Grown Up Grilled Cheese
comfort food
2 slices sourdough sandwich bread
1 to 2 Tablespoons Anarchy in Jar Grapefruit & Smoked Salt Marmalade
Cultured or European Style Butter
2 to 4 oz thinly sliced Manchego Cheese
Prosciutto or vegan turkey
Preparation:
Brush butter over one side of each slice of bread.
Turn bread butter side down and spread each slice with Anarchy in Jar Grapefruit & Smoked Salt Marmalade
Place one slice butter side down in pre-heated cast iron or stainless steel skillet over medium heat.
Place sliced Manchego over the bread, top with prosciutto and more sliced Manchego.
Top with the other slice of bread, butter side up.
Cook 3-4 minutes per side, or until golden brown and cheese is melted
Mmm Machengo: Manchego is a cheese made in the La Mancha region of Spain from the milk of sheep of the Manchega breed. It is aged between 60 days and 2 years. Manchego has a firm and compact consistency and a buttery texture!
MAPLE BUTTER
salty-sweet. good on everything.
1 cup organic salted butter, room temperature
1/4 cup Tree Juice Maple Syrup
Preparation:
Place the butter and Tree Juice Maple Syrup in bowl. Combine until smooth and delicious. Drizzle a maple syrup on the top for a flavorful finish.
More is more: Add 1 teaspoon of cinnamon or 2 teaspoons pumpkin spice!
Chermoula Smashed Potatoes
so much flavor in this dish. pairs with Fishwife tinned fish.
1 lb potatoes, peeled
1/4 cup Villa Jerada Chermoula
Graza Sizzle and Drizzle Olive Oil
Preserved lemon—rind only in thin strips for garnish.
Poshi Green Olives for garnish.
We’re not currently shipping GRAZA Sizzle or preserved lemons, but they’re available in the shop!
Preparation:
Bring a pot of salted water to boil. Boil potatoes for 15 minutes.
Preheat oven to 425°. When the potatoes are soft after boiling, gently smash them with the bottom of a cup or a spatula and coat with GRAZA Sizzle olive oil with olive oil, salt and pepper. Bake for 15 minutes until crispy.
Toss in a bowl with chermoula. Garnish with preserved lemon, Poshi green olives and a few drops of GRAZA Drizzle olive oil.
More topping ideas: Green onion, cilantro, Italian Parsley, pine nuts, Greek yogurt, Seed + Mill tahini!
SPICY TUNA SANDO
good eats. for the protein lovers.
1 tin Fishwife Albacore Tuna in Spicy Olive Oil
1 tbsp mayo
1 tsp honey
~¼ cup chopped pickled onions and sushi ginger
salt + white pepper to taste
Sandwich Assembly:
2 slices milk bread
1 medium boiled egg (optional soy cured egg)
Preparation:
Combine the tin of albacore, along with its oil, with the ingredients for the tuna salad and set aside.
To assemble the sandwich, lay down half of the tuna salad in an even layer on one slice of bread. Place your boiled egg directly in the center, then carefully layer on the other half of the tuna, essentially burying the egg.
Close the sandwich and secure it with plastic wrap. Slice in half and enjoy!
Fun fact: Fishwife is hand-packed at a traditional Spanish cannery founded in 1869!
MARINATED TOMATO AND OLIVE TOAST
perfectly salty + fresh
1 tin Albacore in Spicy Olive Oli, flaked
1 cup grape tomatoes, quartered
⅓ cup Poshi green olives, quartered
⅓ cup Poshi basil & thyme artichoke hearts, quartered
¼ cup fresh basil, chopped
2 tablespoons GRAZA Drizzle olive oil, plus more for finishing
1 lemon, zested
1 tablespoon red wine vinegar
Kosher salt, to taste
Freshly ground black pepper, to taste
¼ cup whole milk ricotta
2 slices sourdough, toasted
Preparation:
In a medium bowl, mix tomatoes, olives, artichoke hearts, basil, flaked tuna, olive oil, lemon zest, and red wine vinegar. Season to taste with salt and pepper.
Divide ricotta between toasts and spread with the back of a spoon. Spoon tomato mixture over toasts. Drizzle with olive oil and serve immediately.
