Salty Dog's Blog

Spring's Farm Fresh Eggs - From our Newsletter

Whether it feels like it or not, Spring is here!  It is my favorite season - watching as the earth thaws out and the life that has been suspended by Winter's chill resumes with a fresh start. We feel the newness of creation around us, as buds bloom, birds chirp, and eggs hatch. 

 

With Easter just around the corner, eggs are available in plenty. I photographed some beautiful eggs from Heritage breeds locally. If you are unfamiliar with Heritage breeds, think of them as the "heirloom tomatoes" of chickens! These breeds are protected for their unique qualities, and are not altered to meet the demands of agricultural mass production. As you can see, the eggs are striking in their natural variety of colors - a spectrum of blues, greens, and coppers.   

 

Whether you purchase rare blue eggs like these, or choose eggs from your local grocery store, we hope the following recipes provide inspiration for new ways to use eggs this season. Each dish is effortless to prepare and simply delicious.   

Happy Spring!

  Fried Eggs with Spaghetti

Serves 4-6

 

For garlic lovers, this simple and comforting spaghetti dish is a variation of a Mark Bittman (of The New York Times) favorite. The sauce is our addition for a light, fresh touch. The spaghetti recipe may easily be cut in half. The tomato sauce may be made ahead and reheated when serving the dish. Save any extra sauce for another use.

 

For the tomato sauce:

 

            1 28 oz. can whole plum tomatoes, with juice

            1/4 cup best quality extra virgin olive oil

            2 large or 4 small garlic cloves, minced

            1/4 tsp. sea salt

            Freshly ground black pepper, optional

            Chopped fresh parsley and/or basil, optional

 

For the pasta:   

 

            Sea Salt

            1 lb. spaghetti

            1/4 cup best quality extra virgin olive oil

            8 large eggs

            2 large or 4 small garlic cloves, minced

            Freshly ground black pepper

            Chopped fresh parsley, optional

            Grated Parmesan cheese, to taste

 

To make tomato sauce, place canned tomatoes in a saucepan, crushing with your hands, potato masher, or large spoon while adding to pan. Place over medium heat, add olive oil and garlic, and bring to a gentle boil, stirring often. Lower heat and simmer sauce 15 to 20 minutes, stirring often and continuing to break up tomatoes as they simmer. At this point, you may puree through a food mill or leave as is (our preference is to leave as is, as it is more rustic). Taste for seasoning and add more salt if needed and pepper and herbs if using.

 

To make pasta dish, bring a large pot of water to a boil.  Add sea salt and pasta and cook, stirring often, until al dente.

 

While pasta cooks, heat olive oil in a large skillet (10- to 12-inch) over medium heat. Add eggs and scatter the garlic over top of eggs. Fry eggs, basting occasionally with the olive oil, until whites are almost set and yolks still soft and runny. You may cook eggs longer if you prefer a firmer yolk, but bear in mind that eggs continue cooking in the heat of the pasta and yolks act as a sauce for the pasta.

 

Drain pasta and return to pot. Add eggs and olive oil and toss together, breaking up eggs. Season pasta with salt and pepper to taste, add parsley if using, and toss again. Serve with a spoonful of warm tomato sauce and a sprinkling of Parmesan cheese.

Baked Eggs with Tomato and Capers

Serves 1

 

Also known as shirred eggs, baked eggs are elegant, easy, and wide open to variation. Use ramekins, custard cups, individual gratin dishes, or other oven-proof cup. If using a gratin or wider dish, the cooking time will be less as the egg layer is thinner. Simply take the formula below and increase for as many people as you like.

 

            Unsalted butter 

            1 slice tomato

            Sea salt

            Freshly ground black pepper
            1 TB capers, rinsed if in brine, as is if in olive oil

            1 or 2 eggs, as preferred

            Heavy cream, optional

 

Preheat oven to 375°.  Butter bottom and sides of ramekin and place tomato slice in bottom. Season with salt and pepper. Scatter capers over the tomato slice. Break one or two eggs into ramekin and drizzle with a touch of cream, if you like. Place ramekin on a baking sheet and bake 12 to 14 minutes for 1 egg, 15 to 17 minutes for 2, or until egg white has set and yolk still soft. The egg will continue to cook because the ramekin will retain heat, so it is best to undercook the eggs a bit. Season egg with salt and pepper and serve with toast, garlic bread, or rice.

 

Variations:

 

Fresh chopped herbs and/or garlic to the bottom of ramekin.

Cooked vegetables, such as peas, spinach, artichokes, asparagus, or corn. Drizzle with a touch of cream before adding the egg.

Sautéed potatoes and onions.

Cooked, crumbled bacon.

Cooked asparagus and ham with cream.

Salsa or ratatouille. Use olive oil in place of butter.

Garlic Soup with Eggs

Serves 4

 

This classic soup is found in Portugal and Spain along with many variations throughout the Mediterranean. It is extremely easy to prepare and is ready in 20 minutes, using ingredients you most likely have on hand in your cupboard and refrigerator. Perfect for those times you are in a hurry or have no idea what to make for dinner. Use the freshest eggs to help minimize egg white shreds. This is a time to use your best quality olive oil.

 

            4 TB best quality extra virgin olive oil

            20 cloves garlic, peeled and halved lengthwise

            4 slices country bread, French or Italian

            4 1/2 cups chicken or beef broth

            Freshly ground black pepper

            4 large eggs

            Sea salt, if needed

 

Warm olive oil over medium heat in a saucepan and add garlic halves. Sauté the garlic briefly, stirring, until just beginning to color. Remove to a plate with a slotted spoon.

 

Lightly brown bread slices in olive oil on each side and transfer slices to 4 bowls.

 

Return the garlic to the pot and add broth and pepper.  Bring to a boil, lower heat, and simmer soup 10-15 minutes, or until garlic is soft and tender. Mash garlic with a fork against side of pan. (Alternatively, you may remove garlic to a plate with a slotted spoon, mash, and return to pan.)

 

One at a time, break eggs into a teacup and gently slide each into soup. Cook eggs 3-4 minutes until egg whites are set and yolks still runny. You can check doneness by lifting an egg with slotted spoon and gently pressing egg with your finger.

 

Transfer eggs with slotted spoon to each bowl on top of bread slices. Taste broth for seasoning, add salt if needed, ladle soup over eggs, and serve.

 

Variations:

 

Garnish with chives, parsley, basil, cilantro, or paprika.

Season with Smoked Paprika or Aleppo Chile Salt.

Season with cumin or cayenne.

