Author Archives: Margie

November 8, 2016

ROASTED GARLIC AND BUTTERNUT HUMMUS
Set aside your usual basic hummus for this wonderful fall-flavored Roasted Garlic and Butternut Hummus. The color celebrates fall and the flavor has a touch of sweet and a lot of savory. Then of course it is highlighted with a generous crusting of our Glory Kitchen Cairo nut & spice mix.

Whenever I serve hummus topped with one of our Glory Kitchen nut blends, I always make certain to have the jar close by because just as soon as the topping is scooped up, I get requests for another generous sprinkle of the nut blend. It adds such great texture to the creamy hummus and this Cairo nut blend has peppery spunk.

This recipe is amazingly quick. The only extra step after gathering your ingredients is roasting the garlic and butternut, and honestly, if you really aren’t up to spending the time, you can add two or three cloves of raw garlic and open a can of pumpkin.

The first time I made hummus I realized just how quick and simple it is to make at home. I vowed to make it homemade more often – and I’ve kept to that promise.

Hummus is a flavorful dip to pair with the daily vegetables we all need to be eating. Perfect for dipping carrots, celery, cucumber or broccoli. I make it a habit to always have canned garbanzo beans (chickpeas) and tahini in the pantry. If I don’t have a fresh lemon or lime, I substitute with either white wine vinegar or balsamic. And of course we always have olive oil and garlic, so there’s hardly a time I’m not stocked and ready to throw together a quick batch of hummus. It also stores beautifully in the refrigerator.

I hope you’ll try this recipe for Roasted Garlic and Butternut hummus. Basically, it is just gathering all of your ingredients and whizzing them away in a food processor. Then poof… it’s ready for delicious dipping!

Margie Bruner
owner of Glory Kitchen

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Roasted Garlic & Butternut Hummus

Yield: serves 4-8

Ingredients

2 teaspoons, plus more for garnish Cairo nut & spice mix

2 cups butternut squash, roasted

1/2 head garlic, roasted

1 can (15 oz) garbanzo beans (chickpeas)

2 tablespoons tahini

2 tablespoons olive oil

2 tablespoons balsamic vinegar

1.5 teaspoon sea salt

2 teaspoons maple syrup

1/2 teaspoon coriander

1/4 teaspoon nutmeg

pinch of cayenne pepper

Instructions

Peel the butternut squash and cut into cubes. Because butternut can be difficult to cut, one trick I like to use is to microwave the entire squash for 3-4 minutes, allow it to cool somewhat, then peel, slice and cube. This softens the flesh a bit and makes the slicing so much easier.

Or, you can always buy already prepped & cut squash at the grocery store. 🙂

Slice the garlic across the entire head at the non-root side so the garlic cloves are exposed (no need to peel). Place both the garlic head and the cubed butternut onto a lined baking sheet. Drizzle with olive oil, sprinkle with sea salt, and toss gently.

Place into a hot 425° oven and roast until both are lightly browned. Remove and cool completely. This can be done the day before.

Place all of the ingredients into a food processor and puree until it is nice and smooth. Add 1 tablespoon of water, one at a time, until you reach the desired consistency.

Spoon the hummus into a nice serving bowl. Dredge the top with the back of a spoon in a circular formation to make a bit of a spiral well. Drizzle the creases with olive oil and then finish the top with a generous amount of Cairo nut & spice mix. I also like to add a few fall garnishes for decoration right before I serve. Ideas might be matchstick sliced apples, small cubes of butternut, chopped herbs, matchstick radishes, pickled okra or cornichons , small cubes of carrots, just peruse your refrigerator for ideas.

Serve with slices of pita bread, pita chips, crackers, carrot sticks, celery sticks or other fresh veggies.

Notes

Other Glory Kitchen nut blends which would work well with this Roasted Garlic and Butternut Hummus is the Mumbai blend or the San Miguel blend.

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© Glory Kitchen | all recipes and photographs are the property of Glory Kitchen
October 30, 2016

BUTTERNUT, BEET, AND FARRO SALAD
One of the very best flavors of fall is roasted vegetables of the season – and butternut squash is probably on the top of my personal list. The flavors of this veggie are THE best. Here I’ve tossed them into a delicious Butternut, Beet, and Farro Salad – which celebrates this beautiful season’s flavors and colors.

