Made With Love - Spice Blends & Delectable Edibles

Delectable Recipes

Some summer time recipes for your outdoor cooking delights!

Made with Love Prize Winning Jalapeno Roots Salsa

6 apricots, half ripe, have slightly sour, finely diced
3 small yellow and green striped heirloom tomatoes, diced.
1/2 orange sweet bell pepper chopped finely.
juice of 1 ripe yellowish lime (more or less to taste)
one green garlic scape, (the curly green top) chopped finely
one green onion, chopped finely
fresh purple thai basil, 1/4 cup chopped.
fresh cilantro, 1/4 cup chopped.
2 Tbsp Jalapeno Roots Spice Blend (more or less to taste)
Natural Sea Salt to taste.

Mix all ingredients and serve with freshly toasted tortilla chips and some icy cold beer.

Happy Cooking,
A&C

Luscious Aztec Chocolate Mocha Mousse – for Dummies!

1/4 cup Aztec Chocolate Spice Blend
1 cup Mocha - La Liberte Mediterranean Yogurt- stir well, scraping the bottom, then measure.
1-2 Tbsp maple syrup – to taste.
1 cup small-dairy or organic whipping cream – measure first, then whip. [the smaller dairies generally use less additives and preservatives, so their cream tastes much better!]

Mix first three ingredients. Whip cream and fold in gently. Refrigerate 1-2 hours before serving. For layering in glasses with fresh berries or as a fresh fruit dip with a platter of gorgeous summer morsels & plain Italian flaky biscuits or lady fingers.…Delicious.

Sesame BBQ Marinade for Dummies! – makes 450mL

1/2 cup Red Pepper Spice Blend
1/2 cup Braggs Soy Sauce
1/2 cup sesame seeds
1 fresh soft yellow tinged lime –squeezed.

For when you are feeling too hot to bother…amazing saucy power – fat-free…and no work to boot. Brush over anything you can imagine BBQ -ing and enjoy!

Sesame Fusion BBQ Sauce - makes 450 mL

2 Tbsp Prima Vera Spice Blend
2 Tbsp Crimson Love Spice Blend
1 Tbsp Red Pepper Spice Blend
1/2 Tbsp Jalapeno Roots Spice Blend
1/4 cup water
1/4 cup organic blackstrap molasses
1/4 cup organic tomato ketchup
2 Tbsp extra virgin olive oil
1 Tbsp balsamic vinegar
2 Tbsp organic amber agave syrup
1/2 tbsp Dijon mustard
1 tbsp Braggs soy sauce
2 tsp toasted sesame oil
1 tbsp dried salted asian black beans ( no preservatives / msg) - in a cylindrical cardboard canister in asian food stores
2 Tbsp organic unhulled sesame
2 Tbsp organic shelled hemp seeds

Mix everything together and let marinate 2 hours.

This recipe has far less refined sugar than any regular BBQ sauce and tastes phenomenally amazing! Cook meats, poultry, fish, thick extra-firm tofu slices, or veggies half way first. Brush on BBQ sauce, and finish cooking slowly over low heat. Yummy!

The moment you have all been eagerly awaiting is finally upon us because the Winter 2009 Recipes are here!

Harvest 2008 Recipes!

10 Minute Coconut Curry Skillet Dinner
(Chicken, Pork or Tofu)

Heat 1 tbsp Olive Oil in a large frying pan or cast iron skillet over medium heat.
Place 4-6 boneless chicken breast halves, pork medalions or thick extra-firm tofu slices in the skillet. Sprinkle well with Red Pepper and Garden Curry Spice Blends.
Flip and sprinkle well on other side with each Spice Blend.
Add juice from one can pineapple chunks and one can coconut milk.
Simmer 5 mins, flip chops, add pineapple chunks and slice one or two sweet bell peppers on top.
Simmer 5 mins more, until chops are cooked through.
Serve over rice or instant brown rice vermicelli asian style noodles accompanied by fresh green salad.

more.....

Instant Creamy Pasta Sauce
(2-4 servings)

Boil pasta and drain in a colander in the sink. Do not rinse. Turn element to low. In the hot empty pasta pot combine one cup light cream ( 5 or 10 %) and 2 Tbsp any flavour Spice Blend.
Stir 2-3 minutes over low heat.
Add un rinsed pasta and stir 2-3 more minutes to thicken.
Top with freshly grated parmesan cheese.
Serve immediately.

A little extra cold cream may be stirred in to thin to desired consistency. Best served a little bit fluid as it will continue to thicken as it cools.

Variations:
A combination of ½ yogurt and ½ cream is a nice tangy change, particularly good with the Aztec Chocolate or Crimson Love Spice Blends.
When pasta is in colander draining, chicken pieces, scallops, prawns, sausage etc. with any combo of veggies may be sautéed in a little olive oil in your hot pasta pot over medium heat, before reducing to low heat and adding cream and spice as above.

Creamy Salad Dressing

Shake 2/3 cup yogurt with 1/3 cup mayonnaise in a jar with 2 Tbsp of any flavour Spice Blend. Refrigerate 2 or more hours to let flavours blend and intensify. Will keep 1 to 2 weeks in a closed jar in the refrigerator, (an empty Spice Blend bottle is perfect for storing salad dressings).

Fat-Free Creamy Salad Dressing

Shake 1 cup fat-free yogurt with 2 Tbsp of any flavour Spice Blend. Refrigerate 2 or more hours to let flavours blend and intensify. Will keep 1 to 2 weeks in a closed jar in the refrigerator, (an empty Spice Blend bottle is perfect for storing salad dressings).

Vinaigrette Salad Dressings or Marinades

Any flavour Spice Blend makes a great vinaigrette which is lovely on salads or to marinate meats, tofu, chicken or fish.
Mix 2 Tbsp any Spice Blend with ¾ cup oil and ¼ cup vinegar (or sour fruit juice). Shake well and refrigerate 2 or more hours to let flavours blend and intensify. Will keep 2 or more weeks refrigerated. (If ingredients used are normally kept at room temperature i.e. olive oil and balsamic vinegar, dressing may also be stored at room temp. for 2 or more weeks).
Sweeten with one or two spoonfuls of honey or maple syrup if desired.

