Author Archives: Margie

  •
    August 30, 2015

    TOMATO AND CREAMY CHEESE APPETIZER

    I couldn’t wait to post this Tomato & Creamy Cheese Appetizer recipe because it is one of my all-time favorites and I have been making it routinely since the early years of my marriage.  It is one I make every summer when the tomatoes are ripe and delicious, the basil is growing robustly in my garden, and the outdoor gatherings are plentiful.

    I still remember fondly the days when our young neighborhood was filled with loads of little ones and on warm evenings families would gather in our front yards at the end of a work day.  I would often serve this fresh tomato appetizer with a glass of cool crisp wine to the parents as we watched our children play and enjoyed the summer season.

    The creaminess from the base of cheese topped with fresh tomatoes, crisp red onion and herb flavors from the pesto are an amazing combination.  Finish it off with crunchy Italian flavors from Umbria nut & spice mix  and you’ll find you have an appetizer difficult to step away from.

    Margie Bruner
    owner of Glory Kitchen

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    Tomato & Creamy Cheese Appetizer

    Ingredients

    • Umbria nut & spice mix
    • mascarpone cheese, 8 oz.
    • fresh mozzarella cheese, 1 ½ cup, shredded
    • roma tomatoes, 2 (about 1 cup), chopped
    • red onion, ½ cup, chopped
    • fresh basil pesto, 6 oz. (homemade or store bought)
    • kosher salt
    • fresh cracked pepper
    • Carr’s Crackers or a simple, crisp cracker

    Instructions

    1. Chop tomatoes and set aside. Chop onion and set aside.
    2. Allow the mozzarella and mascarpone cheeses to come to room temperature. In a bowl, mix the two cheeses together with a spoon. Although it is messy, I often use my hands to meld these two cheeses and mix them thoroughly.
    3. Using a small, shallow bowl/serving plate with about a 2 inch side (see photo), press the cheese mixture into the bottom of the plate and spread evenly across the bottom.
    4. Top with a layer of pesto. Next layer the fresh tomato, then the onion and finally sprinkle with a generous amount of Umbria nut & spice mix. Top with fresh oregano, basil or any other herb you have on hand.
    5. Serve with crackers.

    Notes

    This recipe is great for outdoor gatherings in the spring or summer using freshly harvested ingredients.
    Would also be great with Mumbai, Cairo or San Miguel blends.

    Tomato & Cheese Appetizer
    Tomato & Cheese Appetizer
    Tomato & Cheese Appetizer
  •
    August 24, 2015

    CHERRY, CANTALOUPE, AND AVOCADO SALAD

    This salad has bright, bold flavors as well as beautiful colorations.  It is sweet, tangy, creamy, spicy & crunchy all in one bowl.  The sweet cherries & cantaloupe add a unique flavor profile to the tender spinach leaves and creamy avocado.  For a bit of heat and smoky flavor we added in a good sprinkle of San Miguel nut & spice mix – quite a combination of flavors and a lovely presentation.

    Margie Bruner
    owner of Glory Kitchen

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    Cherry, Cantaloupe & Avocado Salad

    Ingredients

      For the Salad:
    • San Miguel nut & spice mix
    • 1 avocado
    • 1 small carton of fresh cherries
    • 1 small cantaloupe
    • 1 bag fresh spinach
    • 1 small red onion
    • 2 roasted chicken breasts, shredded (or a store bought roasted chicken)
    • vinaigrette dressing
      • For the Vinaigrette Dressing:
    • 1 teaspoon San Miguel nut & spice mix
    • 2 tablespoons balsamic, red wine or champagne vinegar
    • 4 to 5 tablespoons extra-virgin olive oil
    • 2 teaspoons Dijon mustard
    • 1 ½ teaspoons honey
    • large pinch of sea salt
    • fresh cracked pepper

    Instructions

    1. Whisk together dressing ingredients and set aside.
    2. Shred the roasted chicken into pieces and set aside.
    3. Slice half the red onion into thin slices.
    4. Seed the cantaloupe and using a melon baller, make small balls and place in a bowl. Use about ½ the cantaloupe, depending upon size.
    5. Using a cherry pitter (can be found at any kitchen supply store), pit a carton of fresh cherries. Slice them in half and set aside.
    6. In a large bowl, pour a small amount of dressing over the fresh spinach and toss well to coat the leaves. Add the chicken, cherries, cantaloupe, onion & toss well.
    7. Cut the avocado into bite size pieces and gently toss these into the salad.
    8. Place in a large serving bowl or on individual plates and sprinkle with additional San Miguel nut & spice mix just before serving.

