Black Garlic Aioli and Zesty Beef Kebabs Recipes, Spotlight on Middle Eastern Chili Blend and Savory Black Garlic, Storing Herbs and Spices, These Teens are Leading the Way

Are you ready to get spicy? This week’s recipes feature two of the most unusual spices in the latest collection from the T.J. Robinson Curated Culinary Selections. Black Garlic is a relative newcomer in the culinary world, one that’s now embraced around the globe. Middle Eastern Chili Blend is a zesty mix that makes an instant dry rub. The two recipes I’m sharing show just how simple a prep can be when you have the right ingredients. Also, read about four brothers, all teens and tweens, who are making it fun for all kids to get healthier.

Black Garlic Aioli

• Black Garlic Aioli

  Move over, ketchup! This is about to become your favorite dip for fries and roasted potatoes as well as the perfect panini condiment. A Microplane grater is ideal to make the zest and grate the garlic.

  Ingredients

  • 1/2 cup mayonnaise 
  • 2 tablespoons extra virgin olive oil 
  • 1 teaspoon lemon zest 
  • 1 teaspoon fresh lemon juice, more to taste
  • 1 to 2 garlic cloves, peeled and finely grated 
  • 1 teaspoon Savory Black Garlic 
  • 2 teaspoons Dijon mustard 
  • 1 teaspoon whole-grain mustard 
  • 1/2 teaspoon coarse sea salt 
  • 1/2 teaspoon freshly ground Vine-Ripened Black Peppercorns

  Directions

  Place all the ingredients in a small mixing bowl and whisk to combine. Cover and refrigerate if not using immediately. 

  Yields about 3/4 cup

Zesty Beef Kebabs

• Zesty Beef Kebabs

  The ingredients in my Middle Eastern Chili Blend make this recipe a snap. Try it with chicken cubes, fish chunks, and hearty vegetables, too. The kebabs are delicious on their own, with grilled veggies or over rice, or tucked into a pita or other Middle Eastern bread with tomatoes, shredded lettuce, onions, and cucumber-yogurt sauce.

  Ingredients

  • 1 1/2 tablespoons Middle Eastern Chili Blend
  • 2 tablespoons extra virgin olive oil, plus more for drizzling
  • 1 1/2 pounds beef tenderloin or top sirloin, cut into 1 1/2–inch cubes

  Directions

  Step 1

  In a large glass bowl, whisk the chili blend into the olive oil. Add the beef chunks and toss to coat. Cover the bowl and refrigerate for 1 hour up to overnight. 

  Step 2

  When ready to cook, preheat your grill to medium-high heat. Brush and oil the grill grate. Thread the meat onto 2 or 3 metal skewers. Grill 2 to 3 minutes per side for medium-rare, or until an instant-read thermometer registers 130°F (it will continue cooking once off the grill). Transfer the skewers to a platter and let the meat rest for 5 minutes. Drizzle with olive oil before serving. 

  Yields 4 servings

Healthy Ingredient Spotlight

Middle Eastern Chili Blend and Savory Black Garlic

Turkey occupies a unique place in the world, at the intersection of Europe and Asia. The region is a hotbed of amazing herbs and spices, represented well by my Middle Eastern Chili Blend, a rich and fragrant mix of black Urfa chili, silk chili, cumin, allspice, and garlic that’s very popular in Turkey for all types of meat dishes.

Its top notes are the chili peppers. The history of peppers began in the New World thousands of years ago. Brought to Europe by explorers like Columbus, spice merchants later introduced various peppers to the rest of the globe. Turkey’s unique terroir,with its hot, dry summers and potassium-rich soil, is excellent for cultivating them. Columbus was also responsible for introducing allspice, indigenous to the Caribbean, to the Old World. Cumin and garlic have been used for centuries all around the Mediterranean and the Middle East, as well as in other parts of the world.

