Hearty Holiday Side Dishes with The Spice & Tea Exchange

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Woodsman's Rice & Kale Salad

With a hint of Mediterranean flavor, this rice & kale salad is a comforting blend of fresh and robust flavors. The combination of kale, warm rice, and delicious flavors provides the perfect quick and easy side dish!

Ingredients

From The Spice & Tea Exchange®

2 cups prepared Woodsman’s Rice Blend

1 tsp Kahuna Garlic Salt Spice Blend

(unscrew top from grinder and measure out)

¼ cup Organic Extra Virgin Olive Oil

From the Grocer

2 cups loosely packed, stemmed and chopped kale

1 cup grape tomatoes, halved

2 TBS fresh lemon juice

½ cup crumbled cheese, such as feta, goat, or a mild blue

Preparation

IN a large bowl, toss the Woodsman’s Rice BlendKahuna Garlic Salt Spice Blend, kale, and tomatoes with the Organic Extra Virgin Olive Oil.

TOSS in the lemon juice.

SPRINKLE cheese over top. Serve.

*If you prefer a chilled salad, make the rice in advance. While still warm, toss in the Kahuna Garlic Salt Spice Blend. Chill. Combine the Organic Extra Virgin Olive Oil and the lemon juice before adding. When ready to serve, just mix all the ingredients together.

*This quick salad is also delicious made with Garden Harvest Orzo Blend, Himalayan Red Rice, or Incan Quinoa Blend.

Sprouts In Paradise

Grains of Paradise give roasted Brussels sprouts a peppery kick while vinegar powder and honey add a tangy and sweet twist to the dish. Bacon Smoked Sea Salt adds another dimension of flavor making these bite-size sprouts difficult to resist!

Ingredients

From The Spice & Tea Exchange®

1 tsp ground Grains of Paradise 

1/2 tsp Garlic - Granulated 

1/2 tsp Honey - Granulated 

1/2 tsp Bacon Smoked Sea Salt 

3/4 tsp Vinegar Powder 

1 1/2 TBS Organic Extra Virgin Olive Oil 

From the Grocer

16 oz Brussels sprouts, trimmed & halved

Preparation

PREHEAT oven to 425F. 

MIX Grains of ParadiseGarlic - GranulatedHoney - GranulatedBacon Smoked Sea Salt, and Vinegar Powder together in a small bowl. 

PLACE Brussels sprouts in a large bowl and toss with TSTE Organic Extra Virgin Olive Oil until evenly coated. 

ADD combined spices to sprouts and stir well to distribute evenly. 

LINE a baking sheet with foil for easy clean up. 

PLACE sprouts on baking sheet. 

ROAST for 20-25 mins or until sprouts begin to brown and caramelize. 

REMOVE from oven and sprinkle with additional Bacon Smoked Sea Salt and Grains of Paradise, if desired. 

Yield: 2-3 servings 

Total Time: 35 mins 

Prep: 10 mins 

Cook: 25 mins

Spinach & Leek Stuffed Mushrooms

This mouthwatering appetizer is made with Signature Spice Blend & Mushroom Paradise Spice Blend to add extra truffle flavor & spices to the already delectable stuffing mixture featuring pancetta, leeks, and spinach.

Ingredients

From The Spice & Tea Exchange®

¼ cup + 2 TBS Organic Extra Virgin Olive Oil

2 TBS + 1 tsp Signature Spice Blend

2 TBS Mushroom Paradise Spice Blend

¼ tsp Chile Lime Sea Salt + more for finishing

1 TBS Romano Cheese Powder 

From the Grocer

12 large white button mushrooms, stems removed

4 oz pancetta, thinly chopped

1 leek (white and light green parts only), washed, halved lengthwise and sliced thin

4 oz baby spinach, washed and dried, coarsely chopped

4 oz goat cheese, crumbled, room temperature

1/3 cup breadcrumbs

3 TBS fresh chopped parsley

Preparation

PREHEAT oven to 400°F. Line a baking sheet with aluminum foil and coat lightly with non-stick cooking spray.

COMBINE 2 TBS Organic Extra Virgin Olive Oil and 2 TBS Signature Spice Blend in a small bowl.

PLACE mushrooms on prepared baking sheet with bottom side of mushrooms facing up. Brush mushrooms with infused oil. Transfer to oven and roast 10 mins, or until mushrooms are lightly cooked. Remove from oven and set aside.

SAUTE pancetta in a large non-stick skillet over medium heat until crisp, about 5-7 mins. Transfer from skillet to a small bowl.

DISCARD all but 1 TBS of rendered fat from skillet. Add leek, spinach, Mushroom Paradise Spice Blend, and Chile Lime Sea Salt to pan. Cook, stirring occasionally, for 6-8 mins until soft, cooked through, and any liquid has mostly evaporated.

REMOVE from heat and stir in goat cheese and pancetta.

MIX together breadcrumbs, Romano Cheese Powder, 1 tsp Signature Spice Blend, parsley, and ¼ cup Organic Extra Virgin Olive Oil in a separate small bowl.

Turn mushrooms, cavity side up and blot, if needed, with a paper towel.  Spoon filling onto each mushroom and top with breadcrumb mixture.

BAKE until lightly browned, about 8-10 mins. 

Yield: 12 servings

Total Time: 50 mins 

Prep: 15 mins

Cook: 35 mins