Snap Peas with Creamy Relish

Snap Peas with Creamy Relish

Ingredients:

1 to 2 Lbs Fresh snap peas

For the sauce:

• 4 Parts Ketchup

• 3 Parts Yellow mustard

• 4 Parts Relish

• 3 Parts Mayonnaise (Garlic mayonnaise is best)

• Salt and Teeny Tiny Spice blend of choice to taste

(Suggested blends: French Four Spice, Harissa, Vadavan, Yucatecan Recado Rojo)

Instructions:

1. Combine all sauce ingredients well.

2. Chill in refrigerator for an hour before serving.

3. In the meantime, chop ends off of the snap peas and sauté in butter for just a minute or two, until bright green and still crunchy.

4. When the sauce is chilled, drizzle on snap peas and serve.

5. Use the sauce as a vegetable dip or as a dressing, serve on burgers, steak or fish. Store leftover sauce in the refrigerator.

Curried Egg Salad

Curried Egg Salad

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.

Asparagus & Wild Mushroom Parcels

Asparagus & Wild Mushroom Parcels

Ingredients:

• 1 Medium sweet potato, cooked and diced

• 4 Garlic cloves, crushed

• 1 ½ C Chopped asparagus, cut into 1” lengths

• 3 C Mixed wild mushrooms, large dice

• 4 Tbs Fresh chopped herbs

• 8 Tbs Heavy cream

• 4 Tbs Olive oil

• 2 Tbs Sambuca

• 1 Tbs Teeny Tiny Spice blend of choice (Suggestions below)

• S & P to taste

Suggested blends: Harissa, Shepherd Herb Mix, French Four Spice

Instructions:

1. Preheat oven to 400°F.

2. Cut 4 pieces of parchment paper into 14” inch squares.

3. Combine all of the ingredients into a large bowl and gently toss with your hands until well mixed.

4. Divide the mixture into 4 equal portions. There should be about 5 cups of filling, so about 1 ¼ C for each piece of parchment. Scoop the filling into the middle of each piece of parchment, bring the 4 corners up and tie with cooking twine.

5. Place the packets onto a baking sheet and cook for 25 minutes.

6. Remove from oven and serve unopened so that each person can open their own.

Fish Cakes with Crispy Ginger Ribbons

Fish Cakes with Crispy Ginger Ribbons

For the fish cakes:

• 6  Parsnips, peeled and diced

• ½ C Olive oil (more or less)

• 2 Tbs Butter

• 1-2 Tbs  Water

• 1 Lb  Haddock or cod filets, skinless & boneless

• ½ C  Fresh dill or parsley, coarsely chopped

• ½ C Fresh chives, coarsely chopped

• 2  Garlic cloves, finely chopped

• 2  Eggs

• Zest of 2 Lemons

• 1 tsp  Salt

• Black pepper

• 2 Tbs Teeny Tiny Spice blend of choice

Suggested blends: Seaside Spice, Penang Curry, Szechuan  Spice, Chinese Five Spice, Massaman Curry, Xinjiang Spice

For the crispies:

• ·5 Tbs Fresh ginger, julienned

• 3  Garlic cloves, very thinly sliced

• 2 Red chili peppers, julienned

• I bunch Cilantro stems, about 1 inch long

• 3 Tbs Sliced pecans

• 1 Tbs Sesame seeds

• 1 ½ Tbs Sesame oil

• ½ tsp Salt

Instructions:

1. Preheat oven to 400°F.

2. Toss the parsnips in ¼ C olive oil and ½ tsp salt. Lay them in a single layer on a baking sheet and roast in oven until soft, about 30 minutes.

3. While the parsnips are roasting, heat the sesame oil over medium high heat, then add the julienned ginger, cloves and chilies to the pan. Sauté for 4 minutes.

4. Add the cilantro stems, pecans and sesame seeds and cook for another 2 minutes or until the mixture is golden brown.

5. Remove from heat and set aside.

6. Sauté the fish filet in butter or olive oil until cooked through, about 4 minutes each side. Remove from heat and coarsely mash with a fork.

