Traditional Hummus. Garbonzo beans (3 cans), Garlic (4 cloves), Olive Oil (2 cups), Sesame oil (1 cup), Lemon (2), Paprika (Dash), Kosher Salt (Dash), Black Pepper (Dash). In food processor, pulse oils, garlic and lemon juice. Add beans, salt, pepper & paprika. Puree until smooth. Add more olive oil if necessary.
White Bean & Toasted Onion Hummus. Cannelloni Beans (3 cans), Vidalia Onion (½), Thyme (¼ bunch), Garlic (2-3 cloves), Olive oil (3 cups), Kosher Salt (dash), Black Pepper (dash). Toast onions and thyme in cast iron pan (with no oil). Add to food processor with oils and garlic and puree. Add beans, salt & pepper. Puree until smooth.
Sundried Tomato Siracha Hummus. Kidney Beans (3 cans), Garlic (4-5 cloves), Basil (½ bunch), Olive Oil (3 cups), Sundried tomatoes (14 oz.), Siracha (dash), Montreal steak seasoning (dash). Rehydrate tomatoes in boiling water. Puree tomatoes in olive oil with garlic and basil. Add beans, siracha, black pepper, and kosher salt.
There are literally hundreds of combinations of herbs you could use to make dressings, most of which you probably already have (dill, thyme, oregano, rosemary, basil, and most of them include salt which is like, A Witch’s Best Friend). A lot of them also include things like garlic and onion which have their own witchy properties.
Basil-Walnut: Blend ¾ cup olive oil, 3 tablespoons each toasted walnuts and lemon juice, 1 cup fresh basil, 1 garlic clove and 1 teaspoon kosher salt in a blender.
Garlic is good for exorcism, spell-breaking, invoking passion, protection and strength.
Basil promotes love, peace, and money and allegedly protects against insanity.
Walnuts promote change, fertility, healing, new perspectives, protection and wealth.
Salt has all those lovely grounding and protecting benefits.
The internet is full of recipes you can try or alter, or you can experiment with your own!
Obligatory disclaimer that magic is not a substitution for proper medical treatments and should not be used as such.
Bruschetta may have been invented in Tuscany or maybe in Rome - we can’t be sure - but it’s a staple on Roman menus today. It’s said to have started when 15th century olive oil makers would toast bread over a fire and taste-test olive oil on. The recipe remains: Some good bread, rubbed with fresh garlic (this is not garlic bread, which doesn’t exist in Italy!), topped with olive oil. One of the most popular varieties is Bruschetta al Pomodoro (with tomatoes). Just make sure you pronounce it correctly… it’s “broo-SKETT-ah (not broo-shet-tah).
The easiest way to impress: Tuna Avocado Tartare with Asparagus, Balsamic Glaze and Cherry Tomato
If you’re planning to cook for a special event or person and you happen to have a ring mold, make the number one dish on your menu a tuna tartare. It’s the easiest to make and can (and should) be prepared beforehand, it’s healthy and it always looks amazing!
Ingredients for the Tuna Tartare: Sashimi-grade Tuna, Soy Sauce, Wasabi, Olive oil, Vinegar, Toasted black sesame seeds, Chilli flakes, Tabasco, Salt and Pepper
Dice the tuna into tiny square chunks, and mix in with all the ingredients to taste. Be careful with the tabasco, because it really does make it hot!
Ingredients for the Avocado: Avocado, Lemon juice, Salt and Pepper
Dice the avocado into tiny square chunks, pour lemon juice over them and then add a sprinkling of salt and pepper.
Then: put it into a ring mold with the avocado first and flatten it, and then press the tuna tartare in. Leave it in the fridge for at least an hour to set before serving!