MUMBAI Archives - Page 2 of 4 - Glory Kitchen

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September 6, 2016

ROASTED GARLIC
Roasted Garlic is a great ingredient to use in dips, dressings, soups, hummus, cheese trays, bread, pizzas, or just topped on tasty crackers.

Garlic in its raw state can be pungent and leave a strong after taste, however, once it is roasted, it becomes sweet, creamy, and deliciously caramelized.

Sister to onions, shallots and leeks, garlic has many proven health benefits and medicinal properties. It’s often touted as one of “the world’s healthiest foods”, so roasting it in large batches and keeping it on hand to be ready to throw into recipes is a great routine to have.

I’ve seasoned this batch of garlic with the Asian nutty flavors of our Glory Kitchen Penang nut & spice mix which adds a bit of red pepper heat and a hint of ginger. I think any of our Glory Kitchen nut blend flavors would make a great seasoning enhancer to Roasted Garlic – it just depends upon the flavor that moves you, Mexican, Asian, Indian, Italian, French or Middle Eastern. The process is easy and the rewards are delicious.

Margie Bruner
owner of Glory Kitchen

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Roasted Garlic

Ingredients

Penang nut & spice mix

about 10 heads of garlic (also referred to as bulbs)

olive oil

sea salt

Instructions

Heat the oven to 450°.

Take the bulb (full head) of garlic and slice off the entire top to expose a flat layer of each clove. (see photo). Arrange the full bulbs with skins on, face up in a baking dish & drizzle the tops with olive oil. Sprinkle all the bulbs with sea salt and a generous amount of Penang nut & spice mix.

Cover the baking dish tightly with aluminum foil and place in the hot oven for 30 minutes. Remove from the oven, uncover, and allow them to cool completely.

Take each head of garlic, and with your hands, squeeze out each individual garlic clove into a bowl (see photo). Some cloves might be a bit soft and will squish out. Divide these up into what you will use now and place the leftovers into small freezer-safe bags to have ready for future recipes. I usually package each baggie with 10-15 cloves each.

Use the Roasted Garlic cloves when making dips, pizza, sauces, soups, casseroles, or hummus... the sky's the limit.

Notes

Any of the Glory Kitchen nut & spice blends would be a great seasoning to Roasted Garlic.

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© Glory Kitchen | all recipes and photographs are the property of Glory Kitchen
August 22, 2016

BLUE CHEESE STUFFED FIGS
Fresh figs are very seasonal, and sometimes hard to come by so when local figs become available in late summer I like to take advantage of them as much as possible. These Blue Cheese Stuffed Figs are a showstopper appetizer and make a nice sweet and tangy cheese combination. By keeping it simple the organic shape and deep colorations of the fig can be highlighted and the many contrasting flavors taste amazing.

The sharp and salty flavor of blue cheese paired with the sweet and tender flesh of a ripe fig are a perfect match. With the added sweetness of fragrant honey and the crunchy almonds and spices from our Glory Kitchen Mumbai nut and spice mix, you get a full flavor bite. The Indian flavors from the Mumbai mix add an interesting note of heat and spice to the otherwise sweet and creamy fig.

Blue cheese is a blanket term for a creamy but pungent cheese which has blue or grey cultured mold veined throughout. Blue Cheese can go by many names and some, such as Roquefort, Gorgonzola, and Stilton carry a protected designation of origin label, which means to be called such, they must originate from that particular European region. Blue Cheeses without a protected origin name are simply called “blue cheese”. Regardless of they type of blue cheese used, the unique sharp flavor is a perfect contrast to the sweet fig.

Other Glory Kitchen nut blends which work well with this appetizer are the Cairo Middle Eastern blend or the Provence French blend. If using the Provence blend, I would allow it to saturate in the honey for a few minutes before adding the drizzle to help reconstitute the dried herb flavors.

If it’s summer, find some figs and pair these little flavor bites with a nice, cool, glass of wine.

