2 - Add cookie crumble ingredients into a bowl and mix with a fork—make sure you leave bigger pieces, for a nice textured crumble
3 - Place on a lined baking sheet and bake for about 15 minutes, until golden
4 - Cook for 3 minutes and crack in the eggs
5 - Cover with a lid and cook for 10 minutes on a medium heat
6 - Let the crumble cool down and then assemble the trifle: in a large bowl, lay down some of the whipped cream, then sprinkle on some cookie crumble, and then add the berries
7 - Repeat layers until bowl is full
Note: use any fruit that is in season to make this recipe year-round.
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2 - Place puff pastry on a baking sheet and gently score the pastry all around, leaving 1 inch on all of the sides (that will puff while cooking, creating the edge of the tart)
3 - Poke holes in the middle with a fork (so it stops it from raising, as this will be where the stuffing goes)
4 - Bake until golden brown, about 15 minutes
5 - Take it out and gently push down the middle part with a spoon, this will leave the edge higher and will keep the tart from overflowing
6 - In another baking tray, add the zucchini ribbons and drizzle with olive oil; season with oregano, thyme, garlic, salt and black pepper
7 - Bake for 10 minutes
8 - When the tart’s base and zucchini are ready, place the zucchini in the middle of the pastry and crack 3 eggs on top
9 - Bake for 15 minutes or until egg whites are set and egg yolks are to your desired consistency
10 - Slice and serve
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1 - Add sugar and water to a pan and let it gently simmer for about 3 minutes, until the sugar has dissolved.
2 - Take it off the heat and add in the ginger, chili ancho ground, and cayenne pepper. Mix and let cool down completely before using. When the syrup is ready you can start your margaritas.
3 - Mix and let cool down completely.
4 - In a plate add salt, lime zest, and chili ancho ground.
5 - Rub the edge of the margarita glass with a lime wedge and dip in the salt mix so it thoroughly covers the rim.
6 - In a shaker, add ice, lime juice, syrup, and tequila.
7 - Mix nicely and serve in a margarita glass with ice. Finish it off with a slice of lime.
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2 - In a saucepan, add strawberries, water, maple syrup, and cinnamon
3 - Bring to a boil, then lower the heat to medium and gently simmer for 5 minutes; let it cool down completely before using
4 - When cooled down - place a teaspoon of the filling into the puff pastry circle, fold in half, and crimp the edges closed with a fork; place on a baking sheet
5 - Bake until puff pastry is golden brown, about 25 minutes
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2 - Add beef to a baking dish, rub with oil and season with salt, black pepper, cayenne pepper, ginger, and garlic; pour in the water and cover with foil
3 - Roast until tender and falling apart, about 3 hours
4 - For the coleslaw: mix all ingredients
5 - Shred the beef with a fork
6 - Assemble tacos and serve
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2 - Using a ladle for portioning, cook the pancakes in a medium hot pan drizzled lightly with oil, for 2-3 minutes on each side
3 - Serve with raspberries, powdered sugar, and maple syrup
Note - to make pancakes vegan, use your milk alternative of choice and substitute the egg with your favorite vegan egg substitute. To make pancakes gluten free, substitute the flour with your favorite gluten free all purpose flour mix.
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1 - Add all patty ingredients to a food processor or blender; process until mixture starts to come together
2 - Shape the mixture into a patty
3 - Heal oil in a pan; cook patty for about 3 minutes on each side
4 - Serve in a hot burger bun with lettuce and tomatoes
Note - to make burger gluten free, use your favorite gluten free all purpose flour mix or cornstarch in place of the flour in the patty and use a gluten free hamburger bun. Make burger protein style by wrapping the patty in lettuce leaves.
