... fierce food at home

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Classic Italian blend of garlic, basil, oregano, fennel, onion, thyme, cayenne, rosemary, marjoram, and parsley. Perfect for slow cooking where fresh herbs would turn dark or get bitter. SALT FREE.

Add to homemade red or white sauces for baked pasta dishes.

When making homemade pizza, brush dough with olive oil and sprinkle with MANGIA® before adding toppings.

Toss potato cubes or wedges with olive oil, salt, and Mangia®. Bake at 425 F for 20-45 minutes or until browned and tender.

Toss with oiled and salted breadcrumbs or croutons before toasting.


Crockpot Sausage and Peppers
~Serves 6~

1 TBSP Olive Oil
2 red peppers, diced
2 green peppers, diced
2 medium onions, diced
4 garlic cloves, minced
6 links fresh Italian sausage, 3 hot & 3 sweet
2 TBSP Spicegrrrl® Mangia
2 tsp salt
1 26oz box tomatoes, diced or rustic cut

1. Drizzle olive oil into bottom of 4 qt crockpot.
2. Drop in chopped peppers, onions, and garlic.
3. Remove casings from sausage and cut into 1 ½ inch slices. Add to pot.
4. Sprinkle contents of crockpot with Mangia® and salt.
5. Pour tomatoes on top. No need to stir.
6. Cover and turn on low. Let cook for 6-8 hours. Stir and check veggies for tenderness.
7. Serve with crusty bread or rolls.

~serves a crowd~

4 Tbsp Olive Oil, divided
2 small onions, chopped
2 ribs of celery, chopped
2 carrots, chopped
2 large garlic cloves, sliced thin
1 tsp salt, to taste
1 1/2 cups tomatoes, chopped
1 medium zucchini, chopped
1 medium potato, chopped
1 bunch greens, chopped (kale, chard, savoy, cabbage all work well - if using spinach add at the very end)
1 parmesan cheese rind (optional)
6 cups chicken or beef stock
1 cup red wine (optional)
2 cups red or white beans, cooked
To serve: good olive oil, fresh grated parmesan, crusty bread

Heat 3 Tbsp olive oil in a large soup pot and add onion, celery, and carrot. Cook over med- low, stirring occasionally, until veggies are soft but not browned. Using your spoon, open up a spot in the center and add another tablespoon of oil if dry. Stir in garlic and MANGIA and cook until fragrant, about 1 minute. Sprinkle with a teaspoon of salt. Mix into remaining vegetables.
Add tomatoes, zucchini, potatoes, and greens and stir to combine. Drop in parmesan rind if using. Pour in stock and wine and stir well. Adjust heat to medium and bring soup to a slow bubble. Cover partially and simmer an hour or so.
Stir in beans and let simmer another 15-20 minutes.
Serve piping hot with a drizzle of olive oil, sprinkle of parm, and good crusty bread.