 

 

A Special Birthday Dinner

Just over a month ago I prepared for my husband a very special birthday dinner. I wanted to pull out all the stops and prepare for him something unique, elegant, and above all wildly delicious. His birthday only comes once a year, after all! 

I don't know about all of you, but in our home we rarely have a full menu - each course thoughtfully prepared as to how it will interact with the course preceding and following it. As you know, I am no chef, but I do have a love for delicious food, and I've acquired a reasonable knack for preparing it well.

MENU

Seared Sea Scallops with a Lemon Butter Sauce
Blood Orange Salad with Arugula, Figs, Parmesan & Almonds
Beef Wellington with Steamed Asparagus
Bourbon Tiramisu

We don't eat a lot of red meat these days - for one, it is the cost.  Good quality meat can be quite expensive, and the cheap stuff is often not worth eating. Secondly, my husband and I have talked extensively about how our culture (compared with others) often consumes too much meat, which is unsustainable and promotes unhealthy farming techniques to keep up with the demand. The challenge to eat more vegetables has been surprisingly fun, and we've found that we honestly don't miss meat in most meals as long as they are filled with hearty ingredients (lentils are our best friend).  All of that being said, this birthday dinner was a night to spare no expense and buy some of the finest, most beautiful meat I could find!

Being relatively new to the area, I hunted around and found a small local market and butchery called the Main Street Market. The butcher was absolutely wonderful - taking great care to prepare the fillet mignon cuts I had ordered.  Everyone at the market knew about my order and seemed as excited as I was! I received some great cooking tips from one of the other meat vendors, and all they wished me great success with my birthday feast.

The meat was perfectly prepared - luscious, thick cuts of the lean beef tenderloin, wrapped tightly in brown butcher's paper. I was salivating to eat them, and they hadn't even been cooked yet!

My brother and his wife had given us a bottle of Veuve Cliquot champagne, which we had been saving for a worthy occasion. This birthday certainly qualified, and the champagne, being Veuve Cliquot, did not disapoint. Instead of saving it for dessert, I decided it was far better paired with dinner. It complemented perfectly the pan seared scallops, and Blood Orange Arugula Salad.



I must tell you a bit about this salad.  It is adapted from a recipe in Sunday Suppers at Lucques, by Suzanne Goin. The best meal that my husband and I have ever had was at Lucques - a small, romantic restaurant in Los Angeles. Suzanne Goin is a master of her craft, having worked for the highly esteemed Alice Waters at Chez Panisse. Her cookbook is a work of art. Suzanne Goin writes at the beginning of this recipe, "Once you've gathered your perfect components, the only difficult part is arranging them on the plate. Thoughtfully weave the ingredients together, layering them into "hills and valleys," rather than piling them into a "mountain." Think of this as a tapestry, rather than a tossed salad." You can imagine the care that goes into each of her recipes and dishes.

I used a beautiful olive oil from Spain called Merula. It was rich and buttery and absolutely made the salad. If you do not have a good olive oil - please, pick one up for dishes such as this! The difference is worth it. I recomend our Nunez or Marques de Valdueza.

The Beef Wellington was delicious - the pastry was flaky, and the meat, tender. Between the meat and pastry is duxelle - a puree of mushrooms, butter and herbs. I wish I had taken the Beef Wellington out of the oven a few minutes earlier, as it would have been better if it was more rare. Despite that, the entree was thoroughly satisfying - comforting, rich and buttery.

The evening was finished off by homemade Tiramisu.  Instead of using rum, I decided to try with bourbon, and it was spectacular. The flavors were perfectly balanced, and it was a wonderful finish to the meal. It was delightful to eat dinner in courses, taking the time to truly savor the nuances of each plate and the labor and love that went into preparing them. I think my husband had a wonderful time, and a fabulous birthday!

A Holiday Essential: Cranberry-Ginger Compote

I realize I haven't written much over the past moth - this is by far our busiest time of year, so I've been consumed lately with the exciting hustle and bustle of all the holiday gift orders we've been getting on our website. I was also up in Massachusetts last weekend for our annual Holiday Open House, which was a smashing success!  It was wonderful to catch up with customers who have loyally purchased from us for years, as well as meet some new ones.  It was amazing to meet several people who had driven over an hour to simply come to our Open House for their holiday gifts!  Thank you, thank you - it means a lot!

Speaking of gifts, if you are looking for a gift anyone is sure to love, we've just added a brand new gift crate selection to our website - you can either choose one of our assortments, or simply purchase the crate alone and pick and choose which jars of salt or pepper you want to fill it with! How neat is that? Or, if you're looking for a tasty stocking stuffer, check out a few of our holiday Sweet Treats, they won't last long!

I know we're well into the Christmas season, but I have to backtrack one moment to Thanksgiving. I want to share with you one of Chef Didi Davis' recipes that you must have in your back pocket for the holidays - whether Thanksgiving or Christmas. It is her Cranberry-Ginger Compote. This is no ordinary cranberry sauce. It is the perfect balance of sweet and tart, and is wonderful paired with any meat, whether chicken, turkey, pork or even lamb. It was a big hit at our Thanksgiving dinner table (thank you, brother, for preparing it again this year!), and it is delicious enough I think I need to make it for Christmas as well.

Simple ingredients and easy to prepare, this is a fabulous holiday condiment!

CRANBERRY-GINGER COMPOTE
by Chef Didi Davis
Serves 6 to 8

Cranberries, apricots and ginger make this compote sweet, spicy and tart. It is a huge success at my table.

2 cups water
1 cup sugar
8 ounces dried apricots, cut into quarters
2 tablespoons minced fresh ginger
1 12-ounce bag fresh cranberries

Place the water, sugar, apricots and ginger in a medium saucepan. Bring to a boil and boil 5 minutes to soften the apricots, stirring often. Add the cranberries, return to the boil, lower the heat to medium and gently boil for 5 minutes more, stirring often, until the cranberries pop and soften.

Remove from the heat and transfer to a medium bowl to cool. Chill and serve. This compote keeps well for 1 to 2 weeks in the refrigerator.

Lotus Root

The Lotus is a plant full of mystery, symbolism and reverence in many cultures. While most Americans are familiar with the Lotus flower, much less attention is given to the root.

I claim to be no expert in Buddhism or Hinduism, but from the little I do know, the Lotus plant plays a significant role. For Hindus, the lotus symbolizes both beauty and non-attachment. As the lotus flower is rooted in mud, but floats on its stem above the water, so too we are to exist in this world but remain untouched by it. Three similar symbolic stages exist for Buddhists; the mud where the lotus root rests is associated with Materialism, the water where the stem resides symbolizes Experience, and the sun which bathes the beautiful lotus blossom represents the final desired stage of Enlightenment.

