Author Archives: Margie

  •
    July 1, 2015

    SALUMI SANDWICH

    Cold cuts in Italy are referred to as Salumi.  This term can cover a vast array of Italian cured meats but a few include salami, prosciutto, pancetta and sausage.  

    The combination of one or more of these salty, smoky meats and a few additional ingredients can create a delicious and satisfying sandwich.  Top it all off with mozzarella, fresh tomatoes, fresh basil, and a bit of Italian crunch with a sprinkle of Umbria nut & spice blend.

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    Italian Sandwich

    Prep Time: 20 minutes

    Ingredients

    • Umbria nut & spice mix
    • good bread, an Italian loaf or baguette
    • Italian meats: salami, prosciutto, pancetta, sausages or smoked turkey
    • red onion, sliced thin
    • arugula
    • fresh mozzarella cheese
    • fresh tomato, sliced into thick slices
    • fresh basil leaves
    • olive oil
    • balsamic vinegar

    Instructions

    1. Slice a loaf of bread or french baguette in half, brush both sides with olive oil and toast in the oven until lightly browned.
    2. Mix together 1 part balsamic vinegar to two parts olive oil. Drizzle the oil & vinegar mix on each side of the bread. Begin to layer arugula, Italian meats (salumi), red onion, tomato, mozzarella cheese, tomato slices and basil leaves. Drizzle with a bit more vinaigrette and a generous amount of Umbria nut & spice mix.
    3. Slice and serve immediately or wrap in parchment paper, tie with baker's twine and pack in a basket for an outdoor picnic.


  •
    July 1, 2015

    BASIC HUMMUS

    Homemade hummus is a staple in our home.  I always keep the key basic ingredients stocked in our pantry because we never know when we’ll be craving this delicious, satisfying and versatile dip.

    This recipe is a great basic hummus and can be enhanced for all types of creative flavors  – roasted carrot hummus, beet hummus, roasted red pepper hummus, black bean hummus, eggplant hummus, avocado hummus; the list is endless.

    Serve hummus as a dip with pita, with fresh, crisp veggies, or spread it on sandwiches for creamy flavor.  It is healthy and flavorful and so very easy to whip up at the last minute.  And of course, our Glory Kitchen Cairo nut & spice mix is the absolute perfect topping.

    Keep the nut & spice mix close by because you’ll need to reapply to the top often!

    Margie Bruner - Glory Kitchen

    Margie Bruner
    owner of Glory Kitchen

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    Basic Hummus

    6-8 servings

    Ingredients

    • Cairo nut & spice mix
    • 2 cups canned chickpeas (they are also called garbanzo beans), rinsed & drained
    • ¼ cup olive oil
    • ½ cup tahini (sesame seed paste)
    • 2-3 cloves garlic, chopped
    • 1 lemon, fresh, juiced
    • salt and pepper

    Instructions

    1. Combine all ingredients, except Cairo nut & spice mix, into a food processor and puree until a smooth consistency is reached. Depending upon how thick you like your hummus, add small amounts of water and/or lemon juice and continue to puree until you reach the preferred consistency.
    2. Pour into a small serving bowl, drizzle with a bit of extra virgin olive oil and sprinkle generously with Cairo nut & spice mix.

    Notes

    This is a wonderful basic hummus recipe which can be enhanced with additional ingredients to take it in a whole new direction.

    This recipe would also work well with any of the other Glory Kitchen nut & spice mixes.

  • July 1, 2015

    ROASTED TOMATO CROSTINI

    This is one of my VERY favorite appetizers and is a crowd pleaser every time it is served. The roasted tomatoes take on a rich and intense taste yet stay moist and flavorful.

    These roasted tomatoes can be used in so many more ways than just on crostini toasts. Try topping them on eggs for breakfast, add them into your pasta or place aside a serving of delicate fish served over rice.  The best part is they are simple to prepare and the cooking takes place while you sleep!

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    Roasted Tomato Crostini

    Cook Time: 6 hours

    Yield: 8-10 servings

    2-3 crostinis per serving

    Ingredients

    Instructions

      Roasted Tomatoes:
    1. Slice Roma tomatoes in half, lengthwise and place in a large bowl. Drizzle tomatoes with extra virgin olive oil & sprinkle with sea salt. Arrange them slice-up on a baking sheet lined with foil or parchment paper. Sprinkle each tomato half with a pinch of Cairo nut & spice blend.
    2. Place sheet trays in an oven at 210° for 6-8 hours. (I place them in the oven just before bed and remove them in the morning.) Remove from oven, let cool, cover and refrigerate until ready to use.
      3. Crostini:
    3. Slice a french baguette on the angle & drizzle lightly with olive oil. Then sprinkle lightly with sea salt. Toast the slices in a 350° oven until lightly browned. Remove and cool the toasts.
      4. Tomato Crostinis:
    4. Smear each toast with a generous amount of ricotta cheese. Top each with a tomato (should be at room temperature).
    5. Finish each toast with slight drizzle of extra virgin olive oil, sprinkle with a bit more Cairo blend and top with fresh thyme. Serve & enjoy!