Let me begin by saying, butternut squash is amazingly tasty when roasted. The only draw back, it has a very tough exterior and can be difficult to prep when peeling and slicing.

An easy solution is to purchase this veggie already precut in the grocery store. I’ve seen it at Whole Foods and a few other stores already cut into cubes, and although I did hand cut this one myself, it is soooo much easier to skip this step and buy it pre-cut.

After it is roasted and softened in a hot oven, I also like to turn on the broiler for just a few minutes to brown and crisp up the top. Remember, to never walk away from a broiler or you’ll risk burning your beautiful vegetables. It only takes a minute to brown the tops so stand right by the oven with the light on and keep your eyes glued to the window.

As for the kale in this salad, it helps to “massage” your kale. That means chopping your fresh kale, drizzling it with a bit of extra virgin olive oil, a pinch of salt, and a sprinkle of our Provence nut & spice mix, then working it with your hands, massaging and breaking down the tough leaves.

Set the large bowl of massaged kale aside while you prepare the rest of your salad ingredients. The longer it sits, the softer and more seasoned your greens will become. If you thought you didn’t like kale because it was a tough and bitter green, this prep method might change your mind completely.

And finally, the dressing. This is one of my very favorite french vinaigrette dressing combinations and it works on so many different types of salads. If you commit it to memory and have the basic ingredients on hand, you’ll always be ready to whip up a fresh and delicious vinaigrette instead of resorting to an old refrigerator jar most likely filled with unfamiliar chemicals. This dressing is brought to life with a teaspoon of Provence nut & spice mix, dijon mustard, and a drizzle of maple syrup (you can always substitute honey instead of the syrup).

Don’t let the fall season pass you by without roasting a large batch of butternut squash and throwing it into not only this salad, but also in pasta, rice bowls, or even pureed to create a delicious sauce.

Margie Bruner
owner of Glory Kitchen

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Butternut, Beet, and Farro Salad

Yield: 4-6 servings

Ingredients

For the dressing:

1 teaspoon Provence nut & spice mix

1/4 cup olive oil

1/8 cup balsamic vinegar

1 teaspoon maple syrup (or honey)

1 teaspoon dijon mustard

good pinch of sea salt

pinch of red pepper flakes (optional)

For the salad:

1 small-med butternut squash

5-7 beets

2 purple sweet potatoes (or regular sweet potatoes)

olive oil

5-6 leaves of fresh kale

1 cup farro

2 cups water

2 teaspoons Provence nut & spice mix

8-10 stalks fresh kale

olive oil

Instructions

For the dressing:

Whisk together the ingredients for the french vinaigrette dressing and set aside.

For the salad:

Wash and dry the kale well. Remove the leaves from the thickest part of the kale stems and discard the stems. Chop the kale into small pieces - I like to chop them into smaller than bite-sized pieces. Add all the kale into a very large mixing bowl, drizzle with olive oil (about 2 teaspoons), sprinkle with a pinch of sea salt and about 1 teaspoon of Provence nut blend. Using your hands, massage the oil and spices into the kale. Continue massaging for a while until the kale becomes well coated and a bit softer. Set aside.

In a saucepan, bring water to a boil, add the dry farro, 2 teaspoons Provence nut & spice mix and a good pinch of salt. Cover the pot and simmer for 10 minutes. Remove from the heat and leave the pot covered for an additional 5-10 minutes. Remove lid, fluff, and allow to cool.

Peel and cube each of the butternut squash, beets and sweet potato. Place the cubes on baking sheets, making certain to separate out the beets from the sweet potato and butternut because the intensely red juices from the beets will bleed onto the other veggies. Drizzle them with olive oil, sprinkle with sea salt and toss well to coat the vegetables. Place the trays into a hot 425° oven for about 20-30 minutes or until the vegetables become tender. Once they are somewhat tender I like to put them under the broiler to lightly brown & crisp a few of the tops. Immediately remove from the oven and allow them all to cool.