The root is rather unattractive at first, easy to pass over without any notice. It is firm in texture, with a shape that could be described as a cross between a potato and sausage links. These links can reach up to 4 feet long, and can be broken apart into sections (which I hear might be frowned upon by market owners).

The roots are very healthy, full of vitamins (in particular Vitamin C), fiber, minerals, iron and calcium.

My first experience eating lotus root was at a delightful restaurant in Allston, MA called Jo Jo TaiPei. Delicious flavor, surprising texture, and beautiful appearance. The lotus was seasoned predominately with sesame, served chilled as a starter salad. The texture is reminiscent of a water chestnut - soft, yet with a snappy crunch. While on the outside the root isn't anything to notice, once cut into rounds, the delicate, lacy pattern is revealed. They are truly striking.

I ventured into Philadelphia's China Town last weekend, determined to find the perfect lotus root. It was a beautiful, warm sunny day, not too humid thankfully. I found a tiny, family run grocery that had a small selection of produce, everything looking fresh and well-chosen. I love wandering in places like this, because it is exciting to realize that so many of my fellow Americans eat so differently from me on a daily basis. Their weekly staples are my exotic finds, and that is so refreshing. In my own backyard there are a plethora of cultures begging to be explored, and tasted.

In broken English a fellow patron asked with a combination of polite skepticism and interest, "You are cooking Chinese?" I laughed and told her I was going to try, which seemed to please her. She proceeded to help me find the perfect selection of lotus root from the bin of sausage-like potatoes. The woman at the register, observing our interaction, seemed equally intrigued and asked me it's name in English. I asked her the Chinese name and did my best to repeat it back to her. "Very good!" she encouraged me. I'm sure she was just being gracious, but I felt wonderful, regardless. Who knew some vegetable shopping could turn into  a language lesson?

While this recipe below certainly can't compete with the Jo Jo TaiPei lotus salad I so enjoyed, it is an effortless way to start using lotus root. Lotus root may also be used in stir fry, soup, and stew, or even pickled or stuffed. Have fun experimenting with the recipe, and adapt it to your liking.

CHILLED SESAME LOTUS ROOT SALAD

1 lb Fresh lotus root
1/2 t. Grated fresh ginger
1 T. Maui White Sugar
1 1/2 T. Soy sauce
2 T. White vinegar
2 t. Sesame oil
Sarawak Black Pepper

Wash the lotus root well. Remove the outer skin using a vegetable peeler, cutting off the root ends. Slice the root in diagonal, even slices, 1/8" thick. Immediately plunge the slices into ice cold water (I like to first add either lemon juice or a little vinegar to the water to prevent any browning of the root). Drain the root slices.

In a heat-safe bowl, pour enough boiling water over the root slices until they are covered. Let the root slices rest until they are tender-crisp, about 8-10 minutes. Drain the root slices and rinse with cold water. Pat dry and chill.

Meanwhile, mix up your dressing by combining the ginger, sugar, soy sauce, vinegar, sesame oil, and black pepper in a small bowl, whisking until well blended. Pour over lotus slices and continue chilling until you are ready to serve.

Adapted from ChinaTownConnection.com

A Tasty Table for Thanksgiving

The Thanksgiving table is a visual event bar none. Laden with enticing colors, textures, glistening crystal, and striking flowers it awakens and draws us in. With huge anticipation we sit, take a moment to express gratitude, to absorb all before us. It is a wonderful moment on the precipice of a meal worth the year's wait.

We would like to add to that moment by sharing a few choice side dishes with arresting fall colors and cozy textures. Make them ahead of time to spread out the work and reheat when you are ready. We've also included 2 recipes for a Thanksgiving weekend breakfast, just because we thought you haven't cooked enough! No, seriously, we love them because they are simple and savory and are a satisfying alternative to eggs and toast.

Recipes are adapted from A Fresh Look at Saucing Foods and Side Dishes Creative and Simple, both by Chef Didi (Deirdre, yes top secret full name) Davis, available at Amazon.

RED ONION & CRANBERRY COMPOTE

Makes about 4 cups

This dish is part sauce, part side dish. The idea came from my good friend Richard Kzirian 20 years ago. It was an ingenious dish and he was clearly ahead of his time, contrasting the sweetness of well-cooked onion with the sharpness of fresh cranberry, which has since become a classic. May be made ahead and reheated. 

4 tablespoons unsalted butter 
6 red onions, about 3 to 4 pounds total, cut into 1/8-inch slices
Sea Salt such as Bay of Fundy or Sel Gris
Freshly ground black pepper, such as Tellicherry or Comet's Tail
1 bag (12 oz) fresh cranberries

Melt butter in a large sauté pan over low heat. Add onions, toss in butter to coat, season with sea salt and pepper. Sauté onions until soft and sweet but not browned; about 30 minutes. Set aside or refrigerate until ready to use.

When you are ready to serve, reheat onions and add cranberries, cook for 2 or 3 minutes to heat through. They should retain their shape and tartness. Correct seasonings and serve.

BAKED SWEET POTATO WITH MAPLE & LIME
Serves 8

This dish, sweet with a tart edge, is similar in construction to the potato gratin of France. It is served with a sauce of maple syrup, lime juice, cracked pepper, and herbs. The dish improves as it sits; do not hesitate to make ahead and reheat in a low oven the next day.

1/2 cup fresh lime juice
1/2 cup water
1 cup plus 1 teaspoon pure maple syrup
1/2 tablespoon oil
3 medium-large sweet potatoes (2 1/2 - 3 pounds total), peeled and cut into paper-thin slices
Sea Salt, such as Bali Fine Grain
2 large white or red onions (about 2 pounds total), cut into paper-thin slices
1 teaspoon (packed) grated lime zest
1 1/2 cups fresh bread crumbs
1/2 teaspoon coarsely ground black pepper, such as Lampung or Sarawak Black
2 teaspoons chopped fresh marjoram or sage or 1 teaspoon dried

Preheat the oven to 350 degrees F.

Place 2 tablespoons lime juice in a small nonreactive saucepan along with water and 1 teaspoon maple syrup. Bring to a boil, lower heat, and reduce to 1/2 cup, 10 to 15 minutes depending on size of pan. Set aside or refrigerate until ready to use.

