Side Dishes

Arugula, Mizuna & Beet Salad w/Mint and Feta

Arugula, Mizuna & Beet Salad w/Mint and Feta

  Ingredients 1 bunch fresh arugula and/or mizuna 2 beets, cooked & sliced 3-4 radish, thinly sliced 1 handful fresh mint leaves ½ c cooked farro 1/3 c crumbled sheep milk feta cheese 3 T Dulcet Essential Balsamic Dressing & Sauce Instructions 1. Place all the items in a large bowl and toss together. Serves 2-4 Printer-Friendly PDF | Arugula & Beet...

Read More

Creole Macaroni Salad

Creole Macaroni Salad

  Ingredients 2 cups elbow macaroni 4 hard-boiled eggs, sliced or chopped ¼ c diced celery ½ c diced onion ½ c diced red or green pepper ½ c diced dill pickles 2 T chopped fresh parsley Salt & pepper ½ c mayo 5 T Dulcet Creole Mustard Instructions 1. Cook the macaroni in salted boiling water for approximately 8-10. It should be firm to the bite. 2. Pour into a colander and rinse with cold water, strain well. 3. Place the macaroni in a large bowl and toss together with remaining ingredients. Serves 6 Printer-Friendly PDF | Creole Macaroni...

Read More

Roasted Moroccan Carrots w/Carrot Top Pesto

Roasted Moroccan Carrots w/Carrot Top Pesto

  Ingredients 1 bunch small carrots 1 T olive oil 1 t Dulcet Moroccan Cooking Spice & Rub 1 c loosely packed carrot tops, large stems removed 1 clove garlic 6 T olive oil 2 generous pinches fleur de sel, or sea salt Instructions 1. Wash the carrots with a vegetable brush and allow them to dry before roasting 2. Place the carrots on baking sheet and toss with 1 T olive oil and the Moroccan Spice. 3. Roast in a 475 degree oven for 12 minutes or until just cooked through. 4. While the carrots are roasting, make the pesto by adding the carrot tops and garlic to a food processor with the...

Read More

Roasted Curry Carnival Squash

Roasted Curry Carnival Squash

  Ingredients 1 Medium Carnival Squash Olive oil Dulcet Madras Curry Cooking Spice & Rub Sea Salt or Fleur de Sel Pumpkin seeds (pepitas) Instructions 1. Wash the squash well using a vegetable brush and warm water. 2. Working with a sharp knife, carefully trim the ends and cut in half lengthwise. 3. Scrape the seeds and membrane from inside of both halves. 4. Slice squash into half rounds, 1/4-1/2” thick. 5. Place on a large baking sheet and toss with enough olive oil to coat both sides of the slices, and sprinkle lightly with the Curry Cooking Spice & Rub. 6. Spread the squash...

Read More

Halibut & Shallot Salad

Halibut & Shallot Salad

  Ingredients 2 c bite size pieces of cooked halibut 1 T chopped shallots 1 T capers 1 T chopped Mama Lil’s peppers 1 small carrot, julienned 4 T Dulcet Lemon Mustard & Dill Sauce Salt & Pepper Instructions Combine ingredients. Serve over a bed of lettuce and cucumbers. Helpful Hint: Serve as an appetizer with crackers. Serves 2 Printer-Friendly...

Read More

Oven-baked Creole Fries (Blog Post)

Oven-baked Creole Fries (Blog Post)

“You say po-tay-to, I say po-tot-to” – let’s just work it out and eat some Creole fries! This is such an easy recipe and you simply will not believe the flavor. Ordinary ingredients made extraordinary – now that’s a great friendship! Ingredients 4 medium sized white potatoes 2 T olive oil 2 t Dulcet Creole Cooking Spice & Rub Instructions         You’re done! Now chow down with a friend and make nice. Serves 4 Printer-Friendly PDF | Creole...

Read More

Cornmeal Crusted Fried Green Tomatoes (Blog Post)

Cornmeal Crusted Fried Green Tomatoes (Blog Post)

A lighter, fresher version of fried green tomatoes just in time for the first frosts of winter. Forget the pot full of frying oil – this recipe requires only a light smattering of oil in a hot skillet to yield the flavorful brown crust we crave. Our Creole Cooking Spice & Rub adds a bayou twist, perfect for this southern mainstay. So just dip those ‘maters in some buttermilk, coat with our creole cornmeal mixture, and fry’em up. Pair with our Creole Remoulade Sauce and you might as well throw a party! Ingredients 4 medium to large green tomatoes 1/2 c buttermilk 1/2 c...