Margie Bruner
owner of Glory Kitchen

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Blue Cheese Stuffed Figs

Yield: Serves 8-10

Ingredients

Mumbai nut & spice mix

8 oz figs, around 22 small figs

1/4 - 1/2 lb blue cheese

honey

fresh mint leaves

Instructions

Allow the block of blue cheese to come to room temperature.

After washing and drying figs, snip the stems off and cut an X in the top until the knife reaches about half way down the fig. Do not cut all the way through.

Take a spoonful of cheese and with the fig in one hand and the cheese in the other, carefully open the fig and stuff the cheese into the center cavity. Work gently so the fig stays intact and does not bruise or disfigure.

Arrange the stuffed figs on a serving platter, drizzle generously with honey. Sprinkle the tops generously with Mumbai nut & spice mix.

Garnish with thinly sliced fresh mint or tiny little mint leaves. Serve at room temperature as an appetizer with a crisp glass of wine.

Notes

These Blue Cheese Stuffed Figs would also be wonderful using the Glory Kitchen Cairo or Provence blends.

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© Glory Kitchen | all recipes and photographs are the property of Glory Kitchen
July 19, 2016

BLACKBERRY AND PARMESAN APPETIZER
Here’s an easy way to enjoy fresh summer blackberries during their peak season. This super simple Blackberry and Parmesan Appetizer always pleases and pairs beautifully with a glass of crisp white wine – perfect for outdoor cocktail parties, or a seated Al fresco dinner.

The sweet and tangy blackberry fruit, salty chunks of cheese and peppery flavors of our Glory Kitchen Cairo nut & spice mix create a lovely combination of flavor. Parmegiano reggiano cheese is robust and nice on its own, however, when partnered with tangy blackberries you get a fresh burst of summer flavor.

This same recipe would also pair well with our Glory Kitchen Mumbai nut & spice mix. The pungent Indian flavors in the Mumbai blend adds a nice heat to the sweet honey and fruity berries.

Feel free to swap out the berries to whatever is in season. If you have access to fresh-picked blueberries, raspberries or strawberries, all would be a great match with salty parmesan slices.

No slaving away at a hot oven for this appetizer. With just a few ingredients and several minutes of slicing, this Blackberry and Parmesan Appetizer can be served to guests in no time. Enjoy!

Margie Bruner
owner of Glory Kitchen

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Blackberry and Parmesan Appetizer

Yield: approximately 6 servings

Ingredients

Cairo nut & spice mix

10-12 oz.fresh blackberries

1/2 lb block parmigiano reggiano cheese

2 tablespoons balsamic vinegar

1 tablespoon honey + more for drizzling

1/2 lime juice, fresh

1 handful mint, fresh

Instructions

Slice about 1/3 of the blackberries in half lengthwise and place all the berries into a bowl. To this berry bowl, add balsamic vinegar, honey and fresh lime juice. Sprinkle in some of the mint which has been sliced (julienned) very thin. Using a spoon, carefully turn and mix the berries to incorporate the juices. Set the berries aside to macerate for about 30 minutes.

Take the block of parmigiano reggiano cheese and carefully cut it into slices (see photo).

If serving this appetizer on one large platter, arrange all the cheese slices on a serving plate. If serving individual portions, arrange the cheese, fanning it out on one side of the plate. For individual servings, I would place about 3-4 slices per person.

Just before you are ready to serve, spoon the blackberries beside the parmesan cheese slices.

Drizzle the parmegiano reggiano cheese with a bit of honey and then sprinkle it generously with Cairo nut & spice mix mix and torn fresh mint leaves. Serve immediately with a chilled glass of white wine.

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© Glory Kitchen | all recipes and photographs are the property of Glory Kitchen
July 10, 2016

GRILLED PEACH AND CRAB MEAT SALAD
When it is peach season, summer peaches are one of the most flavorful and delicious fruits – BUT, only if they are in season and picked at the perfect time.

There is nothing worse than a mealy and tasteless peach. On the other hand, there is nothing more utterly delicious than a sweet & juicy peach. This recipe for Grilled Peach and Crab Meat salad calls for grilling, however, a freshly cut peach sans the cooking would be just as tasty. Skipping the grill would retain the firmness of the fruit. In this salad version, however, I chose to grill, which brings out an intense and caramelized flavor and a melt-in-your mouth tender bite.

