Theo Family Nib Recipes

Is there really a recipe out there that couldn't be improved upon with a jolt of pure chocolate goodness? Okay, maybe nib jell-o is not an option, but otherwise, I invite you to celebrate, innovate, and let me know how it all turns out. Here are a few tried and true Theo family recipes to get you started:

Crunchy Cauliflower
Watercress Fig, Goat Cheese and Nib Salad
Pumpkin Bread
Butternut Squash with Nibby Cilantro Pesto
Nibby Chicken
Polenta with Roasted Vegetables, Prosciutto, Fontina and Cocoa Nibs

Crunchy Cauliflower

• One head of cauliflower, cut into 2" pieces
• 1/2 large onion, finely chopped
• 2 Tbsp butter
• 4 Tbsp olive oil
• salt and pepper
• 1 tsp turmeric
• 1 Tbsp grated lemon zest
• 1/4 cup Theo cocoa nibs
• 1/2 cup grated Gruyere cheese

Heat oven to 400 degrees. Saute onion in butter until soft. Add turmeric, salt, and pepper. Add cauliflower and olive oil and bake in pyrex about 30 minutes, stirring to distribute browning. Finish with zest, nibs, & cheese.

Watercress, Fig, Goat Cheese and Nib Salad
serves six

Salad ingredients

• Two heads of watercress
• 1 pint of fresh figs, quartered
• Oil cured black olives, pitted
• 1 grapefruit, halved, pitted and sectioned finely
• cocoa nibs to garnish (about 3 Tbsp)

Dressing ingredients

• 1 cup olive oil
• 1/2 cup red wine vinegar
• 2 Tbsp fresh cilantro
• 1/4 cup honey
• 1 tsp mustard
• juice of half a lemon
• chili powder to taste
• salt to taste

Combine dressing ingredients and blend until smooth. Toss watercress with lemon juice and dressing, reserving 1/3 for drizzling. Divide greens onto plates, and garnish with remaining ingredients. Drizzle with remaining dressing and sprinkle generously with cocoa nibs.

Pumpkin Nib Bread

• 2 2/3 cups sugar
• 2/3 cup butter
• 3 1/3 cups flour
• 2 tsp baking soda
• 1 tsp cinnamon
• 2/3 cup water
• 2/3 cup Theo cocoa nibs
• 1/2 tsp clove
• 1/2 tsp salt
• 1/2 tsp baking powder
• 2 cups pumpkin puree
• 4 eggs, beaten

Cream together butter and sugar. Add eggs, pumpkin and water. Sift together dry ingredients and blend with wet ingredients, mixing in nibs at the end. Pour into two greased loaf pans, and bake 1 hour at 350 degrees.

Butternut Squash with Cilantro Pesto and Theo Cocao Nibs

• 1 (3-pound) butternut squash, peeled and cubed (1/2" dice -  about 6 cups)
• 1/4 cup olive oil
• 1/2 cup raw green pumpkin seeds (hulled!)
• 3/4 cup chopped fresh cilantro
• 1 1/2 tsp fresh lemon juice
• 1/2 cup Theo cocoa nibs

Preheat oven to 500°F with rack in middle position. Toss cubed squash with 2 Tbsp of the oil and 1/2 tspn salt,then arrange in a single layer in a 17x12" baking pan and roast, turning occasionally, until golden brown on edges, 20 to 25 minutes. Meanwhile, toast pumpkin seeds in 1 tTbsp oil in a heavy skillet over medium-high heat, stirring frequently until seeds are puffed and beginning to brown, 2 to 4 minutes. Transfer to a large plate to cool. Pulse cooled seeds in a food processor with cilantro, nibs, lemon juice and remaining tablespoon oil to a coarse paste.

Toss squash with pesto and salt and pepper to taste. Serve immediately.

Nibby Chicken
serves 4

• 1 Tbsp olive oil
• 1 3lb chicken, cut into 8 pieces (or 4 legs and 4 breast halves or your choice)
• 2 large red bell peppers, cut into strips (about 4 cups)
• 2 medium onions, cut into strips (about 3 cups)
• 2 cups diced smoked ham steak
• 1/4 cup Theo cocoa nibs
• 2 tsp smoked paprika
• 1 1/2 cups chicken broth
• 1/4 cup chopped fresh Italian parsley

Heat oil in heavy wide pot over medium-high heat. Salt and pepper chicken pieces and cook until browned - about 6 minutes per side. Transfer chicken to bowl. Saute bell pepper, onion, and cubed ham in the pan drippings with 1 tsp paprika until veggies are soft and lightly colored, about 8 minutes. Return chicken to pot and add broth and remaining paprika. Bring to boil. Reduce heat, cover, and simmer 10 minutes. Uncover; add nibs and simmer until chicken is tender, about 10 minutes longer. Salt and pepper to taste and garnish with parsley.

Polenta with roasted vegetables, prosciutto, Fontina and cocoa nibs
serves six

• One head of kale


• One medium onion


• 3 cups of fresh tomato


• 1 cup of eggplant


• 2 cloves garlic (or to taste)


• 1 Tbsp of mixed oregano and thyme


• 2 cups coarse corn meal


• 6 cups stock


• 1/3 cup Theo cocoa nibs


• Salt and Pepper to taste


• 1/4 lb diced proscuitto


• 8 oz grated Fontina

Heat oven to 450 degrees. Loosley dice veggies and toss in olive oil and herbs. Roast until soft and just starting to color - approx. 45 minutes. While vegetables are cooking, simmer the polenta in the stock, adding more stock or water if necessary to maintain a looser consistency. When vegetables are done, stir in the nibs, and add salt and pepper. Spoon polenta into bowls, cover with vegetable mixture and garnish artfully with cheese and proscuitto - place under broiler if the mood strikes you.