Spice up your summer with these spice blends from our Bulk Herb & Spice Department: Curry Powder and Zahtar Spice Blend! Learn how to use these flavorful blends with these unique recipes below.

Curry Roasted Cauliflower

This mouth-watering recipe is vibrant and slightly spicy. It can be enjoyed as a side dish or added to soups, curries, and rice bowls.

Ingredients:

• Medium-large head of cauliflower
• 2-3 Tbsp melted ghee or olive oil
• 2 Tbsp lemon juice
• 1/2 tsp fine sea salt
• 1/4 tsp cinnamon powder
• 1/4 tsp cumin powder
• black pepper to taste

Directions:

1. Wash and pat dry cauliflower
2. Remove stem and break apart or cut into bite sized pieces. Set aside.
3. Preheat oven to 425 degrees
4. In large mixing bowl, combine ghee or olive oil with lemon juice.
5. Add spices and mix well to form a liquid paste.
6. Add cauliflower to mix and gently mix with spoon to coat evenly
7. Line baking sheet with parchment paper
8. Add cauliflower to sheet, leaving one inch between each piece.
9. Pop in oven and roast for 20-25 minutes or until you start seeing charred bits.
10. Remove from oven, let cool, and enjoy!

Recipe Credit: Mountain Rose Herbs

Smashed Cucumber Salad with Zahtar and Feta

4 servings
Magic happens when toasted garlic oil meets fragrant za’atar. But if you don’t have zahtar on hand, dried mint is equally delicious infused into hot oil.

Ingredients:

• 5 mini seedless or Persian cucumbers or 1 small English hothouse cucumber (about 12 oz.)
• Kosher salt
• 2 garlic cloves, lightly smashed
• 4 Tbsp. extra-virgin olive oil
• 2 Tbsp. za’atar or 1 Tbsp. dried mint and 1 Tbsp. sesame seeds
• ½ tsp. crushed red pepper flakes
• 2 Tbsp. fresh lime juice
• Crumbled feta (for serving)

Directions: 

1. Gently smash cucumbers with a rolling pin or the back of a heavy knife just to break open. Tear into irregular 2" pieces and place in a medium bowl; season lightly with salt. Let sit at least 5 minutes and up to 1 hour.
2. Meanwhile, cook garlic and oil in a small saucepan or skillet over medium-low heat, turning garlic once, until golden brown and very fragrant, 5–7 minutes. Add za’atar and red pepper flakes and remove from heat. Let cool until just warm and stir in lime juice; season dressing with salt. Transfer to a medium bowl.
3. Drain cucumbers, discarding any liquid they have released. Add to bowl with dressing and toss several times to coat. Top with feta.

Recipe Credit: Bon Appetit