The soft butter lettuce paired with lacey and somewhat bitter frisée lettuce makes a nice bed of greens for the tender peaches and delicate crab meat.

I’ve added our Glory Kitchen Mumbai nut & spice blend to the dressing to add some spunky flavor and a touch of heat. Other seasonings which would also work well with this salad are the Glory Kitchen Cairo, Provence or Penang nut & spice mixes. Toasted sunflower seeds and a bit more Mumbai nut & spice mix sprinkled on top adds an element of crunch.

If peaches are not available in your area, try this same recipe using plums, apricots, nectarines, or cherries – stone fruits are abundant all summer long.

Margie Bruner
owner of Glory Kitchen

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Grilled Peach and Crab Meat Salad

Yield: makes 4 large salads or 6 small, side salads

Ingredients

For the dressing:

2 teaspoons Mumbai nut & spice mix

4 tablespoons olive oil

1 small lemon, juice & zest

2 tablespoons balsamic vinegar

2 teaspoons dijon mustard

2 teaspoons honey

2 pinches sea salt

For the salad:

Mumbai nut & spice mix, for a final sprinkle

1 head butter lettuce (also called bibb or boston lettuce)

1 head frisée lettuce (also called curly endive or chicory)

6 ripe peaches

1/4 cup sunflower seeds, toasted

8 oz. lump crab meat

dressing (recipe listed above)

olive oil

pinch of sugar

pinch of salt

squeeze of lemon

Instructions

In a bowl, whisk together all the ingredients for the dressing and set aside.

Heat a small pan on the stove top and add the sunflower seeds. Gently toast them until they are just a tad brown. Stay close by because the seeds are small and can burn very quickly. Remove sunflower seeds from the pan and allow the seeds to cool completely.

Slice each peach in half and gently remove each pit. Drizzle each peach with a bit of olive oil, rub the open flesh side with your hands to coat it with a bit of oil. Place the peaches flesh face side up on a baking tray. Sprinkle each with a pinch of salt and a generous pinch of sugar. Place each peach, face down, on to a hot grill and grill just until they are a bit caramelized and have grill marks. Remove from heat and allow to cool completely. As an alternative to grilling, you can lay the peaches face up on a baking sheet and place under a hot broiler in the oven. Broil just until the tops caramelize just a bit. Remove from oven and allow them to cool completely.

Separate each leaf of the butter lettuce and place into a large mixing bowl. Drizzle with some of the pre-made dressing and with your hands, gently coat the lettuce leaves with a bit of dressing. Arrange the leaves in a circle onto each individual serving plate. Next, do the same with the frisée lettuce; remove the stems and break into bite sized pieces. Using the same dressing bowl, drizzle them with a bit of dressing and coat the leaves gently. Layer the frisée on top of the already arranged butter lettuce. Now take 3 half peaches and arrange them on top of the frisée lettuce. (If you are making small, side salads, I would use two half peaches per serving)

Gently top each salad with a serving of lump crab meat, taking care not to break up the pieces and trying to keep the crab chunks intact. Top each salad with a generous amount of toasted sunflower seeds.

Just before serving, drizzle each salad with additional dressing, give it a light squeeze of fresh lemon juice and finally, a sprinkle of additional Mumbai nut & spice mix. Serve immediately.

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© Glory Kitchen | all recipes and photographs are the property of Glory Kitchen
June 28, 2016

HOMEMADE PEANUT BUTTER
Who knew making Homemade Peanut Butter could be so simple and so delicious? I never quite believed when I read or heard that you could take fresh, whole nuts and whirr them away in a food processor until creamy nut butter immerged, but it really is true.

My husband has had a lifelong love and obsession for peanut butter. After becoming more conscious about the foods we ate, we grew more diligent about reviewing ingredient lists on products, and discovered most commercial jars of peanut butter were loaded with chemicals. We made the switch to buying pure almond and peanut butters at specialty grocery stores where the only ingredient coming out of these large nut crushing machines is pure almonds or peanuts.

