a boil on the stove top.
  2. Cover with a lid or tightly with foil and place into a 275º-300º oven.
  3. Allow to cook for 6-8 hours, until the meat is falling off the bone.

TTS_Spiced Mashed Sweet Potato with PeasIngredients

2 Lbs Sweet Potato, peeled and diced
2 Tbs Teeny Tiny Spice Co. Blend of your choice
1 C Green Peas
3 Tbs Butter or Coconut Oil
1/4-1/2 C Water, Broth or Milk
Salt to taste


  1. Steam the sweet potatoes until tender, about 15 minutes.
  2. Place them into a bowl and mash to smooth or chunky, your preference.
  3. Mix in the spice, butter/coconut oil, and peas.
  4. Add liquid of your choice as needed to bring the potatoes to your desired constancy.
  5. Season with additional salt to taste.

curry2Makes 2 large servings, double as necessary


10 oz boneless pork ribs (loin will work too)
6 oz pineapple, sliced
1 small onion
1 large red/orange peppers, or 7 mini
1 C broth
1/3 C coconut milk (the thick canned kind, but look for it with no additional ingredients) + 1/3 C water
1 Tbsp + 1 tsp Teeny Tiny Spice Penang Curry
1 Tbsp peanut, almond, cashew, or sunflower seed butter
Plus rice, or riced cauliflower to top.


  1. Preheat oven to 300.
  2. Chop pork into bite size pieces. Salt, pepper, and cover with 1 tsp Penang Curry and place in a pan over high heat and brown all edges slightly. (do not cook through)
  3.    Remove from heat, and place in a large oven safe pot with lid, cover with 1 cup or so of both (halfway covering pork) and put in the oven for about 1 hour, flipping halfway through. Go ahead and prepare riced cauliflower or rice for later.
  4. About 20 minutes before pork is done, chop veggies and pineapple into small pieces. Sauté the onion and peppers in a large pan until soft. Now add in 1/3 cup coconut milk, 1/3 cup water, 1 tbsp peanut or almond butter, and 1 tbsp Penang Curry. Mix well. Add pineapple. Cook on medium high to reduce and thicken sauce.
  5. When pork is finished, add to pan, and mix to cover pork with sauce.
  6. Once sauce has thickened, reduce heat, and spoon mixture over rice and serve.

TTS_Lemon Tahini DressingIngredients

2 Tbsp Olive oil
1 Tbsp Sesame Tahini
1 tsp Raw honey
1 tsp Teeny Tiny Spice Co. Za’atar
1 Clove Garlic, crushed
Juice of 1/2 small lemon
Salt & pepper to taste
Water to thin if necessary


  1. Mix all ingredients well and use as a salad dressing, as a dip for carrots or as a dressing for a veggie wrap.

TTS_Harissa Roasted Tomatoes with MintNow that gardening season is upon us once again in the northeast, I am already looking forward to vines dripping with juicy tomatoes and the ability to pick fresh herbs all summer long. This very simple salad combines roasted cherry tomatoes with the coolness of fresh mint and a bit of heat from the Harissa. Serve by itself as a side salad or on a piece of crusty bread or as a topping on burgers or grilled fish or chicken.


2 Pints Cherry tomatoes
1 Sm Onion
1 Tbsp Olive oil
1 ½ tsp Teeny Tiny Spice Co. of Vermont® Harissa
1 tsp Salt
8 Fresh Mint leaves, torn into pieces
Optional: Dollops of goat cheese.


  1. Preheat oven to 425ºF.
  2. Halve the cherry tomatoes and slice the onion into rounds.
  3. In a small bowl, gently toss the tomatoes, onion, Harissa, salt and olive oil to coat.
  4. Slide the mixture onto a roasting pan and arrange in a single layer.
  5. Cook for 40-45 minutes, until tomatoes are wrinkled and slightly browned.
  6. Spoon tomatoes into serving bowl and toss in the mint leaves.
  7. Add a few dollops of goat cheese if desired and serve immediately.

TTS_Roasted Spiced Zucchini BoatsIngredients

1-2 medium-large zucchini
1 small/medium fresh beet
1-2 tbsp melted coconut oil (butter or ghee will work as well)
1 tsp Teeny Tiny Spice Persian Adwiya
Optional dressing ingredients below.


  1. Slice the zucchini in half lengthwise, scoop out the seeds, brush on coconut oil (also could use ghee or melted butter) and add salt and pepper.
  2. Next, dice beets, toss in coconut oil (you could also use melted butter or ghee), Persian Adwiya, salt and pepper.
  3. Roast in oven at 425 degrees for about 40 minutes.
  4. When the veggies are soft, pull them out, fill the zucchini with the beets and drizzle with lemon tahini dressing.

For the dressing, blend:
2 Tbs tahini
2 Tbs olive oil
Juice of 1/2 lemon
1 tsp raw honey
salt and pepper to taste

*Za’atar would be another great mild choice, Perfection Spice Rub would be a great medium heat choice and for a hot choice, Ethiopian Berbere.

photo 4-2Ingredients

1.5 lbs Peeled, diced sweet potato, or a mix of your preferred spud
1 lb Green beans, cut in half or in 1/3s (about an inch long after cutting)
1/2 Large red onion
4 tsp Coconut oil melted, divided into 2
3 tsp Teeny Tiny Spice Ethopian Berberé
Salt, garlic powder optional
Fresh mint, a few stems, your preference
Optional: blue cheese crumbles or feta


  1.  Preheat oven to 400.
  2.  Chop potato, coat with 2 tsp coconut oil, sprinkle with salt, garlic, and 1.5 tsp Berberé.
  3.  Bake for about 20 minutes flipping halfway through. Allow to cool, then place in a large bowl.
  4. Turn oven down to 350, coat beans with remaining coconut oil, Berberé, garlic, and salt, and bake for 20 minutes flipping halfway through. Let cool slightly then add to bowl with potato.
  5. While your veggies are cooking, thinly slice half of a large red onion. Sauté until soft and add these to your bean and potato mix (leave raw if desired for a stinger onion flavor).
  6. When ingredients have cooled, toss with a tiny bit of oil if desired, then sprinkle on finely chopped mint leaves, mix in desired cheese, and serve. Refrigerate leftovers as this is great cold.

photo 1-3_FotorIngredients

1 1/2 C Beets, raw, finely chopped or grated (I used a food processor)
1/2 C Sweet potato/yam, finely chopped or grated
2 Eggs
1/4 C Coconut flour (can sub flour of your choice, but will have to adjust amount)
2 tbsp Shepherd Herb Mix


  1. Preheat oven to 350.
  2.  In a large bowl, mix chopped veggies, egg, Shepherd Herb Mix, and a little salt and pepper.
  3. Next, stir in flour.
  4. Line a baking sheet with parchment paper, or a baking mat, or heavily grease, as these can stick easily to a pan.
  5. Scoop 2 tbsp of the mixture into your palm and patty out, flattening and compacting as much as possible.
  6. Bake patties for 15 minutes, flip and bake for another 15 or until firm.
  7. For a delicious balsamic reduction glaze, bring 2 tbsp balsamic vinegar and 1 tbsp honey to a boil until it becomes thick and syrup-like. Drizzle on patties and serve.
  8. These are a great sub for a burger for any vegetarians, but also wonderful with some sliced turkey, ham, or chicken and your favorite sandwich toppings, and wrapped in a collard green leaf, shown below.

photo 2Ingredients

2 Small cucumbers
Handful of fresh cilantro
2 Tbsp Apple cider vinegar
1 Tbsp Olive oil
Salt & pepper
2 tsp Recado Rojo or Oaxacan Adobo – add a pinch of WhoopAss for REALLY hot
1 tsp Honey


  1. Slice cucumber and place in food processor. Add green onion if desired.   
  2. Add cilantro, vinegar, oil, salt, pepper, honey, and Teeny Tiny Spice.
  3. Blend until a thick, sauce/salsa consistency is acheived.   
  4. Serve atop your favorite salad, or grilled chicken breast with the same Teeny Tiny Spice you used in the salsa.

photo 1-3Serves 1-2


1 Small green zucchini
1 Small yellow summer squash
3 to 6 oz Grass fed ground beef
10 Cherry tomatoes
Fresh guacamole or an avocado
1-2 tsp Teeny Tiny Spice Yucatecan Recado Rojo
Cilantro, green onion, cheese or other desired topping


1. I used my handy spiral slicer to make some zucchini and summer squash “noodles”. You can use a julienne peeler or cut normally.
2. Cover your veggies with some fresh guacamole or chopped avocado and mix well (with your hands, it’s fun!)
3. On the stove top, cook some grass fed beef with some Recado Rojo, then throw in cherry tomatoes that have been cut in half.
4. As you chop the meat with a fork while cooking, press the tomatoes so the juices will cook and tomatoes will soften a bit.
5. Top your guacamole covered “noodles” or slices with your meat/tomato sauce, then sprinkle on cilantro and green onion.

Other suggested spice blends: Harissa, Montréal Seasoning, Perfection Spice Rub, Jamacain Jerk, Oaxacan Adobo.



1 Medium spaghetti squash
1 Small head of broccoli, steamed or roasted
1/2 C Peas
1 Large Carrot, slices or julienned
1-2 Tbsp Teeny Tiny Spice British Curry
2 Eggs


  1. Add the contents of cooked spaghetti squash to a large bowl. See how to prepare a spaghetti squash here.
  2. Add in 1/2 cup peas, julienned carrot, broccoli, and/or any other veggies you would like to include.
  3. Mix in 2 large eggs.
  4. Add 2 Tbsp of Teeny Tiny Spice British Curry and stir until combined.
  5. Pour mixture into a greased baking dish and bake at 350 for about 30-45 minutes or until firm.
  6. Slice and serve.


(paleo & gluten free friendly)


Chicken breasts (3 small breasts used for this recipe)
2/3 C Full fat coconut milk
2 Tbsp Teeny Tiny Spice Co. Za’atar
Large Bunch of kale
2 Carrots, shredded
1/2 Cucumber, 1/2 in dice
1/2 C Cherry tomatoes, halved
1 Tbsp Sesame seeds
2 Tbsp Raisins        
1 Tbsp Olive oil
2 tsp Lemon juice
Salt and pepper to taste


  1. In a plastic bag or covered storage container, mix coconut milk with 2 Tbsp of Za’atar.  Add chicken breasts and marinade over night.
  2. Bake chicken at 350 until done, flipping halfway through, about 10 minutes on each side  for thin chicken breasts.
  3. Pan finish the chicken, frying in a small amount of oil to give a light crust.
  4. Massage the chopped kale with oil and lemon juice to bruise. Combine kale and chopped vegetables to make the salad. I usually do this about 30 minutes ahead of time to let the kale soften.
  5. Slice finished chicken, and top salad. Sprinkle with S&P, raisins, sesame seeds, and a final pinch of Za’atar.




3 Lg Red, green or yellow bell pepper
1 Lb Ground meat (pork, beef, lamb, chicken, turkey)
1 Tbs Butter
½ C Wild mushrooms, finely chopped
1 Med Onion, finely diced
½ C Chevre
1 C Crushed tomatoes
1 Tbs Fresh cilantro, chopped
2 Tbs Teeny Tiny Spice Co. of Vermont® Spice of choice
Shaved fresh Parmesan over top
Salt & pepper to taste


  1. Preheat oven to 350ºF.
  2. In a medium saucepan, sauté the onion in butter until translucent, about 3 minutes.
  3. Add in the ground pork, spice and brown.
  4. Add the mushrooms and cook for another 3 minutes.
  5. Stir in the crushed tomatoes and fresh cilantro.
  6. Remove from stove and stir in the chevre.
  7. Taste, add salt and pepper if needed and set aside.
  8. Cut the bell peppers in half lengthwise, core, de-seed and then stuff with the pork filling until slightly mounded.
  9. Top with grated Parmesan.
  10. Lay the peppers in a baking dish and cover with aluminum foil. Bake for 40 minutes, then remove the foil and cook another 10 minutes or until the top is browned and the peppers look wrinkled.


Suggested Teeny Tiny Spice Blends: Afghani Spice, Ethiopian Berberé, Harissa, Jamaican Jerk, Perfection Spice Rub, Persian Adwiya, Ras el Hanout, Szechuan Spice, Za’atar.


Tags:  Bake, brunch, egg free, entrée, gluten free, grain free, herb, lunch, nut free, poultry, sausage, side dish, wheat free – See more at: http://www.teenytinyspicerecipes.com/spiced-stuffed-peppers/#sthash.GcNe0Fi2.dpuf
Tags:  Bake, brunch, egg free, entrée, gluten free, grain free, herb, lunch, nut free, poultry, sausage, side dish, wheat free – See more at: http://www.teenytinyspicerecipes.com/spiced-stuffed-peppers/#sthash.GcNe0Fi2.dpuf
Tags:  Bake, brunch, egg free, entrée, gluten free, grain free, herb, lunch, nut free, poultry, sausage, side dish, wheat free – See more at: http://www.teenytinyspicerecipes.com/spiced-stuffed-peppers/#sthash.GcNe0Fi2.dpuf
Tags:  Bake, brunch, egg free, entrée, gluten free, grain free, herb, lunch, nut free, poultry, sausage, side dish, wheat free – See more at: http://www.teenytinyspicerecipes.com/spiced-stuffed-peppers/#sthash.GcNe0Fi2.dpuf
Tags:  Bake, brunch, egg free, entrée, gluten free, grain free, herb, lunch, nut free, poultry, sausage, side dish, wheat free – See more at: http://www.teenytinyspicerecipes.com/spiced-stuffed-peppers/#sthash.GcNe0Fi2.dpuf
Tags:  Bake, brunch, egg free, entrée, gluten free, grain free, herb, lunch, nut free, poultry, sausage, side dish, wheat free – See more at: http://www.teenytinyspicerecipes.com/spiced-stuffed-peppers/#sthash.GcNe0Fi2.dpuf


10-16  Radishes (1 good bunch), washed and cut in half
5 Bacon rashers, cut into ½ inch chunks
1 Tbsp Teeny Tiny Spice Co. blend of choice
2 Garlic cloves, crushed
Optional:  If the radish tops are nice and crisp, clean those, stem and tear into pieces


  1. Over medium heat, cook the bacon until crisp and then set the bacon aside.
  2. In the hot bacon renderings, place the radish halves in the pan, cut face down and allow to fry for 5 minutes.
  3. Sprinkle on the spice and stir the radishes, cooking for another 5 minutes, stirring occasionally.
  4. Add in the garlic and bacon and cook for two more minutes.
  5. Serve as is or sprinkled with the torn radish leaves.