This mix of spices is rich and complex, with a layered flavor profile. There’s a great balance between the smoky mild heat of the stone-ground chilis and the warmth of the cumin, the sweetness of allspice, and the savoriness of the garlic, with a hint of salt and sunflower seed oil to preserve taste and texture. It’s a great primary ingredient in dry rubs and marinades and to elevate tzatziki sauce and other yogurt-based dishes. It adds wonderful flavor tokebabs, boreks, and other meat dishes. Sprinkle it on cooked vegetables and beans, pasta, pizza, eggs, rice, and avocado toast—any dish that would benefit from a bit of spicy heat.

The Central American country of Guatemala has a rich Mayan history, breathtaking natural beauty, and areas with mineral-rich volcanic soils and a mild climate with ample rainfall, perfect for agriculture. Among the crops grown by local farmers is fresh garlic, some of which is fermented to make my Savory Black Garlic.

Garlic is the edible bulb of a plant in the lily family, along with other well-known alliums, including shallots, onions, leeks, chives, and scallions. It has been enjoyed for 5,000 years, with the earliest uses traced back to Egyptian and Indian cultures. Black garlic, in contrast, is a mere few centuries old. It’s said to have originated in Korea and then spread to Japan and Thailand. Its growing popularity around the world is an extremely recent development.

To make black garlic, once fresh garlic is harvested, it goes through a unique fermentation process. The cloves are slowly heated at a low temperature until they attain a deep black color, then they’re dried and ground. Compared to traditional garlic powder, black garlic is rich and complex, with sweet, sour, and even some smoky notes that lend a fantastic umami taste to dishes. 

Use black garlic to amp up the taste of fresh garlic in recipes or instead of fresh cloves. It’s great in marinades and vinaigrettes, dips like black garlic aioliand the Turkish yogurt sauce cacik, soups, and stews. Perfect for making garlic bread and croutons, it will also enhance aglio e olio, khao pad,grilled or roasted meats, stir-fries, soba noodles, chicken piccata, sautéed shrimp, risottos, and chili. Sprinkle it on mashed potatoes,sautéed spinach and other vegetables, and pizza. 

According to a report in the Journal of Food and Drug Analysis, black garlic may have even more healthful components than raw garlic, with antioxidant, anti-allergy, anti-inflammatory, and even cancer-fighting effects. That’s because complex changes occur to its phytochemicals, such as polyphenols and flavonoids, during fermentation. 

Quick Kitchen Nugget

Storing Herbs and Spices

The best way to store spices isn’t what you’re used to. They should be in tightly sealed pouches or glass containers and, importantly, away from light, humidity, and heat, so don’t keep them above or next to your cooktop. Instead choose a pantry shelf or a drawer away from the oven. Soon enough it will become second nature to take them out of their new “home” as you prep cooking ingredients. 

For Your Best Health 

These Teens are Leading the Way

I first met the Ansari brothers—Abdullah, 17, Zain, 14, Emaad, 12, and Qasim, 10—a few years ago when I was on their innovative “The Holistic Kids’ Show Podcast” and couldn’t have been more impressive with their goal to help other kids be as healthy as possible during their important formative years. 

They’ve lectured at leading integrative and functional medicine conferences, including being the first youth speakers at the 2024 International Institute of Functional Medicine, A4M 2025 and The Mindshare Summit 2025. They have also spoken at the Nourished Festival, served as keynote speaker at the YMCA Interfaith Mayor’s Breakfast, and presented at major conferences like MAS-ICNA, reaching audiences of over 60,000. The Holistic Kids have been featured in top podcasts and print and online media outlets like Wellness Mama podcast, Rational Wellness Podcast and The Holistic Primary Care Magazine. 

They’re now the authors of The Teen Health Revolution: Lifestyle Secrets to Optimize Your Mind, Body, and Soul, which was just released. [link: https://www.amazon.com/Teen-Health-Revolution-Unlocking-Lifestyle/dp/1538195909] Recognizing that today’s teenagers are facing an unprecedented rise in chronic diseases and mental health challenges, the brothers cover topics from nutrition, gut health, and managing stress to tech balance, the importance of sleep, practicing gratitude, connecting with nature, and more.

With expert-backed strategies (their mom is the noted board-certified holistic family physician Madiha Saeed, MD), actionable advice, dozens of lifestyle tips, recipes, and tools for managing over twenty common health conditions among teens, their book delivers practical steps that are easily integrated into everyday life. It’s a must-read for parents and grandparents, too, to help young ones improve their brains, bodies, and souls for a healthier, happier life.