    Notes

    Any of the Glory Kitchen nut & spice mixes can be used with this recipe.

  •
    July 1, 2015

    BROCCOLI AND BLUEBERRY SALAD

    This salad is a bit of a twist from the traditional broccoli salad I grew up with.  This recipe uses fresh blueberries, currants and a lighter version of dressing than the standard one that typically has lots of mayonnaise.  It’s sweet, crunchy and oh so refreshing.

    Margie Bruner - Glory Kitchen

    Margie Bruner
    owner of Glory Kitchen

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    Broccoli and Blueberry Salad

    Ingredients

      For the Broccoli Salad:
    • Provence nut & spice mix
    • 7 cups small broccoli florets, blanched for 2 minutes or raw, depending upon personal preference
    • 1 ½ cups fresh blueberries
    • 1 cup chopped jicama (cut into small cubes)
    • ½ cup currants
    • ½ cup sunflower seeds, lightly toasted
      • For the Dressing:
    • ½ cup plain greek yogurt
    • 2 ½ tablespoon apple cider vinegar
    • 2 ½ tablespoons olive oil
    • ¼ tsp sea salt
    • 3 teaspoons Provence nut & spice mix
    • 2 tablespoons honey

    Instructions

    1. Whisk together all the dressing ingredients and set aside.
    2. In a large bowl, combine the broccoli, blueberries, jicama, currants & sunflower seeds.
    3. Depending upon taste, pour the desired amount dressing over broccoli mixture, and toss well. Chill for 1 hour before serving. Just before serving top with a bit of Provence nut & spice mix.

  •
    July 1, 2015

    CHEVRE CHEESE LOG

    Chevre is a french term for goat cheese which is typically considered to have origins in France.  Other types of french goat cheeses include Bucheron, Chabis and Bourdin.  

    Cheese made from goat’s milk is typically lower in fat and has a tangy, pungent flavor that is unique and distinctive.  Crusted with any of our Glory Kitchen nut and spice mixes, this cheese log is great to serve to guests alongside slices of fresh baguette.

    Using this popular French cheese, we crusted a log with French herbs from our Provence blend and served it at room temperature. These would also be great made into small rounds (like a chocolate truffle) and crusted in the same way.  Enjoy!

    Margie Bruner
    owner of Glory Kitchen

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    Chevre Cheese Log

    Ingredients

    Instructions

    1. Allow Goat cheese roll to come to room temperature then unwrap and roll into Provence nut & spice mix. You may need to pat into areas of cheese to cover the entire roll.
    2. Garnish the top with fresh herbs and serve with crackers or french baguette slices. This cheese has a beautiful presentation and is a wonderful addition to wine and cheese tastings.

    Notes

    All of the Glory Kitchen nut & spice mixes are perfect as a coating for soft cheeses. They are eye catching, flavorful, crunchy and make a beautiful presentation.

  • July 1, 2015

    GREEN PEPITA DIP

    This dip, spread, sauce or dressing is so versatile and can be used in so many ways.  It’s a mix of flavors – tangy from lime, creamy from avocado and a bit of heat from the jalapeno.  No one needs to know just how fresh and healthy this Pepita dip actually is.

    We love serving it as a dip for tostada chips or a spread for sandwiches.  It is also great for breakfast – spread on toast and topped with scrambled eggs or a fried egg.  Keep a bowl in the refrigerator and discover the joy of this sauce.  Finish it off with a heavy sprinkle our Mexican crunchiness, San Miguel nut and spice mix.

    Margie Bruner
    owner of Glory Kitchen

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    Green Pepita Dip

    Yield: about 3 cups

    Serve as a dip with tostada chips, carrot sticks or celery sticks. Use as a spread for sandwiches or wraps. Thin with water or more olive oil and use as a base under fresh tomato slices, roasted vegetables or baked fish. Drizzle over a salad or spread on crostini. This spread, dip, or sauce is so delicious and versatile - the sky's the limit!

    Ingredients

    • San Miguel nut & spice mix
    • ¾ cup pepitas (pumpkin seeds)
    • ½ can cannellini beans (white kidney beans), rinsed & drained
    • 1 large avocado, ripened
    • 2-3 jalapeños, fresh, ribs & seeds removed, then chopped
    • 1 cup cilantro, fresh
    • 2 shallots, chopped
    • 1 ½ limes, zest & juice
    • 1 teaspoon kosher salt
    • ½ cup extra virgin olive oil

    Instructions

    1. Prepare all the ingredients as directed.
    2. Mix everything together in a food processor and blend until fully processed but not completely pureed. It is nice to see bits of cilantro leaves, but no large chunks. At this point I taste and add more jalapeño if it needs more heat.
    3. Just before serving sprinkle with a garnish of San Miguel nut & spice mix.

    Notes

    This dip would also work well with Mumbai, Cairo, Umbria or Penang nut & spice mixes.