Tags: appetizer, breakfast, dairy free, egg free, gluten free, grain free, ham, nut free, paleo, salad, sauté, side dish, wheat free

TTS_Fig & Goat Cheese FritataIngredients

½ C Cherry Tomatoes
2 Tbs Butter
8 Lg Eggs
1 C Cream
1½ Tbs Teeny Tiny Spice Co. spice blend of choice
4 oz Dried figs, chopped
4 oz Prosciutto, chopped
4 oz Chevre, crumbled


  1. Preheat the oven to 400˚ F.
  2. Heat a heavy oven-proof pan over medium heat.
  3. Add the tomatoes to the pan and cook for 5 minutes, stirring occasionally.
  4. While the tomatoes are cooking, whisk together the eggs, cream and spice.
  5. When the outside of the tomatoes is slightly charred, add the butter to pan, allow it to melt, and then pour in the spiced egg mixture.
  6. Cook for 3 minutes until the eggs begin to firm up around the edge, then sprinkle in the figs, prosciutto and goat cheese.
  7. Place in the oven and bake until the center of the frittata is set and cooked through, about 20 minutes.
  8. Serve warm or cold with a nice salad.


TTS_Lamb Shoulder_MediumIngredients

    3-4# Lamb Shoulder, bone in
    4 Tbs Teeny Tiny Spice Montreal Seasoning or blend of your choice   
    2 Lg Onions, big chunks
    6 Carrots, peeled and chunked
    6 Potatoes, washed and quartered
    8 oz Mushrooms, cleaned and halved
    ½ C Fresh Mint, stemmed and chopped
    1 C Fresh Farmer’s Cheese or other soft cheese


  1. Pre-heat oven to highest heat.
  2. Combine the chopped mint and soft cheese and refrigerate until ready to serve.
  3. Place the vegetables in a roasting pan.
  4. Rub the lamb shoulder with Teeny Tiny Spice blend.
  5. Place the lamb on top of the vegetables and cover the pan tightly with foil.
  6. Place the roasting package into the hot oven, turn the temperature down to 350˚ F and cook for 3 hours or until the lamb is falling off the bone.
  7. When the lamb is cooked, remove it to a serving platter along with the cooked vegetables and accompany by the minted cheese.


photo 2_6A nice summer salad, the combination of flavors, textures and colors in this dish will make it one of your favorites. Use different colored beets and change up the vegetables according to what you have on hand.
Preparing the beets:
2-3 Medium Beets, washed & dried
1 Tbs Olive oil
1 Tbs Teeny Tiny Spice Co. of Vermont® Za’atar 
Preheat oven to 400℉.
Place beets in a foil pouch, drizzle with olive oil and sprinkle with Za’atar.
Seal pouch and roast in oven for 50 minutes.
Remove from oven and allow to cool.
Finely dice the beets after removing and discarding the outer skin (or just leave skin as is).
Preparing the couscous:
1 Tbs Olive oil
1 C Israeli couscous
2 Tbs Teeny Tiny Spice Co. of Vermont® Za’atar
1 1/4 C Water
Heat oil in a saucepan over medium heat.
Add the couscous and Za’atar and allow them to toast in the pan for 5 minutes, stirring occasionally.
Add the water, bring to a boil, cover and reduce heat to a simmer for 10 minutes.
Remove pan from heat and let it stand, covered, for 5 minutes.
Turn couscous out into a bowl and fluff with a fork.
Allow to cool before assembling the salad.
Putting it all together:
2 ribs Celery, finely chopped
1/2 C Cucumber, peeled, seeded and chopped
1/4 C Red onion, finely chopped
Juice of 1/2 lemon
1 Tbs Olive oil
Salt to taste
Toss together the beets, couscous, celery, cucumber, onion, lemon juice and olive oil.
Season with additional salt if desired.

TTS_Herb & Spice FlatbreadFor this flatbread, you can either purchase a store-bought pizza dough or use the basic recipe below. A great recipe for getting your whole family involved, you can top these flatbreads with anything you like. Specific measurements for the toppings are not provided, as it is really a matter of choosing fun toppings, chopping them up, and sprinkling them on the flatbread. You can also just use olive oil and the spice to make a simple flatbread, cut it into thin slices and serve as a side accompaniment to any meal.

For the dough:

3 C All-purpose flour
1 tsp Salt
2 Tbsp Olive oil
2 Tbsp Sugar
1 1/4 oz Package Dry Yeast
1 C Warm water

Topping ideas:

Teeny Tiny Spice Blend of choice 
Pine nuts
 Grated cheese
 Red, yellow or orange peppers
 Ground meat or sausage

To make the dough:
Combine sugar, water and yeast in a measuring cup.
Mix flour and salt in a large bowl and make a well in the center.
Pour yeast mixture and oil in well and stir into dry ingredients until you have a soft dough.
If dough is sticky, add a bit more flour.
Knead until smooth on a slightly floured surface.
Place in an oiled bowl, cover with a towel and let rise until doubled.
Punch down and let rest for 10 minutes.

Putting it all together:
Preheat the oven to 500℉.
Cut the dough ball in to four equal pieces.
Roll each piece of dough into a thin round and place on a baking sheet.
Rub a bit of olive oil over the surface of the dough and sprinkle it with spice.
Add your toppings.
Bake 5-10 minutes, until the flatbread begins to turn a golden brown.

TTS_Spicy Hummus



16 oz Chickpeas, drained, liquid reserved
2 Garlic cloves
1 1/2 Tbsp Tahini
2 Tbsp Olive Oil
1-2 Tbsp Teeny Tiny Spice Co of Vermont® Za’atar
3-5 Tbsp Lemon Juice
1/2 tsp Salt


  1. Add all of the ingredients to a blender, including 1/4 C of the reserved liquid from the chickpeas.
  2. Purée until smooth, about 5 minutes, adding more of the reserved liquid as needed to create a smooth consistency.  
  3. Check the seasoning and add more salt or spice if desired.
  4. Serve with sliced baguette, crackers or vegetables.


photo 2Ingredients

1 Lb Ground meat
1 C Onion, chopped
3 Tbsp Teeny Tiny Spice blend
1 C Diced Apple
1 C Diced Potato
2 C Crushed tomato
¼ C Raisins
1 Tbsp Apple Cider Vinegar
Optional: Spicy peppers (like jalapeno) 

  1. In a large skillet over medium heat, brown turkey without stirring.
  2. Stir in onion and Teeny Tiny Spice, breaking up the turkey and scraping up any browned bits from the pan.
  3. Stir in diced apple, diced potato, crushed tomatoes, raisins, vinegar and hot peppers if using.
  4. Simmer, covered, for 15 minutes.Uncover and cook until the liquid is almost all absorbed.
  5. Serve with rice, by itself, or as a filling for tacos or burritos.
photo 1_2Ingredients

10 oz Frozen Corn
Juice of 1 Lime
1 Tbsp Fresh squeezed Orange Juice
1 Small Red Onion, diced
2 Tbsp Olive Oil
3 Tbsp Teeny Tiny Spice blend of choice
1 tsp Orange Zest
2 Tbsp Chopped Fresh Cilantro
Salt To taste

  1. Toss all ingredients together in a bowl and let sit for a few hours before serving in order to let the flavors meld. It’s that simple.

TTS_Large_whoopass barbeque chicken1

6 oz Tomato Paste
½ C Apple Cider Vinegar
½ C Water
1/3 C Maple Syrup
2 Tbs Teeny Tiny Spice Co. of Vermont® WhoopAss
2 Lbs Chicken parts of choice for grilling

  1. Combine tomato paste, cider vinegar, water, maple syrup and WhoopAss in a sauce pan and simmer for 10 minutes to combine the flavors.
  2. Place chicken parts on a medium hot grill.
  3. Every 5 minutes, flip the chicken, generously brushing the new top surface with Whoopass BBQ sauce.
  4. Total grill time is about 20 minutes for breasts; 30 minutes for thighs and drumsticks.
  5. Season with salt to taste.
African Peanut Curry Ingredients

2 Large Boneless, skinless chicken breasts
2 Tbsp Teeny Tiny Spice Co. of Vermont® West African Curry
2 Tbsp Olive oil
½ C Peanut butter
15 oz Diced tomatoes
1 C Water
1 Tbsp Vinegar
1 Tbsp Scallions, chopped
Salt to taste


  1. Cut chicken breasts into 1 inch cubes.
  2. In a bowl, toss the chunked chicken and West African Curry blend until chicken is evenly coated.
  3. Sauté the chicken breast in olive oil for 4 minutes.
  4. Incorporate peanut butter, tomatoes, water and vinegar.
  5. Gently simmer for 20 minutes, stirring occasionally.
  6. Season with salt to taste.
  7. Garnish with chopped scallions.

TTS_Vegetable & Chicken CurryIngredients

1 Lb Boneless, skinless chicken breast
1 Tbsp Coconut oil
1 Lg Carrot, large dice
4 oz Crimini mushrooms, sliced
1 Med Yellow onion, small dice
15 oz Coconut milk
15 oz Diced tomatoes
2-3 Tbsp Teeny Tiny Spice blend of choice
Salt to taste


  1. Cut chicken into 1 inch chunks and in a small bowl, toss with  Teeny Tiny Spice blend.
  2. Sauté onion in oil 3 minutes.
  3. Add carrots and mushrooms and cook 2 minutes, stirring frequently.
  4. Add spiced chicken to the pan and cook another 2 minutes, stirring frequently.
  5. Add diced tomatoes and coconut milk, stir to cream together, turn heat to low and simmer, covered for 30 minutes.
  6. Serve alone or over rice or couscous.

TTS_Sweet Potato CurryThis dish can be made vegetarian by omitting the chicken, and using vegetable broth instead of chicken broth.


1 ½ Lb Sweet Potato, 1 ½” chunks
1 Lb Cubed Chicken or Meatballs
2 Tbsp Teeny Tiny Spice Co. of Vermont® blend of choice2 Tbsp Olive Oil
15 oz Can Coconut Milk
1 C Chicken or Vegetable Broth
Salt to taste

Optional: peas, fresh mint, scallions or peanuts, chopped, for garnish 

  1. Cook the spices in the oil for 1 minute, stirring.
  2. Add the rest of the ingredients and stir until spices are blended in well.
  3. Gently simmer, partially covered, for 20 to 30 minutes. Stir occasionally, until the sweet potato is cooked through.
  4. Season with salt to taste.
  5. Serve alone or over rice.
  6. Garnish with chopped scallions, mint, or peanuts if desired.

_DSC0173.NEFSavory pancakes are common in many cultures. They are another simple way to add versatility to an otherwise plain meal. We recently bought a hand-crank grain mill, so we ground our own wheat berries to make the flour. You obviously do not have to take this step, but it added a bit more fun to the process for us! We used Vindaloo spice in this recipe, but any spice blend of your choice will do. For a sweet pancake, use Garam Masala  and some fresh fruit or maple syrup.


2 C Whole wheat flour
3 Tbs Yogurt, beaten
2 Med Red onions, fine dice
2 Tbs Teeny Tiny Spice Co. of Vermont® Vindaloo
1 Carrot, peeled and shredded
1 Handful Cilantro, finely chopped
Warm water
Salt to taste
2 Tbs Oil, butter or ghee


  1. In a bowl, add whole wheat flour, salt, Vindaloo spice blend, beaten yogurt and enough warm water that it reaches pancake batter consistency, which is slightly runny.
  2. Heat the 2 Tbs oil in a skillet and add the onions.
  3. Sauté the onions until browned. Add onions to pancake batter and let sit for 15 minutes.
  4. Grease a hot pancake griddle or heavy bottomed skillet.
  5. Pour a ladle-full of batter on the griddle and spread it around. Sprinkle the carrot and cilantro on just before flipping.
  6. Brown on both sides and remove from griddle.
  7. Serve hot with yogurt and caramelized onions, fresh tomato or some chutney.

2 Lb Boneless pork shoulder, cubed
2 Tbsp Teeny Tiny Spice Co. of Vermont® Vindaloo
1/2 tsp Salt
2 Tbsp Fresh squeezed lemon juice
2 Tbsp Vinegar, white or apple cider
1 inch Fresh ginger, grated
8 Cloves Garlic, minced
2 Tbsp Olive oil
3 Small onions, diced
1 Can Tomatoes, peeled


  1. Combine Vindaloo, salt, lemon juice, vinegar, ginger and garlic.
  2. Add cubed pork and allow to marinate, refrigerated, 2-24 hours.
  3. Remove meat from marinade and brown in a pan over high heat with 1 Tbs olive oil.
  4. When browned, remove meat from pan.
  5. Add remaining olive oil to the pan along with the onion.
  6. When the onion softens and begins to brown around the edges, add the tomato, meat, marinade and enough water to cover meat.
  7. Bring to a boil, reduce heat and simmer, loosely covered, for about one hour until the meat is tender and the sauce is thickened.

