MUMBAI Archives - Glory Kitchen

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December 12, 2017

HOLIDAY CHEESE BALL
This Holiday Cheese Ball is the perfect appetizer for upcoming parties and gatherings. It is always a hit because really, who doesn’t love creamy cheese loaded with crunchy flavor? The best part about this appetizer is threefold: first, it is made with only three ingredients; second, it takes no time at all to put together, and finally, you can make it ahead and serve at room temperature when guests arrive. That is what I call perfect party fare.

I call this a Holiday Cheese Ball because it seems so appropriate for winter party gatherings but don’t be fooled by the name, it is just as good served at all times of the year. For spring or summer seasons I would pair it with sweet strawberry, peach, or blackberry jam but during the Christmas season I love serving this spicy and flavorful Holiday Cheese Ball alongside a cranberry compote or fig jam. The sweet, fruity jam, the creaminess of the cheese, and the pungent notes of seeds and herbs from the Indian flavors of our Mumbai nut & spice mix make for a tasty combination.

This Holiday Cheese Ball is made by mixing cream cheese and Monterrey Jack cheese, then crusted with our spicy Indian nut mix, but all flavors of our Glory Kitchen nut & spice mixes work beautifully crusted on a cheese ball.

For a different twist you could try a mix of cream cheese and Manchego or Queso Fresco and then crust it with our Mexican flavors of San Miguel nut & spice mix. Or take it in a Mediterranean direction with a cream cheese and feta combination crusted with our Cairo nut & spice mix. Another fabulous cheese combination (and one I make often) is cream cheese and goat cheese crusted with our Provence nut & spice mix. There are so many combinations; each one has its own delicious flavor twist and they make a lovely presentation crusted in colorful seeds, nuts, herbs and spices.

I like to make the cheese ball ahead, refrigerate wrapped in plastic wrap, then serve at room temperature when the guests arrive so the cheese is soft and creamy for spreading. My favorite pairing is with fresh baguette slices but any type of cracker works perfectly as well.

With our Glory Kitchen spice blends on hand, you’ll always be ready to throw together a true crowd-pleasing appetizer. You don’t even need a recipe. It’s just that simple.

Margie Bruner
owner of Glory Kitchen

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Holiday Cheese Ball

Yield: about 6-8 persons

Ingredients

about 1/4 cup Mumbai nut & spice mix

1 block (8 ounce) cream cheese

1 block Monterrey Jack cheese, shredded

fresh parsley, for garnish

1 jar cranberry jam or preserves (also would be great with fig jam, strawberry jam, or blackberry jam)

crackers or slices of fresh baguette

Instructions

In a large mixing bowl, combine the cream cheese and Monterrey Jack cheese until they are incorporated well. I like to use my hands to get it well mixed together. Form into a ball.

Take the Mumbai nut & spice mix and sprinkle it out onto a flat countertop, cutting board, or flat surface. Take the cheese ball and press it down firmly into the Mumbai nut & spice mix to crust the exterior of the ball. Move it around and continue pressing the cheese into the nut mix until the entire ball is completely covered in the blend. Wrap the cheese ball with plastic wrap and store in the refrigerator until ready to serve.

I like to bring the cheese to room temperature before serving so it is creamy and easy to spread. Place the ball into the center of a serving dish and spoon a seasonal jam (I love cranberry at Christmas time but fig is delicious as well) all around the base of the cheese ball. Serve with slices of fresh baguette or with your favorite crackers.

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© Glory Kitchen | all recipes and photographs are the property of Glory Kitchen
October 10, 2017

BUTTERNUT, BRUSSELS, & WALNUT SALAD
This Butternut, Brussels, and Walnut Salad with a Tangerine Vinaigrette is a delicious way to ring in the fall season. It’s everything tasty about fall tossed together into one big bowl and it has all types of flavor – roasted squash, crunchy brussels sprouts, tart cranberries, nutty walnuts, and creamy goat cheese. This combination of ingredients makes a mighty flavorful salad that you’ll want to repeat over and over. I’ve already made this salad twice and I’m serving it again for a gathering this week.

This is a simple recipe but to make it quickly I recommend roasting both the butternut squash and the brussels sprouts the day before and store them in the refrigerator until you are ready to assemble your salad. The tangerine dressing could also be made ahead and stored in a mason jar in your fridge until you are just about to serve. My best advice is to roast plenty of butternut squash and brussels sprouts because it is difficult to resist the temptation of snacking on them as they come out of the hot oven… better than candy!

