Instructions:
Preheat oven to 350 degrees.
Melt together the butter, chocolate chips, and unsweetened chocolate on top of a double boiler. Cool slightly. STIR the eggs, instant coffee, vanilla and sugar.
STIR in the warm chocolate mixture and cool to room temperature.
STIR flour, hemp seeds, baking powder and salt.
Add to cooled chocolate mixture, lightly STIRRING. Pour batter into prepared oil or buttered pan.
Bake for about 30 minutes, or until tester just comes out clean.
Halfway through the baking, rap the pan against the oven shelf to allow air to escape from between the pan and the brownie dough. (Thank you Ina) Do not over-­‐bake!
Cool thoroughly and cut into squares.
Enjoy, Meg
“Meg at the Market”
meg@niblackfoods.com

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Instructions
Rinse chickpeas, Put in large bowl, cover with water and soak overnight. Drain and boil the beans for 22 minutes, drain and cool.
In a food processor, put in garbonzo beans, garlic, lemon juice and salt, blend until smooth. You may need to stop and scrape sides. Add, yogurt, tahini and mint/parsley leaves. Drizzle in oil to desired consistency,
Spread the hummus on a decorative plate and garnish with paprika first, then chopped parsley and olive oil. Serve with pita bread, crackers or vegetables.
Enjoy, Meg
“Meg at the Market”
meg@niblackfoods.com

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Cuban Black Beans and Rice in Crock Pot with Chili Cream

Ingredients:
1 lb/ 2 cups dried black beans, sorted, rinsed
1 large onion, chopped
1 large bell pepper, chopped
5 cloves garlic, finely chopped
2 dried bay leaves
1 can (14.5 oz) diced tomatoes, undrained
5 cups water or low salt vegetable, chicken, beef stock
3 tsp ground cumin
3 tsp ground coriander
1-­‐2 tsp dried jalapeño, you can always add heat later

Cilantro Pepper Cream:
2 dried chilies of your choice
1 cup sour cream or Greek yogurt
1 Tbsp Extra Virgin Olive Oil
1/2 cup fresh cilantro
1/4 tsp Celtic sea salt
3 cups hot cooked rice of your choice
Spriana Finishing Salt
Fresh sprigs Cilantro

Instructions:
In a 6-quart slow cooker, mix first 10 ingredients.
Cover; cook on high heat setting 6 to 8 hours or low overnight
Remove bay leaves. Serve beans over rice. Garnish with finishing salt and fresh cilantro sprigs.
Serve with hot sauce and sour cream or cilantro cream.

Cilantro Pepper Cream if you have time!
Re-hydrate peppers by putting in a bowl and pouring very hot water over the dried peppers,
cover and soak for an hour. Drain, saving some for the beans and for pureeing the re-hydrated chilies.
Cut off any stems, cut open and remove seeds if desired. Seeds will make it hotter.
If you have gloves wear them and do not put hands near your eyes.
Puree the re-hydrated chiles in a food processor or blender using some of the soaking water.
You can then press the puree through a sieve to remove any unwanted seeds or to get a finer texture.
Puree with sour cream or Greek yogurt to desired level of heat and flavor.
Add cilantro, oil and sea salt. Puree till creamy,Yum!
Enjoy, Meg
“Meg at the Market”
meg@niblackfoods.com

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Roasted Red Peppers Stuffed with Kale, Mushrooms & Quinoa

Ingredients:
Peppers:
3 medium red bell peppers
1 Tbsp extra-­‐virgin olive oil
Filling:
6 cups trimmed kale
1 ‐ 2 Tbsp extra virgin olive oil
1 medium onion, chopped
1 cup chopped mushroom
1/2 cup chopped red bell pepper
2 cloves garlic, minced
2 cups cooked quinoa
1/2 cup freshly grated Parmesan cheese
1/4 cup toasted pine nuts
1 Tbsp fresh lemon juice
1/4 tsp crushed red pepper
Fresh basil leaves
Spriana finishing salt, to taste
Freshly ground pepper, to taste

Instructions:
Preheat oven to 400°F. Halve peppers lengthwise through the stems, leaving them attached.
Remove the seeds. Lightly brush the peppers outside and inside with oil.
Place, cut-side down, in a 9-by-13-inch baking dish. Bake until peppers are just tender, 10 to 15 minutes. Keep oven on.
Bring 2 cups salted water to a boil in a large wide pan. Stir in kale, cover and cook until tender, 10 to 12 minutes. Drain, rinse under cold water; squeeze dry. Finely chop. You can also steam the kale.
Heat oil in a large sauté pan. Add onion, mushroom and chopped bell pepper; cook, stirring often, until onion is golden, 6 to 8 minutes. Add garlic and cook, stirring, for 30 seconds.
Stir in the kale. Remove from the heat and let cool slightly.
Stir in quinoa, parmesan, 2 tablespoons pine nuts and lemon juice. Season with salt and pepper.
Divide the filling among the pepper halves.
Add 2 tablespoons water to the baking dish. Cover the peppers with foil and bake until heated through, 15 to 20 minutes. Uncover and bake for 5 minutes more.
Serve hot. Sprinkle with remaining pine nuts, finishing salt and pepper.
Garnish with fresh basil!
Enjoy, Meg
“Meg at the Market”
meg@niblackfoods.com

