Creamed Arugula

Creamed Arugula

(2 side servings)

Ingredients:

• 1 tsp Butter

• 2 Oz Onion, diced

• 4 Oz Arugula, coarsely chopped

• 2 Oz Cream cheese

• 2 Oz Heavy cream

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

• Salt to taste

Suggested blends: French Four Spice, Shepherd Herb Mix, Montréal Seasoning

Instructions:

1. Over medium heat, soften the onions in butter.

2. Add the arugula, cover and allow to steam for 2 minutes

3. Uncover, add the cream cheese, cream and spices and stir until the cream cheese and cream are incorporated into a smooth sauce.

4. Allow to cook down on low heat until the sauce has thickened enough where it is not watery.

5. Salt to taste and serve.

Cucumber Feta Salad

Cucumber Feta Salad

Ingredients:

• 2 Cucumbers, peeled and diced

• 1 Large block feta cheese, diced

• 1 Tbs Olive oil

• 1 Tbs Balsamic vinegar

• 1 Sm Onion, finely diced

• ⅓ C Mayonnaise (I use avocado based mayo)

• 1 Tbs Fresh chopped dill

• Juice of ½ a lime

• 2 tsp Teeny Tiny Spice Company Shepherd herb Mix

Instructions:

1. Combine all ingredients in a bowl.

2. Serve with extra fresh dill for garnish.

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.

Flounder with Nori and Pickle

Flounder with Nori and Pickle

Ingredients:

• 10 Oz Flounder filet, skin removed

• 2 Oz Mushrooms, sliced

• 2 Oz Cherry tomatoes, halved

• 2 Oz Radishes, quartered

• 2 Oz Broccoli flouretnes

• 2 Oz Onion, chopped

• 1 Tbs Butter

• 1 Sheet Nori torn into pieces

• 1 Tbs Capers or pickled garlic scapes

• 1 tsp Teeny Tiny Spice blend of choice

Suggested blends: Harissa, Ras el Hanout, Vadavan, Vindaloo

Instructions:

1. Put an oven rack in the middle of the oven and turn the broiler on high.

2. On a baking sheet, place the fish, mushrooms, tomatoes, radish and broccoli all in a single layer.

3. Sprinkle the fish with the spices and broil for 10 minutes or until the fish is browned. Check before the 10 minutes is up as broiler times can vary with different ovens.

4. In a small pan on the stove, melt the butter and cook the onions until translucent.

5. Remove butter and onions from the heat and stir in the nori and capers or pickled garlic scapes.

6. To serve, place fish and veggies on a plate and top with the nori & pickle mixture. Add salt to taste.

Chicken Egg Drop Soup

Chicken Egg Drop Soup

(Serves 2)

Ingredients:

• 4 Boneless, skinless chicken thighs cut into bite sized chunks

• 3 Oz (4 medium) Mushrooms, sliced

• ½ Medium red or green bell pepper, sliced into strips

• 2 Oz Bok choy, roughly chopped

• 2 Large eggs, whisked

• 2 C Chicken broth

• ½ tsp Salt (More to taste)

• 1 to 2 tsp Teeny Tiny Spice blend of choice

(Suggested blends: Chinese Five Spice, Penang Curry, Szechuan Spice, Xinjiang Spice)

Instructions:

1. Heat 2 pans over medium heat.

2. In one pan, place the chicken thighs, mushrooms, 2 Tbs of water and cover to steam.

3. Pour the chicken broth into the second pan and bring to a simmer.

4. After about 3 minutes, sprinkle the salt and spices on the chicken thighs and mushrooms, stir and add in the peppers and box choy. Cover loosely with a lid to keep the heat in and to allow most of the steam to escape.

