In the box this month:
And for this month’s Double Up Recipe: Old School Creamed Spinach
- 2 pounds fresh spinach, washed and tough stems removed
- 2 tablespoons unsalted butter
- ½ cup finely chopped shallots
- 1 teaspoon minced garlic
- ¾ teaspoon salt
- ½ teaspoon freshly cracked black pepper
- ¼ teaspoon freshly ground nutmeg
- ½ cup heavy cream
Bring a pot of salted water to a boil over high heat. Add the spinach and cook for 2 minutes. Drain into a fine mesh strainer, pressing with a large spoon to release as much water as possible. Finely chop and set aside.
Melt the butter in medium sauté pan over medium-high heat. Add the shallots and garlic and cook, stirring, until soft and fragrant, about 2 minutes. Add the spinach & cook, stirring, just until the liquid is released. Add the cream, salt, pepper, & nutmeg, and cook until the cream is reduced by half, about 4 minutes. Remove from the heat and serve immediately.
Project 7 is a specialty gum and mint brand dedicated to bringing great flavour back into your day while at the same time giving back to 7 areas of need. All of their products are proudly made in America. They partner with non profits making impacts both in America and abroad. Their gum is “Great Tasting and World Changing”.
Coconut Lime Gum – a taste of the tropics in October!
We put de-lime-in-de-coconut so that any time of day you could be transported to having your feet in the sand, head in the clouds and mouth smiling with delight. Be happy. Each tray comes with 12 gum packs.
A Canadian Morel, a Thai herb blend, and a coconut walk into a bar. The bartender says, “where have you been all my life?” Creamy, savoury, and so easy. Try our Thai style morel coconut rice paired with a baked white fish, chicken, or tofu for a delicious East meets West dinner in 22 minutes.
Ingredients: That jasmine rice, wild morel mushrooms, sea salt, raw cane sugar, porcini mushrooms, spices (lemongrass, galangal, garlic, onion, white pepper, cumin, coriander, turmeric, red chili, lime leaf).
In the box this month;
- ned – wild pacific oceanwise albacore tuna (meet the maker)
- Italian chickpea flour (double-up recipe)
- Dried French tarragon leaves (feature recipe)
- Project 7 coconut lime sugar-free gum
- untamed feast – morel coconut rice.
Double Up Recipe: Chickpea & Zucchini Fritters
- 2 zucchinis, coarsely grated
- 1 ¼ cup fresh ricotta
- 1 can chickpeas, rinsed, drained
- 1 cup chickpea flour
- 1 tsp paprika
- 3 eggs, lightly beaten
- ¼ cup milk
- 1 cup vegetable oil
Using your hands, squeeze out excess water from zucchini, then place in a large bowl with ricotta, chickpeas, flour, paprika, lightly beaten eggs, milk & add 2 tsp salt. Mix well to combine. Heat oil in large, deep frying pan over medium heat. Working in batches, drop ¼ cup zucchini mixture into pan. Cook for 3 minutes each side or until golden and cooked through. Remove and drain on paper towel. Serve fritters topped with your favorite chutney and raita.
- 2 cups plain whole-milk yogurt
- ¼ cup chopped fresh mint
- 1 teaspoon ground cumin
- ¼ teaspoon cayenne pepper
- 1 large English cucumber, halved, seeded & grated
Wrap grated cucumber in kitchen towel and squeeze dry. Whisk yogurt, mint, cumin, & cayenne pepper in medium bowl to blend. Add cucumbers & toss to coat. Season with salt & pepper. Refrigerate.
These scones boast a subtle maple flavour and crumbly, comforting texture, thanks to the hearty oats. Do you have any thick-cut bacon? Because pairing the two might just be the best breakfast ever.
