1 medium sweet potato, peeled & cut into small pieces
2 cans (8 oz. each) tropical fruit salad, drained
2 tablespoons honey½ teaspoon Spice Market ground ginger
½ teaspoon Spice Market ground cinnamon
¼ teaspoon salt
4 foil sheets (approx.12” x 12” each)
4 boneless pork loin chops1-2 teaspoons Spice Market Jamaican Jerk Seasoning (or to taste)

Preheat oven to 400 degreesCombine first 6 ingredients. Divide the sweet potato mixture evenly on the foil squares. Coat both sides of pork chops with Jamaican Jerk seasoning. Lay pork chops on top of mixture on foil. Seal foil packets and place on baking sheet.Bake 30 to 35 minutes or until sweet potatoes are tender and pork chops are cooked thoroughly.

For Gourmet Steak Burgers, use :
1 lb. ground beef
¼ cup dry bread crumbs
2 Tablespoons Worcestershire Sauce
1-2 teaspoons Spice Market Steak Seasoning

Mix well and form each burger around a cold pat of butter. Grill to desired doneness.

For That Special Steak, use:
1 Tablespoon Spice Market Steak Seasoning
1 Tablespoon light brown sugar
½ teaspoon oregano
1-1 ½ lb. of steak, such as sirloin, New York Strip or Porterhouse

Blend first three ingredients. Rub over surface of steak. Grill to desired doneness. Another tip : Try Spice Market Steak Seasoning in your next meatloaf – also sprinkle on sliced fresh tomatoes!

Six medium onions, thinly sliced
3 Tablespoons butter
¼ cup dry white wine
6 cups beef broth made with Spice Market Beef Base
½ cup shredded Swiss cheese Sliced French bread, broken into 1-inch chunks 2 Tablespoons grated Swiss Cheese Salt and Pepper to taste Saute the onions in the butter in a large kettle over medium heat for 7 to 8 minutes or until lightly browned. Stir in the wine and broth. Simmer, covered, for 30 minutes. Taste the soup and salt and pepper if desired. Place 6 ovenproof ceramic soup bowls on a baking sheet. Pour in the soup, dividing the onions evenly. Stir in the shredded cheese. Place 2 to 3 pieces of bread in each soup bowl. Sprinkle with the grated cheese when the bread floats to the surface. Bake at 325 degrees for 20 minutes. Broil just until the cheese melts. Six servings

6 ounces spaghetti
1 pound ground beef
1 medium onion, chopped
1 clove garlic, minced
¾ cup celery, chopped
¾ cup carrots, chopped
2/3 cup tomato paste
1 cup water
1 tablespoon Spice Market Southwest Seasoning
1 tablespoon Worcestershire sauce
2 teaspoons sugar
¾ teaspoon salt
¼ pound cheese, grated

Cook spaghetti. (Do not overcook – allow for baking time) Brown meat, onions and garlic, then add celery and carrots and seasonings. Cook until vegetables are crisp tender. Combine cooked spaghetti and meat and vegetable mixture. Place in baking pan and top with grated cheese. Bake 30 to 35 minutes in 325 degree oven.

Eight servings

Serve with lots of plain rice, to soak up the delicious sauce.
½ cup flour
1 teaspoon salt
½ teaspoon Spice Market Orange Pepper (or to taste)
1-1/2 –2 pounds chicken, cut in pieces
¼ cup vegetable oil
1/2 cup orange juice
1-8-1/2 oz. can crushed pineapple
¾ cup dry sherry or any white wine
½ cup raisins, preferably golden
½ cup sliced almonds
¼ teaspoon ground cinnamon
1/8 teaspoon ground cloves
2 tablespoons sugar, optional.

Preheat oven to 325 degrees. Mix flour, salt, and orange pepper and dredge chicken pieces in mixture. Brown chicken pieces in hot oil, then arrange them in a shallow baking dish. Mix together the juice, pineapple, sherry, raisins, almonds, cinnamon, and cloves. Taste sauce and add sugar if desired. Pour the mixture over the chicken pieces. Bake chicken for 30-45 minutes, basting several times. Increase temperature to 350 degrees and bake 15 minutes longer; check frequently to avoid over-browning.

