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.

Recipe inspired by Recipes From a Pantry

This spicy, creamy and super addictive West African groundnut soup will warm you from the inside out.

Ingredients

1 tbsp RawSpiceBar's berbere
4 lbs bone-in chicken
1 onion, diced
1 green bell pepper, diced
3 carrots, diced
1 garlic clove, minced
1 jalapeno, diced
4 cups chicken broth
1/2 cup smooth peanut butter
1 tbsp tomato paste
1 tomato, diced
1 inch fresh ginger, minced
1/2 cup coconut milk
Vegetable oil

Directions

1. Rub chicken with berbere spice. Heat oil in a non-stick skillet over medium-high heat. Working in batches, add half the chicken and brown on all sides. Transfer to a platter and brown remaining chicken.
2. Add oil over medium-high heat and add onion, green bell pepper, carrots, garlic, and jalapeno. Cook until vegetables are soft, about 5 minutes. Add chicken broth and simmer until reduced by half, about 20 minutes. Reduce heat to medium-low, stir in remaining sauce ingredients, and let simmer 3-4 minutes.
3. Add chicken and cook 30 minutes, stirring frequently. Serve with brown rice or quinoa and 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.