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1 cup of chicken stock, with 1 egg beaten inside (to bind everything together)
Directions/Instructions:
1 - Preheat oven to 400F
2 - Tear the bread into chunks and add to a baking tray in a single layer
3 - Toast the bread in a preheated oven for about 30 minutes, or until bread is dried out and golden
4 - While bread is toasting, in a hot pan add butter and start by frying the onions and celery
5 - When the bread is ready, add in the cooked onions and celery and chicken stock with the beaten egg to the baking tray the bread was toasted in
6 -Mix thoroughly so the bread soaks up all the liquid and bake for another 30 minutes
Note - you can substitute the sourdough bread with your favorite gluten free bread for a GF version of this recipe. Substitute the butter with olive oil for a dairy free version.
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Courgetti is thin ribbons of courgette used as a nutritious alternative to pasta or noodles. This flavorful dish has a healthy twist by using courgetti ( Zucchini ribbons ) instead of pasta. Seasoned with olive oil, dried oregano and salt, Pecorino cheese and fresh basil.
In a hot pan, add vegetable oil, and start by frying the onions and garlic.
After 1 minute you can add in the mushrooms and chicken and season with chicken seasoning, salt and black pepper.
Cook on high heat, while constantly stirring, for about 10-12 minutes.
Lower the heat and add in the heavy cream.
Reduce sauce for another 2-3 minutes by stirring frequently, until the cream has thickened. (A reduction is simply a liquid that has been simmered to reduce the volume.)
Serve and Enjoy.
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Classic banana bread is a perfect way to save overripe bananas, but when you want to switch things up, this spiced banana nut bread will fit the bill perfectly. It is Gluten-Freeby using cassava flour and it gets a spicy twist from warming cinnamon and nutmeg.
Cinnamon has a slightly spicy and sweet taste that lends itself to desserts perfectly, while nutmeg is even more aromatic with a nutty and spicy flavor. When baked in a banana-rich batter, the spices natural oils release and permeate both the taste and smell of the bread. The spices turn this banana bread into a cool weather sweet treat when a warming pick-me-up is required alongside a favorite steaming hot beverage.
Preparation Time: 20 minutes
Cook Time: 50 to 60 minutes
Total Time: 1 hour to 1 hour and 20 minutes
Ingredients
3 overly ripe bananas 3 large eggs ½ cup softened butter or coconut oil, plus more to grease the pan ¼ cup maple sugar 1 tablespoon Spicely Organics Vanilla Extract 1 tablespoon Spicely Organics Cinnamon Ground ½ teaspoon Spicely Organics Nutmeg Ground 1 cup Otto's Naturals Cassava flour 1½ teaspoons baking powder ½ teaspoon baking soda ½ teaspoon fine sea salt 1 cup chopped walnuts ½ cup chocolate chips (optional)
Directions
1. Preheat the oven to 350 F (180 C) and grease a 9 x 5-inch (23 x 13-cm) loaf pan. 2. Peel and mash the bananas in a large bowl. 3. In a separate bowl or stand mixer, beat the eggs with the butter or coconut oil, maple sugar, vanilla, cinnamon, and nutmeg. Add the mashed bananas and beat until smooth. 4. In a separate bowl, whisk the Otto’s Cassava flour with the baking powder, baking soda, and salt. 5. Slowly stir the dry ingredients into the wet, and mix until combined. Fold in the chopped walnuts and chocolate chips (if using). 6. Pour into the prepared loaf pan and smooth the top; bake for 50 to 60 minutes or until an inserted skewer comes out clean. 7. Cool completely before slicing and serving.
Creamy, spiced chai cheesecake with a nutty, chewy crust! Perfect for the fall season paired with coffee or hot tea. This cheesecake is no bake…easy to make and so delicious.
1 Spicely Organics vanilla bean or 1 tsp vanilla extract
1/2 tsp salt
Ingredients (Crust)
1 cup oats
1/3 cup raw almonds
7 dates, pitted
2 tbsp almond butter
1 tbsp coconut oil
1 tsp salt
1 tsp cinnamon
1 tsp vanilla
Method
Before you begin this recipe soak your raw cashews. If you have the time soak them in filtered water for at least 2 hours or over night OR you can soak in hot water for 20 minutes.