5. At this point, trickle the beaten eggs into the simmering broth while whisking.

6. Pour the broth and egg into two soup bowls and top with the chicken and vegetables.

7. Adjust seasoning and salt to taste before serving.

Breakfast Lettuce Taco Bowl

Breakfast Lettuce Taco Bowl

(Serves 2)

Ingredients:

• 2 Oz Bacon

• 4 Oz Mushrooms, sliced

• 1 Small Onion, sliced

• 2 Eggs

• 4 Egg whites

• 4 Romaine lettuce leaves

• 2 Oz Cherry tomatoes, chopped

• 1 tsp Apple cider vinegar

• ¾ Oz Feta cheese

• 1 Tbs Teeny Tiny Spice blend of choice

Suggested blends: Oaxacan Adobo, Seaside Spice, Tolucan Chorizo

Instructions:

1. Cook the bacon over medium heat until crispy. Remove from heat and set aside.

2. Cook the mushrooms and onions in the bacon fat until crispy.

3. In a bowl, whisk the eggs and spices and pour mixture over the mushrooms and onions in the pan. Cover and allow to cook for 5 minutes.

4. While the egg mixture is cooking, combine the vinegar and chopped tomato in a small bowl.

5. Create a lettuce bed in 2 serving bowls with either whole or chopped leaves of romaine.

6. Remove the eggs and veg to a cutting board and slice into long strips.

7. Pile the lettuce bowls with egg strips, crumbled bacon, crumbled feta cheese and top with the chopped tomato salsa.

Egg Muffin Cups

Egg Muffin Cups

(Makes 10 Muffins)

Ingredients:

• 10 Slices Deli sliced ham

• 8 Eggs

• ¾ C Cottage cheese

• 1 ½ C Chopped vegetables (I used onions, mushrooms, broccoli)

• 2 tsp Teeny Tiny Spice blend of choice

Suggested blends: British Curry, Ethiopian Berberé, Harissa, Ras el Hanout

Instructions:

1. Preheat oven to 350°F and grease 10 muffin cups of a muffin tin.

2. Combine the eggs, cottage cheese and spices and blend until smooth.

3. Stir in the vegetables.

4. Place one piece of ham in each muffin cup, folding slightly to roughly fit the shape of the cup.

5. Use a measuring cup to ladle the egg and vegetable mixture into each ham-lined cup.

6. Bake at 350°F for 45 minutes.

7. Add salt to taste

Salmon en Papillote

Salmon en Papillote

(Serves 2)

Ingredients:

For the salmon

• 12 Oz Salmon filet, skin removed

• 2 Oz Asparagus, pencil thin and tough base removed

• 2 Oz Mushrooms, sliced

• 1 Small Onion, thinly sliced

• ½-1 tsp Teeny Tiny Spice blend of choice

Suggested blends: Hot Italian Spice, Seaside Spice, West African Curry

For the sauce

• ½ C 2% Fat cottage cheese

• 1 tsp Horseradish

• 1 tsp Apple cider vinegar

• 1 Tbs Fresh dill

• ½ tsp Teeny Tiny Spice blend (Use same one as used for the salmon)

• 1-2 Tbs Milk

Instructions:

For the Sauce

• Combine cottage cheese, horseradish, vinegar, dill and spices in a small food processor or with a stick blender. Add milk, ½ Tbs at a time to reach desired thickness.

For the Salmon

1. Preheat oven to 400°F.

2. On a baking sheet, lay out a piece of parchment paper that covers the tray. Cut a second piece of parchment the same size and set that one aside.

3. Lay the asparagus in the center of the parchment on the baking sheet. Place the salmon on top of the asparagus then top that with the onions and mushrooms. Sprinkle ½ to 1 tsp spices on top.

4. Lay the second piece of parchment over the top of the first piece, matching up the edges. Going around the edge, roll the two pieces of parchment together to create a sealed paper envelope containing the salmon and vegetables.

5. Place in the preheated oven and bake for 18 minutes. Vegetables will be tender and the fish still moist. For more crunchy vegetables, bake for 14 minutes.

6. Remove from the oven, tear open the top piece of parchment being careful of any escaping steam and top with the sauce to serve.

Chicken Cordon Bleu-ish

Chicken Cordon Bleu-ish

(1 Serving)

Ingredients:

• 1 Lg Chicken breast (About 11 oz)

• 2 Oz Mushrooms, thinly sliced

• 2 Tbs Onion, thinly sliced

• 1 Clove Garlic, thinly sliced

• ½ tsp Butter

• 2 Oz Broccolini or broccoli

• ½ C 2% Fat cottage cheese

• 1 Slice Deli ham cut into thin strips

• ½ tsp Teeny Tiny Spice Co. blend of choice (Suggested blends below)

• Salt to taste

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

Instructions:

1. Put the chicken breast in a pan with ½ inch of water over medium heat, cover and poach for 12 minutes.

2. While the chicken breast is cooking, melt the butter in a separate pan over medium heat. Add the mushroom, onion, garlic and a pinch of salt and cover to steam, for about 9 minutes.