This week I experimented with making my own nut butters using a variety of nuts and infusing them with spices, peppers and of course our Glory Kitchen nut and spice mixes. My hazelnut & chocolate butter (does Nutella come to mind?) received a pop of heat from our San Miguel nut & spice mix. The Asian peanut butter was blended with tahini and our Penang nut & spice mix, and the Middle Eastern flavored almond & peanut butter received an infusion of our Cairo nut & spice mix.

All three nut butter varieties had their own unique flavor, but all were delicious and so much more interesting than a straight up version of peanut or almond butter. We are loving the hazelnut & chocolate spread over bananas and strawberries. The Asian peanut butter is great on crackers with a drizzle of honey and additional crunchy Penang nut & spice mix sprinkled on top. The Middle Eastern nut butter is great in a peanut butter and jelly sandwich.

If you have a food processor, you too can easily make your own homemade peanut butter. The best part is you have delicious nut butters, made with real, plant-based ingredients and no chemicals, preservatives, or additives.

I hope you’ll give it a try; it’s great fun to watch the transformation and you’ll be thrilled with the homemade result.

Margie Bruner
owner of Glory Kitchen

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Homemade Peanut Butter

each blend makes 1-2 jars

Ingredients

Spicy Hazelnut & Chocolate Butter:

1 tablespoon San Miguel nut & spice mix

3 1/2 cups hazelnuts, roasted or raw

1 cup dark chocolate chips, or less if you want it less sweet

1/2 teaspoon cayenne pepper

1/8 teaspoon sea salt

Middle Eastern Almond & Peanut Butter:

1 tablespoon Cairo nut & spice mix

2 cups peanuts, roasted or raw

2 cups almonds, roasted or raw

1 teaspoon sea salt

Asian Peanut Butter:

1 tablespoon Penang nut & spice mix

4 cups peanuts, roasted or raw

1/2 cup tahini

1 tablespoon soy sauce

1/2 teaspoon sea salt

Instructions

If you prefer a more intense and roasted nut flavor, and you're working with raw nuts, spread your nuts onto a baking tray and place into a 375° oven. Toast the nuts just until they are lightly browned. Remove from the oven and allow to cool completely. If you prefer to keep your nuts raw, move forward with mixing them in a food processor.

If you are working with whole nuts, place all the nuts into a food processor and pulse until the nuts break down into small pieces. Add the remaining ingredients and whirl away until the mixture turns into a creamy butter. The more you process, the creamier the mixture will get, so if you prefer a crunchy or thick butter, do not process as long. As it mixes, stop and taste your flavors. If you like more heat on the Hazelnut Butter, add more cayenne. If you like it a bit saltier, add more salt. Just a little pinch at a time because salt and cayenne can overpower the butters very quickly, so add cautiously.

Pour your finished butters into canning jars and enjoy! They stay fresh longer if they are stored in the refrigerator, however, these can be left out on the counter at room temperature for about 1 week.

Notes

You can really get creative on flavors for homemade nut butters. Don't be afraid to experiment! Our Glory Kitchen Mumbai nut blend would also work well in a nut butter.

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© Glory Kitchen | all recipes and photographs are the property of Glory Kitchen
May 24, 2016

RED, WHITE, AND BLUE SALAD
This Red, White and Blue Salad recipe is a simple dish for celebrating anything patriotic in the USA. Monday is Memorial Day and it doesn’t take much to whip up a bright and colorful salad. Serve it on solid white, blue & white, or red accented dinnerware, and make the holiday feel just a bit more festive. Even if you don’t have grand plans for the Memorial Day holiday, a touch of patriotism can brighten the day.

To add a peppery bite to this salad I’ve used our Middle Eastern blend, Cairo nut & spice mix , however, the French blend, Provence, would add a nice herbaceous flavor, or the Indian blend, Mumbai, would add real spunk. I’ve used blackberries in this salad because I love the shape and flavor of these berries, however, blueberries are also a great color choice and they too bring a touch of sweetness to the mix.

