RECIPES

Roasted Eggplant Naan With Garlic Tzatziki

Roasted Eggplant Naan With Garlic Tzatziki

Here’s what you will need: 1 eggplant Spread’em Kitchen Garlic Tzatziki spread 1 naan bread a small tomato, chopped small onion, chopped 1/8 cup of olives 1/8 cup of sliced sundried tomatoes   Slice the stem end off of the eggplant. Slice the eggplant into 1-inch-thick rounds. To avoid the bitterness salt the eggplant before cooking – lay the eggplant out on a wire rack set over a baking sheet. Sprinkle each side of the slices with the salt and let the eggplant sit for half an hour. Arrange a rack in the middle of the oven and heat to...

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Honey Roasted Carrots With Jalapeño Sauce

Honey Roasted Carrots With Jalapeño Sauce

Here’s what you will need: Jalapeno & Lemon Cream Cheeze a bunch of carrots 1 tsp honey 1 tbsp olive oil parsley pumpkin seeds thyme salt and pepper   Heat oven to 350 degrees F. Put down some parchment paper on a baking tray. Peel the carrots and place them on the tray. Drizzle with olive oil and honey. Season with salt and pepper. Mix until evenly coated. Bake in the preheated oven until just tender, approximately for 30 minutes.  Thin out the cheeze with a little bit of water and drizzle over the carrots. Serve with chopped parsley, thyme,...

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Peach And Lemon Pepper Pizza

Peach And Lemon Pepper Pizza

Here’s what you will need: a tub of Spread’em Kitchen Lemon & Black Pepper spread pizza dough – you can either make it or buy it, or use flatbread instead. a small zucchini, sliced into thin ribbons 1 peach a handful of fresh basil leaves 1 cup of cheese of your choice, shredded black pepper   Preheat the oven to 425 degrees. Spread the dough with the whole tub of Lemon & Black pepper. Top with the cheese and zucchini ribbons. Layer sliced of peach on top. Season with black pepper. Bake the pizza according to your dough instructions or for 10...

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Buckwheat Noodle Bowl

Buckwheat Noodle Bowl

Here’s what you will need: 4 ounces of buckwheat soba noodles sesame oil salt and pepper a tub of Spread’em Kitchen Chives & Garlic spread firm tofu 1/2 head of broccoli 1 bell pepper firm tofu button mushrooms or mushrooms of your choice chives chili flakes to garnish cooking oil   Fill a large pot with water and bring to the boil. Cook the soba noodles as per instructions on the packaging. Drain the noodles, transfer them to a large bowl and toss with the sesame oil. Set aside. Remove the tofu from the package and drain well. Slice into...

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Dill & Truffle Pizza

Dill & Truffle Pizza

Here’s what you will need: a tub of Spread’em Kitchen Dill & Truffle spread pizza dough – you can either make it or buy it, or use flatbread instead. 1 cup of cheese of your choice, shredded. 1 cup of sliced mushrooms – more if you like mushrooms! 1 small red onion, thinly sliced a handful of arugula dill or other greens to garnish   Preheat the oven to 425 degrees. Spread the whole tub of Dill & Truffle on your dough. Top with shredded cheese. Layer the mushrooms and onion over the cheese. Bake according to your dough instructions or...

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Crispy Chickpea And Lemon Pepper Wraps

Crispy Chickpea And Lemon Pepper Wraps

Here’s what you will need: a tub of Spread’em Kitchen Lemon & Black Pepper spread 1 can chickpeas, drained 2 tbsp of olive oil 1 zucchini 1/4 tsp chili powder 1/4 tsp smoked paprika 1/4 tsp cumin salt and black pepper 1 can of black beans, drained pita bread parsley   Preheat the oven to 425 degrees. Slice the zucchini and pat it dry with paper towels. Pat dry chickpeas and beans. Toss with olive oil and spices. Arrange in a single layer on one large baking sheet or two baking sheets. Roast for 15-20 minutes, stir, and roast for an...

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