Recipe: Spring Dinner Menu

The Spice Depot brings you a Spring dinner menu.

What’s for Dinner?

Spring Dinner Menu

Frittatas, potatoes, and salads … oh my!

-The Spice Depot

Spring Dinner MenuVegetable Feta Frittata


2 ¼ cups of mixed fresh carrots, broccoli, cauliflower, or frozen mixed vegetables of choice
8 eggs
3 tablespoons olive oil
1 small onion, diced
1 clove garlic, minced
1 teaspoon Spice Depot Salad Seasoning
½ teaspoon Spice Depot Sea Salt
Few grinds Spice Depot Black Peppercorns
¾ cup crumbled or cubed feta cheese
1 tablespoon dried organic oregano or 1 tablespoon fresh chopped


Oil the bottom and sides of a 10-inch cast iron or oven-proof skillet.

Heat oil in skillet and sauté onions and garlic over medium heat until softened. Add vegetables and sauté until they start to caramelize. In small bowl, whisk together eggs and spices, add cheese and pour over vegetable mixture. Pour mixture into a 8-inch oiled cake pan and cook in a pre-heated 350F oven for 15-20 minutes until cooked through.

This dish is excellent hot or cold and is excellent in the picnic basket. Experiment with different vegetable and herb/spice combinations and also the type of cheese. For creative spice blend inspiration visit the Ethnic Cuisine section of this website.

Serves: 8

Cook Time: 20 minutes

Prep Time: 10 minutes

New Fashioned Carrot Salad


6 large carrots, peeled and shredded using large holes on grater
2 tablespoons olive oil or grapeseed oil
1 teaspoon honey
1 teaspoon Dijon or grainy mustard
2 tablespoons lime juice or 1 tablespoon white balsamic reduction
2 tablespoons chopped fresh or 1 tablespoon dried organic parsley
1 teaspoon Spice Depot Salad Seasoning or Spice Depot Seafood Seasoning
Few grinds Spice Depot Black Peppercorns
Spice Depot Sea Salt to taste


In a large acid-proof bowl, whisk together the oil lemon juice or balsamic, mustard and seasonings. Add carrots and toss to coat. Refrigerate until chilled before serving.

This dish is a great picnic item and works well on the buffet table as well. Children love it at home and in their lunch because its not creamy like coleslaw, and older adults love it because it reminds them of their youth.

Serve a spoonful of carrot salad over cold grilled or poached salmon slices, on a bed of baby lettuces. The perfect summer or spa meal. Carrot salad keeps well in the refrigerator for several days.

Serves: 6

Cook Time: 0 minutes

Prep Time: 10 minutes

JoJo Potatoes


4 Potatoes, unpeeled, washed, chopped to 3/4″ cubes
Olive oil
Spice Depot JoJo Potato Seasoning
Parmesan cheese, grated


Preheat oven to 325F.

Put cubed potatoes into a large bowl.

Drizzle with olive oil to coat.

Grind a generous portion of Spice Depot JoJo Potato Seasoning over potatoes.

Toss potato, oil, seasoning mixture in bowl to evenly coat potatoes.

Lay potatoes into single layer onto oiled baking sheet.

(Optional) Sprinkle layer of potatoes with grated parmesan cheese.

Bake in oven for 30 minutes, or until potatoes are golden brown.

Serve as a potato side dish and enjoy.

 Spicy Tomato Dill Mussels


¼ cup diced green pepper
¼ cup diced red pepper
¼ cup red onion
2 tablespoons olive oil
1 teaspoon Spice Depot Spicy Sea Salt
1 teaspoon Spice Depot Hot & Spicy
2 lbs mussels, clams or shrimp – rinsed and beards removed
1 cup white wine
1 cup tomato sauce
2 tablespoons chopped fresh dill


In a medium pan, sauté pepper and onion in olive oil over medium to high heat. Add Spicy Sea Salt, Hot & SPicy and mussels. Add white wine and tomato sauce. Reduce to medium heat and lower gradually. Continue to cook for 5 minutes until all mussels open. Stir in chopped dill and serve immediately.

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