Ingredients
2 tablespoons olive oilTip: To use cauliflower, cut 1 large head of cauliflower into bite-sized florets. Add florets to the sauce after simmering for 5 to 7 minutes and cook, partially covered, until fork-tender, about 10 minutes.
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3/4 cup whole milk Greek yogurt]]>
Prep time: 40 minutes, including chilling
Cook time: 15 minutes
¾ cup unsalted butter, room temperature
1 cup sugar, plus more for rolling cookies
1 egg, room temperature
¼ cup molasses
2¼ cups all-purpose flour
1 Tbsp. RawSpiceBar Lebküchen Blend
1 tsp. baking soda
¼ tsp. kosher salt
Prep time: 5 hours, including chilling
Cook time: 30 minutes
¾ cup honey
½ cup packed light brown sugar
1 egg
1 tbsp. orange zest
½ tsp. pure vanilla extract
2¼ cups all-purpose flour
¼ teaspoon baking soda
½ cup roughly chopped slivered almonds
2 Tbsp. RawSpiceBar Lebküchen Blend
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
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
1 tablespoon olive oil
1 medium yellow onion, diced
2 celery stalks, diced
4 carrots, peeled and cut into 1-inch pieces
1 teaspoon kosher salt
3 garlic cloves, minced
1½ tablespoons RawSpiceBar Berbere Blend
1 15.5-oz. can diced tomatoes
2 cups low-sodium vegetable broth
2 15.5-oz. cans chickpeas, drained and rinsed
Couscous, rice, or quinoa for serving
2 pounds bone-in, skin-on chicken thighs
1 teaspoon kosher salt, plus more for chicken
1 tablespoon olive oil
1 medium yellow onion, diced
4 carrots, peeled and chopped into 1-inch pieces
3 garlic cloves, minced
1 tablespoon minced ginger
1 tablespoon RawSpiceBar Berbere Blend
2 cups low-sodium chicken broth
1 tablespoon honey
Couscous, rice, or quinoa for serving
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
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
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
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 crushed tomatoes
1 medium carrot, halved
1 celery stalk, halved
½ cup pitted green olives with pimentos, drained
Fresh parsley, chopped for garnish
Cooked white rice for serving
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 teaspoons RawSpiceBar Herbs de Provence
¼ teaspoon Dijon mustard
Freshly ground black pepper, to taste
Kosher salt, to taste
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
Prep time: 30 minutes
Cook time: 20 minutes
Total time: 50 minutes, including pressing tofu
1 7.5-ounce block extra-firm tofu
2 tablespoons neutral oil
2 tablespoons RawSpiceBar Hawaiian Blend
1 lime, juiced
1 tablespoon honey
1 teaspoon kosher salt
1 red bell pepper, cut into ½-inch pieces
1 yellow bell pepper, cut into ½-inch pieces
1 large red onion, cut into ¼-inch chunks
Fresh cilantro, chopped
Prep Time: 5 minutes
Cook time: 20 minutes
1 cup short-grain white rice
1½ teaspoons kosher salt, divided
¼ cup low-sodium soy sauce
1 lime, juiced (about 2 tablespoons)
1 tablespoon RawSpiceBar Hawaiian Blend
1 tablespoon cornstarch
1 tablespoon honey
1 tablespoon neutral oil
1 medium yellow onion, diced
1 bell pepper, diced
1 pound ground pork (you can easily substitute ground chicken)
½ medium pineapple, cut into ¼-inch chunks (save the rind for serving)
2 scallions, minced
2 tablespoons sesame seeds
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Prep time: 5 minutes
Cook time: 15 minutes
Total time: 20 minutes
1 large cauliflower head, trimmed
1-2 tablespoons olive oil
1 tablespoon RawSpiceBar Sweet Carolina Dry Rub
1 teaspoon salt, to taste
1 lemon
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Prep time: 5 minutes
Cook time: 4 hours
3-4 pounds pork butt roast, fat trimmed
2 tablespoons RawSpiceBar Sweet Carolina Dry Rub, divided
1 tablespoon brown sugar
2 teaspoons kosher salt
1 medium yellow onion, sliced thinly
½ cup apple cider vinegar
2 tablespoons Worcestershire sauce
Hamburger buns
Toppings: slaw, pickle slices, lettuce
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Prep time: 30 minutes to 1 hour
Cook time: 30 minutes
4 Ribeye Steaks
4-6 Teaspoons RawSpiceBar Longhorn Dry Rub
Note on Pellet Grills: Some pellet grills are unable to get up to higher temperatures required for properly searing meat. If using a pellet grill you should consider searing in a pan over the stove and finishing the steaks on the grill.
