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Ingredients:
2 Cucumbers, peeled and diced
1 Large block feta cheese, diced
1 Tbs Olive oil
1 Tbs Balsamic vinegar
1 Sm Onion, finely diced
⅓ C Mayonnaise (I use avocado based mayo)
1 Tbs Fresh chopped dill
Juice of ½ a lime
2 tsp Teeny Tiny Spice Company Shepherd herb Mix
Instructions:
Combine all ingredients in a bowl.
Serve with extra fresh dill for garnish.
Ingredients:
2 Small to medium sweet potatoes
2 Tb Raw honey
2 Tb Fish sauce
Zest of 1 lime + 1½ Tb fresh lime juice
½ tsp Teeny Tiny Spice Co. Penang curry
½ tsp Salt
20 Small mint leaves, chopped
¼ C Chopped roasted hazelnuts
A few Whole fresh mint leaves for garnish
Instructions:
Peel and scrub the sweet potatoes to smooth out any imperfections.
Fill a bowl with cold water.
Over the bowl of water, using a mandolin, slice the sweet potatoes into paper thin rounds and drop into the bowl of water.
Stir the sweet potatoes in the water to remove any excess starch and then let them soak for 30 minutes.
In a large bowl, whisk together the honey, fish sauce, lime zest, lime juice, salt and Penang Curry.
Whisk in the chopped mint leaves.
Drain the sweet potatoes and pat them dry.
Add the sweet potatoes to the dressing and coat well.
Let stand for 5 minutes.
To serve, arrange the sweet potatoes on serving plates, top with chopped nuts and garnish with fresh mint leaves.
Serve at room temperature or chilled.
Ingredients:
1 ½ Lb Boneless, skinless chicken breast
1 8 Oz. Package cream cheese
½ C Butter, softened
¼ tsp Salt
¼ tsp Freshly ground black pepper
1 Tbs Teeny Tiny Spice Company blend of choice (Suggestions below)
Finely minced red bell pepper and red onion to garnish
(Suggested blends: Cajun Spice, French Four Spice, Montréal Seasoning, Shepherd Herb Mix)
Instructions:
Preheat the oven to 350°F.
Place the cream cheese, butter, salt, pepper and spices into a Cuisinart and blend until creamy. Set aside.
Cut the chicken breasts into ¾” chunks.
Set a pan on the stovetop over medium heat. Melt 1 Tb butter in the pan and add the chicken to quickly brown.
Remove the chicken from the heat and scoop it into an oven-proof baking dish. Spoon the cream cheese mixture into the baking dish and mix until the chicken is evenly coated.
Place a lid on the baking dish and bake for 1 hour.
To serve, add a bed of arugula or spinach to each plate, spoon some of the chicken on top and sprinkle on the chopped red onion and red pepper to finish.
*We recommend arugula or spinach because the warm chicken will wilt the greens and both of these choices wilt nicely.
Ingredients:
For the salad:
4 Medium Red Onions
1 ½ Tbs Olive oil
1 ½ C Baby arugula
½ C Flat leaf parsley leaves, whole
2 Oz Soft goat cheese, broken up into ½” chunks
2 tsp Teeny Tiny Spice Company Hot Italian Spice
S&P
For the salsa:
½ C Walnuts, coarsely chopped
1 Red chili pepper, seeded and finely chopped
1 Clove Garlic, crushed
3 Tbs Red wine vinegar
1-2 Tbs Olive oil
Instructions:
Preheat oven to 425º F.
Peel the onions and cut off the tops and bottoms. Slice each one into 3 pieces, cutting across the onion so that the rings show.
Lay the onion chunks on a baking sheet and drizzle with olive oil. Sprinkle each with salt, pepper and Hot Italian Spice.
Bake for 40 minutes or until the onions are golden brown.
While the onions are roasting, combine all of the salsa components in a small bowl and set aside.
When the onions are done, remove them from the oven.
In a large bowl, combine the arugula, parsley leaves, goat cheese and half of the salsa and combine well. Divide the salad onto serving plates, top each plate with 2 to 3 onion chunks and drizzle over the remaining salsa to serve.
Ingredients:
8 Hard boiled eggs
2-3 Tbs Mayonnaise
1 Tbs Mixed chopped fresh dill and parsley
1 Small Chopped onion
1 or 2 Garlic cloves, crushed
1 Tbs Teeny Tiny Spice Company British Curry, Tandoori Masala or Afghani Spice
Salt and pepper
Instructions:
1. Mash the hard boiled eggs with a fork until slightly chunky.
2. Add in the mayo, herbs, garlic, onion, and spice and mix well.
3. Add in salt and pepper to taste.
4. Serve over mixed greens or in a sandwich.
Ingredients:
2 Broccoli stems, peeled & julienned into 1 1/2” strips
3 Medium carrots, peeled & julienned into 1 1/2” strips
2 C Shredded cabbage
1 Inch piece fresh turmeric root, peeled & julienned
1 Inch piece of fresh ginger root, peeled & julienned
1 tsp Raw honey
2-3 Tbs Olive oil
1 Tbs Mayo (I use Primal Kitchen brand because it is avocado based)
1 Tbs Fresh lemon juice
1 tsp Teeny Tiny Spice Company blend of choice (suggestions below)
1/4 tsp Salt
1 Tbs Chopped green onion
Ground black pepper
Suggested spice blends: British Curry, Tandoori Masala, Vindaloo
Instructions:
Combine the broccoli stems, julienned carrots, shredded cabbage, ginger and turmeric root in a large bowl.
