Blog – tagged "Omnivore Limone recipes"


Angelo's Chicken Milanese & Cucumber Salad

This is a Great Texture Combo.

Chicken Milanese
2 boneless, skinless chicken breast
1/2 cup olive oil
1/2 cup sunflower oil
2 eggs (beaten)
1 1/2 cup fresh bread crumbs
1/2 Tbsp. Omnivore Limone
1 clove of garlic pressed into breadcrumbs
3 Tbsp. finely chopped parsley
3 Tbsp. finely grated pecorino cheese
Mix the Limone, garlic, parsley, and pecorino with the breadcrumbs.
Dredge the chicken breast in the egg first then in the breadcrumb mixture on both sides, repeat again.
In a cast iron skillet, heat the oils over medium heat; you don't want to burn the breadcrumbs. Do not move. Cook for 8-10 mins on the 1st side then turn and cook another 8-10 mins on the other side until golden brown and cooked thru. Enjoy with Omnivore Vulcano Ginger for a tangy, mouthwatering twist!

Cucumber Salad
2 medium Japanese cucumbers, peeled
3 Tbsp apple cider vinegar
1/2 cup creme fraiche
3 spring onion thinly sliced

2 Tbsp fresh dill 
2 Tbsp fresh mint
1 clove garlic

Peel and slice the cucumbers in 1/8 inch circles. Add the thinly sliced spring onion to the cucumbers, and pour in the vinegar, mix gently with your hands to coat. Let sit for 5 mins. Add the creme fraiche and mix. Fold in the dill and mint to finish. 


2 cups organic sunflower oil (for cooking the fish)

½ cup of extra virgin Olive oil (for topping off to store)

Whole fish, bronzino (sea base) cleaned, descaled, skin on

2 bay leafs

¼ white wine vinegar

3 Tbsp Limone salt

Salt the fish well inside and out and let sit for 10 mins. In a medium saute pan heat the sunflower oil and bay leaf on low. Lay the fish with skin down on one side and cook for 8-10 mins covered. Then turn it and cook for an additional 8 mins on the other side.

Remove from pan, take off the skin and remove the bones and put into a container. Pour the white wine vinegar over the fish and top off with the extra olive oil to store in refrigerator.   

This is wonderful on salads to make it a meal and great as an appetizer on crackers with thinly sliced radish.


Asparagus with Omnivore Limone

One of the quickest and easiest ways to prepare fresh asparagus is to simply blanch them for a couple of minutes and toss them with Omnivore Limone, olive oil, and lemon zest.

omnivore limone is the perfect seasoning for asparagus

2 bunches of Asparagus
2 Tbs extra virgin olive oil
1 Tbsp lemon zest
Omnivore Limone to taste

Fill a pot halfway with water. Bring to a boil.

Breaks the woody ends of asparagus off and discard.

Add the asparagus to the boiling water and lower the heat slightly to maintain a simmer.
Parboil the asparagus from 1 to 4 minutes (depending on the size of your asparagus) until bright green.

Drain the hot water and put the asparagus in a bowl of ice water, or under running cold water to stop the cooking process.

Drain, and drizzle with extra virgin olive oil and Omnivore Salt.

Note. When you are working with so few ingredients, it's important to make sure they are of the highest quality.

Sous Vide Thanksgiving Turkey with Omnivore

omnivore salt thanksgiving turkey with nomiku

Serves 6

Cook time: 2.5 hours white meat, 4-6 hours dark meat


• 1 14lb turkey (we used a Heritage turkey)

• Omnivore Salt or Limone

• 1 Stick of Unsalted Butter 

• 8 Cloves Garlic - smashed 

• 4 Sprigs Sage

• 4 Sprigs Thyme

• 4 Sprigs Rosemary


  1. Defrost turkey as needed according to the instructions on the packaging.
  2. Set Nomiku water bath and turn temperature to 65°C (149°F). 
  3. On a clean cutting surface, using a chef’s knife or boning knife, remove the thighs and drumsticks. Next, remove the wings of the turkey. Remove the packaged gizzards inside the body cavity (if applicable) and set aside for other use such as gravy.
  4. Using your kitchen shears, cut out the rib cage and save for stock or gravy. Using a butcher’s knife, cut the breast in half down the middle - keep the bone in for extra juiciness when you sous vide. 
  5. Season the turkey pieces moderately with salt. (Omnivore Limone for a more aromatic coating, or Omnivore Salt for a spicy seasoning) 
  6. Prepare 4 gallon-sized vacuum-seal bags or 4 zip bags. Place the thighs and wings in one - making sure they do not overlap, add in 2 smashed cloves garlic, 1 sprig of each herb, and two tablespoons of butter.
  7. Put drumsticks in another bag with 2 smashed cloves garlic, 1 sprig of each herb, and two tablespoons of butter. You may need two bags depending on the size of the drumsticks. 
  8. In the final two bags, place one turkey breast in each, with add in 2 smashed cloves garlic, 1 sprig of each herb, and two tablespoons of butter.
  9. Seal with a vacuum sealer or use the water displacement method. Take care that turkey inside bags are completely submerged during sous vide. 
  10. Sous vide the breast and thigh meat for 2.5 hours. The legs should stay in the water bath for a minimum of 2.5 hours and becomes most tender at 4-6 hours (recommended time). Larger legs that are 2lbs+ will need the extra time to reach proper internal temperature.
  11. To serve immediately, remove meat from bags, pat skin dry with a paper towel, and crisp up in a heavy pan with grapeseed oil on high heat until brown and crispy, around 3 minutes each side. If reheating from the fridge, put entire bags back in water bath at 55°C (131°F) for 1 hour to retherm, then crisp up skin according to directions above. To store, remove bags from water bath and into a large bowl of ice water, chill for 30 minutes and then transfer to refrigerator.