]]>Prep time: 15 minutes
Cook time: N/A
Total time: 15 minutes
2 15-ounce cans black beans, drained and rinsed
1 lime, juiced, plus more for serving
2 tablespoons RawSpiceBar Adobo Blend
8 tostada shells
2 avocados
Salt and pepper to taste
½ cup cilantro, roughly chopped
Prep time: 5 minutes
Cook time: 40 minutes
Total time: 45 minutes
Enchilada Sauce
1 14.5-ounce can diced fire-roasted tomatoes
¼ cup low-sodium chicken broth or water
2 tablespoons olive oil
2 teaspoon apple cider vinegar
2 tablespoons RawSpiceBar Adobo Blend
1 teaspoon kosher salt
Enchiladas
1 tablespoon olive oil
1 medium yellow onion, diced
1 pound ground beef, chicken or turkey
1 tablespoon RawSpiceBar Adobo Blend
8 medium flour tortillas
1 cup crumbled cotija or shredded Mexican blend cheese
1 can black beans, drained and rinsed or refried beans
Chopped fresh cilantro for serving.
Serves: Many, depending on their appetite for tangy deliciousness
Prep time: 5 minutes
1/2 cup stone-ground mustard (plain, not flavored)
2 teaspoons honey
2 teaspoons RawSpiceBar Creole Blend
1 teaspoon Worcestershire sauce
1/2 teaspoon molasses
2 teaspoons hot sauce (or more, to taste)
Stir all ingredients together. Place in a glass jar with a lid and store in the refrigerator, where it will keep for at least a month. It will be gone long before that!
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Serves: 10-12
Prep time: 5 minutes
Cook time: 30 minutes
Total time: 35 minutes
1 tablespoon olive oil
4 links pre-cooked turkey sausage, cut into ½-inch pieces
1 small red bell pepper, diced
1 small jalapeño, deseeded and minced (omit for less spice)
1 small sweet onion, diced
8 ounces crimini or button mushrooms, sliced
2 tablespoons RawSpiceBar Back for Seconds Poultry Blend
8 eggs
½ cup milk or cream
½ teaspoon kosher salt, to taste
Black pepper, to taste
½ cup crumbled goat cheese
*If you don’t have an oven-safe skillet, you can transfer the entire egg and vegetable mixture to a 9x13-inch baking dish greased with nonstick cooking spray.
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Prep time: 5 minutes
Cook time: 1 hour
Total time: 1:05
3 medium globe eggplants, sliced into ¼-inch thick planks
1 tablespoon olive oil
12 ounces tempeh
1 small yellow onion, diced
2 garlic cloves, minced
1 tablespoon RawSpiceBar Greek Blend, divided
1 28-ounce can no-salt-added crushed tomatoes
¼ cup dry red wine
1 teaspoon salt, divided
¼ teaspoon ground pepper
1 16-ounce container whole milk ricotta cheese
1 egg
1 cup crumbled feta cheese, divided
Chopped fresh parsley for garnish
Prep time: 5 minutes
Cook time: 30 minutes
Total time: 35 minutes
2 tablespoons olive oil
1 small yellow onion, diced
2 small carrots, diced
1 lemon, zested and juiced, divided
2 garlic cloves, minced
1 tbsp RawSpiceBar Greek Blend
6 1/2 cups low-sodium chicken broth
2 boneless skinless chicken breasts
1 cup white rice
2 eggs
½ teaspoon kosher salt, to taste
Fresh dill for serving
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Serves: 4-6
Prep time: 5 minutes
Cook time: 25 minutes
Total time: 30 minutes
1½ cups long-grain white rice
3 cups water or vegetable broth
1 teaspoon kosher salt, divided
2 tablespoons RawSpiceBar Creole Blend, divided
1 tablespoon olive oil
½ large yellow onion, diced (about ¾ cup)
1 green bell pepper, seeded and diced
2 celery stalks, diced
2 garlic cloves, minced
2 15-ounce cans red kidney beans, drained and rinsed
2 scallions, minced for garnish
Serves: 4
Prep time: 5 minutes
Cook time: 30 minutes
Total time: 35 minutes
½ stick (4 tablespoons) unsalted butter
⅓ cup all-purpose flour
1 pound large shrimp, peeled and deveined
½ large yellow onion, diced (about ¾ cup)
1 green bell pepper, seeded and diced
2 celery stalks, diced
2 garlic cloves, minced
1 teaspoon kosher salt
1 tablespoon RawSpiceBar Creole Blend
1 15-ounce can diced tomatoes
1 cup low-sodium chicken broth
¼ cup chopped cilantro for garnish
Cooked rice for serving