Mint Berberé Salad

Mint Berberé Salad

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

• 3 tsp Teeny Tiny Spice Company Ethopian Berberé

• 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.

Za’atar Roasted Beet Couscous Salad

Za’atar Roasted Beet Couscous Salad

A nice summer salad, the combination of flavors, textures and colors in this dish will make it one of your favorites. Use different colored beets and change up the vegetables according to what you have on hand.

Preparing the beets:

• 2-3 Medium Beets, washed & dried

• 1 Tbs Olive oil

• 1 Tbs Teeny Tiny Spice Company Za’atar

 
1. Preheat oven to 400℉.
2. Place beets in a foil pouch, drizzle with olive oil and sprinkle with Za’atar.
3. Seal pouch and roast in oven for 50 minutes.
4. Remove from oven and allow to cool.
5. Finely dice the beets after removing and discarding the outer skin (or just leave skin as is).
 
Preparing the couscous:

• 1 Tbs Olive oil

• 1 C Israeli couscous

• 2 Tbs Teeny Tiny Spice Company Za’atar

• 1 1/4 C Water

 
1. Heat oil in a saucepan over medium heat.
2. Add the couscous and Za’atar and allow them to toast in the pan for 5 minutes, stirring occasionally.
3. Add the water, bring to a boil, cover and reduce heat to a simmer for 10 minutes.
4. Remove pan from heat and let it stand, covered, for 5 minutes.
5. Turn couscous out into a bowl and fluff with a fork.
6. Allow to cool before assembling the salad.
 
Putting it all together:

• 2 ribs Celery, finely chopped

• 1/2 C Cucumber, peeled, seeded and chopped

• 1/4 C Red onion, finely chopped

• Juice of 1/2 lemon

• 1 Tbs Olive oil

• Salt to taste

• Toss together the beets, couscous, celery, cucumber, onion, lemon juice and olive oil.

• Season with additional salt if desired.

Creamy Za’atar Chicken Salad

Creamy Za’atar Chicken Salad

Ingredients:

• 4 Small Chicken breasts

• 2/3 C Full fat coconut milk

• 2 Tbsp Teeny Tiny Spice Co. Za’atar

• 1 Large Bunch of kale

• 2 Carrots, shredded

• 1/2 Cucumber, 1/2 in dice

• 1/2 C Cherry tomatoes, halved

• 1 Tbs Sesame seeds

• 2 Tbs Raisins

• 1 Tbs Olive oil

• 2 tsp Lemon juice

• Salt and pepper to taste

Instructions:

1. In a medium bowl, mix coconut milk with 2 Tbsp of Za’atar.  Place chicken breasts in the bowl, cover and marinate overnight in refrigerator.

2. When ready to cook, remove from refrigerator and transfer the chicken to a baking dish.

3. Bake chicken at 350℉ until done, flipping halfway through, about 10 minutes on each side.

4. Pan finish the chicken, frying in a small amount of oil to give a light crust.

5. Massage the chopped kale with oil and lemon juice to bruise. Combine kale and chopped vegetables to make the salad. I usually do this about 30 minutes ahead of time to let the kale soften. 

6. Slice finished chicken and top salad. Sprinkle with S&P, raisins, sesame seeds, and a final pinch of Za’atar.

Purple Grape and Chicken Salad Sandwich

Purple Grape and Chicken Salad Sandwich

Ingredients:

• 1 Lb Skinless, boneless, chicken breast (cut into ½ inch cubes)

• 8, ½ in slices sourdough bread

• ½ C Mayo

• 1/3 C Purple grapes

• 1 Tbsp Olive oil

• 2 Tbs

Instructions:

1. Take the chicken and coat it with the Shepherd Herb Mix.

2. Heat the oil in a pan over medium heat.

3. Place the chicken breasts in the pan and cook each side for 5 minutes. Cover and cook for another 5 minutes.

4. While the chicken is cooking, cut the grapes in half.

5. Put the grapes and mayo in a bowl.

6. When the chicken is done cooking, put it in the fridge for 20-30 minutes.

7. Remove chicken from the fridge and cut the breasts into ½ inch cubes.

8. Place the chicken into a bowl with the mayo and grapes and mix it all together.

9. Serve on sourdough (or bread of choice).

Creamy Lemon Quinoa

Creamy Lemon Quinoa

Serves 2

Ingredients:

• 3/4 C Chicken or vegetable broth

• 1/2 C Quinoa

• 3 Tbs Coconut cream

• 1 tsp Teeny Tiny Spice Persian Adwiya

• Lemon zest

• 1 Tbs Almonds

• Pinch of Salt
  

Instructions:

1. Rinse quinoa and place in a small pot with broth.

2. Bring to a boil, cover, and turn to a low simmer. Cook for 15 minutes until all liquid has been absorbed and quinoa is fluffy.

3. Add 3 Tbs of coconut cream (the thick layer from the top of canned coconut milk), a pinch of salt, 1 teaspoon of our Persian Adwiya, a tablespoon of sliced nuts and stir.

4. Serve topped with some lemon zest and a tiny sprinkle of Adwiya for color. 

Summer Veggie Quinoa Salad

Summer Veggie Quinoa Salad

Ingredients:

• 2 Zucchini

• 2 Yellow summer squash

• 2 Handfuls cherry tomato

• 1/2-1 C Cooked sweet corn

• 2/3-1 C Dry quinoa

• Cooking oil of choice

• Teeny Tiny Spice blend of choice (Suggestions below)

• Salt to taste

• Lemon juice

Suggested Teeny Tiny Spice blends: Za’atar, Ethiopian Berberé, Hot Italian Spice

 Instructions:

1. Start by cleaning the veggies and chopping the squash and zucchini into bite sized pieces.

2. Add zucchini and squash into a hot skillet with oil. Sprinkle with salt and begin to cook, sprinkling with spice of choice, starting with 1 tsp and adding as needed.

3. Add quinoa plus double the amount of water (1 Cup quinoa = 2 Cups water) into a small pan and bring to a boil. Reduce to a simmer when boiling and cover, simmering until water is gone. Fluff with a fork.

4. Prepare corn according to instructions(frozen, canned, or fresh) drain, and set aside.

5. Add quinoa and cooked veggies to a large bowl. Toss with a drizzle of oil, a squeeze of lemon juice, and then taste. Add salt or additional ingredients as desired.

6. Refrigerate and serve cold.

Mayo Free Summer Slaw

Mayo Free Summer Slaw

Ingredients:

• 12-16 oz Cole slaw mix, kale slaw mix, or greens of choice

• 2-3 Carrots, Shredded

• 1/3 Cup Cashews

• 1/4 Cup Water

• 1 Tbs Vinegar

• 1 Tbs Honey

• 1 tsp Teeny Tiny Spice Persian Adwiya or blend of choice

• 1/2 tsp salt

• Optional: dried fruit, chopped cashews for topping

 Instructions:

1. Soak cashews in water for one hour.

2. Drain cashews then place in a blender with 1/4 Cup water, 1 Tbs vinegar, and 1 Tbs honey. Blend well to form a sauce.

3. Massage into the kale or slaw mix.

4. Sprinkle with salt and Persian Adwiya.

5. Top with additional veggies or nuts and serve. 

Sweet Corn Potato Salad with Spice

Sweet Corn Potato Salad with Spice

Ingredients:

• 5-6 White potatoes, chopped into 1/2 inch pieces

• 2 C Sweet corn, off the cob, cooked

• 3 Scallions, finely chopped

• 1/3 C Diced pickles + 2 Tbs pickle juice

• 1-2 Tbs Teeny Tiny Spice Company Seaside Spice

• 1/4 C Mayo

• 1-2 Tbs Mustard

• 1-2 tsp Salt

• Pepper to taste

 Instructions:

1. Chop and boil potatoes until tender. Drain and let cool.

2. Chop scallions, then add to a large bowl with corn, cooled potatoes, and diced pickles.

3. Mix well, slightly mashing potato with a fork.

4. Add pickle juice and stir well. Add salt and a crack of pepper, and stir. 

5. Add in mayo and mustard, stirring well to combine, then finally add spice to taste, starting with 1 Tbs. 

6. Refrigerate until cool before serving. 

Cajun Chicken Caesar Pasta Salad

Cajun Chicken Caesar Pasta Salad

Serves 2

Ingredients:

• 1/2 lb Chicken cutlets, breast, or thighs, sliced into strips

• 1 Tbs Teeny Tiny Spice Company Cajun Spice

• 1 1/2 servings of pasta (Gluten free or regular. Prepare according to the box's serving size).

• 3-4 C Greens of choice (kale and arugula worked great!)

• 1/4 C Caesar Dressing

• Salt to taste

 Instructions:

1. Cover the sliced chicken in Cajun Spice and a pinch of salt, then grill or fry in a skillet until cooked through and beginning to brown. 

2. Boil water in a small pot and prepare the pasta to al dente (firm to the bite) or softened to your liking. When the pasta is done cooking, strain and place in cold water to cool. Drain from cold water when pasta is no longer warm. 

3. Add greens and pasta to a large bowl, toss with dressing and distribute into serving bowls.

4. Top with Cajun spiced chicken, add any additional ingredients such as tomatoes or onion, and serve. 

Shredded Beef Fresca Salad

 Shredded Beef Fresca Salad

Ingredients:

For the meat:

• 1/2 Lb Pulled beef or pork

• 2 tsp Teeny Tiny Spice Oaxacan Adobo

• 2 tsp Ghee or cooking fat

For the salad: 

• 6 C Romaine lettuce

• 2 Radishes, thinly sliced

• 3 Green onions, chopped

• 1 Diced Roma tomato

• 1 Sliced avocado

• 1/4 of a cucumber, diced

• 2 Tbs Sunflower seeds or pumpkin seeds

• 1/4 C or large handful of cilantro

For the dressing:

• 2 Tbs Olive oil

• 1 Tbs Rice vinegar

• 4 Tbs Orange juice

• Drizzle of honey to desired sweetness

 Instructions:

1. Start by preparing all of the diced veggies for the salad and add to a large bowl. Combine everything except the avocado and seeds. 

2. Combine all ingredients for dressing in a jar with a lid and shake well to mix, then set aside.

3. Add ghee or cooking fat to your pan over medium heat and once hot, add 1/2 lb of the cooked shredded beef. Sprinkle with spice and a pinch of salt, then cook till hot. 

4. While beef is cooking, pour dressing over salad, and combine to coat everything with the dressing. Scoop into 2 serving bowls, top with avocado and seeds, then finish with the cooked shredded beef on top. 

5. Enjoy! 

Apple, Beet and Carrot Salad

Apple, Beet and Carrot Salad

Ingredients:

Serves 2

• 2 Large carrots

• 1 Medium/large beet

• 1/2 Green apple

• 2 Tbs Apple cider vinegar

• 1 Tbs Olive oil

• 1 Tbs Honey

• 1/2 tsp Teeny Tiny Spice Company Persian Adwiya

• Chopped Pecans to top

 Instructions:

1. With a vegetable peeler, slicer, or spiralizer, cut carrots, beets, and apples into shreds. Alternatively, you can chop them for a cubed version of this salad.

2. Place in a large bowl and set aside.

3. In a small container, mix the rest of the ingredients (minus pecans) and stir/blend well. 

4. Toss the dressing over the fruit and veggie mix and coat evenly. 

5. Sprinkle with chopped pecans before serving.