Lightly coat a 13-by-9-inch baking dish with oil. Layer one-third sweet potato slices in dish and season lightly with sea salt. Arrange half onion slices over potatoes and season lightly with sea salt. Make another layer of potatoes, a layer of the remaining onion and finally a layer of remaining potatoes, seasoning each layer lightly with sea salt.

Add lime zest and a pinch of sea salt to the reduced lime-maple mixture. Whisk and pour over the potatoes and onions. Scatter bread crumbs evenly over the top. Cover and bake 1/2 hour. Uncover and continue baking 45 minutes to 1 hour more, or until crumbs are golden and crusty and tip of a sharp knife passes easily through potatoes; they should be tender. Let dish stand 15-20 minutes to set before serving or cool to room temperature and refrigerate until ready to use.

To serve, add remaining 1 cup maple syrup to reserved lime juice along with pepper and herb of choice. Gently heat without boiling and remove from stove. Serve the dish and spoon the sauce over each portion.

BRAISED GARLIC & BUTTERCUP SQUASH
Serves 6

Savory and comforting, do not be afraid of the garlic; it mellows and sweetens as it cooks. No need to be picky about cutting the squash into uniform chunks; the thinner pieces cook down into a sort of puree, while the larger chunks stay whole. May be made ahead and reheated.

1 cup chicken stock
2 tablespoons unsalted butter
30 whole garlic cloves (approximately 2 heads), peeled
Freshly ground black or white pepper, such as Tellicherry or Sarawak white
Good pinch of freshly ground nutmeg
2 1/2 - 3 pounds buttercup, butternut or other orange winter squash, quartered, peeled, seeded and cut into 1-inch cubes
2-3 tablespoons mixed, chopped fresh herbs of choice, such as parsley, basil, or thyme
Sea Salt, such as Cornish or Fleur de Sel

Preheat the oven to 300 degrees F.

Place stock, butter, garlic, pepper, and nutmeg in a large ovenproof saucepan or Dutch oven. Bring to a boil and simmer garlic, uncovered, for 10 minutes, or until slightly softened. Add squash and herbs and toss to coat with liquid.

Cover the pan and braise in oven for 20 minutes. Stir the mixture and braise 25 minutes more, or until the vegetables are very tender when pierced with the tip of a knife. If the squash pieces are very thick, you may need to increase cooking time by 5 to 10 minutes.

When squash is tender, transfer all vegetables to a serving bowl using a slotted spoon. Reduce liquid in pan quickly over high heat until somewhat thickened. Correct seasonings, adding sea salt if needed and more pepper as desired. Pour sauce over squash and garlic, gently mix, and serve.

BRAISED RED CABBAGE AND PEARS
Serves 8
 
A traditional dish of braised cabbage acquires a touch of sweetness from dried pears in this variation. This is made on the stovetop, but you may braise in a 325 degree oven if you need your burners. Toss only once if braising in oven. May be made ahead and reheated.
 
4 tablespoons unsalted butter
1 red onion (8-10 oz), sliced
Sea Salt and freshly ground black pepper, such as Pepper and Pearls, either variety
1 small red cabbage (about 2 lb), quartered, cored, cut crosswise into ½-inch slices
4 oz dried pear halves (8-9), cut crosswise into ¼-inch slices
2 tablespoons fresh lemon juice
2-3 tablespoons chopped fresh herbs, such as parsley, mint, or chives
 
Melt butter in large sauté pan or Dutch oven over medium heat. Add onion, season with sea salt and pepper, toss to coat. Sauté about 5 minutes, stirring once or twice, until onion loses moisture and softens. Add cabbage, pears, and toss together. Cook 5 minutes, stirring once or twice, to begin wilting the cabbage. Reduce heat to low, cover, and cook 30-45 minutes, tossing every 10 minutes or so, until cabbage is soft. Stir in lemon juice, herbs of choice, correct seasoning if needed, and serve.

AND NOW FOR BREAKFAST...

 
 
PUMPKIN CAKES
Makes 12-15 cakes
 
This is a latke style cake seasoned with sage and nutmeg. The final dusting of Parmesan rounds out the Italian flavorings. The batter may not look as though it will hold together, but it will. Serve these lacy cakes with breakfast sausage and applesauce.
 
1 lb pumpkin or other orange winter squash, quartered, peeled and seeded
3 large eggs
2 teaspoons chopped fresh sage
¼ teaspoon freshly ground nutmeg
¼ teaspoon salt, such as Himalayan Pink-Fine
Freshly ground black pepper, such as Australian Mountain
Oil of choice, such as safflower, canola, or vegetable, for frying
Freshly grated Parmesan cheese
 
Grate the pumpkin into medium shreds and place in large bowl.  Add eggs, sage, nutmeg, salt, pepper and mix well with a fork.
 
Heat 2 tablespoons oil in large skillet over medium-high heat. Drop heaping spoonfuls of pumpkin mixture into pan and flatten into cakes. Cook until browned on both sides, 3 to 5 minutes per side. Transfer cakes to plates, keep warm, and continue making cakes, using more oil as needed. Sprinkle with cheese and serve.

BREAKFAST SAUSAGE WITH SAGEMARY SALT

Serves 4 to 6

These scrumptious patties are very quick to put together. If you have vinyl foodservice gloves, wear them to mix the sausage. Your hands are the best for mixing. Serve with pumpkin cakes (see above) and apple sauce.

2 lbs. ground pork
2 teaspoons Sagemary Salt
1 teaspoon freshly ground black pepper, such as
 Sarawak Black
½ teaspoon chopped fresh thyme leaves, optional
¼ teaspoon ground allspice
¼ teaspoon ground nutmeg
2 large eggs
1-2 tablespoons Oil

Place all ingredients in a bowl and mix well. Heat some oil in a large skillet over medium-high heat. Spoon sausage into skillet and flatten to form a patty. Brown well, turn over, and brown second side. Remove to a plate lined with paper to drain and serve.

Introducing: didi davis food Kettle Corn Blends

Kettle Corn is a classic treat that merges the flavors of salty and sweet to create something wonderful. Kettle Corn is the ideal snack, as it fulfills the craving for both of those flavors, without being too heavy or filling. The texture is light and crisp, and very satisfying.

didi davis artisan food is taking Kettle Corn to the next level with our line of Kettle Corn Blends. As always, we use only the finest ingredients - starting with our premium Maui White Sugar and Dark Pink Himalayan Salt. From there we do what we do best - combining spices to create our signature blends of high-quality flavors.

Kettle Corn can be traced back to the 1700s where settlers and farmers would make kettle corn in cast iron pans at the end of a day of harvest. To sweeten the corn, they would add honey or molasses. In the 1930s during the Depression, popcorn was one of the few treats families could afford during this time, as it only cost between 5 and 10 cents a bag.

