These cool and refreshing no bake bars are perfect for hot summer days. With a creamy mint filling and chocolate chip topping, they are a delicious treat for any occasion.

Ingredients.

Key Wat (Ethiopian Spicy Stewed Beef) is an Ethiopian style stew that is typically prepared with freshly ground spices plus chicken, beef, lamb or a variety of vegetables. The cornerstone of this dish is a spice blend called berbere spice, a deeply flavorful, spicy blend of cumin, cardamom, coriander, and fenugreek, garlic, cloves, turmeric, ginger, black pepper, paprika, cinnamon, and dried red chiles. These spices are all toasted and freshly ground and is similar to how garam masala is used in India.

Key Wat (Ethiopian Spicy Stewed Beef) can easily be made in a slow cooker or on the stove top with a heavy bottom pan or dutch oven. Key Wat (Ethiopian Spicy Stewed Beef) is traditionally served family style over a spongy flatbread called injera, now famous globally but brown rice or quinoa are also great substitutes. Enjoy!

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

1. 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.

Shawarma is our favorite staple street food of the Middle East. We're pairing shawarma spices with chicken thighs, for an easy cook version with tons of flavor. 

Ingredients

2 lb boneless skinless chicken thighs, cubed
3 tbsp extra virgin olive oil
Juice of 1 lemon
2 cups romaine, chopped
1 tomato, cubed
1 cucumber, sliced
1/2 red onion, sliced thin
4-8 fresh pitas

Shawarma Sauce
3/4 cups greek yogurt
4 cloves garlic crushed
2 tbsp tahini
Juice of one lemon
Salt and freshly ground pepper to taste

Directions

1. Combine shawarma spices, olive oil and lemon juice in a bowl with chicken thighs. Season with salt and pepper and marinate in fridge for at least 2 hours or overnight.
2. While chicken is marinating, make sauce by combining yogurt, garlic, tahini, and lemon juice. Taste and season with salt and pepper. Cover and refrigerate until ready to use.
3. Heat a cast iron over medium-high and cook the chicken, 3-4 minutes per side until cooked through.
4. Slice the chicken into bite sized pieces and serve with sauce, pita, lettuce, tomatoes, cucumbers and onions.

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 teaspoons RawSpiceBar Herbs de Provence

¼ teaspoon Dijon mustard

Freshly ground black pepper, to taste

Kosher salt, to taste

1. Preheat the oven to 400°F.
2. Cut tomatoes into ½-inch pieces. Place all tomatoes in a colander set over a large bowl and toss with ½ teaspoon salt. Set aside for at least 10 minutes and up to 40 to drain the juices.
3. On a baking sheet, toss the bread cubes with 2 tablespoons olive oil, 1 tablespoon RawSpiceBar Herbs de Provence, and remaining ½ teaspoon salt. Bake for 10-15 minutes, until golden brown and crispy, tossing halfway through. Cool to room temperature.
4. In a large bowl, combine the tomatoes, peaches, cucumber, mozzarella, and croutons.
5. To make the dressing, in the bowl of reserved tomato juices, add ¼ cup olive oil, vinegar, 2 teaspoons Herbs de Provence, mustard, and pepper. Whisk to combine, then taste and adjust seasoning with salt and pepper if needed. 
6. Pour the dressing over the salad and toss to combine. Garnish with basil leaves.

Serves: 4-6

Prep time: 5 minutes

Cook time: 35 minutes

1 pound thick-cut bacon

¼ cup RawSpiceBar Deck the Hogs Bacon Blend

1. Preheat the oven to 350°F. Line a baking sheet with aluminum foil or parchment paper.
2. Place the bacon in a large mixing bowl. Add the Deck the Hogs Bacon Blend and toss until the bacon is well coated.  
3. Arrange the bacon on the prepared baking sheet in a single layer, making sure the slices do not overlap. Sprinkle any remaining sugar mixture over the top of the bacon.
4. Bake for 15 minutes. Flip the bacon and continue baking until the bacon is chewy, deeply caramelized, and the fat is rendered, 15 to 20 minutes more.
5. Remove the pan from the oven and let it cool for 1 minute before transferring to a paper towel-lined plate. Cool for another 5 minutes out of the pan before serving.

Ingredients

Directions

1. Heat the oil in a large pot over medium heat. Add the onion, celery, and carrot, and cook, stirring occasionally, until softened, about 7 minutes. Add the garlic, bolognese seasoning, and salt and cook, stirring, for 1 minute, until fragrant.
2. Increase heat to high. Add the beef or plant-based alternative and cook, breaking it up with a wooden spoon, until well browned.
3. Add the wine, scrape up any browned bits on the bottom of the pot, and bring to a simmer. Simmer until slightly reduced, 1-2 minutes. Stir in the tomatoes and bring to a simmer. Cover, reduce the heat to low, and simmer for at least 10 minutes and up to an hour to develop the flavors, stirring occasionally. Season to taste with salt and pepper.
4. Serve over pasta with grated parmesan cheese on top.