Celebrate the Season!

At Spectrum, we know how special the holiday season is to you and how food, family, and friends are such an important part of the celebration. This Chefs Choice Recipe Collection, created by our extraordinary Chef Dan and Chef Deb, is filled with the kind of recipes youll love preparing for your guests all season long and throughout the new year. Its our gift to you with warmest wishes from Spectrum. Chef Dan Passionate about great food, Chef Dan is hugely popular among Spectrum fans, many of whom follow his cooking webisodes on YouTube. A member of the International Association of Culinary Professionals (IACP), Chef Dan brings his enthusiasm and high-energy style in the kitchen to every dish he creates.

Chef Deb A part of the Hain Celestial team for more than 10 years and a member of IACP, Chef Deb creates healthy, delicious dishes that make her a favorite of those who know great cuisine. Her innovation and culinary expertise are evident in each recipe she develops.

Renowned for superior taste and quality, and recommended by chefs for chefs and cooks, Spectrum lets you add an exceptional touch to all you serve this holiday. Deck the halls with delicious when you choose Spectrum cooking oils! SPECTRUM Recognized by the American Masters of Taste with the Gold Medal Award of Excellence -Recommended by Chefs for Chefs and Cooks!2

Slow RoaSted Veggie dip

With the Fall weather rolling in youll want something warm and wonderful to share with friends as they gather at your home for crisp catch-up sessions. Make this dip and take advantage of the bounty of roots and tomatoes to be found at your markets right now! Ingredients
2 Red Onions, roughly chopped 1/2 pound Celery Root, cut into sticks 1 pint Cherry Tomatoes 1 Lemon, quartered 1 head Garlic, cloves peeled 2 sprigs Rosemary, leaves stripped 4 tablespoons Spectrum Organic Extra Virgin Olive Oil 1 teaspoon Hain Pure Foods Sea Salt 1/2 teaspoon Ground Black Pepper

Process
1. Heat oven to 250oF. 2. Place all veggies in a roasting tray. 3. Drizzle Spectrum Organic Extra Virgin Olive Oil over the veggies, then sprinkle salt and pepper. Toss until everything is covered. 4. Roast veggies for 3 hours, until theyre withered and soft. 5. Remove veggies and place them in food processor. Blend until smooth, adding more Spectrum Organic Extra Virgin Olive Oil as necessary to gain desired texture. 6. Serve with Flash Roasted Cauliflower for dipping, enjoy with friends.

CHEFS CHOICE
RECIPE COLLECTION

FlaSh RoaSted CauliFloweR

Youll be surprised how quickly this cauliflower disappears from the tray once youve made it. Plan on making extra for snacking, its great for dipping in the Slow Roasted Veggie Dip. Ingredients
1 head Cauliflower 3-4 tablespoons Spectrum Safflower Oil 1/2 teaspoon Hain Pure Foods Sea Salt 1/2 teaspoon Ground Black Pepper

Process
1. Heat oven to 450oF. 2. Cut cauliflower into small pieces. 3. Toss cauliflower with salt, pepper and Spectrum Safflower Oil in roasting tray. 4. Roast cauliflower for 25-30 minutes, or until crisp and brown at the edges. 5. Serve with Slow Roasted Veggie Dip, invite friends for snacking.

CHEFS CHOICE
RECIPE COLLECTION

honey-RoSemaRy glazed nutS

A perfect snack for any time of year! Ingredients
Spectrum Canola non stick spray 2 cups Almonds 2 cups of Shelled Walnuts 2 cups natural Unsalted Cashews 2 cups of Dry-Roasted Macadamia Nuts packed cup Dark Brown Sugar cup of Honey 2 tablespoons of Spectrum Organic Canola Oil 2 tablespoons Water 2 tablespoons of fresh Rosemary chopped 2 teaspoons of Hain Pure Foods Sea Salt teaspoon Cayenne Pepper

Process
1. Preheat oven to 350oF. 2. Spray 2 large baking sheets with Spectrum Canola non stick spray. Place all the nuts in a large bowl. 3. In a small saucepan add the rest of the ingredients, stir over a medium heat until sugar has dissolved and syrup is smooth, pour syrup over nuts and toss to coat well. 4. Divide nuts between prepared sheets and bake until golden and thickly glazed, stir occasionally turning the nuts, about 20 minutes. 5. Cool nuts on sheets, separating nuts with a wooden spoon. 6. Store in an airtight container, at room temperature, will keep for 5 to 7 days.