The dressing has a surprise ingredient of fresh tangerine juice which gives it a bright and citrusy flavor. A drizzle of honey adds more sweetness but the best part is the surprise pinch of cinnamon and the Indian flavors from our Glory Kitchen Mumbai nut & spice mix. This recipe will make plenty of dressing so you may have some leftover for drizzling on raw veggies later or even to use as a marinade for salmon. Hope you enjoy this Butternut, Brussels, and Walnut Salad with a Tangerine Vinaigrette as much as I have.

Margie Bruner
owner of Glory Kitchen

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Butternut, Brussels, & Walnut Salad with a Tangerine Vinaigrette

serves about 6 salads

Ingredients

For the dressing:

1 teaspoon Mumbai nut & spice mix

1/2 cup olive oil

1/4 cup white wine vinegar

1/4 cup tangerine juice, fresh squeezed

1/2 cup greek yogurt

1/4 cup organic mayonnaise

1 teaspoon honey

good pinch of salt

good pinch of cracked pepper

good pinch of cinnamon

For the salad:

1 butternut squash, cubed & roasted

3-4 cups brussels sprouts, quartered & roasted

romaine lettuce, chopped

arugula lettuce

1/2 cup (or less) dried cranberries

1/2 cup goat cheese crumbles

1 cup walnuts, toasted & coarsely chopped

extra Mumbai nut & spice mix

for topping

Instructions

dressing:

Place all of the dressing ingredients into a small mason jar and shake very well until it is completely emulsified together. Taste the dressing and adjust the seasonings. You may want to add a bit more honey if you prefer it a bit sweeter.

salad:

Peel and cube the butternut squash and place onto a baking sheet lined with parchment paper. To allow for easier peeling & slicing I like to place the entire butternut squash into the microwave and run it for 5 minutes or so, on high. Remove and allow to cool a bit. Cut in half, cut the ends off, then peel. Slice each piece in half, clean out the cavity with a spoon (I like to use a grapefruit spoon which has serrated edges). Then slice the butternut and cut into cubes. Drizzle the cubed squash with olive oil & sprinkle with sea salt. Place into a hot 450° oven for about 30 minutes or until the squash is a bit browned on the edges. Remove and cool completely. This can be done the day before and stored in the refrigerator.

Take the brussels sprouts and cut off the ends, slice them into quarters then place on a parchment lined baking sheet and do the same as you did the squash; drizzle with olive oil, sprinkle with a pinch of sea salt, and throw into a hot oven, 450°, for a bit less time than the squash. You don't want to burn them so keep a close eye on your oven. I like to bake both sheets of vegetables at the same time. I also like to do this step well before I plan on assembling the salads.

Slice up your romaine lettuce & toss together with the arugula (about equal parts of each). I typically like to toss them together with just a bit of dressing to lightly dress the lettuces but only use a bit so they don't wilt.

Add the lettuces to each individual bowl or plate, top with butter nut squash, brussels sprouts, & dried cranberries. Top with toasted walnuts & goat cheese crumbles. You can finish with an additional sprinkle of Mumbai nut & spice mix.

Serve the salads with the dressing on the side.

Notes

This dressing would also be wonderful with our Cairo, San Miguel, or Provence nut & spice mix.

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© Glory Kitchen | all recipes and photographs are the property of Glory Kitchen
May 2, 2017

STRAWBERRY BALSAMIC CROSTINI
The beginning of spring is always marked by an abundance of beautiful strawberries – on restaurant menus, in markets, and certainly on Instagram. In my opinion, there is absolutely no better way to celebrate the simple strawberry than on top of a deliciously sweet and savory crostini. This recipe for Strawberry Balsamic Crostini melds together the sweet tang of balsamic vinegar, fresh strawberries, creamy mascarpone cheese, and the crunchy flavors of our Glory Kitchen Indian flavors of Mumbai nut & spice mix.

Fresh sliced strawberries are mixed with honey and balsamic vinegar then boiled down until a thick, irresistible syrup is created. The flavor is rich and tangy goodness and when paired with our Indian spices, it makes a perfect sweet and savory bite. I’ve used mascarpone cheese as a base to this crostini because it adds a wonderful rich creaminess. Mascarpone is an Italian cream cheese that is smoother and creamier than your typical American cream cheese. It is delicious spread on a toasted crostini.

