Pinch of Salt

TRUFFLE DEVILED EGGS

If you love deviled eggs, this recipe is for you.  Wonderful combination of sweet relish and black truffle will leave your taste buds dancing for more.

INGREDIENTS

• 12 eggs
• 4 tablespoons mayonnaise
• 2 teaspoon yellow mustard
• 2 teaspoon sweet relish
• White Truffle Sea Salt
• Black Pepper
• Paprika, for dusting

DIRECTIONS

1. Place eggs in a large wide saucepan and cover with cold water.  Bring to a boil for 12 minutes.  Remove eggs and cool in refrigerator.  Remove shells from eggs and slice in half lengthwise.
2. Separate egg yolks and place into a bowl. Place whites on a separate plate.  In the bowl add mayo, mustard, relish and white truffle sea salt and pepper to taste.  Mash together with fork until creamy and smooth.
3. Using a large star tip and resealable plastic bag, pipe the yolk mixture back into each egg, enough to fill yolk holes completely.
4. dust top with paprika and a pinch of white truffle sea salt.

Yum Yum!

SPAGHETTI SQUASH PASTA MARINARA

This health conscious version of pasta marinara is so easy to make and you won't have the guilt of all the carbs!  This is gluten free too! INGREDIENTS

• 1 whole spaghetti squash
• 1/4 cup extra-virgin olive oil
• Sel Gris Sea Salt and freshly ground black pepper
• 4 cups prepared favorite marinara sauce, gluten free if desired
• Basil
• Parmesan, grated

DIRECTIONS Preheat oven to 450 degrees

1. Split the squash in half and scrape out seeds. Line an oven tray with aluminum foil.
2.  Season the spaghetti squash with olive oil, sel gris sea salt and pepper. Place flesh side down and roast for 30 to 40 minutes until fully cooked. Remove from the oven and let rest until cool enough to handle.
3. When squash is cool enough to handle, using a fork or spoon scrape the strands of squash from the inside of the skin. Place spaghetti squash in bowl and scoop marinara over squash and garnish with basil and parmesan.
4. Serve and enjoy.

ROASTED CHICKEN SALAD W/CITRUS VINAIGRETTE

This healthy salad is an easy and delicious lunch staple at our house.   Don't yet the simplicity of the ingredients fool you.  The citrus vinaigrette packs a ton of flavor. INGREDIENTS

• Roasted or Grilled Chicken Breast, sliced and cooled
• 1 bag spring mix or favorite blend of salad mix
• sliced cucumber
• sliced red onion
• roma tomato quartered
• sliced almonds
• Avocado cubed

VINAIGRETTE DRESSING

• 1/2 teaspoon grated lemon zest
• 2 tablespoons fresh lemon juice
• 1 teaspoon agave syrup
• 1/2 teaspoon dijon mustard
• 1/4 teaspoon fleur de sel
• 3-4 tablespoon extra virgin olive oil
• 1/2 teaspoon champagne vinegar

In a small bowl, whisk together the lemon zest, lemon juice, agave, mustard, and fleur de sel, whisking until everything are dissolved.  Add 3 tablespoons of the oil in a slow stream, whisking constantly until the dressing is well blended.  Add more oil slowly if desired.  season with black pepper to taste. DIRECTIONS Preheat oven to 400 degrees.

1. Lightly coat chicken with olive oil and season chicken breast with himalayan salt and pepper
2. Baked or grill until no longer pink in middle.  25-30 minute in oven or 8-12 minute on the grill.
3. Let cool and slice
4. In a large bowl add salad, onion, cucumber, tomato, avocado, and almonds
5. Drizzle Citrus vinaigrette over salad and enjoy

 

CUCUMBER & GARBANZO SALAD

Looking for a refreshing, delicious salad packed with flavor, this is it. INGREDIENTS 

• 3/4 cup extra virgin olive oil
• 2 tablespoons red wine vinegar
• 1 1/2 teaspoons Flake Sea Salt
• 1 1/2 teaspoons freshly ground black pepper
• 2 cups canned garbanzo beans, drained
• 5 pickling cucumbers or Kirbies, peeled and diced
• 1 medium red onion, diced
• 2 tomatoes, peeled, seeded, and diced
• 1 stem green onion, chopped

DIRECTIONS Combine olive oil, vinegar, salt, and pepper in a large bowl and whisk. Add remaining ingredients, toss and chill.  