Mix together the mayo, honey, olive oil, spices, salt, lemon juice and a good sprinkling of freshly ground black pepper in a separate bowl until well combined.
Add the dressing to the slaw and combine well.
Adjust seasoning.
Garnish with chopped green onion.
Serves 2-4
Ingredients:
For the salad:
2 Small to medium beets
2 Small to medium leeks
2 Tbs Coarsely chopped cilantro
Mixed Greens
A Handful of fresh raspberries
For the dressing:
½ C Coarsely chopped walnuts
4 Garlic cloves, diced
1 ½ Tbs Apple cider vinegar
3 Tbs Sesame oil
1 tsp salt
¼ tsp Teeny Tiny Spice blend of choice
· Suggested blends: WhoopAss, Harissa, Xinjiang
Instructions:
Preheat the oven to 425°F.
Put the beets in a covered dish or wrap individually in aluminum foil and roast in oven for about 1 ½ hours, or until a knife slides smoothly through the center of each beet.
While the beets are cooking, put the leeks into a pot of water, bring to a boil, reduce heat to a simmer and let them cook for 10 minutes. Remove them from the heat and immediately put them under cold water.
Remove the leeks from the water and slice each one into 2 inch sections. Set aside.
Combine all of the dressing ingredients well and set aside.
Remove the beets from oven when cooked through and let them cool. Peel each beet, cut each in half and then into ½” to ¾” chunks.
To combine the salad: On each plate, lay some beets down first, top with greens and one or two leeks, more beets, more greens and drizzle the dressing over. Sprinkle the raspberries over the salad to finish.
Ingredients:
For the salad:
· Mixed baby greens
· Red onion, sliced
· A handful of fresh cranberries, thinly sliced
· Sliced or crumbled chèvre
· Optional: Candied nuts
For the dressing:
¼ C Greek yogurt
1 Tbs freshly squeezed Meyer lemon
3 Tbs Olive oil (or more to thin)
½ tsp raw honey
½ tsp Teeny Tiny Spice Company Persian Adwiya
½ tsp salt
Instructions:
In a bowl, assemble your salad.
Combine all dressing ingredients. Adjust the oil amount to desired consistency.
Drizzle dressing over salad and enjoy.
Ingredients:
2-4 Strips Bacon
2-4 Cups Mixed greens
1 Small Apple
2 Tbs Chopped Pecans
1/2 - 1 tsp Teeny Tiny Spice blend of choice (Suggestions below)
1 tsp Honey
Suggested Teeny Tiny Spice blends: Harissa, WhoopAss, Jamaican Jerk
For the dressing:
1 Tbs Apple cider vinegar
1 Tbs Balsamic vinegar
1 Tbs Olive oil
1 tsp Dijon mustard
1 tsp Honey
Instructions:
1. Fry bacon and set aside to cool.
2. In the bacon grease, fry thin sliced apples for about 30 seconds on each side and set aside.
3. Add chopped pecans to the grease and simmer, shaking in some spice and a teaspoon of honey to coat (add a pinch of salt here too!). Let cook on medium for about a minute then scoop out with a fork.
4. You can finish the bacon in the honey spice grease to add a little extra flavor.
5. Combine all ingredients for the dressing in a small container.
6. Mix all ingredients together and drizzle with dressing to serve.
Serves 2
Ingredients:
3-4 Cups Arugula or greens of choice
6 oz Shredded chicken or turkey (leftovers?!)
1/2 C Diced sweet potato or butternut squash
1/2 C Mushrooms
1 Small onion
1/4 C Balsamic vinegar
2 Tbs Dried cranberries
2 Tbs Pumpkin seeds or nuts of choice
1 Tbs Honey
Teeny Tiny Spice Shepherd Herb, Za'atar, or Montréal Seasoning
1 tsp Ghee or oil
Instructions:
1. Preheat oven to 450℉.
2. Cover the sweet potato or squash with a little oil and salt then bake until browning and crisping up.
3. Meanwhile, on the stove top, add a little oil to a frying pan and sauté the mushrooms until softened.
4. Next add the onions until soft and golden, sprinkling with your spice blend of choice, cooking the mushrooms and onion until golden.