The cuisine of West Bengal relies heavily on the earthy flavour of Panch Phoron, a mixture of cumin, black mustard, fennel, fenugreek and kalonji (nigella seed). It is almost always used whole, with the seeds roasted in a little oil at the beginning of cooking and the other ingredients added on top. The hearty taste lends itself to bean, fish and vegetable dishes
This tasty snack of roasted cashews in an exotic blend of white chocolate, curry and coconut from Marich Premium Chocolates is a interesting flavour addition to this month’s Missing Ingredient box. Be sure to tell us what you think!
Dolmadakia are delicate rolls made from vine leaves stuffed with rice, grilled onions, fresh herbs, and seasonings. They are a popular hors d’oeuvre, appetizer, or entrée that are delicious served warm or cold.
The flavours of earth and sea, Red Wine Sea Salt is slightly fruity and tannic from red wine and has the clean, fresh taste of pure sea salt. The small pebbles of coarse sea salt are a gorgeous, wine-drenched burgundy red. Red Wine Sea Salt is a beautiful garnish for sashimi or ceviche of white fish or scallops. It is the perfect choice for seasoning a classic French Coq au Vin or to finish a steak on the grill. Rim cocktail glasses or add to sweets such as shortbread or as a garnish for dark chocolate tart or truffles.
Bits of rosemary and garlic float in a delicious base of sunflower and extra virgin olive oil. The extraordinary aroma and flavour of Garlic and Rosemary Infused Oil are perfect for enjoying as a dip for Calabrese bread, on focaccia or drizzled on pizza. It makes a superb marinade for olives, bocconcini or feta cheese and is excellent in vinaigrettes or basted on chicken, pork or potatoes for roasting.
MintiQ is an exciting new brand of delicious and refreshing naturally sugar free mints. Made with 100% natural ingredients and contain absolutely no artificial sweeteners, flavors or colors. MintiQ is sweetened with a hint of monkfruit extract, an all natural zero calorie sweetener derived from fresh fruit.
Visit MintiQ’s website.
The Metropolitan Chef seasoning rubs are an excellent alternative to traditional marinades and barbeque sauces. Blended from herbs and spices, our rubs are low in sodium, virtually calorie free and contain no additives, fillers or preservatives. They’re quick and easy to use too! Simply mix with a small amount of oil, make a paste and brush on just prior to cooking, no marinating required.
In a quest to ‘spice up’ this nutritious and delicious staple, Monkey Butter gourmet peanut butter blends were born.
This is something special about the sweet and smoky interplay that occurs between pure Canadian Maple syrup and bacon. This flavour combination seems to tempt the palate. Everyone, including vegetarians can enjoy this nostalgic blend.
Anna’s Country Kitchen Quinoa Polenta is an excellent alternative to pasta, rice or potatoes. The polenta is already cooked so you just need to heat it up. Slice rounds and sauté, fry, bake, broil or grill. Top polenta with your favourite cheese or sauce.
August TMI was shipped today! Before you start stalking the mailbox, here’s a sneak peek of what’s coming atcha!
Founded in 1985, Zürsun Idaho Heirloom Beans is the original U.S. company to offer authentic heirloom beans and unusual legumes worldwide. The ultimate eco-friendly food, Zürsun heirloom beans are grown on small-scale farms in the Snake River Canyon region of south central Idaho known as the Magic Valley Growing Area. The area’s arid climate, rich, well-drained loamy soil, moderate temperatures and stable moisture level—internationally recognized as having ideal environmental conditions for bean growing—produce pure, distinctly ﬂavourful beans, superior to common store-bought beans.
Zürsun Tongues of Fire Beans
Deep umber and burgundy with light mocha-coloured markings, which resemble fire flames, Tongues of Fire beans originated at the tip of South America. Popular in Italy, Tongues of Fire have a fresh flavour and absorbent nature. Serve with savoury spices and aromatic herbs in soups, stews and bean salads.
These nearly burgundy coloured members of the cranberry family have light streaks that resemble flames of a fire. Though they are from South America, they are very popular in Italy where they are known as Borlotto Lingua di Fuoco.