Add 1/3 cup almonds to processor and pulse until fine, close to flour consistency. Then add the remaining crust ingredients. Pulse and it should come together into a sticky dough.
Grease a 6” springform pan with 1 tsp melted coconut oil. Remove crust from food processor and press into the greased pan, evenly pressing down and pushing the crust to the sides as well. Set aside.
In a high speed blender combine cashews, (shake coconut milk can before opening) coconut milk and the remaining ingredients. Blend until smooth. Taste and adjust sweetness by adding more maple syrup if needed as well as any of the spices.
Pour the filling on top of the crust and spread with a spoon or spatula creating a smooth top. Place In freezer for 4 hours or over-night.
Run a sharp knife along the edge of the pan and cheesecake and then release cake from pan.
Add an optional dust of cinnamon over top. Let sit for 15 minutes (just to soften up a bit), cut and enjoy! * *You can store in the fridge for 4 days or in the freezer for 2-4 weeks.
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For the pickled onions combine all ingredients in a jar and let sit for 30 minutes to 1 hour before enjoying. *You can store in the fridge for up to a couple weeks and enjoy on tacos, salads and many more dishes!
Place raw cashews in a medium-sized bowl, cover with hot water and let sit for 20 minutes.
Preheat oven to 400 degrees F. Cut cauliflower into small florets and place in a bowl along with olive oil, cajun seasoning and salt. Toss until each floret is evenly coated. Spread out cauliflower onto a baking sheet lined with parchment paper and bake for 25 minutes.
Once the raw cashews have soaked in the hot water for 20 minutes, discard water and place cashews in a high-speed blender or food processor along with almond milk, nutritional yeast, salt and lemon juice. Blend on high until smooth.
Once cauliflower is baked and out of the oven heat tortillas and assemble tacos by adding a generous handful of baked cauliflower, a spoonful of cashew cream, pickled onions, squeeze of lime and a sprinkle of chopped cilantro.
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Cut sweet potatoes into disks, brush with a little olive oil, season with salt and pepper and bake at 400 degrees F for 35 minutes.
In a medium sized pan, sauté corn until it begins to char. In a medium sized bowl mash avocados then add the remaining ingredients. Mix until well combined. Taste and adjust seasonings as needed.
For the pickled onions combine all ingredients in a jar and let sit for 1 hour before enjoying. *You can store in fridge for up to a couple weeks and enjoy on tacos, salads and many more dishes!
For the roasted cajun chickpeas combine all ingredients in a medium size bowl and toss. Bake in a preheated oven at 400 degrees for 20 minutes or until golden brown. Take out of oven and let sit for 10 minutes to cool... they will be crunchier as they cool.
Assemble all together by spooning guac on each sweet potato followed by chickpeas, pickled onions, an optional sprinkle of extra chili pepper flakes, and a sprinkle of chopped cilantro.
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Roasting/baking brussels sprouts is the best way to cook these little vegetables! They hold so much flavor and can please everyone and anyone especially during the holiday season. These are very versatile as you can add any other seasonings, dried herbs and spices you like!
Prep Time: 5 minutes
Total Cook Time: 35 minutes
Serves: 4-6
Ingredients
1 1/2 lbs brussels sprouts, trimmed and halved
1 tbsp extra-virgin olive oil or avocado oil
1 1/2 tsp Spicely Organics paprika
1 tsp Spicely Organics garlic powder
1/2 tsp sea salt
1/4 tsp black pepper
Method
Preheat the oven to 400° F. Place the brussels sprouts on a large baking sheet lined with parchment paper. Drizzle with the olive oil and sprinkle with paprika, garlic powder, salt and pepper. Gently mix until the brussels sprouts are evenly coated, using your hands to toss.
Bake for 20 to 30 minutes, until the brussels sprouts are lightly charred and crisp on the outside and tender in the center. The outer leaves will be very dark too. *Watch carefully towards the end of the baking time, as the cooking time will vary based on the size of your sprouts*. Enjoy Right out of the oven!