CHEFS CHOICE
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VinaigRetteS
Making salad dressing is easier than you think. Clear out that refrigerator shelf full of half-used bottles and stock your pantry with some Spectrum essentials. Youll never have the same dressing twice. Ingredients
6 tablespoons Spectrum Organic Extra Virgin Olive Oil 2 tablespoons Spectrum Balsamic Vinegar 2 tablespoons minced Red Onion 1 tablespoon whole Grain Mustard Pinch Hain Pure Foods Sea Salt Pinch Pepper

Process
1. Whisk everything together, dress your salad! Note: Vinaigrettes are a simple ratio, three parts oil to one part acid. Play around with Spectrum products and make your own flavors. Some of my favorite combinations? Walnut Oil with Pomegranate Juice, Coconut OIl with Pear Vinegar. Have fun!

CHEFS CHOICE
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FRiday night gRilled tuRkey Cuban SandwiCheS

This recipe is great for a Friday night or for a casual luncheon with friends. Ingredients
1 cup of Spectrum Organic Garlic Mayonnaise, divided 1 tablespoon of hot chili sauce half a packed cup finely chopped fresh mint leaves 2 tablespoon minced scallion white and green part 2 tablespoons of fresh lime juice 1 teaspoon of Hain Pure Foods Turbinado Sugar 1 teaspoon ground cumin powder 6 individual ciabatta rolls, slit cross wise 12 thin slices of Swiss cheese 12 thin slices of black forest ham 6 inch thick slices of roasted turkey breast slices 6 tablespoons of Spectrum Organic Cholesterol Free Spread Hain Pure Foods Sea Salt and freshly cracked black pepper

Process
1. In a small bowl combine the Spectrum Organic Garlic Mayonnaise and chili sauce 2. In a second small bowl combine together remaining mayonnaise, mint, scallions and lime juice. 3. Spread chili mayonnaise on both sides of each of the rolls, layer from the bottom up with the cheese, then ham, and finish with the turkey, season with Hain Pure Foods Sea Salt and fresh ground black pepper, spoon over the mint mayonnaise. 4. Spread Spectrum Spread over both sides of sandwich and place on large preheated griddle or Panini machine, weight down sandwiches on griddle or close Panini machine until cheese has melted and sandwiches are lightly browned, about 4 minutes. If using a griddle turn sandwiches to brown other side.

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all SeaSonS paSta pRimaVeRa

Who doesnt love a pasta salad? This easy recipe is perfect for any season! Ingredients
1 pkg Deboles Pasta 6 Tbl Spectrum Organic Olive Oil 1 cup white onion, chopped 1 tbl minced garlic Hain Pure Foods Sea Salt and freshly cracked black pepper cup white wine cup Imagine Low Salt Chicken Broth fresh basil leaves, roughly chopped 2 cups fresh broccoli florets 1 cup cauliflower florets 1 cup baby Portobello mushrooms, sliced 1 cup zucchini, diced 1 red bell pepper, diced 5 medium plum tomatoes, diced tbl thyme tbl oregano cup pine nuts toasted 1 cup chopped flat leaf parsley Freshly grated parmesan cheese

Process
1. Cook Deboles Pasta according to cooking instructions, drain, toss with a little Spectrum Organic Olive Oil and set aside. 2. Heat Spectrum Organic Olive Oil in a large skillet, add onion and saut for 5 mins until onions are lightly golden, add garlic and mushrooms and saut for 2 mins longer, add season with Hain Pure Foods Sea Salt and pepper. 3. Add wine and simmer for 2-3mins, add broth and bring to a soft boil. Add broccoli, cauliflower, and pepper. Simmer lightly for 10 mins, add in tomatoes and continue to slow simmer for 10 mins longer. 4. Add cooked pasta, pine nuts and half the parsley to sauce and toss to coat pasta well, transfer to a large pasta bowl, sprinkle with cheese and remaining parsley. Adjust seasoning if necessary.

