You are currently browsing the tag archive for the ‘Holly’s Sea Salt’ tag.

                        Hen of the Woods (maitake) Mushrooms – Grilled

Hen of the Woods on the Grill

 

Hen of the Woods wild mushrooms are a favorite of mine, and here in the midwest the foraging season is in full swing!  Tonight I took the tender large “leaves” and brushed with olive oil, fresh garden herbs (tarragon, rosemary, parsley), and salt and pepper.  I grilled for about 10 minutes and the result? An awesome steak-like side dish.  Oh so good!!!

Hen of the Woods - Grilled

Advertisements

                                                                                                             Wild Purslane Salad

Purslane Salad

Wild Purslane is so fantastic!  We whipped up a quick salad the other night using only fresh garden treats: purslane, radishes, tomatoes, and cucumbers.  Dressed with Sudachi Ponzu vinegar, olive oil, and a little bit of salt and pepper, a simple healthy start to a summer dinner is ready in a jiff!

Give Purslane a try! We pick ours when pulling weeds, as we know our yard is organic.  So good for you!! It can also be purchased at farmer’s markets.

Recently foraged Morels

Morels!

These are a favorite find of mine! Cooked in butter with ramps, Holly’s Sea Salt and pepper – there is nothing finer.

Morels

Shaved Asparagus Salad

Shaved Asparagus Salad

Shaved Asparagus Salad

Shaved Asparagus Salad – Serves 2

1 bunch Asparagus

Parmigiano Reggiano cheese

Extra virgin olive oil

1 clove garlic, crushed

Freshly squeezed lemon juice

Sea Salt

Pepper

Wash and dry your asparagus and trim off the woody ends. With a very sharp vegetable peeler set over a bowl of ice water shave thin slices of asparagus. Once all of the asparagus have been shaved let them to sit in the ice water while you prepare your dressing.

In a small bowl combine olive oil, lemon juice, crushed garlic clove and a pinch of salt. Mix with a fork to emulsify and allow the garlic to infuse the oil for a minute or two before you toss everything together.

Remove the asparagus from the ice water bath and dry well. Toss the asparagus with the dressing and shave a bit of the Parmigiano Reggiano over the top. Salt and pepper to taste.  Enjoy!!!

Glazed Rutabagas

Glazed Rutabagas

  1. 6 tbsp butter
  2. 4 lbs rutabagas, peeled and cut into  strips (1/4 by 2 inch)
  3. 2 tsp sea salt
  4. 2 tbsp walnut oil
  5. 1/2 cup plus 2 tbsp chicken or veggie stock
  6. 1/2 cup toasted and chopped walnuts
  7. 1/4 tsp pepper

Melt 2 tbsp butter in a large pan over medium heat.  Add 1/2 the rutabaga and 1 tsp salt, cooking until lightly browned (5 minutes).  Add 1 tbsp walnut oil and 1/4 cup and simmer, covered, until rutabagas are tender (about 15 minutes).  Remove to a dish and repeat with remaining rutabaga.

Return all rutabagas to the pan, add the remaining 2 tbsp butter and remaining 2 tbsp stock.  Cook over medium/high heat, tossing until the liquid evaporates and the rutabagas are glazed.  Stir in the walnuts and pepper.  Garnish with either parsley or cilantro.  Serves 8.  Note that 2 tbsp chopped parsley can be added with the walnuts.

This is a great dish!!!! Rutabagas are so yummy any time of year!

Foraging in a Barbados Grocery Store

Foraging in Barbados

 

So today I decided to make dinner with a spice mix from this store in Barbados.  It came packaged as a Chicken Spice (no ingredients listed), so when I opened was not sure what I would find!  I was told to add lime juice and chopped onions when I bought, btw!  Turns out it was quite nice….mild and with a tad of a curry kick to it! 

Breakfast: 1 cup of coffee 

Lunch: Cornmeal Pancakes.  I used an organic cornmeal mix for the pancakes, and served with Michigan Maple Syrup.  So good!!! 