Serves 4 to 6.

¼ cup lime juic
1/3 cup olive oil
1 teaspoon Spice Market Gourmet Garlic
1 teaspoon crushed dried cilantro leaves
¼ teaspoon ground red pepper
¼ teaspoon ground cumin
1-1/2 pounds boneless, skinless chicken breasts

In a glass dish or large self-closing plastic bag, combine ingredients. Add chicken, turn and coat. Refrigerate at least 15 to 20 minutes or longer if there is time. Remove from marinade and grill or broil. Test chicken for doneness: No matter what method you use for cooking chicken, the most accurate test for doneness is a meat thermometer. Whole or bone-in chicken should reach an internal temperature of 180 degrees F., and boneless chicken should be cooked to 165 degrees F.

2 teaspoons Spice Market Bread Dip Mix (or to taste)
½ teaspoon Spice Market Ground Black Pepper
½ teaspoon Spice Market Kosher Salt
4 boneless chicken breasts
½ cup apricot jam
2 Tablespoons fresh lemon juice
2 teaspoons Dijon mustard

Mix Bread Dip Mix, Salt, Black Pepper, and rub mixture over chicken; cover and refrigerate about 2 hours. Bake chicken at 350º about 25 minutes. Meanwhile, mix apricot jam, lemon juice, and mustard. Brush mixture over chicken; bake about 20 minutes longer, or until done.

1 cup lime juice
2 tsp. honey
2/3 cup water
1 Tbls. Spice Market Lime Pepper
1 tsp. dried thyme
2 Tbls. vegetable oil
1 Tbls. fresh ginger, grated
3 pounds chicken pieces

Combine all ingredients, except chicken.. Pour half the marinade over chicken and chill overnight, reserving remaining marinade for basting. Preheat oven to 325 degrees. Drain marinade and discard. Bake chicken in preheated oven1 hour and 25 minutes, basting with reserved marinade every 20 minutes. Chicken can also be cooked on grill.

2 Tbls. lemon juice
1 Tbl. low-sodium Worcestershire sauce
6 (4 oz. ) salmon filets
2 Tbls. soft French bread crumbs
2 Tbls. grated Romano cheese
2 teaspoons minced garlic
2 teaspoons Spice Market Lemon Herb Seasoning
Butter-flavored vegetable cooking spray
1 Tbs. reduced-calorie margarine
Fresh oregano sprigs (optional)

Combine lemon juice and Worcestershire sauce in a small bowl. Place filets in an 11 x 7 x 2 inch baking dish; pour lemon juice mixture over filets. Cover and marinate in refrigerator for 1 hour. Combine bread crumbs and next 5 ingredients in a small bowl; set aside. Remove filets from marinade; discard marinade. Coat a large nonstick skillet with cooking spray. Add margarine. Place over medium-high heat until margarine melts. Add filets, and cook 1 to 2 minutes on each side or until lightly browned. Transfer filets to an 11 x 7 x 2 inch baking dish coated with cooking spray. Sprinkle bread crumb mixture evenly over filets. Bake, uncovered at 400 degrees F. for 15 minutes or until fish flakes easily when tested with a fork. Transfer to a serving platter. Garnish with fresh oregano sprigs, if desired.

171 calories per serving

½ cup chopped yellow onion
½ cup chopped green pepper
1 clove of garlic, minced ¼ cup butter
2 Tablespoons Spice Market Italian Seasoning
¼ cup red wine
¼ cup flour
1 cup tomato juice
2 teaspoons sugar Salt and pepper to taste
10 (16 to 20 count) shrimp, peeled, deveined
10 medium sea scallops
2 Tablespoons butter
8 ounces spaghetti, cooked, drained

Saute’ the onion, green pepper and garlic in ¼ cup butter in a saucepan until tender. Stir in the Italian Seasoning and wine. Cook until reduced by ½. Stir in the flour. Add the tomato juice. Cook until thickened, stirring constantly. Simmer for 30 minutes. Add additional flour if needed for the desired consistency. Season with sugar, salt and pepper. Saute’ the shrimp and scallops in 1 tablespoons butter in a saute’ pan until cooked through. Add to the sauce. Simmer for 2 minutes. Serve over the pasta.