3. After the chicken has been poaching for 9 minutes, add the broccolini on top of the chicken, re-cover and steam for the remaining 3 minutes.

4. At this time, uncover the mixed vegetables and allow the liquid in this pan to evaporate.

5. Remove the broccolini and chicken from the poach and place on a cutting board.

6. In a bowl, combine the cottage cheese, mixed veggies, ½ tsp Teeny Tiny Spice blend and spoon this mixture onto a plate. Top with the broccolini.

7. Slice the chicken breast and lay it across the broccolini. Sprinkle with sliced ham and add a pinch of spices and salt to taste.

Beef Egg White Taco

Beef Egg White Taco

(1 Serving)

Ingredients:

• 1 Tbs Fresh cilantro, chopped

• 2 Tbs Fresh tomato, chopped

• 1 Tbs Onion, chopped

• ¼ Avocado, sliced

• 6 Egg whites

• 6 Oz Steak (Ribeye, NY Strip, Flank)

• ½ tsp Teeny Tiny Spice Co. blend of choice (Suggestions below)

• Salt to taste

Teeny Tiny Spice suggested blends: Chocolate Chili, Oaxacan Adobo, Tolucan Chorizo, Yucatecan Recado Rojo)

Instructions:

1. Cook the steak to your liking and set aside.

2. Whisk the egg whites in a bowl.

3. Heat a heavy pan (such as a cast iron skillet) on medium heat and add about 1 tsp cooking fat (butter, lard, etc.) to the pan.

4. Add the egg whites to the pan, let them cook for about a minute then cover and turn off the heat.

5. While the egg whites are cooking, thinly slice the steak.

6. After about 2 minutes, lift the cover to see if the egg whites are cooked through. If not, cover and let cook for another minute.

7. Using a spatula, carefully transfer the egg white tortilla to a plate. Top the tortilla with sliced steak, veggies and spices and add salt to taste.

Bell Pepper Nachos

Bell Pepper Nachos

Ingredients:

• 6 Large Bell Peppers, mixed colors

• 1 Lb Ground beef (Black beans for a vegetarian option)

• 1 Jalapeno pepper, cut into thin rings

• 1 Finely chopped small red onion

• ½ - 1 C Shredded Monterey Jack cheese

• 2 Tbs Teeny Tiny Spice Co. blend of choice (Suggestions below)

• 1 tsp Salt

(Suggested Teeny Tiny Spice blends: British Curry, Perfection Spice Rub, Tolucan Chorizo, Vadavan)

Instructions:

1. Preheat oven to 375℉.

2. Add ground beef, spices and salt to a skillet and cook until browned.

3. While the beef is cooking, slice the bell peppers in half, core, scoop out the seeds and remove the white flesh. Cut each half in half again lengthwise and then again widthwise to create pieces large enough to hold scoops of the nacho mixture.

4. Line a baking sheet with parchment and lay each slice of pepper on the baking sheet in a single layer.

5. When the beef is browned, fill each slice of pepper with spoonfuls of beef. Top with the diced onion, jalapeño slices and cheese.

6. Bake until cheese is melted, about 10 minutes.

7. Top with more beef if desired upon serving.

Sardine Surprise Sauce

Sardine Surprise Sauce

Ingredients:

• 2 Tins (4¼ oz each) sardines in olive oil

• 1 Large egg

• 2 tsp Teeny Tiny Spice Co. spice blend of choice (Suggestions below)

• ½ tsp Salt

• 1 Tbs Vinegar

• 1 Clove garlic, peeled

Instructions:

1. Drain sardines, reserving the olive oil.

2. Add additional olive oil to the reserved olive oil to make 1 cup.

3. Whiz the egg in a food processor until foamy (5-10 seconds).

4. With the food processor running, drizzle the olive oil into the egg very slowly to create an emulsion. The end result will be like mayonnaise.