Read More

Grilled Artichokes with Lemony Moroccan Dip

Grilled Artichokes with Lemony Moroccan Dip

  The voluptuous artichoke – multi-layered and mysterious with a heart of gold – who can resist her charms? Not any of us here at Dulcet! While you may think of the lovely globe artichoke as a spring indulgence, the truth is almost all are from California and are grown year-round – although we did find some Oregon grown at our nearby Portland Farmers Market. But it is the fall artichoke, especially ones with a wee bit of “frost” on them (outer leaves with some brown on them), that are the most tender and sweet. Yes they can be intimidating creatures! But don’t let their tough exterior...

Read More

Shrimp Cocktail

Shrimp Cocktail

Ingredients 1 dozen large shelled cooked shrimp, well chilled Dulcet Sweet Orange Chile Ketchup Instructions 1. Pour ¼ c of the ketchup into martini glasses. 2. Arrange 6 shrimp to hang on the rim of the glass. Serves 2 Printer-Friendly PDF | Shrimp...

Read More

Braised Leeks with Balsamic & Parmesan

Braised Leeks with Balsamic & Parmesan

  Ingredients 4 Leeks 1 T unsalted butter 1 T Dulcet Essential Balsamic Sauce & Dressing 1/2 c veggie or chicken stock 2 T fresh bread crumbs1-2 T freshly grated Parmesan cheese Fresh ground black pepper Instructions 1. Cut away the green stem, leaving just the white and light green part of the leek, trim the root-end and then cut the leek in half lengthwise. 2. Place the leeks in a bowl of cold water cut side down for 10 minutes. 3. Run water over each leek individually to remove any grit, place on paper towel to dry. 4. Melt the butter in a heavy ovenproof sauté pan over medium...

Read More

Moroccan Apple & Walnut Quinoa Salad

Moroccan Apple & Walnut Quinoa Salad

  Ingredients 1 c red quinoa ½ c walnuts, toasted & coarsely chopped ½ c dried cranberries 1 apple, diced & tossed with fresh lemon juice 3 green onions, sliced 1/3-1/2 c Dulcet Moroccan Sauce   Instructions 1. Cook quinoa according to package directions. 2. Fluff quinoa with a fork and allow to cool slightly. 3. Toss quinoa with Dulcet Moroccan Sauce. 4. Stir in remaining ingredients. Serve warm, or at room temperature. Serves 4-6 Recipe adapted from New Season’s Dulcet Moroccan Quinoa ShareTweet   Printer-Friendly...

Read More

Moroccan Couscous Salad

Moroccan Couscous Salad

  Ingredients 1 c pearl couscous ½ c chopped red bell pepper ½ c shredded carrots ¼ c chopped celery ¼ c chopped sweet onion ¼ c blanched or slivered almonds ¼ c chopped fresh cilantro ¼ c chopped fresh parsley 1 c of chopped fresh oranges or an 8 oz. can of Mandarin Oranges 1/2 c Dulcet Tangy & Peppery Moroccan Sauce salt and pepper to taste Instructions 1. Prepare Couscous to package directions, cool to room temperature. 2. Place couscous in a medium bowl and fluff with a fork to separate. 3. Add all other ingredients and mix well, season with salt & pepper. 4. Serve over a...

Read More

Zingy Creole Mustard Potato Salad

Zingy Creole Mustard Potato Salad

Ingredients 2 lb red potatoes, cut into small bite sized pieces 2 T red wine vinegar 4 hard boiled eggs, coarsely chopped ¾ c finely diced red onion 2 stalks celery, diced ½ c chopped dill pickles ¼-1/2 t sea salt, plus salt for cooking water Fresh ground black pepper Dressing: ¼ c mayo 5 T Greek style plain yogurt or sour cream 5 T Creole Mustard Instructions 1. Place the potatoes in a pot of salted water on the stovetop and bring to a boil. 2. Reduce the heat to a simmer and cook potatoes until fork tender. 3. Remove the potatoes from the stove, strain, and place in a large bowl. 4. Toss...

