Ingredients Thai Burger 1 lb. ground turkey/chicken or your go to veggie mix 3 tablespoons shallot, very finely diced (or red onion) 1 tablespoon Thai Spice Blend (Spice&Easy) 2 tablespoons chopped Thai or regular basil 1 teaspoon lime zest 1 scallion, chopped 1 finely chopped chili for extra heat 1 tablespoon fish sauce / soy sauce ¼ teaspoon white pepper Crunchy Asian Slaw 1 cup grated carrots 1 cup shredded purple cabbage 1 scallion, thinly sliced 2 tablespoons lime juice (or rice wine vinegar) 1 tablespoon olive oil 1 teaspoon unrefined sugar or maple syrup ¼ teaspoon salt and pepper Spicy Aioli 1/4 cup mayo / vegan mayo mixed with 1–2 tablespoons sriracha or Sweet Chili dipping sauce Instructions Preheat grill to medium-high. Combine all the burger ingredients in a medium bowl and mix well. With wet hands, shape into 3 burgers, 1-inch thick. Place on a plate in the fridge. Toss the slaw ingredients together in a medium bowl. Mix the spicy aioli ingredients together in a small bowl. Grill burgers on a well-greased, pre-heated grill 4-5 minutes each side until golden and cooked through. Toast or grill the buns. Spread aioli on the bottom bun, top with the burger, then the slaw, cucumber ribbons, more aioli, then the top bun. Can be served in a lettuce wrap or over grains and greens for a healthy bowl! Enjoy! At the Spice House our veggie burgers mix is 3/2/1 - (3 cups drained / cooked black beans / 2 cups cooked brown rice / 1 cup of oats)

Ingredients Spray ‘Fry Light’ extra virgin olive oil (EVOO) 1 1/3 cups chopped onions 1 cup thinly sliced bell peppers, any colour 2 cloves garlic, minced or to taste 1 tin chopped tomatoes 1 teaspoon ground cumin 1 teaspoon salt ½ teaspoon black pepper ½ to 1 tablespoon Spice&Easy Harissa to taste 1/4 cup finely chopped parsley to garnish Preparation Spray skillet over medium heat. Stir in the onion, bell peppers, and garlic ; cook and stir until the vegetables have softened and the onion has turned translucent, about 5 minutes Combine the tomatoes, cumin, salt, pepper and Spice&Easy Harissa into a bowl and mix briefly. Pour the tomato mixture in the skillet and stir to combine. Simmer, uncovered, until the tomato juices have cooked off, about 10 minutes. Make 4 to 6 indentations in the mixture for the eggs. Crack the eggs into the indentations. Cover the skillet and let the eggs cook until they’re firm but not dry, about 5 minutes. Sprinkle with chopped parsley before serving.

Eggplant Steaks with Chickpeas, Roasted Red Peppers, Feta Cheese and Black Olives Eggplant Steaks 1 large eggplant, about 1 lb. 1 ½ cups chickpeas, drained 2 medium-sized red peppers, roasted, peeled, and cubed, or 2 roasted red peppers from jar ¼ lb. feta cheese crumbled ½ cup pitted black olives 2 Tbs. chopped fresh oregano or parsley 4 (6½-inch round) pitta breads 2 tsp. balsamic vinegar Fresh oregano / parsley as garnish Balsamic Marinade 1 Tbs. balsamic vinegar 1 Tbs. Spice&Easy Ras el hanout 2 cloves garlic, minced ¼ tsp. freshly ground black pepper 2 Tbs. olive oil Instructions To make marinade, combine ingredients, slowly adding olive oil and stirring briskly to combine well. Set aside. Preheat grill Cut eggplant lengthwise into four ½-inch-thick slices to resemble steaks. Brush “steaks” with marinade. Grill eggplant for 2 minutes on each side, or until tender. Remove from heat and place 1 steak on each serving plate. Place chickpeas, red peppers, feta, black olives and oregano in small bowl. Season to taste with salt and pepper, and stir to combine well. Add some marinade and stir again. Spoon 1 or 2 scoops of pepper-olive mixture on eggplant steak with some mixture pooling onto plate. Sprinkle with balsamic vinegar, serve with toasted pitta wedges. Garnish with fresh oregano or parsley.