Charleston Spice

Oikogéneia (Greek) Vinaigrette

Charleston Spice - Tuesday, May 22, 2012

This is a great dressing to have on hand for any salad, you can add some Feta cheese and olives to it if you would like, or you can leave it as is. We use this for tossed salad and for pasta salad.


2 Tsp Vinegar of choice

2 Tablespoons Lemon Juice

6 oz Olive Oil

1 to 2 Tablespoons Oikogéneia Greek Blend

Place all ingredients in a jar. Secure lid and shake vigorously. Make dressing atleast 2 hours prior to use or for more flavor make 24 hours in advance.

Makes about 1 cup


For a pasta salad dressing make the above recipe and add a sweetner of choice, we like either brown sugar or honey, and toss with pasta.

Oikogéneia Roasted Potatoes

Charleston Spice - Tuesday, May 22, 2012

This is a great quick side dish for just about any meal.

1 Ib potatoes, Fingerlings sweet or white, Wedged or diced

2 Onions

2 tsp Olive Oil

1 to 2 tsp Oikogéneia Greek Blend

Wedge Potatoes, rinse and place on a paper towel to dry. Dice Onions and combine with potatoes. In a bowl or Plastic bag, combine Potatoes and Onions with Olive oil and Oikogéneia Greek Blend until well blended.

Bake on a sheet pan in the oven at 375ºn to 425º for 15 minutes. Remove and stir and cook for an additional 10 minutes.


For something a little different. Add 1 to 2 beets diced to the pototoes

Leftovers: Greek Potatoe Salad

If you have any leftover pototoes, add a little sour cream or greek yogurt and a dash of Vinegar and stir. If you have any artichoke hearts, Sundried Tomatoes, or olives in the fridge, add those as well. Let the Potatoe Salad rest in the fridge for atleast 2 hours before serving.


Spiced Nuts

Charleston Spice - Tuesday, May 15, 2012

This Recipe can be used with either our Spiced Nut Blend or our Pecan Pie Spice Blend, and can be used with any type of nut. They make a perfect snack either by themselves or in a homemade trail mix. They also make a very tasty addition to Ice cream!

1 egg white

1 tsp cold water

4-6 cups whole nuts

1 4oz pack seaoning blend


Preheat oven to 250º. Very lightly grease a 10 x 15 pan.

Lightly beat egg white, add cold water and beat until frothy but not stiff. Add nuts and stir until completely coated. Add spice pack and mix well. Spread evenly on baking pan.

Bake for 1 hour, stirring after 30 minutes. (Don't worry if you forget to stir, nothing bad happens)

Store in an air tight container. Good for 8 weeks, but we bet you wont be able to keep them around that long!



Lavender Lemonade

Charleston Spice - Tuesday, May 15, 2012

A refreshing beverage, perfect for sitting on your porch. Enjoy as is, or add a little Vodka for an adult version!

1 Cup sugar

2 1/2 Cups water

1 Tbsp Lavender Flowers

1 Cup fresh Lemon Juice

2 1/2 Cups water


Lavender Simple Syrup: Bring sugar and 2 1/2 Cups of water to a boil. Remove from heat and stir in Lavender flowers. Steep Lavender flowers for 30 minutes or up to several hours. (the longer they steep, the stronger the lavender flavor) Strain and discard Lavender.

Add Lavender Simple Syrup to the lemon juice and remaining water. Serve with ice.


Substitute 1 Cup of Lavender Flower Sugar and omit the Lavender flowers.


Substitute Lime Juice or Orange Juice for the Lemon Juice.

For Blueberry Lavender Lemonade: Add 1 cup of blueberries to the water and sugar when making the simple syrup.

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