Ingredient: spices
Recipes
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Oatmeal Bars
Looking into my pantry with the idea of wanting something chewy and yummy, a little something to go with my morning cup of coffee, I found the ingredients to make these delicious cookie bars.
Super Simple Chili
Pull this pot of chili together using mostly pantry ingredients. Simmer for 30 minutes (or less) and you've got dinner! Flavors meld for a next day chili that's even better.
Pickled Butternut Squash with Squash Purée
Want to expand your repertoire for serving butternut squash so abundant right now? Chef Kurt uses butternut squash two ways: to make a thick pasta sauce; and lightly pickled to top your dish with a pop of flavor from some of fall’s favorite spices.
Muhammara
Muhammara is a classic Levantine dip made with roasted red peppers and walnuts. Usually thickened with bread, Chef Kurt uses cooked red lentils instead. Use a food processor if you want a smooth texture. For more texture, use a mortar and pestle.
Kohlrabi Pakora
Pakora are delicious little Indian fritters often eaten for snacking or as an appetizer. Make sure your spices are fresh for maximum flavor.
Spicy Moroccan Chickpea Soup
Spicy doesn’t mean hot in this delicious soup. Pantry ingredients and a few vegetables are all you need to put this recipe together.
Michigan Rhubarb Cherry Chutney Sauce
The perfect sauce for pork, chicken and duck!
