Grilling a Tri-Tip

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• 12 oz Dried Bread (cubes) or use Mrs. Cubbinson’s Traditional Stuffing Bread 
• 2 Tbsp Butter (unsalted) for sautéing the vegetables
• 1 cup Butter (unsalted) melted
• 1 cup Celery (diced)
• 1 cup Onion (diced)
• 1-1/2 cups Chicken Broth  
• 3 Tbsp Rock the Boat Spice Co – “Original Spice Blend”

     If making vegan/vegetarian use olive oil to sauté and vegan butter for the rest of the recipe 

Step One: Preheat oven to 350 degrees. 

Butter or spray a 9” x 13” glass baking dish 

Step Two: In a large sauce pan, melt the 2 Tbsp of butter on medium heat, add the Rock the Boat Spices.  Sauté the onion and celery. Remove from the heat and set aside.

Step Three: Melt the 1 cup of butter in a sauce pan.

Step Four: Place the bread cubes into a large bowl and pour the melted butter into the bowl and coat the bread cubes. Toss to completely coat the bread cubes.

Step Five: Add the sautéed vegetables to the bowl, gently mix them into the mixture.

Step Six: Add the chicken stock to the mixture, gently mix together.

Step Seven: Spoon the mixture into the baking dish, cover with foil and bake for 40 minutes. Remove the foil for the last 15 minutes if a crustier top is desired.

                                                                      Enjoy!!

• 2 Tbsp Rock the Boat Spice Co “Original” Spice Blend
• 1 ½ tsp Turmeric (ground)
• 1 ½ tsp Cinnamon (ground)
• 1 ea Cauliflower (small head, cut into small florets)
• 4 Tbsp Extra Virgin Olive Oil (divided)
• 1 ea Yellow Onion (small dice)
• 1 cup Celery  (diced)
• ¼ cup Carrots (diced)
• 3 ea Garlic Cloves (minced)
• 1 ½ tsp Ginger (grated)
• 1 ea Jalapeno (minced) Use Serrano Chilies if you want more of spice
• 14 oz Tomato Sauce (no salt added)
• 4 cups Vegetable Stock/Broth (low-sodium)
• 4 cups Russet Potatoes (peeled, diced)
• 2 cups Sweet Potatoes (peeled,  diced)
• 2 tsp Lime zest
• 2 Tbsp Lime juice (1-2 limes)
• 14 oz Coconut Milk
• 1 Tbsp Cilantro (optional garnish, minced)
• 1 Tbsp Sour Cream or Yogurt (optional garnish)

Step One: Prepare all your ingredients, cutup everything and measure everything out (Mise En Place). Preheat oven to 450 degrees F.

Step Two: Spice Mixture - Combine “Original” Spice Blend, Cinnamon, and Turmeric into a small bowl.

Step Three: Place all the cutup cauliflower into a bowl; sprinkle 2 Tbsp of Olive Oil over the cauliflower, mix to coat the cauliflower; and then sprinkle 3 Tbsp of the Spice Mixture over the cauliflower and mx until all the cauliflower is lightly coated. Place the cauliflower onto a rimmed baking sheet, a single layer and roast until the edges are golden. Approximately: 15 – 20 minutes (Set Aside)

Step Four: In a large pot or Dutch oven heat the remaining 2 Tbsp of Olive Oil over medium-high heat. Cook the onion, celery and carrots; stirring often. Cook for 3 – 4 minutes. Add garlic, ginger, chilies and the remaining Spice Mixture and cook for 2 minutes more.

Step Five: Stir in the tomato sauce, making sure to scrape up any brown bits at the bottom of the pot/Dutch oven. Add vegetable broth, potatoes, sweet potatoes, lime zest and lime juice. Bring to a boil. Reduce heat to a simmer, partially cover and stirring occasionally. Cook for 35 – 40 minutes.

Step Six: Stir in coconut milk and the roasted cauliflower. Continue to simmer for 10 -15 minutes.

Serve in a bowl and garnish with cilantro and sour cream/yogurt (optional)

                                                                      Enjoy!!