Butterflied Leg of Lamb

Butterflied Leg of Lamb

Ingredients:

• 1 Leg of lamb

• ½ C Apple Cider Vinegar

• 3 Tbs Teeny Tiny Spice Company Za’atar

• A couple of pinches of salt and a few grinds of black pepper

Instructions:

1. Butterfly a leg of lamb

2. Place the lamb in a non-reactive pan and drizzle with apple cider vinegar, sprinkle on the Za’atar and add salt and pepper.

3. Allow to marinate at room temperature for 1 hour or overnight in the fridge.

4. Heat your grill to high heat.

5. Remove the lamb from the pan and sear each side on the grill over high heat for 5 minutes. Move lamb to a cooler section of the grill or turn the heat down (Grill temp 350°to 450°).

6. Cook until the internal temp of the lamb is 135°-140°F.

7. Remove from heat and allow it to rest, covered, for 10 minutes.

8. Slice and serve with another sprinkling of Za’atar.

Curried Slaw

Curried Slaw

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:

1. Combine the broccoli stems, julienned carrots, shredded cabbage, ginger and turmeric root in a large bowl.

2. 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.

3. Add the dressing to the slaw and combine well.

4. Adjust seasoning.

5. Garnish with chopped green onion.

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.

Coconut Cowboy Cookies

Coconut Cowboy Cookies

Ingredients:

• 1 C Sugar

• ½ C Brown Sugar

• 1 ½ C Cassava flour

• ½ tsp Xanthan gum

• 1 tsp Baking powder

• 1 tsp Baking soda

• 1 ½ tsp Teeny Tiny Spice Company Garam Masala

• ½ tsp salt

• 8 Oz Chocolate chips

• 1/4 C Raisins

• 1 ½ C Coconut chips

• 10 Tbs Butter, softened

• 2 Eggs

• 1 tsp Vanilla

Instructions:

1. Preheat the oven to 325°F.

2. Cream the butter and sugar together. Add the eggs and vanilla and mix well.

3. Combine the flour, xantan gum, baking powder, baking soda, Garam Masala and salt in a medium bowl.

4. Mix the butter mixture into the flour mixture and blend until smooth.

5. Add in the coconut chips, raisins and chocolate chips and mix well.

6. Drop Tbs sized balls of dough onto a parchment lined cookie sheet about an inch apart.  Push each one gently down to flatten.

7. Bake for about 12 minutes or until golden brown.

8. Cool on a cooling rack.

Gluten Free Biscuits and Gravy

Gluten Free Biscuits and Gravy

Ingredients:

    For the biscuits:

• 2 C Cassava flour

• 1 tsp Xanthan gum

• 1 tsp Salt

• 2 1/2 tsp Baking powder

• 6 Tbs Butter, chilled and chunked

• 3/4 C Milk 

    For the gravy:

• 1–1½ lbs Ground pork

• 2 tsp Teeny Tiny Spice Company® French Four Spice

• 1 tsp Salt

• ¼ C Cassava flour

• ¾ C Milk

• ¼ C Cream

• 1½ C Broth

• Dill and black pepper to garnish

Instructions:

1. Put the flour, xanthan gum, salt and baking powder in a food processor and whiz to mix.

2. Add the butter and whiz until the butter is combined with the dry ingredients.

3. Dump the biscuit mix into a bowl and stir in the milk.

4. When the milk and dry ingredients are combined, knead the dough 5-10 times in the bowl to bring it all together.

5. Turn the dough out onto a floured counter and pat/roll it out into a 1” thick disk.

6. Use a 1-2” round cutter to cut your biscuits. Reroll and cut any leftover bits.

7. Place the biscuits onto a baking sheet and chill in the fridge for 30 minutes.

8. Preheat the oven to 425˚F.

9. When the biscuits are chilled, place them in the oven and bake for 15 minutes until the tops are golden brown.

10. When you place the biscuits in the oven, start making the gravy.

11. In a pan over medium-high heat, cook the pork with the spice and salt until browning.

12. Remove the pork from the pan and set aside, leaving any fat in the pan.

13. Stir the flour into the pork fat to create a paste (a roux), and continue stirring until the roux becomes medium brown.  If there is not enough fat in the pan to create a paste, add a bit of butter.

14. Stir in the milk, cream and broth.

15. Continue stirring and scraping the bottom of the pan until the gravy thickens.

16. Stir in the pork and check your seasoning, adding spice or salt to your taste.

17. At this point the biscuits should be done.

18. Give each serving 2-3 biscuits. You can split the biscuits with a fork or leave whole.

19. Put your pork gravy over and under the biscuits on a plate.

20. Garnish with some chopped dill and a grind of black pepper.

21. Dig in, Y’all.

Green Pea Curry with Cilantro & Lime

Green Pea Curry with Cilantro & Lime

Ingredients:

• 10 Oz Fresh or frozen sweet peas

• 1 Can full fat coconut milk

• 1 C Vegetable or chicken broth

• 2 Tbs Olive oil

• 1 Tbs Juice of a fresh lime

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

• 1 Tbs Chopped fresh cilantro

• Salt and pepper to taste

Suggested blends: Tandoori Masala, British Curry, Vindaloo

Instructions:

1. Thaw frozen peas if using frozen.

2. Combine all ingredients except for the olive oil in a medium sized pot. With the burner on medium, heat through, stirring to mix in the coconut milk as the coconut cream melts.

