All having to do with food.

Not surprising.

#1 The two sweet tater recipes I have for you below.  One sweet.  One savory.  Both delicious.

#2 Dinner tonight.  I can’t get over it.  It will be made again, and fully blogged, very soon.  It’s kind of like [...]]]> I am currently excited about so many things.

All having to do with food.

Not surprising.

#1 The two sweet tater recipes I have for you below.  One sweet.  One savory.  Both delicious.

#2 Dinner tonight.  I can’t get over it.  It will be made again, and fully blogged, very soon.  It’s kind of like beef stroganoff, but you know, without the beef.  Instead of beef, I made herb crusted tempeh.  I used curly quinoa pasta noodles [love these noodles] and made a ridiculously large batch of vegan gravy.  Extremely comforting and such a nice change of pace from using the typical marinara sauce.

#3 The half eaten pumpkin pie that is currently in my fridge.  I can’t wait to share this recipe with you, as it features a gluten free crust that is buttery, slightly sweet, holds together, and has a nice chew.  Unfortunately, that won’t be up until Thursday.  Sort of a day late, but it’s not like you can’t make pumpkin pie after Thanksgiving, right??

Let’s move on to thing #1.

The sweet potato!  People seem to either love or hate this fabulous orange spud.  Obviously, I love it, but it wasn’t always that way.

We never ate sweet potatoes growing up.  I remember my mom making my grandma a sweet potato every Thanksgiving, but it wasn’t a staple at our table.  I was all about the creamy red or white mashed potatoes.

Now?  I absolutely love sweet potatoes. 

I go back and forth whenever I make them, on what to top them with.  It’s probably a 50/50 split on making them sweet or savory.  And by sweet I mean, topping them with a drizzle or honey, butter + salt, or coconut butter + salt.  When eaten savory style, that’s usually just butter, salt + pepper.  Nothing crazy!

But for Thanksgiving, I thought I would spruce things up a bit.  You know, actually make a recipe.

My recently rekindled relationship with sage, made for an obvious addition to the recipe. 

And don’t you feel like you’re seeing brown butter being used, everywhere?  In cookies, cupcakes, stuffing, potatoes, you name it. 

Definitely not a bad thing.  Definitely a delicious thing.

These savory potatoes are simply seasoned with sage, garlic, salt + pepper. 

Then, they are topped with a drizzle of brown butter + pan fried sage.

Then, they are completely demolished, before you even knew what hit you.

Sage + Garlic Whipped Sweet Potatoes [yields 4c mashed, serves 4+]

• 8c cubed sweet potatoes [about 2lbs]
• 3/4c-1c unsweetened almond milk
• 3T butter
• 1.5t garlic, minced
• 1T sage, finely chopped
• handful of fresh sage leaves, for garnish
• 1/2t salt
• black pepper

1. Wash, peel + cube your sweet potatoes, into about 3/4” cubes.
2. Steam your sweet potatoes until fork tender, about 10-12min. 
3. While cooking, add 1/2T butter to a small pan over medium heat.
4. Once hot, add your minced garlic, chopped sage and handful of fresh sage leaves to the pan, stirring for about 1-2min until the garlic is light brown. Quickly remove the garlic + chopped sage to a paper towel lined plate.  The garlic will burn quickly, so stay right by the pan. 
5. The large sage leaves will take a minute or two extra.  Flip once and then remove when crisp.
6. In a small saucepan, melt the 2T butter over medium heat, whisking frequently.  The butter will foam a bit, and then you’ll see brown bits forming in the bottom of pan and the butter will start to turn golden brown and smell nutty.  Remove from heat immediately, to prevent the butter from burning.  [If your butter blackens, discard and try again, or just use melted butter.]
7. Preheat your oven to broil.
8. Mash the potatoes any way you like.  I prefer a handheld mixer, for a creamy whipped texture.
9. Slowly add the milk, until the consistency you’re looking for has been met.
10. Stir in the browned garlic, chopped sage, salt + pepper, reserving the sage leaves and brown butter as the topping.
11. Taste and add more salt/pepper if needed.
12. Place in an oven safe baking dish, and broil until golden brown on top.  Broiling time will vary, but it took me about 8min.  Check often to prevent burning.
13. Top with fried sage leaves + brown butter.

tips/substitutions: Feel free to leave the skins on.  For this recipe, I wanted them perfectly smooth and creamy.  If you prefer to boil your potatoes, chop into large pieces and boil until fork tender.  Or, you can also bake your sweet potatoes until tender.  Use any type of unsweetened/unflavored milk you like.  Earth Balance [vegan butter] is a great sub for the butter.

