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Entrees

Turkish Lentil Peasant Salad (Adas Salatasi)

  • Published in
  • Written by jessicajones
  • Category: Entrees
  • Hits: 1934

Traveling to Istanbul a few years ago was a life changing experience. I was visting Turkey in a professional capacity at a World Bank conference…..but instantly felt a very personal connection on a cellular level. I loved every single thing about the beautiful country: centuries of history, exquisite architecture, vibrant people and beyond flavorful food. Let’s not even discuss my unbridled joy at the Spice Bazaar….I behaved literally like a kid in a candy store. In this Spice Bazaar, surrounded by pyramid after pyramid of richy-hued spices, I had a complete and utter epiphany. Cooking dominates my every waking and dreaming thought. I actually dream in courses. Wall Street career, not so much. So I embarked on the adventure of a lifetime….doing exactly what I live and love to do….creating recipes and working for a spice business. In honor of the country where I truly found my calling, try the S&T version of Turkish Adas Salatasi…. adelightful, lemony, powerfully healthy lentil and bulgur salad.

Recipe for Turkish Lentil Salad

Ingredients

  • 1 1/2 cups dry lentils, picked and rinsed
  • 1 cup bulgur, cooked
  • 1/2 cup red onion, minced
  • 1 cup parsley, minced
  • 3 garlic cloves, minced
  • 1/4 cup Dijon mustard
  • 1 Tbsp tomato paste
  • 2 tsp cumin
  • 1/4 cup lemon juice
  • 1 Tbsp white wine vinegar
  • 2 Tbsp olive oil
  • 2 tomatoes, quartered and sliced
  • 6 cups romaine lettuce, chopped

Cooking

Cook lentils in 4 1/2 cups water with one smashed garlic clove. Rinse, drain and cool. Combine cooled lentils, minced garlic, red onion, bulgur, cumin, lemon juice, vinegar, olive oil, tomato paste and Dijon mustard. Salt and pepper to taste. Let flavors marry for 2 hours up to overnight in the fridge. Serve on a bed of chopped romaine lettuce plus tomato slices. Finish with a squeeze of lemon and a drizzle of olive oil. Serves 4. * Cook’s note: this lentil salad can keep up to a week in the fridge.

Afiyet olsun!

Lynn Cardin

Spicy Cajun Turkey Meatballs & Linguini

  • Published in
  • Written by jessicajones
  • Category: Entrees
  • Hits: 1438

 

My growing boy is a big, big fan of baseball…..and the meatball! Literally for years, I have been making linguini and meatballs for him every single week. S&T’s interesting spice blends help me shake things up to keep his favorite meal fresh and new. In this healthy version, S&T Cajun Spice blend is added to a ground turkey and salty pecorino mixture as well as to the marinara sauce. The complex seasonings in the cajun spice blend add heat and layers of flavor to the dish. Make this satisfying meal for your sports enthusiasts before or after their game! Substitute S&T Lamb Tagine Blend or S&T Merguez Blend for an equally flavorful variation using ground lamb, beef or turkey.

Recipe for Spicy Turkey Meatballs & Linguini

1 1/2 lb ground turkey

3/4 cup pecorino, grated

1/3 day old french baguette, cubed

1 cup milk

3 tbsp fresh Italian parsley, chopped

2 tbsp S&T Cajun spice blend

1 egg, beaten

2 tsp salt

1 tsp cracked black pepper

3/4 lb cooked linguini, al dente

4-5 cups marinara sauce (plus 1 tbsp of S&T Cajun Spice Blend and a dash of red pepper flakes)

Garnish, chopped parsley

Cooking

Preheat oven to 350 degrees. Soak dry bread cubes in milk until soft (1-3 minutes). Squeeze the liquid out of the bread and set aside. In a large bowl, combine ground turkey, pecorino, parsley, soft bread cubes, egg, Cajun spice blend, salt and pepper. Mix well to incorporate ingredients but do not overmix or meatballs will be tough. Form 12 large, equal-sized, rounded meatballs and place on a well oiled, rimmed baking sheet. Bake for 30 minutes, turning meatballs over halfway through the process.

Add 3/4ths of the marinara sauce to the cooked linguini and combine well. Plate the linguini on each dish. Top with 3 meatballs each, extra sauce and parsley garnish.

Buon Appetito!

Lynn Cardin

 

Grilled Kale & Flageolet Bruschetta

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  • Written by jessicajones
  • Category: Entrees
  • Hits: 1174

 

My good friend (who also happens to be my son’s grandmother) has a wonderfully, healthy cuisine routine. As a flexitarian, the daily meals are planned for the week in this pattern: vegetarian, fish, vegetarian, meat, vegetarian, fish, vegetarian, meat and so on. It’s a delicious and satisfying way to ensure that your diet is predominantly plant-based. Healthy for us as well as the environment! I have enthusiastically adopted this formula at home here in the States. The key for me is to stay true to the French tradition of respect for quality ingredients and preparing them properly. This bruschetta dish is delightful due to the contrasting textures and flavors: creamy flageolet, crunchy baguette slices, grilled kale and luscious roasted tomatoes. Perfect as a healthy appetizer, lunch or evening snack.

