Sicilia Vegetarian Enchiladas... Happy Cinco De Mayo Omnivores!

Sicilia Vegetarian Enchiladas... Happy Cinco De Mayo Omnivores!

Recipe Created by Dara Mulligan


  • 10 to 12 tomatillos husked, rinsed and cut into half
  • 3 large poblano chilies
  • 5 tablespoons olive oil
  • 4 tsp Omnivore Salt
  • 3 Tablespoons Mexican crème, sour cream or crème fraiche
  • 3 garlic cloves, peeled and roughly chopped
  • 1 whole jalapeno
  • I bunch cilantro, reserve a few extra sprigs for garnish
  • 3-6 tablespoons Omnivore Sicilia Sauce
  • 1 large red onion, diced, set some aside for garnish
  • 1 small carton of mushrooms (button, oyster or shiitake are good), stemmed and sliced
  • 1 can drained black beans
  • 2 cups of grated jack cheese
  • 1 bunch of spinach
  • 8-10 corn tortillas
  • 1cup crumbled Mexican queso fresco or other fresh cheese like feta or goat cheese


  • Preheat Oven to 350
  • Husk, rinse and half the tomatillos, place in bowl and toss with (1) tbsp. of the olive oil and (1) tsp omnivore Salt, place cut side down on a roasting sheet
  • Slice poblanos in half, remove the seeds and devein. Place cut side down next to the tomatillos
  • Roast at 350 for 10- 15 minutes or until soft to touch, let cool and remove skin and stem from poblanos
  • Devein and remove seeds from Jalapeno, place in blender with garlic, cilantro, (1) tsp Omnivore Salt and 1 tbsp. of olive oil, puree till smooth and set aside
  • Place the cooled tomatillos, only (1) poblano, (2) tbsp. of crema and (3) tbsp. of Omnivore Sicilia Sauce in the blender and puree till smooth.
  • Set remaining poblanos aside for filling
  • In a large bowl, combine the cilantro puree, tomatillo puree, 1 tsp Omnivore Salt and 2 tbsp. of Omnivore Sicilia sauce



  • In a heavy bottom pan over medium heat, heat 2 tbsp. of Olive oil
  • Finely dice onions and garlic, add to pan and sauté till translucent
  • Slice mushrooms, add to the pan with (1) Tsp Omnivore salt , cook over medium heat till soft
  • Pile the spinach on top of the mushroom mixture, turn to low and
  • cover with a lid, cook till spinach is wilted, mix well, remove from pan and strain
  • Mash the drained can of black beans with a potato masher
  • Chop remaining poblanos
  • In a large bowl combine Mushroom mixture, beans and Poblanos, set advise



  • Warm (2) tbsp. Oil, dip the tortillas on both sides into the oil one by one to soften, place in a damp tea towel to keep moist
  • Select a baking dish that is oven proof and that will snugly fit 8-10 enchiladas, cover the bottom of your baking dish with 4-5 tablespoons of sauce
  • Fill one tortilla with (2) tbsp. of the filling and (1) tbsp. Jack cheese and roll For an extra kick, drizzle on more Sicilia sauce, place tortilla seam side down in baking dish, make sure to pack them tightly in the baking dish so they stay folded


  • After you assemble all of the enchilada’s in the baking dish, sprinkle the remaining Jack cheese and sauce on top
  • Mix together (1) tbsp. of Omnivore Sicilia Sauce and the remaining (1) tbsp. of crema, and drizzle on top
  • Crumble the queso fresco on top and sprinkle the remaining (1) tsp Omnivore Salt
  • Bake uncovered for approx. 20 mins until browned and bubbly
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Angelo's wild fennel cakes

Angelo's wild fennel cakes

It's Wild fennel time! One of our favorite ingredients is finally in season and invading roadsides and hills!  
Angelo's famous wild fennel cakes are a must: easy to make, seasonal and absolutely delicious! Eat them freshly fried with a sprinkle of Omnivore Salt or at room temperature with Omnivore Sicilia Sauce. Either way they are completely addictive!