And next up?

Something a little sweet.

But not so sweet it makes your teeth hurt.

Slightly sweet, with the warm scent of vanilla in the background, and the rich taste of honey + butter.

Vanilla Bean Honey Butter Sweet Potatoes [yields 4c mashed, serves 4+]

• 8c cubed sweet potato [~3/4” cubes]
• 3/4c – 1c unsweetened almond milk
• 1/3c walnuts, chopped
• 1 vanilla bean pod
• 1-2t sucanat
• 1.5T butter, melted
• 1/4t salt
• honey to top [~1T]

1. Wash, peel + cube your sweet potatoes, into about 3/4” cubes.
2. Steam your sweet potatoes until fork tender, about 10-12min. 
3. While cooking, slice your vanilla bean pod down the center and scrape all of the beans out.
4. Mash the potatoes any way you like.  I prefer a handheld mixer, for a creamy whipped texture.
5. Slowly add the milk, until the consistency you’re looking for has been met.
6. Whip in the vanilla beans + salt, until combined..
7. Place in an oven safe baking dish, dust the top with sucanat, and broil until golden brown.  Broiling time will vary, but it took me about 8min.  Check often to prevent burning.
8. Top with melted butter, chopped walnuts, and an all over drizzle of honey.

tips/substitutions: Feel free to leave the skins on and boil or bake your sweet potatoes.  Use any type of milk you like.  The vanilla milks [almond/hemp/rice/etc] might be a great addition in this, but remember that will add a bit of sweetness.  Earth Balance [vegan butter] is a great sub for the butter.  Feel free to top with maple syrup instead of honey if desired.  Sub any type of sugar if you don’t have sucanat.  Sub 2t vanilla extract, instead of the vanilla bean if desired.

I’m still undecided as to which version is my favorite. 

And I still can’t figure out which to bring to dinner on Thursday.

Help!  Which would please the masses more?  At first I thought savory.

But now that I’m looking at the vanilla honey butter version again, I may have changed my mind!

Happy almost Thanksgiving.  I’m getting excited!!!

Ashley

If you won’t be making your pumpkin pie until Thursday, and you’re waiting for a GF crust recipe, here are the ingredients you’ll need!

crust: 1/4c butter [Earth Balance or coconut oil], 3/4c walnuts, 2T honey/maple syrup/brown rice syrup, 3T sucanat [or other sugar], 1/2c GF oat flour [ground from oats], 1.5c GF rolled oats, 1/4t cinnamon, 1/4t salt

pie: 2c pumpkin puree, 1.5T arrowroot starch [or cornstarch], 3 eggs, 1/2c full fat coconut milk, 1/2c unsweetened almond milk, 1/4c honey [or maple], 1/4c sucanat [or other sugar], 1/4t salt, 1 vanilla bean [or 2t vanilla extract], 1.5t cinnamon, 3/4t ginger, 1/4t all spice, 1/8t nutmeg, pinch of clove.

With apples and a little honey in the mix as well.

Yesterday I mentioned that you probably won’t see recipes incorporating apple, despite buying 10lbs of them, but I may have spoken too soon. 

I love that on Halloween morning, the first photo I’m showing you, is [...]]]> Butternut squash #2, was just happily consumed.

With apples and a little honey in the mix as well.

Yesterday I mentioned that you probably won’t see recipes incorporating apple, despite buying 10lbs of them, but I may have spoken too soon. 

I love that on Halloween morning, the first photo I’m showing you, is of a bowl of onions.  What a candy buzz kill.

While at the market this weekend, I picked up cipollini onions for the first time.  They’ve always intrigued me, with their funny flat shape.  I had a recipe in mind, and was looking for shallots, but gave these a try instead.  The theme of the recipe was fall + local.  Well, as local as possible.  I’m pretty sure you can’t find quinoa or lemons grown in Colorado.