Two servings

Nonstick vegetable oil spray
½ cup chopped shallots
¼ cup drained capers
1 tablespoon dried dill weed
One 1-1/4 lb. skinless center-cut salmon filet
1 tablespoon Spice Market Lemon Pepper
2 tablespoons (1/4 stick) butter Lemon wedges

Preheat oven to 425 ° F. Place large sheet of foil on baking sheet. Spray foil with vegetable oil spray. Mix shallots, capers and dill in small bowl. Place salmon on foil; sprinkle with lemon-pepper seasoning. Spread shallot mixture over salmon. Dot with butter. Fold up foil edges to enclose salmon; seal. Bake salmon just until opaque in center, about 28 minutes. Open foil; transfer salmon to platter. Spoon any juices over. Garnish with lemon wedges and serve with buttered linguine.

by Customer, Mary Connelly

1 Tablespoon olive oil
2-3 Tablespoons Spice Market OrangeChipotle Seasoning 1-lb. shelled raw shrimp (or 4 chicken breasts)
1-11 oz. can sweet corn (drained)
½ cup chopped celery
¼ cup chopped green onions Cherry tomatoes, cut in ½
Dressing:
1/3 Cup olive oil
2-3 Tablespoons balsamic vinegar
2-3 Tablespoons Spice Market Orange Chipotle Seasoning
2-3 Tablespoons Dijon mustard Honey to taste

Marinate shrimp (or chicken) in olive oil and chipotle seasoning. Grill shrimp 6-7 minutes in a grill basket. (Grill chicken until done and cut into bite size pieces.) In a large bowl combine shrimp (or chicken), corn, onion, celery, and tomatoes. Mix dressing in a jar with a lid and shake until blended. Pour over salad and mix before serving. Serve on lettuce leaves

2 to 2-1/2 pounds red potatoes, washed
3 tablespoons
olive oil, enough to coat potatoes
2 tablespoons Spice Market Lavender Herb Salt
1 teaspoon Spice Market Black Pepper

Cut potatoes into wedges and put onto cookie sheet that has been lined with foil. Coat potatoes in oil. Toss with Lavender Herb Salt and pepper. Bake in a 450 degree oven for about 25 minutes, turning once.

Two Servings

1 Tablespoon olive oil
2-3 Tablespoons Spice Market OrangeChipotle Seasoning
1-lb. shelled raw shrimp (or 4 chicken breasts)
1-11 oz. can sweet corn (drained)
½ cup chopped celery
¼ cup chopped green onions
Cherry tomatoes, cut in ½
Dressing:
1/3 Cup olive oil
2-3 Tablespoons balsamic vinegar
2-3 Tablespoons Spice Market Orange Chipotle Seasoning 2-3 Tablespoons Dijon mustard Honey to taste

Marinate shrimp (or chicken) in olive oil and chipotle seasoning. Grill shrimp 6-7 minutes in a grill basket. (Grill chicken until done and cut into bite size pieces.) In a large bowl combine shrimp (or chicken), corn, onion, celery, and tomatoes. Mix dressing in a jar with a lid and shake until blended. Pour over salad and mix before serving. Serve on lettuce leaves.

1 LB. Garbanzo beans, canned, rinsed and drained
1 cup black beans, canned, rinsed and drained
½ cup celery, small diced
1 cup red bell pepper, diced
1 cup green pepper, diced
½ cup red onion, diced
½ tsp. minced garlic
2-1/2 tsp. Spice Market Lime Pepper
½ tsp. Spice Market ground cumin
¼ cup fresh, chopped cilantro
2 Tbls. Lime juice
1-1/2 Tbls.
Olive oil (6 Servings)

Combine garbanzo beans, black beans, celery, peppers and onion in large bowl. Whisk together minced garlic, Spice Market Lime Pepper, Spice Market ground cumin,cilantro, vinegar, lime juice and olive oil in small bowl. Pour dressing over beanmixture; stir well to combine. For best results, chill at least one hour before serving.

