Porcini Grits
2/3 cups, old-fashioned grits (not instant)
2 1/3 cup, water (substitute 2 cups water, 1/3 cup nut milk)
1 1/2 tsp Local Spicery Porcini Rub
½ tsp, Local Spicery Sel-acious
Add ingredients in a small saucepan. Bring to a boil while stirring. Reduce heat to a simmer. Cover, and cook until grits are tender, and just thick enough to hold some form (about 20 minutes), stirring occasionally.
Cajun Carrots
2-3 large carrots
1 small red onion
Zest from 1 lemon
Juice from ½ lemon
1 TBSP, Local Spicery Bada Bing Bouillon in 1 cup hot water
2 tsp, Local Spicery Bayou Barbecue
Big pinch of milled cayenne or milled de arbol chilis
½ tsp, milled caraway seed
Peel then slice carrots longitudinally into ¼” thick slabs. Cut into approximately 2” lengths. Dry sauté in a large sauté pan on medium. Cook covered, turning frequently, until they start to soften up. Cut red onion into segments like an orange, no more than ¼” wide, and add to carrots. When the pan starts to glaze up, add 1-2 TBSP of the bouillon and deglaze. Add 2 tsp Local Spicery Bayou Barbecue Rub and a healthy pinch of hot milled chiles (de Arbol or Cayenne). Mince lemon zest and add to the carrot mixture, as well as about ½ cup of the bouillon, lemon juice, and caraway seed. Allow to reduce until there is only 1-2 TBSP left of the liquid and remove from heat.
Pistachio Gremolata
Zest from 2 lemons, minced or chopped (1/8” +)
Juice from 1 lemon
1 bunch, Italian flat leaf parsley, stems removed and coarsely chopped
1/3 cup, pistachios, chopped
1 clove garlic, finely minced 
Combine ingredients.
Place about ¼ of the grits on each plate or bowl, topped with ¼ of the carrots then a covering of the gremolata. Enjoy.