Read More

Braised Leeks with Balsamic (photo blog)

Braised Leeks with Balsamic (photo blog)

There is a lot to love about leeks! They’re a beautiful plant in the garden, are super easy to grow, and will even over-winter should you be inspired to make a fire-side soup on a cold night. Like their onion and garlic relatives, they also have impressive cardiovascular health benefits. The long green leaves of leeks, typically discarded for a primary meal because they are too fibrous, are fabulous thrown in the stock pot with other cast-offs. And finally, their mild, sweet onion flavor are a perfect complement to other milder flavors as they do not overwhelm. Yet sadly, leeks...

Read More

Fresh Carrot & Currant Moroccan Salad (photo blog)

Fresh Carrot & Currant Moroccan Salad (photo blog)

Sometimes it is the simple things that bring the most satisfaction. This straightforward carrot salad is one of them. Crunchy, fresh, sweet and tangy, this salad serves two hungry adults or four if using as a side salad. And oh so nutritious! High in beta carotene and Vitamin A, carrots are also rich in dietary fiber, antioxidants and minerals. Practitioners of traditional medicine use them for treating digestive problems, intestinal parasites, and tonsillitis among other things. Pretty amazing little morsels!   Ingredients ½ lb carrots (approx 2-3 medium to large carrots) 2 T Zante...

Read More

Marinated Mustard Veggies

Ingredients 2 c small broccoli florets 1 c cherry tomatoes 2 c button mushrooms, cut in quarters 1 c zucchini, cut in cubes 1/3 c apple cider vinegar 1 T olive oil 1 T Dulcet Moroccan Mustard Instructions 1. Place the prepared vegetables in a large ziplock bag, set aside. 2. Whisk together the vinegar, olive oil and Dulcet Moroccan Mustard. 3. Pour marinade over vegetables, seal bag and toss gently. The mixture will seem a bit dry, but the vegetables will become more juicy as they marinate. 4. Marinate in the refrigerator for 8 hours or overnight, turning the bag occasionally. 5. Serve cold...

Read More

Creole Mustard Mashed Potatoes

Creole Mustard Mashed Potatoes

Ingredients 2 lbs red new potatoes 1 med sized onion, diced 6 T butter, softened 2 T cream 3 T Dulcet Creole Mustard Sea salt Instructions 1. Wash the potatoes well and cut the potatoes into quarters, leaving the skins on. 2. Place in salted water and cook on stove at a low boil. 3. While the potatoes are cooking, place 2 T of butter in sauté pan over medium heat. 4. Add the onion, and cook until golden brown, approx. 10-15 minutes, stirring occasionally 5. Turn the heat to low and add the mustard and the cream to heat, then remove from heat. 6. When the potatoes are cooked thru, drain well...

Read More

Creole Cornmeal Crusted Fried Green Tomatoes

Creole Cornmeal Crusted Fried Green Tomatoes

  Ingredients 4 medium to large green tomatoes 1/2 c buttermilk 1/2 c flour 1/2 c cornmeal 3 T Dulcet Creole Cooking Spice & Rub 8 T high heat peanut, canola or safflower oil Chopped Fresh Parsley for garnish Lemon wedges and/or Dulcet Creole Remoulade   Instructions 1. Slice the tomatoes into ¼” thick slices. 2. Place the buttermilk in a shallow bowl. 3. In another shallow bowl add the flour, cornmeal and the Creole cooking spice and blend together with a fork. 4. Dip one tomato slice at a time into the buttermilk, shake off excess and dredge into spice/flour/cornmeal mixture...

Read More

Coconut Curry Sweet Potato Casserole (photo blog)

Coconut Curry Sweet Potato Casserole (photo blog)

You say potato, I say…..yam? Actually, as it turns out, it is rare you will find a yam in your local grocery store, and even rarer in that can labeled “yams”. Unlike sweet potatoes, yams have an inedible bark-like skin, are slimy and white inside, and can grow up to 7 feet long and 150 pounds! What you will find though are sweet potatoes galore! Red, yellow, orange, and purple on the outside, and ranging from white to deep orange on the inside. The darker orange potatoes are the ones we are most familiar with of course. They have a higher moisture content than their paler...