My thought process for this recipe went something like this…

Quinoa salad!!  Butternut squash must be used again….I have 10lbs of apples in the fridge.  There is no way I’m going to plow through all of them unless I start using them in recipes.  Butternut squash + apples?  That sounds delicious.  Hmm, but I want savory with a hint of sweet.  Honey lemon dressing….too sweet…what to add?  Oregano…basil…nope, thyme and a little garlic + salt.  What else?  Oooh, roast the butternut squash with shallots.  Scratch that, cipollini onions.  Onion + apple strangely sound good together.  Time to execute!

I’m sure you really wanted to hear all of that.

I wanted this dish to be lightly dressed.  The onion + seasonings are mild.  You can taste each flavor, and they meld well together, without being overpowering.  After roasting the squash + onions together, I tossed them with the quinoa and added the dressing.  To give it a little pop, I kept the apples cold.  If you’re not into the whole cold + hot combination, feel free to sauté the apples for 1-3min in a pan with a little drizzle of oil.

To top this salad, there are definitely a few options.  Keep it as a side, or incorporate a protein to make it a meal.

• feta cheese
• goats cheese
• sharp cheddar cheese
• walnuts
• lemon zest
• pan fried tempeh
• cubed + broiled tofu
• apple sage field roast vegan sausages

A great addition to any fall dinner party, or even Thanksgiving.  I know today is Halloween, but I’m already thinking about Thanksgiving.  Anyone else?  Not that I’m trying to rush time…believe me, I could use some slowing down.  But, thinking about Thanksgiving makes my stomach quite happy.  And I have to take advantage of the fall bounty while it’s around.  I can make cookies anytime, but local squash + apples only last so long!

Butternut Squash + Apple Quinoa Salad [serves 4-6]

• 5c butternut squash, cubed
• 1 medium apple, diced [1.5c]
• 1c uncooked quinoa
• 3/4c cipollini onions, chopped
• 2c low sodium veggie stock
• 2T + 1T sunflower oil
• 1/4c + 2T lemon juice
• 1T honey
• 1.5t dried thyme
• 3/4t garlic powder
• 1/4-1/2t salt [plus more to taste]

1. Preheat your oven to 400*
2. Combine the cubed squash + chopped onion on a baking sheet.
3. Toss with 1T oil and a sprinkling of salt.
4. Roast for 35-40min, stirring 1-2x, until golden brown.
5. While roasting, heat a medium sized pot over medium heat.
6. Rinse the quinoa and add to the pot.  Toast for 1-3min, stirring frequently.
7. Add veggie stock, bring to a boil, cover + reduce heat to simmer for 15min. [do not remove cover or stir]
8. Turn off heat, move the pot to another burner and let sit [covered] for 5-10min, then fluff with a fork.
9. While the quinoa is cooking, in a small bowl, whisk together 1/4c lemon juice, honey, 2T oil, 1/4t salt, garlic + thyme.  Set aside.
10. Chop the apples into small cubes + toss with 2T lemon juice.  Place in the fridge.
11. In a large bowl lightly toss the quinoa, butternut squash + onions, and dressing until just combined.
12. Top with the cold apple, and any other toppings you like.

*Season with salt to taste.  If you’re no using a low sodium veggie stock, taste after mixing everything together + add salt as needed.

This lunchtime bowl was topped with walnuts and a sprinkling of thyme.  For dinner, it was topped with pan fried tempeh + sharp white cheddar.

I’m looking forward to brainstorming more gluten free + veggie Thanksgiving ideas.  Desserts will make an appearance soon!  If you have any requests, send them my way!

Time for a little chocolate nightcap and then off to bed.  Crazy few days ahead before heading to San Fran.

must.get.sleep.

Ashley

Sipping beer is fun, but I find it more challenging to use beer as an ingredient.  What first sparked this [...]]]> Let’s continue with the rest of that beer soaked meal.  It all started with Foodbuzz + New Belgium’s offer, to create a recipe infused with NB’s beer or one that would pair well with it.

Sipping beer is fun, but I find it more challenging to use beer as an ingredient.  What first sparked this meal idea, was Teri’s Beer BBQ Tofu.  I always trust Teri’s recipes, and knew this would be a winner. 

But before we talk about the recipe, let’s talk tofu.  I’ve only ever cooked with “extra firm” tofu, and I only buy this organic, sprouted brand.  Other tofu I’ve eaten doesn’t seem to agree with my stomach, but I’ve never had any issues with Wild Wood’s sprouted tofu.  Sprouted foods are typically easier to digest, which is why I’m guessing my stomach tolerates this tofu much more easily.