In a serving bowl, arrange the kale, farro, roasted veggies and finally drizzle with the french vinaigrette dressing. You can either present these salads with each ingredient sectioned out or toss in a large bowl with the dressing and serve into bowls. Enjoy!

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© Glory Kitchen | all recipes and photographs are the property of Glory Kitchen
October 25, 2016

SPICY CHIPOTLE CRACKERS
These Spicy Chipotle Crackers are the perfect snack food to serve at a party. They’re a crispy, cheesy, spicy bite and difficult to stop eating. Our San Miguel Mexican blend of pepitas (pumpkin seeds), ancho chilies, chipotle pepper, mexican oregano and other spices really liven up these crackers.

This is a quick and easy recipe which brings to life a typical cracker and keeps your guests coming back for more. I’ve added extra chipotle pepper because I like a spicy bite but you can cut back if you prefer less spice and of course, you can increase the amount of San Miguel nut blend you use if you like extra zip and crunch.

The whipped egg whites are an important component of the recipe because it keeps the crunchy nut & spice pieces sticking to the crackers and gives them a nice chili pepper coating. Keep an eye on the crackers as they bake – you’ll want them crispy but not too browned.

I made enormous batches of these crackers to include in goodie bags for a recent wedding and they were a big hit. This easy-to-make recipe for Spicy Chipotle Crackers is one you’ll want to keep in your files for an easy, go-to snack. Hope you enjoy!

Margie Bruner
owner of Glory Kitchen

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Spicy Chipotle Crackers

Yield: serves a large crowd

Ingredients

1/4 cup San Miguel nut & spice mix

3 boxes Cheese Nip crackers

1 tablespoon chipotle, ground

1/4 cup olive oil

1 egg white, whipped

1 tablespoon oregano, dried

1 teaspoon sea salt

Instructions

Preheat oven to 300º.

Using a very large mixing bowl, pour in all 3 bags of cheese crackers. Sprinkle evenly the chipotle powder & salt over the crackers. Drizzle the oil over the crackers, and then using your hands, gently toss the ingredients to coat each cracker. Work carefully so as not to break the crackers. Set aside.

In another bowl, whip the egg white with a whisk until it is a bit stiff. Add the San Miguel nut & spice blend and incorporate well into the egg whites. Take the egg white mixture and disperse it evenly over the crackers. Using your hands, toss this into the cracker mixture to evenly coat the crackers. Again, be thorough in your mixing to coat all the crackers but gently so the crackers don't break.

Place the coated crackers onto a parchment-lined baking tray. Bake in the center of the oven for 20 minutes. Remove from the oven, gently toss and then place back into the oven for another 10 minutes or until the crackers are dry and crisp (but do not let them burn). Remove from the oven and allow to completely cool. Place in an airtight container and enjoy!

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© Glory Kitchen | all recipes and photographs are the property of Glory Kitchen
October 16, 2016

BOURBON TOFFEE
My Bourbon Toffee is uniquely different from a typical chocolate & nut toffee. First and foremost, it has, well, bourbon! A splash of bourbon adds a wonderful dimension of flavor to toffee. It also has a saltine cracker base which gives it a salty, crispy, crunch. And finally, for a pop of flavor, I’ve added a light sprinkle of our Glory Kitchen Cairo nut & spice mix. The nut blend adds a peppery punch – a surprise element of spicy flavor to balance out the sweetness of the toffee and chocolate.

All of these ingredients added to a sweet bite of candy may sound pretty far out there but trust me, they really do work. The surprise flavors are subtle but wonderfully unique, they make your toffee stand out in a fresh new way.

With football watching parties and the holidays approaching, this Bourbon Toffee is sure to be a crowd pleaser. Scroll down and you’ll see how I packaged these sweet treats to place into wedding goodie bags.

Margie Bruner
owner of Glory Kitchen

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Bourbon Toffee

Yield: makes about 6-8 servings

Ingredients

Cairo nut & spice mix

1 cup butter, unsalted

1 cup sugar

1/2 cup bourbon

1/4 teaspoon sea salt

36 saltine crackers

12 oz semi-sweet chocolate pieces

1 1/2 - 2 cups almonds, walnuts or pecans, chopped

you will need a candy thermometer

Instructions

Measure and prepare all the ingredients and have them ready before you begin. Line a sheet tray (approx. 9"x13") with aluminum foil or a piece of parchment paper. Spray the foil with oil. Line the sheet tray with 1 layer of saltine crackers. Set the tray aside.