Some of our favorite combinations are:

½ cup extra virgin olive oil, ¼ cup hemp seed oil, ¼ cup balsamic vinegar, 3 tbsp PrimaVera Spice Blend.
½ cup extra virgin olive oil, ¼ cup walnut oil, ¼ cup apple cider vinegar, 2 Tsp honey, 3 tbsp Crimson Love Spice Blend
¾ cup sunflower oil, ¼ cup lime juice, 1 Tbsp Maple Syrup, 2 tbsp Garden Curry Spice Blend
¾ cup extra virgin olive oil, ¼ cup balsamic vinegar, 2 Tbsp Red Pepper, 2 Tbsp Pesto Garlic Spice Blend
½ cup sunflower oil, ¼ cup hemp seed oil, ¼ cup balsamic vinegar, 2 Tbsp Daring Dill Spice Blend
½ cup sunflower oil, ¼ cup pumpkin seed oil, ¼ cup pure cranberry juice, honey to taste, 3 Tbsp Country Onion Spice Blend.
¾ cup sunflower oil, ¼ cup fresh lime juice, 1 ½ tbsp Aztec Chocolate Spice Blend, 1 ½ Tbsp Red Pepper Spice Blend.
¾ cup extra virgin olive oil, ¼ cup apple cider vinegar, honey to taste, 2 Tbsp Jalapeno Roots Spice Blend.

Rice Side Dish

Mix 2 Tbsp of any flavour Spice Blend with one cup of rice in a covered saucepan. Add salt, butter and water as per rice package and cook according to rice package instructions.

Cream cheese Spread

Great on bagels, toast or sandwiches, spread on a whole grain tortilla and wrap with baby greens mix and a drizzle of your favorite salad dressing for an easy, healthy lunch. Try French baguette slices or crackers, stuff cherry tomatoes or mushrooms & pipe on endive spears or celery for cold hors d'oeuvres.

Mix 1 cup softened cream cheese or light cream cheese with 2 Tbsp Spice Blend and mix well. Chill 2 or more hours to let flavours blend and intensify. Mix again before serving. Will keep 2 or more weeks refrigerated. (Aztec Chocolate calls for 2 Tbsp we use 3 for our samples).

Sour Cream or Yogurt Dip

For chips, pretzels, veggies, pita bread, bagel chips, bread cubes, crackers or even fruit Stacy’s Pita Chips and fresh sugar snap peas, both from Costco, were a big hit with our customers this season!

Mix 1 cup regular, light or fat free sour cream OR yogurt with 2 Tbsp Spice Blend and mix well. Chill 2 or more hours to let flavours blend and intensify. Mix again before serving. Will keep 1 or more weeks refrigerated. (Aztec Chocolate calls for 2 Tbsp we use 3 for our regular samples or 4 Tbsp for our decadent dessert dip!).

A fabulous new yogurt, La liberte Mediterranean Style Plain Yogurt is our favorite dip base for all our blends try it!!! Better than sour cream for rich creaminess but with less fat and healthy live cultures, it is awesome. Available at Health Food Stores across Canada, Atlantic Superstore, Sobey’s and Pete’s Frootique in the East or Save on Foods, Safeway, IGA and Choices Market in the West.

If fat free yogurt is your choice remember all the Spice Blend flavours will be more tart and intensely flavoured in fat free yogurt you may want to try just 1 Tbsp per cup, if you find our 2 Tbsp is too strong. Fat- free yogurt fat-free yogurt makes a fabulous fat free salad dressing with any of our flavours 2 tbsp to one cup fat free yogurt.

Vegan / Dairy-free Dip

Mix 1 cup humus with 2 Tbsp Spice Blend and mix well. (homemade or deli bought is fine We like all natural Tribe brand from Costco) Chill 2 or more hours to let flavours blend and intensify. Mix again before serving. Will keep 1 or more weeks refrigerated.

Herbed Mayonnaise

Great for sandwiches or burgers, chicken, shrimp, tuna, pasta or potato salads and try in deviled eggs or as a French Fry dip or fish (tartar) sauce

Mix 1 cup regular, light or fat free mayonnaise with 2 Tbsp Spice Blend and mix well. Chill 2 or more hours to let flavours blend and intensify. Mix again before serving. Will keep 2 or more weeks refrigerated. (Aztec Chocolate calls for 2 Tbsp we use 3 Tbsp).

And finally our party dips

Sourdough Loaf Party Dip Base

Enough to fill one large sourdough loaf or 2-3 smaller loaves. Pick thick crusty artisan bread loaves. Three or more loaves may be assembled, wrapped in foil and frozen 1-2 months ahead. Bake directly from the freezer, making super easy hot hors d'oeuvres in a hurry.

1 cup cream cheese, softened and mixed well,
1 cup real mayonnaise, add one spoonful at a time and mix well,
1 cup sour cream or yogurt.
6 Tbsp ( 2 Tbsp per cup) Spice Blend. ( for Aztec Chocolate 9 tbsp/3 tbsp per cup)
Stir in Extra Add Ins (listed for each flavour Spice Blend below).

Hollow out bread loaf like carving a pumpkin leaving well fitted lid and thick crust walls. Keep soft center for dipping.
Fill with party dip base and place crust lid on top.
Wrap well with foil to bake and serve hot or to freeze for later. Can also be served cold immediately. Do not refrigerate after assembling as bread may become soggy. Freeze, bake or serve fresh immediately.

To heat, bake at 350*F for 45 min, slightly less for smaller loaves. From frozen, bake 1 hour 10 min at 350*F straight from freezer.
Serve with bread pieces, crackers, chips or veggies for dipping. Chocolate may also be served with fresh fruit, pound cake croissants or plain sweet biscuits or cookies for dessert dip.

Extra Add Ins

Prima Vera - add 1-2 cans well drained crab meat, 1 tbsp horseradish.
Country Onion or Jalapeno Roots - add 4-6 pieces crispy cooked crumbled bacon or one package Kraft Real Bacon Bits.
Red Pepper - add 1 well drained jar PC sweet roasted red bell pepper, chopped and one package PC goat’s milk crumbled feta cheese. (approx. one cup each, roasted peppers and goat’s cheese.)
Pesto Garlic or Crimson Love - add one packaged frozen chopped spinach, well drained and squeezed, and ¾ cup drained chopped water chestnuts.
Daring Dill - add 1 cup smoked salmon lox chopped or dry crumbled, optional ¼ cup capers drained.
Garden Curry - add 1 cup small salad shrimp or chopped prawns.
Aztec Chocolate - add 1 cup finely chopped almonds or hazelnuts and optional ½ cup real chocolate chunks or chips.

Red Pepper for Veggie-lovers (or haters!)

~ Red pepper will make vegetables even veggie haters will love!!! ~

~ Brussel Sprouts ~

Talk about a hated vegetable. Try boiling or steaming your sprouts until bright green and tender, than sauté in a frying pan with a generous sprinkling of Red Pepper and a little butter for a few more minutes. Yummy!!!

~ Spicy Squash ~

Bake squash until tender, about 1 hour at 350* F and remove from oven. Scrape hot squash into an oven-proof serving dish and sprinkle generously with Red Pepper, add some butter to taste and drizzle in fresh cream as you mash to thin to desired consistency. Stir well. (More cream for thinner creamier squash, less for thicker starchier consistency). Serve hot or bake in low oven until rest of dinner is ready.

