Spice Tribe - Medium

MOROCCAN VEGETABLE “TAGINE”

INGREDIENTS

• Olive oil to coat pan
• 1 onion
• 1 Tbsp minced ginger
• 2 Tbsp minced garlic
• 4 tsp Marrakesh Sitar
• 1 zucchini, diced
• 3 roma tomatoes, diced
• 1 red bell pepper
• 2 cups chicken or vegetable stock
• 2 12oz cans of chickpeas
• Salt to taste
• Juice of 1 lemon
• Serve over couscous or rice

STEPS

1. Heat the oil in a pot over medium...

INGREDIENTS

- 1 red onion, diced

- 2 Tbsp garlic, minced

- 3 charred Anaheim chiles, diced

- 1 zucchini, diced

- 1 Tbsp Mombacho Café

- 1 Tbsp California Love

- 1 cup chicken stock

- 2 12oz cans of black beans

- Salt to taste

- 1 Tbsp of apple cider vinegar

- Sour cream and toasted pumpkin seeds (pepitas) to garnish

- Olive oil to coat the pan

STEPS

...

INGREDIENTS

- 1 eggplant

- 1/3 cup olive oil

- 1 Tbsp Ancient Halaby Middle Eastern Chile Blend

- Salt to taste

- Yogurt, mint, pomegranate for garnish

STEPS

1. Preheat oven to 400f.

2. Split eggplant and score it.

3. Mix olive oil and Ancient Halaby together and brush it on eggplant.

4. Season eggplant with salt.

5. Bake for 35–40 minutes.

6....

INGREDIENTS

• 2 Lamb shoulder blade chops
• Salt to taste
• Oil to coat pan

Dijon Compound Butter

• 8 Tbsp butter
• 2 tsp Dijon mustard
• 1 Tbsp Marrakesh Sitar Moroccan Blend
• 1 tsp honey
• Zest of 1 lemon
• 2 tsp of lemon juice
• 1 tsp minced garlic

STEPS

1. Soften butter and mix all of the ingredients except lamb chops until thoroughly combined.

2. Heat pan to high...

PRAWNS WITH THAI COMPOUND BUTTER

INGREDIENTS

- ½ lb prawns

- 1 8oz stick of butter

- 1 Tbsp fish sauce

- 1 Tbsp lime juice

- ½ Tbsp garlic minced

- 2 tsp Long- tail Sunset Thai blend

- Chiles, crispy onions, and green onions for garnish

- Neutral oil to coat the bottom of the pan

STEPS

1. Soften butter and mix butter, fish sauce, lime juice,...