SPICE RACK PLANS PDF RECIPES

Steps:

• • Adjust rack to top position and preheat oven to 425 degrees. Bring a large pot of salted water to a boil. • In a small bowl, combine panko, mozzarella, and a large drizzle of olive oil; season with salt and pepper.
• • In a large bowl, combine pork*, half the panko mixture, half the Tuscan Heat Spice (you’ll use the rest later), and 1 TBSP water (2 TBSP for 4 servings); season generously with salt (we used ½ tsp; 1 tsp for 4) and pepper. • Form pork mixture into two 1-inch-tall loaves (four loaves for 4); flatten tops. Place on a lightly oiled baking sheet. Swap in beef for pork.
• • Evenly spread tops of meatloaves with 1 TBSP marinara sauce each (you’ll use the rest later). Mound with remaining panko mixture, pressing gently to adhere. • Bake meatloaves on top rack until pork is cooked through and crust is browned and crispy, 22-28 minutes.
• • Once water is boiling, add spaghetti to pot. Cook, stirring occasionally, until al dente, 9-11 minutes. • Reserve ¼ cup pasta cooking water (1⁄3 cup for 4 servings), then drain.
• • Heat pot used for pasta over medium- high heat. Add remaining marinara sauce, remaining Tuscan Heat Spice, 1 tsp sugar (2 tsp for 4 servings), and reserved pasta cooking water. Bring to a boil, then reduce to a simmer. Cook until slightly thickened, 3-5 minutes.
• • Stir drained spaghetti, half the Parmesan, and 1 TBSP butter (2 TBSP for 4 servings) into pot with sauce. Season generously with salt and pepper. • Divide pasta between plates and top with meatloaves. (TIP: If you prefer, serve meatloaves on the side instead.) Sprinkle with remaining Parmesan and serve.

Steps:

• • Adjust rack to top position (top and middle positions for 4 servings) and preheat oven to 450 degrees. Wash and dry produce. • Dice tomato. Roughly chop cilantro. Halve and peel onion; thinly slice one half. Finely chop remaining onion until you have 2 TBSP. Quarter lime. Halve, core, and thinly slice bell pepper into strips.
• • In a medium bowl, combine tomato, cilantro, chopped onion, juice from half the lime, and a pinch of salt and pepper. • In a small bowl, combine sour cream with as much hot sauce as you like. Stir in water 1 tsp at a time until mixture reaches a drizzling consistency. Season with salt.
• • Heat a drizzle of olive oil in a large pan over medium-high heat. Add beef*, Southwest Spice, chili powder, and a few big pinches of salt. Cook, breaking up meat into pieces, until browned, 4-5 minutes (it’ll finish cooking in the next step).
• • Once beef is browned, add bell pepper, sliced onion, and a pinch of salt to pan. Cook, stirring, until veggies are tender and beef is cooked through, 5-7 minutes. • Add stock concentrate and ¼ cup water (½ cup water for 4 servings). Simmer until thickened, 1-2 minutes. Season with salt; remove pan from heat and set aside.
• • Drizzle tortillas with 1 TBSP olive oil (2 TBSP for 4 servings); brush or rub to coat all over. Arrange on a baking sheet in a single layer (divide between 2 sheets for 4). Gently prick each tortilla in a few places with a fork. • Bake on top rack, flipping halfway through, until lightly golden, 4-5 minutes per side. (For 4, bake on top and middle racks; flip tortillas and swap rack positions halfway through baking.) TIP: Watch carefully—tortillas brown fast!
• • Divide tortillas between plates; evenly sprinkle with Mexican cheese. Top with beef mixture, salsa, and crema. Serve with remaining lime wedges on the side.