Pinch of Salt

Changing the way you think about salt.

Archive for the month “April, 2017”

TRUFFLE DEVILED EGGS

deviled-egg

If you love deviled eggs, this recipe is for you.  Wonderful combination of sweet relish and black truffle will leave your tastebuds dancing for more.

INGREDIENTS

  • 12 eggs
  • 4 tablespoons mayonnaise
  • 2 teaspoon yellow mustard
  • 2 teaspoon sweet relish
  • White Truffle Sea Salt
  • Black Pepper
  • Paprika, for dusting

DIRECTIONS

  1. Place eggs in a large wide saucepan and cover with cold water.  Bring to a boil for 12 minutes.  Remove eggs and cool in refrigerator.  Remove shells from eggs and slice in half lengthwise.
  2. Separate egg yolks and place into a bowl. Place whites on a separate plate.  In the bowl add mayo, mustard, relish and white truffle sea salt and pepper to taste.  Mash together with fork until creamy and smooth.
  3. Using a large star tip and resealable plastic bag, pipe the yolk mixture back into each egg, enough to fill yolk holes completely.
  4. dust top with paprika and a pinch of white truffle sea salt.

Yum Yum!

 

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SPAGHETTI SQUASH PASTA MARINARA

Homemade Cooked Spaghetti Squash Pasta

This health conscious version of pasta marinara is so easy to make and you won’t have the guilt of all the carbs!  This is gluten free too!

INGREDIENTS

  • 1 whole spaghetti squash
  • 1/4 cup extra-virgin olive oil
  • Sel Gris Sea Salt and freshly ground black pepper
  • 4 cups prepared favorite marinara sauce, gluten free if desired
  • Basil
  • Parmesan, grated

DIRECTIONS

Preheat oven to 450 degrees

  1. Split the squash in half and scrape out seeds. Line an oven tray with aluminum foil.
  2.  Season the spaghetti squash with olive oil, sel gris sea salt and pepper. Place flesh side down and roast for 30 to 40 minutes until fully cooked. Remove from the oven and let rest until cool enough to handle.
  3. When squash is cool enough to handle, using a fork or spoon scrape the strands of squash from the inside of the skin. Place spaghetti squash in bowl and scoop marinara over squash and garnish with basil and parmesan.
  4. Serve and enjoy.

ROASTED CHICKEN SALAD W/CITRUS VINAIGRETTE

chicken salad with tomatoes and cucumber

This healthy salad is an easy and delicious lunch staple at our house.   Don’t yet the simplicity of the ingredients fool you.  The citrus vinaigrette packs a ton of flavor.

INGREDIENTS

  • Roasted or Grilled Chicken Breast, sliced and cooled
  • 1 bag spring mix or favorite blend of salad mix
  • sliced cucumber
  • sliced red onion
  • roma tomato quartered
  • sliced almonds
  • Avocado cubed

VINAIGRETTE DRESSING

  • 1/2 teaspoon grated lemon zest
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon agave syrup
  • 1/2 teaspoon dijon mustard
  • 1/4 teaspoon fleur de sel
  • 3-4 tablespoon extra virgin olive oil
  • 1/2 teaspoon champagne vinegar

In a small bowl, whisk together the lemon zest, lemon juice, agave, mustard, and fleur de sel, whisking until everything are dissolved.  Add 3 tablespoons of the oil in a slow stream, whisking constantly until the dressing is well blended.  Add more oil slowly if desired.  season with black pepper to taste.

DIRECTIONS

Preheat oven to 400 degrees.

  1. Lightly coat chicken with olive oil and season chicken breast with himalayan salt and pepper
  2. Baked or grill until no longer pink in middle.  25-30 minute in oven or 8-12 minute on the grill.
  3. Let cool and slice
  4. In a large bowl add salad, onion, cucumber, tomato, avocado, and almonds
  5. Drizzle Citrus vinaigrette over salad and enjoy

 

CUCUMBER & GARBANZO SALAD

Chickpea salad with tomato cucumber and green onion

Looking for a refreshing, delicious salad packed with flavor, this is it.

INGREDIENTS 

  • 3/4 cup extra virgin olive oil
  • 2 tablespoons red wine vinegar
  • 1 1/2 teaspoons Flake Sea Salt
  • 1 1/2 teaspoons freshly ground black pepper
  • 2 cups canned garbanzo beans, drained
  • 5 pickling cucumbers or Kirbies, peeled and diced
  • 1 medium red onion, diced
  • 2 tomatoes, peeled, seeded, and diced
  • 1 stem green onion, chopped

DIRECTIONS

Combine olive oil, vinegar, salt, and pepper in a large bowl and whisk. Add remaining ingredients, toss and chill.

 

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