Falksalt Natural Crystal Flake Sea Salt - 4.4 oz
Item #: SSF106
Our Price: $6.75
 
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Description 

 

 
Falksalt’s Natural Crystal Flake Sea Salt consists of shimmering, light pyramidal flakes of salt that enables any food to achieve its full flavor potential. The crisp, crunchy texture and clean flavor of Natural Crystal Flake Salt adds a special touch anywhere you use it. The large particles of this flake salt are easier to measure and add by the pinch. Sprinkled onto a food at the last minute, Falksalt provides a crunchy texture and a burst of flavor.
 
What is Falksalt?
Falksalt Crystal Flakes are produced by the same method that Swedish fishermen have used to make their own premium salt for centuries. Their special process produces crisp, pyramid-shaped crystallized flakes of salt instead of salt granules. 
 

 

 

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Recipes

Morel Pizza with Caramelized Onions & Goat Cheese
If you love morels and if you love pizza, why not put them together? Using dried morels makes it easy to enjoy this fantastic dish any time of the year. It's fun, it's easy to make and it's delicious.
Need we say more?

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Morel Pate
This is a great appetizer served with toast points or artisinal bread. Part of the secret to a well-prepared appetizer is to serve it in limited quantities. It should trigger your appetite without satisfying it. It should leave you wanting more.
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Morel Sauce I
This is wonderful with a tender steak, or over sautéed chicken breasts. I love it with a good risotto, some crusty bread, and tossed greens. In fact, it's delicious with just about everything!
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Morel Sauce IV
This morel sauce recipe is adapted from a recipe in the "L. L. Bean Game and Fish Cookbook". It is quite versatile. It's great over pasta and it's wonderful with chicken or veal. It can also be used to "dress up" egg noodles or rice.
Add some crusty bread and a tossed salad and you've created a gourmet-class experience.
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Paupiette of Black Bass with Foie Gras and Truffle
The English translation for the word "paupiette" is "stuffed slice of meat." This recipe, though, is adapted from one of La Bernardin's Chef, Eric Ripert. Le Bernardin has built its worldwide, four-star reputation exclusively on fish and seafood. In this case, succulent black bass, foie gras and truffles are wrapped in a savoy cabbage leaf and steamed. The foie gras melts, infusing the bass and the truffles with flavor.
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Poached Chicken Breasts with Morel Cream Sauce
This recipe can do double duty. When fresh Chanterelle mushrooms are coming on strong, you can substitute them for the morels. Delicious, and beautiful.
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Truffle Pate
This dish is at its best when prepared a few days ahead of time, allowing the truffles to thoroughly impart their heady flavor to the pate. Excellent on crisp crackers or thick slices of artisinal bread. Perfect as an appetizer for a cocktail party or an elegant dinner.
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White Truffle Cream 1
A simple to make sauce for pasta, vegetables or seafood. It'll will turn a regular dish into something extraordinary.
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Potato, Blue Cheese & Chanterelle Gratin
This dish has one of the most distinctive flavor combinations I've ever experienced, especially considering that the mushrooms and the potato both tend to have mild flavors. All kinds of things start happening when you add blue cheese to this wonderful base. See for yourself what it can do to liven up your table when served with just about anything. As a main course for vegetarians, this is great. It's also wonderful served with beef or pork, and makes a great accompaniment for fish or poultry. Make sure the cheese is at room temperature when you make the recipe.
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Spaghetti alla Spolentina
Have you ever cooked with truffle oil? It imparts the most wonderful flavor to everything it comes into contact with. Be sure when using it that you don't cook it. It can be warmed, but the flavor will diminish if it is exposed to high temperatures. Try a splash of it on pasta dishes, or add some to your favorite risotto. It's wonderful in eggs and adds depth, interest, and a delicious flavor to vegetable dishes.

The truffle oil in this recipe turns a simple pasta dish into a masterpiece!
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Basil Shrimp with Feta and Orzo
This Mediterranean-inspired dish can double as a pasta salad next day...if there is any left, that is. The delicious combination of tomatoes, feta, basil and shrimp is healthy and pretty. It is very versatile in that you can vary the fresh herbs, such as tarragon, parsley and oregano, or try some goat cheese in place of the feta for another excellent alternative. Let your imagination and ingredients on hand be your guide.
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Mrs. Bellofiore's Basil Pesto
This version of the classic Basil Pesto is simple, but delicious. It was contributed by the 83 year old mother of one of our associates who served it to her family every Thursday evening for many years.
She says that she hopes everyone enjoys it, but that all royalties must be paid in cash.
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Spaghetti with Tomato, Pancetta and Ricotta
This is a basic Italian tomato sauce that is the base of other delicious sauces. It is an all purpose sauce that should be in any serious cook's repertoire. It is the classic!
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Meatballs Stornante
The classic Italian meat-a-balls that are iconic in Italian cuisine. Easy to make and easier to enjoy over pasta, rice or even in soup.
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Tenderloin of Beef with Cornichon Tarragon Sauce
Cornichons are flavorful, crunchy little French pickles. This is truly a special occasion dinner, complete with a wine sauce. Please remember that when you transfer the cooked beef tenderloin to a platter, the platter should be preheated. Using a cold platter will quickly cool the tenderloin, which can make it tough.
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Steamed Whole Artichokes
Artichokes are low in calories and are also excellent when served cold. Serve with a dipping sauce of your choice or just mayonnaise, or stuff with shrimp or crab or tabbouleh...the world is your artichoke.
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Basic Fiddlehead Ferns
This is a delicious and simple way to serve fiddleheads. The recipe calls for only the most basic ingredients, but the flavors are fresh and delicious, enhanced by just a touch of seasoning.
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Creamed Spinach
A classic. Versatile as either a sauce for a Florentine dish, or a side dish to go along with just about anything you can think of.
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Mascarpone and Fiddlehead Puff Pastry Delight
This is a way of serving a ragout as an appetizer - very interesting and delicious besides. This recipe will make just two four-inch pastries, so keep this in mind if you're cooking for a crowd. The fiddleheads are superb in this dish. It's visually interesting...a ragout wearing a cap!
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Quinoa Mediterranean
Quinoa, is a delicate, light grain and easy to digest and is higher in protein than most grains. Paired with a light Greek-style dressing, artichoke hearts, Kalamata olives, and Feta, it is a healthy, easy to make and elegant side dish.
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Sautéed Fiddleheads with Pancetta
This is so simple, and so good. Be sure you have a fine quality pancetta - otherwise, the flavor will be inferior and you'll ruin an otherwise lovely batch of fresh fiddleheads.

