An all-purpose Italian seasoning blend of basil, oregano, rosemary, thyme, sage, parsley, and garlic powder. A convenient pantry mix for sauces, soups, vegetables, meats, and other savory dishes.
A homemade fajita seasoning blend with chili powder, oregano, paprika, cumin, garlic, onion, cayenne, and a touch of sugar. Use it to add a warm, smoky-spicy flavor to fajitas and other dishes.
A hearty black beans and rice dish with onions, green peppers, garlic, bay leaves, and cumin. The rice and beans cook into a simple, filling meal with savory Latin-inspired flavors.
Heat a large pot over medium-high heat and add the oil. Stir in the onions, peppers, garlic, bay leaves and cumin. Stir and cook for 8 minutes.
Stir in the rice, black beans, tomatoes, water, vinegar and salt and pepper. Bring to a boil, cover and reduce heat to low. Cook for about 40 minutes or until the rice is tender. Serve hot.
Juicy lamb burgers seasoned with red onion, garlic, fresh mint, coriander, and Dijon mustard. They are served with mint mayonnaise for a fresh, herbaceous complement to the savory lamb.
In a bowl, mix together the minced lamb with the grated onion, 3 minced garlic cloves, 4 tablespoons of chopped mint, ground coriander, and Dijon mustard.
Form the mixture into 4 burger patties and then chill them in the fridge until they are ready to cook
Preheat the grill on high, lightly oil the lamb patties, and then cook for about 4 minutes each side.
Place the halved burger buns under the grill for 30 seconds to 1 minute, until they are lightly toasted.
Spread a little of the mayonnaise sauce on the burger bun, top with a burger patty, a few slices of red onion, some more of the mayonnaise sauce, and some salad leaves.
A bright herb mayonnaise flavored with fresh mint, dill, parsley, garlic, lemon juice, and paprika. This creamy condiment pairs especially well with grilled meats, sandwiches, and vegetables.
In a clean bowl, mix together the mayonnaise with the lemon juice, the two remaining minced garlic cloves, a pinch of paprika, the remaining tablespoon of chopped mint, parsley, and dill. Refrigerate this sauce until ready to use.
A hearty corn casserole with bacon, onion, garlic, cornmeal, sour cream, and corn. Savory bacon and aromatics balance the lightly sweet corn base in this baked side dish.
Preheat the oven to 350 degrees. In a pan over medium heat, fry the bacon pieces until crispy. Remove from the pan, but leave some of the bacon grease to sauté the onions. Add the onions and a sprinkle of salt to the pan and cook until softened. Add in the garlic and cook for another minute. Take the pan off the heat. Chop the bacon into bits.
In a bowl, combine the cornmeal, flour, sugar, baking powder, and salt. In a separate bowl, whisk the sour cream, butter, and egg until smooth. Then, stir in the corn, cream corn, the onion mixture, half of the bacon. Add in the dry ingredients, and stir until just combined.
Pour into a greased casserole dish. Bake for 35 minutes. Remove from the oven and top with the cheese and remaining bacon. Bake for another 5 minutes. Sprinkle chopped chives over the top.
Classic cornbread made with cornmeal, flour, milk, egg, and a touch of sugar. It bakes into a simple golden bread with a tender crumb and mild corn flavor.
A tender rhubarb cake filled with fresh chopped rhubarb and flavored with vanilla and lemon. A sweet topping finishes the cake and balances the rhubarb’s natural tartness.
A smoky, nutty romesco sauce made with roasted red peppers, toasted hazelnuts, garlic, bread, sherry vinegar, honey, and smoked paprika. The ingredients are blended with olive oil into a rich Spanish-style sauce.
½slicehearty white sandwich breadcut into ½-inch pieces
¼cuphazelnutstoasted and skinned
2clovegarlic sliced thin
1cupjarred roasted red peppersrinsed and patted dry
1 ½tablespoonssherry vinegar
1teaspoonhoney
½teaspoonsmoked paprika
½teaspoontable salt
Pinchcayenne pepper
Instructions
add 1 tablespoon oil, bread, and hazelnuts to 12-inch nonstick skillet and cook over medium heat, stirring constantly, until bread and hazelnuts are lightly toasted, about 3 minutes. Add garlic and cook, stirring constantly, until fragrant, about 30 seconds.
Transfer bread mixture to food processor and pulse until coarsely chopped, about 5 pulses. Add red peppers, vinegar, honey, paprika, salt, cayenne, and remaining 1 tablespoon oil to processor. Pulse until finely chopped, 5 to 8 pulses. Transfer sauce to bowl and set aside for serving. (Sauce can be refrigerated for up to 2 days.)