4 cups of finely chopped tender fennel stalks
2 eggs
2 cup of Parmigiano ( finely grated )
1 cup of course bread crumbs ( made from day-old bread )
5 cloves of garlic ( finely minced )
1 pinch of crushed red pepper
1 cup of canola oil + 3 tbsp of extra  virgin olive oil
Omnivore Salt

Finely chop the tender inner fronds of the wild fennel bush ( 1/8" inch ) and a handful of fennel fronds. Parboil the fennel for few minutes, then drain it. Let is sit for 30 mins and fluff with a fork to release the steam. It is best to have the fennel dry before you add the other ingredients. Mix in a large bowl the fennel, bread crumbs, minced garlic  Parmigiano cheese and Omnivore Salt. Add the 2 eggs and mix together by hands. Take a rounded tablespoon and form to a cake. The mass should not be too dry nor very wet. Fry the cakes in oil a high heat oil like sunflower  until lightly browned on both sides and air dry on paper towels.  Sprinkle with Omnivore Salt and serve.
Buon Appetito!

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omnivore salt on roasted potatoes


3lbs medium potatoes peeled
3 Tbs unsalted butter
1 ½ cup heavy cream
Omnivore Salt to taste

 omnivore salt on roasted vegetables

Using a mandoline slice the potatoes approximately 1/8 inch thick.
Lightly butter a 12 inches baking disH, start layering the potatoes (edges overlapping), and lightly sprinkle each layer of potatoes with Omnivore Salt.

the perfect potatoes gratin seasoned with Omnivore Salt, organic seasoning

Fill two thirds of the way up the dish and pour the cream over the potatoes until completely coated.

Gently press down to distribute the cream evenly and dot the potatoes with 2 tablespoons of butter.

 potatoes gratin with omnivore salt

Cover the dish with aluminum foil and place in a 400 degrees F preheated oven for 45 min.

Remove the foil, and check to see if the potatoes are tender. Then bake uncovered for 20 more minutes until golden brown.

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I recently made tamales with friends and decided to bring a jar of OMNIVORE SICILIA with me. When I arrived, the kitchen smelled wonderful, and a pot of tamale sauce was on the stove that had been simmering all day.  We started to make the tamales and soon we ran out of the sauce, so I pulled out the jar of SICILIA from my bag and it was a revelation to us all. SICILIA, with its bold, earthy flavor, tastes like something that takes hours on your stove to make.  It has a unique, complex flavor that comes from the sweetness of balsamic vinegar, the smokiness of the ancho peppers and the acidity of tomatoes. It is the perfect tamale sauce! Try it and you'll never make tamale sauce again!

Photo above: by Romulo Yanez


  • 30 dried cornhusks
  • 1 Cup (8 oz.) pork lard
  • 3 Cups tamale flour
  • 2 Cups barely hot water
  • 1 Teaspoon Omnivore salt
  • 2/3 Cup vegetable oil
  • ½ jar of Sicilia
  • 5 cups filling such as pork or shredded chicken or roasted poblano chilies

RECIPE -from Roberto Santibanez's Truly Mexican

 Soak the cornhusks in cold water 30 minutes

Meanwhile, beat the lard on medium –high speed using a standard mixer until fluffy, 3-5 minutes (if using a hand mixer double the beating times).

Meanwhile, mix together the tamale flour, water, and salt with your hands in another large bowl until you have uniform dough.

Add half of the dough to the lard and beat to combine.

Add the oil and the remaining dough to the lard mixture and beat on medium- high speed for 10-15 minutes until it has the texture of a fluffy frosting.

Season the batter to taste with additional salt. The batter should taste salty, as some of the salt will leach out during steaming.

Drain the cornhusks. Put a heaping spoon of batter (about 1/3 cup) on the concave side of a husk. Spread the batter to flatten it slightly and evenly.

Put a few tablespoons of the filling in the middle of the batter and top with a teaspoon of OMNIVORE SICILIA. Enclose the filling in the batter as you fold over the husk, doubling the pointed end over the bottom half. The rounded end will remain open. Repeat with the remaining batter, filling the husks.

Fit the tamales into the deep steamer basket of a pasta pot with the open ends up.