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Pumpkin spiced scones with a delicious maple cream cheese frosting. Perfect for breakfast paired with morning coffee or for a sweet treat after dinner! Very simple and easy to make in the fall season.
1-2 tbsp powdered sugar (depending on how sweet you want it)
pinch of salt
Method
Preheat oven to 400 degrees F. Line a baking sheet with parchment paper and set aside.
In a large bowl, combine flour, sugar, pumpkin spice, baking powder, baking soda and salt. Add cold vegan butter, using a fork to work the butter into the dry ingredients until it resembles coarse crumbs or wet sand.
In a blender combine pumpkin puree, almond milk, chia egg and vanilla. Blend for 15 seconds or until well mixed, then pour mixture over dry ingredients and stir using a rubber spatula until a soft dough forms.
Working on a lightly floured surface, knead the dough 3-4 times until it comes together. Form the dough into a log and begin to cut triangles . Should make 8-9 triangles!
Place scones onto prepared baking sheet. Place into oven and bake for 10-12 minutes.
To make the cream cheese maple frosting, combine vegan cream cheese, maple syrup and powdered sugar. Whisk until smooth.
When the scones are done, cool for 10 minutes and spoon the glaze on each scone.
Allow glaze to set before serving.
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A warm comforting bowl of coconut curry packed with flavor and so delicious. This Curry is very versatile and any veggies could be added! Serve as is or with rice noodles to elevate the dish that much more.
Prep Time: 15 minutes
Total Cook Time: 45 minutes
Serves: 4-6
Ingredients
2 tsp Spicely Organics curry powder
1 tsp Spicely Organics turmeric
1 tsp Spicely Organics ground ginger
1 tbsp maple syrup
2 tbsp soy sauce
2-3 cups chopped kabocha squash or pumpkin
1 zucchini, chopped
2 bell peppers, chopped
1 small onion, chopped
3 garlic cloves, minced
2 cans light coconut milk
4 cups vegetable broth
optional: rice noodles or ramen noodles, this is also amazing served with rice.
Method
Chop all your veggies into small bite sized pieces. In a large pot sauté onions and garlic for 2 minutes then add 1/2 cup of coconut milk, curry powder, turmeric powder, and ground ginger. Stir and let simmer on low for 3 minutes. Then add the remaining coconut milk, vegetable broth, maple syrup and soy sauce.
Stir then add the chopped kabocha squash. Cook for 6-8 minutes on medium to high heat. Press a fork into the kabocha squash and once it is soft, carefully spoon half the kabocha squash and liquid into a blender. Blend on high for 1 minute then pour back into the pot.
Add the remaining vegetables and cook on medium heat for 5-7 minutes or until all vegetables are soft and cooked. Serve with rice or add ramen or rice noodles! Top with sesame seeds, cilantro and chili pepper flakes.
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This dish is hearty, satisfying, and so delicious. A combination of nutty, savory and sweet flavors all in one.
Prep Time: 10 minutes
Total Cook Time: 30 minutes
Serves: 4-6
Ingredients
1 cup broccoli, chopped
1/2 cup carrots, chopped
7 ounces extra firm tofu, cubed
1 cup purple cabbage, thinly sliced / shredded
8 ounces soba noodles
1 tsp salt
1/2 tsp pepper
1 tbsp black sesame seeds
1 tbsp white sesame seeds
1/2 tbsp coconut oil or oil of choice
1/4 cup cilantro, chopped
Ingredients (Ginger Peanut Sauce)
1/2 cup natural peanut butter
3/4 cup canned coconut milk
2 1/2 tbsp cane sugar
2 1/2 tbsp soy sauce (or tamari for gluten free)
1 tsp Spicely Organics ground ginger
Method
Place all sauce ingredients in a sauce pan over medium to low heat. Whisk together until well combined, whisk for 30 seconds more, let simmer for 30 seconds, turn off heat and pour into a small bowl. (You may need to add more coconut milk until you reach the consistency you desire.) Set aside until ready to use.
