Recipes — Appetizers & Soups & Sides

Ingredients: 5 pound zucchini, about 4-5 small, diced into 1/2 inch pieces 2 tablespoons toasted sesame oil, or regular sesame oil 1 teaspoon kosher salt 1 tablespoon Asian garlic chili paste 2 tablespoons fresh ginger, peeled, grated 1 teaspoon St. Lucifer Habanero Table Spice 1 tablespoon sesame seeds Directions: Heat sesame oil in a large skillet over high heat. When it shimmers, add the zucchini, salt, chili paste, St. Lucifer Habanero Table Spice and ginger. Stir fry until crisp-tender, about 2 minutes. Transfer to a bowl and stir in sesame seeds. Let cool to room temperature.

Ingredients: 6 jalapenos 2 bag (10-12 oz.) fresh spinach, thoroughly washed, leave damp 2 tablespoons unsalted butter 2 tablespoons white onion, finely minced 2 tablespoons flour 1 teaspoon of St. Lucifer Jalapeno Table Spice 1 cup milk, at room temperature Salt and freshly ground pepper Directions: Over an open flame on the stovetop, use tongs to roast the jalapenos, turning so that the skin becomes evenly charred. You can also broil them, turning once. When the chilis are blackened, place in a bowl and cover tightly with plastic wrap. Allow to steam for about 10 minutes to loosen the skin....

Ingredients: 1 1/2 lbs. brussels sprouts, cut in half 1/4 cup St. Lucifer Divine Virgin - Habanero Infused EVOO  2 tablespoons St. Lucifer Divine Nectar - Habanero Infused Balsamic Vinegar  2 tablespoons of Sriracha Hot Sauce, or 1 teaspoon of St. Lucifer Habanero Table Spice Kosher salt and freshly ground black pepper Directions: Preheat the oven to 400°F. In a large bowl, whisk together St. Lucifer Divine Virgin - Habanero Infused EVOO, St. Lucifer Divine Nectar - Habanero Infused Balsamic Vinegar and Sriracha (or/and St. Lucifer Habanero Table Spice). Add the brussels sprouts and toss until they are fully coated. Season with salt and...

Ingredients: 1 medium head cauliflower 1/4 cup olive oil, more if needed to coat florets 1/3 cup grated Parmesan or Romano cheese, more to finish 2 cloves garlic, minced in garlic press 1-2 teaspoons St. Lucifer Habanero Table Spice Kosher salt and blacker pepper to taste 2 tablespoons parsley, chopped Directions: Heat oven to 425°F. Remove leaves, core and stems from the cauliflower. Break cauliflower into florets. About 1-1 ½” in size. Don’t break them too small or they will dry out before caramelized. Rinse florets in a colander under cool water. Pat dry with paper towel. Set aside. In...