CHEFS CHOICE
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mole maRinated gRilled SkiRt Steak

Yes, there are a lot of spices in this marinade. But trust me, you probably have most of these on hand, just sitting in your pantry. Mole is a great way to pack a lot of flavor into your grilled meats. Ingredients
1 tablespoon Sesame Seeds 2 teaspoons Chili Powder 1 teaspoon Dried Oregano 1 teaspoon Garlic Powder 1/8 teaspoon Cinnamon 1/8 teaspoon Cloves teaspoon Ground Cumin 15 grams grated Dark Chocolate (70% or higher) 1 teaspoon Hain Pure Foods Sea Salt 1 teaspoon Pepper 3 tablespoons Spectrum Toasted Sesame Oil 3 Tablespoons Tomato Paste 1 pound Skirt Steak

Process
1. In a small bowl, whisk together all ingredients except for skirt steak. 2. Put marinade into a plastic bag and add skirt steak. Massage marinade into steak and refrigerate for at least one hour (preferably over night). 3. Heat grill to medium-high and grill steak on one side for 7-10 minutes, until it has grill marks and is charred. 4. Flip steak and grill for another 7 minutes, or until steak is desired temperature and color inside. 5. Remove steak from grill, let rest for ten minutes and then slice against the grain. 6. Serve with corn tortillas and salsa, its taco night!

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CHEFS CHOICE
RECIPE COLLECTION

week day StiR FRy

Getting dinner on the table for your whole family doesnt have to take hours. Stir fry is all about preparation, once youve got your ingredients ready to go, dinner will be on the table in a flash. Ingredients
Sauce 2-3 inches Ginger, minced (~2 tbs. minced) 3 tablespoons Spectrum Brown Rice Vinegar 1/2 cup Tamari 1/4 cup Spectrum Toasted Sesame Oil cup Honey 1 tablespoons Chili Paste (or your favorite hot sauce) 1/2 teaspoon Ground Black Pepper

Stir Fry 1 pound Chicken Thighs 1 pound Napa Cabbage, sliced thinly 4 servings Rice Noodles 1/2 Red Onion, thinly sliced cup Corn Starch 4-6 tablespoons Spectrum Asian Stir Fry Oil

Process
1. Whisk all ingredients for sauce together in a small bowl, set aside. 2. Slice chicken thighs into small pieces, toss with sliced red onion and corn starch. Set aside. 3. Cook rice noodles as per instructions, set aside. 4. Heat wok to medium high, add Spectrum Asian Stir Fry Oil. 5. Add chicken/onion mixture to wok, stir fry until golden brown. Remove from wok and set aside. 6. Add cabbage to wok, cook until just wilted and reduced by half. 7. Add noodles and chicken back into work with cabbage, stir to combine. 8. Add sauce, stir to combine. 9. Cook until everything is heated through. 10. Remove wok from heat and serve dinner.

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CHEFS CHOICE
RECIPE COLLECTION

oliVe oil poaChed ShRimp

New Years Eve doesnt have to be a big production number. Invite your closest friend over for an elegant dinner for two and ring in the new year with good food and great laughs. Ingredients
2 cups Spectrum Organic Mediterranean Extra Virgin Olive Oil 1 head Garlic, cloves peeled 1/2 pound Shrimp

Process
1. Heat oven to 200oF. 2. Pour Spectrum Organic Mediterranean Extra Virgin Olive Oil into baking dish with garlic cloves and slide into oven. 3. Infuse oil for at least one hour and up to three in the low temperature oven. 4. Remove dish of oil from oven, add shrimp and put dish back into oven for 10 minutes or until shrimp are just pink and cooked through. 5. Pluck shrimp from oil, place on top of salad or next to crusty bread with a few of the infused garlic cloves. Toast the new year! Cheers!

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CHEFS CHOICE
RECIPE COLLECTION

oliVe oil apple CoRnbRead

Thanksgiving is all about tradition, but sometimes the best tradition is bringing something new to your table. Surprise your family with this cornbread, it straddles sweet and savory, and is equally at ease as a snack before dinner as it is sitting right next to the turkey. Happy Thanksgiving! Ingredients
1 Golden Delicious Apple, peeled, cored, and cubed 2 sprigs Rosemary (~2 tablespoons) cup Hain Pure Foods Sugar 2 tablespoons Olive Oil 1 cup Cornmeal 1/2 cup Arrowhead Mills All Purpose Flour* 2 teaspoons Baking Powder 1 teaspoon Hain Pure Foods Sea Salt 3 tablespoons Hain Pure Foods Turbinado Sugar 3 Eggs 1 cup Spectrum Organic Olive Oil

*For a gluten-free alternative use cup Brown Rice Flour and cup Tapioca Starch in place of the All Purpose Flour.