Using a large pot, add butter, sugar, bourbon, and sea salt and heat it over low heat until the butter is melted. You only need to stir it a few times, just let all the ingredients melt together. Bring it to a low boil, over medium heat, and attach a candy thermometer to the side of the pot. Allow the mixture to boil until it turns a slight golden color and the thermometer reaches close to hard ball stage.

At this stage work very carefully when handling the toffee - boiling sugar can be dangerously hot. Remove from the heat and using a ladle, spoon the hot mixture gently over the crackers until you've emptied the entire pot onto the tray. Using an off-set spatula (the type used for icing a cake), smooth the toffee so it spreads over all of the crackers.

Sprinkle the chocolate pieces evenly over the hot toffee. Allow it to sit for about 4-5 minutes to let the heat from the toffee slowly melt the chocolate. Using the cleaned off-set spatula again, smooth the chocolate over the toffee layer so it is evenly spread.

Sprinkle the nut pieces over the warm chocolate layer until they are evenly distributed. Lightly sprinkle the nut layer with a touch of Cairo nut & spice mix. Take your hands and gently pat down the nuts and the Cairo nut blend into the warm chocolate.

Allow the toffee to cool completely. I place it into the refrigerator for about an hour. When completely cooled, remove from the tray and remove all of the foil from the back. Place the block of toffee onto a cutting board and cut slices about 3" thick. Then take the slice and cut it into small triangles. Much of the toffee will crumble into small pieces, which is fine. Store the toffee in the refrigerator or in a very cool, dry place until about 30 minutes before serving. Enjoy!

Notes

Any type of nut can be used for this toffee. I like almonds best, however, I've made it often using walnuts, pecans, or peanuts. Also, if you don't want to use the bourbon you can leave it off. It adds an interesting dimension of flavor, but is equally delicious without it.

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

CHILES RELLENOS
Amisha is a wife and a mother of two little ones. On top of that, this multi-talented lady is an amazing cook, handcrafted jam maker, small business owner – and did I mention she is a full-time computer engineer?

Amisha currently lives in San Francisco but originally hailed from Mumbai and came to the United States to acquire her Masters in Engineering. In India she grew up cooking with her mother and fell in love with cooking at a young age, venturing through cookbooks and feeding the family her creations.

Her love of cooking is now being shared with her own two children where she focuses on healthy and nourishing meals.

Amisha is sharing with us her healthy version of Chiles Rellenos, where she broiled the stuffed poblano peppers instead of the typical method of deep frying. There’s so much flavor in these cheese, mushroom and zucchini stuffed peppers, topped with our San Miguel nut & spice mix – and the colors, well just see for yourself, they’re vibrant and gorgeous. I can’t wait to make these at home myself!

Amisha Gurbani, owner of thejamblab.co. & food blogger

Instagram: @thejamlab
Website: thejamlab.co
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Chiles Rellenos

Yield: about 4 servings

Ingredients

For the tomato sauce/salsa:

4 medium sized tomatoes, roughly chopped into large pieces

1 jalapeño, seeds removed

1 onion, roughly chopped into large pieces

3-4 cloves of garlic

salt and pepper to taste

3-4 tbsp vegetable or sunflower oil

1/4 cup chopped cilantro

For the chiles rellenos:

4-5 poblano chiles

1 corn, kernels removed

3/4 cup mushrooms, chopped into small pieces

1 zucchini, chopped into small pieces

3/4 teaspoon of ancho chili powder

salt and pepper to taste

1 cup of oaxaca cheese

For the chipotle crema:

1 cup sour cream

2-3 chipotle in adobo sauce (comes in a little can found in grocery stores), chopped

1 tsp adobo sauce, from the can

1 tbsp. lime juice, fresh

salt and pepper to taste

Garnish:

San Miguel nut & spice mix

1/2 cup queso fresco cheese

Instructions

Mix together the ingredients for the chipotle crema and set aside.

