Ingredients

2 large sweet potato, peeled and diced medium
3 carrots, peeled and diced medium
4 cups low sodium vegetable or chicken stock/base
2 tbsp Saica Extra Virgin Olive Oil
3 tbsp Niblack Foods Thai Seasoning
2 tbsp dried chives
1 tbsp minced garlic
1/4 tsp of red pepper flakes or to taste
2 cup lentils, red or yellow
Optional 1 cup diced tomatoes

Garnish with Spriana Gourmet Sea Salt, Thai Ginger, Garlic and
fresh Cilantro

Instructions

Bring 2 cups of vegetable stock to a boil, add in carrots and sweet potato and let simmer until tender.
Once vegetables are tender let cool before adding mixture to a food processor (you may need to work in batches), puree until mixture is creamy and smooth
In a sauce pan heat olive oil, add all dried seasonings and mix. Add vegetable puree, remaining 1 cup of vegetable stock, diced tomatoes and bring to a boil then let simmer for 30 minutes until lentils are done.
Serve in bowls and garnish with Sea Salts and Fresh Cilantro

Enjoy, Meg
“Meg at the Market”
meg@niblackfoods.com

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Ingredients:
2-4 tablespoons Saica extra-virgin olive oil
1 tablespoon dried minced garlic
1 cup diced onion
1 cup chopped green pepper
1 cup fresh or chopped green chiles
1 pound spinach, stemmed and roughly chopped (about 5 cups)
2 pound skinless, boneless chicken breasts, finely chopped
1 tablespoon ground cumin
1 tablespoon dried oregano, Mexican if available
1/2 teaspoon ground white pepper
Pinch of red pepper flakes
4 cups low-sodium/no salt chicken broth or 2 teaspoons base
2 cups dried navy, great northern, rice bean (keep it white)
1/2 bunch fresh cilantro, chopped
Light sour cream, chopped tomatoes and/or lime wedges, for garnish (optional)
Finish with Spiana Gourmet Sea Salts: Lime, Habanero, Garlic,Sel Gris

Directions:
Soak beans, preferably overnight. Drain and boil approx 20 mins, till done. Drain and set aside.
In a saucepan, heat the olive oil over medium heat. Add the garlic, green pepper and onion; cook for 2 to 3 minutes, until slightly softened. Add the chicken, cumin, oregano, white pepper and red pepper flakes. Season with salt and 1 to 2 teaspoons freshly ground black pepper. Cook, stirring, until the chicken is slightly browned, 3 to 4 minutes.
Add the spinach and cook, stirring occasionally, until slightly wilted, about 3-5 minutes.
Add the chiles and chicken broth and bring to a boil, stirring occasionally. Reduce the heat to medium-low; cook, stirring occasionally, for approximately 20 minutes, until slightly thickened. Stir in the beans and cook for another 10 minutes. Stir in the cilantro.
Transfer the chili to bowls and garnish with light sour cream, chopped tomatoes and/or lime wedges, if desired.
Finish with Sprina Salt!

Enjoy, Meg
“Meg at the Market”
meg@niblackfoods.com

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Ingredients:
1 cup Spelt Four
1/2 cups Caputo 00 flour
1 cup Whole Wheat Flour Pastry Flour
1/3 cup Toasted Wheat germ
1/3 cup Toasted Flax seed
1 1/4 teaspoons baking soda
1 teaspoon Pumpkin Spice
1 teaspoon Turmeric
1 teaspoon Nutmeg
1 teaspoon Saigon Cinnamon or to taste
1/2-teaspoon sea salt, try Spriana Vanilla Bean!
1 cup Canola Oil, Coconut Oil or Butter
1 cup firmly packed Light Brown Sugar
1/2 cup Molasses
2 Eggs, well beaten
16 oz fresh Pumpkin Puree or 16 oz Can Pumpkin
1/4 cup Pecans, Walnuts, finely chopped (optional)

Instructions:
· This recipe uses a lot of whole grain flour! All of the flours are interchangeable.
· Preheat oven to 375 degrees. Grease 2 loaf pans. Beat oil, brown sugar, and molasses until well blended. Blend in egg and pumpkin. Stir flours, bran, wheat germ, soda, cinnamon, cloves, nutmeg, and salt into mixture just until moistened. Fold in nuts, if using. Fill pans and bake about 1 hour, until pick comes out clean. Cool on rack.
Better if served the day after cooking.

Saigon Vietnamese Cinnamon – ‘Taste and Aroma’ : The most powerful cinnamon available; Saigon Cinnamon is spicy, sweet and warm.

ENJOY! Meg
Meg at The Market!
meg@niblackfoods.com

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“Curried Pumpkin with Caramelized Onions Served with Quinoa”

Ingredients:

3-4 Tablespoons Saica Extra-virgin olive oil
3 Tablespoons Spriana Balsamic Vinegar
3 large onions, chopped medium
5 cups (1/2-inch) diced sugar pumpkin
2 tablespoons garam masala
Pinch crushed red pepper flakes
1 1/2 cups chicken or vegetable stock
1 bunch finely chopped chives
1/2-cup Niblack Foods roasted pumpkin seeds
Spriana Finishing Sea Salt to taste!
2 cups Niblack Foods Quinoa white, red, black or combine!