Process
1. In a large saut pan, heat the apple, rosemary and Hain Pure Foods sugar over low heat. Stir occasionally and cook until the apple cubes are tender, about 15 minutes. No need to turn everything to mush, just let the sugar melt in the softening apples. When they are ready, take them off the heat and set aside. 2. While the apples are cooking, preheat your oven to 350oF. Pour the 2 tablespoons Spectrum Organic Olive Oil into a 10-inch skillet and slide it into your oven to heat as well. 3. In a medium bowl whisk together the cornmeal, flour, baking powder and salt. 4. In a separate, larger, bowl, whisk Hain Pure Foods Turbinado sugar with the eggs until lightened in color and slightly thickened. Pour in the Spectrum Organic Olive Oil as you continue to whisk. 5. Add the dry ingredients to the wet ingredients and stir to combine. Fold in the cooked apple/rosemary mixture. 6. Pull the heated skillet out of your oven and pour in the batter, if it sizzles a bit youve done well. The bottom will be crispy! 7. Bake the cake for 30 minutes, or until a knife inserted in the center comes out clean. 8. Let the cake cool slightly before serving. Or just eat it from the skillet.

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CHEFS CHOICE
RECIPE COLLECTION

SpiCed peaR pie

Want to make something other than an apple pie this holiday season? Try our delicious spiced pear pie for a sure crowd pleaser! Ingredients
Crust 5 cups Arrowhead Mills Organic all purpose blend flour 2 teaspoons of Hain Pure Foods Sea Salt 2 teaspoons of Hain Pure Foods Turbinado Sugar 8oz chilled Spectrum Organic Shortening 2 sticks chilled unsalted butter, cubed cup of iced water (or more) 2 teaspoon of apple cider vinegar

Filling Wash 1 tablespoon of heavy cream 1 egg yolk teaspoon whole cloves 2 teaspoons of cinnamon powder teaspoon of star anise powder 1 tablespoon vanilla extract 6 tablespoons of Arrowhead Mills Organic all purpose blend flour 1 cups (packed) Hain Pure Foods Soft Brown Sugar teaspoon of Hain Pure Foods Sea Salt 9lbs Bosc Pears peeled and halved, cored, each half cut into 4 slices. 4 tablespoons of heavy cream

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CHEFS CHOICE
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SpiCed peaR pie

Process
Crust 1. Whisk flour, salt, sugar in a large mixing bowl, add Spectrum Organic Shortening and butter and rub into flour mix with finger tips until mixture resembles coarse meal, using a fork stir in iced water and vinegar until moist clumps appear, if the mixture appears to dry add a little more water. Gather dough into a ball and divide into 4 pieces; flatten into disks and wrap with plastic wrap and chill for 30 minutes. Filling 1. Combine dried spices together in a large mixing bowl; mix in sugar, flour and salt combine well, add in pears, vanilla, and cream. Equally divide mixture between 2 bowls. 2. Preheat oven 400oF 3. On a lightly floured surface, roll out 1 disk to a 12 inch round. Transfer to a 9 inch pie dish, paint the overhang with wash. Roll out second disk to a 12-inch round and mound onto the bottom one bowl of the prepared pear mixture. 4. Drape second crust over, press together top and bottom hangovers together. Fold under forming an edge, crimp decoratively. 5. Cut a 3-inch x in the center of the top of the crust. 6. Paint with wash all over and sprinkle over Hain Pure Foods Brown Sugar, assemble and repeat process with second pie. 7. Bake Pies in center of the oven for 40 minutes until golden brown, tent with tin foil to prevent over browning and bake a further 30 to 40 minutes. Or until juices are bubbling thickly and pears are tender. 8. Cool completely and serve with your favorite ice cream.