Enjoy this easy and healthy snack! It is perfect for gatherings of any kind, such as a New Years Eve party!

Kettle Corn Recipe

In a large pot with a tight-fitting lid, heat ¼ cup vegetable oil over medium-high heat. Add ¼ cup best quality corn kernels. When the oil sizzles, sprinkle 1 heaping tablespoon of your favorite didi davis artisan food Kettle Corn Blend over the kernels. Cover and shake the pan directly over the heat until the popping slows down to once every few seconds.

Transfer to a bowl and serve immediately.

Recipe Ideas for Using your Garden Vegetables

SUMMER HARVEST

It is that wonderful time of year when produce is in abundance! Corn is ripe, zucchini are the size of baseball bats, and tomatoes are turning a vibrant red. If you have your own garden, or even a good friend who does, you are likely on the verge of running out of ideas for using your garden goodies!  Let us here at Salt Traders and didi davis artisan food give you some fresh ideas to help you make the most of these summer gems.

SEVEN SUMMER HARVEST RECIPES

Each of these seven recipes gives you a simple and delicious way to use an everyday ingredient from your garden.

1. BLUEBERRY MUFFINS
from Chef Didi Davis

Makes 12 muffins

2 cups flour
¾ cup sugar
½ tsp salt
2 tsp baking powder
¾ cup milk or half and half
2 eggs
1-2 tsp vanilla
1 stick butter, melted
2 cups blueberries
didi davis food Lemon Sugar

Preheat oven to 400 degrees.

Mix flour, sugar, salt and baking powder together in a bowl, making a well in the center. In a second bowl, whisk together milk, eggs, and vanilla.  Add melted butter to this mixture, stirring quickly. Pour into the well of dry ingredients and stir together with a spoon, adding the blueberries.

Pour batter into greased muffin pan. Sprinkle muffin tops liberally with didi davis food Lemon Sugar. Bake 20-25 minutes or until golden brown.

2. CREAMED CORN
from Side Dishes: Creative and Simple by Chef Didi Davis
 
Serves 4
 
This old-fashioned gem is simple to make and far superior in taste and texture to anything packaged. The corn is scraped from the cob, producing lots of sweet milk. To make the dish even more luxuriant, the kernels are cooked with heavy cream. Enjoy with roast chicken and ripe tomato slices.
 
4 large ears sweet corn, husks and silks removed
1 cup heavy or whipping cream
2 tablespoons chopped fresh sage or 2 teaspoons dried (optional)
Fine Sicilian Sea Salt
Freshly ground black pepper
 
Using a sharp knife, make closely spaced parallel slits down each row of kernels, slicing through the center of each kernel. Using the back of a knife, scrape the corn into a bowl to remove all the kernels and milk. You should end up with 2 to 3 cups corn and milk.
 
Transfer to a medium saucepan and add the cream and sage, if using. Bring to a boil over medium-high heat, reduce the heat to medium and cook until thick and creamy, 20 to 30 minutes. Season with salt and pepper as needed, and serve in small bowls.

Variations:
-  Add an equal amount of diced or shredded yellow summer squash sautéed in butter and seasoned with salt and pepper.
-    To turn this dish into a sauce, add minced garlic and parsley to the finished corn. Spoon it over marinated and grilled boneless chicken breasts.

3. RATATOUILLE
From Side Dishes: Creative and Simple by Chef Didi Davis

Serves 6 to 8

Ratatouille is a light Provencal medley of eggplant, onions, sweet peppers, zucchini and tomatoes. Enjoy with scrambled eggs or omelettes for breakfast or brunch, or for dinner with grilled or roasted meats, poultry or seafood.

1/2 cup olive oil
1 pound eggplant, peeled and cut into 1/2-inch dice
Freshly ground pepper
1 pound onions (about 3 medium), sliced 1/4-1/2 inch thick
1/2 pound sweet peppers, red, orange or yellow, cut into 1/2-inch dice
4 large garlic cloves, minced
1 pound zucchini, cut into 1/2-inch dice
1 pound tomatoes (about 3 medium), cored and cut into 1-inch pieces
1 bay leaf
1-2 tablespoons didi davis food Fennel Thyme Salt

Heat 1/4 cup of the oil in a large nonreactive skillet or Dutch oven over medium heat. Add the eggplant, season with pepper and cook for 7 minutes, or until softened, tossing often. Remove to a bowl.

Reduce the heat to medium-low and add the remaining 1/4 cup oil to the skillet. Add the onions, sprinkle with pepper, stir, cover and saute for about 20 minutes, uncovering to stir often, until the onions are soft with very little color. Uncover and add the peppers and garlic.

Sprinkle with pepper, stir, cover and cook for 10 minutes more, uncovering occasionally to stir. Add the zucchini, season with pepper, stir, cover and cook another 5 minutes, stirring often. Uncover the skillet and add the tomatoes, bay leaf and Fennel Thyme Salt to taste and reserved eggplant. Stew for 1 hour, with the cover askew, stirring often.

When done, remove bayleaf, and transfer the ratatouille to a bowl. May be served hot, at room temperature or chilled.

4. APPLE-CIDER CUCUMBER SALAD
from Chef Didi Davis
 
This delightful side salad is easy and refreshing.
 
Cucumbers, chilled
Apple Cider Vinegar
didi davis food Mojito Sugar
Fine Sicilian Sea Salt
Freshly Ground Pepper
 
Slice the cucumbers and arrange them in a dish with sides. Pour apple cider vinegar liberally over cucumbers. Sprinkle with Mojito Sugar, salt, and freshly ground pepper. Serve chilled.

5. GARLIC TOAST

Garlic
Rustic bread
Tomatoes
Extra Virgin Olive Oil
White Cyprus Sea Salt
Freshly ground pepper (optional)

Peel and cut in half one or two cloves garlic. Toast slices of rustic country bread. Rub the cut side of the garlic on the toast. Cut a ripe room-temperature tomato in half crosswise.  Gently squeeze out the extra seeds with some juice.  Rub the cut tomato over the toast after the garlic. 

Drizzle with extra virgin olive oil (try the Tuscan, Sicilian, or Spanish).
 
Scatter with a pinch of White Cyprus sea salt. Scatter with ground pepper, if desired (try Lampung or Comet's Tail).

