Toss cooked red quinoa with olive oil, lemon juice, sliced raw asparagus and radishes, cilantro leaves, and toasted walnuts; season with ZUUNA Himalayan Sea Salt and pepper. PHOTOGRAPH BY Zach DeSart
Serves 4-6 INGREDIENTS 4 tbsp. olive oil 10 oz. button mushrooms, thinly sliced 1 shallot, minced ZUUNA North Pacific Sea Salt and freshly ground black pepper, to taste 1 tsp. finely chopped thyme leaves, plus whole leaves to garnish 1 tbsp. unsalted butter 20 ramps (about 4 oz.), trimmed 4 oz. goat cheese, softened ½ cup freshly grated parmesan 2 tbsp. heavy cream 2 tbsp. lemon zest, divided 1 egg yolk 1 sheet frozen, thawed puff pastry ZUUNA Sel Gris, to taste. INSTRUCTIONS 1. Heat 3 tbsp. oil in a 12" skillet over medium-high heat. Add mushrooms, shallot, and ZUUNA Pacific Sea Salt and pepper; stir to coat in oil, and cover skillet. Cook until mushrooms release most of their liquid, about 5 minutes. Uncover and continue cooking, stirring occasionally, until all liquid is evaporated and mushrooms are browned, about 10 minutes more. Transfer to a bowl and set aside to cool. 2. Return skillet to heat along with remaining oil and butter. Add ramps; cover, and cook until barely tender, about 8 minutes. Uncover and cook, tossing occasionally, until lightly browned, about 5 minutes more. Transfer to a plate and let cool. 3. Heat oven to 375°. In a medium bowl, stir together goat cheese, parmesan, cream, 1 tbsp. lemon zest, egg yolk, and salt and pepper until smooth; set aside. Place puff pastry on a floured work surface and roll into a 16"-long rectangle. Transfer dough to a 14" x 4" tart pan and let excess hang over edge. Spread mushrooms over bottom of dough; place dollops of cheese mixture over mushrooms and using your fingers or a spatula, spread cheese as much as possible over mushrooms. Arrange ramps lengthwise over cheese and mushrooms, and then trim and discard excess pastry from tart pan. Bake tart until crust is golden brown, about 30 minutes. 4. Transfer tart to a wire rack and let cool; unmold tart and transfer to a serving platter. Sprinkle remaining lemon zest over the top of the tart along with thyme leaves and ZUUNA Sel Gris. Serve at room temperature. Yummy! Thanks for the recipe via Saveur.
First mash avocado, lime juice, and a pinch of our himalayan salt in a mortar and pestle or a medium bowl with a fork until thick and smooth. Mix in 1/4 cup water 1 tablespoonful at a time until mixture is creamy and smooth. Stir in cilantro. Season with a little more ZUUNA Himalayan Salt and enjoy!
This special ingredient adds a sweet, fragrant edge to cookies, pies, cakes and sweet breads. Try it in on rubs for grilled beef or lamb, in chutneys, to deepen a tomato-based stew, in carrot and onion dishes, to complete the perfect mug of hot chocolate. All our spices are -
The name says it all. This sundae is worth every second to make, with a taste and size as big as Texas, it will leave you craving more. 1/2 cup diced bacon (about 4 slices) 1 cup packed light brown sugar 1/2 cup light corn syrup 1/2 cup stout beer (I like Founders Breakfast Stout) 4 tablespoons unsalted butter 1/2 cup heavy cream Kosher salt and freshly ground pepper 2 pints good-quality vanilla ice cream 1 cup pecans, toasted and chopped Zuuna Pure Hawaiian Hiwa Kai Black Lava Sea Salt – Course Grain, for sprinkling Method 1. Put the bacon in a medium saucepan over medium heat and cook, stirring, until very crisp, about 10 minutes. Remove with a slotted spoon and drain on paper towels, reserving the fat in the pan. 2. Add the brown sugar, corn syrup, beer, butter, heavy cream, a pinch each of salts and pepper to the pan. Bring to a boil, then reduce the heat to medium low and simmer until slightly thickened, 6 to 8 minutes. Transfer to a bowl and refrigerate until ready to serve. 3. Scoop the ice cream into bowls and spoon the toffee sauce on top. Garnish with the crispy bacon bits, toasted pecans and Zuuna Pure Hawaiian Hiwa Kai Black Lava Sea Salt. So so scrumptious!