I always cut one block into 8 slices.  I start with a cut in the center and then another cut in the center of those 2 halves, and then another cut in the center of those 4 halves.  This method makes slices fairly consistent in thickness.

For this meal, I sliced 2 large blocks, and placed them on a kitchen towel folded in half.

I then covered the tofu with another folded in half kitchen towel and wrapped a third towel around the bottom and top.  Then I place cutting boards on top, so the liquid doesn’t seep into the books, which are what help to press the liquid out.

You want to press your tofu for a good 30min, or longer if you have the time.  This makes all the difference with the texture when cooking.

Now back to Teri’s recipe. 

I’m not sure you can go wrong with your beer selection.  It would be fun to try with a super thick + flavorful stout beer, but for this I chose New Belgium’s, Fat Tire.

I also used this OrganicVille BBQ Sauce, which had a sweet, but smoky flavor.  Everyone loved it!

Mixing all of the ingredients, takes only a few minutes.  Then you add the tofu to a large pan and start the marinating.  I didn’t change much from Teri’s recipe, but here were the measurements I used.

• 1 bottle beer
• 1t finely minced ginger
• 2/3c BBQ sauce
• 3 garlic cloves, minced
• 2 blocks, extra firm tofu

*I basically added more beer + garlic and omitted the Worcestershire sauce, because it’s not vegetarian.  I was going to add a few drops of liquid smoke, but this BBQ sauce was already pretty smoky.  If you have a sweeter sauce, Liquid Smoke is a great option, if you want a nice smoked flavor.

If you want to bake your tofu, definitely check out her fabulous blog for the instructions!!

While the tofu marinated [for 1.5hrs], I worked on the salad. 

romaine + spinach + grated carrot + pepitas

simple.

Then I created my best dressing to date, thanks to my new potted herbs!  The photo may not look pretty, but trust me on the taste! 

Honey Lemon Herb Dressing [serves ~6 side salads]

• 1/4c fresh lemon juice [~1 lemon]
• 2-3T apple cider vinegar [or another 1/2 lemon]
• 1 large garlic clove, finely minced
• 2t honey
• 1-1 1/2t dijon mustard
• 1/3c extra virgin olive oil
• 1/2T fresh thyme, coarsely chopped
• 3T fresh basil, thinly sliced + chopped
• 1/4-1/2t salt
• black pepper

1. Whisk together lemon juice, apple cider vinegar, honey, mustard, and olive oil until thoroughly combined.
2. Whisk in garlic, salt + pepper.
3. Whisk in fresh herbs, taste + add more salt/pepper to taste.

*Start with 1t mustard and 1/4t salt.  You can always add more after the initial taste.  If it seems to oily, add more apple cider vinegar.  If it doesn’t have a hint of sweetness, add another teaspoon of honey.  Just keep tasting along the way!  If you want a really accurate taste, dip a piece of lettuce in the dressing!

Now, you have your beer fries + dressing, what about that grilled tofu?

The trick is greasing the grates + making sure the heat is high enough!  I tried grilling tofu once before, with half success. 

As in, half stuck to the grates.

This time I had no problems with sticking! Check it out!

Grilling Tofu

1. Make sure your tofu is thoroughly pressed.
2. Heat your grill to med-high, ~400*.
3. Grease your grill with oil, but be careful!  Do not use an aerosol grease can, as it will cause large flames.  I used my Misto can, filled with olive oil, and it worked perfectly.  You could also heavily brush the grates with oil.  Make sure the grates are well coated!
4. Place your sliced tofu [~1/4-1/2” thick slices] on the grill and close the lid. 
5. Now, try your best NOT to touch the tofu for 6-9min.  Knowing when to flip the tofu, really depends on your grill.  You can check on the tofu at 6min, with a large metal spatula.  If it seems like it’s easily lifting, and it’s nice and charred, you’re good to flip.  If it’s sticking, you either didn’t put enough oil on, or you need to let it cook longer.  You’re looking for grill marks, like in the photos.  When the pieces are nice + charred, they will be easier to flip.
6. Carefully scrape under the tofu, and flip over to cook for another 6-9min.  Before closing the lid, pour/brush the leftover marinade onto each slice.  *If they seem to be sticking a bit, before you flip over onto the grate, spray or brush with more oil.
7. The longer you cook, the less moisture it will have.  Everyone really liked the charred pieces!