Recipe for Grilled Kale & Flageolet Bruschetta

8 oz dried flageolet or navy beans, soaked overnight and drained

1 carrot, diced

1 onion, diced

1 celery stalk, diced

2 garlic cloves, peeled and smashed

1 1/2 cups chicken broth

1/2 cup white wine

1 cup water

bouquet garni of rosemary, thyme and parsley sprigs

2 tsp Herbes de Provence

Salt and pepper to taste (at the end of cooking)

Cooking

Bring all ingredients to a boil in a large pot. Cover and reduce to simmer for one hour. Remove bouquet garni. Use half of the beans for this recipe and save the rest for a nice future side dish.Grill one bunch of de-stalked, de-ribbed chopped kale in an oiled grill pan until wilted (8-10 minutes).Roast slices of 2 tomatoes, drizzled with olive oil, salt and pepper, in a 400 degree oven for 35-30 mins. Assemble bruschetta. Rub cut garlic cloves on toasted baguette slices, top with wilted kale, flageolet and roasted tomatoes.

Bon Appetit!

Lynn Cardin

 

Weeknight Bouillabaisse

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  • Written by jessicajones
  • Category: Entrees
  • Hits: 2584

 

The red carpet is down today at the Grand Théatre Lumiére of the Palais de Festivals at the 65th Annual Cannes Film Festival. The picturesque port city of Cannes is not only home to the S&T family, but the Riviera is also home of the Provençal wonder called bouillabaisse. Marseilles is the rightful birthplace of this fish and seafood stew but all the ports up and down the Côte d’Azur have their own versions of this classic. The authentic broth is a mix of garlic, onions, fennel, tomatoes and saffron. Traditionally, at least 3 types of fish are added along with shellfish. Baguette croutons slathered with rouille are served first with the flavorful broth. This quick weeknight version packs all the punch of a traditional bouillabaisse in a fraction of the time. We add a hit of pastis to amp up the fennel component. It’s only 15 minutes prep, 25 minutes unattended oven time and can easily be halved or doubled to suit your family. Enjoy the quick culinary trip to the South of France!

Recipe for Weeknight Bouillabaisse

2 slices bacon, chopped

1 tbsp olive oil

1 medium onion, chopped

3 garlic cloves, minced

1/2 cup white wine

1/4 cup Pastis, Pernod or Ouzo (critical not optional)

1 – 28oz can of whole peeled Italian tomatoes, drained and chopped

1 good pinch of saffron

1 tbsp orange zest

2 Tbps chopped parsley

3/4 lb of salmon filet, trimmed

3/4 lb firm white fish (tilapia, grouper, sea bass)

1 lb of shrimp, shelled and deveined, tails on

Preheat oven to 350 degrees.

Cooking

Sauté the bacon in a large ovenproof skillet. Remove with a slotted spoon and reserve. Sauté onion in olive oil for approx 5 minutes. Add garlic and sauté for 1 minute. Add white wine and pastis/pernod/ouzo and bring to a boil, scraping up all bits. Add back the bacon, diced tomatoes and saffron. Bring to another boil then reduce to medium heat for 5 minutes. Add parsley, orange zest and salt & pepper to taste. Nestle the fish pieces into the tomato mixture, spooning some sauce over the top. Place the skillet in the oven, uncovered, for 20 minutes. Add the shrimp and cook another 5 minutes or until thickest fish pieces are thoroughly cooked. Serve on top of couscous along with toasted baguette slices with rouille on the side for the broth. Serves 4.

* Cook’s note: Feel free to also add cleaned mussels or clams at the start of the oventime. Be sure all are fully opened at the end of the cooking process.*

Bon Appetit!

Lynn Cardin

 

 

Steamed Artichokes with Tarragon Aioli

  • Published in
  • Written by jessicajones
  • Category: Entrees
  • Hits: 1150

 

Sunday is Mother’s Day as well as the official early opening of our local Farmers Market. To say I am bursting out of my skin to see the bounty of the early crop is an understatement! Spring market opening means gorgeous baby radishes, fava beans, artichokes and more. For a lovely brunch or elegant dinner starter to celebrate Mom, head to your local market for vibrant green artichokes and prepare them S&T style! The combination of coriander, lemon and wine in the steaming broth adds depth while the garlicky, tarragon aioli is the perfect accompaniment for the meaty leaves. The real challenge is to eat just one.

Recipe for Steamed Artichokes with Tarragon Aioli

2 artichokes, trimmed (top, bottom and leaves)

1 cup white wine

2 cups water

1 Tbsp S&T Special Omelette Blend

8 peppercorns

1 lemon, quartered plus juice

3 garlic cloves, peeled and smashed

Place wine, water, peppercorns, garlic, lemon plus juice and S&T Special Omelette blend in a pot and bring to a simmer. Add artichokes, cover and simmer for 35 minutes. Drizzle 3 Tbsp steaming broth over each artichoke prior to plating. Serves 2.

Recipe for Tarragon Aioli

6 Tbsp good quality mayonnaise

6 cloves of garlic, minced

3 tsp lemon juice

1 1/2 tsp dried tarragon, pinched and crumbled

dash of salt

Combine all ingredients. Garnish with lemon wedges. Dip artichoke leaves in aioli.

Lynn Cardin

 

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