1 head garlic (10 to 14 cloves)
Olive oil
2/3 cup nonfat mayonnaise
1 tsp. Spice Market Greek Seasoning
4 cans (15-1/2 oz. each) yellow and white corn, drained
1-1/2 cups chopped red pepper
1 cup chopped green onions
¼ cup chopped fresh parsley

Preheat oven to 400 degrees. Trim top off garlic head. Place on aluminum foil; drizzle with oil. Wrap and bake 1 hour. Cool completely. Press garlic pulp out of each clove; mash in small bowl. Add mayonnaise and seasoning; stir until mixed. Combine corn, red peppers and onions; stir in dressing. Sprinkle with parsley

Yield: 8 cups

2 medium zucchini, cut in ½ inch thick lengthwise slices
2 medium green bell peppers, halved and seeded
1 medium eggplant, cut in ½ inch thick crosswise slices
1 large red onion, cut in ½ inch thick slices
2 tablespoons olive oil, divided
Warm Orange Vinaigrette (recipe follows)

Lightly brush vegetables with 1 tablespoon of oil. Grill 4-5 inches from heat until vegetables are tender, about 10 minutes, turning and brushing with remaining 1 tablespoon of oil after 5 minutes. Place vegetables on a cutting board; cool slightly. Cut into bite-size pieces; place in a serving bowl and toss with Warm Orange Vinaigrette.

Makes 6 cups (4 servings)

Warm Orange Vinaigrette
2 tablespoons olive oil
½ teaspoon ground cumin
1 teaspoon ground coriander
2 tablespoons orange juice
1 tablespoon cider vinegar
½ teaspoon Orange Pepper

In a small sauce pan over medium-low heat, heat oil, cumin and coriander, stirring occasionally until fragrant, about 1 minute. Remove from heat; stir in orange juice, vinegar, salt and orange pepper. Makes about 1/3 cup.

1-1/2 quarts rinsed salad greens, (spinach, endive, assorted lettuces)
2 cups cut fresh vegetables (cucumber, green pepper, celery, tomato and/or carrots)
½ cup slivered almonds, toasted

Toss salad greens, vegetables and nuts with dressing (below) and serve. GREEN GODDESS DRESSING: 1 Tbl. Spice Market Lemon Dill Dip Mix 1 Tbl. white wine vinegar 2 tsp. dried chives 1 tsp. minced garlic 1 tsp. dried tarragon ½ tsp. sugar 1 cup plain yogurt Combine ingredients and refrigerate for a short while to let flavors blend.

2 Lbs. potatoes, cooked and cubed
½ cup mayonnaise
¼ cup Dijon mustard
3 green onions, chopped
¼ cup cilantro, chopped
½ jalapeno pepper, finely chopped
2 Tbls. lime juice
1 tsp. grated lime peel
1 garlic clove, minced 1 tsp. Spice Market Lime Pepper

Combine mayonnaise, mustard, green onions, cilantro, lime juice, lime peel, garlic and Spice Market Lime Pepper. Toss with warm potatoes.

14 ounces dried navy beans
1 cup chopped onions
1 cup chopped leeks
1 cup chopped celery
1 clove of garlic, crushed
14 cups of water Spice Market Ham Base (mix 2 Tbl. to 4 cups water and add near the end of cooking time)
3 medium potatoes
chopped 1 carrot, peeled and chopped
1 (14 oz.) can tomatoes
Pepper to taste Rinse and sort the beans.

Combine with water to cover in a bowl. Let stand for 8 hours. Drain the beans. Combine with the water in a large saucepan. Simmer until the beans are partially cooked. Cook the onions, leeks, celery and garlic in small amount of oil in a skillet over very low heat until tender. Add to the beans. At this time add the Ham Base – 2 Tbl. ofHam Base to 4 cups water. Bring the soup to a boil. Add the potatoes and carrot, Cook for 1 hour or until the beans are tender. Add the tomatoes, and pepper to taste. Cook until heated through. Garnish with parsley and croutons.