It really was easy!  I just want to be thorough with the instructions.

If your fries are done before the tofu, just turn the oven off and leave them inside.  If they’re already super crispy, crack the door open, to prevent further cooking.

Summery, beer infused meal complete!

And oh.that.tofu. 

Possibly the best I’ve ever made!!  Thanks to Teri, for the great recipe!

Back to editing people photos…have a great rest of your day!

Ashley

To answer question #1 – 90% of the time, I am literally just throwing things together, based on [...]]]> Lately, a lot of you have been mentioning/asking me 2 things.

1. How do I come up with the some of my food combinations?  For instance: tempeh/apple/pumpkin/pnut butter sandwich
2. I wish I liked salad as much as you.

To answer question #1 – 90% of the time, I am literally just throwing things together, based on whatever randomness is in our fridge.  I haven’t made a lot of full-on, recipe-following meals lately, because I haven’t had the time or energy.  However, I am still cooking.  I think about food a lot.  I think about my next meal almost right after the meal I just ate.  I start to brainstorm.

I really want a bagel for lunch.  That won’t hold me over too long, so I need to beef it up with something else.  I have a 1/4 block of tempeh leftover.  Tempeh and bread work.  If I just lightly toast the tempeh, I can combine it with other things in the fridge.  I want something crunchy.  I have apples.  Apples + cheese go perfectly on a sandwich or bagel.  Maybe apples and tempeh would too.  Tempeh doesn’t have much flavor, so maybe I’ll add some peanut butter.  Peanut butter + bagels + apples = success, so maybe tempeh would be good too.  Oh, wait, I have leftover pumpkin.  I might as well just add it in and see what happens.  It will add moisture to the sandwich, like mayo or mustard typically would.

So there you have it.  The thought process of putting my lunch together.  Exhilarating, I know.

Now let’s talk about comment #2. Salad haters.  I used to be one.  No shame!  First, you need to find which lettuce you like the best.  Right now I’m on a spinach kick, but about a year ago, I was really sick of it.  I also used to really like arugula, but got burnt out on it and don’t like it at all now.  Romaine is one of my favorites, as is raw kale.

After you pick you lettuce, you can’t just pour the dressing on.  I would understand why you hate salads, if you do this.  You need to fill the salad with other foods you love.

• chickpeas [roasted, perhaps?]
• sweet potato cubes
• black beans
• avocado
• fresh basil
• tomatoes
• mushrooms
• carrots
• pickles!!
• cucumbers
• croutons
• almonds
• nutritional yeast
• sesame seeds
• pepitas
• hummus
• etc.etc.etc.

Don’t like veggies?  What about putting fruit on your salad?

• spinach or arugula
• strawberries/apples/pears
• almonds/walnuts
• stinky blue cheese or gorgonzola

Sometimes I get bored with my salads too, which calls for some extra creativity.

I mean, this isn’t anything revolutionary, but it changed things up a bit + was very refreshing.

Do you ever add citrus to your salad?  If not, you must try.  Little clementine slices?  Yup!  Lemon in your dressing?  Sure thing.  Delicious + zingy.

Who doesn’t like a good zing?

Salad contents:

• spinach
• cherry tomatoes
• cucumber
• mushrooms
• clementine – the star of the show
• walnuts
• salt + pepper
• sprinkle of dried thyme

For the dressing, I wanted something citrusy + sweet.  I do not buy store bought dressings.  I just don’t like them!  I’ve tried way too many and have wasted way too much money in the process.  Plus, I like to control what ingredients are going into it.

In this mix:

• ~1.5T hemp oil [can use other high quality salad oil – walnut/almond/sunflower/etc]
• 1t local raw honey
• 1-2T fresh lemon juice
• s+p to taste
• sprinkling of fresh or dried thyme

Nothing exact here.  I just tasted along the way.

I will say, mushrooms + citrus aren’t the best combo, but other than that this was refreshing, crunchy, and fun.  Yes, I just called my salad fun.

Have you had any good salad combos lately??

…

And now, just a little snippet from Friday night with the bro + sis in law.

Natalie is just about 7 months along in her pregnancy + looking so lovely!  Her baby bump is the cutest.  I can’t wait to meet my niece!!!!