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Ingredients:
8 asparagus spears, chopped
1 cup Thawed Baby Peas
2 cups Spelt
1 tablespoon lemon zest or chopped preserved lemons

Dressing:

2 tablespoons Bonnes Herbes
1/4 cup Spriana Traditional Balsamic Vinegar
1/3 cup Academia Organic Extra Virgin Olive Oil
Finish with Spriana Finishing Salts or Celtic Sea salt and pepper.

Instructions:
Combine dressing ingredients and let sit.
Boil spelt for 25 minutes, rinse, set aside.
Steam Asparagus for 3-­‐4 minutes. When you smell them they are perfect! Put in cool bath, drain, set aside. Boil peas to package directions, put in cool bath, drain.
Combine all ingredients, add lemon zest and sea salt

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

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Instructions:
Rinse the chick-­‐peas, put in bowl covered with water overnight.
Drain the chick-­‐peas and rinse again. Put in a large saucepan, add water and tea leaves.
Bring to a boil over high heat, simmer 20 minutes. You do not want them mushy.
Heat the ghee/butter over high heat. Add the cumin seeds and stir for 30 seconds, then add the onions and ginger. Lower the heat to moderate stirring constantly for 7 to 8 minutes, until the onions are soft and golden brown.
Stir in the turmeric, cumin, ground coriander, garam masala, red pepper and 1 tablespoon of water, for 1 minute. Then add the chick-­‐peas their cooking liquid and 1 cup of water. Stirring constantly bring to a boil over high heat, cover the pan tightly, reduce the heat to low, and simmer for about 25 minutes, or until the chick-­‐peas are tender but still intact.
Cook your choice of rice to package direction. Add coconut oil, coconut sugar if desired and chopped cilantro. Garnish with Thai Ginger finishing salt and cilantro leaves.

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

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RC Fine Foods at Niblack Foods from SEVideo on Vimeo.

Ingredients:
1 1/2 cups teff flour
1/2 tsp vanilla bean sea salt
1/4 tsp Saigon cinnamon
6 Tbsp peanut powdered
10-­‐ 12 Tbsp room temp water
1/2 cup canola or olive oil
1/2 cup maple syrup
1 tsp vanilla
1/2 cup soften cooked sweet potato 45-­‐50 dark chocolate chips or nuts

Instructions:
heat oven at 350
Combine flour, salt and cinnamon.
Reconstitute peanut powder and water. You want it to be smooth, but not runny.
Blend all wet ingredients in a food processor till smooth.
Add the wet into the dry, mix with hands.
Make into desired size balls. Place on cookie sheet. Gently place chip or nut in the middle and press lightly.
Sprinkle with Sea Salt if desired.
For small, bite size (5 dozen) bake 10 minutes. 1 inch balls (3 dozen) 14 minutes
Cool and serve or store!
Enjoy, Meg
“Meg at the Market”
meg@niblackfoods.com

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8 cups RC Fine Foods low salt vegetable/chicken broth
2-3 Tbsp olive oil
1cup chopped onion
2 cups black barley
1/2 teaspoon dried thyme
1 tsp dried lemon peel or zest
2 cups sliced mushrooms, variety
1 tsp garlic
1 cup grated parmesan
4 Tbsp chopped fresh parsley
4 Tbsp toasted Hazelnuts
1-2 Tbsp Bacon Me Crazy
1 tsp Spriana Rosemary Finishing Salt, optional

Instructions:

Bring broth to a boil in a saucepan then simmer. Heat oil in a large skillet over medium heat. Add onion, and sauté for 5 minutes. Add the barley, thyme, lemon peel and 2 cups of the hot broth. Bring to a boil, and reduce heat to low, and simmer until most of the broth is absorbed, about 10 minutes. Pour in remaining broth 1/2 cup at a time, stirring and allowing it to become absorbed before adding more. This process takes about 50 minutes.
Toast hazelnuts and rosemary sea salt in small sauce pan. Let cool.
Meanwhile, heat olive oil in a large skillet. Sauté mushrooms in oil until tender. Add garlic, bacon me crazy and cook for about 3 more minutes. Stir in the barley, cheese, toasted hazelnuts, and parsley.
Garnish and serve!

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

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