Greek Turkey Burgers

Turkey burgers

Here’s an idea: Mix a little of our Oikegeneia Greek Blend and a handful of olives into some ground turkey. Form it into patties and throw ’em on the grill. Top your burgers with feta cheese and fresh basil and maybe some tomato too!

Happy grilling!

XO

Charleston Spice Co.

Roasted Peach Tart

Roasted Peach Tart

This is a great treat to whip up for your friends and family who are trying to be gluten/grain/sugar-free. It’s simple and delicious.

The natural flavor and sweetness of peaches make them the perfect choice for a sugar-free dessert! (And if you have any peaches left over after you decorate the tart you can throw them on some yogurt or ice cream!)

I found a recipe for graham crackers in The Heal Your Gut Cookbook, halved it and used it as the crust for this tart. If you don’t have any objections to sugar & gluten, you can use the tart pastry from this recipe because it’s awesome.

Here’s how ya do it:

For the crust:

2 1/4 cups almond flour

1/2 teaspoon gelatin

1 teaspoon Poudre Douce

1/4 cup honey

1/4 cup coconut oil

1/2 teaspoon H2O

Preheat your oven to 350°F. Grease your tart pan and set aside.

In a small bowl combine the dry ingredients. Add the wet ingredients and stir together until a crumbly dough is formed. Turn this out into your pan and gently press it down to form an even crust. Bake 12 to 15 minutes or until the edges become nice and brown.

Remove from the oven and let cool. Keep the oven on and make your topping!

For the topping:

4 peaches, peeled and sliced

1 teaspoon Chinese 5 Spice

Line a baking sheet with parchment paper. Peel and slice your peaches into a small bowl. Sprinkle with the Chinese 5 Spice and stir to coat. Lay the peaches out in one layer on your baking sheet. Bake for 10 minutes.

Remove from oven and let cool a bit. Pick out a few of the less attractive slices and with an immersion blender or food processor blend them up into a nice paste. Spread this paste onto your tart crust and layer the remaining slices on top!

Roasted Peach Tart

Stay sweet,

XO

Charleston Spice Co.

Fish tacos with Chimayo Blend

Chimayo on fish

Do you like fish tacos?

I love fish tacos.

And one of my favorite seasonings for fish tacos is our Chimayo Blend. The flavor is warm and welcoming, it’s everything you could want in your taco.

Simply spear your chunks of fish onto your skewers, drizzle with olive oil, then sprinkle with Chimayo Blend. Let sit for at least 15 minutes. Grease your grill or pan if sauteing then cook to perfection

Spritz with a little fresh lime juice and enjoy!!

Happy eating,

XO

Charleston Spice Co.

Pimento Cheese & Pickles

snacktime

The perfect afternoon snack.

We throw Adobo into our Pimento Cheese to give it a je ne sais quoi that keeps everyone coming back for more. Combined with the spicy twang of homemade pickles this is a perfectly delightful treat to whip up for lunch, snacktime, or even as a last minute cocktail hour treat!

Find the recipe for pimento cheese here and for pickling spices go here.

Happy snacking!

XO

Charleston Spice Co.

Farmers Market Pizza

farmers market pizza

A pile of good things on some dough. That’s what pizza is to me.

This pizza was too beautiful not to share. We used our favorite dough recipe and piled on some of our farmers market favorites, from bottom to top it went like this:

Porzio’s Pizza Sauce

thinly sliced onions

a little freshly grated Romano

Charleston Artisan Cheesehouse mozzarella

Okra from Ron’s Roots sautéed with a little masa and our Sea Salt&Pepper Blend

Chourico from Wishbone Heritage Farms

Simple, easy, delicious.

It’s time to party, pizza party!

XO

Charleston Spice Co.

Vanilla Peach Tart

Vanilla Peach Tart

You know that moment when you bite into something and you think, shoot, this is exactly what I wanted it to be.

That’s what this tart recipe is. Complete goodness. It’s everything a tart should be, in dreams and real life.

I used the pastry case recipe from Cooking with Loula. It’s spot on (and yes I actually followed the recipe).

For the pastry:

2 cups all-purpose flour

1/3 cup turbinado sugar (or half brown sugar/ half granulated sugar)

a pinch of salt

zest of one lemon

3/4 cup unsalted butter

1 large egg yolk

1 teaspoon vanilla extract

1 tablespoon milk

For vanilla peach spread:

4 peaches

3/4 cup Vanilla Bean Sugar

1/4 cup granulated sugar

1 3/4 teaspoon fresh lemon juice

1/4 teaspoon salt

First make your spread. Skin four peaches and place them in your blender, blend until relatively smooth. Pour into a small saucepan over medium-high heat. Add sugars , lemon juice, and salt. Bring to a boil stirring frequently. Boil, continue stirring, until mixture reaches desired consistency (I cooked mine down for about 15 minutes, until the mixture was thick peach butter consistency, perfect for spreading on a tart…or pancakes…). Let cool and then refrigerate until completely cool.

