Savory Spice Shop and Kara’s Kitchenware in Bend’s Old Mill District are your go-to for all things cooking.
If you’re like us, you welcome the onset of longer, warmer days with cotton candy sunsets that last for hours. For we know that it’s the best of both worlds – we can play on the trails and lakes all day and then share stories and laughter with pals on the patio while passing shareable plates and bevvies. Luckily, our friends at Savory Spice Shop and Kara’s Kitchenware have the accoutrements for any dish you’re looking to prepare. A couple seasonal favorites below:
Caesar Pasta Salad
A fun twist on a classic Caesar salad, this plant-based Caesar pasta salad is perfect to wow the crowd at your next potluck, or to whip up in bulk for a week’s meal prep.
1 cup vegan mayonnaise
3 Tbsp. Caesar Seasoning
3 Tbsp. olive oil
1 ½ Tbsp. lemon juice
For crispy chickpeas:
1 (15 oz.) can
chickpeas, drained and rinsed
1 Tbsp. olive oil
1 Tbsp. Caesar
Seasoning For salad:
8 oz. cavatappi or other short pasta, cooked according to package directions and chilled
2 large heads romaine, chopped
1 cup halved cherry tomatoes
Grated Parmesan cheese (regular or plant-based), to garnish
Step 1: Make dressing
In a medium bowl, whisk together all dressing ingredients until well combined. Cover and chill until ready to use.
Step 2: Make crispy chickpeas
Preheat oven to 450 degrees and line a sheet tray with parchment paper. Spread chickpeas in an even layer on sheet tray and season with oil and Caesar Seasoning. Use hands to mix until all chickpeas are coated. Roast for 30 min. until crispy, rotating tray halfway through.
Step 3: Assemble salad
In a large bowl, combine pasta, romaine, tomatoes, and chickpeas. Add dressing and mix until all components are evenly coated. Garnish with Parmesan cheese and serve.
Chicken Fajita Pizza
This colorful pizza is sizzling with authentic fajita flavor. It’s the fajita seasoning with the peppers and chicken that makes for a savory, mouthwatering pie. Or go for the time-honored, palate approved pepperoni or plain cheese, either way you can’t lose!
1 Tbsp. olive oil
2 garlic cloves, minced
1 Tbsp. tomato paste
1 cups tomato puree
2 Tbsp. Family Style Fajita Seasoning
2 Tbsp. olive oil
1 cups sliced red, orange, and green bell pepper
⅓ cups sliced red onion
Salt & pepper, to season
1 lbs. pizza dough
¼ lbs. cooked, shredded chicken
½ cups shredded cheddar cheese
½ cups shredded mozzarella cheese
Chopped cilantro, to garnish
For sauce: In a medium pot, heat oil over medium-high heat. Add garlic and sauté until fragrant. Stir in tomato paste and cook for 1 min. Add tomato puree and Family Style Fajita Seasoning. Bring mixture to a simmer. Cook for 10 min., stirring occasionally, then remove from heat and set aside.
For veggies: In a large pan, heat oil over medium-high heat. Add bell peppers and onion. Sauté for 4 to 5 min., or until onions are translucent. Season with salt and pepper. Remove from heat and set aside.
To assemble: Preheat oven to 400 degrees. Preheat pizza stone in oven for 1 hour for best results. On a lightly floured surface, roll pizza dough into a 13-inch round. Transfer to a piece of parchment paper. Add 1/4 cup of sauce to center of pizza and spread evenly, leaving a 1-inch border. Sprinkle with chicken, cheddar and mozzarella cheeses, and bell pepper and onion mixture. Carefully transfer parchment and pizza to pizza stone. Bake for 20 min., or until crust is crisp and golden. Garnish with cilantro, slice, and serve.
Curious about nontraditional ovens? Check out the new portable Gozney ROCCBOX pizza oven available now at Kara’s Kitchenware. Neapolitan pizza cooked in just 60 seconds – yes please!