Garlic-Rubbed Leg of Lamb with Roasted Vegetables

Garlic-Rubbed Leg of Lamb with Roasted Vegetables

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Garlic-Rubbed Leg of Lamb with Roasted Vegetables

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INGREDIENTS

1 five to seven lb. leg of lamb
1 pint cherry tomatoes
Additional vegetables of your choice
4 sprigs rosemary, roughly chopped
8 cloves minced garlic
2 tbsp. Dangold Roasted Garlic Rosemary & Sea Salt
1 tbsp. Dangold Roast Vegetables & Fries
Salt
Pepper

DIRECTIONS

  1. Preheat oven to 335° F.
  2. Pat the lamb leg dry, then score with shallow slits about an inch apart.
  3. Place lamb leg in oiled pan, then rub with olive oil, rosemary, minced garlic, pepper, and Dangold Roasted Garlic Rosemary & Sea Salt.
  4. Broil lamb for five minutes on both sides, then roast for an hour.
  5. While lamb cooks, toss cherry tomatoes and other vegetables with olive oil and Dangold Roast Vegetables & Fries blend, adding salt and pepper to taste. After lamb has roasted for an hour, add tomatoes and vegetables to the pan.
  6. Continue cooking until meat reaches preferred tenderness. General roasting time for medium-rare is about 20 additional minutes per pound.
  7. When ready, remove pan from oven and wrap loosely with foil to cook internally for another 15 minutes.
  8. Cut, serve, and enjoy!

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Orange Ginger Garlic Turkey

Orange Ginger Garlic Turkey

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Orange Ginger Garlic Turkey

Votes: 3
Rating: 4.33
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INGREDIENTS

BRINE INGREDIENTS
2 gallons cold water
1 1/2 cups salt
2 cups brown sugar
4 tbsp. fresh rosemary leaves
3 tbsp. peppercorns
1 tbsp. cloves
5 whole bay leaves
3 tbsp. Dangold Orange Ginger spice blend
Peels of 3 whole oranges (reserve the fruit for later)

ROASTING INGREDIENTS
1 turkey (10 lbs. serves about 10 people)
1/2 cup butter, softened
2 tsp. salt
1 tsp. pepper
1 tbsp Dangold Orange Ginger spice blend
1 tbsp. Dangold Tangy Garlic blend
Slices from 3 oranges (reserved from brine)
1 onion, cut into wedges
4 fresh rosemary sprigs
2 fresh thyme sprigs
8 cloves garlic
1/2 cup orange juice
1 - 1/2 cups champagne

DIRECTIONS

BRINE DIRECTIONS
  1. Combine brine ingredients and simmer over medium heat until salt and sugar dissolve, stirring occasionally. Remove from heat and let cool completely.
  2. Submerge the turkey in the brine. Cover and refrigerate the turkey in the brine for 12 to 24 hours.
  3. Before roasting, remove the turkey from the brine and rinse with cold water to remove some of the salt. Pat dry with paper towels and discard the brine.
ROASTING DIRECTIONS
  1. Preheat oven to 475° F or hottest setting and line a roasting pan with foil.
  2. Combine softened butter, salt, pepper, and Dangold spice blends. Rub mixture on turkey.
  3. Place the oranges, onion, rosemary, thyme, and garlic cloves inside the turkey cavity. Skewer turkey openings and tie drumsticks together.
  4. Cover turkey with tinfoil and place breast-side-up on roasting pan. Roast for 15 minutes, then remove tinfoil and bake for 30 more minutes.
  5. Reduce heat to 325° F and pour champagne and orange juice over turkey. Continue to bake for at least an hour. Once the turkey looks golden and delicious, pierce the fattest part of the thigh with a knife. If the juices run clear, the turkey is ready.
  6. Remove turkey, cover, and let stand 30 minutes before carving.

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Thai Green Curry Cream with Vegetables

Thai Green Curry Cream with Vegetables

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Thai Green Curry Cream with Vegetables

Votes: 3
Rating: 4.33
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Thai Style Green Curry

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INGREDIENTS

1 cup brown basmati rice, rinsed
2 teaspoons coconut oil or olive oil
1 small white onion, diced
1 tablespoon finely chopped fresh ginger (about a 1-inch nub of ginger, peeled and chopped)
2 cloves garlic, finely chopped
Pinch of salt
½ bunch asparagus, tough ends removed and sliced into 2-inch long pieces (to yield about 2 cups prepared asparagus)
3 carrots, peeled and sliced on the diagonal into ¼-inch wide rounds (to yield about 1 cup sliced carrots)
2 tablespoons of Dangold’s Thai Green Curry spice blend.
1 can (14 ounces) coconut milk (I used full-fat coconut milk for a richer curry)
½ cup water
1 ½ teaspoons coconut sugar or turbinado (raw) sugar or brown sugar
2 cups packed baby spinach, roughly chopped
1 ½ teaspoons rice vinegar or fresh lime juice
1 ½ teaspoons soy sauce** (I used reduced-sodium tamari)
Garnishes: handful of chopped fresh cilantro and red pepper flakes, to taste