Prefer Smoked Salmon: substitute with Fishwife Smoked Atlantic Salmon
Tahini, Pistachio & Feta Dip
toast’s best friend
1 c pistachios
½ c Seed + Mill Organic Tahini
1 garlic clove
Juice of 1 lemon
½ c feta
¼ c GRAZA DRIZZLE olive oil
1 bunch cilantro
½ shallot
Salt & pepper, to taste
Preparation:
Blend everything together in your food processor until you like the consistency-- we prefer it slightly chunky. But, if it's too sticky in the blender, we usually add in a little bit of water to thin it out.
Sprinkle with Villa Jerada Aleppo chili flakes, drizzle of extra olive oil, pepper!
Like it hot? Substitute Seed + Mill Spicy Organic Tahini
Matcha Coconut Green Goddess Smoothie
Prep time 5 min, makes 1 serving.
1 cup almond milk or other non-dairy milk
1 cup de-stemmed kale leaves or baby spinach
1 large ripe frozen banana, chopped into chunks
1 tablespoon almond butter or peanut butter
1 tablespoon chia seeds or ground flaxseed
Pinch of ground cinnamon
1 tsp Blume Matcha Coconut Blend
2 to 3 ice cubes
A thumb of raw ginger root (optional, if you need that extra zing!)
Preparation:
Combine all ingredients into a high powered blender and blend until smooth.
Top with fresh coconut flakes or berries if desired. Enjoy!
BONUS: L-theanine in BLUME boosts the feel-good hormones serotonin and dopamine!
Chile Margarita Cornbread
Prep time 5 min, makes 1 serving.
12 tablespoons unsalted butter, melted
2 cups yellow cornmeal
1 1⁄2 cups all-purpose flour
3 tablespoons Spiceology Chile Lime Margarita Rub
2 tablespoons sugar
3 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon kosher salt
4 large eggs
3 cups buttermilk
Preparation:
Preheat the oven to 425°F. Lightly grease a 13×9-inch baking dish.
In a large bowl, mix together the cornmeal, flour, Spiceology Chile Margarita Lime Spice Rub, sugar, baking powder, baking soda, and salt.
In a separate bowl, mix together the eggs, buttermilk, and butter. Pour the buttermilk mixture into the cornmeal mixture and fold together until there are no dry spots (the batter will still be lumpy). Pour the batter into the prepared baking dish.
Bake until the top is golden brown and tester inserted into the middle of the cornbread comes out clean, about 20 to 25 minutes. Remove the cornbread from the oven and let it cool completely.
1 cup buttermilk = 1 Tablespoon lemon juice + 1 cup milk
Maple Balsamic Vinaigrette
for drizzling on more than greens.
1 tablespoon Balsamic vinegar
1 tablespoon apple cider vinegar
2 tablespoons Tree Juice Maple Syrup
2 tablespoons Momofuku Tamari
1 teaspoon minced shallot
1/2 teaspoon minced garlic
1 teaspoon Dijon mustard
1 cup GRAZA DRIZZLE extra-virgin olive oil
to taste salt & pepper
Preparation:
To make the salad dressing: In a small bowl, whisk together the balsamic vinegar, apple cider vinegar, Tree Juice maple syrup, Momofuku Tamari, shallot, garlic and mustard. Add salt and pepper.
While continuing to whisk, gradually add the GRAZA olive oil until it is all incorporated.
Serve over salad greens, vegetables, salmon, chicken, or your favorite protein!
Maple syrup provides zinc, magnesium, calcium and potassium. Sorry not sorry sugar.
Honey & Harissa Roasted Carrots
a side dish everyone loves.
2-3 tbls raw unfiltered WAI MELI raw honey
2 tbls butter
1/8c GRAZA DRIZZLE olive oil
1 tbls Villa Jerada harissa
1-2 tbls Villa Jerada dukkah
1 bunch of carrots
pinch sea salt
pinch black pepper
Preparation:
1. Preheat the oven to 450°F.
2. Mix together the olive oil, honey and harissa along with the salt and pepper to taste. Save a couple tablespoons to glaze the rest with the carrots towards the end.
3. Pour mixture over carrots on a rimmed baking sheet and cover with foil. After 15mins remove the foil and pour the rest of the glaze and add the butter over the top. Roast the carrots another 5 mins or until golden. Sprinkle dukkah and more salt and pepper to finish
4. Optional: serve with Greek honey mixed with 1-2tbls of honey
Harissa: Dried chili peppers, olive oil, cumin, coriander, garlic powder, preserved lemons, mint, caraway seed, tomato paste, vinegar, salt and water.