3. Remove from heat and transfer to a blender. If you want to keep some of the peas whole, leave about ¼ of the mixture out. With the blender running, slowly pour in the 2 Tbs olive oil and blend the soup until smooth.

4. Add the mixture with the whole peas back in if you left some out.

5. Serve warm with extra chopped cilantro to garnish. 

Smoked Barbequed Spare Ribs

Smoked Barbequed Spare Ribs

Ingredients

• ·2 Pork spare rib racks

• 4-6 Tbs Teeny Tiny Spice® blend of your choice (Suggested blends below)

• 2 Tbs Brown sugar

• 4 Garlic Cloves, crushed

• 2 tsp  Salt

• Apple cider vinegar

Suggested blends: Xinjiang, Perfection Spice Rub, Ethiopian Berberé, Harissa, Oaxacan Adobo

Instructions

1. Combine the spice, sugar, garlic and salt.

2. Rub this mixture evenly over both sides of the sparerib racks.

3. Place in a non-reactive container, cover and refrigerate for at least two hours but overnight is better if you have the time.

4. Prepare your grill for indirect grilling. If you are using wood/charcoal, keep the fire to one end of the grill. If you are using gas, only turn on the elements at one end of the grill.

5. For the smoke, place wood chips into a tin foil pouch punched with holes or a metal box designed to hold smoke wood chips. Place this close enough to the heat to get the smoke going, but not so close that it is part of the fire. You may have to add additional chips during the cooking process.

6. Place the spareribs onto the cool side of the grill, close the lid, and cook at around 300˚-350˚F for two hours or until the meat is tender and the racks easily flex when lifted.

7. Sprinkle with a little apple cider vinegar and serve.

Beet and Leek Salad

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.

Citrus and Herb Seared Salmon

Citrus and Herb Seared Salmon

Ingredients:

• 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

Instructions:

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

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.

Grilled Filet Mignon

Grilled Filet Mignon

This is very basic instruction on how to grill beef medallions of filet mignon.  The meat is the star with spices and sides enhancing the dish. The cooking time here is for a medium rare medallion.

Ingredients:

• Medallions of filet mignon, about 1½” thick

• Butter

• Salt

• Teeny Tiny Spice® blend of your choice

Suggested Teeny Tiny Spice blends: Perfection Spice Rub, Montréal Seasoning, Ethiopian Berberé, Shepherd Herb Mix, WhoopAss

Instructions:

1. Allow your filet medallions to come to room temperature.

2. Heat a grill to high and place the medallions on the grill.

3. Sprinkle the top side of the filet with a pinch of salt and whatever spice you like.

4. Cook the meat for 4-5 minutes, then gently lift each filet with tongs and flip.

5. Sprinkle the cooked side of the meat with a pinch of salt and your spice of choice.

6. Allow the second side to cook for another 4-5 minutes.

7. Remove from the pan, rest the meat for 5 minutes and serve.

Lamb Siniyah

Lamb Siniyah

For the lamb:

• 4 Tbs Olive Oil

• 2 lb  Lamb stew meat

• 1½ C  Onion, diced

• 2 C  Celery, chopped

• 2 Tbs  Teeny Tiny Spice blend of your choice (See suggested blends below)

• 1 Tbs  Tomato paste

• 1 lb Tomato, chopped

• ½ C Pine nuts, toasted

• 2 C Parsley, chopped

• ¼ tsp Salt

• Black pepper

Suggested Teeny Tiny Spice blends: Za’atar, Ras el Hanout, Harissa, Ethiopian Berberé

For the tahini sauce:

• 6 oz Tahini

• 2 Tbs Lemon juice

• 1  Garlic clove, minced

• ¼ tsp salt

• 6 oz Water

Instructions:

1. In a casserole pan over medium heat, brown the lamb in 2 Tbs of olive oil.

2. Add the additional 2 Tbs of olive oil, onion and celery, and cook until the vegetables are soft.

3. Stir in the Teeny Tiny Spice blend, ¼ tsp salt, and a grind of black pepper.

4. Stir in the tomato paste.

5. Stir in ½ of the chopped tomatoes.

6. Bring to a boil, then lower the heat to a gentle simmer, cover and cook until the meat is tender, about an hour.

7. Uncover and allow the sauce to thicken up a bit.

8. Preheat the oven to 400˚ F.

9. While the stew is thickening up, make the tahini sauce by blending together the tahini, lemon juice, garlic, water and ¼ tsp of salt, adding additional water as needed to bring it to a heavy cream consistency.