4We created this gravy with the holidays in mind, but of course it is fabulous anytime. Rich, thick, and spicy, this gravy can also be a dish all by itself.


8 oz Mushrooms, thinly sliced
3 Tbsp Butter
2 Tbsp Flour
1 C Red wine
1 C Milk
1-2 Tbsp Teeny Tiny Spice Co. of Vermont®Vindaloo


  1. Brown the mushrooms in a hot pan with 1 Tbs. of the butter.
  2. When almost finished, add the Vindaloo and cook for 1 to 2 minutes.
  3. Empty mushrooms into a bowl and set aside.
  4. Lower the heat of the pan.
  5. Add the remaining butter and allow to melt.
  6. Mix the flour into the butter and stir until it becomes light brown (i.e. make a roux).
  7. Whisk in the red wine until lump-free.
  8. Whisk in the milk.
  9. Bring to a gentle simmer.
  10. Stir in the mushrooms, allow them to come back up to heat, and then serve.
  11. More or less liquid can be used to change the consistency of the gravy to suit your preference.

photo 2This recipe is so simple, I can hardly call it a recipe, but it might very well change your life. By simply adding your choice of Teeny Tiny Spice blend to your morning eggs, you will never be able to go back to seasoning them with just salt & pepper.


1-3 Whole Eggs
1 Tbsp Butter or oil
A sprinkle – one tsp Teeny Tiny Spice Co. of Vermont® blend of choice
Salt to taste 


  1. In a bowl, whisk eggs and spice.
  2. Add oil or butter to sauté pan and heat on medium.
  3. When pan is hot (but don’t let the oil or butter smoke), add spiced eggs and scramble to desired consistency.
  4. Season with salt if desired.


Suggested Spices: Za’atar, Ethiopian Berberé, Vindaloo, Cajun Spice, Harissa, Montréal Seasoning or Jamaican Jerk.

TTS_Spiced Rubbed ChickenIngredients
1 Lb Boneless, skinless chicken breast
2-3 Tbsp Teeny Tiny Spice Co. of Vermont® blend of choice
1 Tbsp Oive oil 

  1. Cut chicken breast into 1 inch chunks.
  2. Toss with spice.

For baking:

  1. Preheat oven to 350° F.
  2. Lightly oil the bottom of a baking pan.
  3. Bake for 25-30 minutes, covered.

To sauté:

  1. Add 1 Tbs olive oil to a sauté pan.
  2. Add Vadavan spiced chicken to pan and sauté until chicken is cooked through, stirring frequently.

For the grill:

  1. Leave chicken breasts whole and coat evenly with Vadavan spice blend.
  2. Brush a thin coat of olive oil on a hot grill.
  3. Place chicken breasts on grill and cook about 7 minutes on each side.

1 Lb Dried great northern, navy or black beans
8 C Water
3 Tbsp Extra virgin olive oil, divided
3 Cloves Garlic; 1 smashed, 2 chopped
1 Lg Onion, chopped
1 Lg Carrot, chopped
1 Lg Celery stalk, chopped
4 C Chicken or vegetable broth
4 Tbsp Teeny Tiny Spice Co. of Vermont® Tolucan Chorizo
¼ C Cream
1 tsp Salt (or to taste)
Chopped red pepper and chopped scallion


  1. Place beans in a large stock pot. Add enough water to cover beans by about 4 inches and soak overnight.
  2. Drain and rinse beans and return to pot. Add 8 C water, 1 Tb oil, smashed garlic and Tolucan spice. Bring to boil; turn heat to low and simmer, covered, for 1 ½ hours or until tender.
  3. Drain beans and reserve cooking liquid.
  4. In a large pot, sauté onion, carrots and celery in 2 Tb oil until tender, about 10 min. Add chopped garlic and sauté another 2 minutes.
  5. Add in beans, reserved cooking liquid and broth.
  6. Bring to a boil, reduce and simmer on low heat for another 25 minutes.
  7. Cool soup 10 minutes; Scoop out 1 ½ C bean mixture and set aside. In small batches, puree soup in a blender until smooth. Return purée to pot, add beans back in along with cream and salt to taste.
  8. Serve with chopped red pepper and scallion as garnish.



4 Pork Chops
2 Tbsp Teeny Tiny Spice Co. of Vermont® blend of choice
3 Tbsp Butter
½ C White wine


  1. Generously rub spice on pork chops with a sprinkle of salt and allow to sit while a heavy skillet comes to medium heat.
  2. Sear the chops in the skillet with 1 Tb of the butter, 2 minutes per side for each ½ inch of chop thickness. Cover the pan while searing the second side.
  3. Remove the chops and cover to keep warm while making the pan sauce.
  4. Deglaze the pan with white wine, reduce volume by half and whisk in remaining 2 Tb of butter.
  5. Transfer chops to serving plate, pour sauce over top and serve.

Tandori Chicken LegsFull fat yogurt coats the meat well, creating a sort of paste for the marinade. You do not need a traditional tandoor pot/oven to achieve an authentic tasting tandoori chicken. The tandoor’s searing effect can be mimicked by placing the chicken on a grill or very hot griddle for a couple of minutes after removing it from the oven. Or you can just serve it straight out of the oven.  Either way, it is a delicious dish. Serve over rice or with a side of roasted potatoes.


4 Whole Chicken legs, skin on or off
Juice of 1 whole Lemon
2-3 Tbs Teeny Tiny Spice Co. of Vermont® Tandoori Masala
4 Tbsp Whole milk, organic plain yogurt
1 Lg Onion, sliced


  1. Cut three deep diagonal slits on each side of each chicken leg.
  2. Combine the lemon juice with the Tandoori Masala blend and rub well on each leg, making sure to push the mixture into each slit.
  3. Place spiced legs in a bowl and toss with the yogurt to coat.
  4. Cover and marinate in refrigerator for 2-12 hours, or go straight to cooking.
  5. Place the chicken on a bed of sliced onion in a baking pan.
  6. Bake in preheated 450℉ oven for 35-45 minutes, or until golden brown and the juice runs clear when you prick the meatiest part of the leg.
  7. Serve dressed with the cooked onions.
TTS_Large_Yogurt Marinated Grilled Chicken1Ingredients

2 Boneless, skinless chicken breast
½ C Plain yogurt
Juice of ½ Lemon
2 Tbsp Teeny Tiny Spice Co. of Vermont® blend of choice
2 Cloves Garlic, crushed
Salt to taste


  1. In a bowl, mix together the yogurt, garlic, lemon juice, spice and honey.
  2. Make 3 evenly-spaced diagonal slits across each of the chicken breasts, being careful not to cutall the way through.
  3. Pour a thin coat of marinade on the bottom of a baking pan, place each chicken breast in thebottom of the pan and pour the rest of the marinade over them. Push marinade into the slits in the chicken.
  4. Cover and place in refrigerator for 1 hour to overnight.
  5. Remove chicken breasts from pan and place on a hot grill; brush remaining marinade over the top of each piece while cooking. Cook for about 7 minutes on each side or until cooked through.
  6. Add salt to taste if desired.

IMG_0027Using the Szechuan spiced noodles as a base, this dish can be made with meat, seafood or vegetables as additions. It can be made gluten-free by using GF soy sauce.


14 oz Stir fry rice noodles
1 Tbsp Sesame oil
1 Tbsp Fish sauce
1 Tbsp  Soy sauce
2 Tbsp Teeny Tiny Spice Co. of Vermont® Szechuan Spice
2 Tbsp Sake
1 Bunch Scallions, sliced into thin rounds
2 Tbsp Raw cashews, chopped
Additions: ground beef or pork meatballs; sautéed chicken breast, small chunks or thin slices; sautéed scallops or shrimp; or sautéed julienne slices of carrot, snow peas, snap peas or whatever other vegetables suit your fancy.

  1. In a small bowl, combine the sesame oil, fish sauce, soy sauce, Szechuan Spice, and sake and mix well.
  2. Cook the rice noodles according to package instructions.
  3. While rice noodles are cooking, in a large saucepan, sauté whatever additions you decide to use and season lightly with salt and pepper.
  4. When noodles are done, add them to the pan with your additions, pour the prepared sauce over top and stir until evenly coated.
  5. Transfer to a large serving dish.
  6. Sprinkle scallions and chopped cashews on top and serve.

TTS_Large_Asian Spiced Pork Chop1Ingredients

6 Pork Chops
2 Tbsp Teeny Tiny Spice Co. of Vermont® Szechuan Spice
½ C Soy Sauce
½ C Sake
¼ C Apple Cider Vinegar
1 Tbsp Maple Syrup
1 Clove Garlic, crushed


  1. In a small bowl, mix the soy sauce, sake, apple cider vinegar, maple syrup, crushed garlic and Szechuan Spice together.
  2. Lay the pork chops next to each other in a shallow pan and pour the marinade over them to cover.
  3. Refrigerate for 2 hours to overnight.
  4. On a very hot grill, cook the pork chops 2 minutes each side per ½ inch of thickness. Close the grill top for cooking the second side.
  5. Let pork chops rest for 5-10 minutes before serving.

TTS_Roast Lamb_MediumAmy Love generously allowed me to share this recipe from her website, www.realfoodwholehealth.com. It is a lovely springtime creation using our Shepherd Herb Mix. We cooked it this past weekend when my brother was visiting from Colorado. It was so easy to prepare, the house smelled heavenly all day as it slow-cooked, and to say it was delicious would not do it justice. Please enjoy and I also highly recommend checking out Amy’s website.

This recipe makes 4 servings, but as Amy says, it is easy to adjust to however many you are serving.

To make the roast:

3 to 4 Lb Pastured lamb roast
3 Tbsp Teeny Tiny Spice Co. of Vermont® Shepherd Herb Mix
1 Lg Onion (any color), roughly chopped
1 C Homemade stock (or wine) 

  1. Season the lamb with a generous amount of Shepherd Herb Mix and place in slow-cooker.
  2. Add onion and stock
  3. Place lid on slow-cooker and set to low for approximately 6-8 hours. Time may vary by cooker and roast size. Optionally, set on high for 2 hours and then low for 2-3 hours.


Pan sauce and serving:

  1. Remove lamb roast from slow-cooker and place on a serving platter.
  2. Carefully pour juices/drippings from the slow-cooker into a medium saucepan and set over medium heat on the stovetop.
  3. Allow mixture to boil, stirring often, until it is reduced by approximately half (about 5 minutes).
  4. Add fresh herbs if desired.
  5. Delay adding salt until the end, as the saltiness of the sauce will concentrate as it reduces. Taste and adjust seasonings accordingly.
  6. Pour over lamb on platter.
  7. Serve alongside a large, simply dressed salad and/or roasted asparagus with butter and lemon.

Thanks, Amy! Enjoy.

Pesto ChickenSuper fast, super simple and super delicious!


2 Tbsp Olive Oil
1 Lb Chicken breast, cubed
2-3 Tbsp Teeny Tiny Spice Co. of Vermont® Shepherd Herb Mix
1/3 C White wine
1-2 oz Parmesan or romano cheese, grated
1/2 Sweet red pepper, chopped fine


  1. In a pan over medium-low heat, gently cook the chicken in the olive oil, stirring occasionally.
  2. When the chicken has been cooked so that all surfaces are no longer pink (about 5 minutes), add the wine and Shepherd Herb Mix.
  3. Cover and simmer for 7 minutes.
  4. Remove cover and stir in the cheese and sweet red pepper.
  5. Serve by itself or over pasta, hot or cold.

israeli cous cous saladThis dish can be served warm or cold. The mint, lavender and lemon peel in the Shepherd Herb Mix add a wonderfully bright freshness to the couscous. Israeli couscous, also called “Pearled Couscous,” is larger and cooks more like pasta than traditional couscous.


2 Celery stalks, small dice
2 Carrots, small dice
1/2 Red pepper, small dice
1 Scallion, fine rings
1/4 C Cucumber, small dice
1/2 Lemon
2 Tbsp Olive oil
2 Tbsp Teeny Tiny Spice Co. of Vermont® Shepherd Herb Mix
1 C Israeli couscous
1 1/4 C Water
 Salt to taste 


  1. Heat 1 Tbs olive oil in small pan.
  2. Add couscous and toast, stirring occasionally, for several minutes until couscous starts to brown.
  3. Add Shepherd Herb Mix and water. Stir, cover and bring to a boil. Turn heat down to low and simmer until couscous is tender and liquid is absorbed, about 10 minutes.
  4. If you are serving it hot, mix in the veggies, oil, lemon juice and salt to taste and serve immediately.
  5. If serving as a cold dish, allow the couscous to cool prior to adding the remaining ingredients so that the veggies remain crisp and fresh.
  6. Serve and enjoy!

TTS_Simple_Tagine_MediumTraditionally, this North African stew is made in a tagine pot, but a heavy-bottomed pan or casserole dish with a cover can substitute. Depending on the main ingredient that you choose, vary the cooking time to achieve a tender result. As the cooking nears completion, you can remove the lid and allow some of the liquid to cook off to thicken the sauce.