Read More

Wild Rice & Cranberry Salad with Curry Vinaigrette

Wild Rice & Cranberry Salad with Curry Vinaigrette

Ingredients 1 c wild rice 1 c brown rice 1 c dried cranberries ¾ c orange juice 1 c pecans halves, toasted salt & pepper Curry Mustard Vinaigrette: ½ c extra virgin olive oil ¼ c unseasoned rice vinegar reserved orange juice 4 T Dulcet Madras Curry Mustard ½ c fresh flat leaf parsley, chopped Instructions 1. Cook the wild rice and brown rice separately according to package directions. 2. Place the cranberries and orange juice in a small saucepan over medium high heat, bring just to a boil and remove from heat. Strain the juice from the cranberries, reserving the juice for the dressing....

Read More

Chopped Brussels Sprout & Bacon Salad

Chopped Brussels Sprout & Bacon Salad

Ingredients 1 lb brussels sprouts 4 slices of bacon 4 hard boiled eggs 1 small apple, diced Dulcet Lemon Mustard & Dill Sauce Sea salt & fresh ground pepper Instructions 1. To prepare the brussels sprouts, peel away blemished outer leaves and discard. 2. Cut each sprout in half and then using a paring knife carefully cut out the core. 3. One at a time, place the cut side of the sprout on a cutting board, and use your chef knife or whatever knife you are most comfortable handling, to slice the sprout into thin strips (it will look like you are making brussels sprout confetti). 4. Wash...

Read More

Winter Squash with Apples & Curry

Winter Squash with Apples & Curry

  Ingredients 2 c peeled and cubed winter squash (butternut, acorn or pumpkin) 1 ½ c sweet onion, diced large 1 Granny Smith Apple, peeled and diced 2 T olive oil 2 T sweet butter, cut into small pieces 1 ½ T Dulcet Madras Curry Rub Instructions 1. In a small roasting pan, toss the squash, onion, apple, olive oil and Dulcet Madras Curry Rub together. 2. Place in a 400 degree oven and roast for 25 minutes, tossing occasionally. 3. Remove from oven, toss in the butter pieces and place back in oven for 5 minutes. Serving Suggestion: This is a great side dish with roasted pork, lamb,...

Read More

Coconut Curry Sweet Potato Casserole

Coconut Curry Sweet Potato Casserole

Ingredients 2 lbs sweet potatoes, peeled and cut into large cubes 1/3 c Dulcet Mild Indian Curry Sauce 3/4 c coconut milk 3 T butter, melted Salt & Pepper to taste Caramelized topping (optional) 1 T butter, melted 2 T brown Sugar Instructions 1. Steam cubed sweet potatoes until cooked, approx. 10 minutes. 2. Use potato ricer, masher or mixer to puree until smooth. 3. Stir in butter, curry sauce and coconut milk and blend well. 4. Season with salt & pepper and serve warm as a side dish to lamb, pork or turkey. Serves 6 Caramelized topping (optional): 1. Place puree in an oiled...

Read More

Roasted Delicata Squash Fries

Roasted Delicata Squash Fries

Ingredients 1 Medium sized Delicata Squash Olive oil Sea Salt Dulcet Peppery Moroccan Ketchup Instructions 1. Wash the squash well using a vegetable brush and warm water. 2. Working with a sharp knife, carefully trim the ends and cut in half lengthwise. 3. Scrape the seeds and membrane from inside of both halves. 4. Slice squash into half rounds, ¼”-1/2” thick. 5. Place on a large baking sheet and toss with enough olive oil to coat both sides. 6. Spread the squash fries out on the baking sheet so that they aren’t touching, using a second baking sheet if necessary. 7. Place in a pre-heated...