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Fabulous Focaccia and Steak au Poivre Recipes, Spotlight on Rosemary and Black Peppercorns, When Whole Spices Are Best, How Junk Food Can Scramble Memory

This edition of The Olive Oil Hunter Newsletter has a decidedly French bent, from the Provençal rosemary on the focaccia to the classic steak au poivre, redolent with freshly crushed black peppercorns. Both recipes will be welcome additions to your holiday celebrations, and I know you’ll appreciate the ease with which you can make what you might think of as restaurant-only dishes. After reading the latest research on junk food below, if you’re like me, you’ll want to focus on preparing as many homemade and healthful meals as possible.

Fabulous Focaccia

• Fabulous Focaccia

  Flatbreads like focaccia are very forgiving—you don’t need to be an expert baker to create this crispy-on-the-outside, spongy-on-the-inside Italian classic. In fact, it’s the perfect beginner recipe to take the mystery out of dough-making. Plus, you can customize the toppings to your taste—slivered onions are at the top of the list for many. Leftover squares can be sliced horizontally and turned into panini.

  Ingredients

  • 1 tablespoon active dry yeast 
  • 2 cups warm water, between 105°F and 115°F
  • 1 tablespoon honey
  • 8 tablespoons extra virgin olive oil, divided use, plus more for dipping
  • 1 teaspoon fine sea salt
  • 5 cups all-purpose, bread, or 00 flour, plus more for kneading
  • Provençal Rosemary
  • Very coarse sea salt

  Directions

  Step 1

  In the bowl of a stand mixer fitted with the paddle attachment, mix the yeast, water, and honey for a few seconds. Allow the yeast to bloom (get foamy), about 5 to 8 minutes. Add 2 tablespoons of the olive oil, the fine salt, and flour, and mix until a sticky dough forms. Switch to the dough hook and knead until smooth and elastic, about 7 minutes. The dough will still be somewhat sticky but should pull away from the sides of the bowl as you lift it. If it’s too sticky to handle, add more flour, 1 tablespoon at a time. 

  Note: If you don’t have a stand mixer with a dough hook, bloom the yeast, water, and honey in a large bowl. Add the olive oil and salt and then the flour, mixing with a large spatula and then with your hands. Turn the dough out on a lightly floured countertop, flour your hands, and knead until smooth, about 7 minutes. 

  Step 2

  Pour 1 tablespoon of olive oil into a clean, large bowl. With lightly floured hands, form the dough into a ball and roll it in the olive oil. Place the bowl in a warm spot in your kitchen and cover with a clean dish towel. Let rise until doubled in volume, about an hour. (If you poke it with a fingertip, it should spring back right away.)

  Step 3

  Pour 3 tablespoons of olive oil into a 13×9 metal cake pan and rotate the pan to coat it well. Punch down the dough and turn it into the pan. Use your fingertips to press it out to the edges and into the corners of the pan. Use your fingertips or knuckles to make a pattern of indentations in the dough. Cover the pan with your kitchen towel and let it rest for 20 minutes while you preheat your oven to 450°F.

  Step 4

  Just before baking, go over the indentations if needed. Drizzle the final 2 tablespoons of oil over the top of the dough and sprinkle on the rosemary needles and coarse salt as desired. Bake for 25 minutes, rotating the pan halfway through, until the focaccia is golden and pulls away from the sides of the pan. Let cool for 5 minutes, then cut and serve with olive oil for dipping. 

  Yields 10 generous servings

Steak au Poivre

• Steak au Poivre

  My take on the French classic is the perfect showcase for my vine-ripened black peppercorns, which flavor the steaks and the sauce. Even though the traditional heavy cream is replaced with heart-friendlier half-and-half, the sauce is luscious and rich.