~ Red Peppered Yams (sweet potatoes)~

Slice yams into rounds 1 inch thick. Lay out on a baking sheet and brush with olive oil both sides. Sprinkle with Red Pepper both sides and bake in a pre-heated hot oven (400*F) 45-55-mins until tender and browned. Turn once mid way through cooking time.

~ Chicken or Pork Chops!!!~ crispy oven baked coating mix.

Mix ¼ cup Country Onion Spice Blend with 2Tbsp cornmeal & 2Tbsp whole-wheat flour. Brush each piece of meat or poultry with olive oil and then dip lightly to coat.. Bake in oven as usual.

~ Roasts of Beef or Chicken !!!~ even turkey, lamb, or pork are better Made with Love!

Just sprinkle a little Country Onion, (even Pesto Garlic or Red Pepper) Spice Blend over your roast before placing in the oven it’s so easy. Three different flavours one simple step

Main Dishes

Country Onion for Meat lovers

~ Ground Beef at its’ best!!! ~ burgers, meatballs or meatloaf.

To each 500g. of ground beef add :
¼ cup Country Onion Spice Blend
2Tbsp. Lea & Perrins Worcestershire Sauce.
Mix well & proceed with usual recipe.

Super Easy Oven Asian

1- 9 oz tin coconut milk
2 Tbsp Red Pepper Spice Blend
3 Tbsp Garden Curry Spice Blend
2 Tbsp Mustard
1/4 cup Honey
1/4 cup Natural Soy Sauce (like Braggs)
1/2 cup white wine with 2 Tbsp cornstarch stirred and dissolved in it.
2 inches fresh ginger root grated.

Chunks of veggies any you love!
Bite size chunks of meat, tofu or fish cut raw meats small and add fish/ shellfish frozen to ensure proper cooking time. Frozen prawns or scallops are awesome and easy!

Preheat oven to 400*F. Mix all sauce ingredients in a large casserole dish. Add enough veggies and meat to fill casserole dish 2/3rds of the way. Stir well and bake 20-30 min or until veggies are tender and meat is cooked through. Open oven and stir every 10 min to ensure even cooking. (Or stir fry over high heat in large pot or wok on stove top for 10-15 min, stirring constantly).
Serve over rice or noodles. Makes 4-6 hearty servings. Great as leftovers!

Totally Awesome Vegan Pasta

1 13 oz tin crushed or diced tomatoes
2 cups vegetable cocktail (tomato based veggie juice like V8)
2 Tbsp Balsamic vinegar - optional
1 Tbsp Crimson Love
1 Tbsp Red Pepper
2 Tbsp Pesto Garlic
2 Tbsp Prima Vera
5 big handfuls broccoli florets.
1 lg onion chopped.
1 lg block crumbled extra firm tofu. Crumble tofu by breaking off small chunks and rubbing them between thumb and fingers, crumbling small bits into pot.
Nutritional Yeast Flakes (safe for candida diets and super high B-vitamins), a good substitute to parmesan cheese.
Red Chili Pepper Flakes
Sea Salt

This recipe takes five minutes prep and it tastes awesome.
Dump tomatoes, juice, vinegar and Spice Blends into a large pot over medium heat. Add broccoli florets, (buy ready chopped) and onion. Crumble in tofu and stir well. Simmer a couple of min. While stirring until broccoli has softened enough to all be pressed down into sauce. Cover and ignore for 5-10 min. Cook and drain pasta, (one 450g.package should do it.) Any shape is fine but we like penne or rotini with such chunky sauce. Plate pasta, top with sauce, sprinkle with nutritional yeast flakes, sea salt and crushed red chilies to taste. Serves 6-8 very well.

Daring New Boiled Dinner.

A delicious way to celebrate the summer harvest.

In one large covered pot, place 3-5 new baby potatoes per person.
Cover with water, and lid and bring to a boil and simmer 5 minutes.
Add 1-2 carrots per person in 3-4 inch long pieces.
Cover with lid and simmer 5 more min.
Add 1-2 cobs of corn per person, cut into 2 inch thick slices if desired.
Cover with lid and simmer 5 more min.
Add 1-2 handfuls of whole green beans per person.
Cover with lid and simmer 3-5 min until beans are bright green and tender.
Drain well.
Add 2 tbsp of butter and 1 Tbsp Daring Dill Spice Blend per serving.
Toss well and serve.
Can be accompanied by Made with Love Barbequed Chicken or Grilled Shrimp Skewers.

Roasted Aztec Chicken and Veggies

In a large casserole or roasting tin, combine 6-10 chicken pieces with the juice of a fresh lime.
Add 4 carrots cut in half, 2 parsnips, 2 sweet peppers and two onions quartered.
Peel an entire bulb of garlic and add cloves whole.
Sprinkle well with 6 Tbsp Aztec Chocolate.
Drizzle with 3 tbsp Olive oil.
Roast uncovered at 350* for 1-11/2 hrs stirring occasionally until chicken is cooked through and all is nicely browned.
Remove chicken and veggies to a warm serving dish and de glaze roasting tin with ½ cup of water or white wine scraping pan well.
Serve with mashed potatoes and top all with Aztec Chocolate Glaze (from pan).
Yummy.

Prima Vera Tuna Penne (serves four)

1 Tbsp Olive Oil
1 Small Bunch Broccoli cut in florets
1/4 cup water
1 Tin Tuna Fish drained
1 cups Milk or cream
2 Tbsp Prima Vera Spice Blend
1/2 Tbsp Red Pepper Spice Blend (optional)
cracked black pepper to taste
Penne Pasta -- Regular, whole-wheat or other pasta (Organic Brown Rice Penne is great in this recipe if you want to try something different for a change find it in the Natural Value section at Superstore)

Set large pot of water on to boil. Add ½ a 16oz/454g package of penne pasta to boiling water and cook until al dente. Drain and shake well but do not rinse.
In skillet or wok, sauté broccoli in olive oil over med high heat for 2 minutes. Add water and stir fry another couple of minutes until bright green and tender.
Add Prima Vera (and Red Pepper if you like it a little more spicy) and cracked black pepper to broccoli and stir well. Add drained tuna and milk or cream and toss all together. When heated through add cooked drained pasta and stir well 2-3 minutes until thickened. Do not let it get sticky add more milk to keep it saucy if necessary. Serve immediately with freshly grated parmesan cheese, a spring salad and hot bread.

Pesto Garlic Crusted Haddock

Haddock Fillets
Pesto Garlic Spice Blend
Butter
Fresh lime

This recipe is so easy. Dredge your fillets in enough Pesto Garlic to coat each side (or sprinkle about a Tbsp per fillet on both sides) and pan fry in an oiled skillet over med heat. When cooked through, top with a pat of butter and a squeeze of fresh lime juice and serve immediately. Takes about 3-5 min per side cooking time fish should be firm and opaque white through its’ center. Serve with rice and Daring Dilled Asparagus or Rocket Up Fiddleheads.