Fill the pot with 1 inch of water, and insert the tamale filled steamer basket and cover the tamales with more cornhusks, then a damp cloth and the lid.

Bring the water to a boil and steam the tamales, adding more boiling water if you need to, for 45 – 50 minutes or until the tamale separates form the husk easily when you unwrap them.

Tamales keep stored in an airtight container in the refrigerator for up to 3 days or in the freezer bags up to one month. If you freeze the tamales, defrost them overnight in the refrigerator before warming them. To reheat, re-steam in their husks for 30 mins.



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omnivore salt for san patrick's day
Corned beef with Vulcano Classic or Ginger isn't the usual St. Patrick's Day fare, but trust us on'll smack your lips.
  • 5 pound beef brisket
  • 2 quarts water
  • 100 grams Omnivore Salt 3.53oz- about a cup
  • 28 grams white sugar (about 1/4 cup)
  • 28 grams brown sugar (about 1/4 cup)
  • 17.5 grams cure #1, you can get this at Avedanos (SF) or at your favorite butcher store
  • 1 ea cinnamon stick, broken into pieces
  • 1 tbl yellow mustard seed, lightly cracked
  • 1 tbl coriander, lightly cracked 
  • 1/2 tsp red pepper flakes
  • 1 tsp allspice berries
  • 1/2 tsp ground mace
  • 6 ea dried bay leaves
  • 8 ea whole clove
  • 1/2 tsp ground ginger
  • 2 pounds ice
To make the brine:
Place water, Omnivore Salt, sugar, and spices in a stock pot and bring to a simmer. Stir occasionally until salt and sugar have dissolved.
Allow brine to cool for a couple minutes and add ice to bring the temperature below 40 degrees F.

Once it has cooled, place the brisket in a big zip top bag or in a container large enough to hold it, and completely cover the meat with the brine. Seal the bag or put a weight on top of the meat to hold it under the brine and cover. Keep refrigerated for 7-10 days. Check daily to make sure the beef is completely submerged and stir the brine.

After 10 days, remove the brisket from brine and rinse under cold water. Place the brisket into a pot, with the onion, carrot and celery and cover with water. Bring to a boil and then reduce the heat to low, cover and bring to a gentle simmer for 2 1/2 to 3 hours. Remove from cooking liquid and slice across the grain. 

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Omnivore's Love Pack & list of naughty movies

gourmet seasoning omnivore salt and llano seco pop corn

Stay home for Valentine’s with one of Omnivore’s “Love Packs” and set the mood for fun and romance with the Omnivore “Add a little spice”.

A sexy movie and a bowl of Llano Seco heirloom popcorn finished with the intoxicating spice blend of Omnivore salt, will set the tone for the evening. Add your favorite bottle of bubbles and enjoy how the evening unfolds. 

Here you have a list of naughty movies...

  1. Body Heat
  2. 9 ½ weeks
  3. Belle Du Jour
  4. Secretary
  5. Swimming Pool
  6. Y Tu mama también
  7. Unfaithful
  8. The Dreamers
  9. Vicky Christina Barcelona
  10. Eyes Wide Shut
  11. The Love Witch
  12. Bound
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Bloody Mary with Vulcano Ginger

So, what’s the secret to mixing a unique Bloody Mary? Simply add Omnivore Vulcano Ginger and Omnivore Salt to turn up the heat...

For a 48 hours only you get  Vulcano Ginger + Vulcano Classic at the discounted price of $14.

Bloody Mary with Vulcano Ginger


4 oz tomato juice
2 oz vodka (for the adventurous drinkers use gin instead)
3 tbsp Vulcano Ginger
1 pinch Omnivore Salt
1 pinch celery seeds
1/2 teaspoon horseradish
juice of 1/2 lime
veggies to garnish

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Coffee and Omnivore Salt rubbed grilled export rib roast

This most impressive, delicious roast should not be reserved just for holidays! So, fire up the grill and get ready to have the best Prime Rib of your life (that was the consensus at the dinner table)! Adjust cooking time based on the size of the rib roast. *We were feeding a hungry crowd, so I had no time to photograph before serving, but here are a couple of shots of the after meal.

wild idea buffalo rib seasoned with Omnivore Salt


1 Wild Idea Prime Rib Export Roast, rinsed and patted dry
2 Tablespoons olive oil
2 onions, peeled and sliced into thick slices
4 tablespoons finely ground coffee
1 tablespoons chili powder
2 tablespoon black pepper
1 tablespoon smoked paprika
1 teaspoon ginger
Omnivore Salt
Vulcano Classic or Sicilia

 1)  Place prepped Wild Idea Buffalo Export Roast on a baking sheet and rub with olive oil.

