Beet and Leek Salad

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Beet and Leek Salad

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:

  1. Preheat the oven to 425°F.

  2. 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.

  3. 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.

  4. Remove the leeks from the water and slice each one into 2 inch sections. Set aside.

  5. Combine all of the dressing ingredients well and set aside.

  6. 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.

  7. 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.

Caprese Salad

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Caprese Salad

Ingredients:

  • 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

 

Instructions:

  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

 

 Ingredients:

  • 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

Instructions:

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.