Pre-heat the oven to 400°. On a medium baking sheet, place the tomatoes, onions, garlic, jalapeños. Massage with oil, salt and pepper, and bake it for about 20 minutes. Once done, puree it in a high speed blender with fresh cilantro. Set aside.

For the chile relleno, keep the oven on, put it on broil setting. On a baking sheet, put the poblano chiles and broil them on the middle rack for about 2 minutes, then turn. Keep doing so until all the sides are nicely charred. Once charred, remove from the oven. Switch the oven off. Put the charred chiles in a large bowl. Cover with saran wrap and let it cool for about 20 minutes. Once cooled, with your hands, remove the charred skins from the chile. Slit it open and gently remove the seeds. Make certain you are wearing gloves; the seeds can burn your hands - and don't touch your eyes!

To prepare the filling, in a large sauté pan, add in the oil and heat on medium. To the pan add corn, mushroom, zucchini & garlic. Add the ancho chili powder, salt and pepper. Mix until well blended. Sauté for about 10 minutes until it is nicely cooked. Remove to a medium sized bowl. Now add the Oaxaca cheese and mix. Do not over mix.

Stuff each chile pepper with this filling. Turn the oven to broil and place under the broiler for about 5 minutes. Keep watch to make sure it does not burn. Once they are slightly browned, remove from oven.

Place each chile relleno in the center of a serving plate. Add about 1/4 cup of the tomato sauce around the relleno. Top with the chipotle crema drizzle. To the top add a sprinkle of the queso fresco cheese. Finish with a sprinkle of the San Miguel nut & spice mix.

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© Glory Kitchen | all recipes and photographs are the property of Glory Kitchen
October 4, 2016

CHICKEN TOSTADA STACK
Mexican food is one of my very favorites. I love a hearty Mexican salad with beans and greens and crunchy tostada chips, however, I’ve grown tired of the typical “taco salad”. This Chicken Tostada Stack is a great way to jazz up a salad presentation by adding veggie layers in between crispy corn tortillas and topping it all off with Mexican seeds and peppers from our Glory Kitchen San Miguel nut & spice mix.

Crisped up corn tortillas layered with refried beans, shredded chicken, shredded lettuce, lots of veggies and Mexican queso fresco makes a delicious tasting meal.

To add a “wow” factor to this tostada, I decided to stack the layers which gave it height and presentation appeal. It can be a bit messy to eat, however, I just cut through the entire stack with my knife and let it crumble into a delicious mixed salad. I hope this becomes your favorite new way to serve a Mexican salad – it certainly has become one of mine!

Margie Bruner
owner of Glory Kitchen

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Chicken Tostada Stack

Yield: serves 4-6

Ingredients

For the tostadas:

San Miguel nut & spice mix

18 corn tortillas

olive oil or avocado oil (for frying tortillas)

1 can refried beans

1 1/2 cups baked chicken, shredded

4-6 cups baby kale or other lettuce, shredded

2 carrots, shredded

2 radishes, sliced thin

1/4 red onion or shallots, chopped

3/4 cup queso fresco

1 fresh jalapeño, sliced thin

sea salt

For the dressing:

4 tablespoons olive oil or avocado oil

2 tablespoons lime juice

1 tablespoon greek yogurt

1 teaspoon San Miguel nut & spice mix

pinch of salt

Instructions

dressing:

Whisk together all of the dressing ingredients and set aside. Use a generous pinch of sea salt.

tostadas:

Using a frying pan, heat enough oil to almost cover the tortilla when placed inside (about 1/2" up the side of the pan). When the corner of the tortilla is placed in and it sizzles, the oil is ready. A good rule of thumb to remember when frying: if the oil is not hot enough, food will soak up too much oil and become saturated. Oil needs to be hot enough to fry briskly, but not so hot that it begins to smoke. Using tongs, place the tortilla in and allow to crisp and lightly brown, then flip and crisp the other side. Remove the crispy tostada and drain on a plate lined with paper towels. Generously sprinkle with sea salt while still hot. Repeat with each tortilla until they are all crisp and crunchy.

