POW

 

In-your-face blend of garlic*, sea salt, bell pepper*, cayenne*, black pepper*, basil*, oregano*, parsley*. *organic 

Rub generously onto chicken before grilling, slice and serve “gyro” style on pita with a cool yogurt-cucumber sauce or squeeze on a little fresh lemon and serve with a mango-corn salsa or Caesar salad.

 

Sprinkle liberally on burgers or steaks before grilling.

 

Grilled zucchini never tasted so good. Slice and brush with olive oil, sprinkle with POW® and grill. Everyone will eat their vegetables. You can substitute the zucchini for whatever vegetable you have that is grillable (try cauliflower!).

 

Slice and brush Italian bread slices or cubes (or bruschetta or crostini) with olive oil and sprinkle with POW®. Toast in the oven 5-7 minutes for a tasty alternative to garlic bread.

 

Make homemade white pizza by brushing your favorite dough with a little olive oil, sprinkle with POW® and top with your favorite pizza toppings.

 

Make oven baked tortilla or pita chips special with a sprinkling of POW®.

Grilled Ratatouille Salad

~serves 4~

1 medium eggplant (or 4 small eggplants like Turkish or Japanese if you can find them) sliced about 3/8” thick
2 medium or 4 small zucchini, sliced about 3/8” thick
1 large sweet onion, slice about 3/8” thick
1 large red bell pepper, sliced into 3/8” strips
Olive oil for brushing
4 tsp POW!
1 large tomato, sliced 3/8” thick (optional) 
1/3 cup feta or goat cheese, crumbled
2 TBSP balsamic vinegar
Fresh basil, chiffonade (sliced thin) for garnish

 

1. Heat the grill to medium high.
2. Lay out all sliced vegetables and brush with olive oil. Sprinkle with POW®, turn over and repeat.
3. Place the eggplant and zucchini on the grill first. After a few minutes, add onions and peppers. Flip after 5-6 minutes total. Take off onions and peppers first and add tomatoes just to get grill marks, a minute or two on each side. Remove all and arrange on serving plate.
4. Drizzle with balsamic, sprinkle with cheese and garnish with basil.

 

WHITE BEAN DIP

INGREDIENTS:
3/4 cup dry cannellini, rinsed and soaked overnight
Pinch of baking soda
2 tsp POW®
Juice and zest of 1 lemon
2 Tbsp good extra virgin olive oil, plus more for garnish
Fresh herbs or chives for garnish, if desired

Place beans in a large saucepan and add water until covered by at least 2 inches. Add a pinch of baking soda, bring to a boil, and then reduce heat, cover, and simmer 60-75 minutes, until very soft. Let cool.
When cooked, drain, reserving some of the cooking liquid, and place in a food processor or blender with reserved cooking liquid, POW, MANGIA, lemon juice and zest. Pulse until creamy.
Stir and scrape down sides of blender, then with blender running, drizzle in oil until combined.
Spoon out onto serving platter and drizzle with more oil. Garnish with fresh herbs or chives. Serve with good bread, crackers, and fresh vegetables.