Ingredients

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

Instructions

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

Notes

Ingredients

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

Instructions

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

Notes