Awesome Red Pepper Baked Tofu. (serves 2-4)

If you have never liked the idea of Tofu this is the way to try it. Absolutely yummy-- chewy, warm, browned and delicious tell your family it’s a baked gourmet cheese and watch them gobble it up!!!!! I always double the recipe.

1 package Extra-Firm (preferably Organic) Tofu cut in 1 cm slices (plain or herbed is fine)
Red Pepper Spice Blend
Braggs or Tamari or Japanese style( Kikkoman) Soya Sauce
Olive or other cooking Oil

Preheat Oven to 375*
Place Tofu slices on baking pan and sprinkle with Red Pepper Spice Blend… not too much, just pinch it between your fingers and lightly sprinkle so each piece has a dusting all over. Drizzle with a little oil and Soya sauce, all over.
Turn every piece of tofu over and repeat with Spice Blend, oil and soy.
Bake on top rack for 5-10 min per side until gently browned, turning once with spatula.
Serve immediately with rice and stir-fried veggies or salad.

Garden Curry Rice Pot Dinner (serves 2)

1 Cup rice ( any type is fine: brown, basmati, white, whatever.
If using raw chicken DO NOT use minute rice)
3 Tbsp Garden Curry Spice Blend
1 Tbsp Red Pepper Spice Blend
1 Tbsp honey (optional)
1 Chicken Breast cut in small pieces OR 1 can drained chick peas (garbanzo beans)
1 cup baby carrots
frozen peas (optional)

Place all ingredients in covered pot and follow directions on Rice Package for water, salt butter etc. Stir Well. Place lid on pot, bring to a boil over high heat, reduce heat to minimum and cook for specified Rice time without opening lid. At end of cooking time stir in 1/2 cup frozen peas if desired. Serve immediately. Can be sprinkled with Soya sauce or Braggs or a squeeze of fresh lime at the table.

Red Pepper Crusted Roast Pork

Pork tenderloin or other pork roast. Large enough to feed your family.
Red Pepper Spice Blend

Sprinkle Red Pepper well on all surfaces of your roast until covered top, bottom and both ends. Roast according to butcher instructions for your roast approx. 30-40 min per pound at 325* until well done. Should not have any pink left in the middle.
Serve hot. The end pieces will be extra spicy-sweet!

Onion & Pesto Hamburgers

Ground Beef
Egg
Bread crumbs
Worcestershire Sauce ( Lea and Perrins or other)
Pesto Garlic and/or Country Onion Spice Blend (can use one or both, 2 Tbsp per pd).

Mix 1 Tbsp each of Pesto Garlic and Country Onion Spice Blends, one egg, 1 Tbsp Worcestershire Sauce and 1/3 cup bread crumbs into each pound of ground beef. Shape, Grill or broil or fry until well done and serve.

Daring Dill Chicken

Chicken cut up in pieces, i.e. legs, thighs, breasts etc.
Olive Oil
Daring Dill Spice Blend.

Preheat oven to 350*. Place chicken pieces on a baking sheet. Drizzle with oil and sprinkle well with Daring Dill Spice Blend. Bake 1 to 1 ½ hrs until lightly browned on outside and no pink in middle. Serve with Country Onion Potatoes (see Winter 2005 Recipe Hotlist) and sautéed veggies.

Lamb Fusion Fettuccine

This recipe combines the flavours of East and West in a rich tomato veggie pasta it can even be made in a slow cooker! Just put all ingredients in on top of browned lamb and simmer together all day! Add olive oil just before serving to preserve health benefits.

1lb/ 500g ground lamb (beef, chicken or turkey can be substituted)
1 28 oz can diced tomatoes
3 cups assorted chopped veggies a ready chopped stir fry, coleslaw or other fresh washed, cut & ready-to-go veggie mix makes it super easy.
3 Tbsp Garden Curry Spice Blend
2 Tbsp Pesto Garlic Spice Blend
1 Tbsp Red Pepper Spice Blend
1 Tbsp pure Maple Syrup
¼ cup extra virgin olive oil

Start with a little bit of olive oil in your pan, over medium heat.
Add lamb and brown for 3-5 min.
Add all three Spice Blends and stir together 2-3 min.
Add tomatoes, chopped veggies and maple syrup, simmer covered 10-15 min stirring occasionally.
Cook pasta in boiling water and drain but do not rinse.
Add the rest of the olive oil to sauce just before serving and stir well to combine.
Serve on top of hot pasta.

Creamy Smoked Salmon Pasta

A rich creamy sauce, lovely on Fettuccine noodles or equally nice over Penne. Buy BBQ Salmon tips- chunky style dry smoked salmon. Nice with spring asparagus, fiddleheads, summer zucchini, broccoli or spinach and mushroom for the veggies. Easy and hearty dinner party fare.

4-5 handfuls chopped in bite-size pieces veggies. Again, ready chopped veggies are so easy!!!
2 cups light cream (10%)
4 Tbsp Daring Dill Spice Blend
1-2 portions chopped smoked salmon, (each portion approx. 4-5 inches square), skin removed.
1 450g bag pasta, I like fettuccine, but any shape is fine.

Boil pasta and drain well, do not rinse. Cook veggies in a lg pot in a cup of water over high heat. When veggies are slightly tender but still bright green, reduce heat to low, add Spice Blend, cream and salmon. Warm through but do not boil. Toss hot pasta with sauce in large pasta serving platter. Will thicken over two-three minutes of tossing. A little extra cold cream may be added to thin consistency if too thick. Best kept thin and saucy. Sprinkle with freshly grated parmesan cheese, cracked black pepper and drained capers if desired. Serve immediately. Makes 8-10 hearty portions.

*Bonus Tips* As we are normally cooking for 6-8 people, both these pasta recipes are large!!! For a smaller family half the recipe or plan on freezing leftovers in oven/freezer proof dishes for easy frozen meals. Top with grated cheese before freezing if desired.

Just bake frozen casseroles at 375* as follows, approx.50-60 min for 4-6 servings / 30-40 min for 2 servings / 25-35 min for single serving dishes or until hot in center and bubbly. Yum Yum! (Thawing overnight in the fridge will speed up cook time). Or boil only half the pasta and reserve half the sauce in a jar in the fridge will keep refrigerated 5 days.

Easy All in One Pasta Dinner

To make pasta with any Spice Blend you need
1) - A pan suitable for sautéing vegetables i.e. a wok or frying pan, and large enough to fit your finished pasta dish.
2) - A pot full of water for cooking pasta.