For the pastry: Combine flour, sugar, salt, and zest in a large bowl. Cut the butter into small pieces over the bowl. Gently rub the ingredients between both hands until mixture resembles coarse breadcrumbs.

Add egg yolk, vanilla, and milk. Work until dough comes together, handling as little as possible. If dough is still dry you can add 1 tablespoon of water. Wrap dough in parchment paper and chill in the refrigerator for at least 30 minutes before using.

Preheat oven to 375°F.

Take three quarters of the dough and roll it out on a lightly flour dusted surface. I used mini tart pans so I cut several circles out of the dough and then chilled the scraps to roll it out again. If you are making one large tart simply roll out a circle of dough a wee bit wider than your pan. Press the dough into the pan and trim off any excess.

Spread a hearty layer of your chilled vanilla peach mixture over the pastry. Use the remaining dough to decorate the top of your tart.

Bake for 30 to 35 minutes or until pastry is golden brown. Let cool and serve!

Vanilla Peach Tart

Stay sweet!

XO

Charleston Spice Co.

Refreshing Avocado Soup

Avocado soup

We found this recipe on Saveur and we made it.

And it was good but then we thought, how can we make a good thing great?

Why, by using Cannonborough Honey Basil Soda instead of sparkling water. Oh and also using Adobo instead of pepper, and pickled okra instead of radishes, and chipotle flakes instead of merkén… so really the recipe was just a staring point, a guideline to greatness…

This soup is the perfect addition to a hot summer evening relaxing and grilling in the backyard. It’s cool and creamy but the soda gives it an airiness that is absolutely enchanting.

Here’s what we did:

3 ripe avocados

2 cups Honey Basil Soda

1/4 cup olive oil

3 ice cubes

salt and adobo

pickled veggies

chipotle flakes

sea salt

Put avocados, soda, olive oil, and ice into a blender. Blend until smooth. Season to taste with salt and adobo.

Divide soup amongst your bowls. Top with pickled veggies, chipotle flakes, sea salt, drizzle a little olive oil on top and serve!!

Stay cool!

XO

Charleston Spice Co.

 

Brussels sprout slaw

brussels sprouts

Have you ever made slaw using brussels sprouts instead of cabbage?

It’s a pretty rewarding activity.

Just use your favorite slaw recipe and replace the cabbage with shredded brussels sprouts!!

My slaw making is a free-for-all, there is no recipe!! BUT if you are at a loss as to what to do generally speaking I like a few heaping handfuls of shredded brussels, a dollop or two of mayonnaise, a hearty spoonful of homemade mustard, a splash of vinegar, a little salt, a little adobo, and a splash of sriracha or aji amarillo.

When in doubt let the spirits of the kitchen guide you!

XO

Charleston Spice Co.

Blueberry buckle

Blueberry buckle

If you like blueberries and coffee cake then this recipe is for you.

Simple and delicious, you don’t have to set aside your carefree summer attitude to make this treat. Let the relaxation of summer continue as you effortless throw together this delightfully sinful cake.

Here’s what ya need:

for the cake

1/2 cup unsalted butter, room temp

3/4 cup granulated sugar

1 large egg

1/4 cup heavy cream

1/4 cup water

2 teaspoons baking powder

1/2 teaspoon salt

2 cups all-purpose flour

2 1/2 cups fresh blueberries (about a pint and a handful more)

for the topping

1 cup firmly packed light brown sugar

1 cup all-purpose flour

1 teaspoon cinnamon

1/2 cup unsalted butter, room temp & cut into pieces

Preheat oven to 375°F and butter an 8 or 9 inch pan.

For cake: In an electric mixer cream butter and sugar. Add egg, heavy cream, water, baking powder, and salt — mix well. Add in half the flour and mix until incorporated then do the same with the second half. Fold in blueberries and pour batter into your buttered pan.

For topping: In a bowl combine brown sugar, flour, cinnamon, and butter. Mix using a pastry cutter, a fork, or your fingers until crumbly. Pour over batter.

Bake for 45 to 60 mins or until a toothpick inserted comes out clean (time will vary depending on the size of your pan). Let cool a little and serve with fresh whipped cream!!

Blueberry buckle

Stay sweet,

XO

Charleston Spice Co.

Spanish shrimp

Spanish shrimp

This recipe came from a Rachel Ray Magazine long ago and has since become a favorite dish in our household.

It’s really quite simple but it hits the spot every time! If you like shrimp give this recipe a try:

1 cup extra virgin olive oil

8 cloves of garlic

1 teaspoon chipotle flakes

2 teaspoons smoked paprika

2 pounds shrimp: peeled and deveined with the tails left on & seasoned with salt

a loaf of crusty bread (this is essential for sopping up all the tasty oil left in the bottom of your bowl)

In a large pan heat the oil over medium-high heat. Add garlic, chipotle flakes, and smoked paprika and cook stirring for 2 minutes. Lay the shrimp into the pan. Once you’ve got them all in, flip them over. After one flip they should done so scoop them out into bowls and pour any remaining oil over them. Serve immediately with crusty bread!

Spanish shrimp

Enjoy!

XO

Charleston Spice Co.