  Ingredients

  • Two 6-ounce filet mignon steaks, about 1 1/2 inches thick
  • 1 teaspoon coarse sea salt
  • 2 tablespoons Vine-Ripened Black Peppercorns 
  • 3 tablespoons extra virgin olive oil, more if needed 
  • 1 garlic clove, smashed
  • 2 fresh thyme sprigs
  • 1 tablespoon minced shallot
  • 2 tablespoons cognac
  • 1/2 cup homemade or store-bought low-sodium beef broth
  • 1 teaspoon Purple Shallot Powder
  • 1/2 cup half-and-half
  • 1 teaspoon Dijon mustard

  Directions

  Step 1

  Season the steaks on all sides with the coarse salt and place them on a wire rack set over a dish to catch any juices. Refrigerate for 30 minutes to air-dry.

  Step 2

  Use a mini chopper or bean grinder to coarsely crush the peppercorns—do not let them turn into a powder. Once the steaks are ready, place them on a clean plate and coat heavily on all sides with the crushed peppercorns. 

  Step 3

  Heat a cast-iron or other skillet large enough to hold both steaks over medium-high heat. When hot, add the olive oil and the steaks, searing them for 4 minutes. Flip and add the garlic and thyme to the pan. Cook for 4 more minutes to sear the other side of the steaks. Test the steaks with an instant-read thermometer; it should register about 130°F for medium-rare. Use tongs to transfer the steaks to two dinner plates and let them rest while you finish the sauce.

  Step 4

  Remove the garlic and thyme from the pan. If the pan looks dry, add another tablespoon olive oil along with the shallots. Cook the shallots until soft, about 2 minutes. Lower the heat and add the cognac, using a heat-resistant spatula to scrape any fond off the bottom of the pan. 

  Step 5

  Add the broth and shallot powder, then raise the heat to a low boil and reduce for 2 minutes. Stir in the half-and-half and reduce until thickened. Stir in the mustard. Top each steak with a large spoonful of sauce before serving.

  Yields 2 servings

Healthy Ingredient Spotlight

Rosemary and Black Peppercorns

Located in the south of France, Provence is steeped in history. Famous for its picturesque villages and dramatic landscapes including lavender fields, the sunny and dry climate and limestone-rich soil are perfect for cultivating aromatic herbs like my Provençal Rosemary. Rub a few needles between two fingers and inhale—you’ll be transported to this idyllic locale. 

Though the recorded history of rosemary dates back thousands of years to early Greek and Roman times, the first culinary mention doesn’t appear until the 15th century. Used to preserve meat, rosemary was also found to impart a wonderful flavor. That association continues to this day—from roasted chicken to leg of lamb, both in marinades and dry rubs, rosemary is a popular seasoning for many proteins. 

Rich in essential oils, rosemary’s flavor comes from eucalyptol and alpha pinene, aromatic compounds that impart the flavor of pine, citrus notes, and hints of mint and tea. The evergreen freshness of rosemary is a direct result of the local terroir—the soil, topography, and climate in which it’s grown.

A mainstay of French classics like ratatouille and coq au vin, rosemary also has a place in cuisines throughout the Mediterranean and Middle East regions. It’s integral tolamb dishes, roasted chicken,bean dipand other bean dishes. Sprinkle it over focacciaand other flatbreads before baking and on potatoes and other vegetables before roasting.As a garnish, just a pinch gives added zest to pizza, omelets, and popcorn.

Research tells us that rosemary has been used for medicinal purposes for centuries. The herb’s benefits may even include boosting memory—it’s said that ancient Greek scholars would wear a crown of sprigs to help during exams. It has anti-inflammatory phytonutrients with potential anti-anxiety compounds. In Mexico, for instance, rosemary is often used to make a tea to ease indigestion and other tummy troubles and as a calming agent for better sleep.

Black pepper is the most widely used spice on the planet. My Vine-Ripened Black Peppercorns are grown in one of the most fascinating places on Earth, the Zanzibar archipelago. Its location just off the coast of East Africa, with fertile soil perfect for growing spices and other crops, put it at the heart of the spice trade for centuries. 

The history of black peppercorns dates back at least 4,000 years and can be traced to Kerala, a province in southwest India. Once the most coveted spice in the world, peppercorns were the original “black gold.” Grown in bunches like tiny grapes, they are the seeds of a plant and are considered a fruit. Traditionally, they’re harvested while still green, but on the organic farm where mine are grown, they’re allowed to ripen longer on the vine before being handpicked and sun-dried in a process that gives them their dark, wrinkly shell and strong yet bright spiciness.