Dry pasta (any shape) enough to serve your clan
Olive oil
Vegetables and/or Meat. Chopped in bite-size pieces, about a handful of each per person.
*(Try 'Chicken or Tofu and Broccoli' OR 'Italian Sausage Medallions with Sweet Peppers' OR 'Scallops and
Spinach' or any other combination that excites you!)
Water or Cream to make the sauce

Step 1. Add water to pot and bring to boil to cook pasta. When water boils add pasta to pot
Step 2. Add oil to pan and heat over medium. If you are using meat, add it to pan and brown.
Step 3. Add vegetables and surface sprinkle generously with your Spice Blend, you want to see a little Spice Blend on each piece. Immediately add enough water to re hydrate the spice, enough to make it a little saucy.
Step 4. Drain pasta when it is cooked al dente, (slightly firm to the teeth) but do not rinse pasta, as you will use the starch from the pasta to thicken sauce.
Step 5. Cook vegetables stirring frequently and drizzle in more water (or blend cream if a creamy sauce is desired) to create a thin sauce in pan. When vegetables are cooked, toss pasta in with them in pan and stir to thicken 2 or 3 minutes. Add more water or cream if needed if sauce is too sticky. Sprinkle and serve with Parmesan cheese.
*For a change, try this type of chunky sauce served over a bed of rice.

Spicy Thai Chicken or Tofu Stir fry

Zingy hot stir fry, served with rice or Asian noodles. Stir-fry means cook, over high heat, while stirring continuously.

Chicken Breast or Tofu, cut into bite-size chunks, 1-2 handfuls per person.
Mix of veggies cut into bite-size pieces. Can be just one veggie or dozens mixed together. About 2-3 handfuls per person.
Red Pepper Spice Blend
Garden Curry Spice Blend
Olive Oil

Start with a couple Tbsp oil in a skillet or wok over med heat.
Add chicken or tofu and brown while stir-frying 3-5 min.
Add 2 Tbsp water total, and per person. 1 Tbsp each of Red Pepper and Garden Curry = 2 Tbsp Spice Blend per serving
Add hard veggies, like carrots, parsnips, yams, whole garlic cloves, ginger or large chunks of onion. Increase heat to high and stir-fry for 5 min.
Add softer veggies like cauliflower, broccoli, celery, mushrooms, zucchini, eggplant, daikon or beans. Stir-fry 2-3 min
Add finish veggies sweet peppers, snow peas, baby corn, water chestnuts, bamboo shoots, mung bean sprouts, whole basil leaves, cilantro, bok choy, sui choy or other greens and nuts or seeds if desired. Coconut, almonds, cashews or sesame seeds are great choices.
Stir fry an additional 2-5 min until last veggies are just tender and brightly coloured.
Serve immediately over noodles or rice. Sprinkle with sesame seeds or coconut and garnish with a sprig of cilantro or fresh basil.

Grilled Whole Salmon with Warmed Feta Bruschetta

Prepare your choice of bruschetta above, with no marinating time.
Wash whole salmon inside and out and lay on large piece of aluminum foil (or two overlapped pieces).
Stuff well with bruschetta mix and crumbled feta cheese. Sprinkle outside of fish with the same Spice Blend and fresh lime juice.
Wrap tightly with foil.
Transfer to barbeque over medium heat. Or to center rack in oven under broiler on baking sheet.
Cook 5-10 min per side and turn halfway through cook time. Fish should be opaque yet firm when done. Do not over-cook.
Serve immediately with Red Peppered Grilled Veggies, hot crusty Pesto Garlic Bread and PrimaVera Rice Side Dish.

Creamy Smoked Salmon Pasta

Side Dishes

Red Peppered Grilled Veggies

I have had guests eat whole platefuls of zucchini prepared like this, all the while swearing that they hate zucchini!

Zucchini or medley of summer squash, green and yellows. Sliced lengthwise in half.
Portobello mushrooms whole with stems removed.
Sweet peppers, rainbow colours, halved lengthwise with seeds removed.
Whole hot peppers, if you like it hot!!!
Chinese Eggplant (they look like purple zucchini) sliced lengthwise.
Carrots lengthwise or on diagonal
Yam or sweet potatoes
Onion purple or sweet white or yellow
Olive oil
Red Pepper Spice Blend

Slice vegetables about 1 thick or in half as above
Brush veggies with some olive oil as you spread them on a cookie sheet.
Sprinkle with Red Pepper, turn over, and repeat, so each side is lightly oiled and sprinkled.
Cooked outside on the barbeque or Broil (on the middle rack of oven) until nicely browned and caramelized, turning once,
PAY ATTENTION!!! this only takes a minute or two on each side!

*Add some grilled Pesto Garlic or Red Pepper chicken breast and serve all with rice or pasta... a Red Pepper Feast.

Spanish-style PrimaVera Rice

2 Tbsp Prima Vera Spice Blend
1 Cup Dry Rice
butter, salt, water.

Follow directions on rice package for one cup dry rice, adding water salt and butter as directed.
Add Prima Vera Spice Blend. Cover and cook according to package directions.
Serve hot.

Country Onion Potatoes

Potatoes
Olive oil
Spice Blend

Step 1.Cut and blanch as many potatoes as you want to serve. Blanch means dip in boiling water to partially cook for a few minutes. This removes the extra starch.
Step 2. Heat a little olive oil over medium heat in a wok or skillet and add drained potato chunks. Sprinkle with enough Spice Blend so you have some on each piece and sauté until tender and golden brown.
Or after blanching spread on a cookie sheet, drizzle with a little olive oil and a good sprinkling of Spice Blend and bake at 375*F for 20 to 30 min or until golden brown. Remember to stir a few times while they bake to turn them over and brown on all sides without letting them stick to the pan.
*This recipes work equally well with any of our six Spice Blends so you can try making different flavours.

Spicy Red Pepper Squash

1 lg butternut squash ( the long tube beige-yellow ones)
Red Pepper Spice Blend 1-3 Tbsp to taste.
¼ cup butter.

Slice, peel, seed and chop squash in large bite size chunks. (Or buy ready to cook squash cubes super easy). Place in a large pot and add one inch of water to bottom. Put over high heat and bring to a boil. Reduce heat to medium and simmer uncovered, stirring often. When squash is tender but still holds it’s shape, add butter and Red Pepper Spice Blend and stir well together. Cook 3-5 min more before serving.

Substitute Garden Curry, Pesto Garlic or other fabulous Spice Blends in this dish!

Daring Dilled Asparagus

1 Pound/ bunch fresh Asparagus
Butter
Daring Dill Spice Blend

Cook Asparagus in a large pot or skillet in a cm. of water over medium high heat until bright green and tender. Drain well. Sprinkle on 1-2 Tbsp Daring Dill Spice Blend and add 2 Tbsp butter. Stir together gentle for a minute in hot pot to melt butter and mix with spice. Serve immediately.

Rocket Up Fiddleheads (or spring cooking greens)

1 Pound fresh fiddleheads ( also great with Kale or Chard)
Butter
Red Pepper Spice Blend

Sauté fiddle heads (or greens) in a cm of water in a skillet or large pot over medium heat until tender and bright green. About 5 min. Drain Well. Add 2 tbsp butter and 2 Tbsp Red Pepper Spice Blend and mix gently together over low heat until melted and combined. Wowie - yummy!!!

