Summer Fruit Salad
2/3 cup fresh orange juice
1/3 cup fresh lemon juice
1/3 cup packed brown sugar
1/2 tsp grated orange zest
1/2 tsp grated lemon zest
1 tsp C&C Spearmint
2 cups cubed fresh pineapple
2 cups strawberries, hulled and sliced
3 kiwi fruit, peeled and sliced
3 bananas, sliced
2 oranges, peeled and sectioned
1 cup seedless grapes
2 cups blueberries
Bring orange juice, lemon juice, brown sugar, orange zest, and lemon zest to a boil in a saucepan over medium-high heat. Reduce heat to medium-low, and simmer until slightly thickened, about 5 minutes. Remove from heat, and stir in mint. Set aside to cool.
Layer the fruit in a large, clear glass bowl in this order: pineapple, strawberries, kiwi fruit, bananas, oranges, grapes, and blueberries. Pour the cooled sauce over the fruit. Cover and refrigerate for 3 to 4 hours before serving.
Missouri Baked Beans
4 slices of bacon
4 cups pork and beans (approximately 4 regular cans or 2 large cans)
3/4 cup packed brown sugar
1 TBSP C&C KC Baked Bean Blend
2 TBSP of prepared mustard
1 cup of your favourite BBQ sauce
1/4 cup molasses
Fry bacon until tender, but not crispy. Drain fat and blot oil away from bacon with paper towel.
In a heavy, oven proof dish, combine bacon with beans, sugar, mustard, C&C Kansas City Bean Blend, BBQ sauce and molasses. Bake at 350F for an hour or in a slow cooker on low for 6 to 8 hours.
Serve with other BBQ favourites, breakfast food, or as the star of a meal served with salad and fresh bread!
KC Mustard Slaw
1/2 medium head of chopped cabbage
1/2 cup sliced sweet red onion
1/2 cup red bell pepper, chopped finely
2 medium carrots, grated
1/2 cup sugar
1 tsp salt
1 pinch C&C Celery Seed Powder
1 cup canola oil
1/2 cup prepared yellow mustard
1 TBSP hot sauce (optional)
Add chopped cabbage, onion, bell pepper and carrots to a bowl. Using tongs or two spoons, toss to combine.
In a jar, or salad dressing shaker, combine sugar, salt, C&C Celery Seed Powder, oil, yellow mustard and hot sauce if you are using it. Shake to combine.
Before serving, shake and dress slaw to your liking.
Ras el Hanout Roasted Whole Cauliflower
1 medium head of cauliflower
2 TBSP olive oil
2 TBSP Tahini
1 TBSP C&C Ras el Hanout
1 lemon, juiced and zested
Preheat oven to 350 degrees F.
Mix tahini, olive oil, C&C Ras el Hanout, and lemon zest in a bowl.
Cut cauliflower stem flush with the rest of the head so it can stay upright in a casserole dish. Spread tahini mixture evenly over the top and sides of cauliflower, place in a casserole dish, and cover with foil.
Roast in the preheated oven until tender and cooked through, about 1 1/4 hours. Cut into wedges, transfer to a platter and add a drizzle lemon juice over the cauliflower to serve.
1 tablespoon olive oil
1 medium sized red onion, cut in half and thinly sliced
1 red or green, bell pepper, chopped into 1 inch pieces
2 zucchinis, halved lengthwise and chopped into 3/4 inch pieces
1 TBSP of C&C Moroccan Couscous Blend
1/2 cup golden raisins
1 tsp kosher salt
1 (540 ml) can low sodium chickpeas, rinsed and drained
1 1/2 cups chicken or veggie broth
1/2 cup orange juice
1 1/2 cups couscous
Place a large, heavy bottomed pot over medium heat. Stir in oil and onion, cook until softened. Stir in the bell pepper, and zucchini; cook for 5 minutes. Stir in the raisins, salt, C&C Moroccan Couscous Blend, and chickpeas.
Pour in the broth and orange juice; turn heat to high and bring to a boil. When the mixture is boiling, stir in the couscous and remove from heat; cover, and let stand 5 minutes. Fluff with a fork, and serve.
Honey and Rosemary Sweet Potatoes
2 TBSP olive oil
1/4 cup honey
1/2 TBPS C&C Herbes de Provence
Salt and pepper
3 large sweet potatoes, peeled and cut in 1-inch cubes
Preheat oven to 350F. Line a baking sheet with foil or parchment paper.
Mix the olive oil, honey, C&C Herbes de Provence together in a large bowl, and stir the sweet potato cubes in the mixture to coat and season to taste with salt and pepper. Remove sweet potato cubes with a slotted spoon, and arrange in a single layer on the prepared baking sheet.
Bake in the preheated oven until tender, about 30 minutes. Turn oven heat up to 450F and bake until browned, another 15 minutes.
French Canadian Split Pea Soup
1 1/4 cup yellow split peas
*Optional 1/3 lbs salt pork or a ham bone with meat on it
2 carrots, peeled and diced
1/2 onion, chopped
2 celery stocks, diced
4 cups water
1 1/2 tsp C&C French Canadian Pea Soup Mix
Add all ingredients to a large pot. Bring mixture to a boil and skim off any foam with a spoon. Reduce heat; place a lid on the pot slightly ajar to allow some evaporation. Simmer, stirring occasionally, until peas are tender and soup is thick, about 3 hours.
If using ham bone, remove bone, strip and chop meat, return to soup. Serve warm.