Tip: On Thanksgiving Day, you can bag the dark and light meat separately, start the dark meat in the morning, and drop the light meat in a couple of hours before dinner.

Thanks Nomiku for this great recipe!

Haricot Verts with Limone Butter

Green beans with Omnivore Limone


-3 Lbs Haricot Verts
-1 Stick butter at room temperature
-Zest of 1 lemon
-2 Shallots finely chopped
-1 Clove of garlic, finely chopped
-2 tbsp finely chopped parsley
-2 tbsp finely chopped dill
-2 tbsp finely chopped tarragon
-1 tbsp Omnivore Limone Salt

To make the Limone butter, mix on stick of butter with shallots, garlic, chopped herbs and Limone Salt.

To ready the haricot verts, prepare an ice bath and bring a large pot of water to a boil. In batches, blanch the beans until tender, about 4 minutes or so. They should still have a slight crunch. Drain the beans and immediately submerge in the ice bath for a minute or two to stop the cooking. Drain well and place on a sheet pan with a kitchen towel to dry. 

Right before serving, melt the Limone butter over medium heat in a large pan. Add the haricot verts to the pan and sauté for 3-4 minutes until heated through. Check for seasoning and serve.


Roast Turkey with Omnivore Gravy

Turkey seasoned with Omnivore Limone


-1 10-12 Lb Turkey (we cooked a Heritage Foods Usa turkey)
-2 Tbsp Omnivore Limone
-¼ cup chopped sage
-1 stick unsalted butter
-6 cups low sodium chicken stock
-4 Tbsp unsalted butter
-¼ cup flour

Most people these days choose to brine their turkeys to ensure a tender juicy breast. It also gives you a little wiggle room in case you forget about your turkey and it ends up in the oven a little too long. Your two choices are either a wet or dry brine. With a wet brine, a salt and sugar solution is mixed with water and placed in a large bucket. The turkey is then submerged in the solution for several days. We prefer the dry brine method for it’s obvious ease in storing the bird. You just salt it and place it in the refrigerator for several days before you plan on cooking it (one day is fine, but we prefer 2-3 days). As a general rule we use about ¾ of a tsp of Omnivore Limone per pound of turkey.

Loosen the skin under the turkey breast with your fingers. Rub Limone under the breast and all over the turkey. Place on a rack over a sheet tray and store in the refrigerator for up to 3 days. Let the bird come to room temperature and loosely stuff with freshly made stuffing. Combine the sage and butter and rub all over the skin and under the breast as well.

Pre-heat your oven to 500 degrees, place the turkey in the oven and reduce the heat to 300 degrees.

Roast your turkey until an instant read thermometer registers 150 degrees in the breast and 165 in the thigh, about 3-4 hours. Then, let  the turkey rest  for 30 minutes before carving.

While the turkey is resting, simmer the turkey neck in the stock until you have 4 cups. Discard the neck.

For the gravy: make a roux by melting butter over low heat in a small pan, add the flour, and cook for 3 minutes and cool.

While the turkey is resting, remove it from the pan to make the gravy. Pour off any drippings and try to remove as much fat as possible, then place the roasting pan over medium heat. Add the dripping back to the pan along with the stock and bring to a simmer. With a whisk try to scrape up any bits stuck to the bottom of the pan, add the roux whisking constantly. Simmer the gravy until it has thickened to your desired consistency. Season with Omnivore Salt to taste.

Beets & Beans Ferment (with Omnivore Limone)

Rancho Gordo and Omnivore

1. Bring water to a boil and pour into a bowl. Dissolve the salt in the water to make a brine, and allow to cool completely.
2. Place the beets, beans, and sage in a bowl and mix well.
3. Transfer the mixture to a quart-size, wide-mouth mason jar. Add in the rosemary, and gently compact the ingredients. The top of the ingredients should reach the shoulder of the jar.
4. Pour prepared brine into the jar. There should be enough brine to over the top of the ingredients by one inch.
5. Place Kraut Source onto the jar. Allow to ferment for 7 - 8 days in a cool spot, away from direct sunlight.
6. When ready, replace Kraut Source with the standard mason jar lid and ring. Transfer to the refrigerator.