2 Lb Lean meat or firm tofu
2 Onion, chopped
2-3 Tbsp Olive oil or butter
2 Tbsp Teeny Tiny Spice Co. of Vermont® Ras el Hanout
8-10 Pitted dates
1 Tbsp Raw honey
3 Tbsp Almonds
3 Tbsp Shelled pistachios
1/4 C Flat leaf parsley, chopped
To taste Salt and pepper

  1. Sauté the onion in oil over medium heat until golden brown.
  2. Stir in the Ras el Hanout.
  3. In the pan, toss the meat or tofu with the spice to coat.
  4. Add just enough water to almost cover the meat (use a bit less for fish or tofu), and bring to a boil.
  5. Cover the pan with a lid, reduce heat to low and simmer. Cook until almost done…..about 15 minutes for tofu or fish, 30 min. for poultry and 60-90 for red meats.
  6. Stir in the honey and dates. Cover and simmer until he main ingredient is tender, about 10-30 min.
  7. Quickly and gently toast the nuts in a pan or oven.
  8. Sprinkle nuts and parsley over the dish and serve.

This recipe was given to us by a happy customer who created it for a dinner party and got rave reviews.  Thanks Whitney!


2 Tbsp Flour
2 Tbsp Teeny Tiny Spice Co. of Vermont® Ras el Hanout
2 Tbsp Olive Oil
1 Lg Sweet Onion, diced
1 Lg Red Pepper, in long thin slices
3/4 C Coconut Milk
4 Lg Chicken Breasts, boned and skinned
Cilantro or Parsley for garnish 


  1. Cut chicken into bite size pieces.
  2. Mix flour and Ras el Hanout in ziploc bag.
  3. Add chicken pieces to bag and shake gently to coat evenly.
  4. In a large sauté pan with 1 Tbs of the olive oil, brown the chicken pieces and then remove them.
  5. Add the remaining olive oil and sauté the onion for 2-3 minutes.
  6. Add the red pepper and cook for another 2-3 minutes.
  7. Return the chicken to the pan.
  8. Add the coconut milk, reduce the heat to low, cover and simmer for 10-15 minutes.
  9. Garnish with chopped Cilantro or Parsley on top


  1. Blend 1 Tbs of the flour/spice mixture with 1 Tbs of water until smooth.
  2. Slowly mix this blend into the chicken dish for the last 5 minutes of simmering to thicken the sauce if desired.

photo 3

1 C Basmati Rice
1 C Water
1 C Broth
¼ tsp Salt
¼ C Currants
1 Tbsp Butter
2 Tbsp Chopped Pistachios 

  1. In a small pot, combine rice, water, broth, salt, spice and currants.
  2. Cover, reduce heat to a simmer and cook for 20 minutes.
  3. Let rest, covered, for 5 minutes.
  4. Add butter and black pepper to taste as you fluff the rice.
  5. Garnish with chopped pistachios before serving.

TTS_Persian_Rice_MediumWe like to use white basmati or jasmine rice in this dish, but your favorite rice will do.

1 C Basmati rice
1 C Water
1 C Chicken or vegetable broth
1/4 tsp Salt
1 Tbsp Butter
Black Pepper to taste 

  1. In a small pot, combine the rice, broth, water, salt and Adwiya spice blend.
  2. Bring to a boil.
  3. Turn heat to low, cover and simmer for 20 minutes.
  4. Turn off heat and let sit for 5 minutes without taking the cover off.
  5. Add butter and pepper, toss and serve.

TTS_Persian Lemon Poundcake


1 C Unsalted Butter, softened to room temperature
2 Tbsp Teeny Tiny Spice Co. of Vermont® Persian Adwiya
1 C Sugar
1½ C Flour
1 tsp Baking Powder
4  Eggs
2 tsp Vanilla Extract
¼ C Lemon Juice


  1. Cream together the butter, Persian Adwiya, and sugar in a mixer with a whisk and set aside for 30’ to allow the flavors to bloom.
  2. Preheat the oven to 350°
  3. Butter a medium sized loaf pan and line with parchment paper.
  4. In a bowl combine the flour and baking powder.
  5. Beat in one egg at a time to the butter mixture.
  6. Mix in the vanilla and lemon juice.
  7. Add in the flour, ½ cup at a time, mixing until smooth.
  8. Pour into the prepared pan and bake for 65’ to 70’, until the loaf is raised a bit in the center and/or a tester comes out dry when inserted into the middle.
  9. Cool for 15’, run a knife around the sides of the pan, and de-pan.
  10. Enjoy!

TTS_Lemony Pasta


1 Lb Spaghetti
¼ C Extra virgin olive oil
1 Shallot
¼ C Heavy cream
2 tsp Lemon zest
¼ C Lemon juice
1 oz Finely grated parmesan cheese
2 Tbsp Fresh basil leaves, shredded
2 Tbsp Teeny Tiny Spice Co.® of Vermont Persian Adwiya
Salt & pepper


  1. In a large pot, bring 4 quarts of water to a boil.
  2. Add 1 Tbs salt & pasta.
  3. Cook, stirring frequently, until al dente.
  4. Reserve 1¾ C of the cooking water, drain the pasta in a colander and set aside.
  5. Heat 1 Tbs oil in the now empty pot.
  6. Add shallot and ½ tsp salt.  Cook until shallot is softened, about 2 min.
  7. Whisk 1½ C reserved pasta water & cream into pot; bring to a simmer & cook for 2 min.
  8. Remove the pot from heat, add in pasta & stir until coated.
  9. Stir in the remaining 3 Tbs of oil, lemon zest, lemon juice, cheese, Persian Adwiya & ½ tsp pepper.
  10. Cover & let the pasta stand 2 minutes, tossing frequently.
  11. Stir in the basil.
  12. Adjust seasoning if needed & sprinkle with cheese if desired.

Spiced appled stuffingSmokey, spicy, savory, crisp & silky, this is a great stuffing for festive occasions or for when you just want some stuffing!


2 Tbsp Olive oil
4 Tbsp Butter, softened
4 Ribs Celery, diced
1 Lg Onion, diced
3 Apples, diced
2 Tbsp Teeny Tiny Spice Co. of Vermont®  Perfection Spice Rub
1/4 C Parsley leaves, chopped
8 C Cubed stale bread or unseasoned stuffing mix
2-3 C Chicken stock

  1. Preheat oven to 375°F.
  2. Add the oil and butter to a large skillet over medium heat.
  3. When hot, add the vegetables, apple and spice and cook for 5 minutes.
  4. Stir in the parsley and stuffing.
  5. Moisten the stuffing with the chicken stock until the bread is soft but not soggy.
  6. Fill a well-buttered baking dish with the stuffing mixture and place in hot oven.
  7. Bake until the stuffing is set and the top is crisp and golden brown, about 30-45 minutes.

The right kind of fatThis is Maddy’s favorite sandwich.  It was her adaptation of a sandwich that she ate almost every day on a trip to Costa Rica.  For sandwiches, we follow the basic Perfection Chicken recipe, but bake the breasts whole and then slice them for layering in the sandwich.


2 Thick slices of sourdough bread
1/2 Avocado, thinly sliced
4 oz Perfection Chicken
Mustard or mayonnaise (optional)


TTS_Spicy Burger
1 Lb Ground beef, lamb, turkey, chicken or bison
2 Tbsp Teeny Tiny Spice Co. of Vermont Perfection Spice Rub
Toppings: Lettuce, tomato, sautéed mushrooms, red or white onion, cheese of choice

  1. Mix Perfection Spice Rub with ground meat until well combined.
  2. Form into patties.
  3. Add additional spice to each side of each burger (This will form a nice crust on each burger so juices will be sealed in).
  4. Place on hot grill or griddle or pan and cook to your liking.
  5. Add whatever toppings you like and eat.

BBQ sauceBetter than anything in a bottle, you can quickly whip together as much of this barbeque sauce as you need. Vary the spice blend to bring an exotic influence to your grill or smoker. Makes 2 cups.


6 oz Tomato paste
½ C Cider vinegar
½ C Water
1/3 C Maple syrup
2 Tbsp Teeny Tiny Spice Co. of Vermont® spice blend of choice


  1. Combine the ingredients in a saucepan and simmer together for 10 minutes to meld the flavors.
  2. Add more water if needed to achieve desired consistency.
  3. Season with salt to taste.


Suggested spice blend options: Perfection Spice Rub, Ethiopian Berberé, Vindaloo, Vadavan, Cajun Spice, Jamaican Jerk, Afghani Spice, Harissa, Tandoori Masala, British Curry, Ras el Hanout, Chocolate Chili, Montréal Seasoning, Penang Curry

IMG_0031This is a recipe that we have loved for years.  It is an adaptation of a dressing from one of Thora’s favorite raw food recipe books by Natalia Rose called “The Raw Food Detox Diet.”  By varying the amount of water added it can be a dressing, sauce or dip.  As a sauce, it is great on pasta, tofu, fish or chicken.


1 C Nut Butter
2 Tbs Fresh Ginger, Chopped
1/2 C Water, to thin
1/4 C Grade B Maple Syrup
3 Tbs Tamari Sauce
4 tsp Sesame Oil
3 tsp Honey
4 Tbs Lemon Juice
2-3 Garlic Cloves
1-2 Tbs Teeny Tiny Spice Co. of Vermont® Penang Curry 


  1. Blend all of the ingredients in a blender until smooth.
  2. Enjoy!

redoasiancurryRich and creamy without heaviness, this dish is great on a hot evening or to warm you on a cold day.


1 1/2 Lbs Meat or firm tofu, cubed
4 Tbs Teeny Tiny Spice Co. of Vermont® Penang Curry
2 tsp Fish Sauce (or 1/2 tsp salt)
2 Tbs Peanut butter
1 c Coconut milk
1 c Water
Optional additions
1-2 Carrots, julienne
2 Scallions, sliced thinly
1 c Sugar snap or snow peas, stemmed
1 Sweet red pepper, diced

  1. In a saucepan, combine meat or tofu, Penang Curry, fish sauce, peanut butter, coconut milk and water.
  2. Gently simmer, covered, until the meat is tender or tofu is cooked through.
  3. Add any additional optional ingredients that you choose and cook uncovered until these are cooked but still crunchy.
    Season with additional salt to taste.
    Serve alone or over plain rice.


I Lg Onion
2 Cloves Garlic
2 Tbs Olive Oil
1 Lb Butternut Squash, ½ to ¾ inch chunks
2 Tbs Teeny Tiny Spice Co. Penang Curry
1 C Coconut Milk
½ C Dried Cranberries

  1. Sauté onions and garlic in oil.
  2. Toss chunked squash with Penang Curry to coat.
  3. Add spiced squash to pan, tossing a few times to sear sides.
  4. Add coconut milk and cranberries.
  5. Bring to a boil, turn down heat to simmer & cook until squash is tender, about 15-20 minutes.
  6. To reduce down for a thicker sauce, take the lid off for the last few minutes.
  7. Enjoy.

TTS_Marinated & Grilled SteakIngredients

3-4 Rib Eye Steaks
1 Tbs Olive Oil
3 Tbs Dijon Mustard
1 Tbs Maple Syrup
¼ tsp Salt
1 tsp Lime Juice
2 Tbs Teeny Tiny Spice Co. of Vermont® Oaxacan Adobo


  1. In a small bowl, mix together the olive oil, mustard, maple syrup, salt, lime juice and Oaxacan Adobo spice.
  2. Using a brush or spoon, coat each side of each steak well with the marinade, cover and refrigerate for 2 hours to overnight.
  3. On a very hot grill, cook the steaks (for medium rare) 2 minutes on each side per 1/2” of thickness. Close the grill when cooking the second side.
  4. Let steaks rest 5-10 minutes before serving.

photo 2 copyIngredients

1 Medium Onion, diced
1 Small Sweet potato, small dice
1 Sweet red pepper, diced
1 Tb Olive oil
2 C Cooked black beans
1 Tb Teeny Tiny Spice Co. of Vermont® Oaxacan Adobo
1 Tb Apple cider vinegar
¼ tsp Salt
¼ C Broth or water

  1. Sauté onion, sweet potato and red pepper in olive oil until tender (5-10 minutes).
  2. Add black beans, Oaxacan Adobo spice, apple cider vinegar, salt and broth or water.
  3. Heat through, stirring occasionally.
  4. Serve over rice, by itself or use as a filling for burritos or tacos.
TTS_Pulled PorkIngredients
5 Lb Pork Shoulder
1 Lg Onion, sliced
4 Tbs Teeny Tiny Spice Co. of Vermont® Jamaican Jerk spice
28 oz. Crushed Tomatoes
2 Tbs Maple Syrup
¼ C Lime Juice

  1. Preheat oven to 350°F.
  2. Place pork shoulder in an oven-proof pot over medium heat with the fat side down.
  3. Cook on stove-top for 10 minutes, allowing the fat to render off.
  4. Remove meat from the pan.
  5. Add sliced onion into the pan and allow it to cook for 5 minutes, stirring frequently.
  6. Stir in the Jamaican Jerk spice, tomatoes, maple syrup and lime juice.
  7. Place the pork shoulder back into the mixture and add additional water until the meat is covered.
  8. Cover the pot and place in oven. Cook for about 5 hours.
  9. Remove pork shoulder from broth.
  10. Take meat off the bone and shred.
  11. Add the meat back to the sauce and cook on stovetop to reduce liquid if it is too runny.

Serve on a toasted bun as a sandwich or with a side of mashed potatoes or coleslaw.

1 Whole Yellow onion, diced
1 Bunch Scallion, chopped
1 Tbs Olive oil
Juice of 1 Lime
2 Tbs Wine vinegar 

  1. Slice pork tenderloin lengthwise, but not all the way through, and fold open like a book. Repeat this process to each half.
  2. Combine Teeny Tiny Spice Co. of Vermont Jamaican Jerk spice, onion, scallion, olive oil, lime juice and wine vinegar in a bowl.
  3. Rub mixture over pork and marinate for 3 to 24 hours.
  4. Grill for about 7 minutes on each side, until an internal temperature of 160°F is reached.
  5. Serve with grilled vegetables and some crusty bread.
2 boneless, skinless Chicken breasts
6 halves Sundried tomatoes
4 Tbs Hot water
1 C White wine
2 Tbs Teeny Tiny Spice Co. Harissa
Optional: A few thin slices Monterey Jack or favorite cheese

  1. Slice horizontally into each chicken breast to make a pocket.
  2. Blend Harissa, sundried tomatoes and hot water to make a paste.
  3. Stuff each chicken breast pocket with the paste.
  4. If using cheese, thinly slice and add to each pocket.
  5. Poach in a saucepan with white wine for about 15 minutes or until cooked through.
  6. Serve with wilted greens for a super yummy meal.