Cook soba noodles according to the direction on the package.
In a large pan heat 1/2 tbsp of coconut oil and add chopped broccoli, carrots and cubed tofu. Season with salt and pepper. Cook for 6 minutes on medium heat. Pour the peanut sauce over the vegetables. If the sauce has thickened you can add 1-2 tbsp warm water before pouring the sauce over. Add cooked soba noodles, shredded cabbage, and black and white sesame seeds and toss all together. Heat on low for 2-4 minutes. Turn off heat and sprinkle with cilantro.
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Cook the pasta according to package directions. Set aside and toss with a little melted vegan butter, coconut oil or EVO to prevent pasta from sticking together.
In a large pan, melt 1 tbsp of vegan butter over medium high heat. Add once clove of crushed garlic and sauce for 1 minute until fragrant. Add the mushrooms and sauté for 5-10 minutes, until golden brown and softened. Set aside.
Add the remaining 2 tbsp of vegan butter to the pan and melt again over medium high heat. Add the remaining crushed carlin cloves and cook for 1 minute or just until fragrant. Add the herbes de provence, cashew milk and nutritional yeast whisking to incorporate. Let the mixture simmer until thickened. Season with salt and pepper to taste.
Toss the sauce, pasta and mushrooms together. Add more cashew milk, as needed… to prevent the sauce from getting too thick. Stir in parsley just before serving.
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This pasta salad is light, flavorful and perfect for a summer bbq. The combination of grilled sweet corn with fresh, raw tomatoes & spinach paired with a tangy lemon tahini dressing makes for a delicious pasta salad.
Prep Time: 5 minutes
Total Cook Time: 35 minutes
Serves: 4-6
Ingredients (Salad)
4 ears of corns
2 cups uncooked orzo
1 tbsp bouillon (vegan chicken bouillon was used in this recipe)
1 pint cherry tomatoes, halved
1 cup spinach
1/2 cup slivered almonds
1/2 bunch cilantro, chopped
1 tsp salt
Ingredients (Dressing)
2 tbsp tahini
juice of two lemons
1/2 cup water
1 tsp garlic powder
1/2 tsp mustard seed (ground)
Directions
Begin by making orzo according to directions on package and add 1 tsp of bouillon.
Take husk off the ears of corn and either grill the corn or simply cook on a pan until sides become golden brown. Turn the ears of corn as you grill/cook. Cut corn off into a bowl and set aside.
In a small bowl combine all dressing ingredients and whisk until well combined.
Once the orzo is cooked, drain any excess water and place orzo into a large mixing bowl. Add all ingredients into a bowl along with dressing and toss until well combined. Add salt, pepper and extra lemon to taste.
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You can never go wrong with fries! Especially healthy fries that are baked and seasoned to perfection. The tangy and savory sauce with the hearty and flavor packed fries makes for a perfect appetizer or side dish.
Prep Time: 10 minutes
Total Cook Time: 45 minutes
Serves: 4
Ingredients (Fries)
2-3 lb Yukon gold potatoes
1 1/2 tbsp curry powder
1 tsp salt
Ingredients (Dill Dipping Sauce)
3/4 cup coconut milk yogurt
2 tbsp dried dill
Juice of 1 lemon
1/2 tsp salt
1/4 tsp pepper
1 tsp garlic powder
Directions
Cut potatoes into thick fry shape. Add to a large bowl along with curry powder and salt. Toss until fries are coated. Place in a preheated oven at 400 degrees and bake for 35 minutes.
In a small bowl combine dipping sauce ingredients and whisk until well combined. Set in fridge to chill until fries are baked.
Enjoy while fries and still hot!