7. When the parsnips are done, pulse them in a food processor just a bit to a coarse mash. Add a bit of water if they are too dry and quickly pulse again.

8. Combine the mashed parsnips, fish, chives, dill, lemon zest, garlic, eggs, spices, ½ tsp salt and a good sprinkling of black pepper in a bowl.

9. Form into 12 patties about ¾ inch thick.

10. Heat 1 Tbs butter and 1 Tbs oil in a pan and cook patties in batches until all are done, 8 minutes on one side and 4 minutes on the other. Add extra butter and oil as needed. Patties should be golden brown.

11. Serve topped with the crispies and a squeeze of fresh lemon juice.

Spiced Butternut Squash with Nigella & Pumpkin Seeds

Spiced Butternut Squash with Nigella and Pumpkin Seeds

Ingredients:

• 1 Large butternut squash

• 1½ Tbs butter or ghee

• 1 Tbs Olive oil

• 1 Large red onion, thinly sliced

• 3½ Tbs Pumpkin seeds

• 1¼ tsp Nigella seeds

• ½ tsp ground cinnamon

• 2 tsp Teeny Tiny Spice blend of choice (See suggestions below)

• 1 C Broth (vegetable or chicken)

• 1 tsp Salt

• Optional: 1 Tbs honey

Suggested Teeny Tiny Spice blends: Afghani Spice, British Curry, Vindaloo

Instructions:

1. Preheat oven to 425ªF.

2. Peel the skin of the squash, slice it lengthwise and de-seed. Cut the squash into 1¼” chunks.

3. Sauté the onion slices in the butter and oil on medium heat until soft, 8-10 minutes. Add in the squash chunks and cook for another 10 minutes.

4. Add in the pumpkin seeds, 1 tsp of the nigella seeds, the cinnamon, Teeny Tiny Spices, salt, and toss until well coated.

5. Spoon the squash mixture onto a baking sheet that is just big enough to fit all of the squash mixture in a single layer.

6. Pour the broth evenly over the squash. Roast for about 30 minutes or until squash is cooked through.

7. Remove from oven and let sit for 10 to 15 minutes before serving. Just before serving, sprinkle on the reserved ¼ tsp nigella seeds.

Chickpea Flour Pancakes with onion and Roasted Tomatoes

Chickpea Flour Pancakes with Onion and Roasted Tomatoes

Ingredients:

• 2 C Cherry tomatoes, cut in half

• 2 Large Onions, thinly sliced

• ½ C Olive oil

• 2 Tbs Fresh thyme leaves

• ½ tsp white balsamic vinegar

• 2 tsp Teeny Tiny Spice Company Za’atar

• 1 ¾ C Chickpea flour

• 2 C Water

• 2 Egg whites

• Salt and pepper to taste

Instructions:

1. Preheat the oven to 275°F

2. Toss the tomato halves in some olive oil, salt and pepper and lay on a baking sheet face up. Roast for 25 minutes.

3. While tomatoes are roasting, sauté the sliced onions, Za’atar and thyme leaves in 4 Tbs olive oil and add a good sprinkling of slat and pepper. Cook until the onions are soft and golden brown, about 25 minutes.

4. Remove from the heat and stir in the ½ tsp white balsamic vinegar.

5. Combine the chickpea flour, water, 1 1/2 Tbs olive oil and another sprinkling of salt and pepper and whisk until you have a smooth batter. Whisk the egg whites to soft peaks and fold them into the batter.

6. Heat the oven to 325°F. Place parchment paper on two baking sheets and brush each one with a light coating of olive oil.

7. Take a small frying pan (I used a small cast iron skillet) and heat it for a minute or two on high heat. Reduce the heat to medium high and then add just enough olive oil to thinly coat the bottom of the pan. Pour in enough batter to make a pancake. Cook for about two minutes until you see bubbles forming on the top, then gently ease a spatula under the pancake and flip. Cook for 1 more minute and place on the prepared baking sheet. Repeat until all of the pancakes are made.

8. Slide the baking sheets with the pancakes into the oven and bake for 5 minutes.  Remove from oven, spread the onions over each pancake and top generously with the tomatoes. Serve immediately.