FullSizeRenderWhat can make your home feel more cozy and welcoming than a crackling fire in the fireplace and the aroma of cinnamon, clove, nutmeg and ginger emanating from your freshly baked pumpkin pie? In ancient Ayurvedic texts, Garam Masala was said to be made with the spices that warm your body. This pumpkin pie is sure to warm your body and soul.

2 C Pumpkin Purée
3 Beaten Eggs
1 1/4 C Half & half
1 tsp Vanilla extract
3/4 C Brown sugar
1/2 tsp Salt
9″ Pie crust round

  1. Preheat oven to 350℉.
  2. Place pie crust dough round into a 9″ pie plate. Trim edges to extend about a 1/2″ over the rim of the pan. Fold edges under, and press to seal. Freeze until firm, about 15 minutes.
  3. Cut a large circle of parchment and fit it into the pie shell, extending over the edges. Fill the shell with pie weights or dried beans.
  4. Bake pie shell 15 minutes at 350℉. Remove weights and parchment and bake 10-15 minutes more until golden brown. Cool completely on a wire rack.
  5. Place pumpkin into a large bowl.
  6. In a separate bowl, beat eggs well. Beat in half and half , vanilla extract, brown sugar, salt and Garam Masala until thoroughly blended. Add in the pumpkin mixture and mix well.
  7. Pour pumpkin mixture into the pie shell and place in center oven rack. Bake 30-40 minutes until the filling is firm.
  8. Cool completely on a wire rack and serve!

FullSizeRender copyA traditional autumn comfort food with a twist, this just might be the best pumpkin bread you have ever tasted. Luckily, this recipe makes 2 loaves, so you will have one to eat the next day after the first one is eaten hot out of the oven!

Mix together until well blended:
1 (15 oz.) Can pumpkin purée
4 Eggs
3 C Sugar
1 C Oil
2/3 C Water
In a separate bowl, whisk:
3 1/2 C Flour
1 1/2 tsp Salt
2 tsp Baking soda (Sift to avoid lumps)
4 tsp Teeny Tiny Spice Co. of Vermont® Garam Masala 

  1. Preheat oven to 350°F.
  2. Add dry ingredients into wet and mix well.
  3. Butter and flour 2 loaf pans.
  4. Bake for about 50 minutes in the preheated oven.
  5. The loaves are done when a toothpick inserted in the center comes out clean.
  6. Cool for about 10 minutes and de-pan.

TTS_Ginger_Scones_ MediumThis recipe comes from our friend Erika and here she offers yet another simple, delicious and creative way to use savory spice blends in desserts.


2 C All-purpose flour
1 Tbs Baking powder
3 Tbs Sugar (Plus a little more for glazing)
1/2 tsp Salt
3 1/2 tsp Teeny Tiny Spice Co. of Vermont® Garam Masala
5 Tbs Cold butter
1/2 C Chopped crystallized ginger
1 C Heavy cream


  1. Preheat oven to 425º F and line a cookie sheet with parchment paper.
  2. Place flour, baking powder, sugar, salt and Garam Masala in a large bowl and whisk together. Alternatively, place in food processor and process with six 1-sec pulses.
  3. Add cubed cold butter and rub in with cool fingertips until mixture resembles breadcrumbs. If using food processor, process with multiple 1-sec pulses.
  4. Add chopped crystallized ginger and quickly mix in or pulse.
  5. Stir in heavy cream until the dough begins to form.
  6. Transfer the dough to a floured board and knead slightly by hand until it comes together into a rough, slightly sticky ball, about 5-10 seconds.
  7. Roll dough out to 3/4 inch thick and use a round cutter to cut out circles. Alternatively, free form dough into a large, round circle and cut scones into eight wedges and place on parchment paper.
  8. Brush tops of scones with heavy cream and sprinkle with sugar.
  9. Bake at 425º F for 15-17 minutes until tops are light brown.


1You can just as easily buy a carton of eggnog at your supermarket and simply add the Garam Masala to spice it up, but homemade eggnog is quite simple if you choose to make it yourself.


6 Whole Eggs
3 C  Whole Milk
8 Tbs Sugar
3 tsp Vanilla extract
1 tsp Teeny Tiny Spice Co. of Vermont® Garam Masala


  1. In a large bowl, beat eggs using an electric beater or mix in a mixer
  2. By turn, add milk and sugar
  3. Continue beating until mixture thickens slightly
  4. Add in vanilla and Garam Masala
  5. Cover with wrap and refrigerate until well-chilled

*Our Garam Masala is a courser blend than commercial garam masalas, so if preferred, you may run it through a coffee grinder to make it more powdery. Add a dusting to each cup before serving for a festive look.

TTS_Garam Masala Apple PieIngredients

6-8 Apples
3 Tbsp Butter
1 Tbsp Teeny Tiny Spice Co. of Vermont® Garam Masala
Pinch Salt
1/4 C + 2 Tbsp Sugar
1 or 2 Pie Crusts


  1. Preheat oven to 425℉.
  2. Peel & core apples. Cut into 1″ chunks.
  3. Place apples in saucepan & cook over medium heat until they begin to sizzle.
  4. Add butter to apples; toss until they are glazed.
  5. Cover saucepan for 5-7 min. until apples are soft outside and crunchy inside when poked with a fork.
  6. Turn off heat.
  7. Stir in sugar, Garam Masala and salt.
  8. Pour filling into prepared pie crust. Cover with a second pie crust or lattice if desired. If using a top crust, cut slits to let steam escape & crimp edges of pie with a fork.
  9. Bake 45-50 minutes or until crust is golden brown.
  10. Remove from oven & cool completely (about 1 hour).
  11. If you wish to serve the pie warm, reheat in a 350℉ oven for 15 minutes.

TTS_Fig ChutneyThis chutney is densely packed with flavor.  It is fantastic with a bit of cheese, accompanying a chop, steak or fowl, and even as part of an exotic “PB & Chutney” sandwich.

¼ C Brown Sugar
½ C Red Wine Vinegar
½ C Red Wine
½ Small Onion, fine dice
1 tsp Teeny Tiny Spice Co of Vermont® Garam Masala or WhoopAss
2 tsp Ginger, finely chopped
½ tsp Salt
Zest of ¼ of a Lemon
8 oz. Fresh or Dried Figs , stems removed and cut into eighths

  1. In a sauce pan, combine all of the ingredients except the figs.
  2. Bring to a boil and then reduce to a simmer.
  3. Simmer until the liquid is reduced by 2/3, about 15 minutes.
  4. Stir in the figs and continue simmering until the figs are soft and slightly broken down, and chutney is thick, about 15 more minutes.
  5. Allow to cool.
  6. Enjoy!
1 C Great Northern Beans, dry
1 Lg Sweet Potato, peeled and diced
1 1/2 Tbs Teeny Tiny Spice Co. of Vermont® Ethiopian Berberé
2 tsp Honey
  1. Place the dry beans in a pot. Add enough water to cover the beans by about 3 inches.
  2. Bring to a boil for 3 minutes, cover and remove from heat. Allow to sit for 2 hours.
  3. Add additional water to cover the beans by 3 inches, bring to a boil and simmer, covered, for 1 hour.
  4. Stir in the diced sweet potato, honey and Ethiopian Berberé.
  5. Simmer, uncovered, gently stirring occasionally until the beans and sweet potato are tender.
  6. Enjoy!

TTS_Large_spice glazed carrots1My grandmother used to make butter and sugar glazed carrots when I was a child and I thought they were heaven on earth. Living in Vermont, we use maple syrup on everything, so I substituted maple syrup where she would have used sugar. I am not sure how she would feel about the spiciness of the Berberé in this dish, but she would love me all the same.

1 Lb Baby carrots
2 Tbs Butter
2 Tbs Maple syrup
1-2 Tbs Teeny Tiny Spice Co. of Vermont® Ethiopian Berberé 


  1. Melt the butter in a saucepan.
  2. Add the carrots and sauté for three to 5 minutes, stirring occasionally.
  3. When the carrots are almost cooked to your liking, add in the maple syrup and Berberé.
  4. Stir until a glaze forms on the carrots, about 1-2 minutes.
  5. Remove from heat and serve.

TTS_Large_beef chili1You can adjust the heat in this chili by adding more or less of the Chocolate Chili spice as you like, so us the 2 tablespoon measurement as a starting place. The flavor of this chili is robust and heart-warming.

1 1/2 Lbs Cubed beef
1 Lg Onion, chopped
2 Tbs Teeny Tiny Spice Co. of Vermont® Chocolate Chili blend
1 Bottle Dark beer
Water or beef broth to cover
1/2 C Crushed tomato (optional)
Salt to taste 


  1. Brown the beef in a sauté pan.
  2. Add the onion and sauté for another 2-3 minutes.
  3. Add in the Chocolate Chili, stirring to combine.
  4. Add the beer, crushed tomato (if using) and enough water to cover all of the ingredients.
  5. Simmer until tender, adding liquid if needed to maintain a saucy consistency.
  6. Add salt and additional Chocolate Chili spice blend to taste.
  7. Serve over rice or with tortillas.


3/4 C Cocoa powder, sifted
1/2 C Raw, organic agave
4 oz Unsweetened chocolate
1/2 C Cocoa butter
1 Tbsp Teeny Tiny Spice Co. of Vermont® Chocolate Chili


  1. Add sifted cocoa powder, Chocolate Chili, agave and cocoa butter to a double boiler (you can just place the pan with the mixture on top of another pan containing water if you do not have a double boiler).
  2. Stir until melted and combined well.
  3. Pour into chocolate molds or a bowl and refrigerate about one hour. At this point, you can shape it into little balls or egg-shapes – whatever you like, and eat them plain or roll them in cinnamon powder or cocoa powder or topping of your choice to decorate. This is a great opportunity to play with your food!

This recipe is adapted from a beautiful recipe by Rick Bayless that Ed has been staring at for years, but has never attempted to conquer. Although our recipe has many more ingredients and steps than most Teeny Tiny Spice Co. recipes, it is much simpler than the original (scary stuff-an example of a Rick Bayless mole recipe)! Your work and patience will pay off; Ed took this in for his co-workers to have for lunch and was told that it was “Crazy Delicious.”

This recipe is for a turkey, but quantities can be easily adjusted for using a chicken or chicken parts instead.


10-12 lb Turkey, parted into legs, thighs, wings and boneless breasts
1/4 C Sesame Seeds
8 Tbs Teeny Tiny Spice Co. of Vermont Chocolate Chili1/4 C Tortilla Chips, crushed
2 slices Bread, toasted
14 oz can Tomato
1/2 C Olive Oil or Lard
1 medium Onion, sliced
2 cloves Garlic, peeled
1/3 C Almonds or Hazelnuts
1/3 C Raisins
6 C Chicken Broth
1/4 C Sugar or Maple Syrup
2 tsp Salt


  1. In a large heavy pan (e.g Dutch oven) over medium heat, toast the sesame seeds until light brown.
  2. Reserve a Tbs of sesame seeds for garnish and put the remainder in a blender along with the Teeny Tiny Spice Co. of Vermont Chocolate Chili, tortilla chips, toasted bread and tomato.
  3. Add ¼ C of oil or lard to the hot pan and fry the onion and garlic for 5 minutes.
  4. Add the nuts and continue frying, stirring frequently until the onions are browned.
  5. Add the raisins and continue stirring and frying for a minute more.
  6. Add the onion mixture to the tomato mixture in the blender along with 2 cups of broth and blend until smooth.
  7. Add additional oil or lard to the pan and fry the turkey parts until browned, about 4 minutes per side. Fry in batches as necessary to prevent crowding.
  8. When all of the turkey is browned, set it aside and add the purée to the hot pan, cooking for 10 minutes, stirring frequently.
  9. Add the sugar or syrup and remaining broth, scrape any bits from the bottom of the pan and simmer uncovered until the sauce is the consistency of heavy cream.
  10. Check the sauce for seasoning and add salt as needed.
  11. Add the turkey pieces to the pan, or place in a large baking dish and cover with the sauce, and bake uncovered in a 350º oven for 2 hours.

A)    The dish can be served immediately as is.
B)    Remove the skin from the meat and the meat from the bones, arrange on a serving dish and pour the sauce over the meat.
C)   Remove the meat from the sauce and refrigerate both until 30 minutes before the meal. At that time, preheat an oven to 350º. Skin and cut the meat from the bones and arrange on an oven-proof dish, cover with sauce and reheat, covered, for 20 minutes.
Garnish with toasted sesame seeds.

photo 3Ingredients
2 Tbs Unsweetned Cocoa Powder
2 Tbs Powdered Sugar
1/3 C Hot Water
1 C Milk
1/2 – 1 tsp  Teeny Tiny Spice Co. of Vermont® Chocolate Chili blend
1/4 tsp Vanilla

  1. Boil water, vanilla, cocoa powder, powdered sugar and Chocolate Chili in a small saucepan over medium heat.
  2. Add milk, stir and heat to just below a boil.
  3. Enjoy.



