Ropa Vieja Serves: 6 Prep time: 5 minutes Cook time: 2 hours 2 tablespoons olive oil 2 pounds beef flank steak or brisket, cut crosswise into 3- to 4-inch pieces 1 small yellow onion, sliced thinly 1 yellow bell pepper, sliced thinly 1 red bell pepper, sliced thinly 2 garlic cloves, minced 1½ tablespoons RawSpiceBar Sazón Blend 1 tablespoon tomato paste 1 teaspoon kosher salt, plus more for beef ½ teaspoon freshly ground black pepper, plus more for beef 1 cup low-sodium beef broth 1 15-ounce can crush...

The Blond Cook's Carolina Slaw The RawSpiceBar Flavors of Summer continue with Carolina Slaw, with a recipe courtesy of Amy Brinkley at theblondcook.com. To make this southern summer classic we’ll core and slice green cabbage and julienne carrots before tossing them with a liberal amount of creamy, tangy dressing made of white vinegar, mayo, sugar, sea salt, fresh cracked black pepper, celery seed, and lemon juice. This lively crowd pleaser works well as a side for any summer dish, but will send our Sweet Carolina Pulled P...

Herbs de Provence Peach and Mozzarella Salad Serves: 4 Prep time: 15 minutes Cook time: 15 minutes Salad 1 pound ripe tomatoes (a mixture of sizes and colors is best) 1 teaspoon kosher salt, divided ½ loaf French bread, cut into ½-inch cubes (about 2 cups) 2 tablespoons olive oil 1 tablespoon RawSpiceBar Herbs de Provence 2 large peaches, sliced thinly 1 medium English cucumber, cut bite-sized pieces 1 cup bite-size mozzarella balls, halved ¼ cup basil leaves, chopped Dressing ¼ cup olive oil 2 tablespoons red wine vinegar 2 teaspo...

Sazón Rice Bowls Serves 4 Prep time: 5 minutes Cook time: 25 minutes 2 cups uncooked short-grain white rice 5 tsp RawSpiceBar Sazón Blend, divided 2 limes, divided 2 15-ounce cans red beans, drained and rinsed 1 15-ounce can diced tomatoes 2 sweet ripe plantains, sliced into 1-inch pieces on the diagonal 2 tablespoons coconut or neutral oil 1½ teaspoons kosher salt, divided 1 medium avocado, diced ½ small red onion, diced ½ green bell pepper, diced ½ cup cilantro, chopped ¼ cup crumbled queso fresco Preh...

Provençal Chicken with Summer Vegetables Serves: 4 Prep time: 10 minutes Cook time: 35 minutes 4 medium shallots or spring onions 2 summer squash, cut into 1½-inch pieces 2 zucchinis, cut into 1½-inch pieces 8 garlic cloves, peeled 1 lemon, sliced into 6 wedges 4 fresh thyme sprigs ¼ cup pitted mixed olives ¼ cup low-sodium chicken stock 1½ tablespoons RawSpiceBar Herbs de Provence, divided 1 teaspoon kosher salt, divided ½ teaspoon freshly ground black pepper 4 skin-on, bone-in chicken thighs 1 tablespoon olive oil Preheat the...

Beef/Turkey Chili Serves: 4 Prep time: 5 minutes Cook time: 40 minutes to 2 hours 1 Tbsp. olive oil 1 medium onion, chopped 1 bell pepper, diced 2 garlic cloves, minced 1½ Tbsp. RawSpiceBar Chili Starter Blend ½-2 tsp. cayenne pepper, to taste (optional) 1 tsp. kosher salt 1 lb. ground beef or turkey 1 28-ounce can crushed tomatoes 2 cups low-sodium beef or chicken broth 1 15-ounce can kidney or black beans, drained and rinsed (optional) Toppings avocado, sour cream, grated cheddar, scallions, lettuce Hea...

Lebküchen Pork Tenderloin Serves: 4 Prep time: 10 minutes Cook time: 40 minutes 3 medium sweet potatoes, cut into ½-inch half moons 1 large red onion, sliced into ½-inch wedges 1 1-1½ pound pork tenderloin, trimmed 3 tbsp. olive oil, divided 2 Tbsp. RawSpiceBar Lebküchen Blend, divided 2 tsp. kosher salt, divided Fresh rosemary, for garnish Preheat the oven to 425°F. In a mixing bowl, toss together the sweet potatoes, onion, 2 tablespoons oil, 1 tablespoon Lebküchen Blend, and 1 teaspoon salt. Transfer to an oven-...

Pasta Bolognese Ingredients 2 tablespoons olive oil 1 medium yellow onion, diced 2 celery stalks, diced 1 medium carrot, diced 3 garlic cloves, minced 1 tablespoon bolognese seasoning 1 teaspoon kosher salt 1 pound ground beef or plant-based ground beef (such as Impossible Burger or Beyond Burger) ½ cup dry red wine, beef broth, or vegetable broth 1 28-oz. can crushed tomatoes Cooked spaghetti for serving Grated Parmesan cheese for serving Fresh basil for serving Directions Heat the oil in a large pot over...