Dinner: Roasted Chicken Breast with a  Mystery Spice Mix from Barbados. I mixed the spices with lime juice and diced onions, and rubbed over the chicken, baking at 350 for 25-30 minutes.  The spice mix was quite good….salty with curry kick.  I heated up leftover rice, and  simple meal was served. 

Snack:  Toast with Naturally Nutty Peanut Butter. 

Breakfast: 1 cup of coffee with cinnamon.  Again, lots of water throughout the morning.

Lunch: Tofu with Soy Sauce and Sesame Oil.  This is a favorite any day of the week, any time of the day.  I like silken tofu, but this is just my textural preference!  I sprinkled Garlic Gomasio over the dish before enjoying!

Dinner: Turkey Burgers and Steamed Brown Rice.  I had soaked the rice overnight, so it was ready to cook!  While the rice was on the stove, I added a variety of spices to the ground, very lean, turkey – sautéed onions (diced), sea salt, pepper, garlic salt – along with a bit of water.  Turkey is a dry meat and water helps without adding oil calories.  I formed the patties and cooked in a bit of olive oil until done.  I served  the burgers alongside the rice, which I seasoned with Aloha Shoyu Very tasty and very healthy! 

Snack: an apple.

Breakfast: 1 cup of Coffee with Honey.

Lunch: Toast with Honey.  I simply toasted 2 pieces of sourdough bread and topped with honey (again from my brother’s hive).

Dinner: Meat Lover’s Pizza Casserole.  I had leftover pizza from the other night, but wanted to try something different.  I tore the pizza into big chunks and added to a small casserole pan.  I then took 2 eggs and beat them in a bowl with a dash of milk.  I poured this over the pizza chunks, making sure all pieces were soaked.  I shredded about 3 tbsp of cheddar jack over top, sprinkled pepper flakes on top, and baked in a 375 degree oven until the eggs were set – about 20 minutes.  I did have a small amount of lean turkey, which I decided to make into little patties and serve on the side, as I had eaten a lot of the meat off of the pizza! I seasoned these with Italian seasoning and extra garlic, and then quickly pan-fried.  I had cucumbers to use, so sliced them and poured a mixture of white vinegar, sugar, and pepper over them in a bowl.  The casserole turned out quite well!

Meat Lover's Pizza Casserole

Snack: a bowl of grapes.

Breakfast: 1 1/2 cups coffee with honey.  

Lunch: Oatmeal with Honey. I cooked steel cut oatmeal, and served with honey from my brother’s hive.  A real treat and fun to enjoy in March!  

Dinner: Spinach Salad with Clementine Orange Dressing.  I was in the mood for a salad, and fresh spinach and clementines were in the house, so…..I peeled 3 of the oranges, separated, and de-seeded.  I cut each segment in half,  placed in a bowl, and lightly mashed along with a few sliced sun-dried tomatoes.  I added  a little olive oil, salt and pepper, and set aside.  I then washed and dried the spinach, dividing into two serving bowls and added a few slices of avocado.  I tossed the dressing over each bowl, and to mine added about a tbsp of veganaise with bacon salt over top.  This was quite a nice, simple salad, and on a night when not very hungry much enjoyed!  

Spinach Salad with Clementine Orange Dressing

 

Snack: a Banana with Peanut Butter

Breakfast: 1 cup of Coffee with honey.  Several glasses of water.

Lunch:  Quinoa.  I love quinoa for breakfast!  After cooking, I add a bit of butter and honey or sugar, and yum, yum!  Healthy, easy, and one of the treasures of life.  The leftovers will be used in a salad, of course!!

Dinner: Pork Tenderloin with Asparagus.  Pork tenderloin is an easy meat, especially when in a hurry!  I mixed a tbsp of mustard, a tsp of orange marmalade, a tsp of soy sauce, salt and pepper…rubbed all over the pork, and baked at 325 degrees for 30 minutes.  While the pork was cooking, I steamed asparagus, and when finished, added a tiny bit of butter and sea salt.  A simple dinner but very easy!  I don’t always have a starch, but then that leaves room for dessert or popcorn!

Snack: Glenn made his popcorn – I ate a bit – and an apple!

Posts by Themes

Enter your email address to subscribe to this blog and receive notifications of new posts by email.

Join 10 other followers