TTS_Large_chicken kebabs1Ingredients
1 Lb Boneless, skinless chicken breast
2 Tbs Olive oil
2 Tbs Teeny Tiny Spice Co. of Vermont® Cajun Spice
1 Tbs Fresh lime juice
1 Red bell pepper
1 Onion
Cherry tomatoes
Salt To taste 


  1. Cut chicken into 1 inch chunks and place in a small bowl.
  2. Add Cajun Spice and toss to coat well.
  3. In a separate small bowl, combine olive oil, lime juice and a pinch of salt to create marinade.
  4. Pour marinade over chicken, mix well and refrigerate 1 hour to overnight.
  5. Heat grill.
  6. Slice pepper into 1 inch square pieces and same with onion.
  7. Thread each skewer with alternating pieces of onion, pepper, chicken and tomato.
  8. Place on hot grill and cook about 7 minutes on each side or until done.

TTS_Coconut Milk CurryThis dish could have been found on the menu of London’s Oriental Club in the 1850’s. Easy to prepare, this spicy comfort food can be served alone or over rice as the focus of a meal.


1 1/2 lbs Chicken breast chunks or  firm tofu, cubed
 2 Tbsp Olive Oil
1 lg Onion
15 oz Coconut milk
3 Tbsp Teeny Tiny Spice blend of choice
1 Tbsp Cider vinegar
1/2 tsp Salt


  1. In a heavy skillet over medium heat, lightly brown the chopped onions in oil.
  2. Add the  chicken or tofu and stir to brown.
  3. Stir in the salt and spice.
  4. Add the coconut milk and vinegar.
  5. Cover and gently simmer for 30 minutes.
  6. Before serving, reduce the sauce to your desired thickness and season with additional salt if needed.
1/3 C Granulated sugar
1 C Unsalted butter
1/2 tsp Salt
1/3 C Confectioners Sugar
2 Egg yolks
2 C Flour
Sanding sugar

  1. Mix Garam Masala and granulated sugar in a small bowl.
  2. In a stand mixer, cream the butter.
  3. Blend in salt, spiced sugar and confectioners sugar until smooth.
  4. Add 1 egg yolk. Mix for 1 minute.
  5. Mix in flour until just blended.
  6. Turn dough onto the counter and knead gently a few times.
  7. Divide dough in half and shape each half into a 9″ log. Wrap and cool in refrigerator for at least 3 hours.
  8. Preheat oven to 350℉. Line 2 baking sheets with parchment paper.
  9. Combine remaining egg yolk with a splash of water. Brush mixture along log and roll logs into sanding sugar until evenly coated.
  10. Slice into 1/2″ thick rounds, place on baking sheets and bake for 18-20 minutes until cookies are browned around the edges and golden on the bottom. Cool completely.

These cookies originated in Australia and New Zealand. They were apparently sent by army wives to soldiers abroad, as the biscuits have a long shelf life. Nowadays, they are associated with the ANZAC day public holiday in January, commemorating the Gallipoli landings in WWI.


1 C Rolled oats
1 C Plain flour
1 C Sugar
3/4 C Coconut
1 Stick Salted Butter
2 Tbs Maple syrup, honey or sweetener of choice
1/2 tsp Baking Soda
4 Tbs Boiling water
2 tsp Teeny Tiny Spice Co. of Vermont® Garam Masala


  1. Combine oats, sugar, coconut, sifted flour and Garam Masala.
  2. Combine butter and sweetener.
  3. Stir over gentle heat until melted.
  4. Mix baking soda with boiling water, add to melted butter mixture and stir into dry ingredients.
  5. Drop by the teaspoon onto lightly greased cookie sheet, leaving room for spreading.
  6. Bake at 325℉ for 20 minutes or until golden brown.
  7. Cool for a minute, then transfer to wire rack for further cooling.


12 oz Bittersweet Chocolate
1/2 C Unsalted butter, cut into pieces
1/2 C All-purpose flour
1/4 C Unsweetened cocoa powder
1/4 tsp Salt
1/4 tsp Baking powder
2 Tbs Teeny Tiny Spice Co. of Vermont® Chocolate Chili
2 Eggs
1 C Light brown sugar
1 tsp Vanilla extract


  1. Preheat oven to 325℉. Line 2 baking sheets with parchment paper.
  2. Melt butter and chocolate over low heat. Set aside to cool.
  3. Sift flour, cocoa, baking powder and salt into a medium bowl. Add Chocolate Chili to sifted ingredients.
  4. In a large bowl, beat eggs and sugar with an electric mixer on high speed for 3 minutes, until light and fluffy.
  5. Stir in the chocolate-butter mixture until completely blended. Add the vanilla extract.
  6. With the mixer on low, add the flour mixture and mix until well-incorporated.
  7. Let rest 5 minutes to firm up slightly.
  8. Spoon heaping teaspoons of the batter onto the baking sheets, about one inch apart. Bake 9-12 minutes until the cookies are just barely firm. Cookies will spread and surface will appear cracked. Leave on the pan to cool for a minute before transferring to a wire rack.
  9. Cookies can be stored in an airtight container at room temp. for several days, or may be frozen. Recipe makes about 5 dozen.

photo 2_5We use Israeli couscous for this dish because we like the larger grains. It is a wonderful side dish in which you can use any of our spice blends, depending on your mood and the main dish you are pairing it with. 


2 C Couscous
3 C Water
1/2 tsp  Salt
2 Tbs Teeny Tiny Spice Co. of Vermont® spice blend of your choice
2 Tbs Butter


  1. Put couscous, water, salt and spice in a medium saucepan and bring to a boil.
  2. Turn heat to low, cover and simmer for 10 minutes.
  3. Remove from heat, add butter and serve.

photo 3_2This is a standard recipe in our home. For an easy and fun evening, we do burgers with one spice, regular potato fries with another, and sweet potato fries with yet a third spice. No need for ketchup with all of that flavor on the plate!


2 Lg Potatoes (About 2 pounds)
1 1/2 Tbs Olive oil
1-2 Tbs Teeny Tiny Spice Co. of Vermont® spice blend of your choice (Adjust the amount of spice to your taste)

  1. Preheat oven to 425℉.
  2. Wash and dry or peel your potatoes (We keep skins on).
  3. Cut into thick fries.
  4. Toss potatoes with the oil to coat. Add spice and toss again until evenly seasoned.
  5. Spread the spiced potato fries onto a baking sheet in a single layer and place in the oven.
  6. Cook for about 30 minutes, until lightly browned on the outside and soft in the middle.
TTS_Fish TacosIngredients

1 Lb White, skinless flaky fish such as cod or halibut
1-2 Tbsp Butter or olive oil
6 Flour tortillas
1-2 Tbsp Your Choice of Teeny Tiny Spice Co. of Vermont®                                    
¼ Lime
¼ C Chopped fresh cilantro leaves
Shredded cheese such as Monterey Jack
Sour cream
Shredded lettuce
Chopped tomato
Thinly sliced red or white onion 


  1. Generously coat each side of your fish with spice blend of choice.
  2. On medium heat, add oil or butter to the pan, cook fish 45 seconds on the first side, 30 seconds on the second side.
  3. Remove fish from pan, let sit 5 minutes, then flake with a fork.
  4. Place tortillas on grill and heat for 20 seconds or heat in oven to warm.
  5. Divide the fish among the tortillas, splash with a squeeze of lime, sprinkle with cilantro, top with garnishes and enjoy.


This recipe came from Erika Albinson, who is quickly becoming a Teeny Tiny Spice Co. of Vermont® culinary wizard. She recently spent two years teaching ESL in Thailand and is now in Romania.  We think she now spends most of her free time cooking with our spices. Thank you, Miss Erika.

2 Tbs Olive oil
1 Med Onion
2 Celery stalks
1 Lg Carrot
3 strips  Bacon (or some sausage or your choice of meat)
1 Tbs Minced garlic
2 Tbs Teeny Tiny Spice Co. of Vermont® Ras el Hanout or Ethiopian Berberé
2 C Lentils
1 C Long grain brown rice
4 C Stock (vegetable or chicken)
To taste Salt and pepper
  1. Sauté the onion, celery and carrot in the olive oil until soft and tender.
  2. Add the meat and cook through.
  3. Add garlic, spice, salt and pepper and cook for another minute.
  4. Add lentils and rice and cook for another minute.
  5. Add the stock, bring to boil, reduce heat to low and simmer, about 40 minutes, until the liquid has been abosorbed and lentils and rice are cooked through.
  6. Adjust seasoning if needed.
  7. Enjoy!

photo 3_3 A hearty and tasty vegetarian loaf that is great with any Teeny Tiny Spice Co. of Vermont® spice blend.  Our Ras el Hanout version is especially popular with the crew at one of our local markets!

2 Cups Water
1 tsp Salt
1 Cup Lentils
1 Small Onion, chopped
1 Cup Rolled Oats
3/4 Cup Grated Mild Cheese
1 Large Egg
4 1/2 oz Crushed Tomato
2-3 Tbs Teeny Tiny Spice Co. of Vermont® blend (use only 2 tsp if you choose Garam Masala)
1/4 tsp Salt 

  1. Add lentils to boiling salted water, reduce heat, and simmer covered for 25 minutes or until they are soft and most of the water is absorbed.
  2. Remove from heat, partially mash the lentils and allow to cool slightly.
  3. Mix in the remaining ingredients.
  4. Spoon into a buttered loaf pan.
  5. Bake at 350ºF for 30-45 minute, until the top is dry and golden brown.
  6. Cool for 10 minutes, remove from pan and serve.


8 oz. Mushrooms, small dice
1/2 Red onion, small dice
1/2 Bell Pepper, small dice
2 Tbs Olive oil
2 Tbs Teeny Tiny Spice Co. of Vermont® blend of choice
6 Tbs Bread crumbs
1 16 oz can Black beans, rinsed and drained
2 Egg whites
1 Tbs Balsamic vinegar


  1. Over medium heat, sauté the mushrooms, onion and bell pepper in the olive oil until the pepper begins to soften, about 4 minutes.
  2. Add spice and stir for 1 minute.
  3. Add the beans and cook, smashing the beans, for 2 minutes.
  4. Season with additional spice or salt as needed.
  5. Transfer the mixture to a bowl and blend in the egg whites, bread crumbs and vinegar.
  6. Form the mixture into four patties.
  7. Cook the patties in an oiled skillet over medium heat until they begin to brown and feel firm, about 7 minutes per side.

TTS_Tomato Chicken CurryThis is an easy and delicious dish that works well with Tandoori Masala, British Curry, Vadavan, and Vindaloo. It can also be easily converted into a vegetarian dish by substituting tofu, seitan or chickpeas for the chicken.


2 Chicken breasts chunked
1-2 Tbsp Teeny Tiny Spice Co. of Vermont® blend of choice
1-2 Tbsp Olive oil
15 oz Crushed tomato
3/4 Lb Potato, cut into small chunks
1 1/4 C Water
Salt to taste


  1. Toss the chicken with the spice.
  2. Sauté the spiced chicken in olive oil for a couple of minutes.
  3. Stir in the crushed tomato, potatoes and water.
  4. Bring to a boil and then reduce to a simmer.
  5. Cover and cook on low heat for 30 minutes.
  6. Salt to taste.
  7. Serve alone or over rice or couscous.
2 Eggplants, cut in half lengthwise
4 Garlic cloves, peeled
1 Carrot, chopped
1 Onion, chopped
6 Tbs Olive oil
1-2 Tbs Teeny Tiny Spice Co. of Vermont® blend of choice  
16 oz. Chickpeas, drained, liquid preserved
Salt to taste 

  1. In a roasting pan, toss the eggplant and garlic in 2 Tbs of olive oil.
  2. Roast the eggplant and garlic in a 325℉ oven for 40-60 minutes until the vegetables are soft and cooked through.
  3. Scoop the cooked flesh of the eggplant from its skin and place it into a blender along with the garlic.
  4. Sauté the onion and carrot in 2 Tbs olive oil until tender.
  5. Add spice blend to the sauté pan with the onion and carrot and cook for 1 minute.
  6. Add the sautéd vegetables and spice to the blender along with 2 Tbs of olive oil, the chickpeas and 1/4 C of the reserved liquid.
  7. Purée until smooth, adding more of the reserved liquid as needed to produce a smooth and creamy dip.
  8. Season with salt and additional spice to taste.
  9. Serve with sliced baguette, crackers or vegetables.


6 Red Potatoes, medium
½ Red Pepper, small dice
½ C Green Peas
1 Scallion, small rings
3-5 Tbs Mayonnaise
1-2 Tbs Teeny Tiny Spice blend of choiceSalt To taste 

  1. Boil the potatoes until they are easily pierced with a knife, about 20 minutes.
  2. Remove the potatoes from the pot and cool under running cold water. Place them in the fridge to cool completely.
  3. When cool, peel the skins from the potatoes (they should come off pretty easily), and then cut into ½” chunks.
  4. Gently toss the potato, red pepper, peas, scallion, mayonnaise and spice until well combined.
  5. Serve.

photo 5Ingredients

1 Lb Ground turkey
1 Tb Butter
2 Whole Honeynut or Acorn or other small winter squash
1 Tb Olive oil
1 Med Onion, diced
1-2 Tbs Teeny Tiny Spice Co. blend of choice1 Whole Apple, diced
1 Stalk Celery, diced
Optional: ¼ C currants or cranberries and/or shredded cheese
Salt To taste

  1. Preheat oven to 350°F.
  2. Halve each squash lengthwise and scoop out seeds.
  3. Melt butter in a pan.
  4. Brush butter around inner rim of each squash and sprinkle ¼ tsp of whichever spice blend you are using inside each squash.
  5. Place each squash half upright in a baking dish. Pour 1 C water in bottom of baking dish.
  6. Bake for 50 minutes or until soft.
  7. Meanwhile, sauté onions, celery and apple in oil for 3 minutes.
  8. Add ground turkey, the remaining 1 Tb spice and currants or cranberries if using, and cook until turkey is lightly browned.
  9. Remove squash from oven and fill each half with turkey mixture.
  10. Top with shredded cheese if desired and serve.