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CHEFS CHOICE
RECIPE COLLECTION

CoConut dRop biSCuitS

Summer baking has to be quick and easy, no one wants to spend too much time in a hot kitchen when the sun is shining. These coconut scented biscuits take no time to bake and make the perfect showcase for summers strawberries. Split one in half, pour over some cold cream and cut up a few strawberries for the easiest strawberry shortcake you can imagine. Ingredients
1 3/4 cups Arrowhead Mills All Purpose Flour* 1/4 cup Hain Pure Foods Turbinado Sugar 4 teaspoons Hain Pure Foods Baking Powder 1 teaspoon Hain Pure Foods Sea Salt 4 tablespoons Spectrum Unrefined Coconut Oil, cold 3/4 cup Coconut milk 1 tablespoon Lemon Juice (1/2 lemon) Spectrum Coconut Oil Spray (for your cookie sheet) 2 tablespoons Hain Pure Foods Turbinado Sugar, for sprinkling on top.

*For a great gluten-free alternative, use 3/4 cup Brown Rice Flour, 3/4 cup Millet Flour, 1/4 cup Tapioca Starch and 1/2 teaspoon Xanthan gum in place of the All Purpose Flour

Process
1. 2. 3. 4. 5. 6. 7. 8. Heat your oven to 450oF. Add all ingredients except for extra sprinkling Hain Pure Foods sugar into a food processor. Buzz until the dough comes together. Spray a cookie sheet with Spectrum Coconut Oil Spray. Scoop the dough out onto the cookie sheet, shaping six biscuits. Sprinkle extra Hain Pure Foods sugar on top of each biscuit. Bake biscuits for 15 minutes, or until golden brown on top. Remove from the oven, let cool, then devour.

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CHEFS CHOICE
RECIPE COLLECTION

oRange SpiCe CookieS and lemon FRoSted SugaR CookieS

Welcome your guests this winter with a cookie platter. Make two cookies from one easy dough. Get your kids in the kitchen to help roll the cookies into balls, youll have a warm treat to share in no time. Ingredients
Then 1 teaspoon Molasses 1 teaspoon Cinnamon teaspoon Ginger teaspoon Cloves Zest of one Orange cup Spectrum Organic Shortening cup Hain Pure Foods Turbinado Sugar 1 Egg 1 teaspoon Vanilla 1 cups Arrowhead Mills All Purpose Flour* teaspoon Hain Pure Foods Baking Soda teaspoon Hain Pure Foods Sea Salt

Rolled in 2 teaspoons Cinnamon 1 teaspoon Hain Pure Foods Sugar

*For a great gluten-free alternative, use 1/2 cup Brown Rice Flour, 1/3 cup Potato Starch, 1/3 cup White Rice Flour, 1/3 cup Millet Flour and 1/4 teaspoon Xanthan gum in place of the All Purpose Flour.

Process
1. Heat your oven to 350oF. 2. In the bowl of a stand mixer (or using an electric hand mixer and a separate bowl), cream the Spectrum Organic Shortening and Hain Pure Foods Turbinado Sugar until light and fluffy. 3. Add the egg and vanilla, stir until just combined. 4. Add the flour, Hain Pure Foods Baking Soda and Hain Pure Foods Sea Salt, stir to combine.

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CHEFS CHOICE
RECIPE COLLECTION

oRange SpiCe CookieS and lemon FRoSted SugaR CookieS

(Continued)
5. Remove half the dough, wrap in plastic and refrigerate. This wrapped dough will be used for the sugar cookies. 6. To the remaining dough, add the molasses and spices, stir until dough is dark brown. 7. Pinch off small balls of dough, roll them in your hands then toss them in a bowl of cinnamon and sugar. Press these balls onto a cookie sheet. 8. Bake the spice cookies for 9-11 minutes, or until just brown around the edges. 9. Remove from the oven, let cool and eat! 10. Take the sugar cookie dough out of the refrigerator. 11. Toss flour on your work surface (to keep the dough from sticking) and roll the dough to 1/4 inch thickness. 12. Using your favorite cookie cutter cut out cookies and place them on a cookie sheet. 13. Bake sugar cookies for 9-11 minutes, or until just brown around the edges. 14. Remove from the oven, let cool while you make lemon frosting.

Lemon Frosting Ingredients

1 cup Hain Pure Foods Powdered Sugar Juice of one Lemon

Process
1. Whisk ingredients together until glossy and thick. 2. Dip cookies in frosting, let set on rack.

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We hope you enjoyed these recipes from spectrum!

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2012 The Hain Celestial Group, Inc.