Vegetarian Chili Serves: 4 Prep time: 5 minutes Cook time: 45 minutes 1 Tbsp. olive oil 1 medium onion, chopped 1 bell pepper, diced 2 medium carrots, diced 2 garlic cloves, minced 1½ Tbsp. RawSpiceBar Chili Starter Blend ½-2 tsp. cayenne pepper, to taste (optional) 1 tsp kosher salt 1 28-ounce can crushed tomatoes 2 15-ounce cans kidney or black beans, drained and rinsed (optional) 2 cups low-sodium vegetable broth Toppings avocado, sour cream, grated cheddar, scallions, lettuce Heat the olive oil in a ...

Lebküchen Spiced Hot Cocoa Serves: 2 Prep time: 0 minutes Cook time: 10 minutes 2 cups milk ¼ cup unsweetened cocoa powder ¼ cup granulated sugar 2 tbsp. RawSpiceBar Lebküchen Blend ½ tsp. vanilla extract Pinch kosher salt Optional toppings: whipped cream, marshmallows, cinnamon sticks Combine all ingredients except the toppings in a medium saucepan over medium heat. Bring to a gentle simmer, whisking constantly. Remove from heat, divide between mugs, and serve with optional toppings.

Sausage, Apple & Cranberry Stuffing This simple stuffing recipe is packed with Italian sausage, chopped apples, our herbed, salt-free Back for Seconds Poultry Blend and dried cranberries. Ingredients14 oz (12 cups) white bread, cubed1 pound Italian sausage1/4 cup butter3 large leeks, chopped1 pound tart green apples, peeled, chopped2 cups celery, chopped2 tbsp RawSpiceBar Back for Seconds Poultry Blend1 cup dried cranberries1 tbsp fresh rosemary, chopped2/3 cup fresh parsley, chopped3 eggs, beaten1 1/2 cups chicken broth, low-s...

Easy Veg Quesadillas: Black Bean & Sweet Potato - RawSpiceBar Ingredients 2 cups salsa2 ripe avocado 1 lime, juice 2 sweet potatoes3 tablespoons vegetable oil2 tablespoon taco seasoningKosher salt, to taste8 tortillas5 cups freshly grated cheddar or Monterey Jack cheese2 cup cooked black beans (from two 15-ounce can), rinsed and drained Directions1. Combine salsa, avocado and lime in a food processor or blender. 2. Nuke sweet potatoes in microwave, 5 minutes each. Peel and cube.3. In a large skillet, add oil over medium heat. Add sweet potatoes, bean...

Japanese Tofu & Farro Stir Fry Ingredients 1 1/2 cups uncooked farro or brown rice2 tablespoons vegetable oil14 ounces extra firm tofu1 bunch broccolini or other veggie (asparagus, broccoli, green beans)4 scallions, diced3 cloves garlic, minced2 inches fresh ginger, minced2 tablespoons honey (more to taste)2 tablespoons shichimi togarashi6 tablespoons low sodium soy sauce1/4 cup water8 tablespoons rice wine vinegar4 tablespoons vegetable oil Directions Add soy sauce, honey, water, rice wine vinegar and oil in a food pro...

One Sheet Moroccan Chickpeas & Pumpkin Ingredients 2 16 oz cans chickpeas2 tablespoons RawSpicebar's Ras el Hanout2 tablespoons vegetable oil1 large sugar pumpkinKosher salt, to tasteAvocado, yogurt, lemon juice, to serve, optional  Directions Preheat the oven to 400 degrees. In a small bowl, combine spices, salt and oil. Using a sharp knife, cut pumpkin in half lengthwise (removing the top and bottom is optional). Then use a sharp spoon or ice cream scoop to scrape out all of the seeds and strings. Brush the pumpkin fl...

Easy Eggplant Parmesan Ingredients 2 eggplants3 egg whites1 cup fine dry breadcrumbs1/2 cup grated Parmesan cheese 1 tbsp RawSpiceBar's Italian Seasoning Kosher salt, to taste 1 bunch fresh basil 2 1/2 cups tomato sauce 3/4 cup grated mozzarella cheese Directions Preheat oven to 400°F. Cut eggplants and salt generously to sweat, 20 minutes. Combine breadcrumbs, Parmesan, Italian seasoning and salt. Dip eggplant slices into egg white mix, then coat with breadcrumb mix. Add eggplant slices to lined baking sh...

BBQ Jackfruit Sandwiches Ingredients2 20-ounce cans green jackfruit in water 2 tbsp brown sugar 2 tbsp RawSpiceBar's Memphis rib rub 1/2 tsp Kosher salt, to taste3/4 cup BBQ sauce Buns, avocado, coleslaw, to serve, optional 2 tbsp vegetable oilDirections Rinse, drain, and dry jackfruit. Chop off the center "core" portion of the fruit and discard. Place in a large bowl and set aside. Combine Memphis BBQ spices and toss to coat. Heat a large skillet over medium heat with oil. Once hot, add jackfruit and s...