In my opinion, this Strawberry Balsamic Crostini is one of the most perfect bites anyone could make. And when strawberry season sadly comes to an end, you need to make this all over again using black or blueberries (which typically harvest after strawberries). And then how about plums, or peaches? Yes, summertime is definitely the time for fruit topped crostini and Glory Kitchen nut & spice mixes.

Margie Bruner
owner of Glory Kitchen

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Strawberry Balsamic Crostini

Yield: makes about 6-8 servings

Ingredients

Mumbai nut & spice mix

3 1/2 - 4 cups fresh strawberries, sliced

1/2 cup balsamic vinegar

1/2 cup honey

1 french baguette

olive oil

sea salt

mascarpone cheese

fresh thyme, for garnish

Instructions

Heat the oven to 400°. Slice the baguette on the bias, arrange slices on a baking sheet, drizzle each slice with a bit olive oil, sprinkle with sea salt, and place into the oven for about 10-15 minutes or until the edges are lightly browned and toasted. Remove from oven and allow to cool completely. You can toast these the day before and place them in a ziplock baggie to use when ready.

Slice a few strawberries in half, lengthwise; you will want 1/2 strawberry to place on top of each crostini. With the remaining strawberries, slice them up to make into strawberry balsamic reduction. Take the remaining sliced berries and place them into a saucepan with balsamic vinegar & honey. Bring to a boil and boil for at least 25 minutes to reduce down until it is thick and syrupy. Allow this to cool completely.

When ready to serve, smear each crostini with mascarpone cheese (allow it to get to room temperature first). Then place 1/2 of a fresh sliced strawberry on each crostini center. Drizzle the strawberry balsamic glaze on each toast, top with a sprinkle of Mumbai nut & spice mix, and finally with a sprig of fresh thyme.

Notes

You can skip the fresh strawberry slice on each crostini and instead just top the mascarpone smeared crostini with the strawberry balsamic glaze and Mumbai nut & spice mix. You can also use this same recipe with blueberries, blackberries or raspberries. Make plenty of berry glaze because it is delicious on just about everything.

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© Glory Kitchen | all recipes and photographs are the property of Glory Kitchen
April 25, 2017

FREEKEH, RED LENTIL, AND ROASTED VEGGIE BOWL
This bright and colorful Freekeh, Red Lentil and Roasted Veggie Bowl incorporates unique flavors from countries far and wide. I used a Middle Eastern grain called Freekeh (pronounced “free-kah”), often considered a supergrain, and made from green durum wheat. Freekeh is popular in Middle Eastern cuisines and can be compared to farro or brown rice but often greenish in color. The texture of the grain is not smooth and rounded like that of rice and farro but is a bit frayed on the edges. Freekeh is a popular grain often seen in Egypt, Syria, Tunisia and Jordan but it is gaining popularity and becoming more familiar here in America. It can now be found in many popular grocery stores.

This Freekeh, Red Lentil and Roasted Veggie Bowl recipe incorporates lentils and the pretty red leaves of shredded radicchio, tossed in for color and a for a subtle bitter note. Adding to the colorful dish, cauliflower is roasted and seasoned with turmeric and our Glory Kitchen Mumbai nut & spice mix to create a bright yellow color and robust flavor. The cauliflower had a delicious flavor and would make a terrific side dish on its own. I also added roasted broccoli, a family favorite, which added a bright green color to this full-flavored dish.

Although there are several steps to making this dish, none of them are complex, it just takes a bit of time and planning. You could always make the roasted scallion dressing and roast the cauliflower & broccoli the day before. Or cook the lentils and freekeh ahead and refrigerate overnight.

Once all of the prep work is done and each ingredient is placed in its own bowl, it’s just a matter of tossing together and arranging it nicely on a serving plate. If I were making this for guests I would prepare all of the ingredients ahead, store in the refrigerator, bring them all to room temperature when ready to serve, then toss together. Hope you enjoy!

