Beet and Leek Salad

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Beet and Leek Salad

Serves 2-4


 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


  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.

Citrus and Herb Seared Salmon

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Citrus and Herb Seared Salmon


  • 2 Salmon filets, about 4 oz. each

  • 2 Bunches of baby bok choy

  • 2-3  Tbs Homemade herb butter (chopped herbs blended into butter)

  • 2  Clementines, each one cut into 6 pieces, keeping rind on.

  • ¼ C Toasted walnuts

  • Fresh herbs to top (dill, parsley, thyme, rosemary, etc,)

  • Teeny Tiny Spice blend of choice to coat

  • S&P to taste

Suggested Teeny Tiny Spice blends: Yucatean Recado Rojo, Ethiopian Berberé, Shepherd Herb Mix, Ras el Hanout


  1. Take a small skillet, add a bit of butter and melt over medium heat. Add the walnuts and while continuously stirring, cook until they just turn brown. Be careful not to burn them. Remove from heat and set aside.

  2. Melt 1 Tbs butter in a medium sized sauté pan over medium heat.

  3. Coat the flesh side of each salmon filet with spice. Add a pinch of salt and a few twists of fresh ground pepper.

  4. Put the filets in the pan, skin side down and let cook for about 4 minutes, then flip to cook another 4 minutes.

  5. While the salmon is cooking, melt the other 1 Tbs of butter in a large sauté pan and lay the baby bok choy leaves in a single layer in the pan. Sprinkle on some salt and pepper. Cook for a minute or 2 on one side and turn each one over. You want to cook just enough to wilt the leaves while still maintaining their bright green color.

  6. When salmon and bok choy are done, remove from heat and assemble your plate: Lay the bok choy leaves on each plate and top with a piece of salmon; sprinkle the herbs and walnuts overtop and scatter the clementine pieces throughout.

  7. Top the salmon with another dollop of herb butter and adjust the seasoning as desired. 

Caprese Salad

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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.