T he wayAmerica cooks is in the midst of a flavorful evolution, accord ing to the 10th annual McCormick® Flavor Forecast™. The report predicts an increased preference for high-impact flavors, balanced with

comforting favorites. We’ll see new flavor com bina

tions, thanks to the breadth of year-round ingredients, chosen and preserved at the peak of freshness, available in a pantry near you.

“Flavor has never been so quick and accessible,” says Kevan Vetter, Executive Chef at McCormick. “Today, a well-stocked pantry is like having a local farmer’s market or bountiful back yard garden in your kitchen.” The endless harvest of canned, pickled, preserved, frozen and dried ingredients are indispen sable, at-the-ready tools for everyday one-dish meal ideas that are anything but ordinary.

For example, a convenient can of coconut milk takes pumpkin pie spice and chicken thighs Caribbean. Economical canned chickpeas add Mediter ranean flair to once-humble Shepherd’s Pie, now featuring the alluring warmth of roasted cumin. And, aromatic bay leaves join salty-tart preserved lemons to brighten up tortellini, courtesy of the local grocer (or, your own handi work — see sidebar).

For more easy recipes and featured flavor pairings, visit www.flavorforecast. com.
Shepherd’s Pie with
Cumin & Smashed Chickpeas
Prep Time: 15 minutes
Cook Time: 45 minutes

1 1/2 pounds all-purpose potatoes, peeled and quartered
1 can (15 1/2 ounces) chickpeas (garbanzo
beans), drained and rinsed, divided
1/4 cup milk
2 tablespoons butter
1 1/2 teaspoons McCormick® Gourmet Collection
Sicilian Sea Salt, divided
1 pound ground lamb
1/2 pound lean ground beef
1 cup coarsely chopped onion
1 tablespoon McCormick Gourmet Collection
Roasted Ground Cumin
1 teaspoon McCormick Gourmet Collection
Ground Coriander
1/2 teaspoon McCormick Coarse Ground
Black Pepper
1/4 cup whiskey or apple cider
1 cup beef broth
1 tablespoon cornstarch
1 cup each frozen carrots and green beans, unthawed
1.Place potatoes in 2-quartsaucepan. Add water to cover. Bring to boil. Reduce heat to low; cover and simmer 10 minutes or until potatoes are tender. Drain and return to saucepan. Add 1/2 of the chickpeas, milk, butter and 1/2 teaspoon of the sea salt; coarsely mash until well blended. Set aside.

2. Brown lamb and beef in large nonstick skillet on medium-high heat. Drain fat. Add onion, cumin, coriander, remain ing 1 teaspoon sea salt and pepper; cook 3 to 4 minutes or until onions are tender, stirring occasionally. Stir in whiskey. Stir broth into cornstarch until smooth. Add to skillet; stir constantly until well blended. Stir in vegetables and remaining chickpeas. Spoon into 2-quart baking dish. Spread potato mixture evenly over top.

3. Bake in preheated 400°F oven 15 to 20 minutes or until mixture is bubbly and top is golden brown. If needed, place under preheated broiler to brown potato topping.

Makes 8 servings.

Nutrition Information per Serving: 316 Calories, Fat 14g, Protein 19g, Carbohydrates 25g, Cholesterol 63mg, Sodium 643mg, Fiber 4g
Lemon-Bay Tortellini with
Spinach & Wild Mushrooms
Prep Time: 10 minutes
Cook Time: 15 minutes
1/2 preserved lemon
2 McCormick Bay Leaves
1 package (12 ounces) cheese tortellini
2 cups frozen leaf spinach, unthawed
4 strips bacon
1 medium shallot, finely chopped
1/4 cup olive oil
8 ounces sliced assorted mushrooms
1 teaspoon McCormick Minced Garlic
Grated Parmesan cheese (optional)

1. Remove and discard pulp from preserved lemon.
Rinse peel to remove excess salt. Coarsely chop peel
(about 2 tablespoons). Set aside.
2. Bring water and bay leaves to boil in large saucepot.
Stir in tortellini. Cook as directed on package,
adding frozen spinach during last min ute of cooking.

Drain, reserving 1/4 cup of the cooking water.
Discard bay leaves.
3. Meanwhile, cook bacon in large skillet on medium
heat until crisp. Drain on paper towels. Crumble
bacon; set aside. Add shallots to bacon drippings;
cook and stir 3 minutes. Add oil, mushrooms, garlic
and preserved lemon peel; cook and stir 3 minutes
or until mushrooms are tender. Add tortellini mix
ture and reserved cooking water; toss to mix well.
Sprinkle with bacon. Serve with grated Parmesan
cheese, if desired.
Makes 6 servings.
To prepare with fresh spinach: Cook tortellini as directed,
omitting the frozen leaf spinach. Cook bacon
and mushrooms as directed. Stir in 1 package (6
ounces) baby spinach leaves until slightly wilted. Continue
as above.
Nutrition Information per Serving: 416 Calories,
Fat 24g, Protein 13g, Carbohydrates 37g, Cholesterol
46mg, Sodium 729mg, Fiber 5g