Williams-Sonoma Fort Worth Recipes 11/11/2018

Wild Raspberry Lime Kool-Aid
10 - 12 bags Wild Raspberry Hibiscus tea bags
4 - 6 cups water
1/2 cup Agave
4-6  key limes, juiced
In a pot add the water and the tea bags and bring to a boil. Turn off and cover for 10 minutes. Stir in the lime juice and place in refrigerator for about an hour. Stir in agave and an additional cup of water and serve. NOTE: Add more agave for desired sweetness. 

Chocolate Walnut Candy
1 cup chopped walnuts
1 cup  dates, pitted
1/2 cup coconut oil
3/4 cup cacao powder
3/4 cup agave
Slice the dates into smaller pieces and add to food processor with the chopped walnuts. Pulse several times until coarse. In a small baking pan, tightly layer the bottom of pan with the mixture. Set aside in refrigerator. In a double boiler, melt the coconut oil. Stir in the cacao powder. Mix until saucy. Stir in the agave. Remove from heat and pour the sauce over the walnut and date mixture. Place in freezer for about 10 minutes. Using a knife, cut the candy into rectangular pieces and serve. NOTE: Keep candy in the refrigerator. 

Spicy, Smoked Chick Peas
3 cups cooked chick peas 
1 tablespoon Himalayan salt
1 tablespoon red pepper flakes
1 tablespoon smoked paprika
1 tablespoon onion powder
Heat a medium saucepan with oil on medium heat. Add the chick peas, red pepper flakes, smoked paprika, salt, and onion powder. Mix well and reduce heat. Cook on simmer for 10 minutes stirring occasionally.  NOTE: Add more oil to prevent peas from drying out. 

Spicy Garbanzo Pasta 
1 pound of garbanzo pasta, cooked
1 red bell pepper, chopped
1 small onion, chopped
1 cup, sliced, baby bella mushrooms
1 tablespoon red pepper flakes
1 tablespoon smoked paprika
1 tablespoon onion powder
1 tablespoon Himalayan  salt
Heat a medium saucepan with oil on medium heat. Add the pasta, red bell pepper, onion, mushrooms, red pepper flakes, smoked paprika, onion powder, and salt. Mix well! Taste test.
NOTE: Add more red pepper flakes to make more spicy.