Recipes

Sausage Stuffing with Fennel, Apple and Omnivore Salt

Thanksgiving stuffing with Omnivore Salt

INGREDIENTS

-2 Loaves country white bread
-2 Sticks butter
-½ Cup chopped sage
-3 Lbs sausage
-2 Cups chopped onion 
-2 Cups chopped celery
-2 Cup chopped carrots
-2 Cup chopped fennel
-2 Bay leaf
-2 Apples grated
-2 Cups stock
-3 Eggs
-1 Bunch parsley roughly chopped
-Omnivore Salt

Omnivore Salt and other organic ingredients

To prepare the croutons ( plan to make them the day before!): Cut the bread into ¾ inch cubes and melt a stick of butter along with the sage. Toss the bread with the herbed butter and season with a few generous pinches of Omnivore Salt. Lie on sheet trays and roast in a 325 degree oven until golden in color.

To prepare the stuffing: Melt the other stick of butter in a large pan. Add the onion, carrot, celery and fennel. Cover and cook over low heat for about 20 minutes until nice and soft.  In a large pan, cook the sausages over medium heat until nice and browned. Combine vegetables and sausage, then cook together over medium heat for about 5 minutes. Season to taste with Omnivore Salt.

Great the apples and combine them in a large bowl with the sausage mixture and the sage croutons. Season to taste. Add the eggs, stock and parsley.

Loosely stuff into your turkey and cook as instructed.

Place any extra stuffing into a baking dish and cover with foil. Bake at 350 degree for 1 hour. After 30 minutes remove the foil and bake uncovered for other 20-30 minutes, until nicely golden brown on top.

omnivore salt perfectly seasoned your Thanksgiving stuffing

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Roast Turkey with Omnivore Gravy

Turkey seasoned with Omnivore Limone

Ingredients:

-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.

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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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Omnivore Kraut

Salt is the backbone for flavor and spices invigorate the palate. Salt and spices combined is a dynamic duo that transform ordinary sauerkraut into a culinary treasure.  

Whether you are a omnivore, carnivore, or herbivore, this recipe for Omnivore Kraut using Kraut Source is definitely worth trying. Buon Appetito!

krauts with omnivore salt

Ingredients:

  • 1-1/4 lbs (562 g) cabbage, finely shredded
  • 1 medium fennel bulb, thinly sliced
  • 1 small carrot, shredded
  • 1 leveled Tablespoon (15 ml) Omnivore Salt
  • filtered water

Directions:

1. Place the cut vegetables in a large glass, ceramic, or stainless steel bowl.
2. Sprinkle Omnivore Salt onto vegetables and massage for about 5 - 6 minutes.
3. Allow mixture to rest in the bowl for about 30 minutes. This will help to draw out liquid from the cabbage.
4. Pack into a quart-size, wide-mouth mason jar. The vegetables should reach the shoulder of the jar.
5. Place Kraut Source onto the jar. Allow to ferment between 10 - 12 days in a cool spot, away from direct sunlight. Check your ferment after 24 hours to see if there's enough liquid drawn out to cover the top of the veggies by one inch (2.5 cm). If not, remove Kraut Source and add in just enough brine* to cover the top of the vegetables by one inch (2.5 cm). Place Kraut Source on again.
6. When the vegetables have achieved a taste to your liking, remove Kraut Source and replace with a standard mason jar lid and ring. Transfer to the refrigerator.

*Brine ratio = 1 teaspoon (5 ml) sea salt dissolved in 1 cup (240 ml) filtered water

krauts with omnivore salt

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Cauliflower & Capers Ferment (with Omnivore Salt)

One of our favorite vegetable is cauliflower.  It belongs to the same family of vegetables (Cruciferae) as broccoli, and contains many of the same powerful phyto-nutrients that promotes vibrant health.

What's even better is that when cauliflower is fermented, all of its amazing nutrients mentioned above are amplified and become easier for us to absorb because of the probiotics developed during fermentation. 

fermented cauliflower with Omnivore Salt

Ingredients

1-1/2 Tablespoons Omnivore Salt
2-1/4 cups filtered water
12 oz. cauliflower florets (trimmed weight)
1/3 cup small (nonpareil) capers*, rinsed
2 sprigs fresh dill
3 - 4 cloves of garlic, peeled

1. Dissolve the Omnivore Salt in water.  Set aside.
2. Place the rest of the ingredients in a bowl and mix well.
3. Pack mixture into a quart-size, wide mouth mason jar and secure your Kraut Source unit on according to directions.
4. Place in a cool spot in your kitchen, away from direct sunlight, and allow to ferment for 7 - 10 days.
5. When ready, remove Kraut Source parts, place on the standard mason jar lid and ring. Store in the fridge.