A tip for presentation is to section each ingredient when arranging them onto the tossed greens to make the distinctive colors stand out.

Memorial Day typically marks the beginning of summer and is always celebrated on the last Monday of May. It originated at the end of the American Civil war, in 1868, when Union veterans would decorate the graves of those who died in service to our country during that war. It was first called “Decoration Day” but later changed to “Memorial Day” and is now intended to honor all United States deceased veterans who have served our country.

Thank you to all who have served and wishing you and your family a joyful holiday.

by: Margie Bruner, owner of Glory Kitchen
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Red, White & Blue Salad

Ingredients

For the salad:

Cairo nut & spice mix

mixed dark baby greens or mesclun mix

pine nuts, lightly toasted

grape tomatoes, sliced

blackberries, fresh

roasted chicken, shredded

feta cheese, crumbled

balsamic vinaigrette

For the balsamic vinaigrette

2 teaspoons Cairo nut & spice mix

3 tablespoons olive oil

2 ½ tablespoons balsamic vinegar

2 teaspoons dijon mustard

1-2 teaspoon honey

pinch of salt

Instructions

for the balsamic vinaigrette:

Whisk together the ingredients for the dressing and set aside.

for the salad:

Shred the roasted chicken into small pieces and set aside. True confessions - I often buy an already roasted chicken at the grocery store and shred it for salads, pot pies, and other recipes which call for shredded chicken. It makes the process sooo much quicker and who doesn't want a shortcut that makes life a bit easier, right?

Toast the pine nuts in a small pan over medium heat until lightly browned and set aside to cool. Work quickly and be ready to remove them from the heat onto a plate because they can burn in no time. (they taste delicious raw as well if you prefer not to toast)

Slice the grape tomatoes into small rounds and set aside.

When you are ready to serve, toss the greens with a bit of balsamic vinaigrette and arrange them on a serving plate. Arrange each ingredient over the dressed greens in sections to highlight the individual bright colors; pine nuts, tomatoes, blackberries, chicken, and crumbles of feta cheese.

Drizzle the top with a bit more vinaigrette and top the chicken section with Cairo nut & spice mix. Serve immediately.

Notes

Other Glory Kitchen nut and spice mixes which I think would work well with this salad are the Provence and Mumbai blends. If using the Provence mix, I would trade out the pine nuts for toasted whole cashews.

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© Glory Kitchen | all recipes and photographs are the property of Glory Kitchen
May 15, 2016

STRAWBERRY AND BRIE CROSTINI
When it’s fresh berry season I love to use them in recipes of all types but keeping the process simple allows you to shine the spotlight on the berry and enjoy the fruit in its purest form.

Strawberries are abundant in the Carolinas during the month of May – the locally grown berries are available at every farmer’s market and up and down country roadsides. There are strawberry festivals in many small towns and everyone seems to be celebrating the season of that beautiful, sweet fruit. It is the first sign that summer is on its way and it’s time to lighten up our meals with beautiful farm fresh produce.

There is nothing better than a simple strawberry compote or preserve that highlights the natural sweetness and keeps the berry juicy and flavorful. I am a crostini gal. A simple toast topped with good cheese and something homegrown paired with a glass of crisp wine is my go-to dinner.

This recipe calls for 2 pounds of fresh berries but I doubled the recipe and filled several jars with the beautiful, red goodness. My strawberry jars will be given as gifts, however, it’s always a good idea to store one away in the freezer for another day when you have sweet strawberry cravings!

Margie Bruner
owner of Glory Kitchen

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Strawberry & Brie Crostini

preserves will yield about 2 cups

Ingredients

For the strawberry preserves:

2 pounds strawberries, hulled & sliced in half

3-4 tablespoons lemon juice, freshly squeezed

1 cup honey

For the strawberry & brie crostini:

Mumbai nut & spice mix

toasted crostini toasts

strawberry preserves

brie cheese, room temp.

Instructions

for strawberry preserves:

After washing & trimming stems off strawberries, slice each one in half. Place the strawberries, fresh squeezed lemon juice, and honey into a large saucepan.