6. WARM GOAT CHEESE SALAD WITH BALSAMIC-MUSTARD DRESSING
 
When I lived in the South of France, my most favorite activity was going to market on a daily basis. I never got tired of looking at the beautiful vegetables and cheeses!  Among many other things, I developed a strong love for goat cheese, and this salad quickly became a favorite lunch.

This delightful salad is easy to prepare, and is sure to wow your taste buds!  Experience a variety of summer flavors that gradually transition from the tang of the balsamic dressing into the smooth and velvety flavor of the warm goat cheese.
 
Balsamic-Mustard Dressing (recipe below)
Lettuce
Radishes
Goat Cheese
1 egg, beaten
Breadcrumbs
1 T. Olive Oil
Pepper
 
Begin by making the Balsamic Mustard Dressing (see recipe below). Set aside.
 
Wash lettuce and arrange on serving platter. Slice radishes paper thin and arrange atop lettuce.
 
Prepare goat cheese medallions by slicing goat cheese log into ½ inch slices. Brush medallions completely with egg, and roll in bread crumbs until covered.
 
In a skillet, heat olive oil on medium heat. Add goat cheese medallions and cook until bread crumbs crisp and brown, and the cheese begins to soften.
 
Add cheese medallions to salad. Drizzle with balsamic-mustard dressing, sprinkle with freshly ground pepper and serve immediately.
 
 Balsamic-Mustard Dressing
from Chef Didi Davis

Makes about 1 ½ cups
 
½ cup balsamic vinegar
2 teaspoons plain Dijon mustard, or more to taste
1 large clove garlic, minced
2 teaspoons brown sugar
1 teaspoon Fine Sicilian Sea Salt, or to taste
Freshly ground black pepper
1 cup olive oil or other vegetable oil
 
Place the vinegar, mustard, garlic, brown sugar, salt, and pepper in a medium bowl.  Whisk until smooth.  Pour in the oil in a stream and whisk to emulsify.  Taste for seasoning and serve over salad or transfer to a container and refrigerate until ready to use.

7. PEACHES WITH BUTTERSCOTCH SAUCE
from A Fresh Look at Saucing Foods by Chef Didi Davis

Makes about 1 ¼ cups
 
3 tablespoons unsalted butter
3 tablespoons lemon juice
1 tablespoon water
1 cup light brown sugar
½ cup heavy cream
Fresh peaches
Fleur de Sel Sea Salt, to taste

Melt the butter in a heavy, medium-size sauce-pan. Add the lemon juice and water and mix. Add the sugar and stir until it is dissolved. Bring the mixture to a boil, stirring occasionally, and boil it gently for 7 minutes. Remove the pan from the heat and let it sit for a couple of minutes until the syrup has stopped boiling. Whisk in the cream until the mixture is smooth and pour the sauce into a bowl or pitcher. Butterscotch sauce may be served warm or at room temperature.

Remove pits from peaches and slice. Place in bowls for serving. Pour sauce over fruit and sprinkle lightly with Fleur de Sel. Enjoy!

Variation:
Delicious and refreshing over nectarines, pineapple or vanilla ice cream!

 

Rhubarb: So Much More than a Pie Plant

Rhubarb is an interesting vegetable. Many people don't know what to do with it, except make Strawberry-Rhubarb pie - which is certainly a most honorable use.  However, many may not realize that rhubarb can be used for a variety of dishes - savory as well as sweet.

These recipes will hopefully provide some new and creative uses to help you use rhubarb, and maybe even spark a  new appreciation for this plant's wonderfully tangy flavor and beautiful red color!

Caramel-Rhubarb Chutney
Serves 8 or more
by Chef Didi Davis - From Side Dishes: Creative and Simple

This chutney, a complex union of snappy rhubarb, oranges and raisins, follows the basic formula of cooking all the ingredients together for an hour, but it has the unusual twist of substituting caramel syrup for white sugar.

This chutney improves enormously with an overnight stay in the refrigerator. Serve with broiled swordfish steaks or salmon, shellfish, chicken, lamb, spicy dishes such as curry or Chinese food, and on crackers with Cheddar cheese.

1¼ cups sugar
¼ cup water
Few drops fresh lemon juice
½ cup apple cider vinegar
2 medium oranges, peeled
2 pounds rhubarb, washed, trimmed and cut into ½-inch slices
1 large onion, chopped
¼ cup (packed) golden raisins
½ teaspoon Fine Sicilian Sea Salt, or any other high quality sea salt
¼ teaspoon ground cinnamon (optional)
Pinch of cayenne pepper, or more as desired

Place 1 cup of the sugar in a small nonreactive saucepan with the water and lemon juice. Heat over medium heat, swirling the pan occasionally, until the sugar is dissolved. Do not stir or the syrup may crystallize. Boil until the syrup has turned an auburn color, 5 to 10 minutes.

Remove from the heat and add the vinegar; be careful–the caramel will splatter. Cook over medium heat, whisking to dissolve the caramel, then transfer to a medium nonreactive pan and set aside.

Cut the oranges into ½-inch chunks and add them, with their juice, to the caramel. Add the rhubarb, onion, raisins, Sicilian Sea Salt, cinnamon (if desired), cayenne and remaining ¼ cup sugar. Bring to a boil, lower the heat, and simmer briskly for 45 minutes to 1 hour, until thickened, stirring often, so the mixture does not burn.

Transfer to a bowl and cool to room temperature, then refrigerate. The chutney will keep in the refrigerator for up to 3 weeks.

Variations:
- Substitute dried strawberries or cherries for the golden raisins.
- Add 1 to 2 tablespoons chopped fresh ginger.
- Add 1 teaspoon or more mustard seeds.

 
Rhubarb and Strawberry Compote
Serves 4
by Chef Didi Davis, from A Fresh Look at Saucing Foods

In this unusual spring dish, red wine complements the poached rhubarb and fresh strawberries. The sauce is made by reducing the poaching liquid to a syrup, which intensifies the flavors of the spices. This sauce keeps for several days in the refrigerator.

½ cup heavy cream
1 cup Didi Davis Food Lemon or Orange Ginger Sugar (or any other natural sugar)
1 cup red wine
2 strips lemon zest, measuring 3 inches long by 1 inch wide
½ teaspoon allspice berries
¼ teaspoon Australian Mountain Peppercorns
1 pound rhubarb
1 pint strawberries

Beat the cream until soft peaks begin to form. Keep the whipped cream refrigerated until you are ready to serve.

Combine the sugar, wine, zest, allspice, and Australian Mountain Peppercorns in a saucepan. Bring the mixture to a boil, lower heat, and simmer for 3 minutes.

