Our secret to delicious muffins fast is to always have a spice blend pre-made and ready to add to the basics. This is where our Chai Masala recipe comes in handy!
This sauce creates a bright contrast to the roasted goodness of the cauliflower. It is great with Roasted Whole Cauliflower with Ras El Hanout). The leftovers are perfect for dipping.
We used this recipe to make Ranch Dressing mix for our Tikka Spiced Popcorn, but can also be used for making salad dressing and dip for wings, nuggets, veggies, etc.
Stock your pantry with San Marzano tomatoes and you can make our Simple Tomato Soup in less than 30 minutes whenever the mood strikes. (And don’t miss our recipe for Tikka Grilled Cheese Sandwiches!)
For some reason, our zucchini plants got lots of blossoms, but not a lot of zucchinis, which was fine by us because we LOVE fried stuffed squash blossoms. Here’s a recipe so you can try them, too!
This bright and refreshing salad is a great use of what’s in your garden or at the farmers market. The main herb is basil, so if you can’t get your hands on (or don’t like) parsley or mint, feel free to replace with more basil.
Store bought hummus doesn’t hold a candle to homemade. And once you make it yourself, you’ll never pay $5 for that little container again. Hummus made from dried garbanzo beans (chickpeas) is really worth the time to soak and cook beans. But, if you don’t have the time, no worries—canned beans taste nearly as good!
When we’re lucky enough to find carrots with their tops, our first thought is PESTO! This bright pesto is a perfect compliment to a minestrone-style soup made with our Ras el Hanout (and the carrots, of course). If you like cheese in your pesto, we suggest grating a little–or a lot!–of parmesan reggiano on whatever you‘re serving.
