POW-R

Everyone’s favorite, POW, rebooted. In-your-face blend of garlic, sweet red bell pepper, cayenne, black pepper, basil, oregano, parsley, and a pinch of lemon for brightness. NOW SALT FREE!

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 over Caesar salad.
Sprinkle on burgers or steaks before grilling.

Slice your favorite veggies, brush or spray with olive oil, and sprinkle with a mix of POW-R® and grated parmesan. Grill or bake for veggies that everyone will want to eat.

Home-made pizza, croutons, pita slices, and your favorite bread for garlic toast will all taste great with POW-R®.

Use on or in pasta, eggs, soups, and stews for a serious flavor boost without all the salt.
 

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-R
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 POWSF®, 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.

Chicken Mixed Grill
~serves 2 ~

1 boneless skinless chicken breast
2 tsp POW-R
2 small zucchini sliced lengthwise 1/2" thick
2 tsp olive oil
1 tsp POW-R
To serve:
Prepared hummus (make your own with TOSS!), fresh tomato slices, tzatziki (thick yogurt/labneh stirred with olive oil & shredded cucumber, OPA!), Celtic Sea Salt

1. Heat the grill to medium high. Alternately, heat skillet (preferably cast iron) with a drizzle of olive oil over medium high on the stovetop.
2. Sprinkle chicken with 2 tsp POW-R. Brush or drizzle zucchini with oil and sprinkle both sides with POW-R. Grill or saute until golden and juices run clear - about 6-8 minutes per side, depending on thickness.
3. Remove chicken and zucchini from heat and let rest 5 minutes. Slice chicken thinly on the bias and serve with zucchini over hummus, topped with tomatoes slices and a drizzle of tzatziki. Light sprinkle Celtic style sea salt over the whole plate and celebrate the taste of summer on a plate.