• Black Bean Soup with Shrimp and Rice


    (Makes 2 servings)

    ¾ lb. peeled shrimp
    1 cup onion, sliced
    3 medium cloves garlic, crushed
    2 cups canned black beans, rinsed and drained
    1 cup canned diced tomatoes, drained
    2 cups chicken broth
    ¼ cup rice
    Salt and pepper to taste
    1 tsp. Harissa Paste
    2 Tbsp. cilantro, chopped (for garnish, optional)


    1.Heat a large saucepan over medium-high heat and spray with olive oil.

    2.Add shrimp and sauté until pink, turning once, about 2 minutes. Remove from the pan and set aside.

    3.Add onion to the pan and sauté 2 minutes.

    4.Add garlic and sauté 1 minute.

    5.Add the beans, tomatoes, chicken broth, and rice.

    6.Bring to a boil and cook until rice is cooked through, about 10 minutes.

    7.Add salt and pepper to taste.

    8.Return shrimp to saucepan for a few seconds to warm through.

    9.Add Harissa Paste, or serve it on the side.

    10.Serve in large soup bowls.

    11.Garnish with cilantro.

  • Shrimp, Zucchini, and Corn with Chili Oil


    (Makes 4 servings)

    2 cups dry couscous
    1 tsp. Chili Pepper Oil
    1 tsp. olive oil
    1 cup corn kernels
    2 medium zucchini, julienned
    1 lb. large shrimp, peeled and deveined
    1 tsp. salt
    Black pepper to taste


    1.Cook couscous per package directions and set aside.

    2.Heat ½ tsp. Chili Pepper Oil and olive oil in large skillet over medium-high heat.

    3.Add corn and cook 1 minute stirring constantly.

    4.Add zucchini and cook 1 minute.

    5.Add shrimp. Stir while cooking, until just cooked through, about 4 minutes.

    6.Remove from heat and stir in remaining ½ tsp. Chili Pepper Oil, salt, and pepper.

    7.Add couscous and toss.

    8.Adjust seasoning to taste.

    9.Serve immediately.

  • Seared Sea Scallops on Sautéed Spinach with Hoisin Butter Sauce


    Hoisin Butter Sauce
    ¼ cup hoisin sauce
    2 Tbsp. rice vinegar
    1 tsp. Chili Pepper Oil

    1 Tbsp. butter
    2 cloves garlic, minced
    ½ Serrano chili, minced
    ¾ cup spring onions or green onions, finely chopped

    ¼ cup sweet white wine (we prefer Riesling)
    2 Tbsp. butter
    Salt and pepper to taste

    2 Tbsp. butter
    ¼ cup (about 1 large) shallot, chopped
    1 Tbsp. fresh ginger, peeled, minced
    2 cloves garlic, minced
    ½ Serrano chili, minced
    4 5-oz. bags baby spinach
    Coarse salt and pepper to taste

    2 lb. sea scallops
    Coarse salt and pepper to taste
    1 Tbsp. butter
    1 Tbsp. peanut oil or vegetable oil


    1.To start the hoisin butter sauce, whisk together hoisin sauce, vinegar, and Chili Pepper Oil in a small bowl and set aside.

    2.To start sautéed spinach, melt 2 Tbsp. butter in large heavy skillet over medium heat.

    3.Add shallot, ginger, 2 cloves garlic, and ½ Serrano chili. Sauté until shallot is soft, about 2 minute.

    4.Increase heat to medium-high and add 5 oz. spinach. Stir until it begins to wilt.

    5.Add remaining spinach, 5 oz. at a time, stirring between additions until just wilted.

    6.Season with coarse salt and pepper to taste. Keep warm.

    7.To make the scallops, sprinkle them with coarse salt and pepper. Melt 1 Tbsp. butter with oil in large heavy skillet over medium-high heat. Cook scallops until center is translucent, about 2 minutes per side. Transfer scallops to a plate; tent with foil.

    8.To continue the hoisin butter sauce, add 1 Tbsp. butter, onions, 2 cloves garlic, and ½ Serrano chili to a skillet. Sauté until onions begin to soften, 1-2 minutes.

    9.Add wine and simmer until reduced to a glaze, 1-2 minutes.

    10.Whisk in first three ingredients of hoisin butter sauce previously combined and set aside.

    11.Reduce heat to medium-low.

    12.Whisk in 2 Tbsp. butter and season with salt and pepper.

    13.To serve, divide seasoned spinach among plates. Top with scallops. Spoon hoisin butter sauce over the top.

  • Chicken-Vegetable Pita Pockets


    ½ cup plain yogurt
    2 Tbsp. mayonnaise
    1 Tbsp. Dijon mustard
    ¼ tsp. cumin
    ¼ tsp. 7 Chili Blend Hot Pepper Seasoning

    2 cups chicken breast, cooked, chopped
    ½ cup cucumber, deseeded, chopped
    2 scallions, sliced
    2 cups fresh spinach, shredded
    4 whole-wheat pita pockets, halved


    1.Preheat oven to 200°F.

    2.In a large bowl, whisk together yogurt, mayonnaise, mustard, cumin and 7 Chili Blend Hot Pepper Seasoning.

    3.Add cooked chicken, cucumber, scallions, and spinach and toss to coat.

    4.Meanwhile, bake pita halves 3-4 minutes; do not toast.

    5.Divide filling into 8 portions and spoon into 8 pita halves.