Toto’s Fresh Salsa (ORIGINAL)

Serves Four-Five

  • INGREDIENT LIST
  • 3 tomatoes, cut in 3/8″ dice
  • 1 medium onion, finely diced
  • 1 green bell pepper, finely diced
  • 2-3 jalapeno peppers, finely diced
  • 2 tablespoons lime juice
  • 1/2 teaspoon chili powder
  • 1/4 teaspoon ground cumin
  • 1 teaspoon salt


PREPARATION
Mix all ingredients. Refrigerate for 2-3 hours before serving

Toto’s Fresh Salsa (HOT)

Serves Four-Five

  • INGREDIENT LIST
  • 3 tomatoes, cut in 3/8″ dice
  • 1 medium onion, finely diced
  • 1 green bell pepper, finely diced
  • 2-3 jalapeno peppers, finely diced
  • 2 tablespoons lime juice
  • 1/2 teaspoon chili powder
  • 1 finely diced habanero pepper (more seeds you leave in – the hotter the salsa)**
  • 1/4 teaspoon ground cumin
  • 1 teaspoon salt


PREPARATION
Mix all ingredients. Refrigerate for 2-3 hours before serving. **NOTE: When handling habanero peppers, we highly recommend using latex gloves. Avoid contact with your eyes while dicing these peppers – they are very hot.

Toto’s B’stilla

Serves Four

  • INGREDIENT LIST
  • 4 medium onions, finely chopped
  • 1 cup canola oil
  • 1.5 pounds boneless chicken breast
  • 1 pound ground beef
  • 1 bunch parsley, finely chopped
  • 1 teaspoon allspice
  • 1 teaspoon cinnamon
  • 2 teaspoons granulated sugar
  • 1.5 teaspoons freshly ground pepper
  • 1 pound thinly sliced mushrooms
  • 1 – 8oz. package sliced almonds
  • 1/4 cup of honey
  • 4 hard boiled eggs
  • 1 package phyllo dough
  • 2 teaspoons confectioner’s sugar


PREPARATION
Prepare the fillings in advance and let them cool before assembling the b’stilla.

CHICKEN FILLING Over medium heat, sauté half the chopped onions in 2 tablespoons canola oil until tender. Add the chicken breasts and cook thoroughly. Finely chop the cooked meat by hand or food processor. Add 1/4 cup chopped parsley, 1/2 teaspoon allspice, 1/2 teaspoon cinnamon, 1 teaspoon granulated sugar, 1/2 teaspoon salt, and pepper to taste.

BEEF FILLING Over medium heat, sauté the remaining chopped onions in 2 tablespoons canola oil until tender. Add ground beef and cook thoroughly. Drain off any fat. Add 1/4 cup chopped parsley, 1/2 teaspoon allspice, 1/2 teaspoon cinnamon, 1 teaspoon granulated sugar, 1/2 teaspoon salt and pepper to taste. Mix well, let cool.

MUSHROOM FILLING Over medium-high heat, sauté the mushrooms in 2 tablespoons canola oil until lightly browned. Remove from heat and add 1/4 cup chopped parsley, 1/2 teaspoon salt and pepper to taste. Mix well, let cool.

ALMOND FILLING Lightly toast the almonds in a dry frying pan over medium-high heat. Remove from heat and mix with honey and raisins.

ASSEMBLY Thaw the phyllo dough according to package directions. Unwrap and place under plastic wrap, topped by a damp towel. Preheat the oven to 375 degrees. Lightly oil a 4-quart baking dish. Lightly brush five (5) individual sheets of phyllo with oil and place them in the disk so that the bottom and sides of dish are covered (top photo). Spread the chicken filling evenly in the dough and top with one sliced hard boiled egg. Lightly brush three (3) sheets of phyllo with oil and arrange over the chicken. Spread evenly with the mushroom filling and another sliced egg. Top with three (3) more sheets of lightly oiled phyllo. Evenly spread with the almond mixture and a sliced egg. Top with three (3) more sheets of lightly oiled phyllo. Add the ground beef filling and the last sliced egg. Lightly brush five (5) sheets phyllo with oil and top the b’stilla, tucking all edges of the phyllo in around edges of the pan.

Bake for thirty (30) minutes until golden brown. Let the b’stilla rest for fifteen (15) minutes. Place it on a serving platter and lightly dust with confectioner’s sugar and the remaining cinnamon. Serve warm or at room temperature.

Toto’s Couscous with Merguez

Serves Six

  • INGREDIENT LIST
  • 6 skinless chicken thighs
  • 4 tablespoons canola oil
  • 2 quarts chicken broth
  • 1 yellow squash, quartered lengthwise
  • 1 zucchini, quartered lengthwise
  • 1 small turnip, quartered
  • 1 medium onion, quartered
  • 2 teaspoons granulated sugar
  • 1 butternut squash, peeled and cut into six (6) pieces
  • 2 dozen baby carrots
  • 1 small head cabbage, cut in six wedges
  • 1 can chickpeas, drained and rinsed
  • 12- links merguez sausage
  • 1 package instant couscous
  • 1 recipe (fresh salsa) see below


PREPARATION
COUSCOUS STEW – In a large pot over medium-high heat, brown chicken in canola oil until golden. Add chicken broth, all the vegetables, and chickpeas. Bring to a boil, then reduce heat to a simmer. Cover and cook 45 minutes.

MERGUEZ – Grill or pan fry the merquez sausage until well done.

Cook couscous according to the package directions. Place on a large platter. Create a well in the center and fill with couscous stew. Garnish with merguez and fresh ORIGINAL salsa (see recipe above)

BAKED SALMON WITH TAPENADE

Serves Two

  • INGREDIENT LIST
  • 1 (2-3 pound) salmon fillet (1.5 inch thick)
  • 4 oz (1/2 jar) Ma Provence Tapenade (your choice of any of our four flavors:
  • Black Olive, Green Olive, Artichoke or Red Pepper)


PREPARATION
Preheat oven to 350 degrees F. Line bottom of ungreased broiling pan with aluminum foil. Wash salmon and pat dry. Smother salmon with 1/4 – 1/2 inch thick layer of Ma Provence Tapenade. Place salmon skin-side down onto rack. Bake salmon uncovered 10–14 minutes (or until internal temp reaches 145 degrees F). Carefully remove from pan and transfer to plates. Serve and enjoy!

BALTIMORE CRAB PIZZA

Serves Two

  • INGREDIENT LIST
  • 1 pre-made 12 inch thin pizza crust
  • 6 oz (1/2 jar) Toto’s Blue Crab or Blue Crab & Corn Salsa
  • 6 oz shredded mozzarella cheese
  • 1 oz diced red bell pepper
  • 4 oz fresh crab meat
  • 1/4 teaspoon oregano flakes


PREPARATION
Preheat oven to 400 degrees F. Top pizza crust with Toto’s Blue Crab or Blue Crab & Corn Salsa. Evenly coat crust with shredded cheese, crab meat, oregano & red pepper. Place pizza directly on oven rack, bake 13-16 min (or until cheese is golden brown) Slice, serve and enjoy!