10. Stir the remaining chopped tomato, pine nuts and parsley into the lamb mixture.

11. Pour the tahini mixture over the lamb, cover and bake for 20 minutes.

12. Uncover the pan and bake until the tahini crust is a golden brown, about 20 more minutes.

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.

Herbed Keto Bread

Herbed Keto Bread

Ingredients:

• 1 1/2C Almond Flour

• 4 Tbs Butter, softened

• 6 Eggs

• 3 tsp Baking powder

• 1 Tbs MCT Oil

• 1-2 tsp Teeny Tiny Spice of choice (See suggested blends below)

• A pinch of salt

Suggested Teeny Tiny Spice blends: Shepherd Herb Mix , Montréal Seasoning, French Four Spice, Za’atar

Instructions:

1. Preheat oven to 400ºF

2. Grease a 9”x 5” loaf pan with butter.

3. Lightly beat the eggs in the bowl of a stand mixer or with a hand mixer.

4. Combine all dry ingredients in a separate bowl.

5. Add the dry ingredients, the MCT oil and the softened butter to the eggs and blend until you have a smooth batter.

6. Pour batter into the prepared pan and bake for 25 minutes or until a clean toothpick inserted in the center comes out clean.

7. Remove from oven and cool on a cooling rack for about 10 minutes before de-panning.

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.  

Spiced Chewy Chocolate Cookies

Spiced Chewy Chocolate Cookies

Ingredients:

• 2 ¾ C Almond Flour

• 1 ¾ C Sugar

• ¼ C + 1 Tbs Confectioner’s sugar, sifted

• ½ C Dark cacao powder, sifted

• 1 tsp Clementine zest

• 1 ½ tsp Teeny Tiny Spice Company® Chinese Five Spice OR Chocolate Chili OR Garam Masala OR French Four Spice

• ¼ tsp Salt

• 1 tsp Vanilla extract

• 2 Egg whites

Instructions:

1. In the bowl of a stand mixer, combine all of the ingredients except for the vanilla and egg whites.

2. With the mixer running, add the egg whites and vanilla and mix until the dough comes together into a ball.

3. Remove the dough from the bowl and shape into a flat disk about 1 ¼” thick if you are going to use a cookie cutter or into a log if you are going to slice and bake. Either way, wrap the dough disk or log in plastic wrap and refrigerate for at least an hour.

4. Once the dough is chilled, preheat oven to 375°F.  If you are using a cookie cutter, roll out the dough between 2 pieces of parchment paper into about a 9” circle, cut each cookie with the cookie cutter and place onto a baking sheet lined with parchment. If you have a log, slice cookies to be about ¼” thick and place on cookie sheet.

5. Bake for 12 minutes, remove from oven and cool on a cooling rack. Once cool, dust with some sifted confectioner’s sugar.

Spiced Chocolate Pot de Crème

Spiced Chocolate Pot de Crème

Ingredients:

• 6 oz chocolate chips

• 2 large eggs

• ¾ C milk

• 3 Tbs strong coffee

• 1/4 tsp Teeny Tiny Spice Company Garam Masala

Add either:

• 1 Tbs vanilla

• 3 Tbs brandy

• 3 Tbs bourbon

Instructions:

1. Place eggs and chocolate chips in a blender.

2. Heat milk and coffee to scalding

3. Start puréeing chips and eggs. With blender going, slowly pour in hot milk and coffee.

4. Add vanilla or liquor and Garam Masala.

5. Pour into ramekins and chill in the refrigerator for an hour.

6. That’s it! Serve with sweetened whipped cream, shaved chocolate or topped with chocolate chips.

Mixed Greens with Persian Lemon Yogurt Dressing

Mixed Greens with Persian Lemon Yogurt Dressing

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:

1. In a bowl, assemble your salad.

2. Combine all dressing ingredients. Adjust the oil amount to desired consistency.

3. Drizzle dressing over salad and enjoy.

Braised Beef Shanks

Braised Beef Shanks

Ingredients:

• 2 Lb Beef shanks

• 1 ½ C Red wine

• 1 C Chicken broth

• Zest of an orange

• 6 Anchovies (or sardines)

• 2 Whole cloves

• 5 Peppercorns

• 1 tsp Teeny Tiny Spice Company French Four Spice

• 1 tsp Salt

• 1 Each of carrot, leek, celery stalk, onion, and tomato, all chopped (I used a Tbs of tomato paste instead because I can’t stand tomatoes out of season).

Instructions:

1. In a Dutch oven, brown both sides of shanks in butter or fat.

2. Deglaze pan with chicken broth and red wine.

3. Add in all remaining ingredients, bring to a simmer over medium heat and then turn to a low simmer.

4. Put a circle of parchment paper over stew and cover with a lid. Braise for 3-4 hours or until fork tender.

5. Add salt and pepper to taste.