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.
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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.
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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.
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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.
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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.
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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.
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Michigan Rhubarb Cherry Chutney Sauce
The perfect sauce for pork, chicken and duck!