Mix Well:

5 T soft butter

2 T Original Oasis Mix -Dukkah

6 finely chopped cloves garlic

½ cup of finely chopped parsley

Butter each side of the sliced bread with this spread mixture

Wrap the load or baguette in foil

Bake in the oven for + 20 minutes at 350°F

Serve Warm

Turn the oven onto 400°F. Put all the vegetables into a large oven dish with the whole cloves of garlic and rosemary. Sprinkle the Oasis Mix-dukkah on everything. Cover the tray with a lid or aluminum foil.  Place in the oven. Wait until all vegetables are tender and a little brown (usually over an hour)

Ingredients:

2 pounds carrots, peeled and cut into 2-inch lengths
6 tablespoons extra virgin olive oil, plus more for dipping
2 tablespoons white wine vinegar
¼ C Spicy Oasis Mix- Dukkah ( or Savory)
1/2 teaspoon ground ginger ( Optional)
Torn pieces of French baguette
Salt and pepper to taste

To make the carrot puree:

1. In a large saucepan over high heat, cover the carrots with water and bring to a boil. Reduce the heat to medium and simmer until tender, about 20 minutes. Drain the carrots and return them to the saucepan. Cook for 30 seconds over medium heat to thoroughly dry them. Remove the carrots from the heat and coarsely mash them with a fork or whisk. You should have a coarsely ground carrot puree that sticks together but still has rough pieces throughout.
2. Stir in the olive oil, vinegar, Oasis Mix and ginger. Season the mixture with salt and pepper.

Ingredients

1 can of Chick Peas – washed and drained

4 x 4 Oz skinless snappers or salmon fillet

1/4C Spicy Oasis Mix-Dukkah

Oil Spray

1 small red onion thinly slice

A handful of currants or raisins

A handful of flat leaf parsley finely chopped

A squeeze of 1 lemon

Method

In a plate mix the Spicy Oasis Mix-Dukkah and half of the chopped parsley

Spray the Salmon with oil

Rub the fish with the mixture until the fish is well coated

Spray the bottom of the fry pan with oil spray and heat over medium heat

Cook the Fish for 3- 4 minutes on each side or until the fish is just cooked and the Dukkah

Crust is slightly toasted

Let it rest by covering with foil for 10 minutes

Combine the Chickpeas in a bowl with the onion, currants or raisins,

parsley, lemon juice and a drizzle of olive oil.

1 1/2 cups (195 grams) all purpose flour

1 teaspoon baking soda

1 teaspoon ground cinnamon

1/4 teaspoon ground ginger

1/4 teaspoon ground cloves

1/4 teaspoon freshly ground nutmeg

1/2 teaspoon salt

1/2 cup (113 grams) unsalted butter, room temperature

1 cup (200 grams) granulated white sugar

2 large eggs

1 teaspoon pure vanilla extract

3/4 cup (180 ml) solid packed, canned pumpkin puree

Streusel topping:

1 T softened Butter

1/3 C Holiday Oasis Mix

1/4 C Sugar

-Mix until Crumbly

Preheat oven to 350 degrees F (177 degrees C). Place rack in the middle of the oven. Line 12 muffin cups with paper liners or spray each cup with a non stick vegetable spray.

In a large bowl, sift together the flour, baking soda, ground spices, and salt. 

In the bowl of your electric mixer, or with a hand mixer, cream the butter and sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition. Beat in the vanilla extract. Scrape down the sides of the bowl. With the mixer on low speed, alternately add the flour mixture and pumpkin puree, in three additions, beginning and ending with the flour mixture.

Fill the muffin cups evenly with the batter using two spoons or an ice cream scoop. Top with 1 T Streusel per Muffin. Place in the oven and bake for about 18 – 20 minutes, or until firm to the touch and a toothpick inserted in the center of one of the muffins comes out clean. Place on a wire rack to cool.

Makes 8 large muffins.

Note: The batter can be baked in a 9-inch (23 cm) loaf pan. Butter or spray the loaf pan with a non stick vegetable spray. Bake the loaf in a 350 degree F (177 degree C) oven for about 50-60 minutes or until a toothpick inserted in the center of the loaf comes out clean.

• 1 tablespoon pomegranate molasses*
• 1 tablespoon honey
• 16 small lamb rib chops, well trimmed
• 1 tablespoon vegetable oil
• 3/4 cup Oasis Mix

Preparation:

Whisk pomegranate molasses and honey in small bowl; set aside.

Season lamb chops with salt and pepper. Heat oil in heavy large skillet over medium-high heat. Add half of lamb chops to pan. Cook to desired doneness, about 2 minutes per side for medium-rare. Transfer lamb chops to plate; tent with foil to keep warm. Repeat with remaining chops. Holding each chop by bone end, dip both sides of meat in Oasis Mix to coat and transfer to platter. Drizzle honey mixture over chops and serve.

* A thick pomegranate syrup; available at some supermarkets and at Middle Eastern markets and from adrianascaravan.com. (if you can’t find pomegranate molasses- you can substitute balsamic vinegar)

2 pieces pork tenderloin, approximately 1 1/2 pounds

1/2 cup Oasis Mix

1 TBSP cooking oil (I prefer grapeseed)

Preheat your oven to 400 degrees F.

Spread about 1/2 cup of the Oasis Mix on a large serving plate. Roll the pork tenderloins in the mixture, pressing down to insure adhesion to the meat.

In an oven proof saute pan, heat the tablespoon of oil over high heat. When the pan is hot, sear the pork on all sides, approximately 6 minutes total searing time.

When seared on all sides, transfer the pan to the heated oven and roast for 12 – 15 minutes, until cooked through.

Remove from oven, let rest for 5 minutes, slice and serve.