Quick view Quinoa - Beet - Feta and Arugula Salad Ingredients: 1/2 pound beets, peeled and sliced 1 cup red quinoa 2 cups water 1/2 cup olive oil1/2 cup red wine vinegar1 clove garlic, crushed1 teaspoon Kosher Flake Sea Salt 1/4 teaspoon ground black pepper 2 green onions, sliced 3 ounces... View Details
Quick view Roasted Balsamic Root Vegetables Ingredients: 3 medium carrots , cut into 1 inch pieces1 large parsnip , cut into 1 inch pieces1 rutabaga , peeled and cut into 1 inch pieces1 red onion , peeled and cut into eighths2 tablespoons Cask Aged 5 Year Balsamic Vinegar1... View Details
Quick view Roasted Brussels Sprouts with Truffle Salt and Aioli Ingredients: 1 lb. fresh brussels sprouts 1 ½ tablespoons extra virgin olive oil ¼ teaspoon Spice and Tea Shoppe Black Truffle Salt Aioli3 cloves garlic1/2 teaspoon black truffle saltjuice of 1/2 lemon2 egg yolks¾ cup olive oil... View Details
Quick view Roasted Carrots with Spices Ingredients: 2 pounds medium carrots, peeled - I like mine whole but you may cut into 2-inch rounds if you prefer3 tablespoons Extra Virgin Olive Oil1/2 teaspoon Kosher Flake Sea Salt1/2 teaspoon Ground Coriander1/2 teaspoon Ground Cumin1/2 teaspoon... View Details
Quick view Roasted Winter Vegetable Salad with Wilted Spinach Ingredients: 1 large yam1 large sweet potato1 large potato1 head of cauliflower¼ cup The Spice and Tea Shoppe’s extra virgin olive oil of your choice4 tablespoons of The Spice and Tea Shoppe’s Mediterranean Roasting Rub5 cups of baby... View Details
Quick view Rustic Italian Bread Ingredients: 3 cups bread flour2 teaspoons sugar½ teaspoon salt1 ½ teaspoons Spice and Tea Shoppe Italian Seasoning1 - 1/4 oz. packet active dry yeast (2 ½ teaspoons)1 cup warm water (120 to 130°F)2 tablespoons Spice and Tea... View Details