Here at the Real Food Whole Health kitchen, we are lucky enough to try all kinds of real food culinary delights so we can then share them with you. Recently we discovered the fantastic family-run Teeny Tiny Spice Co. of Vermont. We were thrilled to have the opportunity to sample their line of twelve incredible, organic spices.
Now, by now, you’ve probably guessed that I love to cook. I mean- I love, love, LOVE to cook! I’ve been cooking since I was quite little and cooking and entertaining was just something we did in our family. There are many reasons that I enjoy cooking- I like to eat tasty food, it’s important for me to provide nourishment for my family, I enjoy connecting with my hearthy-domestic side and most of all, I love the creative aspect of it all. Nothing allows for more creativity in the kitchen than spices. You can take a basic item, like chicken, and through the application of different spices, transform basic chicken into something truly delicious. You can even experience the flavors of different cultures from around the world, right from your own kitchen.
To accomplish these worldly flavors, however, you would typically need a wide array of different spices so that you could blend them together to achieve the right combination of flavors. This isn’t always practical and isn’t something you can whip up quickly on a busy weeknight. All those different spices can get pretty expensive and spices do lose their flavor over time, so long term storage of all of them isn’t a simple matter. Enter Teeny Tiny Spice Co. of Vermont!
Using organic, high-quality ingredients like Himalayan Pink Salt and Vermont Maple Sugar (when needed, in lieu of refined cane sugar) this small, family-run Vermont based business features twelve perfect blends- from curry to herb mixes- that are blended, ground and packaged in small batches- so that they are fresh, aromatic and most importantly, ready-to-go for any meal, any night.
Feel like a curry? There are two to choose from- Penang Curry and British Curry- and you need to do little more than open the spice tin. That’s pretty much the case with all the Teeny Tiny spices- Citrus Pepper, Chocolate Chili, Ethiopian Berbere, Garam Masala (my personal favorite), Montreal Seasoning, Perfection Spice Rub, Persian Adwiya, Ras El Hanout, Shepherd Herb Mix and Vindaloo. Priced reasonably and available online, we highly recommend you check out Teeny Tiny Spice Co. at www.teenytinyspice.com.
Here is a recipe we created using Teeny Tiny’s Shepherd Herb Mix. Perfect for Spring and beyond simple, it’s a fantastic option for any night.
Herbed Spring Lamb Roast
By Amy Love, Real Food Whole Health
Succulent and juicy, with refreshing aromatic herbal earthiness, a pastured lamb roast sings “Spring!” when coated with a generous dusting of Teeny Tiny Spice Co.’s Shepherd Herb Mix; a fragrant herb blend of organic lemon peel, lavender, spearmint, basil, sage, rosemary, fennel, black peppercorns, parsley, thyme, marjoram, oregano, Himalayan pink salt and organic onion and garlic.
Roasted slowly all day in the slow cooker, this outstanding lamb is a quick, simple and nourishing meal with practically no prep and little cleanup. Just throw the roast in, coat generously with this amazing spice blend and after 6-8 hours on low, the smell of a ready and waiting dinner will greet you when you walk through the door at the end of the workday. Throw a fresh spring salad together, reduce the juices for a quick pan sauce and you’ll have a dish that’s even elegant enough to serve to company.
(adjust to how many you are serving- very flexible recipe. This makes about 4 servings)
Pastured Lamb Roast (3-4 lbs)
3 TBL Shepherd Herb Mix (by Teeny Tiny Spice Co.)
1 large organic onion (any color), roughly chopped
1 cup homemade stock (or wine)
Simply season the lamb with a generous amount of the Shepherd Herb Mix seasoning. Place in slow cooker. Add onions, if using, and stock. Put the lid on the slow cooker and set to low for approximately 6-8 hours. Time may vary by cooker and depending upon size roast. Optionally, set on high for 2 hours and low for 2-3 hours.
Pan Sauce and Serving:
Remove lamb roast from slow cooker and place on serving platter.
Carefully pour juices/drippings from the slow cooker into a medium size saucepan and set saucepan over medium heat on stovetop. Allow mixture to boil, stirring often, until it is reduced by approximately half (about 5 minutes).
Add fresh herbs if desired. Delay adding salt until the end as the saltiness of the sauce will concentrate as it reduces. Taste and adjust seasonings accordingly. Pour over lamb on platter. Serve alongside a large, simply dressed salad and/or roasted asparagus with butter and lemon.
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