Read More

Coconut Curry Cauliflower

Coconut Curry Cauliflower

  Ingredients 1 lb Cauliflower 1 T oil or ghee 1 small onion, diced 2 t finely chopped ginger root 2 cloves garlic, chopped 1/4 t dried crushed red chilies 2/3 c Dulcet Mild Indian Curry Ketchup 1 – 13.6 oz can unsweetened lite coconut milk 1/4 t sea salt 2 T fresh cilantro, chopped Instructions 1. Place 2 c water in a wok over high heat and bring to a boil. 2. Add cauliflower and steam for 4 minutes or until just fork tender. 3. Remove from stove, drain in a colander and set aside. 4. Place the wok over medium heat, add the oil or ghee and the diced onion. 5. Cook the onion until...

Read More

Shaved Zucchini and Parmesan Salad

Shaved Zucchini and Parmesan Salad

Ingredients 1 lb zucchini, the thinner the better for using a peeler for shaving 1 T Dulcet Essential Balsamic Sauce & Dressing 10 cherry tomatoes, cut into halves 2 T pine nuts, toasted Parmesan or Pecorino Romano Cheese, shaved with vegetable peeler or freshly grated 8 fresh basil leaves, julienne sliced flaked sea salt (optional) fresh ground black pepper Instructions 1. Cut off the ends of the zucchini, and then using a vegetable peeler, carefully slice long thin strands from one end of the zucchini to the other end. 2. Place the zucchini in a bowl and toss with the Essential...

Read More

Grilled Peach Salad w/ Balsamic

Grilled Peach Salad w/ Balsamic

Ingredients 1 peach, ripe but firm 2 generous handfuls mache, or your favorite salad greens 2 oz soft crumbed goat cheese 2 T marcona almonds Dulcet Essential Balsamic Sauce & Dressing Fresh ground black pepper Instructions 1. Cut the peach into quarters, and brush the cut sides with 1 t of the Essential Balsamic Dressing. 2. Place on a pre-heated grill and cook for 2 minutes per side. 3. Toss the greens with a small amount of the Essential Balsamic Dressing. 4. Arrange the greens, grilled peach, cheese and almonds on salad plates on top with fresh ground black pepper. Serves 2...

Read More

Sweet & Smokey Baked Beans

Sweet & Smokey Baked Beans

Ingredients 2 thick cut slices bacon, diced 1 cup chopped onion 2 cans (15 ounces each) baked beans 1/2 cup Dulcet Sweet Orange Chile Ketchup 2 tablespoons brown sugar pinch cayenne, to taste  Instructions 1. Heat a small dutch oven and cook the bacon until almost crisp, approx 8 minutes. 2. Add the onion and cook another 5 minutes or until the bacon is crisp. 3. Add the beans, ketchup, brown sugar & cayenne and stir to combine. Heat until bubbly. 4.Transfer to a 400 degree oven and bake, uncovered for approximately 30 minutes, or until slightly thickened. Serves 4 Printer-Friendly PDF...

Read More

Grated Carrots and Currants with Moroccan Mustard Vinaigrette

Grated Carrots and Currants with Moroccan Mustard Vinaigrette

  Ingredients ½ lb carrots (approx 2 lg carrots) 2 T currants 2 T olive oil 1 T unseasoned rice vinegar 2 T Dulcet Moroccan Mustard ¾ t cumin seed-toasted & crushed Freshly ground black pepper and sea salt to taste Instructions 1.  Wash the carrots well with a vegetable brush. 2.  Peel carrots (optional) and grate with a coarse grating blade or you can also use a food processor. 3.  Place the grated carrots and the currants in a bowl and set aside. 4.  To make the vinaigrette, whisk together the oil, vinegar and mustard. 5.  Toss the carrots & currants with the vinaigrette. 6. ...

Read More

Fresh Carrot & Currant Moroccan Salad

Fresh Carrot & Currant Moroccan Salad

  Ingredients ½ lb carrots (approx 2 lg carrots) 2 T currants ¼ c toasted slivered almonds 2 T chopped fresh cilantro A couple of pinches of sea salt for seasoning 3 T Dulcet Tangy & Peppery Moroccan Sauce Instructions 1.  Wash the carrots well with a vegetable brush under running water. 2.  Peel carrots (optional) and grate with the coarse grating blade of your food processor. 3.  Toss the grated carrots with the currants, toasted almonds, cilantro and salt. 4.  Stir in Dulcet Moroccan Sauce & refrigerate for 30 minutes before serving. Serves 2-4   Printer-Friendly PDF To...

Read More