Monday, April 25, 2016

Sumac Carrot Salad with Walnuts and Olives

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I got a pretty flavorful and aromatic small package in the mail. I got the Rawspice Bar's January Spices : Egyptian Spice Box. How neat is that? To be able to use unique spices and discover the spices globally. What I love about this spice box subscription is that, the ingredients and recipe card is included. You can also visit their blog for more recipe ideas! 

Do you ever wonder how fresh the spices are that we usually buy at the store, or how long has it been sitting on the shelf? Rawspice box,  are blended and made just days before they ship it to you. For the January-Egyptian Spice box , I got :

Egyptian Spices - that is excellent on any white fish
Sumac Berries - So yummy with salad ( recipe below)
Hazelnut Dukkah - excellent addition to our pita bread or flatbread (recipe below)

For only $6 a month , you get to cook and taste new flavors..globally! I don't think you can eat out 3 times a month searching for regionally themed menus without breaking the bank. The ingredients are also simple and not hard to find. Be creative because I am sure that you can use the spices with your "go to" frugal recipes too.


Rawspice Bar, is a monthly subscription of spice kits. They source high quality and unique spices & flavors from around the world that are  portioned, grounded and expertly blended by top chefs for maximum authentic flavor. For only $7 a month you get:
  • 3 freshly ground flavor kits with a regional theme
  • Kitchen-tested recipes to cook 3 global dishes serving 4-6
  • Spice stories & culinary history of each new region
  • Surprises like bonus spices, toasting tips, discounts and other fun stuff
  • FREE delivery nationwide







Ingredients:

RawSpice Bar's Sumac
1 bunch whole carrots ( 8 pieces), peeled and cut lengthwise
1 pack of baby lettuces or baby rocket leaves
1/2 cup walnuts
1 cup Kalamata Olives, drained.
2 tbsp freshly squeezed lemon juice
2 garlic cloves, minced
Zest of 1 lemon
Salt and pepper to taste
2 tbsp honey



Directions:

Preheat oven to 450 degrees. Toss the carrots in a bowl with olive oil and  pepper. Make sure that all carrots are well coated with oil.

Place the coated carrots into a cookie sheet and spread into a single layer, roast for 20-30 minutes or until tender.

Prepare the sumac dressing by combining the RawSpice Bar's Sumac, lemon zest and juice, garlic cloves and honey. Add salt and pepper to taste. Whisk until combined.

In a platter or bowl, place the baby lettuces or baby rocket leaves. Topped with the roasted carrots, walnuts and olives.Drizzle with Sumac dressing.

Serve with Toasted Pita Bread with Dukkah






Ingredients: 

RawSpice Bar's Hazelnut Dukkah
Pita bread, cut into wedges
EVOO

Directions:

Transfer the spice into a shallow bowl. Set aside another bowl for the olive oil. To eat, dip the pita bread into the oil first and then into the dukkah. You can also use flatbread and can also toast the flatbread or pita.



Rawspice bar is also an excellent gift subscription for your cooking aficionado!




RawSpiceBar Monthly Subscription Spice Box


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