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Summer time fruits are THE best. Peaches and blueberries are in abundance & I don’t think there is a better thing to do with them other then make a simple, easy yet delicious crisp! Adding some warm spices like cinnamon and cardamom takes the peaches to the next level. A cinnamon, oat and date crumble to sprinkle on top pairs so perfectly with the juicy and flavorful fruit. Oh! And the added scoop of vanilla ice cream (in this case vegan coconut milk ice cream) is a match made in heaven.
Prep Time: 6 minutes
Total Cook Time: 30 minutes
Serves: 6-8
INGREDIENTS
6 yellow peaches
Juice of 1 lemon
2 tbsp coconut sugar
1 tsp cinnamon
1/4 tsp nutmeg
1 cup blueberries
8 medjool dates (pitted)
1 cup rolled oats
1/2 tsp salt
2 tbsp coconut oil, melted
1/2 tbsp cinnamon
DIRECTIONS
Preheat oven to 350 degrees F.
Slice peaches, then add to a pan along with juice of 1 lemon, coconut sugar, cinnamon and nutmeg. Cook for 3 minutes over medium heat, constantly stirring then turn off heat.
In a food processor place oats and blend for 15 seconds on high. Add pitted dates, salt, melted coconut oil and cinnamon. Pulse until crumble begins to form.
To a baking dish add peaches (along with any juices in the pan) and the fresh blueberries. Mix with a spoon then evenly cover the fruit with the oat and date crumble.
Place in preheated oven and bake for 20 minutes or until top begins to slightly brown and fruit begins to bubble. Serve right out of the oven and top it off with an optional scoop of vanilla ice cream!
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Our achiote marinade gives these tasty grilled fish tacos a warm, earthy flavor. Dressed in our creamy chipotle dressing, they're unequaled. Serve these at your summer BBQ along with jicama sticks and our Spiced Guacamole.
Prep Time: 1 hour
Total Cook Time: 1.5 hours
Serves: 4
Ingredients (Marinade)
1/4 cup olive oil
2 tbsp Organic Achiote Seasoning
juice of 1 lime
1/2 tsp salt
Directions (Marinade)
In a small bowl, combine olive oil, achiote seasoning, lime juice and salt.
Transfer to a resealable plastic bag, add tilapia and marinate for one hour.
These grilled bell peppers stuffed with zucchini, corn, tomatoes, quinoa and Italian herbs, make an excellent vegetarian and gluten-free addition to your summer barbecue. Light, healthy and vibrant in color, they can be enjoyed as a side dish or as a great alternative to traditional barbecued meat.
Prep Time: 30 minutes
Total Cook Time: 1 hour to 1 hour 10 minutes
Serves: 3-6
Ingredients
4 medium mixed bell peppers (orange, yellow, green, red)
Seed, core and cut one of the bell peppers into 1/4-inch dice.
Cut the remaining 3 bell peppers in half lengthwise, directly through the stem, leaving a bit of stem attached to each half. Remove the core, seeds and ribs from the inside of each bell pepper, leaving the stem intact. Sprinkle the inside of each pepper with 1/4 tsp salt and 1/4 tsp ground pepper.
Melt oil in a large skillet over medium heat. Add the onion and saute until nearly tender. Add the minced garlic, chopped bell pepper and zucchini. Saute the vegetables until crisp, then stir in the corn kernels and tomato.
Cook until heated through, about 2 minutes.
Stir in the Italian seasoning, Parsley, quinoa and the remaining 1/2 tsp salt and 1/4 tsp pepper.
Remove from heat and spoon the filling into the empty bell peppers.
Heat the grill over medium heat and brush the grate with oil. Put the stuffed peppers over the unheated part of the grill, cover, and cook until tender (about 20-30 minutes).
Remove bell peppers, sprinkle with cheese and enjoy.
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The term "shish kabob" originates from Turkish words literally meaning "skewer" and "roast meat." A traditional Turkish meal of nomadic tribes, shish kabobs are now a barbecue favorite that can be customized for any dietary restrictions and easily feed a large group of hungry guests. Try this tangy, slightly spicy version the next time you pull out the grill for a tasty alfresco dinner.