While the syrup cooks, trim the rhubarb and cut it on the bias into pieces about ½ inch wide and 2 inches long. Poach the rhubarb in syrup in 2 batches for between 3 to 5 minutes each until it is tender when pierced with the tip of a knife, but not falling apart. With a slotted spoon, remove the rhubarb to a plate. Return the lemon zest and spices to the pan if they were removed with the rhubarb. When all the rhubarb is cooked, raise the heat to high and reduce the syrup to ½ cup. Strain it and set it aside at room temperature.

Hull the strawberries and cut them in half lengthwise.

Just before serving, heat the syrup gently until it is just warm. Arrange the strawberries around the edges of 4 plates. Place a portion of rhubarb in the middle of the plate and drizzle the strawberries and rhubarb with the warm syrup. Beat the whipped cream briefly to homogenize it and spoon it over the fruit.

Variation:
- For a low-fat topping, serve the compote with a dollop of yogurt instead of cream.
- The Rhubarb and Strawberry Compote may be served over cakes, steamed puddings, French toast, pancakes or waffles. Leftover syrup may be mixed with sparkling water.

Rhubarb Punch
from family friends, the Piersons

This delightfully refreshing beverage reminds me of summer days when I was young. Rhubarb grew in plenty from our garden, and my mother would  make this punch on special occasions. With its perfect combination of tart and sweet, this punch is a lovely treat for any spring or summer day.

5 cups rhubarb, rinsed and chopped
5 cups water
1 cup honey
½ cup orange juice
1/3 cup lemon juice
Didi Davis Food Orange Ginger or Lemon Sugar
Ginger ale

Combine rhubarb, water, and 2/3 cups honey in a saucepan; cook until fruit is soft. Pour through a cheesecloth, collecting strained juice in a bowl.

Again in the saucepan, combine the strained juice with remaining 1/3 cup of honey. Boil together for 5 minutes. Let the mixture cool, and add ½ cup orange juice and 1/3 cup of lemon juice. Chill in the refrigerator.

When serving, rim each glass with Didi Davis Food Orange Ginger or Lemon Sugar. Then mix punch with ginger ale to taste. I prefer equal proportions of juice to ginger ale. Enjoy!

Ben's Special Rhubarb Sauce: Rhubarb is so delicious, we hate to waste any part of it! The leftover rhubarb can be mashed and mixed with sugar - a great substitute for traditional apple sauce. It's delightful served either warm or chilled.

 
Stewed Rhubarb with Tarragon
Serves 4 to 6
by Chef Didi Davis - From Side Dishes: Creative and Simple

Stewed rhubarb is such a favorite in our house that it marks the beginning of the season just as corn and the first fall apples signal theirs. This dish has a savory element; the addition of tarragon is a pleasing departure from more usual versions. Serve with ham, duck, pork, sausages, rich fish such as bluefish or salmon, or Chinese food.

1½ pounds rhubarb, rinsed and trimmed
½ cup Didi Davis Food Lemon Sugar or any other natural sugar
¼ cup water
2 tablespoons chopped fresh tarragon or 2 teaspoons dried
Grated Pink Himalayan Sea Salt Rocks or any other high quality sea salt
Lemon wedges (optional)

Cut the rhubarb into ½-inch slices and place in a medium nonreactive saucepan with the sugar, water, tarragon and a pinch of salt. Cover and bring to a boil, stirring, over medium-high heat. Uncover, reduce the heat to medium-low and simmer for 5 to 1- minutes, stirring occasionally, until soft and tender.

Transfer to a bowl and cool to room temperature. Serve at room temperature or chill. Garnish with lemon wedges, if desired.

Variations:
- Add 1 teaspoon cinnamon with the tarragon.
- Replace the tarragon with thyme or chives.

Memorial Day Grilling Suggestions

These delightful recipes for grilling are sure to speed up summer's arrival! A perfect twist on traditional cookout items, these recipes will be a hit at your Memorial Day cookout.

Grilled Summer Home Fries
Serves 6

This alternative to home fries combines grilled red potatoes, red onions and corn. The smoky vegetables are cut into large pieces when done and seasoned with garlic and herbs. These potatoes are particularly delicious with steak, sausages or egg dishes. Try them also with grilled meats, poultry or fish.

1 pound medium-size red potatoes of uniform size, unpeeled
Olive oil
2 medium-size red onions, cut into 1/3-inch-thick slices
4 ears sweet corn, husks and silks removed
2 large garlic cloves, minced
2 tablespoons chopped fresh mint or thyme or 2 teaspoons dried
White Himalayan Salt Rocks, grated
Freshly ground black pepper

Prepare by preheating the grill.

Bring the potatoes to a boil in a medium or large pot of water and cook 5 to 7 minutes, or until barely tender. Drain. When the potatoes are cool enough to handle, cut into 1/3-inch-thick slices and brush with oil to coat. Set aside on a large plate.

Brush all the onion slices and the ears of corn with the oil. Grill the potatoes, onions and corn until browned, starting with the onion slices, since they take the longest to cook. Grill the onions for 5 to 7 minutes per side, or until just slightly resistant when pierced with the tip of a knife. Grill the potatoes for 3 to 5 minutes per side, or until soft when pierced with the tip of a knife. Grill the corn for 3 to 5 minutes, turning often.

            As the onions and potatoes finish cooking, transfer them to a cutting board and cut into large pieces. Place in a large bowl. Cut the corn from the cob and add to the bowl. Add the garlic and herb of choice and a few tablespoons oil to coat the vegetables. Sprinkle with grated White Himalayan Salt and pepper to taste and toss everything together. Serve immediately.

Chicken on the Grill with Ginger Barbecue Sauce
You may marinate the chicken in some of the cooled sauce for between six and forty-eight hours.

Ginger Barbecue Sauce
Makes about 3 Cups

2 tablespoons safflower oil
4 cloves garlic, minced
1 green or red pepper, chopped into 1/3-inch dice
1 large red onion, chopped into 1/3-inch dice
4 cups tomatoes, fresh or canned, peeled and seeded
¼ cup dark brown sugar
2 teaspoons Tabasco sauce
2 tablespoons Dijon-style mustard
2 tablespoons drained prepared horseradish
1 teaspoon Worcestershire sauce
1 tablespoon ground ginger
2 tablespoons lemon juice
Pink Himalayan Salt Rocks, grated
Freshly ground pepper to taste
¼ cup minced candied ginger, first scraped of excess sugar

Serves 4
1 chicken weighing between 3 and 4 pounds, cut in pieces

            To make the sauce, heat the oil and sauté the garlic, pepper, and onion until they are soft and the onion starts to lose moisture. Crush the tomatoes and add them to the pot along with the sugar, Tabasco sauce, mustard, horseradish, Worcestershire sauce, and ground ginger. Bring the mixture to a boil, lower the heat, and simmer it for about an hour, stirring often. The sauce should be thick and taste powerful. Add more of the seasonings if you prefer a hotter or sweeter sauce. Add the lemon juice, grated Pink Himalayan Salt (or any other high quality sea salt), and pepper to taste. Add the candied ginger and heat through, about 10 minutes. At this point the sauce is ready to be used or stored. If you plan to marinate the bird in the sauce, use between 1 and 1½ cups cooled sauce. Discard this sauce after marinating.

