Spring Inspired Recipes with THE COCOA EXCHANGE™

It’s time to post a recipe roundup because of THE COCOA EXCHANGE™! This company has a ton of products that are perfect for your recipes all year round. I myself have fallen in love with the Blackberry Chipotle Sauce, White Chocolate Raspberry Vinaigrette, Mustard, Curry Seasoning, and so much more. The culinary opportunities are endless with The Cocoa Exchange and I know you will enjoy them as much as I do!

To support women and also buy some amazing products, The Cocoa Exchange has partnered with CARE, so you can buy your favorite ” indulgence and support CARE, which is an organization that provides micro-loans to women cocoa farmers in West Africa so they can thrive. THE COCOA EXCHANGE™ believes that life tastes better with cocoa. With the mission to inspire and empower every woman to create her own unique recipe for success, the brand lovingly transforms the nourishing super-fruit into delicious cocoa-infused and chocolate products that help manifest surprising moments of joy.   Although the products are delicious on their own – think Milk Chocolate S’mores. Blackberry Chipotle Sauce. Dark Chocolate Sea Salt Rounds all in gorgeous, sustainable and giftable packaging, they are also meant to be used for delicious, sweet and savory recipes to serve to family and friends for everyday meals and festive occasions.” – Cocoa Exchange. 

Want some recipe inspiration? Here are some fantastic recipes from The Cocoa Exchange for you to cook this Spring and Summer! Please pair responsibly.

White Bean & Orzo Salad-

1 cup uncooked orzo

1 (15-ounce) can chickpeas, drained and rinsed

1 cup cucumber, chopped

½ cup feta cheese, crumbled

¼ cup fresh dill, chopped

¼ cup red onion, diced

2 Tbsp. POD & BEAN™ WHITE CHOCOLATE RASPBERRY HONEY MUSTARD

2 Tbsp.  extra virgin olive oil

2 Tbsp. apple cider vinegar

1 Tbsp. fresh dill, finely chopped

Salt and freshly ground black pepper, to taste

Method: Cook orzo pasta according to package directions. Drain the orzo and rinse with cold water to stop the cooking and to wash away some of the starch. Allow the pasta to cool. In a large bowl, combine orzo, chickpeas, cucumbers, feta, ¼ cup dill, and red onion. In a small bowl, whisk together POD & BEAN™ WHITE CHOCOLATE RASPBERRY HONEY MUSTARD, olive oil, apple cider vinegar, salt and black pepper. Drizzle over salad and stir until ingredients are well coated. Serve immediately or chilled.

Spicy Pumpkin Chili-

1 Tbsp. canola oil

½ yellow onion, diced

½ red bell pepper, seeded and diced

1 lb. coarsely ground beef, chicken, turkey or pork

2 Tbsp. POD & BEAN™ MEXICAN SEASONING BLEND

3 cups chicken broth

1 can fire roasted tomatoes, diced, drained

¾ cup fresh or frozen corn kernels

1 can, solid-packed pumpkin puree

1 (15oz) can black beans, drained

POD & BEAN™ CHIPOTLE HOT SAUCE

Method: In a medium pot over medium-high heat, heat oil and cook onions and red bell peppers until onions have become translucent. Add the ground meat to the pan and cook until nicely browned about 5 minutes. Add POD & BEAN™ MEXICAN SEASONING BLEND to the ground meat and stir gently. Stir in the chicken stock, corn, tomatoes, pumpkin puree and black beans. Simmer, partly covered, stirring often, about 30-45 minutes. Season to taste with salt and pepper. Add POD & BEAN™ CHIPOTLE HOT SAUCE to desired heat level. Garnish with sour cream and cheddar cheese.

Roasted Rainbow Veggies-

½ lb. rainbow carrots, peeled and cut into ½ inch thick rounds

1 red onion, small, cut into quarters

1 orange or yellow bell pepper, seeded and cut into bite-size pieces

12-15 cherry tomatoes

6-8 brussels sprouts, quartered

1 sweet potato, peeled and cubed

1 Tbsp.  POD & BEAN™ CARIBBEAN SEASONING BLEND

cup olive oil

Salt and pepper, to taste

2 Tbsp. butter, melted

Method: In a large bowl, add vegetables, olive oil, Pod & Bean™ Caribbean Seasoning Blend, salt, and pepper and toss well. Place in 350° F oven and roast for 30-40 minutes and or until vegetables are tender and cooked through. Transfer to a serving tray and drizzle melted butter over the top.

