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  • Tasty Chicken Tacos



    2 lbs skinless, boneless chicken thighs, sliced lengthwise
    1/4 cup Onion, chopped
    2 - 3 Garlic cloves, minced
    2 Vine-ripened tomatoes, chopped
    1/2 cup Fresh cilantro, chopped
    Salt and Pepper to taste
    1 tsp Taco Seasoning
    12 Corn tortillas (pre-cooked or fresh) Continue reading

  • Turkish Artichoke Heart Salad


    12 oz or 3 cups Frozen artichoke hearts, quartered
    1 Tbsp Olive oil
    1/2 tsp Thyme leaves
    5 garlic cloves, sliced lengthwise
    1/4 tsp Salt
    1 Fresh lemon seeded and quartered
    1 tsp Istanbul Turkish Salad Seasoning
    1/8 tsp Ground black pepper
    Continue reading

  • Moroccan Sweet Rice


    1 cup Basmati rice
    1 Tbsp Olive oil
    1/2 cup Moroccan Sweet Rice Seasoning
    1 & 3/4 up Water
    1/2 tsp Sea salt

    In a frying pan, heat up the oil on medium-high heat. Add the Moroccan Sweet Rice Seasoning and saute for 30 seconds. Add rice and mix gently. Add water and salt then stir gently. When the water begins to boil, reduce the heat to low. Cover and cook on low heat for approximately 20 minutes.

    Continue reading

  • Vegetarian Tandoori Yam


    4 cups Yams, sliced
    2 cups Sliced onion
    1.5 tsp Tandoori spice
    1.5 tsp Amchur powder
    3/4 tsp Indian black salt
    2 Tbsp Vegetable oil
    Continue reading

  • Achiote Paste


    1/4 cup Fresh orange juice
    7 tsp Annatto powder
    1 tsp Onion powder
    1/2 tsp Granulated garlic
    1/2 tsp Salt

    In a blender or food processor, mix the ground spices and orange juice and salt. Blend until smooth.

    This paste is perfect for making most any Hispanic recipe or for marinating meat dishes.

    Keep covered and refrigerated.

    Continue reading

  • Maca Smoothie


    1 1/2 cups Almond, hemp or coconut milk
    1 to 2 tbsp Maca powder
    1 Serving of protein powder
    2 tbsp Ground flax seed
    Optional 1 Banana
    Optional Honey, agave or stevia to sweeten
    Optional Cinnamon or cacao powder for sprinkling

    Place all the ingredients into a high-speed blender and blend until desired consistency is reached. Pour into your favorite glass, and sprinkle your choice of topping or not.

    Simply enjoy!

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  • Challah Bread


    4 cups White flour
    1 Tbsp Active dry yeast
    1/3 cup Granulated sugar
    1/4 cup Vegetable oil
    2 Eggs
    1 Egg white (remove yolk)
    1 cup Water
    1 1/2 tsp salt Continue reading

  • Okra with Tomato Sauce

    (Serves 6)

    2 Tbsp. olive oil
    1 lb. frozen or fresh okra (can be sliced or whole)
    2 fresh tomatoes, chopped
    1 large onion, finely chopped
    4 garlic cloves
    2 tsp. tomato paste
    1 cup vegetable broth or water
    1 Tbsp. finely chopped fresh parsley
    2 Tbsp. finely chopped fresh cilantro
    1 tsp. paprika
    1/2 tsp. ground black pepper
    1 tsp. Baharat Spice
    1/2 tsp. sea salt
    1/2 tsp. cumin powder
    2 bay leaves

    In a large cooking pot, heat the oil and add the chopped onion.
    Sauté until golden brown, about 10 minutes.
    Stir in the garlic and sauté for 2 minutes.
    Add tomatoes and cook for 3 minutes or until they are soft.
    Add spices, mix well and cook for a couple of minutes to combine the flavors.
    Add tomato paste and cook for 2-3 minutes.
    Add parsley, cilantro, and okra; mix all ingredients well.
    Add vegetable broth or water and mix.
    Reduce the heat, cover and simmer over low heat for about 30 minutes.
    Taste the sauce and re-season if necessary with 1/4 tsp. each of salt, pepper and Baharat.
    If the sauce is thickening too fast, add water to retain the consistency and to prevent burning.
    Continue to cook until okra is soft, about 45 minutes total.
    Serve over rice.

    Continue reading

  • White Bean & Spinach Soup


    1 cup Dry lima beans
    1/2 tsp Sea salt
    1 Whole bay leaf
    5 cups Water
    1 Tbsp Olive oil
    1 Medium onion, finely chopped
    2 Garlic cloves, sliced
    1/2 tsp Ground cumin
    3/4 tsp Smoked paprika
    1/2 tsp Coriander powder
    3/4 tsp Salt
    1 cup Carrots, chopped
    1 cup Zucchini, chopped
    1 cup Roma tomatoes, chopped
    1 Bunch fresh spinach (about 6 cups)
    1/4 tsp freshly ground pepper
    Cayenne chile to taste (optional)

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  • 5-spice Chicken Stir-fry


    8 oz Chicken thighs, cut into small strips
    1 tsp Chinese 5 spice powder
    2 tsp Sesame oil
    2 Tbsp Hoisin sauce
    1 tsp Sherry
    1 tsp Corn starch
    1/8 cup Vegetable oil
    1 cup Snap peas
    1/2 white onion, thinly sliced
    1/4 cup Cashews Continue reading

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