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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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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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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Blistered Padron Peppers with Omnivore Salt

This is an easy and delicious recipes from our friends of Farm Fresh To You. Did you know that you can customize their boxes with Omnivore Salt?


1 tablespoon high-heat oil (we used sesame)
1 pint Padron peppers (keep the stems on)
Omnivore Salt to taste

Padron Peppers from Farm Fresh to You with Omnivore Salt

Heat sesame oil in a large skillet over high heat until the oil is just about smoking.

Add the peppers to the pan and cook, tossing occasionally. Once the skins are blistered and the peppers are beginning to soften, about 10 minutes, remove from heat.

Transfer the peppers to a bowl and toss with our addicting Omnivore salt.

To eat, grab the pepper by the stem and bite right up to the top. Then you can discard the stem.

Do you want to add a little kick? Dip them in Vulcano Classic! 

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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.

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Roasted Winter Vegetables with Omnivore Sicilia, Omnivore Salt and Gremolata

roasted vegetables with Omnivore Sicilia and Omnivore Salt. Delicious seasonal recipes


1 Cauliflower broken into 1/3 inch slices
1 lb Brussels sprouts, trimmed and quartered
2 Bunches baby carrots, trimmed
Omnivore Salt to taste (2 tsp ore more)
¼ Cup extra virgin olive oil
3 Tbsp Sicilia Sauce


¼ Parsley finely chopped
2 Cloves garlic minced
Zest of 1 lemon

roasted vegetables tossed with Omnivore Sicilia and seasoned with Omnivore Salt 

Pre-heat the oven to 425 degrees F.
In a large bowl toss the vegetables with Omnivore Salt (use a generous quantity), olive oil and Omnivore Sicilia.

Place vegetables in two sheet trays and roast in the oven until cooked, 15-20 minutes.

To make the gremoalata combined the finely chopped parsley with minced garlic and freshly grated lemon zest

Place the roasted vegetables on a platter and garnish with gremolata.


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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.


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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

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