Margie Bruner
owner of Glory Kitchen

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Freekeh, Red Lentil & Roasted Veggie Bowl

Yield: serves 4

Ingredients

For the dressing:

1 tsp Mumbai nut & spice blend

1/4 cup extra virgin olive oil

1/8 cup apple cider vinegar

1 bunch fresh scallions, roasted & chopped

1 heaping teaspoon whole grain dijon mustard

1/2 tsp cinnamon

1 tablespoon fresh lemon juice

1-2 teaspoon honey

good pinch of salt

For the salad:

Mumbai nut & spice blend

2 cups uncooked freekeh

1 cup uncooked red lentils

2 cups cauliflower florets

1 teaspoon ground turmeric (or fresh if you have)

2 cups broccoli florets

1 small head radicchio lettuce, torn or sliced into small pieces

1/2 shallot, chopped

1/4 cup fresh parsley, chopped

1/4 cup golden raisins

1/2 cup walnuts, lightly toasted

sea salt & pepper

Instructions

Heat the oven to 420ºF. Line 2 baking sheets with parchment paper or aluminum foil. Spread the cauliflower onto one of the baking sheets, drizzle with olive oil, turmeric, sea salt and 2 teaspoons Mumbai nut & spice blend. Toss together well, spread the cauliflower out onto the sheet and place into the hot oven to roast until golden and caramelized. Remove to cool. This takes about 20 minutes.

On another sheet, add the broccoli drizzled with olive oil, sprinkled with sea salt and tossed. On the other side of the broccoli baking sheet, add the scallions for the dressing (leave whole). Also drizzle the scallions with oil, sea salt and spread out onto the tray alongside the broccoli. Place this tray into the oven and bake until all are caramelized (about 20 minutes). The onions will brown first, so as soon as they are lightly browned, using tongs, remove them from the oven and allow them to cool.

Take the roasted onions and chop into small pieces, add to a mixing bowl. To the onions, add all the ingredients for the dressing. Whisk together and set aside.

Meanwhile, place the lentils and a few pinches of salt into a saucepan and add enough cold water to cover by at least an inch. Bring to a boil, then turn down the heat and simmer until al dente tender, 15 to 20 minutes. Once tender, rinse and set aside.

Cook the freekeh according to package directions and then set aside to cool.

Lightly toast the walnuts in a medium sauté pan and toast over low heat until golden brown. Transfer nuts to a board and coarsely chop.

In a large bowl, toss together the cooled lentils & freekeh, golden raisins, shallots, walnuts, parsley, a good pinch of sea salt, pepper, radicchio (keep a few for garnishing at the end) 1-2 teaspoons of Mumbai nut & spice blend, and 1 tablespoon of the dressing. Toss gently then place some into the bottom of each serving plate or bowl. If serving this on a large platter, place all of the freekeh/lentil mixture onto the platter. Arrange the roasted broccoli and turmeric cauliflower on top of the freekeh. Top with a few more radicchio leaves and extra walnuts & parsley. Serve warm or at room temperature.

Notes

Our Glory Kitchen Cairo nut & spice mix would also work well with this beautiful dish. If you can't find freekeh you could always substitute farro, quinoa or brown rice. I used red lentils but of course you could use any type of lentil you have on hand. As always, improvise as you cook! If you don't have an ingredient or have trouble finding, always get creative and substitute with something else.

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© Glory Kitchen | all recipes and photographs are the property of Glory Kitchen
March 14, 2017

HONEY ROASTED CARROTS
When I made my very first batch of our Glory Kitchen nut & spice mix, I created the Middle Eastern blend (now called Cairo) and used it to season a simple batch of oven roasted carrots. As the hot, caramelized carrots came out of the oven, covered in crunchy spices and nuts, the smell was intoxicating and the flavor was even better – one bite and I was hooked. Not only were the sweet carrots amazing but the crunchy seasoning that coated them gave them texture and a kick of flavor.

We proceeded to finish the entire batch of carrots straight from the baking sheet, even before they had the chance to cool from the hot oven. This simple Honey Roasted Carrot Recipe quickly became ingrained in my memory and became a routine side dish and sometimes snack in our home. I change the variety of nut & spice mix just to keep things interesting and change up the flavor profile. These roasted carrots are spiced up with our San Miguel nut & spice mix made of Mexican flavors – the perfect combination of sweet, savory and a little spicy kick.

All 6 of our Glory Kitchen varieties are perfect for roasted carrots, it just depends upon your mood of the day and flavor direction you wish to take. My go-to flavors for carrots are the San Miguel, Cairo, Mumbai and Penang blends.

Once they’re roasted you can serve them as a side to any protein, top them on salads, dip them in a sauce and eat as an appetizer, add them to a cheese platter, use in rice or quinoa bowls, they’re just plain good on everything.