2)  Combine all rub ingredients, and rub into export roast. Let export roast rest at room temperature for two hours before cooking.

3)  Prepare char grill, creating a hot pile of coals or wood. I used mesquite wood charcoal. Place rack at the highest elevation of the grill.

4)  Preheat oven to 500° and place the oven rack in the center of the oven.

5)  Place sliced onions on a lightly oiled, shallow rimmed baking pan. Place
prepared roast on top of the onions, sprinkle Omnivore Salt, and place in pre-heated, hot oven for 25 minutes. The roast will become very dark from the rub.

6)  Slide hot coals to one side of the grill, and place the seared rib roast over the indirect heat side of the grill. Top the roast with some of the sliced onion from the roasting pan. Insert a meat thermometer into the thickest center of the roast.  Open grill vents half way and cover the grill with the lid while the roast is cooking.

7)   Grill the seared roast over the indirect heat for about 10 minutes per pound, for a medium rare result. The internal temperature should read 135°. The shape of the roast will effect the cooking time, so be sure to rely on your meat thermometer too, to insure you are cooking to the temperature of your liking. Rotate the roast half way through cooking time and occasionally add more wood chips or charcoal as needed to maintain a grill temperature of 350°. * We prepared a 14 pound roast and my indirect grill time was two hours to reach the 135°.

8)  Remove the roast from the grill, place on a cutting board, and cover tightly with foil. Allow tot rest for 15 minutes before carving.

9)  Slice with a sharp knife, cutting around the rib bones at the crown base. Season the slices of rib roast with Omnivore Salt, if needed. Finish with Omnivore Vulcano Classic or Omnivore Sicilia to add a little kick.


Recipe curtesy of  Wild Idea Buffalo

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Fresh Roasted Garbanzo Beans with Omnivore Salt

If you want to make this simple recipe, delicious recipe ,but you don't have fresh garbanzo beans (or chickpeas), canned ones work well too.


1/2 pound fresh garbanzo beans, shelled (or canned organic garbanzo beans, drained and rinsed)
1 teaspoon olive oil
Omnivore salt 

garbanzo beans with Omnivore Salt, organic, versatile gourmet seasoning

Preheat the oven to 375 degrees Fahrenheit.

Spread the shelled garbanzo beans onto a baking sheet. Pour the olive oil over the garbanzo beans and spread them around to coat. Sprinkle with Omnivore Salt.

Roast for 30 minutes. Remove from heat and allow to cool slightly. that easy!!! Because Omnivore Salt is versatile and delicious..a few pinches will enhance the flavor of all your recipes!

 (Recipe curtesy of farm Fresh to You)

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Kale chips with Omnivore Salt and Vulcano Ginger

If you like kale, this simple recipe from Farm Fresh to You is for you!


1 bunch kale (we used green, but any kale would work)
1 tablespoon olive oil
1 teaspoon Omnivore salt (available when you customize your box)
2 tablespoons nutritional yeast (optional)
Vulcano Ginger


kale chips with Omnivore Ginger and Omnivore Salt by Farm fresh to you

Preheat oven to 300 degrees Fahrenheit. Thoroughly wash and dry your kale leaves. Remove the stems, tear the kale into pieces and place in a bowl.

Drizzle the olive oil over the top and toss to coat. Sprinkle the Omnivore salt  and nutritional yeast, if using, over the top. Toss again.

Spread the leaves onto a baking sheet and try not to overlap -- overlapping will result in soggy kale chips. Bake for up to 20 minutes, or until completely crisp. Serve immediately.

Pair them with Vulcano Ginger, for a spicy, exotic bite.


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