Instructions:

Preheat oven 350. Toss diced pumpkin with balsamic and oil. put in oven and roast till cooked through, but not mush. about 20 mins

Coat a large wide pot with olive oil and put over medium heat. Add the onions, cover and let the onions wilt about 7 to 8 minutes. Remove the lid, add more oil, and cook until they get very brown and caramelized, do NOT rush this. Cook low and slow, about 30 to 40 minutes, stirring occasionally.

Cook Quinoa to package directions. So simple just boil with stock approx, 12 mins. Season quinoa with garam masala, pepper flakes and sea salt.

Combine all on platter, sprinkle with chopped chives and pumpkin seeds and serve!
Add More Salt to Taste!

Enjoy, Meg
Meg at The Market
meg@niblackfoods.com

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Farro with Academia Barilla Sicilian Cherry Tomato Topping

Ingredients:
2 cups Farro
1 cup AB Cherry Tomato Topping
2 Tablespoons Spriana 4 leaf Traditional Balsamic Vinegar
2 Tablespoons Academia Barilla Extra Virgin Olive Oil
1 tsp Niblack Foods Tuscan Bread Dipping Spice Blend
1 tsp Spriana Spanish Rosemary Gourmet Sea Salt

Optional: Fresh Mozzarella, olive, fresh herbs, steamed broccoli, toasted pine nuts….

Instructions:
Boil 4 cups water or stock, add Farro and cook for 25 mins.
Drain and add Cherry tomatoes and other chosen ingredients.
Whisk oil, add vinegar, add salt.
Pour over Farro and serve!

Enjoy!
Meg
Meg at The Market!
meg@niblackfoods.com

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This sauce is from the only small batch soy sauce brewery in the US. It’s made from whole non-GMO Kentucky grown soybeans and pure limestone filtered Kentucky spring water. It is brewed and aged in bourbon banels. The result is a smoky, brothy sauce with hints of oak and a mild sweetness reminiscent of fine Kentucky bourbon.
Read more about it here: http://bourbonbarrelfoods.com/shop/sauces/bluegrass-soy-sauce-5-fl-oz
We are carrying it at Niblack Foods!
This Saturday we are sampling the Quinoa Couscous Pilaf made according to package directions with this soy sauce.

Cashew Chicken Featured with Sticky Rice

Ingredients:
3 TBSP Bourbon Barrel Bluegrass Soy Sauce
2 1/2 pounds chicken breast thighs
1 1/2 tsp cornstarch
1 tsp plus 2 TBSP White Balsamic or rice vinegar
1/8 teaspoon sugar
1/4 cup chicken broth
2 TBSP peanut or vegetable oil (use only oils with a high smoke point, such as grape seed)
2 TBSP minced ginger
1/2 cup sugar snap peas, strings removed, pods left whole
1/2 cup carrots sliced 1/4 inch thick
1/2 cup celery sliced 1/4 inch thick
1/2 cup Niblack Foods unsalted cashews (if using raw cashews, toast them in a dry skillet for a minute or two prior to tossing them into the stir-fry
Spriana Finishing Gourmet Sea Salt to Taste

Instructions:
1. In a medium bowl, combine the chicken, garlic, 1 tsp of the soy sauce, 1 tsp of the cornstarch, 1 tsp of the rice wine, 1/2 tsp of the salt, and sugar. Stir to combine.
2. In a small bowl combine the broth, the remaining 1-tsp soy sauce, 2 TBSP rice wine, and 1/2 tsp cornstarch.
3. Heat a 14-inch flat-bottomed wok or a 12-inch skillet over high heat until a bead of water added vaporizes within 1 to 2 seconds of contact. Swirl in 1 tablespoon of the oil, tilting the wok to evenly coat the bottom of the pan. Add the ginger and, using a metal spatula, stir-fry until the ginger is fragrant, about 10 seconds. Push the ginger to the sides of the wok, carefully add the chicken mixture, and spread it evenly in a single layer. Cook the chicken, undisturbed, for 1 minute. Then stir-fry until the chicken is lightly browned but not cooked through, about 1 minute.
4. Swirl the remaining 1 TBSP oil into the wok, add the sugar snaps, carrots, celery, and cashews, and sprinkle with the remaining ¼ teaspoon salt. Stir-fry just until the sugar snaps are bright green, about 1 minute. Re-stir the broth mixture and swirl it into the wok, adding it along the sides rather than into the middle. Stir-fry until the chicken is just cooked through, about 1 minute. Serve immediately.

Enjoy, Meg
Meg at The Market
meg@niblackfoods.com

Go to http://yumtab.com/recipes/5773 for Bluegrass Soy Sauce Braised Beef Short Ribs Recipe

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“So who has tried SAIGON CINNAMON before? Today is your taste buds lucky day! Use it in coffee, on the wonderful fall squashes, yogurt, cereal, breads, cookies, muffins…..”

