Recipes

  • Spaghetti a la Puttanesca

    INGREDIENTS

    8 oz. dry spaghetti pasta
    ⅓ cup extra-virgin olive oil
    2 cloves garlic, chopped
    1 lb. fresh plum tomatoes, peeled, deseeded, chopped; or 1 (14.5-oz.) can diced tomatoes
    3 Tbsp. bottled capers, drained
    ¼ tsp.7 Chili Blend Hot Pepper Seasoning

    ½ cup brine-cured black olives, pitted
    2 Tbsp. parsley, chopped
    1 2-oz. can flat anchovy fillets, drained and chopped (optional)

    INSTRUCTIONS 

    1.Cook pasta in boiling salt water until al dente, and drain.

    2.Meanwhile, heat olive oil in a large skillet over medium heat.

    3.Add garlic and sauté until golden, 1-2 minutes.

    4.Add tomatoes and cook for 10 minutes.

    5.Add capers,7 Chili Blend Hot Pepper Seasoning, and olives. Simmer 2 minutes.

    6.Add 1 Tbsp. parsley and anchovy fillets. Cook 2-3 minutes.

    7.Add salt and pepper to taste.

    8.Add pasta to sauce and toss.

    9.Garnish with remaining 1 Tbsp. parsley.

  • Pasta with Spicy Anchovy Sauce and Dill Bread Crumbs

    INGREDIENTS

    ¾ cup extra-virgin olive oil
    2 cups fresh bread crumbs (preferably from a baguette)
    ¼ cup dill, chopped
    ½ tsp. salt
    ¼ tsp. black pepper
    1 lb. (3 cups) red onions, thinly sliced
    1 2-oz. can flat anchovy fillets, drained and chopped
    16 oz. dry bucatini or spaghetti pasta
    ½ tsp. 7 Chili Blend Hot Pepper Seasoning

    INSTRUCTIONS

    1.Heat ¼ cup oil in heavy skillet over medium heat until it shimmers.

    2.Cook bread crumbs, stirring constantly, until deep golden and crisp, 6-8 minutes.

    3. Transfer bread crumbs to a bowl and toss with dill, salt, and black pepper.

    4.Wipe out skillet and cook onions with ¼ tsp. salt in remaining ½ cup oil over medium heat. Stir frequently, until very soft, 12-15 minutes.

    5.Add anchovies and cook, mashing anchovies into onions until dissolved.

    6.Meanwhile, cook pasta in boiling salt water until al dente. Reserve ½ cup cooking water and then drain.

    7.Stir Chili Pepper Seasoning and reserved water into anchovy sauce.

    8.Add pasta and toss to combine.

    9.Add about half of bread crumbs and toss to coat.

    10.Garnish with remaining bread crumbs. 

  • Hot Pepper Dip

    INGREDIENTS

    1 8-oz. package of cream cheese
    2 Tbsp. sour cream or plain yogurt
    ½ tsp. 7 Chili Blend Hot Pepper Seasoning

    INSTRUCTIONS

    1.Beat cream cheese until smooth.

    2.Blend with sour cream and 7 Chili Blend Hot Pepper Seasoning.

    3.Serve with pretzels, chips, or vegetables. Also good with tacos, burritos, and baked potatoes.

  • Moroccan Style Vegetable Stew with Harissa Yogurt Sauce

    Moroccan Style Vegetable Stew with Harissa Yogurt Sauce

    INGREDIENTS

    Yogurt Sauce - Can be made 2 days ahead.
    1 cup Greek-style yogurt
    1 Tbsp. olive oil
    1 tsp. Harissa Paste
    1 clove garlic, minced
    Coarse kosher salt to taste

    Vegetable Stew
    8 cups water
    1 lb. carrots, peeled, cut into ½-¾ inch pieces
    1 turnip, peeled, cut into ½-¾ inch pieces
    3 Tbsp. butter
    ½ lb. spring onions or green onions, coarsely chopped (about 1 ¾ cups)
    2 Tbsp. fresh Italian parsley, chopped
    2 Tbsp. fresh mint, chopped
    2 cloves garlic, minced
    1 tsp. paprika
    1 tsp. ground cumin
    ½ tsp. ground coriander
    Coarse salt and pepper to taste
    ½ cup dry white wine
    2 tsp. flour
    1 15-oz. can garbanzo beans (chickpeas), drained, rinsed
    1 5-oz. bag baby spinach
    1-3 tsp. fresh lemon juice

    INSTRUCTIONS

    1.To make the yogurt sauce, whisk first 4 ingredients in medium bowl. Season to taste with coarse salt. Cover and chill.

    2.To start the vegetable stew, boil 8 cups of lightly salted water in a large heavy saucepan.

    3.Add carrots and cook until just tender, about 4 minutes. Transfer carrots to large bowl of ice water using a large slotted spoon.

    4.Return water to boil.

    5.Add turnip and cook until just tender, about 3 minutes. Transfer turnip to bowl with carrots using a large slotted spoon.

    6.Reserve cooking liquid; at least 2 cups are needed later on.

    7.Melt butter in large heavy pot over medium heat.

    8.Add onion, parsley, mint, garlic, paprika, cumin, and coriander. Sprinkle with coarse salt and pepper to taste. Cook until onions are soft, stirring often, about 8 minutes.

    9.Add wine and simmer until reduced by half, about 5 minute.

    10. Stir in flour.

    11.Add previously cooked carrots and turnip, beans, spinach, and 2 cups reserved cooking liquid.

    12.Bring to a simmer and cook until vegetable are heated through; add more cooking liquid for desired consistency.

    13.Season stew to taste with coarse salt, pepper, and lemon juice.

    14.Ladle stew into bowls.

    15.Spoon dollop of yogurt sauce on top.