             If you aren’t marinating, set aside 1½ cups sauce for basting the chicken and store the rest. Prepare the grill and place the chicken on the rack. Grill the chicken for 10 minutes on each side. Then start basting, turning the chicken every 5 minutes for another 25 minutes or until the juices run clear. To build up a nice crusty layer of sauce, baste the chicken every time it is turned. If you need more sauce for basting, pour some into the basting bowl from the stored batch to avoid contamination. Note that it would be unwise to store leftover basting sauce to be used again. Serve the chicken hot or at room temperature.

Ginger Barbecue Sauce may also be used with rabbit, lamb, goat, beef short ribs, slices of veal shank, or any cut of pork.

Springtime Shoots

Asparagus is in season – and we have brought you four delicious and easy recipes from the kitchen of Didi Davis. We are sure you will find something you love– they are quick, healthy, and most of all delectable.

Enjoy – and tell us how you like them!

Penne with Asparagus and Lemon

This is an elegant combination of pasta tubes and asparagus cut on an angle, flavored with cream and lemon. Do not be afraid of adding the lemon juice directly to the cream. Stir the sauce continuously as you slowly pour it in and it will not curdle. Serve with veal, chicken, turkey scallopini or fish.

1 pound asparagus, trimmed 
Kosher salt
½ pound penne pasta
1 tablespoon unsalted butter
2 large garlic cloves, minced
1 cup heavy cream
¼ cup fresh lemon juice
2 tablespoons chopped fresh parsley
2 teaspoons grated lemon zest
Peruvian Pink Salt
Freshly ground Australian Mountain pepper

Trim the asparagus by snapping off the ends (it will break where the tender and tough parts meet). Cut the asparagus into thirds on an angle; there should be about 4 cups. Set aside.

Bring a large pot of water to a boil. Add ½ tablespoon kosher salt to the water and add the penne, stirring. Cook, stirring often, until it is tender yet firm and offers some resistance, 8 to 12 minutes.
   
While the pasta cooks, make the sauce. Melt the butter over low heat in a large nonreactive skillet. Add the garlic and stir to coat with the butter. Immediately add the asparagus and toss for 1 minute. Add the cream, raise the heat to high and bring to a boil. Boil for 3 minutes, or until the asparagus is crisp-tender and the cream has reduced. Remove from the heat. Slowly pour in the lemon juice, stirring constantly. Add the parsley, lemon zest, ¼ teaspoon salt and some pepper to taste; stir. When the pasta is done, drain well and add to the asparagus mixture. Stir well to mix the asparagus with the pasta. Taste for seasonings, adding Peruvian Pink salt (or any other high quality sea salt) and Australian Mountain pepper as needed. Serve immediately.

If you wish to serve this as a main entree, simply double the recipe!

Asparagus with Gremolata Dressing

Gremolata (also spelled gremolada) – a mixture of garlic, parsley and grated lemon zest-is the traditional garnish for the northern Italian braised veal shank dish known as osso buco. I have incorporated this lively combination into a citrus vinaigrette for a chilled salad of lightly steamed asparagus. Serve with braised veal dishes, roast lamb, ham, chicken or fish.

2 tablespoons minced fresh parsley
2 garlic cloves, minced
1 teaspoon (packed) grated lemon zest
Fine Sicilian salt
2 tablespoons fresh lemon juice
1 tablespoon fresh orange juice
6 tablespoons extra-virgin olive oil
Freshly ground Sarawak black pepper
2 pounds asparagus, trimmed and rinsed

Place the parsley, garlic, lemon zest, ¼ teaspoon Fine Sicilian salt, lemon juice and orange juice in a small bowl. Mix with a whisk. Slowly whisk in the oil and season with pepper. Set aside to allow the flavors to blend.

Trim the asparagus by snapping off the ends (it will break where the tender and tough parts meet). Place the asparagus in a steamer basket and steam for 3 to 5 minutes, depending on the size, or until the spears are tender yet offer a bit of resistance when pierced with the tip of a sharp knife. Transfer to a platter. Give the dressing a final whisk, correct the seasonings with more Sicilian salt and Sarawak black pepper as needed, and pour over the asparagus. Roll the asparagus in the dressing to coat completely.

Let the asparagus cool to room temperature for about ½ hour, gently rolling the spears in the dressing from time to time. Chill before serving.

Roasted Asparagus with Lemon Sugar

1 bunch asparagus
Olive Oil
Ground White Himalayan Salt Rocks
Special Wynad Black Pepper
1 tablespoon Didi Davis Food Lemon or Orange Ginger Sugar

Preheat oven to 500°. Trim the asparagus by snapping off the ends (it will break where the tender and tough parts meet). Rinse and dry. Place on a cookie sheet with sides or baking dish. Drizzle liberally with olive oil, ground White Himalayan Salt rocks (or any other high quality sea salt), and Special Wynad Black Pepper. Toss to coat the asparagus evenly with the oil. Roast in the preheated oven for 5 minutes. Sprinkle with the sugar. Toss to coat evenly. Roast for an additional minute and serve.

 This recipe is so easy to prepare- and even your kids will eat their greens if it has a hint of sugar!

Asparagus with Sumac Pepper Salt

1 bunch asparagus, trimmed
Extra virgin olive oil
Didi Davis Food Sumac Pepper Salt

Trim the asparagus by snapping off the ends (it will break where the tender and tough parts meet). Place the asparagus in a steamer basket and steam for 3 to 5 minutes, depending on the size, or until the spears are tender yet offer a bit of resistance when pierced with the tip of a sharp knife. Transfer to a platter. Drizzle liberally with extra virgin olive oil. Sprinkle with Didi Davis Food Sumac Pepper Salt. Toss well and serve either warm, room temperature or chilled. Takes under 10 minutes to prepare this light side dish with its unique Middle Eastern flair!