Margie Bruner
owner of Glory Kitchen

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Honey Roasted Carrots

Yield: serves 4-8

Ingredients

1 tablespoon San Miguel nut & spice mix

2-3 lbs carrots

2 tablespoons olive oil

1 1/2 tablespoons honey

sea salt

1 teaspoon smoked paprika or ground chipotle

Instructions

Preheat the oven to 425°.

Prep the carrots by peeling and slicing into sticks, slicing in half, or leaving whole, depending upon how large they are and how you want to present them on the plate. In this photograph I used very small heirloom carrots, however, if they are quite large, I often cut them into sticks (much like french fries), or if they are medium sized, I might slice them in half lengthwise because this can present very well on a plate.

Arrange all of the carrots onto a parchment or foil lined baking tray, close together. Drizzle the carrots with the honey and the olive oil, sprinkle with sea salt, paprika (or chipotle) and the San Miguel nut & spice mix. Using your hands, toss them gently to coat the carrots well. Spread them out on the tray. If the carrots are very crowded, you might want to consider using two trays. If you place them too close together, the carrots will steam a bit and will not brown and caramelize as well... that is the best part!

Place the baking tray into the hot oven and roast for about 40 minutes. You might want to check on them after 25 minutes and toss them around a bit to brown them evenly. Remove from oven and enjoy hot or let them come to room temperature and add them into salads, rice bowls, as a side for proteins or use decoratively over a lovely piece of salmon or baked fish. You can sprinkle them with fresh chopped herbs just before serving.

Notes

Once you've made these a few times and get a feel for the ingredient ratios, you can just drizzle the oil and honey and add the seasonings without even measuring.

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© Glory Kitchen | all recipes and photographs are the property of Glory Kitchen
January 10, 2017

BROCCOLI AND CAULIFLOWER SOUP
A warm bowl of Broccoli and Cauliflower Soup is the best thing to cure cold weather blues. Soup can be warming, filling and oh so satisfying. I’ve been making loads and loads of various soups and then freezing a batch to have on hand later in a pinch. I decided to stock my freezer with various soups to get us through the winter and started with this delicious Broccoli and Cauliflower one.

In this recipe I first roasted the cauliflower, broccoli, and onions to create a nice smoky flavor on the vegetables before they went into the soup base and were pureed into creamy goodness. A touch of our Mumbai nut & spice blend made up of Indian flavors also added an interesting dimension of flavor. And of course the crunchy topping of almonds, Mumbai blend and tiny roasted broccoli florets added a great visual appeal. It also gives a bit of a hint as to what you’ll be enjoying in that soup bowl.

I’ll be making more soups in the next few weeks but for now, enjoy this delicious Broccoli and Cauliflower soup.

Margie Bruner
owner of Glory Kitchen

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Broccoli and Cauliflower Soup

Ingredients

1 full head cauliflower

1 full head broccoli

2 yellow onions

olive oil

6 cups chicken stock (or more)

3 cups water

2 teaspoons Mumbai nut & spice mix

3/4 teaspoon sea salt

1 cup half and half cream

1 tablespoon lime, fresh

for garnish:

tiny broccoli sprigs

almonds, roughly chopped

sprinkle Mumbai nut & spice mix

Instructions

Preheat the oven to 425°. Chop the full head of broccoli and cauliflower, include the stems, leaves and all. Roughly slice the two onions. Using 3 separate baking sheets, place each veggie on each sheet, drizzle each vegetable tray with olive oil and generously sprinkle them with sea salt. Using your hands, toss them gently to incorporate the oil onto the cut veggies. I like to use 3 separate trays because some of the vegetables will brown quicker than the others and it can be removed when needed. If you're short on baking trays, you can mix the vegetables together. Place them into the hot oven and roast them for about 30-40 minutes or until they are a bit browned and have softened. Remove from the oven and allow to cool completely. Separate a few little broccoli sprigs to use for garnishing the top of the soup just before serving.

Using a blender, scoop in some of the cooled vegetables (fill to about half) and then pour in chicken stock to cover well (can also use vegetable stock if you prefer this soup to be 100% vegetarian). Blend until smooth and if needed, add more chicken stock so you get a good puree. I like my soup very smooth so I blend it well. After it is pureed well, pour into a very large stock pot and begin your next batch. On the last blender batch of vegetables, add 2 teaspoons of Mumbai nut & spice mix and blend it into the veggies well. Pour all of this into the stock pot.

