Time to meet your new favorite dipper of choice! Usually avos are the dip, but in this tasty plot twist they become the dipper. Did you have that on your bingo card?
Easy to make in an oven or air fryer.
Ingredients
3 avocados, refrigerated for about an hour before cutting to preserve consistency
1 cup chickpea flour, divided
½ cup water
¼ tsp garlic powder
¼ tsp white miso
¼ tsp salt
¼ tsp smoked paprika
Pinch of cayenne
Pinch of ground cumin
1 cup breadcrumbs
Oil to coat air fryer basket (if using air fryer)
1 cup mayonnaise – regular or vegan
Hot sauce to taste – we like kimchi sriracha
Directions
Preheat oven/air fryer to 425°. If using an oven, line a rimmed sheet pan with parchment paper. In a small bowl, mix mayo and hot sauce to taste and set aside in fridge.
Slice avocadoes in half. Remove pits and slice each half into quarters. Remove skin and slice each piece in half again. (This way each avocado will yield about 16 pieces.)
In a small bowl, add miso to water and dissolve as completely as possible. Combine ¼ cup chickpea flour with water – it should be like pancake batter, not too thin.
In another bowl, add garlic powder, salt, smoked paprika, cayenne and cumin to remaining chickpea flour. Whisk to combine.
Put breadcrumbs in a third bowl. If using an air fryer, spray tray/basket with oil.
Put one avocado slice in chickpea flour, then lightly onto a fork and into the batter. Make sure the slice is completely covered – the curvy part may take a little more effort. Lift the slice out of the batter and turn it side to side so excess drips off.
Lower slice into breadcrumbs so it’s covered. Press gently so breadcrumbs stick to the slice and place it on the sheet pan or into air fryer tray/basket. Repeat with remaining slices and place next to each other with about an inch of space in between.
If using an oven, bake avocado fries 15 minutes and then flip over to bake another 15 minutes or until golden brown. If using an air fryer, fry for about 12-14 minutes and then check for golden brown doneness. Fries should feel crispy when done, not soggy.
The name translates into “five spices (tempering),” so it could also be called Indian 5-Spice. Be careful when you add it to hot oil as mustard seeds tend to splutter.
Great in a recipe for dal or to flavor basmati rice, or anywhere you’d use just toasted cumin seeds.
Ingredients
3 Tbsp cumin seeds
2 Tbsp brown mustard seeds
2 Tbsp fennel seeds
2 Tbsp nigella seeds
1 ½ Tbsp fenugreek seeds
Directions
Combine ingredients in an airtight container or glass jar.
To use: Once oil you’re using in a recipe is hot, add panch pooran to the pan. Roast for 30 seconds to 1 minute, until lightly toasted and smell is aromatic and not yet burnt.
The rosé substitutes for a heavier red wine, giving this drink an airier quality, though you may be fooled by the bejeweled look added by the pomegranate juice.
Ingredients
2 oranges, sliced in ¼” half moons
1 cup pomegranate juice
2 bottles dry rosé wine
2 Tbsp sugar
12 cloves
3 whole star anise
2 cinnamon sticks
1 3-inch piece fresh ginger, cut into 9 slices
½ cup triple sec
Cinnamon sticks for garnish, if desired
Directions
In a Dutch oven or crock pot heat the orange slices, pomegranate juice, one cup of the wine, sugar, spices and ginger. Let simmer on low for 15 minutes.
Add remaining wine and triple sec, and heat to 165°F.
“Sukuma Wiki” means “stretch the week” in Swahili – making the most of the food you’ve got. The recipe can vary a lot depending on what’s available.
This is a great recipe for using whatever greens you’ve got on hand – collards, kale, spinach… Use this lineup of celebration spices or keep it simple with just onion, garlic, lemon juice and salt/pepper.
Ingredients
1 lb chard
2 medium tomatoes, chopped (about ½ lb)
1 white onion, diced
1 clove garlic, minced
1 Tbsp avocado oil
½ tsp ground coriander
½ tsp turmeric
1 tsp cumin
Pinch of ground fenugreek
1 ½ tsp salt
¾ cup water
Juice of 1 lemon
Ground black pepper
Directions
Remove stems from leaves and chop into small pieces. Set aside. Chop leaves into ribbons.
In a large pot, heat the oil over medium-high heat. Add onion and cook/stir until softened, about 7-9 minutes. Add garlic and chopped chard stems and cook 1 minute more. Stir in coriander, turmeric, cumin and fenugreek. Add tomatoes and cook 1-3 minutes.
Add chard ribbons and stir to coat with other ingredients. Add in salt and a few grinds of pepper, stirring again. Pour in water, cover pot and turn heat to medium. Cook 8-10 minutes, until greens are tender.
Remove from heat, gently toss with lemon juice. Serve hot.
Easy to make, this heartwarming and cozy dish is as good for breakfast as it is for dessert!
When life gives you apples, make Granola Apple Crisp! Dessert’s done in a snap when you’ve got Field Day’s high-quality pantry staples ready to go. This easy, heartwarming recipe combines a handful of simple ingredients into a yummy treat. With a few Field Day staples—like their perfectly spiced cinnamon and rich, golden brown sugar—you’ll find yourself reaching for that second helping.
Think back to the days of warm, homemade treats straight from the oven, when the scent of apples and cinnamon filled the kitchen. This Granola Apple Crisp brings that same nostalgic warmth, but with a modern twist—Field Day granola! It’s crunchy, lightly sweet, and just what this crisp needs to give it that satisfying bite.
Best of all, with Field Day quality at everyday low prices, you don’t have to break the bank to stock up on all the basics. So go ahead, bake up a batch, and enjoy the simple pleasure of comfort food done right. Field Day’s got you covered when it comes to pantry staples in this recipe!
Ingredients
4 apples, chopped
** 2 Tbsp almond flour
** 2 tsp cinnamon, divided
** ¾ tsp nutmeg, divided
** 2 Tbsp raspberry or strawberry spread
Squeeze of lemon juice
** ¼ tsp salt
** 2 cups granola
** ¼ cup brown sugar
** ¼ cup all-purpose flour
** ¼ cup coconut oil, melted – plus a little more to grease baking dish
Directions
Preheat oven to 350°. Grease a 9” x 13” baking dish.
In a small bowl, stir a little water into the fruit spread to thin out. Put apples in a large bowl and fold in preserves and lemon juice to evenly coat. Sprinkle then stir in almond flour, ¼ tsp nutmeg, salt and 1 tsp cinnamon. Spread in an even layer in baking dish.
To a medium bowl, add granola, brown sugar, flour, 1 tsp cinnamon and ½ tsp nutmeg. Stir well to combine. Pour in melted coconut oil and stir again until thoroughly mixed.
Top apples with granola mixture and spread it so it covers them evenly. Bake 30-40 minutes until the topping is browning slightly. Let stand 15-20 minutes to set before serving.
**Note: These ingredients are available from Field Day, at BriarPatch.