Begin to cook on a stovetop on high heat until the berries reach a boil, then reduce to a simmer and stir occasionally until the juices are released and the berries soften. When the syrup of the berries coats the back of a spoon, turn off the heat and allow the berries to cool. Cook time is about 15-20 minutes or until the syrup is thickened. Pour the cooled preserves into a jar and refrigerate until ready to use. These strawberries are great on toast, waffles, crostini or spooned over different cheeses for an appetizer.

for the strawberry & brie crostini:

Preheat the oven to 400° or set to broil (if you want them to toast very quickly). Slice a french baguette on the bias and place them onto a foil or parchment lined baking sheet. Brush each slice with olive oil, sprinkle with sea salt and place into the oven until they are lightly browned. If you have set the oven on broil, keep a close eye on the toasts because they brown quickly and can burn in no time - I am notorious for walking away and ruining a loaf of french bread so stay close to the oven! Remove and cool completely. These can be made the day before and stored in a ziplock baggie until ready to use.

Place a slice of brie cheese (room temperature) onto the toasts, spoon with strawberry preserves (also room temperature) and sprinkle generously with Mumbai nut & spice mix. For garnish, top with fresh thyme leaves.

Notes

This berry crostini can be made using all types of cheeses and various fresh fruits for the preserves. It would be wonderful using blueberries, blackberries, raspberries, even fresh seasonal figs. The spice mix could also work well with Cairo nut & spice mix

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© Glory Kitchen | all recipes and photographs are the property of Glory Kitchen
April 26, 2016

BEET AND AVOCADO SALAD
Oh the fresh flavors of this Beet and Avocado Salad spiced up with our Middle Eastern blend of nut & spices. Beets usually rank into two various camps. Some people love them, and others have a strong aversion to them. I have often heard those in the latter group say “they taste like dirt”.

Obviously that sounds quite unappealling, and I am ashamed to say for a long time I fell into that “dirt” category – I had a true disliking for all things beet related.

When beets became trendy in the chef and culinary worlds, I thought there must be something more to these messy, red, root vegetables and I had a hunch I was missing out on something special.

Once I learned the process of roasting with a bit of olive oil and sea salt, then marinating the beets in a tangy vinaigrette, I discovered the secret joys of this very popular veggie. The hot oven adds a wonderful roasted flavor and the marinade a sweet tanginess.

I have also found them to be delicious eaten raw, much like a carrot stick, and dipping them into spinach dip, hummus, or a creamy tzatziki sauce . Beets are often used to color food in a reddish/fuchsia pink hue, and with that dramatic presentation in mind, I often make beet hummus, beet vinaigrette dressing, and even beet muffins.

I don’t believe there is another natural, plant-based food out there that can create such magic in tinting foods. As an important side note, when working with beets, you’ll quickly find your hands will also get the red color treatment. Not to worry, it washes out, and you can always wear plastic gloves.

Beetroots are the bulbous portion (taproot) of the beet plant and can be either red or golden. Both are beautiful, rich colors and I often mix them together in salads, or sometimes use just one color to add pizzazz to foods. Every part of the beet plant is edible. The leaves and stems can be chopped up and added into salads, whipped up into a pesto, or sauteed in a bit of fresh garlic and olive oil then served as a side dish.

If you’ve not previously been a fan of beets, I urge you to try them again. With a little finesse in the preparation, they’ll quickly become one of your very favorites.

Margie Bruner
owner of Glory Kitchen

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Beet and Avocado Salad

4 large servings

Ingredients

Cairo nut & spice mix

4 beets, large (8 if small)

6-8 cups fresh spinach

2 ripe avocados

4-6 sprigs baby broccoli

2 tablespoons olive oil

2 tablespoons balsamic vinegar

1 generous pinch sea salt

candied pecans

Instructions

Wrap beets in foil and bake in a 350° oven for about 30 minutes. After 30 minutes, pierce the beets with a fork and if they are tender, they are ready. If still firm, continue to cook until they are fork tender. Remove from the oven, open up the foil, and allow to cool completely.