To the stock pot, add, 3/4 teaspoon of salt, the lime juice and water until you reach the consistency you like. Once it is heated through, add a bit of half and half at the very end to make it a bit creamy. You can omit the cream if you wish. Remember when using cream, if you boil after you've added, this can cause the cream to curdle. I always make certain to add the cream when it is at a very low simmer and remove from the heat soon after.

Ladle the soup into serving bowls and garnish the tops with little sprigs of broccoli, roughly chopped almonds, and a sprinkle of Mumbai nut & spice mix. You can also add a few drops of sriracha to add a few notes of heat. Serve immediately.

This is a very large batch of soup. I purposely made it large so I could store away a bit in the freezer for a quick meal in the future. The recipe yielded enough to make (3) 6-cup containers. We enjoyed broccoli & cauliflower soup for dinner and then had enough leftover to store away 2 containers in the freezer.

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© Glory Kitchen | all recipes and photographs are the property of Glory Kitchen
November 29, 2016

INDIAN SPICED SALMON OVER WILD RICE MEDLEY
Salmon is a favorite of many and this Indian Spiced Salmon Over Wild Rice Medley recipe is a simple way to highlight a lovely piece of fish with a light seasoning of interesting and unique flavors from our Mumbai nut & spice mix. A touch of fennel, cumin and fenugreek season this flavorful fish in the perfect way. The result is not too strong – a subtle but interesting dusting of Indian spices adds just the right layer of seasoning.

For the wild rice medley I added the gorgeous colors of heirloom carrots, however, if you have trouble finding this type of veggie, you can always use the typical orange variety. In addition, instead of using only wild rice, I combined a half and half mixture of wild rice and black rice, simply because I had both on hand and I wanted to see how both would work together.

The result was great, especially since I cooked it in vegetable stock instead of just water for a bit of added flavor. Once you add the sauteéd red onion and carrots to your cooked rice, you’ve created a tasty and colorful bed for your salmon to sit upon.

This Indian Spiced Salmon Over Wild Rice Medley makes such a pretty presentation, I think it would be a great meal to use for winter entertaining – especially if you are serving to a health conscious crowd. Enjoy!

Margie Bruner
owner of Glory Kitchen

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Indian Spiced Salmon Over Wild Rice Medley

Yield: serves 4

Ingredients

For the dressing:

2 teaspoons Mumbai nut & spice mix

1/4 cup olive oil

1/4 cup lemon juice, fresh

2 teaspoons dijon mustard

2 teaspoons honey

pinch of salt & pepper

For the salmon:

Mumbai nut & spice mix

1 1/2 -2 lb salmon

3 cups wild rice, cooked

4-5 heirloom carrots (if possible: purple, yellow & orange)

1 1/2 cup fresh parsley, chopped

1 large red onion, chopped

olive oil

dressing (recipe above)

Instructions

Whisk together the ingredients for the dressing and set aside.

Heat a sauté pan, add a drizzle of olive oil, when the oil is heated, add the chopped red onion and chopped carrots. I try to chop both about the same size. I love to use the variety of carrots from heirlooms, however, if you cannot find these you can certainly use regular carrots. When they have softened and browned a bit (don't over cook because it's nice to have a bit of crunch in the vegetables), remove from heat and allow them to cool a bit.

Add the carrot/onion mixture into a large bowl with the cooked rice. Concerning the rice, I used a mixture of half black rice and half wild rice simply because I had both however, you can use just wild rice. I always cook my rice in vegetable or chicken stock instead of just water and add a pinch of salt - this adds a great flavor to your rice. To the rice, toss in the chopped parsley and 2 tablespoons of the dressing. Toss together and set this aside as your base for the baked salmon.

Heat the oven to 450°. Slice the salmon into individual servings and pat it dry with a paper towel (this helps crisp the skin side. Drizzle the salmon with a bit of olive oil and rub the top and bottom with your hands so it is lightly coated. Using a cast iron pan, heat it through on a stove top, add a bit of olive oil, then place the salmon, skin side down, into the hot pan and let it brown the skin for a few minutes. Generously sprinkle the top with Mumbai nut & spice mix and place the hot pan into the oven for about 10 minutes to cook the salmon through.

Remove the salmon from the oven and place it over a bed of the wild rice medley. Drizzle the tops of each salmon with the dressing and drizzle any remaining dressing onto a bit of the rice medley. Garnish with a bit of fresh herbs (in the photo I used fennel fronds, but if you have any leftover parsley leaves this would work well too) and serve immediately.

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© Glory Kitchen | all recipes and photographs are the property of Glory Kitchen
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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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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