5. In a large bowl, add arugula, shredded chicken or turkey, then top with the roasted squash/potato, onion, and mushrooms.
6. Mix together and divide into two bowls.
7. In a small pot, add 2-5 Tbs balsamic vinegar and 1 Tbs honey and bring to a boil. Let this reduce until thick, then remove from heat. Drizzle over the two salads, then top with cranberries and nuts or seeds to finish.
Ingredients:
1 lb Butternut squash, chopped, peeled
1 lb Brussels sprouts, chopped
1 Leek, sliced
2 Cups of spinach
1 Apple, diced
2 Tbsp Olive oil +more for roasting
2 Tbsp Balsamic vinegar
1 Tbsp Maple syrup
1 Tbsp Teeny Tiny Spice Perfection Spice or spice blend of choice
1/4 Cup Dried cranberries
2-4 Tbsp Chopped nuts
3-4 Slices of bacon (we love US Wellness Meats)
Optional: fresh rosemary
Instructions:
1. Preheat oven to 450℉.
2. Coat chopped brussels sprouts, squash, and leeks in oil and spice, and roast until crispy and softened.
3. Fry bacon in a skillet while veggies are cooking. Sprinkle a little Perfection Spice Rub on the bacon.
3. Remove and add to a large bowl with spinach and chopped apples.
4. In a small food processor, combine balsamic vinegar, olive oil, maple syrup, and some fresh rosemary to make the dressing.
5. Toss dressing over salad, then top with bacon, cranberries, and nuts.
Serves 2
Ingredients:
1/2 Kabocha squash (Acorn squash will work too)
1 C Arugula
3 Tbs Pomegranate arils
2 Tbs Olive oil
1 Tbs Teeny Tiny Spice blend that has some heat (Ethiopian Berberé, Harissa, Perfection Spice Rub) OR Garam Masala for a hint of sweet flavor
1 Tbs Honey
2 Tbs 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 spices.
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 add a spicy blend like Ethiopian Berberé, Harissa, or Perfection Spice Rub 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!
Ingredients:
1-2 Medium cucumbers
1 Medium vine tomato
1/4 C Slivered red onion
1 tsp Olive oil
2 Tbs Vinegar (white or apple cider)
Instructions:
1. Chop all veggies, making sure to thinly slice the onion.
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.
Ingredients:
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 Tbs Mayo
1 Tbs Teeny Tiny Spice British Curry (or spice of choice!)
Salt and pepper to taste
Instructions:
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 them all to a large bowl and top with a dollop of mayo.
4. Add 1 Tbs of spice, salt and pepper to taste and mix well.
5. Refrigerate until cool, then enjoy!
Ingredients:
1/3 C Cooked rice.
1 1/2 C Shredded carrot
1 Tbs Honey
1/2 Orange
1/8 - 1/4 C Raisins
1/8 - 1/4 C Pistachios (depending on preference)
3 teaspoons Teeny Tiny Spice Company Persian Adwiya
Instructions:
1. Cook rice and add to a large bowl with softened carrots.
2. Sprinkle with 2 teaspoons Persian Adwiya.
3. Squeeze the orange over the mix until no more juice can be squeezed.
4. Drizzle on a tablespoon of honey. Then mix well.
5. Sprinkle in raisins and mix again. Sprinkle final teaspoon of Adwiya.
6. Refrigerate until cool. Sprinkle with pistachios before serving.
This 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.
Ingredients:
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
1 C Israeli couscous
1 1/4 C Water
Salt to taste
Instructions:
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.
Serve and enjoy!
Ingredients:
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 choice (Suggestions below)
Suggested Teeny Tiny Spice blends: British Curry, Tandoori Masala, Vindaloo
Instructions:
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.
Ingredients:
10 oz Frozen corn
Juice of 1 lime
1 Tbs Fresh squeezed orange juice
1 Small red onion, diced
2 Tbs Olive oil
3 Tbs Teeny Tiny Spice blend of choice (Suggestions below)
1 tsp Orange zest
2 Tbs chopped fresh cilantro
Salt To taste
Suggested Teeny Tiny Spice blends: Shepherd Herb Mix, Za’atar, Yucatecan Recado Rojo
Instructions
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.
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Ingredients
1 Lg Sweet potato, peeled and diced
1 Tbsp Olive oil
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
Instructions
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.
5. Serve immediately or chilled.
Ingredients:
1 1/2 lbs Peeled, diced sweet potato or white potato
1 lb Green beans, cut in half or in thirds (about an inch long after cutting)
1/2 Large red onion
4 tsp Coconut oil melted, divided in half
Salt, garlic powder optional
Fresh mint
Optional: blue cheese crumbles or feta
Instructions:
1. Preheat oven to 400℉.
2. Chop potato, coat with 2 tsp coconut oil, sprinkle with salt, garlic, and 1 1/2 tsp Ethiopian 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 stronger 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.