    Cherry, Cantaloupe & Avocado Salad
    Cherry, Cantaloupe & Avocado Salad
    Cherry, Cantaloupe & Avocado Salad
  •
    August 16, 2015

    PICKLED SUGAR SNAP PEAS

    Preserve the bounty of the summer harvest by pickling all types of vegetables and even fruits. Historically, pickling was done to preserve the shelf life of food, especially through the cold winter months, but now it is a trendy and popular method to transform delicious varieties of fruits & vegetables.

    Jars of pickled foods make beautiful and heartfelt gifts, and what better way to give a food gift than to put on the finishing touch with a Glory Kitchen gift tag!

    A few pickling ideas include baby cucumbers, beets, okra, cauliflower, lemons, carrots, peppers, fennel, asparagus, radishes, red grapes, even cranberries.  If it fits in a jar – it would probably make a great pickle!  Here we’ve pickled sugar snap peas and added Mumbai nut & spice mix to the brine for a wonderful tangy and spicy flavor.  Any of the Glory Kitchen nut & spice mixes would be great flavor additions to a jar of pickles.

    Margie Bruner - Glory Kitchen

    Margie Bruner
    owner of Glory Kitchen

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    Pickled Sugar Snap Peas

    Ingredients

    • Mumbai nut & spice mix
    • sugar snap peas, approx. 7 oz. or 1 small bag
    • ¾ cup white wine vinegar
    • ¾ cup water
    • 2 teaspoons sugar
    • 2 teaspoons kosher salt
    • canning or pickling jar 16 oz (2 cup) size

    Instructions

    1. Wash & dry the pickling jar and set aside.
    2. Bring to boil the wine vinegar, water, salt and sugar and stir until sugar & salt are completely dissolved. Remove from heat and cool completely.
    3. Add 1-2 teaspoons Mumbai nut & spice mix to jar. Carefully arrange the sugar snap peas in the jar so they are upright and side by side. I find it easier to hold the jar on its side as I stack the snap peas in the jar until filled. Fill until packed tightly.
    4. Pour the cooled vinegar mixture into the jar of sugar peas. Tighten the lid and turn upside down to distribute the Mumbai spice mix. Place in the refrigerator for a few days before unveiling the jar. These will keep refrigerated for about 1 month.
    5. Serve on salads, sandwiches or as a side to a luncheon dish.

    Pickled Sugar Snap Peas
    Pickled Sugar Snap Peas
    Pickled Sugar Snap Peas
  • August 9, 2015

    BAY SCALLOPS WITH SWEET ORANGE GLAZE AND BOK CHOY

    This dish looks like a painting.  Amazingly, the process is quite simple and the ingredients are few – it’s all in the presentation.  The flavors are sweet and tangy with orange glaze drizzled over delicate little scallops.

    This scallop dish was created by Kayla Howey, of The Original Dish. Kayla has a rare combination of unique culinary skills and presentation finesse.  She captures food in such lovely ways – always stimulating through vision first, then through the combination of flavors and process.  Kayla is a talented food blogger and chef extraordinaire who has been raised in the food world where her father, who owns his own restaurant, surrounded her childhood with all things food related.

    These tender scallops strewn over crunchy sautéed bok choy and drizzled with a sweet orange glaze make a unique and delicate dish.  Finished with french herbs and crunchy cashews from Provence nut & spice mix, and you have a light and beautiful summer dish.

    To see more of Kayla’s work, visit her website at www.theoriginaldish.com.

    Kayla Howie

    food blogger

    instagram: @theoriginaldish
    website: www.theoriginaldish.com

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    Bay Scallops with Sweet Orange Glaze & Bok Choy

    Ingredients

      for Sweet Orange Glaze:
    • 3 tablespoons honey
    • 2 tablespoons fresh orange juice
    • 1 tablespoon water
    • 6 whole black peppercorns
      • for Bay Scallops & Bok Choy:
    • Provence nut & spice mix
    • 2 tablespoons oil
    • 1 lb bay scallops
    • 2 small heads bok choy, ends removed and cored
    • salt & pepper
    • 3 tablespoons chicken stock (low sodium)
    • fresh orange slices, to garnish