These have an excellent, nutty flavour, and are commonly used in Italian soups and stews. Soak them overnight then simmer for an hour and use them in casseroles, stews, salads. Not only are they a visual treat, but tongues of fire beans also absorb the flavours of the herbs and spices they are cooked with, adding an extra dimension to your dish.
We’re pretty excited to have you try the excellent David Rio Chai mixes we’ve sent you this month. Here’s a extra recipe to get you going!
Mango Chai Smoothie
- ½ cup of milk
- 1 pouch of Toucan Mango Chai
- One banana
- ¼ cup of frozen mango chunks
- 1 cup of ice
Blend until smooth, serve immediately.
French Gourmet Rice Blend is a dynamic mixture of Himalayan red rice, long grain brown rice, French lentils and earthy dried wild mushrooms, a quartet of hard-to-find gourmet ingredients that are bound to impress. This hearty, flavorful blend tastes fantastic on its own, or could make endless creative side dishes and vegetarian meals.
Ingredients: Rice, lentils and dried mushrooms.
Basic Preparations: Combine 1 cup French Gourmet Blend, 1 ¾ cups water and a pinch of salt in a saucepan set over high heat. Bring to a boil, immediately reduce heat to a simmer, cover with a tightly fitting lid and cook for 30-35 minutes. Remove from heat, let stand 5 minutes, fluff with a fork and serve.
Tripe Cinnamon Scones
(adapted from a recipe from the Pioneer Woman)
- 3 cups all-purpose flour
- 1/3 cup sugar
- A pinch of sea salt
- 5 teaspoons baking powder
- ½ teaspoon ground cinnamon
- 1 cup unsalted butter
- 3/4 cups whipping cream
- 1 whole egg
- 1 teaspoon vanilla
- ½ cup cinnamon chips
- ½ cup Sugar
- 1 teaspoon Ground Cinnamon
- 1 ½ teaspoon whipping Cream
Preheat oven to 350 degrees.
In a large bowl, mix together flour, 1/3 cup sugar, 1/2 teaspoon ground cinnamon, and baking powder. Cut butter into pieces, then cut into dry ingredients with a pastry cutter until mixture resembles coarse crumbs. Stir in cinnamon chips. Mix together cream, egg, and vanilla. Pour into flour/butter mixture, stirring gently with a fork to combine.
Turn onto work surface (mixture will be very crumbly and falling apart.) Gently press together on the sides as you flatten (or roll, with a rolling pin) the top. Form either into a large circle. Mix together topping ingredients, stirring with a fork. Sprinkle over the top of the dough, lightly pressing.
Cut into wedges, transfer to a cookie sheet and bake for 20 to 25 minutes. Allow to cool completely and serve.
Have you seen the price of limes lately? Holy Cow! We are excited about the (exhaustive) cocktail recipe testing we have done lately with tamarind pulp. It is such a nice change, you might not event miss the fresh lime juice in your summer cocktails, dressings and sauces! We think you are going to find a ton of ways to use tamarind all summer long. Call us when you need a re-fill, we can always ship you another package or three!
- 1 cups boiling water
- 2 ounces unsweetened tamarind pulp
- ¼ cup sugar
- ¼ cup water
- ½ cup vodka
- ¼ cup fresh squeezed orange juice
- Crushed ice
- ¼ cup fresh squeezed lemon
- Sugar for rimming glasses
- Lemon wedges & fresh mint for garnish
Combine 1 cup boiling water and tamarind in a bowl & let stand 10 minutes. Drain. Break tamarind into small pieces & press the tamarind through a sieve over a bowl, reserving pulp discarding the fibre. Combine sugar and water in a microwave-safe dish; microwave at HIGH for 2 minutes or until sugar dissolves, stirring once. Cool.
Combine tamarind liquid, sugar syrup, vodka, and juice in a pitcher, stirring well. Add crushed ice; stir or shake well. Garnish rims of 4 martini glasses with sugar. Strain chilled martini mixture into prepared glasses; garnish with lemon wedges & fresh mint.
Make these martinis ahead, be sure to shake the drink in a martini shaker or stir it with the crushed ice just before serving.