Breads, Appetizers and Biscuits

Pesto Garlic Bread

One Large French Loaf, sliced lengthwise in half.
4 tbsp Pesto Garlic Spice Blend
¼ cup Butter, softened
¼ cup Olive Oil or Sunflower Oil

Mix last three ingredients until well blended and spread thickly on French loaf halves. Bake with butter face up in a preheated oven at 375* for 5-10 min until browned and bubbly.

Pesto Garlic Tomato Bruschetta

Our original recipe, great on fresh baguette, grilled with cheese or tossed on hot, buttered pasta.

4-5 Roma Tomatoes or a mix of colours is beautiful, about two cups chopped.
3 Tbsp Pesto Garlic Spice Blend
Drizzle of Extra-Virgin Olive Oil
½ a fresh lime squeezed.

Mix all ingredients and let marinate for 20+mins.
Serve hot grilled or cold with baguette slices.
For pasta cook and drain pasta but do not rinse. Place back in hot pot and add butter and tomato bruschetta marinade.
Stir to combine and serve topped with fresh grated parmesan cheese.

Prima Vera Tomato Bruschetta

Same recipe as above but substitute Prima Vera Spice Blend instead of Pesto Garlic. Much thicker and saucier, a rich tomato flavour speckled with sweet peppers.
Serve as above

Daring Dill Tomato Bruschetta

A slight variation with real Italian flare

2 cups quartered or halved baby tomatoes mix yellow pear with red grape and sweet orange baby tomatoes.
3 Tbsp Daring Dill Spice Blend
Drizzle of Extra-Virgin Olive Oil
1 Tbsp Balsamic Vinegar
Whole fresh basil leaves small or torn like salad greens, a handful to taste. (optional)

Combine, marinate and serve as above.

Spiced Christmas Tea Biscuits (red)

2 cups all- purpose flour
4 tsp. baking powder
4 Tbsp. Red Pepper Spice Blend (substitute Pesto Garlic for green ones)
¼ cup unsalted butter, 1 cup milk

Mix together dry ingredients. Cut in cold butter with a pastry blender until mixture resembles coarse cornmeal. Make a well in center of dry ingredients & add milk slowly. Stir well & turn out on a floured board & knead lightly 2 min. Roll out to ½ inch thickness and cut out biscuits. Bake in a hot oven (450`F) for 8-15 min. depending on size until golden.

Serve hot from the oven split with butter or as tiny mouth popper hors d'oeuvres. Make one batch green and one red using both recipes and mix together after baking for Spicy Italian Christmas Hors d'oeuvres.

Spiced Christmas Tea Biscuits (green)

2 cups all- purpose flour
4 tsp. baking powder
4 Tbsp. Pesto Garlic Spice Blend(substitute Red Pepper for red ones)
¼ cup unsalted butter, 1 cup milk

Cheddar Onion Tea Biscuits

2 cups all- purpose flour
4 tsp. baking powder
4 Tbsp. Country Onion Spice Blend
¾ cup grated cheddar
¼ cup unsalted butter
1 cup milk

Mix together dry ingredients & cheese. Cut in cold butter with a pastry blender until mixture resembles coarse cornmeal. Make a well in center of dry ingredients & add milk slowly. Stir well & turn out on a floured board & knead lightly 2 min. Roll out to ½ inch thickness and cut out biscuits. Bake in a hot oven (450`F) for 8-15 min. depending on size until golden.

Cheddar Dill Tea Biscuits

2 cups all- purpose flour
4 tsp. baking powder
4 Tbsp. Daring Dill Spice Blend
¾ cup grated cheddar
¼ cup unsalted butter
1 cup milk

Starters, Dips and Snacks

Salsa de Manzana (Fresh Apple Salsa)

2 large Granny Smith apples
2 Tbsp each Red Pepper and Pesto Garlic Spice Blend
fresh juice of half a lime
olive oil
fresh black cracked pepper.

Finely dice apples with skin left intact. Squeeze with lime juice periodically to keep colour from turning brown. Drizzle with 2-3 Tbsp. Olive oil and a sprinkle of freshly cracked peppercorns. Add two Tbsp of each Spice Blend and mix well. Chill 2+ hours or marinate overnight before serving.
Serve with fresh tortilla chips and sour cream on the side.

Easy Corn & Bean Salsa

Try this recipe with canned tomatoes early in the year or max out with fresh garden ripe tomatoes for a summer version. Both are great. This recipe turns super simple salsa into a complete meal. Serve with corn tortilla chips for a snack or cheese quesadillas and plain Mediterranean style yogurt for an easy lunch or supper. An abundance of fresh chopped herbs like cilantro, arugula, mint or parsley are a lovely addition if you have them.

1 28oz can diced tomatoes or 3-4 cups fresh chopped tomatoes
1 19oz can red kidney or black beans, drained and rinsed well in strainer.
1 19oz can sweet corn niblets, drained, but not rinsed.
4-6 Tbsp Jalapeno Roots Spice Blend ( 4 = mild , 5 = medium , 6 = hot)
2 Tbsp Prima Vera Spice Blend
2 Tbsp Pesto Garlic
Freshly squeezed juice of 2 tender, slightly yellow limes.
2 Tbsp corn or sunflower oil (optional)
a few handfuls fresh chopped herbs (optional)

Mix everything together in a large bowl and chill 2 hours to let flavours blend.

Rhubarb Mint Salsa

An absolutely fabulous new way to use your rhubarb (and mint) especially when you are getting bored of crisp or pie!!!!

Fresh rhubarb cut into thin slices across the stalk (to make them like celery happy faces says our three-year old)
To each cup of fresh cut Rhubarb add:
2 Tbsp Red Pepper Spice Blend
¼ cup fresh chopped Mint (or substitute 1 Tbsp dried mint flakes)
A few Tbsp of water to keep the pan moist at the bottom when cooking.

Boil all ingredients together over medium high heat in a large pot, stirring often until rhubarb is well cooked. Chill and serve with sour cream and corn tortilla chips. Great with some icy cold beer. Store extra in the refrigerator for up to one week. (Can be poured hot into glass canning jars and processed according to stewed rhubarb instructions for shelf storage.)

Great Vegan (dairy-free) Dips

19 fl. oz. size can drained chickpeas
3 tbsp olive oil
2 Tbsp tahini (sesame seed butter) or substitute another nut or seed butter.
Juice of half a fresh lime (or lemon), more or less to taste.

Step 1) Blend all ingredients until smooth with a hand-blender, food processor or blender. Add a little water a drizzle at a time to help it blend until you have reached a good dipping consistency, (even a little on the thin side is ok as the Spice Blend will absorb liquid.)
Step 2) Stir 2 Tbsp. Made with Love Spice Blend, (in any flavour) into each cup of this smooth base. Let chill two or more hours to allow flavours to blend. Stir again just before serving. Great with raw veggies, corn tortilla chips or toasted pita bread.