16 servings

½ Cup Spice Market Lavender Sugar
¼ tsp. salt
4 eggs
½ cup granulated sugar
1 cup unsalted butter
1 Tbl. vanilla
¾ cup sour cream
1 tsp. finely grated lemon peel
2-1/2 cups all-purpose flour
1 cup powdered sugar
1 tsp. baking soda
1 Tbl. butter, melted
1 tsp. baking powder
3-4 tsp. lemon juice

Grind or put in blender the lavender sugar; (it will be like powdered sugar), pre-heat oven to 325 degrees. Let eggs, the 1 cup butter and sour cream stand at room temperature for 30 min. Grease and flour ( 2) 8x4x2” loaf pans, set aside. In medium bowl, stir flour, baking powder, baking soda and salt. Set aside. In large bowl, beat the lavender sugar, granulated sugar, 1 cup butter and vanilla with mixer on high speed, until light and fluffy, 4 minutes, scraping sides frequently. Add eggs, one at a time, beating on medium speed 20-30 seconds after each addition. Alternately add flour mixture and sour cream to butter mixture, beating on low speed after each addition until just combined. (batter will be thick). Stir in lemon peel. Spread in pans. Bake 45 minutes. Cool completely. Mix powdered sugar, 1 Tbl. butter and lemon juice. Spoon over cake. Note: Grind or blend extra lavender sugar and use in whipped cream as a topping for the cake when served.

4 medium tomatoes, peeled, seeded and diced
1 fresh jalapeno pepper, seeded, minced
1 medium red onion, minced
1 Tbl. chopped fresh cilantro leaves
½ to 1 tsp. Spice Market Lime Pepper
1 Tbl. lime juice

In a bowl, mix together tomatoes, jalapeno, cilantro, onion, Spice Market Lime Pepper and combine well. Add lime juice and chill before serving. Serve with tortilla chips. Makes about 2-1/2 cups .

The potato flakes make a full-bodied filling, perfect for piping. One basic recipe makes two variations.

1 dozen hard-cooked eggs, peeled
¾ cup light mayonnaise
1 tablespoon Dijon mustard
1-2 teaspoons Market Blend salt and pepper to taste
½ cup instant potato flakes

Cut eggs in half lengthwise. Remove yolks. Process egg yolks, mayonnaise and other ingredients in a food processor until smooth, stopping to scrape down sides. Spoon or pipe filling into egg whites. Cover and chill up to 8 hours. Garnish with fresh dill if desired. Yield: 2 dozen.
Variations:
Bacon-stuffed eggs: Stir 2/3 cup (8 slices) crumbled cooked bacon, 3 tablespoons pickle relish, and ¼ cup chopped fresh chives into yolk mixture. Proceed as directed.
Shrimp-stuffed eggs : Stir ¾ pound shrimp, cooked, peeled and chopped; 2 tablespoons prepared horseradish; and 6 green onions, minced, into yolk mixture. Proceed as directed.

Vanilla Oil: Cut 2 vanilla beans in half lengthwise. Cut each half crosswise into 4 pieces. Combine vanilla beans and 2 cups light olive oil in a small saucepan. Warm oil over low heat for 30 minutes. Cool slightly; pour oil through a wire mesh strainer into a container, discarding beans. Use the oil immediately or store in a sealed container in refrigerator up to one month. Let oil return to room temperature, and shake well before using. (Clouding in refrigerator is normal). Use oil for making salad dressing or to saute` meats.

Vanilla Extract: Cut 2-4 vanilla beans in half lengthwise. Combine beans and 2 cups of vodka, bourbon or brandy in a jar; seal and store at room temperature for 4-6 weeks. The longer the beans ferment, the stronger the vanilla flavor. You can pour mixture through a strainer, discarding beans, or you can leave beans in the jar. After half the vanilla extract is used, add more vodka, etc. to cover the beans. Extract may be stored indefinitely.

Lemon Vanilla Sugar: Combine 1 vanilla bean, 2 cups granulated sugar, 2 Tablespoons grated lemon rind. Cut the bean lengthwise, scrape vanilla bean seeds into sugar mixture, stir well. Leave the bean in the sugar and store in an airtight container in refrigerator; stir well before each use. Stir into lemonade or hot tea, or use as a substitute for sugar in a favorite bread recipe.
Note!
Simmer a bean in the water with pasta or rice. Add extract to citrus-based salads to cut the sharp flavor. Stir it into recipes for vegetables, salad dressings , fish, poultry, and game to enhance the sweetness.