The aroma reminds me of rich cedar—dark and woody—with a hint of florals, allspice, and anise. On the palate, its punch comes from its powerful compound piperine, along with notes of nutmeg, cacao nibs, and citrus. 

You’ll want to reach for your pepper grinder for every meal! It defines many beef and pork dishes and makes a perfect crust for duck breast and tuna. It will enliven vinaigrettes and other dressings, roasted sweet potatoes and winter squashes, vegetable slaws, cold pasta salads,mulled wine, and poached pears. 

Ancient Indian and Egyptian cultures used peppercorns as an anti-inflammatory, an analgesic, and a preservative. Contemporary research has found that science backs up those early practices, thanks to the enzymes in the compound piperine—they help the body better absorb both conventional and herbal medications. Although research is in the early stages, piperine is being investigated as a way to improve nonalcoholic fatty liver disease, which is reaching epidemic proportions worldwide. 

Quick Kitchen Nugget

When Whole Spices Are Best

Black pepper starts losing its flavor the moment it’s ground or cracked so it’s best to buy peppercorns, not pre-ground tins or jars. The same is true for pod-like spices such as cardamon and star anise and seeds like mustard seed, coriander, and cumin. Also, these taste best when toasted before being ground in a spice grinder when needed. 

For Your Best Health 

Junk Food Can Scramble Memory

A new study conducted in the lab has found that high-fat junk food rewires the brain’s memory hub, leading to the risk of cognitive dysfunction. It can impair memory within days by overstimulating key neurons, according to UNC School of Medicine researchers led by Juan Song, PhD, principal investigator and professor of pharmacology, and Taylor Landry, PhD, first author.

For the study, mice were placed on high-fat diet resembling fatty junk food, similar to the typical Western-style diet rich in saturated fat from meals like cheeseburgers and fries. The researchers then did behavioral testing. Within 4 days of eating the high-fat diet, results showed that CCK interneurons, a special group of brain cells in in the brain’s memory hub, became abnormally active due to an impaired ability of the brain to receive glucose (sugar). This overactivity disrupted how the hippocampus processes memory. Results suggest that fatty junk foods can affect the brain almost immediately, well before the onset of weight gain or diabetes. The discovery also showed that a protein called PKM2, which controls how brain cells use energy, plays a key role in this problem.

“We knew that diet and metabolism could affect brain health, but we didn’t expect to find such a specific and vulnerable group of brain cells—CCK interneurons in the hippocampus—that were directly disrupted by short-term high-fat diet exposure,” said Dr. Song, a member of the UNC Neuroscience Center. “What surprised us most was how quickly these cells changed their activity in response to reduced glucose availability, and how this shift alone was enough to impair memory.”

The findings highlight how sensitive memory circuits are to diet, underscoring the importance of nutrition in maintaining brain health. A high-fat diet, rich in saturated fats, could possibly lead to an elevated risk of developing neurodegenerative diseases, like dementia and Alzheimer’s, according to the study.

The research also showed that restoring brain glucose levels calmed down overactive neurons and fixed memory problems in the mice: Dietary interventions like intermittent fasting periods following a high-fat diet were sufficient to normalize CCK interneurons and improve memory function. 

“This work highlights how what we eat can rapidly affect brain health and how early interventions, whether through fasting or medicine, could protect memory and lower the risk of long-term cognitive problems linked to obesity and metabolic disorders,” said Dr. Song. “In the long run, such strategies could help reduce the growing burden of dementia and Alzheimer’s linked to metabolic disorders, offering more holistic care that addresses both body and brain.”

This research is ongoing to further understand how these glucose-sensitive neurons disrupt brain rhythms that support memory. The researchers plan to test whether the targeted therapies could be translated to people, how a high-fat diet could be a factor in Alzheimer’s disease, and how lifestyle-based interventions, such as dietary patterns that stabilize brain glucose, might offer protective benefits. The study was published in the journal Neuron.

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