5. Add the sardines and garlic and blitz 5 times.

6. Add the spices, salt and vinegar and blitz 5 times.

7. Adjust seasoning, spices and vinegar to taste.

8. Serve as a condiment on meats, drizzle over thick slices of fresh tomato or use as a dip for fresh vegetables or bread. It would also be delicious drizzled over a homemade white pizza with feta cheese and tomatoes (our son’s suggestion).

9. (Suggested blends: French Four Spice, Seaside Spice, West African Curry, Vadavan).

Candied Walnuts

Candied Walnuts

Ingredients:

• 2 Tbs Salted butter

• 3 C Walnut halves

• ½ C Light brown sugar

• ½ tsp Cinnamon

• 1 tsp Salt

• ¼ C Water

• 1 tsp Vanilla

• 1 tsp Teeny Tiny Spice Co. Chocolate Chili

Instructions:

1. Preheat oven to 350ªF.

2. Line a baking sheet with parchment and set aside.

3. In a large skillet, melt butter over medium heat. Add walnuts and stir continuously for 3 minutes to lightly toast.

4. Add in sugar and stir for another 2 minutes.

5. Stir in the cinnamon, salt, Chocolate Chili and water.

6. Cook, stirring continuously until the water is evaporated, 1-2 minutes.

7. Add the vanilla and stir to coat.

8. Remove from heat and spread in a single layer on the baking sheet.

9. Bake 5-7 minutes.

10. Remove from heat and allow to cool completely before removing from baking sheet. Store in a glass mason jar to maintain freshness.

Wild Daylilly and Egg Soup

Wild Daylilly and Egg Soup

(Per Serving)

Ingredients:

• 1 C Broth

• 1-2 Eggs

• 4-6 Wild daylily flowers

• ¼ tsp Teeny Tiny Spice Company spice blend of choice (Suggestions below)

• Salt and pepper to taste

(Suggested blends: Szechuan Spice, Chinese Five Spice, Xinjiang Spice)

Instructions:

1. Remove 3 petals from one side of each flower and arrange each of these petals in a soup bowl.

2. Heat broth and add spices, a pinch of salt and a dash of pepper.

3. Fry your eggs, adding a pinch of spice, salt and pepper.

4. Pour the broth in a bowl, place the eggs in the center and top with remaining petals.

5. Adjust seasoning to taste.

Dandelion Syrup

Dandelion Syrup

Ingredients:

• 2 Oz Dandelion flowers

• 1 ½C Sugar

• Juice of ½ Lemon

• ¼ - ½ tsp French Four Spice or Garam Masala

Instructions:

1. Wash dandelions to remove dirt/debris.

2. Pick dandelion petals off stems making sure to remove any green leaves.

3. Put petals in a large pot & cover completely with water. Turn heat to low and leave uncovered for 5 hours.

4. Remove pot from heat, cover and let steep for 24 hours.

5. Drain through a sieve or strainer into a saucepan.

6. Stir in sugar, lemon juice and spices. Bring to a boil.

7. Simmer uncovered until a syrup forms. It will still be on the runny/thin side.

8. Remove from heat and let cool.

9. Pour into a jar or bottle and store in the fridge.

Uses:

• Pour over pancakes/waffles

• Add to your coffee

• Use in cocktails

Homemade Cream Cheese

Homemade Cream Cheese

Ingredients:

• 4 C Whole milk

• 3-4 Tb Lemon or lime juice

• Teeny Tiny Spice blend of choice to taste (Suggestions below)

• Salt to taste

(Suggested Teeny Tiny Spice blends: Shepherd Herb Mix, WhoopAss, Harissa, British Curry

Instructions:

1. Pour the milk into a pot and heat over medium heat until it just starts to bubble, stirring occasionally.

2. Remove from heat and stir in lemon or lime juice, one tablespoon at a time to coagulate the curds.

3. Allow it to sit for 15-30 minutes.

4. Pour into a sieve/colander lined with cheese cloth or a tea towel and allow to drain for several hours until the curds are fairly dry.

