• 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
  • 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

    instagram
    facebook

    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.

  • 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!

    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:
    4. 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.
    5. Tomato Crostinis:
    6. Smear each toast with a generous amount of ricotta cheese. Top each with a tomato (should be at room temperature).
    7. 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.

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