October 2, 2014

Pass the Dash

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Mrs. Dash has been one of my BFF’s for a long time. She’s the original sodium girl, creating a range of colorful salt-free spice and herb blends that wake up, perk up, and heat up any recipe. But Mrs. Dash can be a bit modest and often hides in a spice rack or a spice drawer. Which is why, this week, I am so excited to bring her (FINALLY) to the dinner table and the spotlight.

So without further ado, may I introduce to you the new MRS DASH TABLE BLENDS. A gorgeous line of classy glass bottles filled with finely ground spices and herbs, that finish any dish with a little extra flare. They’re made to sprinkle. To speckle. To pass around from guest to guest. And to simply sit there and look pretty. Because salt and pepper just can’t compete with these colorful bottles of edible confetti.

And to celebrate this new addition to the Mrs. Dash family (and the world of flavor), I’ve created a five course meal, from appetizers to (YES!) dessert. With vegetarian and carnivore options. Totally salt-free, gluten-free, nut-free, and boring-free. And I’ll be posting them all next week on the blog. But in the meantime, to get your hunger engines started, let’s dip into the new Dash (which can be found here) with this chickpea flatbread and ricotta nut spread.

So start passing the dash at your table. Post your creations on Instagram and Facebook with the hashtag #PassTheDash. And experience how bright, bold, and colorful salt-free cooking can be.

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CHICKPEA FLATBREAD

Makes 1 (12-inch) flatbread

  • 1 cup chickpea or garbanzo bean flour
  • 2 tsp Mrs. Dash Garlic and Herb blend
  • 2 tsp olive or vegetable oil

Preheat broiler.

In a medium bowl, use a silicone spatula or wooden spoon to mix the chickpea flour with the Mrs. Dash Garlic and Herb blend. Then add 1/2 cup of warm water and mix until you have a thick pancake-like batter. Add an extra ¼ cup more of water as needed. Set aside to sit for 10 minutes.

Then, in a 12-inch, oven-proof saute pan or skillet, heat the oil over medium-high heat. When hot, add the chickpea flour batter to the skillet and use the spatula to spread the batter to the edge of the pan. Cook until the edges begin to crisp and brown, 2 to 3 minutes. Then place the skillet on the middle rack in the oven to broil until golden brown, 2 to 3 minutes.

Carefully remove the skillet and let the flatbread cool. Then slide the flat bread onto a cutting board and cut into triangles. Top each triangle with the Toasted Pumpkin Seed Ricotta Spread and extra spiced pumpkin seed crumbs. And repeat to make a second batch as needed.

TOASTED PUMPKIN SEED RICOTTA SPREAD

makes 2 1/2 cups

  • 1/2 cup unsalted pumpkin seeds
  • 1 Tbsp Mrs. Dash Original Blend
  • 2 tsp Mrs. Dash Sweet Southern BBQ Table Blend + more to finish
  • 2 cups whole milk ricotta
  • Honey

Heat a large skillet over medium-high heat. Add the pumpkin seeds and cook until toasted, about 3 to 5 minutes, stirring every so often to prevent burning. Let the pumpkin seeds cool for 5  minutes. Then add 3/4 of the pumpkin seeds and the Mrs. Dash spices to a food processor and pulse until they look like breadcrumbs. Add the ricotta and 1/2 tsp honey and blend for 1 minute more, until you have a creamy spread.

Transfer to serving dish and drizzle the top with a little honey and a sprinkle more of the Mrs. Dash Sweet Southern BBQ Table Blend. Serve with Chickpea Flatbread and extra spice pumpkin seed crumbs for garnish.

MARY ANN HOPE October 2, 2014 at 2:03 pm

Great news!

I also highly recommend Trader Joe’s 21 Spice Salute. Yum! ♥

Gloria October 3, 2014 at 8:11 am

I am so happy to see this new Mrs. Dash. They look beautiful. I was diagnosed with Pulmonary Arterial Hypertension last February and was in the hospital for three weeks. I was put on a no salt diet and that is all we use now is Mrs. Dash products. It sure has helped to put great flavor into my cooking without the salt.

meredith October 5, 2014 at 11:40 am

Hello,

I have your book and read your recipes and love them. I am at stage 4 kidney disease and don’t understand why your recipes include potassium and phosphate if you have CKD. I have been told to limit those but you seem to be able to include them in your recipes. I’m concerned that if I follow your recipes my levels will increase. Any advice would be very welcome.

Thank you!

Meredith

Linda Nieuwenhuis October 16, 2014 at 6:37 pm

I have a very sick friend that needs to be on a salt free diet and I found you. So hopefully you can help me, help her through this process and me her life better. Thank you for listening. Linda

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