They headed up to Ft. Collins to hang out with us for the night.

Bashful Pat, requested we eat at Tasty Harmony.  The veggie/vegan/GF friendly restaurant.  Fine by me!!!  Chris + I love this restaurant.

Come July, they will be parents!!!

We scarfed down a vegan artichoke dip [SO good], faster than the speed of light, and anxiously awaited dinner.

Dork.

I went with the jackfruit tacos.  A new-to-me dish.  I typically get something different every time I go.

Two crispy taco shells filled with jackfruit and tempeh cooked in Mexican spices, topped with guacamole, salsa fresca , sour cream and shredded lettuce. Served with black beans and Spanish rice.

OH my.  Were these good!

Everyone else at the table got the Kentucky Fried Freedom.  The chard greens were delicious!!  You can’t see but there is a pile of mashed potatoes behind the “mock” chicken [house-made seitan, the best I’ve ever had] as well.  The most amazing vegan gravy ever.  YUM.

Battered and pan fried mock chicken, mashed potatoes and gravy, black eye peas and garlicky greens.

And with that, we called it a night.  Chris + I were so exhausted that we were IN bed before midnight, which doesn’t even happen on the weekdays.  Time to get a-movin!  So much to do!

Ashley

I was excited to actually think about creating a complete salad recipe.  My [...]]]> When I saw the Fresh Express Salad Challenge [from Foodbuzz], come through my inbox, I knew I had to enter!  Why?

1. I am a salad freak.
2. The winner receives $1,000 towards travel expenses for the Foodbuzz Festival in less than 3 weeks!!

I was excited to actually think about creating a complete salad recipe.  My typical mentality with salads is to throw any + all veggies + beans onto the salad, then top with a quick homemade dressing.

My first instinct was to create a fall-like salad. 

Enter the butternut squash, which is delicious and is extremely tasty after being roasted. 

I peeled the skin off [least favorite part!] then sliced into rounds and got to cubing.  I’ve been feeling the rosemary lately and thought it would compliment the butternut squash along with garlic, salt + pepper.

I needed a bit of contrasting flavor now, so enter the red onion.  While this sucker is pretty potent when raw, sautéing it in a pan mellows it out, into something quite nice.

Presentation was on my mind at the beginning of this salad making adventure as well.  Chopped red onion gives nice contrast, but rings of red onion will look much fancier.  You all know how I like to get fancy.

After roasting at 400* for 40min, the butternut squash is fluffy, creamy, and fragrant. 

Time for a simple dressing that will contrast with the savory toppings but not weigh the salad down.

olive oil + balsamic vinegar + apple cider vinegar + honey + salt

Salad completion!

See, I told you the red onions look better in circle form   I sprinkled some of my roasted garlic + rosemary pumpkin seeds on top as well.  Because “crunch” is a necessary part of salads! 

This was enjoyed on top of a fluffy, crisp bed of Fresh Express Spring Mix.

Besides crunch, salads also need a little cheese.  Goat cheese sounded like the perfect match!

Thanks to Foodbuzz + Fresh Express for putting on this challenge, and for the fabulous coupons that I have shared with friends + blog readers.

Lunch tiiiiiiime

Roasted Butternut Squash + Rosemary Salad [serves 2-4]

• 1/2 butternut squash, peeled + cubed [medium size]
• 2T olive oil
• 1T rosemary, chopped fresh
• 1t garlic powder
• 1/4t salt
• fresh ground black pepper
• 1 medium red onion
• goat cheese
• crunchy topping [like roasted pumpkin seeds]

1. Roast butternut squash with 1T olive oil, rosemary, salt and pepper at 400* for about 40min, turning once or twice.
2. While squash is roasting, cut onion parallel with the ends, to create circular cuts about 1/2” thick.
3. Over med-low heat, sauté onion rings in 1T olive oil for about 5min per side.
4. Let squash + onions cool for about 5min before topping on salad.
5. Top lettuce with squash, onions, cheese, and pumpkin seeds.
6. Pour on dressing.

Honey Balsamic Dressing [1 serving]

• 1T olive oil
• 1T balsamic vinegar [4% acidity – sweet + thick]
• 1/2T apple cider vinegar
• 1t honey
• pinch of fine grain sea salt

1. Whisk together and pour on salad.

~Ashley