* Did you know that capers are pickled flower buds?  They are picked from a shrub-like bush (Capparis spinosa), and has been a culinary
delicacy since the time of the ancient Greeks and Romans.  Because the buds are so small, they must be picked by hand.  After being picked, capers are sorted by size and then dried, put in brine or salted. The smallest, known as nonpareil, are the tastiest and most desirable.

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Elisabeth Prueitt's Radishes with Omnivore Salt

Tartine Bakery uses Angelo Garro's organic seasoning salt for a simple summer dish.

Elisabeth Prueitt from Tartine Bakery -- one of the greatest bakeries in the world -- posted on her IG @lizprueitt_tartine about us!

The pic featured beautiful, fresh radishes topped with Omnivore Salt followed by the caption ”Cool radishes dipped in butter fondue with Angelo's Salt - dried and grated caviar - grated bottarga - smoked sea salt."

Heaven!

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Pasta With Squid, Shrimp and Octopus with Omnivore Salt and Sicilia

Pasta with Omnivore Sicilia and Omnivore Salt

Although there are several steps involved in making this seafood-and-Sicilia-based pasta sauce, it all comes together quickly. 

 
INGREDIENTS
  • 1 1/2 cups water
  • Omnivore Salt
  • 2 tablepoons Omnivore Sicilia
  • 8 jumbo (21-25 count) shell-on shrimp (about 6 ounces total)
  • 6 ounces baby octopus or large octopus (defrosted if frozen), cut into bite-size pieces
  • 8 ounces squid, cleaned (tentacles and body; defrosted if frozen), cut into bite-size pieces
  • 3 tablespoons olive oil
  • 2 cloves garlic, minced
  • 1 shallot, finely chopped
  • 1 cup crushed peeled tomatoes (may substitute ripe tomatoes, peeled, seeded and chopped)
  • Pinch crushed red pepper flakes
  • 1/3 cup finely chopped flat-leaf parsley
  • 1/4 cup thinly sliced fresh basil
  • 1/4 cup dry white wine
  • 12 ounces dried or 1 pound fresh linguine or fettuccine

Bring the water to a boil in a medium pot over medium-high heat. Add a generous pinch of salt.

Peel and devein the shrimp, adding their shells to the hot water as you work. Set a fine-mesh strainer or colander over the water; place the shrimp in it; cover and steam for 30 seconds, then transfer the shrimp to a plate. Repeat with the octopus and then the squid, steaming both for 30 seconds and transferring to the plate. Remove the strainer or colander and let the shrimp-shell broth cook for 5 minutes, then turn off the heat.

Combine 1 tablespoon of the oil and half of the garlic in a medium skillet over medium heat. Once the oil shimmers, add the steamed octopus and cook, stirring, for 1 minute. Remove from the heat.

Heat the remaining oil and garlic with the shallot in a separate large skillet over medium heat, stirring for 5 minutes. Add the tomatoes, Omnivore Sicilia and season well with Omnivore Salt, then add the crushed red pepper flakes, parsley and half of the basil; cook for 5 minutes, stirring occasionally. Strain the shrimp-shell broth over the sauce, then add the wine; increase the heat to medium-high; cook for 5 minutes.

Bring a large pot of water to a boil over high heat (for the pasta). Add a few generous pinches of salt.

Meanwhile, add the octopus and the oil and garlic (from the medium skillet) to the tomato sauce. Cut the steamed shrimp into chunks, then add them, plus the steamed squid, to the sauce; stir well and cook for 5 minutes. Season lightly with salt and pepper.

Add the pasta to the boiling water; cook according to the package directions, to al dente. Drain well, then transfer the pasta to a large platter or pasta serving bowl. Pour the seafood sauce over the top. Garnish with remaining basil; serve hot.

(Original recipe Kathy Gunst and Bonnie S. Benwick)

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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.

INGREDIENTS:

ROASTED CHICKEN
1 whole Chicken, about 3.5 lb
1 lemon, halved
1 head Garlic, halved
1 bunch Thyme
1 Tbsp Butter, softened
2 Tbsp Omnivore Limone 

VIGNAROLA
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. Sprinkle with Omivore Limone , Fold chopped herbs in with a good drizzle of olive oil and serve alongside the chicken.

 

(Recipe courtesy of GoodEggs)

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