With a paring knife, gently remove the skin of the beets. Once cleaned, slice them in half (lengthwise), then slice each half again, forming pretty wedges. Place all the sliced beets into a large mixing bowl, add the olive oil, balsamic vinegar and sea salt. Toss these together gently then set aside to marinate and allow the juices to create a lovely vinaigrette dressing.

Take the spinach and chop ever so slightly just to break it down and make a bit smaller - do not over chop. Arrange the spinach at the base of each individual salad bowl or plate. On top of the spinach, layer the marinaded beets (reserving the vinaigrette left behind), the sliced avocado, the full sprigs of baby broccoli, and the candied pecans. Sprinkle the beets and avocado with generous amounts of Cairo nut & spice mix, take the remaining vinaigrette left behind from the beets, and drizzle over each individual salad.

Notes

If you wish to have a greater amount of beet vinaigrette dressing, double the amounts of olive oil and balsamic vinegar when marinating the beets. This salad would also be wonderful using our Glory Kitchen Mumbai, Penang or Provence blends.

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© Glory Kitchen | all recipes and photographs are the property of Glory Kitchen
March 28, 2016

RICE AND BEANS AND GREENS
This is a flavorful salad of brown rice, white beans, shaved brussels sprouts, chopped kale and any other greens that move you. A big bowl of this salad can become a filling and satisfying vegetarian meal that even ferocious meat eaters can stand behind. It also works beautifully as a side dish or even better, as a base for grilled salmon, white fish or roasted chicken.

The combination of part raw and part roasted greens gives the flavor a more interesting dimension. Tossing in one of our Glory Kitchen nut blends along with raw almonds adds wonderful crunch too. Use whatever greens are in season, kale, spinach, mustard greens, etc. and season this salad with dressing per your preferences.

I dressed this salad lightly, however, you can easily double or triple the amounts added if you like more tang and seasoning. It’s important that you taste as you progress along and add more dressing or seasoning until you reach the perfect flavor. Enjoy!

Margie Bruner
owner of Glory Kitchen

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Rice and Beans and Greens

4 servings

Ingredients

For the salad:

2 teaspoons Mumbai nut & spice mix

1 cup uncooked brown rice

2 cups vegetable broth

1 can white beans (I used Cannellini beans), rinsed and drained

1 small bag brussels sprouts (about 10-15 cabbages)

2 large handfuls baby kale

2 large handfuls fresh spinach or other greens

olive oil

½ cup raw almonds, whole

For the dressing:

1 ½ tablespoons olive oil

1 tablespoon balsamic vinegar

½ lime, fresh squeezed

1 tablespoon greek yogurt

1 pinch salt

1 generous pinch Mumbai nut & spice mix

Instructions

Measure 1 cup of uncooked brown rice and place into a small covered casserole dish. Add 2 cups of vegetable broth and 2 teaspoons of Mumbai blend. Cover and place into a 350° oven for 45 minutes. When tender and cooked through, remove rice from the oven, remove the lid, fluff the rice and let it cool completely.

Using a mandolin or a sharp knife, slice the brussels sprout cabbages into very thinly shaved slices. Set aside ½ to keep raw, the other half, spread onto a parchment lined baking sheet, drizzle with olive oil, a pinch of sea salt and Mumbai blend. Chop the baby kale, spinach or whatever greens you are using into small pieces, reserve ½ of each to keep raw, place the other half onto a baking tray and drizzle with oil, sprinkle with sea salt & Mumbai blend. Place both greens into a 400° oven until they are somewhat crisp (about 10-15 minutes). Remove from oven and cool completely.

Mix together the ingredients for the dressing and set aside.

In a large bowl, mix together the cooked brown rice, roasted & raw brussels, kale & spinach, chopped almonds, white beans, Mumbai blend and dressing. Serve a large bowl as a vegetarian entree or use the bean salad as a bed to top with roasted chicken, salmon or white fish. Enjoy!

Notes

Although I have used Mumbai nut blend for this dish, it would also work well with any of the other Glory Kitchen nut & spice mixes.

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