Chicken & Corn Chowder- 

4 slices bacon, diced

1 rotisserie chicken breast, cut into ½ in cubes

12 oz. red potato, diced

1 onion, diced

2 stalks celery, diced

3 cups corn, frozen

6 cups chicken broth

3 cloves garlic, minced

1 Tbsp. POD & BEAN™ MEXICAN SEASONING BLEND

½ cup POD & BEAN™ ROASTED CHIPOTLE SALSA

Salt and pepper to taste

½ c. half and half

2 Tbsp. cornstarch

2 Tbsp. unsalted butter

2 Tbsp. chopped fresh chives

Method: Heat a large pot over medium-high heat. Add bacon and cook until brown and crispy, about 6-8 minutes. Transfer to a paper towel-lined plate; set aside. Add potatoes, onion, celery, and corn to pot. Sauté for 5-7 minutes.  Add garlic and sauté for a minute more. Add chicken broth and POD & BEAN™ MEXICAN SEASONING BLEND.  Cover and cook on medium heat for 30-45 minutes.  Check vegetables for tenderness. Remove four cups of stew and puree in a blender until smooth.  Return to pot. In a small bowl, whisk together half and half and cornstarch. Stir in half and half mixture and butter and bring to a boil.  Cook until slightly thickened. Add POD & BEAN™ ROASTED CHIPOTLE SALSA and stir well.  Serve immediately, topped with bacon and garnished with chives, if desired.

Toasted Quinoa Salad with Green Chili-

1 cup quinoa

1 ½ cups water

Salt and pepper

½ red bell pepper, small dice

½ green bell pepper, small dice

2 Tbsp. red onion, small dice

1 Tbsp. fresh cilantro, chopped

2 Tbsp. fresh lime juice

1 Tbsp. POD & BEAN™ GREEN CHILI HOT SAUCE

1 Tbsp. extra-virgin olive oil

1 Tbsp. POD & BEAN™ WHITE CHOCOLATE RASPBERRY HONEY MUSTARD

1 garlic clove, grated on a Microplane®

Method: Rinse the quinoa is a bowl with water, strain through a sieve and spread on paper towels to pat dry. Heat a large saucepan over medium heat and add quinoa to dry (no oil) pan, constantly stirring until quinoa is lightly toasted and aromatic about 5 minutes. Add water and pinch of salt to the saucepan and bring to a simmer. Reduce the heat to low, cover, and continue to simmer until the quinoa has absorbed most of the water (about 12 minutes). Spread the quinoa on a baking sheet and set aside until it is cool (about 30 minutes) Once cooled, put quinoa in a large bowl; add bell peppers, onion, and cilantro. In a separate bowl, whisk lime juice, hot sauce, olive oil, honey mustard, and garlic together; pour over the quinoa mixture and toss to coat. Season with salt and pepper to taste and serve. (Note: quinoa is a complete protein meaning it provides all nine of the essential amino acids that your body can’t produce itself)

Mexican Flatbread Pizza-

2 Tbsp. POD & BEAN™ MEXICAN SIMMER SAUCE

½ lb. ground beef

2 tsp. POD & BEAN™ SWEET & SPICY COCOA RUB

2 cups Mexican cheese blend, shredded

½ small red onion, sliced thin

½ cup black beans, rinsed

8 cherry tomatoes, halved

2 Tbsp. cilantro, chopped

2 Tbsp. Mexican crema

Method: Preheat oven to 450° F. In a small skillet over medium heat, cook ground beef and drain excess fat if present.  Mix in POD & BEAN™ SWEET & SPICY COCOA RUB and set aside. Evenly spread POD & BEAN™ MEXICAN SIMMER SAUCE on top of flatbread crust. Evenly distribute cheese and ground beef on top of flatbread. 

Rainbow Salsa-

1 orange bell pepper, diced

1 yellow bell pepper, diced

1 red bell pepper, diced

1 (15 oz.) can black beans

½ cup cilantro, fresh loosely-packed

1 cup corn, whole kernel, frozen

1 jalapeno pepper, seeded and diced

½ red onion, diced

3 tomatoes, seeded and diced

2 tbsp. lime juice, freshly squeezed

Salt, to taste

½ Tbsp.  POD & BEAN™ MEXICAN SEASONING BLEND

Method: Mix all ingredients and refrigerate for one hour before serving. 

 

Sara Lehman

About Sara Lehman

Sommelier, Private Chef, & Food and Wine Pairing Expert in NYC! Sara is a Wine Writer, Wine Ambassador, and Wine Consultant specializing in pairings, parties, entertaining and education.

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