TTS_Roasted Butternut Squash SoupIngredients

1 Whole Butternut squash, peeled and cut into 1” cubes
1-2 Tbsp Teeny Tiny Spice blend of choice
2 Tbsp Olive oil
1 Medium Onion, diced
4 C Broth (Chicken or vegetable)
1 C Water (to adjust thickness of soup)
Dollops of Crème freche
Sprinkling of Chives or toasted pumpkinseeds (see below) for serving
Salt To taste


  1. Preheat oven to 425° F.
  2. Put chunked squash, onion, olive oil and spice in a bowl and toss to coat well.
  3. Spread the spiced veggies in a roasting pan.
  4. Cook for 45-50 minutes, until squash is soft.
  5. Divide the squash/onion mixture into thirds. In a blender, add 1/3 squash/onion and 1 C broth and blend until smooth. Pour into pot and repeat to blend the remaining broth and vegetables.
  6. Add water to the soup to adjust it to your desired thickness.
  7. Heat to serving temperature.
  8. Add salt to taste.
  9. Serve in bowls with a dollop of crème freche and either a sprinkling of chopped chives or toasted pumpkin seeds.

Suggested Teeny Tiny Spice blends:


For MILD: Garam Masala (2 tsp)

For MEDIUM: British Curry, West African Curry, Perfection Spice Rub, or Ras el Hanout.

For HOT: Ethiopian Berberé, Harissa, or Cajun Spice.


To toast pumpkinseeds: place pumpkinseeds in a single layer on a baking sheet in oven or toaster oven that has been preheated to 350ºF. Cook until lightly browned, checking every 5 minutes or so.

photo 3 copyLentils are one of my favorite things to eat. This dish is quick, easy and delicious and it is fun to try a different Teeny Tiny Spice blend each time you make it. Serve by itself, over rice or as a side dish. Lentils pair nicely with just about everything.


1 Yellow onion, diced
1 ½ Tbs Olive oil
1 C Red lentils
2 Tbs Teeny Tiny Spice Co.® spice blend of choice
2 C Water


  1. Sauté diced onion in olive oil until soft.
  2. Add lentils, spice and water.
  3. Cover and cook for 20-25 minutes.
TTS_Chicken in a PumpkinIngredients

1 Med Pie/Baking Pumpkin, top cut off and seeds removed
2 Tbsp Butter or Olive Oil
1½ Lb Boneless Chicken Thigh, cubed
1-2 Tbsp Teeny Tiny Spice Blend of your choice1 Med Onion, chopped
½ C Carrot, diced
½ C Celery Root, diced
¼ tsp Salt
½ C Apple Cider
2 Tbsp Balsamic Vinegar
¼ C Walnuts, roughly chopped


  1. Preheat the oven to 350°.
  2. Prepare the pumpkin.
  3. Brown the onions in the butter.
  4. Toss the chicken with spice and add to the onions, cooking for 5 minutes.
  5. Remove the chicken and onions to a large bowl, and add the remaining vegetables to the hot pan.
  6. Cook the vegetables for 1 minute, then add the cider and vinegar to the pan.
  7. Simmer the vegetables for 5 minutes, and remove them to the bowl with the chicken.
  8. Scrape the pan and cook down the remaining juices until they begin to thicken to a syrup and pour them into the bowl with the other ingredients.
  9. Mix all of the ingredients together.
  10. Place the mixture into the hollow pumpkin and bake with the pumpkin lid on for 1½ hours or until the pumpkin flesh is soft.
  11. Sprinkle with chopped walnuts and serve.

FullSizeRender_2Many Teeny Tiny Spice blends can liven up a plain old side dish of rice. Use this basic recipe and then get creative by adding currants or dates or green peas and garnish with slivered almonds or chopped pistachios.


1 C Basmati Rice
1 C Water
1 C Broth
¼ tsp Salt
2 Tb Teeny Tiny Spice Co. of Vermont® spice blend of choice
Optional: Butter and black pepper to taste


  1. In a small pot, combine all of the ingredients and bring to a boil.
  2. Cover, reduce heat to a simmer and cook for 20 minutes.
  3. Let rest, covered, for 5 minutes.
  4. Add butter and pepper to taste as you fluff the rice for serving.


If adding green peas, cook them separately and toss them in when fluffing the rice.
If adding currants or dates, you can add those to pot at the start of cooking time to cook with the rice.
Chopped nuts should be added as a garnish after cooking.

TTS_Large_curried carrotsThis curried carrot dish is lusciously creamy with a rich flavor and beautiful, vibrant color. Remember, a curry is just a saucy dish, so you can use any of our spice blends to flavor it. From British Curry to Vindaloo, to any of the African blends (like Ethiopian Berberé) to Oaxacan Adobo, just pick a flavor and you won’t be disappointed.


1 Lb Carrots, sliced into rounds, about ¼” thick
1 Med Onion, diced
2 Cloves Garlic, chopped finely
1-2 Tb Butter, olive oil or coconut oil
2 Tbs Teeny Tiny Spice Co. of Vermont® Spice blend of choice
16 oz Coconut milk
Salt and pepper to taste


  1. In a medium pan, sauté onions for about 3 minutes, until translucent.
  2. Add the chopped garlic and carrots and cook for another 3 minutes or so, until the carrots begin to soften.
  3. Stir in the coconut milk and spice. Bring to a simmer, turn heat to low, cover and cook until the carrots are tender, about 10 more minutes.
  4. Serve by itself, over rice or as a side dish.
  5. Enjoy.

TTS_Large_butternut squash lasagna 1I used Ethiopian Berberé for this recipe, but you can use any Teeny Tiny Spice blend and it will be fabulous. If you don’t have a mandolin, you can slice the butternut squash thinly with a knife. You will have extra squash that you can chunk up and roast (with spices) or make into a soup.


1 Butternut squash
4 Lg Onions, thinly sliced
2 C Ricotta cheese
1 Lb Mozzarella cheese, grated
3 Tb Teeny Tiny Spice blend of choice
1 ½ Lb Ground beef (optional)
15 oz Crushed tomatoes
Salt and pepper to taste


  1. Cut off the round bottom of the butternut squash so that you have just the long narrow part of the body. Cut off the other end and use a peeler or knife to take off the outer skin.
  2. You will now have a long cylinder of peeled squash. Cut this into quarters lengthwise.
  3. Using a mandolin or sharp knife, slice long, flat noodle-like pieces of squash that resemble the shape of lasagna noodles.
  4. Sauté the onions in oil or butter until translucent, about 5 minutes. If using, add the ground beef and cook until browned.
  5. Mix 2 Tb of Teeny Tiny Spice blend into the ricotta cheese and add the other 1 Tb to the onion/beef mixture.
  6. Spread a thin layer of crushed tomatoes on the bottom of a 9”x13” baking pan (or a lasagna pan).
  7. Lay the butternut squash “noodles” across the bottom of the pan. Spread ½ of the onion/ground beef mixture on the noodles, another thin layer of crushed tomatoes, ½ of the ricotta cheese over that, then sprinkle 1/3 of the mozzarella over top. Repeat this layering one more time.
  8. Lay one more layer of squash over the top and cover with remaining mozzarella cheese. Cover with aluminum foil and bake at 350°F for 1 ½ hours until squash is soft when pierced with a fork.
  9. Enjoy.



2 Tbsp Butter
1½ Lb Lamb, stew meat in 1`” chunks (you can use beef also)
2 Tbsp Olive oil
1 Lg Onion, finely chopped
1 Tbsp Ginger, freshly grated
2 cloves Garlic, crushed
2 Tbsp Teeny Tiny Spice blend of your choice
1 tsp Teeny Tiny Spice Co. Garam Masala
¼ C Yogurt
½ C Tomato, crushed
1½ C Stock
10 oz Spinach, frozen or fresh (chopped)
Salt to taste


  1. In a heavy deep pan with a lid, fry the meat in butter until browned on all sides, then remove to a plate.
  2. Cook the onions in the olive oil over medium heat until they are browned.
  3. Add the garlic and ginger and cook for 5 minutes.
  4. Add the spices and cook for another 2 minutes.
  5. Stir in the yogurt, tomato and stock, scraping any browned bits from the bottom of the pan.
  6. Add the meat to the pan, bring to a simmer, cover and cook for 1 hour.
  7. Stir in the spinach and cook for 30 minutes uncovered until the sauce is at your desired consistency and the meat is tender.
  8. Season with salt to taste, and serve by itself or over rice.

TTS_Giant Stuffed Meatballs


2 Lg Onion, diced
2 Tbsp Olive Oil
2 Lb Ground Meat
2 Tbsp Teeny Tiny Spice blend of your choice
2 Eggs
⅔ C Bread Crumbs
4 tsp Mustard
1 Jalapeno, seeded and finely chopped
8 oz Cheese, shredded
Salt and Pepper to your liking


2 Bell Peppers, seeded and chopped
10 cloves  Garlic, crushed
2 Jalapeños, seeded and cut into rings
1 Tbsp Teeny Tiny Spice blend of your choice
1½ C Coffee
1½ C Tomato, crushed
2 Tbsp Mustard
⅓ C Cider Vinegar
¼ C Maple Syrup
2 Tbsp Fresh Herb of your choice (e.g. Basil, Parsley, Cilantro), chopped



  1. Preheat and oven to 450˚F.
  2. In a medium pan over medium heat, sauté the onion in olive oil until translucent, about 10 minutes.
  3. Remove the pan from heat and place ½ of the cooked onions into a large bowl, with the ground meat, onions, Teeny Tiny Spice blend, eggs, jalapeño, bread crumbs mustard and any desired salt and pepper.
  4. Thoroughly combine these ingredients, then divide into 8 parts and shape into balls about the size of a tennis ball.
  5. Poke your thumb into the center of the meatball, push in about an ounce of cheese and then pinch the meat back around to seal the hole.
  6. Place the stuffed meatballs into a roasting pan and then into the oven to cook for 25 minutes.
  7. While the meatballs are cooking, put the pan with the onions back onto medium heat, add in the bell peppers, garlic and jalapeños and cook for 10 minutes, stirring as needed to prevent burning.
  8. Stir in the Teeny Tiny Spice, coffee, tomato, mustard, vinegar and maple syrup, and simmer.
  9. Season the sauce with additional salt or spice to your taste.
  10. When the meatballs have cooked for 25 minutes, pull the pan from the oven, spoon the sauce over the meatballs and top with a sprinkling of cheese if you like.
  11. Put the pan back into the oven for 10 more minutes.
  12. Place the meatballs and sauce on a serving platter and sprinkle with chopped herbs.




2½ C Flour
1 tsp Baking Powder
1 tsp Baking Soda
1 Tbsp Teeny Tiny Spice Co. of VT Garam Masala
½ C Butter
½ C Brown Sugar
1 C Pumpkin Puree
1 Egg
1 tsp Vanilla
1½ C White Chocolate Chips
½ tsp Salt


  1. Preheat oven to 350°.
  2. In a bowl, whisk together the flour, baking powder, baking soda, salt, and Garam Masala.
  3. Cream the butter and sugars together.
  4. Mix in the pumpkin, eggs and vanilla.
  5. Add dry ingredients into the wet ingredients and mix until well blended.
  6. Stir in the white chocolate chips.
  7. Chill for 30 minutes.
  8. Drop the spoonfuls of dough onto a cookie sheet lined with parchment paper.
  9. Bake for 10-12 minutes and let cool on the cookie sheet or eat warm out of the oven.


Panang Chicken SatayA fantastic sweet, salty and spicy dish that can be done on the BBQ, oven-roasted or pan seared.  This one always goes early at our demos!


1-2 Lbs Skinless & Boneless Chicken thigh or breast
2 Tbsp Teeny Tiny Spice Co. of Vermont® (Penang Curry or Szechuan Spice)
2 Tbsp Olive oil
3 Tbsp Tamari (soy sauce)
4 Tbsp Fish sauce
4 Tbsp Brown sugar or maple syrup


  1. Cut the chicken into strips.
  2. Combine the remaining ingredients in a bowl to create a marinade.
  3. Add the chicken to the bowl, mix to coat the meat with the marinade, and allow to marinate for at least one hour.
  4. When ready to cook, place the chicken on skewers. If you are using bamboo skewers, you may want to soak them in water first to prevent them from burning.
  5. Cook them for 10 to 20 minutes, turning them occasionally, basting with the remaining marinade after about 5 minutes of cooking.
  6. When the meat is cooked through, enjoy them hot or chilled.



1 Lb Shrimp
1-2 Tbsp Teeny Tiny Spice Co. of Vermont® Blend of choice
1 Tbsp Olive oil or butter


  1. Shell and de-vein the shrimp.
  2. Toss shrimp with spice until evenly coated.
  3. Heat oil or butter in a pan over medium high heat.
  4. Add the spiced shrimp to the pan and toss occasionally.
  5. Cook until done, about 3 minutes.
  6. Serve over rice or pasta.


This is a flavorful dish that takes less than 10 minutes to prepare. It works great with many Teeny Tiny Spice Co. of Vermont® spice blends. We love the aromatics of Garam Masala with the sweetness of scallops.


  1. Clean and dry enough scallops for your meal.
  2. Heat a pan to medium high heat.
  3. Lightly butter the pan and immediately place the scallops into the pan on their flat sides.
  4. Dust the top surfaces of the scallops with Teeny Tiny Spice blend.
  5. Turn scallops over after 2 minutes. Dust the top surfaces with Teeny Tiny Spice blend.
  6. Remove from heat and serve when the scallop is just cooked through.
  7. Enjoy.