Or for a more creamy vegan dip base try:
1/2 cup plain tofu blended
1/2 cup nayonaise or veganaise or your favorite "mayo"
Then proceed with step 2) as above. I like this base a lot with the Prima Vera.

Garden Curry Chick Pea Luncheon Dip

To make this Delicious Vegan Dip
3 tablespoons of Garden Curry Spice Blend.
1 can of chickpeas drained
½ lime
¼ cup Olive Oil
A Blender, Hand Blender or Food Processor.

Mix together the Chickpeas, and Olive oil. Squeeze in the lime and blend ingredients together. You may need to drizzle in water if the dip is too thick. Mix in Spice Blend and let sit for two hours to marinate.

Serve with pita bread, raw veggies or corn chips (for a more complete protein). Great as a sandwich spread.

Daring Salmon Party Dip

Mayonnaise
Sour Cream
Cream cheese
lime
Barbeque Salmon Tip
Round Sourdough Bread Loaf
Daring Dill Spice Blend

Step 1). Mix 1 cup each - softened cream cheese, sour cream and mayonnaise in a mixing bowl until well blended.
Step 2).Add 6 tbsp Daring Dill and a crumbled fillet of barbequed salmon tip from the grocery store. Squeeze in juice from half a lime and mix well.
Step 3).Spoon it into a hollowed out sourdough loaf. Serve cold or wrap in foil and heat at 350* for 30-40 min. or until warm. Great with veggies or bread chunks for dipping.

PrimaVera Crab Party Dip

1 cup of each cream cheese (250g), sour cream & (Hellmann’s) mayonnaise, (3 cups total base).
6 tbsp Prima Vera Spice Blend
1 cup crumbled crabmeat
1 Tbsp Horseradish Sauce

In a large bowl mix cream cheese until soft. Slowly add sour cream a spoonful at a time blending well between each addition. Add mayo, Spice Blend, crabmeat & horseradish, stir well. Chill 2 hours before serving.

May be served hot or cold in a hollowed out round sourdough bread loaf. Heat for 30-40 min in an oven preheated to 350*F. Wonderful with celery sticks, veggies, crackers or bread for dipping. Or as a cold hors d'oeuvres try piping in cherry tomatoes, mushroom caps or on the tip of Belgium endive spears.

Jalapeno Roots Popcorn

1/2 cup un popped organic popcorn kernels
1/4 cup butter
2 Tbsp Jalapeno Roots Spice Blend (we also love Red Pepper, Pesto Garlic or Aztec Chocolate)

Pop kernels in a hot air popper (or large covered pot with a bit of oil). While popping, melt butter and Spice Blend together in a small saucepan, stirring over low heat and simmer 3-5 min once melted longer gets spicier chili flavour !!!
Pour butter mixture over popcorn and stir well with large spoon. Remember to scrape all the flavour bits out of the saucepan and mix onto popcorn. Top with nutritional yeast flakes if desired (great with Jalapeno Roots or Pesto Garlic). Enjoy!

Fabulous Popcorn

Try melting 2 Tbsp. Spice Blend with 1/4 cup butter in a small saucepan over low heat and cook it together for a few minutes before pouring this sauce over your batch of popcorn. (1/2 cup kernels air popped or done in a pot the old fashioned way is best.)

Red Pepper is sweet and spicy -- my favourite-- a couple of min. cooking for mild, five or more for hot.
Pesto Garlic is wonderful, you can even shake on a little parmesan cheese!
Cheese is good with the Prima Vera too. Cook with a squeeze of lime juice in the butter but keep the heat low and the cooking to a minimum... Prima can burn quickly.
Try all six flavours and see which is your favourite.

* For a festive Seasonal treat make one batch red pepper and one batch pesto garlic. Stir each bowl well semethodtely and then combine both flavours in one large tub. Mix well. Spicy Italian flavour with red spices and green herbs mingling together. Martha would be proud!!!

Sauces, Marinades and Dressings

Made with Love Barbeque Sauce

An easy mix, combining on hand ingredients for yummy saucy BBQ power.

1 can tomato paste
2 Tbsp molasses
3 Tbsp balsamic or white vinegar
3 Tbsp olive oil
1 Tbsp Dijon mustard
2 Tbsp Red Pepper Spice Blend
1 Tbsp Prima Vera Spice Blend
1 Tbsp Aztec Chocolate Spice Blend
1 Tbsp Country Onion Spice Blend
Drizzle of Water to thin to desired consistency. (2 Tbsp)
Optional - If you like it spicy ¼-1 tsp of cayenne powder can be added

Mix all ingredients together and baste onto meat or poultry, before and during cooking. Never save extra sauce that has come into contact with raw meat or basting brush but fresh sauce can be stored covered in the fridge for one to two weeks.

Colin’s Spice Blend Marinades
Number One	Number Two	Number Three
2 Tbsp Country Onion	4 Tbsp Prima Vera	¼ cup Pesto Garlic
2 Tbsp Red Pepper	2 Tbsp Red Pepper	Juice of 1 tender light green lime
¼ cup apple cider	2 Tbsp Red Wine	¼ cup Olive Oil
2 Tbsp Olive Oil	2 Tbsp Dijon	1 Tbsp Worcestershire Sauce
1 Tbsp Worcestershire Sauce	2 Tbsp Olive Oil	2 Tbsp Braggs natural or Japanese style (Kikkoman) Soya Sauce
Great on Pork or Chicken Try roasting with apples and root veggies. For Beef, Chicken, Pork or Tofu Try on roasted carrots or yam. Fabulous on Seafood, Pork Chicken or Veggies.

Alex’s Spice Blend Marinades
Number Four	Number Five	Number Six
2 Tbsp Red Pepper Spice Blend	3 Tbsp Aztec Chocolate	2 Tbsp Garden Curry
¼ cup Braggs or Kikkoman Soya Sauce	Juice of half a lime	2 Tbsp Red Pepper
1 Tbsp Sesame Seeds	1 Tbsp Olive Oil	Juice of one fresh orange
1 clove fresh garlic chopped	1 Tbsp Grated Coconut
Marinate Shrimp Skewers, Chicken, Beef or Tofu Cubes before roasting, grilling or stir frying with veggies too. Wonderful for roast poultry, meats, beans and veggies. Great on grilled Chicken, Pork or Beef. Try on grilled or sautéed Fish, Chicken, Tofu or combine with Veggie stir fry.