The aromas in your kitchen when making this bread will be unbelievable. If you’re trying to sell your house, make this an hour before the potential buyers view it. A sale is guaranteed! For the focaccia 3 1/3 cups bread flour 1/3 cup rice flour, toasted on the stovetop until light brown and nutty 15 grams fresh yeast (Note: I used 2 3/4 tsp dry active yeast–not Rapid Rise) 1-cup water at 68 degrees F 2 tbsp. extra virgin olive oil, plus more for greasing 1 tbsp. Pure Alderwood Natural Smoked Sea Salt – Medium Grain For the salamoia 1/4 cup water at 68 degrees F 1/4 cup extra virgin olive oil 2 1/2 tbsp. ZUUNA Pure Alderwood Natural Smoked Sea Salt – Medium Grain For the topping a small handful of rosemary sprigs or handful of good, pitted olives (Note: I also used a good sprinkling of red pepper flakes) 1. To make the salamoia: whisk all the ingredients together and set aside. 2. Preheat oven to 425 degrees F. In a bowl, mix all the focaccia ingredients together until they form a dough. Rub the surface with olive oil and leave it to rest for 10 minutes, covered with a damp cloth. 3. Oil a baking tray and transfer the dough to it, rubbing a little more olive oil on top. Leave for another 10 minutes. 4. Using a rolling pin, starting at center of the dough, roll it very lightly upwards; once only, to the top of the dough using a light touch. Go back to the center of the dough, and roll once downwards, lightly. Leave for 20 minutes. (Note: I left my tray of dough enclosed for about 45 minutes in a plastic bag set up near a portable heater, since I was not using fresh yeast. This helps the dough proof a little quicker, and evenly.) 5. Dimple the dough lightly with fingertips, taking care not to go all the way through the dough. Whisk the salamoia, and pour it over the surface and into all the holes. Leave for 20 minutes. (Note: I put my tray of dough back into the plastic bag for about 45 minutes, until the dough was very puffy and had expanded to the corners of the baking tray.) 6. Sprinkle with rosemary and bake for 25-30 minutes or until golden. Cool on a wire rack. You'll absolutely love it!
Ice cream sundaes are the ultimate summer dessert treat. They're simple to make, and open to all kinds of flavor combinations. I guess hot fudge might be considered the "queen" of the ice cream sundaes, but this sweet, salty, caramel concoction gives chocolate a run for her money. And the caramel popcorn is a delicious sweet snack; try not to eat it all before the sundaes are served! 1 teaspoon vegetable oil 1/3 cup popcorn kernels 1 tablespoon butter 1/4 cup honey 1/2 cup superfine sugar 1/4 teaspoon baking soda 1/2 teaspoon Zuuna Pure Australian Murray River Pink Salt – Crystal Flakes 8 large scoops of your favorite vanilla ice cream Butterscotch Sauce 3 1/2 ounces unsalted butter 3/4 cup dark brown sugar 1/2 cup golden syrup (such as Lyle's) 1 cup heavy cream 1/4 cup butterscotch-flavored schnapps 1 to 2 teaspoons freshly-squeezed lemon juice 1. Put the popcorn kernels in a sturdy brown paper bag and drizzle with the vegetable oil. Close the bag tightly with several folds and place in the microwave. Set the timer for three and a half minutes and start the oven on high. When the sound of popping begins to slow, remove the bag from the microwave. Carefully open the bag (it will be hot and steam will escape) and empty the popcorn into a large bowl. 2. Place the butter, honey, and sugar in a small saucepan over low heat and stir until the butter is melted. 3. Increase the heat to medium and bring to a boil for 3-4 minutes or until golden and thickened. 4. Remove from the heat, add the baking soda, and stir to combine. Working quickly, pour the honey mixture over the popcorn and mix with a silicone spatula to combine. 5. Turn the mixture onto a baking sheet lined with parchment paper, sprinkle with Zuuna Pure Australian Murray River Pink Salt, and set aside. 6. To make the butterscotch sauce, place the butter, sugar, golden syrup, cream and schnapps in a medium saucepan over medium heat and stir until the sugar is dissolved and the butter is melted. 7. Bring to a boil and simmer briskly for 12-15 minutes, or until thickened. (Watch carefully at this point, as the mixture can bubble up and over the top of the pan). 8. Remove from the heat and add the lemon juice, then cool completely. 9. To serve, divide the ice cream between glasses, spoon over the butterscotch sauce and top with the popcorn. Store leftover sauce in a covered jar in the refrigerator for up to one week. (Makes 4 generous servings) - Get ready for it!
