Listen. We can’t all be certifiably gourmet foodies with access to the world’s most epicurean ingredients — plus, that extra dash of pretension on the side.
Or, can we…?
Turns out, if you’ve got an oven and a whopping $6 to spare, those fancy-schmancy “Food Network” professionals have nothing on you! Even if your kitchen is a battleground of failed culinary attempts, who’s keeping score?
RawSpiceBar sure isn’t. This small-batch subscription service takes the guesswork out of creating memorable dishes, thanks to an uber affordable (hello…6 bucks!) monthly delivery of unique spice blends sourced from across the globe. These freshly ground seasonings are also paired with chef-inspired recipes, authentic to each spice’s native region.
For instance, the theme for September is “Istanbul Spice Box,” so all featured flavors hail from the vibrant Turkish marketplace. This month, RawSpiceBar treated my taste buds to a distinctive East-meets-West sampling of exotic, earthy spices with that perfect punch of heat.
Inside these individually portioned packets, I found Za’atar, Baharat and Urfa Pepper — none of which I’d ever heard of (much less, used in cooking). These spice blends combine rustic Middle Eastern textures with a savory Mediterranean bite…and all three won me over!
So, that’s the lowdown on our culinary headliners. Now, here comes the all-important taste test. Earlier this afternoon, I experimented with a mishmash of flavor profiles from both Middle Eastern and Mediterranean cuisines, added a few dashes of those honorary star spices, and — voila! — lunch was served.
I call my creation…drumroll, please…
Veggie Quinoa Bowl & Avocado Crema:
1 clove Garlic
1/4 cup Quinoa
1/4 tsp. Za’atar
1/2 tsp. Baharat
1/4 tsp. Urfa Pepper
1/2 cup Onions (sliced)
1/2 cup Tomatoes (chopped)
For the Crema:
1 tbsp. Extra-Virgin Olive Oil
1/3 cup Green Yogurt (plain)
1/2 Avocado (mashed)
1 Mint Sprig (for garnish)
- Pre-heat a pot on a medium-high stovetop setting and cook the Quinoa according to package directions.
- Once the Quinoa starts to soften, stir in the Garlic, Urfa Pepper, Za’atar and Baharat, then allow the Quinoa to finish simmering.
- Combine the Avocado, Greek Yogurt and Olive Oil until smooth.
- When the Quinoa is fork-tender, transfer to a bowl and top with the Onion and Tomato.
- Spread the Crema over the other ingredients and garnish with Mint.
I also recommend trying out RawSpiceBar’s own recipe corner — whether you’re a carnivore, vegetarian or vegan, these tantalizing dishes won’t disappoint! Here’s a sneak peek to whet your appetite:
Looks delicious. Or, as they say in Turkey…looks lezzetli. Who says eating can’t make you multicultural?!
Good thing I’m always hungry.