5. Process in a food processor until smooth. Add a bit of milk or cream as needed if too dry.

6. Season with Teeny Tiny Spices and salt to taste.

Raw Sweet Potato Salad

Raw Sweet Potato Salad

Ingredients:

• 2 Small to medium sweet potatoes

• 2 Tb Raw honey

• 2 Tb Fish sauce

• Zest of 1 lime + 1½ Tb fresh lime juice

• ½ tsp Teeny Tiny Spice Co. Penang curry

• ½ tsp Salt

• 20 Small mint leaves, chopped

• ¼ C Chopped roasted hazelnuts

• A few Whole fresh mint leaves for garnish

Instructions:

1. Peel and scrub the sweet potatoes to smooth out any imperfections.

2. Fill a bowl with cold water.

3. Over the bowl of water, using a mandolin, slice the sweet potatoes into paper thin rounds and drop into the bowl of water.

4. Stir the sweet potatoes in the water to remove any excess starch and then let them soak for 30 minutes.

5. In a large bowl, whisk together the honey, fish sauce, lime zest, lime juice, salt and Penang Curry.

6. Whisk in the chopped mint leaves.

7. Drain the sweet potatoes and pat them dry.

8. Add the sweet potatoes to the dressing and coat well.

9. Let stand for 5 minutes.

10. To serve, arrange the sweet potatoes on serving plates, top with chopped nuts and garnish with fresh mint leaves.

11. Serve at room temperature or chilled.

Lamb & Barley Soup

Lamb & Barley Soup

Ingredients:

• 3 Tb Butter

• 3# Lamb, ¼” cubes

• 1# Onions, roughly chopped

• 2 Leeks, cut into ¼” rounds

• 1# Small potatoes, quartered

• 1# Turnips, cut into ½” cubes

• 2 Tb Teeny Tiny Spice blend of choice (Suggestions below)

• 8 C Water

• 2 C Barley

(Suggested blends: Shepherd Herb Mix, Tolucan Chorizo, Afghani Spice, Montréal Seasoning)

Instructions:

1. In a heavy pot over medium heat, melt the butter.

2. Add the onions to the pan and sweat for 5 minutes.

3. Add lamb, spices and water, bring to a gentle simmer and cook for one hour.

4. Stir in the potatoes, leeks, turnips and barley and cook at a gentle simmer until all components are tender, about 30 minutes.

5. Season with additional spice/salt to taste.

6. Serve hot.

Garlicky Chili

Garlicky chili

Ingredients:

• 2 Tb Butter or cooking fat

• 2 Lb Ground meat

• 1 Bulb Garlic, chopped

• 2 Large Onions, chopped

• 8 Oz Mushrooms, chopped

• 1 C Strong coffee

• 2 C Pepper Sauce or crushed tomatoes

• 2 Tb Teeny Tiny Spice Co. Chocolate Chili

• S&P to taste

Instructions:

1. Sauté onions in cooking fat until browned.

2. Add chopped garlic and cook another 3-5 minutes, stirring frequently so as not to burn the garlic.

3. Add chopped mushrooms and cook 3-5 minutes, stirring as they cook.

4. Add in ground meat, pepper sauce or crushed tomatoes, Chocolate Chili and coffee. Stir until well combined and gently simmer, partially covered, for an hour. Stir occasionally.

5. Add salt and pepper to taste and serve.

Lamb & Lentil Stew

Lamb & Lentil Stew

Ingredients:

• 3 Tb Butter

• 2½ Lb Lamb cut into ¾ inch cubes

• 2 Lg Onions, chopped

• 3 Carrots, diced

• 6 Cloves garlic, smashed

• 1 Bunch collard greens, stems removed and cut into wide ribbons

• 2 Quarts Water

• 2 C Black lentils

• 2 Tb Teeny Tiny Spice blend of choice (Suggestions below)

• Salt to taste

(Suggested blends: Ras el Hanout, Ethiopian Berberé, Harissa, French Four Spice)

Instructions:

1. In a heavy pot over medium heat, melt the butter.

2. Brown the lamb chunks.

3. Add onions and garlic and cook for 2 to 3 minutes, stirring as they cook.

4. Stir in the collard greens, carrots, spices and water, bring to a simmer and gently cook until meat is tender, about 2 hours.

5. Stir in the lentils and cook until soft.

6. Adjust seasoning, add salt to taste and serve.