DIRECTIONS

  1. Bring a large pot of water to a boil before beginning to cook the rice. Continue to boil for 30 minutes, adding the rinsed rice as needed to prevent overflow. Remove it from the heat, drain the rice, and return it to the pot. Set aside for 10 minutes or until ready to serve, covered.
  2. Over medium heat, heat a large skillet with deep sides. Add a couple teaspoons of oil once it's hot. Cook the onion, ginger, and garlic for about 5 minutes, stirring frequently, with a sprinkle of salt. Cook for 3 minutes more, stirring occasionally, after adding the asparagus and carrots. Then add the Thai Curry Spice Blend
  3. Pour in the coconut milk, along with 12 cups of water and 12 teaspoons of sugar. Bring the mixture to a low boil. Reduce the heat as needed to keep the carrots and asparagus tender and cooked through, about 5 to 10 minutes.
  4. When the vegetables are done, stir in the spinach and cook for 30 seconds, or until the spinach has wilted. Remove the curry from the heat and season with soy sauce and rice vinegar. To taste, season with salt and red pepper flakes. Divide the rice and curry into bowls and top with chopped cilantro and red pepper flakes, if desired.

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Creamy Sweet Potato With Ginger Soup

Creamy Sweet Potato With Ginger Soup

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Creamy Sweet Potato With Ginger Soup

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Orange Ginger

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INGREDIENTS

2 tablespoons olive oil
1 ½ pounds peeled raw sweet potatoes, cut into 1-inch chunks
1 large onion, cut into large dice
1 tablespoon butter
1 pinch sugar
3 large garlic cloves, thickly sliced
1 ½ teaspoons Orange Ginger Spice Blend
½ teaspoon ground nutmeg
⅛ teaspoon cayenne pepper
3 cups chicken broth, homemade or from a carton or can
1 ½ cups half-and-half (or whole milk)
Salt and freshly ground pepper, to taste

DIRECTIONS

  1. Heat oil over medium-high heat in a large, deep saute pan until shimmering. Add sweet potatoes, then onion and saute for around 7 to 8 minutes.
  2. Reduce heat to low and add butter, sugar, and garlic; continue cooking until all vegetables are a rich spotty caramel color, about 10 minutes longer.
  3. Add Orange Ginger Spice Blend, nutmeg, and cayenne pepper; continue to saute until fragrant, 30 seconds to 1 minute longer.
  4. Add broth; bring to a simmer over medium-high heat. Reduce heat to low and simmer, partially covered, until sweet potatoes are tender, about 10 minutes.
  5. Using an immersion blender or traditional blender, puree until very smooth, 30 seconds to 1 minute. To ‘clean’ the canister, pour in a little half-and-half, blend briefly, then add to the soup. Return to pan (or a soup pot); add enough half-and-half so the mixture is souplike, yet thick enough to float garnish. Taste, and add salt and pepper if needed. Heat through, ladle into bowls, garnish and serve.

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Old-Fashioned Potato Soup

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Herbes de Provence

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INGREDIENTS

1/4 cup butter
1 large onion, chopped
6 potatoes, peeled and diced
2 carrots, diced
3 cups water
2 tablespoons chicken bouillon powder
ground black pepper to taste
3 tablespoons all-purpose flour
3 cups milk
1 tablespoon Herbs de Provence

DIRECTIONS

  1. First, melt butter in a saucepan over medium heat. Stir in the onion and cook until the onion has softened and turned translucent about 5 minutes. While the onions are cooking, place the diced potatoes, carrots, water and chicken soup base in another pot and bring to a boil. Cook until vegetables are tender, about 10 minutes. Do not overcook. Season with ground black pepper to taste.
  2. Add the flour to the cooked onions to make a paste. Cook, stirring constantly, for 2 minutes. Gradually add the milk and stir well. Cook over low heat stirring constantly until warmed through. Add the potato and carrot mixture. Stir in Herbs de Provence.
  3. Then carefully place mixture in a blender or using a hand blender, blend the mixture until creamy and smooth. You may need to do this in batches. Be careful as the mixture will be very hot. Return creamy mixture to the pot to heat through.
  4. Serve hot. For a little kick, add a pinch of our Hot & Spicy Cajun Spice Blend to each bowl when serving.

