Recipe: Adapted from NYT Cooking by Megan Marshall
1 Yellow Squash
3 Bell peppers – Yellow, Orange, Red
1 White Onion
LifeSpice’s Awesome Anything Seasoning Blend
Slice zucchini, yellow squash, onion, and bell peppers in half. Slice eggplant into ½ inch thick slices. Set goat cheese aside to soften.
Brush vegetables with oil and Awesome Anything seasoning. Grill about 5 minutes a side, vegetables should be tender but not mushy.
Slice baguette and grill after the vegetables are cooked through.
Dice vegetables and toss with shredded basil.
Whip goat cheese and spread a generous amount on to the crostini. Top with ratatouille and enjoy!
Recipe: Rebekah Zeismer
2 Tbs. LifeSpice Caribbean Dazzle Rub
3 Tbs. Fresh Lemon Juice
2 Tbs. Olive Oil
2 Tbs. Apple Cider Vinegar
1 Tbs. Dijon Mustard
1 lbs. Frozen Baby Lima Beans, thawed
2 Tbs. Butter
1 small Red Onion, finely chopped
1 Red Bell Pepper, seeded and diced
1 small Poblano Pepper, seeded and diced
2 to 3 cups Fresh Corn (from 4 cobs)
1 pint Cherry Tomatoes, halved
Salt and Pepper, to taste
½ cup Fresh Herbs, such as Basil, Parsley, Cilantro, chopped
In a small bowl, whisk together LifeSpice Caribbean Dazzle Rub, lemon juice, olive oil, vinegar, and mustard together. Set aside.
Bring a saucepan of salted water to boil and cook lima beans just until tender, about 2 to 3 minutes.
Meanwhile, melt butter in a large skillet over medium-high heat. Add onion and sauté until softened, about 4 minutes. Strain lima beans and add to skillet with bell pepper, corn, and tomatoes. Once sizzling, add reserved dressing and continue to cook until veggies are crisp tender, about 8 to 10 minutes.
Remove from heat. Stir in fresh herbs and season with salt and pepper. Serve warm.
Cowboy Baked Beans
Recipe: Rebekah Zeismer
1 lbs. Dry Navy Beans
12 oz. Thick Cut Bacon, cut into lardons
1 Medium Sweet Onion, small diced
8 oz. Tomato Sauce
½ cup Dark Brown Sugar
¼ cup Molasses
3 Tbs. LifeSpice Cowboy Rub
1 Tbs. Brown Mustard
1 Tbs. Apple Cider Vinegar
Salt and Pepper to taste
Soak beans overnight in cold water. Drain beans and place in a pot with enough fresh water to cover by a couple inches, about 4 to 5 cups. Heat to a boil, then reduce heat and simmer one hour. Add more water if ever necessary to keep beans fully covered. Drain, reserving cooking liquid.
Adjust oven rack to lower-middle position and preheat oven to 325ᵒ F.
Place bacon in a Dutch oven and place over medium-high heat. Cook, stirring occasionally, until browned and most fat is rendered, about 5 to 7 minutes. Add onion and continue to cook until softened, about 7 minutes.
Stir in tomato sauce, brown sugar, molasses, LifeSpice Cowboy Rub, mustard, vinegar, beans, and 2 cups reserved bean water. Bring to a simmer before covering and placing in oven.
Bake 2 hours or until beans are tender, checking after 1 hour and adding additional reserved bean water if necessary to keep beans submerged. Remove lid and continue to bake until the sauce has thickened, about 30 to 60 minutes. Taste and season with salt and pepper.