Slice the carrots in a julienne, narrow, stick-like style (or just buy already shredded carrots). Slice the radishes, kale & jalapeño. Chop the onion or shallots.

Shred the chicken (this is the perfect time to buy a ready roasted chicken from the market)

When ready to serve, take a crisped tostada and smear a good amount of refried beans on one side. Place it on the serving plate and top with a small amount of shredded chicken, shredded kale, carrots, chopped onion and crumbles of queso fresco. Take another tostada, smear it with refried beans, gently place it on top of the first and layer again with the same ingredients. Take the 3rd tostada and add beans, kale, queso fresco, radishes, jalapeño slices and San Miguel nut & spice mix.

Serve tostadas with the dressing on the side and allow each person to drizzle the dressing on their own tostada stacks. Enjoy!

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© Glory Kitchen | all recipes and photographs are the property of Glory Kitchen
September 20, 2016

COLD NOODLE SALAD BOWL
I’ve become quite fond of Cold Noodle Salads tossed together with lots and lots of fresh veggies and seasoned with an Asian dressing then topped with crunchy seeds and nuts from our Glory Kitchen Penang nut & spice mix. The crunch of peanuts, sesame seeds and a bit of nori seaweed and ginger add a nice zing and texture to noodle bowls.

Making a cold noodle bowl is very much like throwing together a salad. You don’t really need a recipe, except for possibly the Asian dressing. I think it is a good idea to commit to memory the main ingredients necessary for a noodle bowl and then peruse the produce aisle at your favorite market and gather fresh items which work well together.

Dried noodles should become a pantry staple in your kitchen – ready and waiting for you when the noodle salad mood strikes. Because of the array of choices, noodles can be confusing. There are several types I prefer and keep in my pantry as my go-to favorites.

I like to have on hand soba noodles, udon noodles and 100% whole wheat spaghetti noodles. I’ve recently used brown rice noodles which are nice to have as well. Soba noodles are somewhat brown in color, made of buckwheat flour, and are great for those who eat a gluten free diet. When purchasing, the most important feature of soba noodles is that they are labeled 100% buckwheat because there are many imposters – just read the label carefully.

Udon noodles are Japanese, thicker and larger than soba, lighter in color, and are made of wheat.

In my salads I typically prefer soba noodles because they are more delicate, however, sometimes a heartier noodle is nice, especially when making homemade soups. Others types of noodles include egg noodles, cellophane noodles, rice vermicelli and somen. Although these are nice to work with for special dishes, my go-to choices and the ones I stock in my pantry are soba, udon and spaghetti.

The Asian dressing I make is also made up of ingredients I always have stocked in either my pantry or refrigerator. I probably use these ingredients more often than I do ketchup or mayonnaise, so they are great to have on hand and to know how to use them. The basic combination of flavors for an Asian dressing is something I think everyone should commit to memory. The ratio of ingredients is very similar to your basic vinaigrette; 3 to 1 oil to vinegar (I often use 2 to 1 because I like the acidity of lime juice or vinegar) and then add in the extra flavors.

I hope you’ll try making a cold noodle bowl and it becomes a routine dish in your home.

Margie Bruner
owner of Glory Kitchen

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Noodle and Veggie Bowls

Ingredients

For the Noodle Salad (choose your own variations):

Penang nut & spice mix (for the topping)

choice of noodles; soba, udon, or spaghetti

carrots, julienned

brussel sprouts, shredded

cabbage, shredded

napa cabbage, shredded

cucumber, thinly sliced

bean sprouts

pickled onions

sugar snap peas, sliced

fresh cilantro, chopped

scallions, chopped

radishes, thinly sliced

pickled ginger, chopped

fresh jalapeno, minced or thinly sliced

red bell pepper, sliced very thin

dried mushrooms, soaked and reconstituted

peanuts, toasted

For the Asian Dressing (for 2-4 salads):

1 tablespoon sesame oil

3 tablespoons avocado or olive oil

2 tablespoons rice wine vinegar

1 tablespoon soy sauce

2 teaspoons mirin rice wine

2 teaspoons honey

1 teaspoon oyster sauce

2 teaspoons Penang nut & spice mix

sriracha, sambal pepper sauce or red pepper flakes (for a touch of heat)

Instructions

In a small bowl, mix together the ingredients for the dressing. Taste and adjust the ingredients to your personal preference. Set the dressing aside.

