CHARMOULA- also known as Chermoula, is a marinade used in Algerian, Moroccan, and Tunisian cooking. Usually used to flavor fish or seafood, it is a mixture of herbs, oil, lemon juice, pickled lemons, garlic, cumin, and salt. The mixture and quantities of ingredients can change, but the most consistent two ingredients are garlic and coriander.
SPIRULINA- available in tablet, powder, or flake form. A micro alga which is used as a nutritional and dietary supplement for both humans and live stock. It was known to be used by the Aztecs in the 16th century for nutrition. It is now widely produced across the world in the U.S., Burma, Thailand, India, China, Greece, Pakistan, and Chile. It is a complete protein and also contains all essential amino acids.
ESCAROLE-a variety of endive whose leaves are broader, paler and less bitter than other members of the same family, similar in taste to radicchio.
Escarole is a hearty green that thrives late into the growing season. The heart of an escarole head is less bitter because the leaves haven't gotten as much sunlight. High in folic acid, fiber, and vitamins A and K, escarole can be eaten raw or gently cooked.
CHIA-species of flowering plant, typically grown in Mexico and Guatemala, cultivated for its seeds. The word CHIA is derived from a Nahuatl word, chain, meaning oily. Chia seeds are rich in Omega-3 fatty acids, and also contain protein and fiber. They can be found most commonly in health drinks.
MIREPOIX-can be a combination of celery (either common pascal celery or celeriac), onions, and carrots. There are many regional mirepoix variations, which can sometimes be just one of these ingredients, or include additional spices. Mirepoix, raw, roasted or sautéed with butter or olive oil, is the flavor base for a wide variety of dishes, such as stocks, soups, stews and sauces. The three ingredients are commonly referred to as aromatics. Mirepoix is also known in other cuisine styles as holy trinity, refogado (braised onions, garlic and tomato), soffritto (onions, garlic and celery), sofrito, or suppengrün (soup greens).
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