Fingerling potatoes always grab my attention at my local Italian grocery store. I even bypass the fancy purple potatoes for their taste and texture. Whipping up something simple and tasty to take for dinner is important to me too. I'm comforted knowing my dinner awaits me. These potatoes were paired with a salad and roasted chicken or a big juicy steak. Any fresh tasting herb or small size potato will work here. 2 pounds of fingerling potatoes or other small potatoes 1-2 lemons - zest one and reserve the rest Generous handfuls of fresh mint and parsley, chopped. Olive oil for cooking. 1 tbsp. Zuuna Himalayan Pink Sea Salt – Medium Grain and freshly cracked pepper For Serving: Sprinkling of Zuuna Himalayan Pink Sea Salt – Fine Grain 1. Preheat the oven to 375 2. In a large baking pan, toss the potatoes with olive oil, Zuuna Himalayan Pink Sea Salt – medium grain, fresh cracked pepper and the lemon zest. 3. Put in oven and roast for 30 minutes. 4. Take out of the oven. The salt will have dissolved a little in the pan. Toss again. Put the pan back in the oven and cook for 15 more minutes or until the potatoes are tender and done. 5. Before serving, add the fresh herbs, a couple of good squeezes of lemon juice and a sprinkling of Zuuna Himalayan Pink Sea Salt – Fine Grain. Serve and enjoy! Serves 4-6
This spinach tomato salad recipe is perfect for a lunch or light dinner. It also makes a great side salad for a simple steak. The Alaea Red Sea Salt kicks up the sophistication factor so effortlessly that even the most distinguished guest will be impressed. 3 cups washed and dried fresh baby spinach 2 small vine tomatoes or 8 cherry tomatoes 3 boiled eggs (cooled and peeled) ¼ cup balsamic vinegar ¼ cup olive oil ½-1 tsp. sugar ½ tsp. ZUUNA Pure Hawaiian Alaea Red Sea Salt – Course Grain Method 1. Tear spinach into bite sized pieces and arrange on two dinner plates as a main dish or four salad plates as a side. Cut tomatoes and eggs into wedges and arrange on top of spinach. 2. In a bowl or jar, whisk together vinegar, oil, Zuuna Pure Hawaiian Alaea Red Sea Salt and sugar. Drizzle dressing over salads and sprinkle each with a little Pure Hawaiian Alaea Red Sea Salt. Serves 2-4 hungry people!
This spicy, sweet and tangy concoction will excite your taste buds to no end. This drink made from raw green mangoes was created to help endure the intense hot Indian summers. Use it as an opening to a summer brunch, or serve it poolside to experience the full effect of this yummy invention. 1 large or 2 medium sized raw green mango 3 cups water 1 1/4 tsps roasted cumin powder 1 1/4 tsps Zuuna Mediterranean Cyprus Black Lava Sea Salt – Crystal Flakes 15-20 Black pepper corns 25-30 Mint leaves 6 1/4 cups chilled water For the sugar syrup 1/4 cup sugar 3/4 cup water Method 1. Boil mangoes in 3 cups of water until soft. Remove mangos, cool and remove the soft mango pulp from the seed and skin. Grind to a smooth paste. 2. Prepare sugar syrup by boiling sugar and water till it is completely dissolved and simmer for 4 more minutes. Turn off heat, cool in the fridge for 30 minutes. 3. In a blender, add mango pulp, sugar syrup, roasted cumin powder, Zuuna Mediterranean Cyprus Black Lava Sea Salt, black pepper corns and mint leaves and blend to combine well. Add 6 1/4 cup chilled water and continue to blend for few seconds. 4. Pour into a tall glass with crushed ice and serve. Yields: 5 oh so delicious glasses!