Grey Salt & Herb Archives - Page 2 of 8

easy chicken parmesan ~ really!

This recipe is very similar to my sheet pan harissa chicken. Super easy to put together and quick to cook. I used my Tomato Sauce but you could easily pick up your favorite jar of marinara sauce from the market. Also I used boneless chicken thighs but you could substitute them for chicken breasts. I did not include a vegetable but you could easily add a chopped eggplant or a diced winter squash. Feel free to use any of our other Sous Salts as well. The Porcini would be superb as would the Olive Thyme or the Herb & Garlic. Normally [...]

easy chicken parmesan ~ really!Susan Furstman2022-01-15T12:30:18-08:00

black rice, farro, vegetable medley ~

Love black rice...it has a wonderful nutty flavor and is full of the same antioxidants you find in blueberries. In this dish I combined it with farro, another one of my favorite grains. You can either cook them separately or together as their cooking time is similar. Just know that if you cook the farro with the black rice the farro will absorb the black color of the rice. So if you want a different color variation cook them separate according to package directions. ingredients 1 cup black rice, cook per package directions 1 c farro, cook per package directions [...]

black rice, farro, vegetable medley ~Susan Furstman2022-01-15T12:30:18-08:00

potatoes colcannon ~

Love these potatoes ~ Just the right amount of crunch from the cabbage and scallions. Perfect with a corned beef or pot roast. Adds a lightness and creaminess to any stew actually. You can either peel the potatoes or leave them rustic. ingredients ~ 5 medium yukon gold potatoes about 1 1/2 lbs Sous Salt 6 T butter 2 leeks, 2 garlic cloves 2 c shredded savoy cabbage 1 1/4 c milk 1/2 c heavy cream 1 scallion pepper to taste directions ~ Cut the potatoes into 1 inch cubes and place them in a sauce pan with col and salted [...]

potatoes colcannon ~Susan Furstman2022-01-15T12:30:18-08:00

spinach & artichoke pie ~

Spanikopita fans this is a wonderful dish...easy to prep, bake and enjoy. Instead of squeezing the spinach to get rid of the water I saute the moisture out of it with the shallots and artichoke hearts. Saves my shirt from spinach stains as I always seem to splash spinach juice all over the place in an attempt to dry it out! Also I love the addition of artichokes to the spinach. The balance counteracts some of the bitterness spinach may have. You can substitute any cheese you prefer as well. Either feta or goat cheese works as a creamy base. But [...]

spinach & artichoke pie ~Susan Furstman2022-01-15T12:30:19-08:00

chicken harissa ~ sheet pan style

Cooking all of your dishes ingredients on a sheet pan not only beautifully melds the flavors but guarantees a quick and easy clean up. For that reason this is one of my favorite go to dishes. You can flavor it any way you choose. This particular recipe I use a blend of tomato sauce and Harissa. Feel free to try dijon mustard with white wine, or just tomato sauce, a blended salsa would work as well as a roasted tomatillo. ingredients ~ 6 - 8 boneless, skinless chicken thighs 1/2 c Harissa 1/2 c Marinara Sauce (or tomato sauce) 1/3 c [...]

chicken harissa ~ sheet pan styleSusan Furstman2022-01-15T12:30:19-08:00

roasted tomatoes & burrata on toasted ciabatta

This is a tasty recipe for a wonderful appetizer or an addition to the evening meal. The tomatoes are so sweet when roasted they are like vegetable candy combined with the fruitiness of the olive oil and the richness of the burrata, it's perfection. A sprinkle of micro arugula and there isn't anything else you need with the exception of a sprinkling of Sous Salt!i ingredients 2 pints of cherry tomatoes 1 T olive oil + more for drizzling on the toasts 1 t Sous Salt Olive Thyme & Lemon + more for finishing 1 package of fresh Burrata (or you [...]

roasted tomatoes & burrata on toasted ciabattaSusan Furstman2022-01-15T12:30:20-08:00

smokey tomato vinaigrette ~

This particular vinaigrette can be morphed into basically any sauce you might fancy. Use it as a sweet and tangy salsa, add it to an aioli for a terrific sweet kick, toss it in a pasta salad or drizzle it on grilled vegetables. It's an awesome addition to you cooking on the fly nights! In this recipe I flash seared the tomatoes in a dry skillet until they were blistered however you could easily toss them in olive oil sprinkle them with whichever Sous Salt you love and roast them in a 400 degree oven for 25 minutes until they are [...]

smokey tomato vinaigrette ~Susan Furstman2022-01-15T12:30:20-08:00

cornucopia of greens in my pasta ~

Favorite color in my life is green. So when I found this recipe from Chris Morocco in Bon Appetit Magazine I fell in love with it first with my eyes....then it had all the flavors that I love went in it...olives, parm, pasta, herbs, capers, anchovies...who wouldn’t love this. ingredients 1 T + 1/2 c olive oil 1/4 c panko bread crumbs Sous Salt Fennel & Shallot pepper 2 T fresh dill 1 t lemon zest 12 ounces of linguine 1/2 bunch of asparagus, cut in 1/2 inch pieces 1 c frozen peas 4 anchovy fillets 1 clove garlic 1 c [...]

cornucopia of greens in my pasta ~Susan Furstman2022-01-15T12:30:20-08:00

fritatta and popover harmoniously meet ~

The lightness of a popover and the richness of a fritatta...my perfect paring for any meal. This recipe can be adapted to fit what ever you like with you morning or evening egg dishes. I used sausage and potatoes with fontina cheese. But you could do spinach and goat cheese with sun dried tomatoes or ham with potatoes and gruyere. Parmesan with pancetta and arugula would be lovely as well. Just about any flavor combination you love would work. The batter is less eggs with the balance of the base coming from flour. I used chick pea flour but all purpose [...]

fritatta and popover harmoniously meet ~Susan Furstman2022-01-15T12:30:21-08:00

roast chicken ala emily ~

My favorite roast chicken recipe is the spatchcock one we have on our web page. Although it does call for a slathering of butter...so I recently discovered this recipe posted on FOOD52 by Emily C which calls for brining the bird in buttermilk and pickle juice...with a soupcon of Sous Salt of course. So if you want to avoid the consumption of butter this is a lovely alternative which she derives from the preparation of fried chicken for flavor and tenderness. ingredients 1 whole chicken 1 c buttermilk 1 c pickle juice (any type) 1 t Sous Salt Herb and & [...]

roast chicken ala emily ~Susan Furstman2022-01-15T12:30:21-08:00