How to use your Mild & Balanced Starter Packs
🍑 Sweet & Savory Grilled Peach Crostini Featuring THE ONE
Ingredients
- 1 French baguette, sliced into ½-inch rounds
- 2–3 ripe peaches, halved and pitted
- 4 oz goat cheese (or whipped ricotta for a milder option)
- 1 tbsp THE ONE
- 2 tbsp olive oil
- 1 tbsp honey (optional but recommended)
- Fresh basil or mint, thinly sliced
- Pinch of flaky sea salt (optional)
Instructions
- Prep the bread Brush baguette slices lightly with olive oil. Toast in oven at 375°F for ~8–10 minutes or until golden.
- Season & grill the peaches Brush peach halves with olive oil. Sprinkle evenly with 1 tbsp THE ONE seasoning. Grill (or use a grill pan) for 3–4 minutes per side until caramelized. Let cool slightly, then slice.
- Assemble Spread a layer of goat cheese on each crostini. Top with grilled peach slices. Drizzle lightly with honey.
- Finish Sprinkle fresh herbs on top. Add a tiny pinch of flaky salt if desired.
🍋 Lemon Herb Chickpea Cucumber Cups Featuring The Spice Is Right
Ingredients:
- 1 can (15 oz) chickpeas, drained & rinsed
- 1 tbsp The Spice Is Right
- 1 tbsp olive oil
- 1 tbsp fresh lemon juice
- 1 tsp lemon zest
- 1–2 tbsp plain Greek yogurt (optional, for creaminess)
- 1 tbsp fresh parsley or cilantro, finely chopped
- Pepper to taste
- 2 large cucumbers, sliced into thick rounds
- Optional garnish: feta crumbles or microgreens
Instructions:
- Mash the chickpeas In a bowl, lightly mash chickpeas with a fork—leave some texture (not fully smooth).
- Build the flavor Add olive oil, lemon juice, lemon zest, and The Spice Is Right. Mix well.
- Add freshness Stir in herbs and yogurt (if using). Taste and adjust salt/pepper if needed.
- Prep cucumber bases Slice cucumbers into thick rounds (about 1 inch). Scoop out a small center to create a “cup.”
- Assemble Spoon the chickpea mixture into each cucumber cup.
- Finish Top with feta or microgreens if you want a little extra flair.
🌶️ Smoky Corn & Avocado Stuffed Mini Peppers Featuring Let’s Smoke
Ingredients:
- 12–16 mini sweet peppers
- 2 ears fresh corn (or ~1½ cups kernels)
- 1 ripe avocado, diced
- 1 cup cherry tomatoes, halved
- ¼ cup red onion, finely diced
- 1 tbsp Let’s Smoke
- 2 tbsp olive oil
- Juice of 1 lime
- ¼ cup fresh cilantro, chopped
- Salt & pepper to taste
- Optional: crumbled cotija or feta cheese
Instructions
- Prep the peppers Slice mini peppers in half lengthwise Remove seeds and stems Set aside (no cooking needed for a fresh crunch)
- Grill the corn Grill until lightly charred Cool and cut kernels off the cob
- Make the filling In a bowl, combine corn, avocado, tomatoes, and red onion Add olive oil, lime juice, and Let's Smoke seasoning Toss gently to keep texture intact
- Assemble Spoon mixture into each pepper half Top with cilantro and optional cheese
How to use your BOLD & DARING Starter PACK
🌿 Citrus Watermelon & Feta Skewers Featuring Savor The Flavor
Ingredients:
- 3 cups seedless watermelon, cut into 1-inch cubes
- 1 cup feta cheese, cubed (or use small crumbles pressed together)
- 1/2 cup fresh mint leaves
- 2 tbsp olive oil
- 1 tbsp Savor The Flavor
- Zest of 1 lime
- 1 tbsp fresh lime juice
- 1 tsp honey (optional, for balance)
- Wooden skewers or toothpicks
Instructions:
- Make the pepper drizzle In a small bowl, whisk together: olive oil, lime juice + zest, honey (if using) 1 tbsp Savor The Flavor
- Assemble skewers On each skewer, layer: watermelon cube, mint leaf, feta cube
- Finish Arrange skewers on a platter, Drizzle generously with the citrus black pepper mixture Optional: add a light extra sprinkle of seasoning for visual texture
🌶️Grilled Shrimp Lettuce Cups Featuring Bayou Blaze
Ingredients
- 1 lb large shrimp (peeled & deveined)
- 1 Tbsp Bayou Blaze
- 1 tbsp olive oil
- Juice of 1 lime
- 2 cloves garlic, minced
- 1 head butter lettuce (leaves separated)
- ½ cup diced mango or pineapple
- ¼ cup red bell pepper, finely diced
- 2 tbsp red onion, finely diced
- Fresh cilantro
Instructions
- Season the shrimp Toss shrimp with olive oil, lime juice, garlic, and Bayou Blaze. Let marinate 10–15 minutes.
- Grill the shrimp Grill over medium-high heat for 2–3 minutes per side until slightly charred and cooked through. Chop into bite-sized pieces.
- Make the fresh topping In a bowl, combine mango (or pineapple), red bell pepper, red onion, and cilantro.
- Assemble the cups Place shrimp into lettuce leaves, then top with the fresh salsa mixture.
- Finish Optional squeeze of lime or light drizzle of honey for balance.
🥑 White Bean & Avocado Smash Featuring Southern Sizzle
- Ingredients
- 1 can (15 oz) cannellini beans, drained & rinsed
- 1 ripe avocado
- 1 tbsp Southern Sizzle
- 2 tbsp olive oil
- 1 tbsp fresh lemon juice
- 1 small garlic clove, minced
- ¼ cup finely diced cucumber
- ¼ cup diced cherry tomatoes
- 2 tbsp chopped fresh herbs (parsley, cilantro, or basil)
- Salt to taste (optional—your blend may be enough)
Instructions
- Make the base
In a bowl, mash together: white beans, avocado, olive oil, lemon juice, garlic - Southern Sizzle seasoning Mash until creamy but still slightly chunky.
- Fold in freshness Stir in: cucumber, tomatoes, fresh herbs
- Taste & adjust Add a pinch of salt or extra lemon if needed.
- Serve Drizzle with olive oil and a light sprinkle of Southern Sizzle on top. Serve chilled or at room temp.
For serving:
- Crackers, pita chips, or toasted baguette
- OR sliced cucumbers/peppers for a fresh option