    Instructions

      Sweet Orange Glaze:
    1. Combine the honey, orange juice, water and peppercorns in a small saucepan over medium heat. Bring to a boil. Reduce the heat to low and simmer for 10 minutes until reduced and thickened. Strain the glaze over a sieve and reserve until ready to serve.
      2. Bay Scallops & Bok Choy:
    2. In a medium sauté pan, heat the oil over medium-high heat. When sizzling hot, add the scallops. Season with salt & pepper. Cook for just a minute or two per side. Remove the scallops from the pan and add the bok choy (using the same oil, plus more if needed). Season with salt and pepper.
    3. Quickly sauté the bok choy for just a minute until slightly wilted.
    4. Plate the bok choy with the bay scallops and a drizzle of sweet orange glaze on top. Over the entire dish, sprinkle a generous amount of Provence nut & spice mix. Garnish with fresh orange slices.

    Bay Scallops with Sweet Orange Glaze & Bok Choy
  •
    August 2, 2015

    ROASTED OKRA WITH RED LENTILS

    Years ago I shied away from okra because I had an aversion to the slime it would release when cooked.  Well, no more! This no-slime cooking method makes amazingly delicious okra.

    During our Charlotte summers, farm grown okra is plentiful in farmers markets. When I purchased this okra at the market some were a deep crimson red and others a bright green. Unfortunately, the vibrant colorations faded when they were cooked but the flavor is just amazing.

    Roasted okra layered over a bed of red lentils and sprinkled with crunchy peanuts from our Penang nut & spice mix – it is a perfect meal or a side dish.  Enjoy!

    Margie Bruner - Glory Kitchen

    Margie Bruner
    owner of Glory Kitchen

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    Roasted Okra over Red Lentils

    Ingredients

    • Penang nut & spice mix
    • fresh okra
    • extra virgin olive oil
    • sea salt
    • red lentils, dried
    • chicken or vegetable stock

    Instructions

    1. Wipe the fresh okra with a soft cloth to clean. Spread onto a foil lined baking sheet and toss the okra with a bit of olive oil, sea salt and Penang nut & spice mix. Bake in a 425º oven for about 20 minutes or until gently browned.
    2. While the okra is roasting, in a saucepan, bring the chicken/vegetable stock to a boil. Depending upon how much okra you are roasting and how many servings you will need, I use two parts liquid to lentil. If using 1 cup of lentils, use 2 cups of stock. Once it is boiling, add the red lentils, stir and cover. After 30 seconds, lower the heat and carefully watch so as not to over cook the lentils. Lentils cook quickly and become soft and mushy if overcooked. Cook time should be around 5-10 minutes. Lift lid and allow to cool so the cooking does not continue yet they stay warm while the okra finishes roasting.
    3. Remove okra from oven. Place a bed of lentils on a serving plate, top with the okra. Finish with additional Penang nut & spice mix.

    Notes

    Roasted okra pairs perfectly with any of the Glory Kitchen nut & spice mixes.

    Roasted Okra over Red Lentils
    Roasted Okra over Red Lentils
    Roasted Okra over Red Lentils
  •
    July 28, 2015

    CRABMEAT AND MELON SALAD

    This lump crabmeat and melon salad is very simple in both ingredients and process.  The flavor is light, refreshing, and perfect as a summer meal.

    The salty and delicate crabmeat pairs beautifully with sweet summer cantaloupe.  The peachy colorations are lovely and fresh – it would be perfect served at a luncheon or an outdoor gathering.

    Margie Bruner
    owner of Glory Kitchen

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    Crabmeat & Melon Salad

    Ingredients

    • Cairo nut & spice mix
    • 1 cantaloupe melon, sliced
    • arugula greens
    • quinoa or couscous, cooked and cooled to room temperature
    • toasted pinenuts
    • fresh crabmeat
    • vinaigrette dressing

    Instructions

    1. Slice the cantaloupe into thin slices and set aside. Toast the pine nuts and set these aside to cool.
    2. In a large bowl toss the arugula greens with a light amount of balsamic vinaigrette. Arrange on a platter or individual serving plates.
    3. In an alternating manner, layer the slices of melon over the arugula greens. Lightly arrange the crabmeat over the melon. Sprinkle with the pine nuts and Cairo nut & spice mix. Serve immediately so the arugula does not wilt.

    Notes

    This salad would also pair well with Penang, Mumbai and Provence nut & spice mixes.