Cook the noodle of choice according to package directions. When al dente, rinse with cool water in a colander, drizzle with a touch of sesame oil and gently toss (to keep them from sticking). Set aside in a bowl to fully cool.

Chop all the vegetables and gently toss with the noodles and the dressing. I like to keep a few of the colorful veggies such as radishes, carrots and cilantro sprigs to garnish the top and make a pretty presentation.

Generously sprinkle the top with Penang nut & spice mix and serve.

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

HERBED RICOTTA CROSTINI
I love a good crostini so much – I think it should be included as one of the main food groups. 🙂 Herbed Ricotta Cheese Crostinis topped with anything fresh and seasonal, then drizzled with sweet honey, and finally topped with crunchy flavors from our Glory Kitchen nut & spice mixes can be a full meal in my book.

Little olive oil crisped toasts with a creamy base and a flavorful topping are a quick and easy way to enjoy berries, stone fruits, tomatoes, grilled zucchini, even eggs of all types.

I begin with a canvas of toast, slather on herbed ricotta cheese, then add whatever seasonal food I have on hand. A final sprinkle of a crunchy nut blend, and in this case, our french flavors from Provence nut & spice mix makes for a delicious snack, breakfast, appetizer, or as is often in my case, dinner. This is such a great way to get creative and top those crostinis with whatever freshness the season brings.

As you can see from the following photographs, crostinis and toasts are the perfect match for our Glory Kitchen nut & spice mixes.

In the first few photos, I’ve used our Provence nut & spice mix as inspiration – mixed ricotta cheese with all types of fresh herbs, infused honey with lemon and french herbs, and created a simple but perfectly creamy bite. I’ve also included other crostinis using our Mumbai Indian blend, our San Miguel Mexican blend, our Umbria Italian blend, and our Cairo Middle Eastern blend. They all add a nice crunchy flavor to crostini.

Hope you’ll get creative and top your next crostini toasts with any of our Glory Kitchen nut & spice mixes.

Margie Bruner
owner of Glory Kitchen

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Herbed Ricotta Crostinis

Yield: serves about 6-8 persons

Ingredients

For the herbed ricotta spread:

2 cups ricotta cheese

1/2 cup (or more) fresh herb mixture; basil, thyme, parsley, chives, mint, tarragon

pinch of sea salt

For the honey drizzle:

1/2 cup honey

2 teaspoons Provence nut & spice mix

fresh lemon, juice and zest

For the crostini toasts:

1 french baguette

olive oil

pinch of sea salt

For the toppings:

anything in season - fresh fruit, veggies, even eggs

Instructions

Using a strainer placed over a bowl (to catch the liquid), line the strainer with either a cheese cloth or double layered paper towel. Spoon the ricotta cheese into the strainer placed over the bowl and allow it to sit for about an hour, or overnight in the refrigerator. When the ricotta is well drained of its liquid, place it in a bowl.

Add the mixture of chopped fresh herbs and a pinch of salt. Stir gently to incorporate and your ricotta is ready to be the base on all types of crostini.

Slice a french baguette on the bias and place on a baking sheet. Drizzle the baguette slices lightly with olive oil, sprinkle them with a bit of sea salt, and place into a 375° until the edges are brown and crisp.

Add 2 teaspoons Provence nut & spice mix to the honey. Add a good squeeze of fresh lemon juice and the zest of about 1/2 of a lemon. Mix together and allow the honey to sit about 10-15 minutes so the dried herbs have a chance to re-constitute.

Top the toasted crostini with a slather of herbed ricotta then drizzle with honey. You can garnish the tops with a fresh sprig of herbs. Enjoy!

Notes

Depending upon the topping you add to your cheese crostini base, any of the Glory Kitchen nut & spice mixes are the perfect crunchy addition with lots of flavor and a pretty finishing touch!