Prep Time: 1 hour
Total Cook Time: 1.5 hours
Serves: 4-6
Ingredients
1.5 pounds pork tenderloin, cubed
1 red onion, cubed
1 red pepper, cubed
1 yellow pepper, cubed
1 cup grape tomatoes
2 tablespoons Organic Shish Kabob Seasoning
1/4 cup olive oil
1 tbsp lemon juice
Salt to your taste
Directions
Place the cubed raw pork, olive oil, lemon juice and 2 tablespoons Shish Kabob Seasoning in a large Ziploc bag.
Allow the pork to marinate in the refrigerator at least one hour, or overnight.
Preheat an outdoor grill on high heat and lightly oil grate.
Place the marinated pork on pre-soaked, dry skewers, alternating between the onions, peppers and tomatoes.
Frequently brush with marinade while cooking, and turn frequently.
Cook until meat is no longer pink and juices run clear.
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The perfect vegetarian option for your upcoming summer barbeque, these juicy, full-flavored portobello mushroom burgers will satisfy even the most insistent carnivore. We recommend using the mushroom caps as buns for a gluten-free option, but feel free to sub one cap for a burger patty and use traditional hamburger buns as an alternative.
Prep Time: 35 minutes
Total Cook Time: 45 minutes
Serves: 2
Ingredients
4 portobello mushroom caps
¼ cup olive oil
2 tbsp balsamic vinegar
1 tbsp Organic Beef And Burger Seasoning
1 red onion, cut into thick slices
4 oz swiss cheese
1 tomato, cut into thick slices
romaine lettuce
Directions
In a large bowl, whisk together balsamic vinegar, olive oil and Beef And Burger Seasoning. Place the mushrooms in the bowl and toss with sauce. Let marinate at room temperature for 30 minutes, turning occasionally.
Heat the grill over medium heat and brush the grate with oil. Place the mushrooms on the grill, reserving the marinade for basting. Grill 5 minutes on each side, or until tender, brushing with marinade as each mushroom cooks.
Use mushrooms in lieu of buns and dress with onion, tomatoes, lettuce and cheese in between.
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Light, flavorful and simple to make, this Southwestern-inspired recipe makes an ideal weeknight dinner. The shrimp get a nice kick from Spicely Organics' Shrimps Crab Grill and Broil Seasoning, and the crisp romaine balances the meal out nicely. Add avocado, sour cream and/or pico de gallo to take your meal to the next level.
Prep Time: 10 minutes
Total Cook Time: 30 minutes
Serves: 4
Ingredients
1 tsp olive oil, plus additional for frying
4 corn tortillas
1 lb peeled and deveined shrimp
1/2 tbsp Organic Shrimp Crab Grill and Broil Seasoning
4 cups shredded romaine
2 tsp fresh lime juice
1/4 cup sliced jalapeño
1/4 cup cilantro leaves
Lime wedges, for serving
Directions
In a medium skillet, heat 1/4 inch of vegetable oil until hot. Fry one tortilla at a time over medium-high heat until lightly golden on both sides.
Drain on paper towels and sprinkle lightly with salt.
Toss shrimp with 1 teaspoon of oil and Organic Shrimp Crab Grill and Broil. Add to a preheated pan and grill over medium high heat until cooked through (about 4 minutes), turning once.
In a medium bowl, toss the romaine, jalapeño and lime juice.
Set the tortillas on plates and top with romaine mixture and grilled shrimp.
Top with cilantro and serve with lime wedges.
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In a large frying pan, add enough olive oil to lightly coat the bottom of the pan. Add onions and cook over medium heat until soft and beginning to turn translucent.
Turn up the heat to high and add tofu, red pepper, salt, lemon juice and spices. Cook 2-4 minutes on high until red peppers become soft and the onions begin to caramelize.
Warm up tortillas in a dry skillet or in the oven.
Add grilled vegetables and tofu to warm tortillas, top with feta and parsley for garnish.
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