    Crabmeat & Melon Salad
    Crabmeat & Melon Salad
    Crabmeat & Melon Salad
  •
    July 1, 2015

    BLUEBERRY CROSTINI

    This blueberry crostini is not only beautiful but oh so simple and fresh tasting.  The lovely combination of sweet berries, honey, lemon, and Mumbai nut & spice mix provides a perfect sweet and savory profile.   This  crostini is a must-have for summer – appetizer, breakfast or snacktime, it is always a crowd pleaser.

    Margie Bruner
    owner of Glory Kitchen

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    Blueberry Crostini

    Total Time: 20 minutes

    Ingredients

    • Mumbai nut & spice mix
    • 1 french baguette
    • olive oil
    • kosher sea salt
    • fresh blueberries
    • ricotta cheese
    • 1 fresh lemon, zest & juice
    • honey
    • fresh mint leaves

    Instructions

      For crostini:
    1. slice a french baguette on the bias (at an angle), drizzle with olive oil and sprinkle with kosher sea salt. Bake in a 350° oven until lightly toasted.
      2. For blueberry crostini:
    2. mix 2 teaspoons (or more depending upon taste) of fresh squeezed lemon juice into ricotta cheese. Layer a smear of ricotta on each crostini toast. Add blueberries & drizzle each with honey. Sprinkle with torn mint leaves & lemon zest. Finish with Mumbai nut & spice mix.

    Notes

    This recipe would also pair well with Cairo, Provence and San Miguel nut & spice mixes.

  • July 1, 2015

    KALE AND PECAN SALAD

    I wasn’t always a huge fan of kale in salads, however, once I discovered the technique of “massaging” your kale, the greens became much more tender and less bitter.  The technique of massaging your greens simply means to add a bit of olive oil, and with your hands, gently give the leafy greens a good rub-down for several minutes.  You’ll be amazed at what a quick 5-minute massage can do to the texture of this sometimes bitter green.

    Margie Bruner
    owner of Glory Kitchen

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    Kale & Pecan Salad

    Ingredients

    • San Miguel nut & spice mix
    • 1 bunch kale, washed & dried
    • 1 orange
    • 1/4 cup raw pecans
    • 1 cup cooked quinoa
    • 1 fresh ear corn
    • 1/4 cup dried cranberries
    • juice from 1/2 lemon
    • juice from orange, + 1 teaspoon orange zest
    • olive oil
    • salt & pepper

    Instructions

    1. Remove the tough stems from kale & chop into small pieces. Place kale in a large bowl, sprinkle with olive oil and massage the kale well for about 5 minutes. To tenderize even more, cover and place in refrigerator overnight.
    2. In a saucepan, bring to boil about 1 inch of water. Place the cob of corn in the boiling water and cover for 2-3 minutes. Remove & let cool. With a large knife, carefully remove kernels from the cob and set aside.
    3. Section the orange over a bowl to capture juices. When finished sectioning, squeeze the orange membranes into the same bowl to preserve all of the orange juice.
    4. In a large bowl, add kale, oranges sections & their juice, corn, quinoa & cranberries. Add about 2 tsp olive oil, juice from 1/2 lemon, salt & pepper. Toss well. Add the pecans & toss again.
    5. Serve and top with a few extra orange sections, pecans & cranberries.
    6. Finish with San Miguel nut & spice blend.

    Notes

    This recipe would also pair well with Mumbai, Cairo, Provence & Penang nut & spice mix.

  • July 1, 2015

    SIMPLE BAKED SALMON

    This popular fish, considered a super food due to its healthy proteins and omega-3’s, is delicious so many ways.  Sometimes, however, the most simple preparation can give the best results.  Served with a fresh salad or over quinoa, this simple baking method for salmon is simple and never fails.

    Margie Bruner - Glory Kitchen

    Margie Bruner
    owner of Glory Kitchen

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    Simple Baked Salmon

    4 servings

    Ingredients

    • Mumbai nut & spice mix
    • 4 individually cut Salmon fillets
    • olive oil
    • 1 lemon, fresh, juiced
    • ¼ cup white wine
    • kosher sea salt

    Instructions

    1. Bring the salmon fillets to room temperature and pat dry with a paper towel. Place the fish in a small baking dish that has been lightly oiled with olive oil on the bottom. Using your hands, rub each fillet with olive oil to lightly cover the fish.
    2. Mix together the lemon juice and white wine and pour over the salmon fillets. Season each fillet with a pinch of salt & a good pinch of Mumbai nut & spice mix.
    3. Bake the salmon in a 425° oven for about 15 - 20 minutes. Do not overcook.

    Notes

    This simple salmon recipe would also work well with Cairo & Penang nut & spice mixes.

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