Shiitake Mushroom and Cheese Omelette

Ingredients:

3 large eggs

1 tbsp milk

1 tbsp butter

1 tbsp Racha spice

½ cup shiitake mushrooms, sliced

¼ cup shredded cheese (Gruyere or cheddar works well)

Fresh herbs (like chives or parsley), for garnish

Instructions:

  1. In a small bowl, whisk eggs, milk, and Racha spice.
  2. Melt butter in a skillet over medium heat, add mushrooms, and sauté until softened, about 3-4 minutes.
  3. Pour egg mixture into the skillet. Once the edges start to set, sprinkle cheese over half the omelette.
  4. Fold the omelette in half and cook until cheese melts. Garnish with fresh herbs and serve hot.

Creamy Pasta with Roasted Red Pepper Sauce

Ingredients:

12 oz pasta of choice

1 tbsp olive oil

1 red bell pepper, roasted and chopped

1 cup heavy cream

1 tbsp Racha spice

½ cup grated Parmesan cheese

Fresh basil and Parmesan shavings, for garnish

Instructions:

  1. Cook pasta according to package instructions, drain, and set aside.
  2. In a skillet, heat olive oil and add roasted red pepper and Racha spice.
  3. Add heavy cream, bring to a simmer, then stir in Parmesan cheese until sauce thickens.
  4. Toss pasta in sauce and garnish with basil and Parmesan shavings.

Roasted Vegetable Skewers

Ingredients:

1 zucchini, sliced

1 red bell pepper, chopped

1 cup cherry tomatoes

½ cup mushrooms

2 tbsp olive oil

1 tbsp Racha spice

Fresh parsley, for garnish

Instructions:

  1. Preheat grill to medium-high heat.
  2. In a bowl, toss all vegetables with olive oil and Racha spice.
  3. Thread vegetables onto skewers and grill for 8-10 minutes, turning occasionally until charred and tender.
  4. Garnish with parsley and serve.

Grilled Shrimp Tacos with Fresh Slaw

Ingredients:

1 lb shrimp, peeled and deveined

1 tbsp Racha spice

1 tbsp olive oil

4-6 small tortillas

1 cup coleslaw mix

2 tbsp lime juice

Fresh cilantro and lime wedges, for garnish

Instructions:

  1. Toss shrimp with olive oil and Racha spice, then grill for 2-3 minutes per side until opaque.
  2. In a bowl, mix coleslaw with lime juice.
  3. Serve grilled shrimp in tortillas with slaw, cilantro, and lime wedges.