FARMERS MARKET CHICKEN WRAP

This healthy wrap was built when we were working at a farmers market and were starving.  We had some leftover chicken and thought we would make a healthy wrap for lunch. INGREDIENTS

• Tortilla wraps
• 1 Tomato, sliced and halved
• 1 Avocado, cubed
• 1/2 Red onion
• 6-8  pomegranates
• Butter lettuce, 1 leaf per wrap
• 1 chicken breast grilled or baked, sliced
• Favorite Salad dressing

DIRECTIONS Preheat oven or grill to 400 degrees

1. Lightly coat chicken with olive oil and season chicken breast with himalayan salt and pepper
2. Baked or grill until no longer pink in middle.  25-30 minute in oven or 8-12 minute on the grill.
3. Let cool and slice
4. Assemble wrap by placing wrap on plate, add butter lettuce, chicken, red onion, avocado, pomegranates, and tomato.
5. drizzle with favorite dressing and roll tight.

 

CHICKEN TEX-MEX SALAD

INGREDIENTS

• 2 cups chicken, cooked and sliced
• ¹⁄₂ cup white cheddar, shredded
• 1 small avocado, diced
• ²⁄₃ cup corn, about 1 ear
• ¹⁄₂ cup red onion, chopped
• 1/2 cup black beans, rinsed and drained
• 6-8 leaves romaine lettuce, torn
• 1/2 red pepper, diced
• ¹⁄₂ cup baked tortilla chips, crushed
• 1-2 cup white rice cooked
• Chipotle Sea Salt

CILANTRO-LIME DRESSING

• 1 cup loosely packed cilantro, stems removed
• 1/2 cup plain Greek yogurt
• 2 cloves garlic
• Juice of 1 lime
• Pinch of salt
• 1/4 cup olive oil
• 2 tablespoons apple cider vinegar
• pinch of Sel Gris Sea Salt
• To make the cilantro lime dressing, combine cilantro, Greek yogurt, garlic, lime juice and salt in the bowl of a food processor. With the motor running, add olive oil and vinegar in a slow stream until emulsified; set aside.

DIRECTION

1. In a large bowl, combine chicken, cheese, avocado, corn, onion, black beans, lettuce and red pepper.
2. Place small scoop of rice in bowl and top with salad. Sprinkle each with tortilla chips and lightly season with chipotle sea salt
3. Lightly drizzle Cilantro-Lime dressing over salad.

GRILLED HALIBUT FILETS

One of our favorite fish dishes.  This is light and healthy with a tremendous amount of flavor infusing lemon, ginger and thyme. INGREDIENTS

• 1 tablespoon coconut oil
• 2 Halibut filets
• Red, yellow, orange grape tomatoes
• Spring mix lettuce
• Basil, cut lengthwise
• White Balsamic Vinegar ( we love Gourmet Blends)
• BK Fish Rub
• Flake Sea Salt
• Lemon, Quartered

DIRECTIONS

1. heat skillet with coconut oil.  Season each side of fillet with BK Fish Rub.  Place in pan and sear halibut filets  for 3-4 minutes on each side until cooked through and nice crust on the outside.
2. Cut tomatoes lengthwise and place in bowl.  Add basil and spring mix lettuce.  Toss gentle with white balsamic vinegar and finish with flake sea salt.

BAKED KALE CHIPS

These beauties are packed with flavor and nutrients!  Great healthy snack for those on the go. INGREDIENTS

• 1 bunch kale
• 1 tablespoon olive oil
• 1 teaspoon sea salt, (we love roasted garlic, white truffle, applewood smoked, lemon)

DIRECTIONS

1. Preheat an oven to 350 degrees F (175 degrees C). Line a non insulated cookie sheet with parchment paper.
2. With a knife remove the leaves from the thick stems and tear into bite size pieces. Wash and thoroughly dry kale. Drizzle kale with olive oil and sprinkle with YOUR favorite HEPP'S sea salt.
3. Bake until the edges brown but are not burnt, 10 to 15 minutes.

Enjoy right away or place in ziplock bag and save for later.    

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