Caprese Salad

Caprese 2.jpg

Caprese Salad


  • 1 Large ripe tomato

  • 1 Ball Fresh mozzarella

  • 3 Tbs Olive oil

  • 1 tsp Teeny Tiny Spice blend of choice

  • 1-2 Tbs each of fresh chopped basil, mint, oregano, rosemary

  • Salt & pepper to taste

Suggested blends: Harissa, Ethiopian Berberé, WhoopAss



  1. Combine the chopped herbs with the olive oil, spices and a pinch of salt and pepper. Mix well.

  2. Slice the tomato into ¼” slices.

  3. Slice the mozzarella into ¼” slices.

  4. On a platter, overlap slices of tomato and mozzarella along the length of the platter.

  5. Drizzle the olive oil mixture over the tomato/mozzarella slices.

  6. Garnish with fresh herbs.

  7. Enjoy.

Cool Cucumber Soup

Cool Cucumber Soup



  • 6 Medium to large cucumbers, chopped

  • ¼ C Cold water

  • 2 Tbs White balsamic or red wine vinegar

  • 1 Small onion, chopped

  • 1 Garlic clove, chopped

  • 2 Tbs Chopped fresh basil

  • 1/4 C olive oil

  • 1 tsp Raw honey

  • 1 tsp Tiny Spice Company Shepherd Herb Mix

  • S & P to taste


1. In a blender, blend ½ the cucumbers with all of the water until smooth.

2. Add remaining cucumber, onion, garlic, basil, honey, vinegar, Shepherd Herb Mix, and blend until smooth.

3. With blender on, slowly add the oil and blend until creamy.

4. Add salt and pepper to taste.

5. Chill for a few hours before serving.