TTS_Molasses Cookie Medium

This is a delicious cookie, similar to a traditional ginger or molasses cookie but with a much more complex flavor. These cookies are so good, we recommend making a double batch.


Combine in a bowl
1 C Sugar
3/4 C Oil
1 Egg
1/4 C Molasses

In a separate bowl, mix
2 C Flour, sifted
1 tsp Cinnamon
1 tsp Salt
3 tsp Baking soda
3 tsp Teeny Tiny Spice Co. of Vermont® Garam Masala


  1. Add wet ingredients to dry ingredients and mix until well blended.
  2. Form teaspoon-sized rounded balls and place them on a cookie sheet lined with parchment.
  3. Bake for 8 minutes at 350ºF.
  4. Eat them hot out of the oven or allow to cool, if you can wait that long to eat them.





1 Lb Skinless, Boneless, Chicken Breast (cut into ½ inch cubes)
8, ½ in slices  Sour Dough Bread
½ C Mayo
1/3 C Purple Grapes
1 Tbsp Olive Oil
2 Tbsp Teeny Tiny Spice Co. Shepherd Herb Mix


  1. Take the chicken and cover it with the Shepherd Herb Mix.
  2. Take a medium sized pan, put it on the stove, put the oil in the pan, and turn the stove on medium.
  3. Let the pan heat up for 1 minute, put the chicken in the pan and cook each side of the chicken breasts for 5 minutes. Then cover and cook for another 5 minutes.
  4. While the chicken is cooking, cut the grapes in half.
  5. Put the grapes and mayo in a bowl.
  6. When the chicken is done cooking, put it in the fridge for 20-30 minutes.
  7. Pull the chicken out of the fridge, and cut the breasts into ½ inch cubes.
  8. Place the chicken into a bowl with the mayo and grapes and mix it all together.
  9. Put some chicken salad on a piece of bread and put a piece of bread on top of that.


That’s it!



This recipe is the perfect example of how spices can easily transform a plain old dish (or appetizer, in this case) into something that will wow your taste buds and your guests. Serve with some crusty bread and slices of strawberries for a yummy appetizer.

4 oz Soft goat cheese
1 Tbsp Teeny Tiny Spice Co. of Vermont® spice blend (Harissa, Berberé, Perfection, WhoopAss)


  1.     In a small bowl, blend spice and goat cheese together until well combined.
  2.     Let stand for at least one hour, but preferably for 3-4 hours.
  3.     Eat.



3 Eggs
1 C Olive Oil
2 C Sugar
2 C Zucchini, grated
2 tsp Vanilla extract
3 C All-purpose flour
1 Tbsp + 2 tsp Teeny Tiny Spice Co. of Vermont® Garam Masala
1 tsp Baking soda
1/4 tsp Baking powder
1 tsp Salt
1/2 C Chopped nuts, optional


  1.     Preheat oven to 325° F.
  2.     Grease and flour two 8″ x 4″ loaf pans.
  3.     In a large bowl, beat the eggs until light and frothy.
  4.     Mix in the oil and sugar.
  5.     Stir in zucchini and vanilla.
  6.     Combine flour, Garam Masala baking soda, baking powder (look out for lumps!), salt and nuts.
  7.     Stir the dry ingredients into the egg mixture.
  8.     Divide the batter between the two prepared loaf pans.
  9.     Bake for 60 to 70 minutes or until done. Loaf will spring back when gently pressed on the top with a finger.

Garam Masala Silken Chicken


For marinating the chicken:

4 Boned, skinned chicken breast halves
1/2 tsp Salt
2 Tbsp Fresh lemon juice
1/4 C Heavy whipping cream
1/2 tsp Teeny Tiny Spice Co.® of Vermont Garam Masala
1/4 tsp Cayenne pepper
1/4 tsp Ground, roasted cumin seeds
1/2 tsp Paprika
1 Clove Garlic, peeled and crushed to a pulp
1/2 tsp Ginger, peeled and finely grated

For sprinkling over the chicken prior to cooking:

 Salt, as needed
 Freshly ground black pepper
 A sprinkling of Garam Masala
 A little ground, roasted cumin seed
 A little cayenne pepper
 1 tsp dried mint flakes
 Generous squeeze of fresh lemon juice


  1. Preheat oven to its highest temperature and arrange a shelf in the top third of oven.
  2. Cut 3 diagonal slits across top of each piece of chicken (not all the way through). Prick pieces with a sharp knife.
  3. Place the pieces in a single layer in a dish.
  4. Rub both sides with salt and lemon juice. Let sit for 5 minutes.
  5. Meanwhile, combine the cream with Garam Masala, cayenne, cumin seeds, paprika, garlic and ginger in a bowl.
  6. Stir this mixture well and pour over chicken. Rub into the meat and leave for 10 minutes.
  7. Lift chicken pieces up and place them in a single layer in a shallow baking pan lined with aluminum foil (or without the foil – it still works).
  8. On top of each, sprinkle a little salt, black pepper, Garam Masala , roasted cumin seed, cayenne, dried mint and lemon juice. Put into top third of oven and bake for 15 minutes or until the chicken is cooked through.
  9. Serve immediately, minted side up over rice or couscous or with a side vegetable or salad.

Note: Roasting cumin seeds is easy. Just heat a small sauté pan on the stovetop and drop the seeds in the pan. Keep stirring them until they begin to pop – they are done. It only takes a couple of minutes.



2 Tbsp Butter
4 Lg Eggs
3 Tbsp Maple syrup
1 tsp Vanilla
1 Tbsp Teeny Tiny Spice Co. of Vermont Garam Masala
½ tsp Apple cider vinegar
½ C Coconut flour
¼ C Quinoa flour
1 tsp Baking soda
½ tsp Salt
½ C Milk
3 Lg Ripe bananas
¼ C Raisins


  1.    Preheat oven to 350 F. Grease the sides and bottom of a loaf pan, then place a piece of  parchment paper on the bottom.
  2.    Cream butter until soft in the bowl of an electric mixer.
  3.    Add bananas and blend until lumps are gone.
  4.    In another bowl, combine eggs, maple syrup, vanilla, vinegar and milk and mix well.
  5.    Mix coconut flour, quinoa flour, baking soda, Garam Masala and salt in a separate bowl.
  6.    Add the egg mixture and flour mixture to the banana mixture and beat on medium until thoroughly combined.
  7.    Mix in the raisins.
  8.    Pour the batter into the prepared loaf pan and bake for 40-45 minutes, until a toothpick inserted into the center comes out clean.
  9.    Remove from the oven and allow the loaf to cool on a cooling rack for 15 minutes. De-pan the loaf and let cool on a wire rack.





1 Lg Sweet potato, peeled and diced
1 Tbsp Olive oil
1 Tbsp Teeny Tiny Spice Co. of Vermont® Ethiopian Berberé
15 oz can Black beans, rinsed and drained
5 oz Sweet corn, frozen
1 Sm Red onion, fine dice
1 Tbsp Lemon juice
1 Tbsp Olive oil (optional)
Salt to taste


  1. Toss the sweet potato with olive oil and Berberé.
  2. Spread in a baking dish and bake at 425º until tender, about 35 minutes, stirring occasionally.
  3. Remove from the oven and allow to cool.
  4. In a bowl, combine the spiced sweet potato and remaining ingredients.

Serve immediately or chilled.



3 Lbs Chicken Wings
1/3 C Water
1/3 C Soy Sauce
1/3 C Saki
3 Tbsp Mirin
3 Tbsp Fish Sauce
4 Tbsp Brown Sugar
3 Tbsp Teeny Tiny Spice Co. of Vermont® (Szechuan Spice or Penang Curry)    
2 Scallions, sliced ½” long
2 Scallions, sliced in thin rounds (for garnish)


  1.      In a large sauté pan, brown the chicken wings.
  2.      Combine water, soy sauce, sake, mirin, fish sauce, spice and brown sugar in a bowl.
  3.      Pour the liquid mixture over the browned wings, cover and simmer for 10 minutes.
  4.      Uncover and cook down, stirring occasionally, until the liquid has turned into a thick glaze.
  5.      Sprinkle with sesame seeds and scallions that you sliced into rounds.



1 Tbsp Teeny Tiny Spice Co. of Vermont® Persian Adwiya
2 Tbsp Olive Oil
½ tsp Honey
1 Mango, peeled and diced
1 Tomato, diced
½ Red Onion, minced
1 Scallion, sliced into small rounds
½ tsp Lime Juice


  1. In a small bowl, mix together the Persian Adwiya, olive oil and honey and set aside for 30’ to allow the flavors to bloom.
  2. Prepare the other ingredients.
  3. Mix the spice and oil mixture with the other ingredients.
  4. Serve with chips or as a condiment for a main dish.

TTS_Chocolate Chili Brownies

This is our favorite brownie recipe with our Teeny Tiny Spice Co. Chocolate Chili as an addition. You can use any basic brownie recipe and then add 2 tbs. of Chocolate Chili. That’s all there is to it, and these are sure to delight your senses and warm you from the inside out.


1 3/4 Sticks Unsalted butter
1/2 C plus 2 Tbsp Bittersweet Chocolate chips
1 1/4 C Granulated sugar
4 Lg Eggs
1 tsp Pure vanilla extract
1/2 C + 2 Tbsp Unbleached flour
Pinch Salt
2 Tbsp Teeny Tiny Spice Co. of Vermont® Chocolate Chili


  1. Grease a 9×9 inch baking pan with butter. Dust with flour and tap out the excess. Preheat oven to 350ºF.
  2. Melt butter and chocolate in a small saucepan over low heat, stirring frequently. Set aside to cool.
  3. Cream sugar, eggs and vanilla. Add cooled chocolate mixture and mix until well blended.
  4. Measure the flour, salt and Chocolate Chili, then sift together directly into the chocolate mixture. Mix batter gently until well combined and no trace of the dry ingredients remains.
  5. Spread batter evenly in prepared pan and bake 33 minutes or until a toothpick inserted in the center comes out clean.

Remove from oven and cool on rack for one hour before serving.

Sweet Potato GratinIngredients

3 Whole Sweet potatoes
1 Whole Celery root
1 C Chicken broth
1-2 Tbs Teeny Tiny Spice Co. Ethiopian Berberé or spice blend of choice
2 Medium Onions
1 Tb Olive oil or butter
2 Tbs Blue Cheese


  1. Preheat oven to 350°F and grease an 8”x8” baking pan.
  2. Sauté onions in butter or olive oil until they are carmelized.
  3. Peel sweet potatoes and celery root and thinly slice on a mandoline.
  4. Place a layer of sweet potatoes on bottom of pan, overlapping the slices as you go.
  5. Place a layer of carmelized onions over the sweet potatoes.
  6. Sprinkle some of the Ethiopian Berberé over veggies.
  7. Add a layer of the celery root, overlapping the slices.
  8. Repeat process a second time.
  9. Pour the broth over the vegetables, cover and bake for 30 minutes.
  10. Remove the cover and bake for another 30 minutes.
  11. Remove from oven and sprinkle blue cheese all over the top.
  12. Serve.

Note: You may want to sprinkle in some salt on one of the layers if desired or if using a spice blend that does not contain salt, such as Teeny Tiny Spice Co. Penang Curry, or if you are using a low sodium broth.

TTS_Braised Beef ShortribsIngredients

3 Lb Beef short ribs
1 Lg Onion, sliced
2 Tbsp Teeny Tiny Spice Co. of Vermont® blend of choice
2 C Red wine
2 Tbsp Maple Syrup
½ tsp Salt


  1. Use a pan that is safe on both the stove top and in the oven, and that has a lid.
  2. On the stove top over medium heat, brown the short ribs.
  3. Add the onion and allow to cook for 5 minutes.
  4. Stir in spice and salt.
  5. Add red wine, maple syrup and enough water to cover the ribs.    Place cover on pan and place in a 350°F oven for 2-5 hours.
  6. Uncover and allow to cook for another 30 minutes.

Serve with roasted or mashed potatoes. Meat can also be taken off of the bone and served over pasta or in a sandwich.

TTS_Spicy Meatballs


1 Lb Ground meat or veggie burger mix
2-3 Tbsp Teeny Tiny Spice Co. of Vermont® blend of choice1 Whole Egg
1/4 C Breadcrumbs


  1.     Beat the egg in a bowl.
  2.     Add the ground meat or veg. burger mix, breadcrumbs and spice.
  3.     Mix until ingredients are all well incorporated.
  4.     Form meatballs (large or small).
  5.     Cook on stove top over medium heat until cooked through.
  6.     Add salt to taste if needed.

That’s it! Serve with pasta or use in lasagna, add to a sauce, use in a submarine sandwich, serve over couscous or just eat by themselves.

TTS_Garam Masala Poached PearsIngredients

4 Pears
2 Tbsp Sugar
1 ½ tsp Teeny Tiny Spice Co. of Vermont® Garam Masala spice blend
1-2 Tbsp Butter
1 C Red wine


  1. Peel and core the pears & slice each one in half, lengthwise.
  2. Toss pears with sugar and Garam Masala spice.
  3. Heat a pan over medium heat and add butter.
  4. Place the pears in the pan, cut side down, and allow to cook for 8 minutes.
  5. Pour the red wine over the pears, cover the pan and cook for 15 minutes until the pears are tender.
  6. Remove the cover and take pears out of the pan.
  7. Reduce the wine until just a couple of tablespoons are left.
  8. Plate the pears and pour the wine sauce over them.
  9. Serve immediately.


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