Salad Dressings

Shake any salad dressing in a jar with lid an empty Spice Blend bottle works well. Allow flavours to blend for an hour or two, (can be used immediately in a pinch but better with time). Store Creamy in the fridge only. Vinaigrettes can be stored in cupboard or fridge. If storing in the fridge, vinaigrettes must be allowed to warm to room temp before pouring as olive oil will solidify. (1/8 cup walnut or hemp seed oil can be substituted for some of the olive oil in vinaigrettes or added to creamy dressings to increase Omega 3,6,9 good fat content).

Zesty Italian Vinaigrette

1/4 cup Apple Cider Vinegar
3/4 cup extra virgin olive oil.
1 Tbsp Red Pepper Spice Blend
1 Tbsp Pesto Garlic Spice Blend

Zingy Baby Greens Vinaigrette

This yummy sweet n' spicy dressing is great for a salad of endive, radicchio or dandelion greens, baby greens or mescaline mix.

2 Tbsp Red Pepper Spice Blend
1/3 cup Balsamic Vinegar
2/3 cup Olive Oil
1 Tbsp Real Maple Syrup (honey or sugar can be substituted)
1 Tbsp Tamari, Japanese (Kikkoman) style Soya sauce or Braggs
1 lg clove fresh garlic minced (more to taste)

Creamy Onion Dill Dressing

1 Tbsp Daring Dill Spice Blend
1 Tbsp Country Onion Spice Blend
1/3 cup Real Mayonnaise (Hellmann’s or Presidents Choice are both good)
2/3 cup plain yogurt any fat level is fine (lower fat or fat-free is more tangy)

Creamy Thai Curry Dressing

1 Tbsp Garden Curry Spice Blend
1 Tbsp Red Pepper Spice Blend
2 Tbsp Honey (to taste)
One freshly squeezed lime pick a tender, slightly yellow-green one for the best juice.
1/3 cup Real Mayonnaise
1/3 cup Yogurt

Spring 2008 Recipes

Creamy Cuban Tomato Soup

Move over Campbells! I don’t know if they make tomato soup in Cuba but this recipe has fabulous Cuban flavour with the down home comfort of rich creamy tomato soup!!! Pair it with my childhood fave…tomato soup and grilled cheese sandwiches is still perfect on a snowy winter day.

1 - 5-6 oz tin tomato paste
4 tins water
3 tbsp Prima Vera Spice Blend
2 Tbsp Red Pepper Spice Blend
2 tins cream
4 tins milk

Empty the tin of tomato paste into a large soup pot. Add one tin of water at a time, stirring to a creamy saucy consistency. Add Spice Blends and heat to simmering over medium heat. Reduce heat to low and slowly add 2 tins of cream, followed by 4 tins of milk stirring constantly. Heat through until steamy, but do not boil. Makes 4 hearty servings.

Hopping Jalapeno Veggies

Saute any mix of veggies with a little water until hot. Fresh or frozen is fine. Add a little butter and a generous sprinkling of Jalapeno Roots Spice Blend. Saute a few more minutes together until tender and spicy.
We like 2 cups broccoli with 1 cup corn niblets, 2 tbsp butter and 1 tbsp Jalapeno Roots. But watch out …Jalapeno Roots is even spicier when it is not in a creamy base !

Or for Hopping Jalapeno Burritos

Try mushrooms, sweet peppers and corn, add some chicken breast, frozen prawns and/or drained black beans with a squeeze of fresh lime juice and sauté together with butter and Spice Blend as above.
Serve with sprouted grain tortillas, La Liberte yogurt or sourcream, grated cheese, guacamole and greens mix for great burritos in minutes.

Aztec Chocolate Decadent Dessert Dip
Excellent, healthy, yet decadent dessert.

4 Tbsp Aztec Chocolate Spice Blend
1 cup La Liberte Mediterranean Style Plain Yogurt.

Mix well and let marinate 2 hours or more. Serve with fresh fruit pieces and long bamboo skewers for dipping.

Aztec Chocolate Black Bean Dip

2 Tbsp Aztec Chocolate Spice Blend.
1 tin drained rinsed Black Beans
Juice of 1 ripe lime
2 Tbsp coconut oil

1/8 cup-1/2 cup water to blend and thin to desired consistency. Drizzle in slowly.
Combine all ingredients except water in a blender or large container for a handblender.
Blend until smooth adding a small amount of water as necessary.
Great hot or cold - serve with corn chips, veggies, pita chips or pretzels etc.

And one more for our Aztec Chocolate which I discovered while traveling last season.

Ancient Wisdom Urban Coffee

Stir 1 rounded teaspoon Aztec Chocolate into your regular Starbucks Venti coffee YUMMY!!!!

Daring Dill Balsamic Vinaigrette

With whispers of artichoke even we are puzzled by the exquisite flavour of this dressing. Great for baby organic greens mix or baby arugula salad.

2 Tbsp Daring Dill Spice Blend
¼ cup Balsamic Vinegar
¾ cup Extra Virgin Olive Oil

Measure 2 Tbsp Spice Blend into an empty Spice Blend bottle (the ones with the maple leaf glass etching have a ridge along the bottom for easy measuring — fill to this line for two tbsp.)
Add ¼ cup Balsamic vinegar and fill to the neck with olive oil (about ¾ cup). Shake well and let marinate an hour or more for best flavour.
Toss with salad and serve immediately. You will have enough dressing for a number of salads go lightly!

Country Onion Tzatziki

A favorite at our house lately serve with veggies, pita bread or pita chips.

2 cups La Liberte Mediterranean style yogurt
Half a Long English cucumber diced small (do not peel)
1 large clove fresh garlic minced
2 Tbsp Country Onion Spice Blend
1 Tbsp Hemp Seed Oil (or Extra Virgin Olive Oil) plus a drizzle on top.

Combine all ingredients and let marinate 30 mins or more. Stir again before serving. Serve in a shallow wide bowl with a drizzle with Hemp Seed Oil or Extra Virgin Olive Oil on top.

Creamy Mushroom Noodles with Beef and Broccoli

2 Tbsp butter
1.5 lbs ground beef
10-15 mushrooms OR 3 big handfuls sliced
1 cup Made with Love Creamy Mushroom Leek OR Earthen Fire Shitake Mushroom Soup Mix
2 Tbsp Spice Blend - Pick one or two - all our blends work well in this recipe
1 cup water
1 cup sour cream or La Liberte Plain Yogurt
2 cups whole milk or light cream
1- 454g package broad egg noodles
1 bunch broccoli OR about 5 big handfuls florets a couple big pinches sea salt, optional.

Melt butter and oil together in a frying pan. Fry beef, and mushrooms together until lightly browned. Add Soup Mix and Spice Blend and sauté a few mins more.

Add one cup of water stirring well until combined. Add sour cream and milk and stir well. Reduce heat to low.

Boil large pot of water and cook noodles and broccoli together about 5 mins or until noodles are al dente. Drain and shake dry in colander. Combine noodles and broccoli with sauce and salt if desired. Toss well and serve.