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© Glory Kitchen | all recipes and photographs are the property of Glory Kitchen
September 12, 2016

CHARRED ROMAINE WITH GREEN GODDESS DRESSING
If you love a good salad but want something new and different, try serving this Charred Romaine with Green Goddess Dressing. The slight wilting of the romaine lettuce and charred leaves give it a nice, smoky, and intense flavor.

This salad is garnished with fresh toasted corn and a creamy, herb flavored Green Goddess dressing with hints of Indian spices from our Glory Kitchen Mumbai nut & spice mix. Sprinkled on the lettuce before it goes under the broiler, the nuts & spices intensify in flavor and they add a nice crunch to the salad.

Trendy restaurants have recently popularized grilled romaine lettuce salads, however, here I’ve bypassed the grill and placed it under a hot broiler for just a few minutes to char the delicate edges and give the firm romaine just a bit of a wilt. Once it is browned, I quickly remove it from the oven, allow it to slightly cool, and serve the salad right away topped with corn and some crunchy nut flavor from our nut blends.

If you happen to have any leftover Green Goddess dressing it is also great for raw veggie dipping, a sauce drizzled over fish, or a spread on a sandwich. I love the bright green color from the avocado and fresh herbs and the flavor is fresh and creamy.

Experiment with this recipe and toss it with any of our other Glory Kitchen nut blends if you wish to move it in another flavor direction. Enjoy!

Margie Bruner
owner of Glory Kitchen

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Charred Romaine with Green Goddess Dressing

Yield: serves 4

Ingredients

For the dressing:

1/2 avocado, ripe

1/2 clove garlic

1 1/2 tablespoons apple cider or white wine vinegar

1/2 lemon

2 teaspoons honey

1 anchovy (or not if you dislike)

1 cup fresh herbs (any combination) parsley, thyme, tarragon, cilantro, basil, chives, oregano

1 teaspoon sea salt

1/2 teaspoon pepper

water (1/4 -1/2 cup)

1/2 cup olive oil

1 tablespoon red onion, chopped very small

For the charred salad:

Mumbai nut & spice mix

2 heads of romaine lettuce

2 ears of corn

red onion, sliced very thin (for garnish)

olive oil

sea salt

Instructions

for the dressing:

In a blender, mix together avocado, garlic, vinegar, lemon juice, honey, anchovy, herbs, water, salt & pepper until smooth. If you are not a fan of anchovies, you can certainly leave these out but I think they add a great salty flavor to the dressing. Slowly add in the olive oil until it is smooth. If it is too thick, add a bit more water (1 tablespoon at a time) until the right consistency is achieved for a creamy dressing. Taste and season with more salt and pepper if needed. Toss the chopped red onion into the blended dressing and stir in with a spoon. Set the dressing aside and allow to sit at room temperature while the salad is being prepared.

for the charred salad:

Set the oven to broil and place the oven rack on the upper third of the oven. Not the very top, but close.

Clean the ears of corn and place them on a foil lined baking sheet. Drizzle with a bit of olive oil and a sprinkle them with a bit of sea salt. Place them in the oven, under the broiler, and allow them to brown a bit (but not burn). Using tongs, turn them a bit so all sides get a bit toasted. If they are put into a hot oven, this process should only take a few minutes so stay close to the oven. Remove from the oven and allow to cool completely. Using a large knife, cut the kernels off each ear. Place the toasted corn in a bowl.

Leaving the cores intact, and using a large chef's knife, slice each head of romaine lettuce in half lengthwise. Place them cut side up on a foil lined baking sheet and drizzle each one with olive oil. Sprinkle with a bit of sea salt and some Mumbai nut & spice mix. Place in the oven, under the broiler and keep a close eye to make certain they do not burn. When the edges are charred and just a bit wilted, remove from the oven and let them cool.

Arrange the charred romaine on a serving platter or on individual serving plates. Sprinkle the toasted corn across the lettuce heads. Top with very thin slices of red onion and then drizzle with the Green Goddess dressing. Top them with a sprinkle of Mumbai nut & spice mix and enjoy!

Notes

These charred romaine leaves would be wonderful with any of the other Glory Kitchen blends. If you choose to try the Provence blend, I would add a few sprinkles of currants or raisins over the whole dish which would add a nice sweetness to the salad.

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