*To cook the beans: Measure out about 3/4 cup of dry beans and cook in boiling water for about 45 minutes or more until tender. Because Rancho Gordo's heirloom beans are so fresh, they don't need to be pre-soaked prior to cooking.

Serving suggestion: 

Fermented Beets & Beans on butter leaf lettuce, topped with boiled egg, feta, and dill.

omnivore Salt and Kraut Source, perfect combo to create healthy, delicious fermented food

The Basics of Grilling with Omnivore

Basic grilling tips for summer recipes topped with Angelo Garro's organic seasoning salt Omnivore.                                           

Summer is officially here and it's grilling season! Here you have a few tips for you on how to cook the best meat with Omnivore

1. Meat cooks more evenly if the interior temperature is close to room temperature when you begin. This is especially important when preparing a bone-in cut of meat.

2. Meat tastes better when seasoned beforehand. Use Omnivore Salt to season pork, lamb and beef and rub Omnivore Limone on white meats and fish.

Remember these simple additional rules:

1. Lower temperature and lengthen cooking time for large or bone-in pieces of meat. High temperature for small or thin cuts.

2. Let the meat rest away from the heat. The juices will redistribute and the meat will be more evenly cooked.


omnivore limone on grilled chicken


Roast the Perfect Chicken with Omnivore Limone

Angelo Garro uses organic seasoning salt Omnivore Limone in this fresh summer chicken recipe.

Tip and tricks to perfectly roast a chicken? Use Omnivore Limone and follow these simple rules:

  1. Season chicken at least 1 day before serving.
  2. Use about 3/4 teaspoon of Omnivore Limone per pound of chicken. Sprinkle the salt into the cavity and on the backbone.
  3. Heat oven to 475 degrees.

Choose either a shallow flameproof roasting pan, a dish slightly larger than the chicken, OR a 10-inch skillet with an all-metal handle. Preheat the pan over medium heat. Wipe the chicken dry and set it breast side up in the pan. It should sizzle.

  1. Watch for browning within 20 minutes. If it doesn’t brown, raise the temperature progressively until it does.
  2. Remove the chicken from the roasting pan and set on a plate. Pour the clear fat from the pan.
  3. Enjoy! It's that easy!

Roasted Chicken with Vignarola and Omnivore Limone

Roasted Chicken with Omnivore Limone

Vignarola, a Roman springtime stew, is the perfect celebration of the season. Favas—peeled and not—peas, and asparagus are cooked together with some aromatics and a little bit of guanciale (just for good measure). Paired with a total no-fuss roasted chicken, this dinner is delicious hot out of the oven and pretty perfect for lunch the next day too.


1 whole Chicken, about 3.5 lb
1 lemon, halved
1 head Garlic, halved
1 bunch Thyme
1 tbsp Butter, softened
Omnivore Limone 

1 large Spring Onion, white parts sliced
2 cloves Garlic, peeled and sliced
2 oz Guanciale, sliced into 1" x 1/4" strips
½ lb Favas, popped out of their pods
4 small Artichokes, tough outer leaves peeled away and stems trimmed down
1 bunch Asparagus, cut into ½ inch rounds
½ lb Sugar Snap Peas, ends trimmed off and halved on the diagonal
½ cup Flat Leaf Parsley, roughly chopped
½ bunch Mint, roughly chopped|
Olive Oil

Preheat your oven to 500°F. Stuff the cavity of the chicken with the lemon, garlic, and thyme. Rub the skin with Omnivore Limone, and the softened butter. Set in a cast-iron pan or roasting dish and place on the middle rack of the oven. It should roast for about 35-40 minutes. Every ten or fifteen minutes, remove the pan from the oven to baste the chicken—tilt the pan until the juices pool on one side, then use a spoon to pour them back over the top of the chicken. It’s done when the internal temperature reads 165°F and the skin is deeply browned and crispy. Let it rest for at least ten minutes before serving.

While chicken is roasting, start on your vignarola. Add spring onion and garlic to a deep sauté pan with olive oil and sweat for five minutes on medium heat, stirring occasionally. Then add the pancetta and cook for another five minutes.

Slice the artichoke hearts into wedges, then add them with the fava beans to the sauté pan and let everything cook together briefly. Pour water into the pan, ¾ of the way up the veggies. Cover the pan, turn the heat to high and cook for fifteen minutes at a simmer until the artichokes are fork-tender.

When artichokes are tender, add snap peas and asparagus and cook for three more minutes. Fold chopped herbs in with a good drizzle of olive oil and serve alongside the chicken.


(Recipe courtesy of GoodEggs)

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