Ingredients:
6 cups (6 medium) of McIntosh, Crispin, Jonagold or Cortland apples, peeled and cut into 3/4-inch pieces
3/4 cup water
1/4 cup Turbinado sugar or to taste
2 tablespoons fresh lemon juice
1/2 teaspoon Niblack Foods SAIGON CINNAMON

Optional: Niblack Foods Pumpkin Pie Spice or Apple Pie Spice, Grated Nutmeg!

Instructions:
Uncover and simmer until almost all liquid in saucepan has evaporated, about 10 minutes. Remove from heat. Stir in sugar lemon juice and cinnamon. Cool 30 minutes
Using fork or potato masher, mash apple mixture until coarse and chunky. Serve at room temperature or refrigerate until cold.
Makes about 3 cups.

Enjoy, Meg
Meg at The Market
meg@niblackfoods.com

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“The Public Market is going to be beautiful this weekend with zucchini, eggplant, tomatoes, onions, corn and peppers. Use what YOU like for this recipe and keep it simple! Only the dicing will take some time.”

Ingredients:
6 Tbsp Saica Extra Virgin Olive Oil
2 Tbsp Spriana 4 Leaf Traditional Balsamic Vinegar
2 Tbsp Niblack Italian Seasoning
2 large sweet onions, chopped
3 garlic cloves, chopped
Assortment of 4-5 diced bell peppers (red, yellow,orange, green)
6 small zucchini and yellow squash, large diced
2 medium eggplants, diced
5 cups fresh tomatoes, seeded and chopped
3 Tbsp, fresh herbs, chopped (rosemary, basil, thyme,oregano)
Spiana Gourmet Sea Salt to Finish!
2 cups cooked quinoa seasoned with olive oil and dried herbs.
Mexican, Thai, Asian, Hebes de Provence, Italian, spicy!

Optional: fresh mushroom, capers, olives, corn…..

Instructions:

Eggplant can be bitter, so place diced eggplant in a colander, in a bowl or sink. Sprinkle some sea salt, cover with towel and place something heavy on it for at least 1hour. Drain and you are good to go. You can skip this, preference.

In a large saute pan, heat 2 Tbsp. of olive oil over medium high heat. Add the onions and saute until translucent, about 5 minutes. Add the bell peppers and saute for another 5 minutes. Add the garlic and cook 2 minutes more. Remove the onions, peppers, and garlic to a bowl.

Return the pan to the heat and add 2 more Tbsp of olive oil. Add the italian seasoning, zucchini and yellow squash and cook until they are tender, about 5-7 minutes. Remove from the pan.

Return the pan to the heat and add the remaining 2 Tbsp of olive oil. Add the eggplant and saute for 2 minutes. Add the 1/4 cup of water; the eggplant will absorb all the oil very quickly and the water will help it cook before it burns. When the water is absorbed and the eggplant begins to soften (about 5 more minutes), add the chopped tomatoes to the eggplant.

Cook the tomatoes until they start to break down and the eggplant is soft, but not mushy. Add the onions, peppers, and squash back into the pan, folding it all together.

Taste for doneness, just a little crunch, and add fresh herbs. Finish with Balsamic vinegar,sea salt and pepper.

Enjoy, Meg
Meg at The Market
meg@niblackfoods.com

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Cucumber Tahini Dressing

Ingredients:
2 Seeded medium cucumbers
1 Tbsp Tahini
1 Tbsp dill weed
1 Tbsp Mazzetti White Balsamic Vinegar
2 Tbsp Saica Extra Virgin Olive Oil

Instructions:
Combine all in food processor, bullet, blender or use emulsifier and mix well!

Fresh Tomato Feta Vinaigrette

Ingredients:
2- large , seeded fresh tomatoes
1/2-1 garlic clove
1/4-1/2 cup Feta Cheese
1/2 tsp Zahtar Spice Mix
2 Tbsp Spriana Traditional Balsamic Vinegar
2 Tbsp Saica Extra Virgin Olive Oil

Instructions:
Combine all in food processor, bullet, blender, and emulsifier and mix well!

Eggplant and Garlic Vinaigrette

Ingredients:
1 medium size Eggplant
½ -1 clove fresh garlic
½ tsp Tuscan Bread Dipping Mix
2 Tbsp Mazzetti White Balsamic
2 Tbsp Saica Olive Oil

Instructions:
Roast or microwave eggplant. Polk holes if microwaving. Scoop out seed, scrape out flesh. Combine flesh and all other ingredients in food processor, bullet, blender, or emulsifier. Mix well!

Hot Squeeze Orange Ginger Zing Dijon Vinaigrette

Ingredients:
1/4 cup Hot Squeeze Orange Ginger Zing
1Tbsp dijon mustard
1-tsp shallot
1 Tbsp Saica Olive Oil
1 Tbsp Mazzetti White Balsamic

Instructions:
Combine all in food processor, bullet or emulsifier and mix well!

Enjoy, Meg
Meg at The Market
meg@niblackfoods.com

Click Here For Printable PDF