  • July 1, 2015

    ROASTED BROCCOLINI

    Broccolini cooked in a clean and simple manner, seasoned and topped with crunchy spices from our Umbria nut & spice mix is one of the best ways to enjoy this wonderful vegetable.  The bright green color and crisp stalks served on a bed of creamy lentils or rice are veggie perfection.

    Margie Bruner - Glory Kitchen

    Margie Bruner
    owner of Glory Kitchen

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    Roasted Broccolini

    Ingredients

    • Umbria nut & spice mix
    • 1-2 bunches Broccolini
    • 2 red onions, sliced
    • olive oil
    • kosher sea salt
    • cooked rice, lentils, quinoa or other grain to serve vegetables over

    Instructions

    1. Preheat oven to 400°. Line a sheet pan with parchment paper and position the broccolini on one side and the red onions on the other. If you prefer, place each veggie on its own separate sheet tray. Drizzle both vegetables lightly with extra-virgin olive oil and toss each with your hands to coat. Sprinkle with sea salt and a generous amount of Umbria nut & spice mix.
    2. Roast the vegetables in the oven for about 15-20 minutes until lightly browned and tender. Remove from the oven and serve over a bed of lentils, rice or quinoa. As a finishing touch, garnish with a bit more Umbria nut & spice mix.

    Notes

    This recipe would work well with any of the Glory Kitchen nut & spice mixes.

  • July 1, 2015

    CELERY ROOT, CARROT AND PEANUT SALAD

    Celery root goes by many other names such as celeriac, turnip-rooted celery, or knob celery and is typically harvested in the fall.  It’s an odd looking root bulb that isn’t widespread but has a distinctive look and is a crunchy tasting cross between grassy parsley and celery.

    I used this celeriac bulb in a raw state, much like I would a carrot or radish.  Once peeled and sliced it adds a wonderful and unique crispness to foods and is a good partner to raw carrot salads.  Topped with crunchy peanuts and our Penang Asian nut mix, it makes a lovely presentation.

    This colorful salad is light, crunchy and fresh tasting and can be served alongside sandwiches or displayed on a large platter for entertaining.  Enjoy!

    Margie Bruner
    owner of Glory Kitchen

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    Celery Root, Carrot & Peanut Salad

    Ingredients

      For the salad:
    • Penang nut & spice mix
    • 4 carrots, julienned or cut into matchsticks
    • 1/2 - 1 (depending upon size) celery root or celeriac, julienned
    • 1 daikon radish, julienned
    • peanuts, toasted
    • arugula
      • For the vinaigrette dressing:
    • 3 Tablespoons sesame oil
    • 2 Tablespoons fresh lime juice, plus zest of lime
    • 2 teaspoons soy sauce
    • 2 teaspoons hoisin sauce
    • 1 teaspoon honey
    • pinch of sea salt

    Instructions

    1. Mix together all the ingredients for the Asian vinaigrette and set aside.
    2. Julienne or cut into small matchsticks: carrots, celery root & daikon radish.
    3. In a large bowl add carrots, celery root, daikon radish, peanuts, and a good pinch of Penang nut & spice mix. Toss together with dressing (amount depending upon taste). Layer a handful of arugula leaves on plates, top with the carrot/celery root mixture and finish with additional Penang mix.

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    July 1, 2015

    BABY BOK CHOY AND FARRO

    Bok choy, also called pak choi, is a Chinese cabbage that grows in a cluster much like celery but has lovely flowing dark green leaves emanating from the base. Baby bok choy plants are much smaller than the typical large stalk and their petite size make for a lovely presentation on a plate.

    In this recipe we’ve kept the stalks intact and roasted the bok choy then layered it over a bed of farro. Rice or or noodles would also serve as a tasty bed for bok choy. Finish it with a generous sprinkle of Glory Kitchen Penang nut & spice mix.  Enjoy!

    Margie Bruner
    owner of Glory Kitchen

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    Baby Bok Choy & Farro

    2-3 servings

    Ingredients

    • Penang nut & spice mix
    • 3-4 baby bok choy, sliced in half
    • olive oil
    • sea salt
    • 1 cup farro
    • 2 cups vegetable or chicken stock
    • ½ - ¼ cup peanuts or cashews, toasted

    Instructions

    1. In a medium saucepan bring vegetable or chicken stock to a boil. Add farro and boil for 10 minutes. Remove from heat, cover and let sit until all the liquid is absorbed.
    2. Take bok choy halves and toss with a bit of olive oil to coat lightly. (I massage the leaves and stalks gently with my hands to lightly coat with oil). Place face up on a baking sheet lined with parchment paper. Season with sea salt and top with a good pinch of Penang nut & spice mix.
    3. Bake bok choy at 400° for about 15 minutes or until cabbage is lightly browned and wilted. Keep a close eye out for the oven because it tends to cook quickly. Remove from oven.
    4. Take farro and toss in toasted nuts and 1 1/2 teaspoons of Penang nut & spice mix.
    5. On a serving plate arrange a bed of farro mix. Top with roasted bok choy. Garnish with a few more nuts & a bit more Penang mix.

    Notes

    This recipe would also work well with Cairo & Mumbai nut & spice mixes.

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