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Ginger and Lemongrass Infused Thai Soup

Ginger and Lemongrass Infused Thai Soup

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Ginger and Lemongrass Infused Thai Soup

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Thai Style Green Curry

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INGREDIENTS

2 tsp coconut oil, divided
1 package of extra firm tofu
¼ cup tamari or soy sauce
1 tbsp agave
1 tsp toasted sesame oil
1 yellow onion, diced
2 carrots, peeled and chopped into coins
1 bunch scallions, chopped and divided into two piles
1 tbsp Thai Style Green Curry Spice Blend
3 cups vegetable broth
1 can full-fat coconut milk
zest and juice of 1 lime
cilantro
peanuts
4 cups cooked rice

DIRECTIONS

  1. Cut tofu into cubes and place them in a medium-sized bowl. Mix tamari, agave, and sesame oil together in a small bowl. In a large dutch oven or soup pot heat 1 tsp coconut oil over medium heat. Pour tamari mixture over cubed tofu and toss to make sure each piece is evenly coated. Add tofu to the hot pan and brown on all sides, about 15 minutes. Remove tofu from the pan and set aside.
  2. Heat the remaining 1 tsp coconut oil. Add onion and carrot and cook until soft and fragrant. Add half of the chopped scallions (reserve the rest for garnish), and Thai Style Green Curry Spice Blend. Cook for 2-3 minutes until very fragrant. Add the stock and coconut milk and bring the mixture to a boil. Once boiling, reduce to a simmer and cook for 15 minutes.
  3. Remove the lemongrass from pan and toss it. Season the soup broth with salt and pepper to taste and add the lime zest and juice. Place a serving of rice in each bowl, pour the soup broth over the rice, and top with tofu, scallions, cilantro, and peanuts. Enjoy!

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Garlic baked potato

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Garlic Bread

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INGREDIENTS

4 medium baking potatoes,
scrubbed
2 tablespoons olive oil
2 teaspoons "The Gourmet Collection" Garlic and Bread, or to taste
Salt and pepper to taste

DIRECTIONS

  1. Preheat the oven to 400 degrees F.
  2. Cut the potatoes in half or quarters and place in a bowl with the olive oil, salt, pepper, and garlic; toss until the potatoes are well coated. Transfer the potatoes to a sheet pan and spread out into 1 layer.
  3. Roast in the oven for 45 minutes to 1 hour or until browned and crisp. Flip twice with a spatula during cooking in order to ensure even browning.
  4. Remove the potatoes from the oven, toss with parsley, season to taste, and serve hot.

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INGREDIENTS

2 large onions, diced
2 tbsp ‘The Gourmet Collection’ Thai Style Green Curry Spice Blend
1.3 pounds pumpkin, peeled and diced
2 carrots, diced
2 cups water
3 chicken stock cubes
14 oz low-fat coconut milk
1 small bunch coriander leaves (to garnish)

DIRECTIONS

  1. Coat a large saucepan with cooking spray and sauté the onions and curry paste. Add pumpkin, carrot, water and stock cubes, allow to simmer for 15 minutes or until vegetables are tender.
  2. Remove from the heat and blend soup until thick and smooth. Stir through coconut milk and return to heat for a further 5 – 10 minutes or until hot.
  3. Garnish with coriander and serve.

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Spicy stir fry sauce

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INGREDIENTS

1 brown onion, diced
4 cloves garlic, diced
‘The Gourmet Collection’ Spicy Stir Fry Spice Blend to taste
2 cups water
2 tbsp cornstarch
Soy sauce
Cane sugar

DIRECTIONS

  1. Add the water and cornstarch, stir until the sauce thickens. Then add Spicy Stir Fry spice to taste (about 1 tbsp) a splash of soy sauce till the sauce looks dark and sprinkle of cane sugar. Add more sugar for a Teriyaki sauce and more Spicy Stir Fry spice for a szechuan flavour.
  2. Pour over steamed vegies, stir fried meat, rice or all three for a tasty meal.

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Salsa

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Rating: 5
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INGREDIENTS

¼ cup red wine vinegar
¼ cup olive oil
3 tsp ‘The Gourmet Collection’ Smoked Paprika, Garlic, Chili & Chives Spice Blend
1 small red onion, thinly sliced
3 ripe tomatoes, diced
¼ cup fresh coriander leaves
2 tsp honey
Salt & pepper

DIRECTIONS

  1. Whisk together red wine vinegar, olive oil & spice blend, in a medium bowl.
  2. Add red onion, tomatoes, coriander and honey, stir to combine.
  3. Serve with corn chips or toasted tortilla bread.

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