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Simply Delicious Fiddlehead Ferns
Fiddlehead ferns can be prepared in many different ways, including soups, soufflés, and casseroles. But many people prefer them when they're cooked very simply. This is one of those "simple" recipes. The lemon adds a wonderful zing to the fiddleheads, and the butter adds the perfect finishing touch.
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Truffled Twice-Baked Potatoes
Consider the humble potato. Cheap, dependable and nourishing - potatoes are a comforting and familiar staple.
But the potato can also be your ticket to foodie paradise in this upscale version of the classic Twice-Baked Potato. Organic truffle oil elevates this savory dish to the heights of flavor. No lowly tuber, this!
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Morel & Asparagus Frittata with Ramps & Chevre
Congratulations to Allan Coyle of Lansing, Michigan for this winning recipe entry in our first ever Morel Recipe Contest!

Thanks, Allan, for sharing your recipe for Morel & Grilled Asparagus Frittata with Ramps & Chevre with all of us!
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Rhubarb, Pear, Apple and Raspberry Tart
This is not your usual old-fashioned rhubarb pie.
Layers of firm, toothsome apples & pears, nuggets of tart, tender rhubarb and a scattering of ruby-red raspberries make this tart a summery wonderland of tastes & textures. The crisp, rich shortbread-like crust is so much better than anything you can buy pre-made, that it's worth a little effort.

This tart stands on its own merits, but top it with a scoop of vanilla ice cream, a dollop of soft whipped cream or a couple of spoonfuls of thick Greek yogurt, and you've got a dessert to remember.
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Bruschetta with Pödör Beer Balsamico & Sunflower Seeds
Here's a very quick & easy version of the classic tomato bruschetta that is enlivened by the bright, tangy flavor of Pödör Beer Balsamico. The bold, spicy flavor of fresh arugula adds an unexpected kick while toasted sunflower seeds contribute their nutty crunch to the mix.
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Avocados Stuffed with Truffled Lobster Salad
Avocados, lobsters and truffles!

Combine the three in a simple recipe and the result is exquisite - worthy of any occasion.
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Black Trumpet Mushrooms a la Plancha
Not only is the black trumpet edible, it is absolutely delicious. A member of the chanterelle family, it's highly prized for both its wonderful smoky, earthy flavor and crisp, firm texture

This recipe is our version of a Spanish mushroom "tapa," the quintessential Spanish bar food. "A la Plancha" literally means "cooked in a skillet" and this savory and delicious dish is at its best when served piping hot in individual casseroles.
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Creamy Mushrooms on Toasted Country Bread
A fast and delicious way to serve fresh mushrooms. Adding a few dried morels enhances the flavor and adds depth. Delicious as a gravy over potatoes or vegetables...very versatile and delicious.
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Polenta Squares with Pancetta and Sun-Dried Tomatoes
Polenta is a northern Italian staple. Dressed up and seasoned with any one of a variety of ingredients it can be an elegant appetizer or a delicious main course. You can experiment with vegetables, herbs, and meats to achieve a flavor that's just right for you. This dish can be made ahead and refrigerated for up to two days, or frozen until ready to use.
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Morel Rarebit II
This version of "rarebit" is a little closer to the traditional version from the UK. It's made with a little dark beer for the classic flavor, but we think it's made even better by the addition of morel mushrooms. Like our other version, this recipe also uses only a couple ounces of fresh morels, but you can certainly add more if you want. We always do.
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Chicken Stew with Coconut Milk
With a nod to Thai cuisine, the flavors in this recipe have some interesting twists and turns. The finished product is an interesting combination of some traditional western flavors combined in unusual ways with ingredients from Southeast Asia.
This dish is a hot and hardy crowd pleaser that can be made in large quantities ahead of time.
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Chicken with Creamy Mushroom Sauce
Chicken and mushrooms go together like... well, chicken and mushrooms! This dish is dressed up with a rich mushroom sauce which can serve as a fabulous topping for fingerling potatoes, rice pilaf or a dish of hot noodles.
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Duck Confit
Duck preserved in its own fat is the classic of French cooking! The duck is tender, juicy and delicately flavored done this way. Once you try it you'll wonder why you never had it this way before. The valuable duck fat is saved and used for other gustatory delights, for example, to fry potatoes in...another classic French idea!
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Chicken Herbes de Provence
This traditional French dish is the classic way to prepare a moist, succulent, falling-off-the-bone chicken that will tickle your taste buds as well as your innards.
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Quail in Rose Petal Sauce
This recipe is adapted from one developed by M.S. Milliken and S. Feniger and aired on the Food Channel. It's a "two-part" recipe, starting with the Rose Petal Sauce and going on to the recipe for the quail. It is an absolute delicacy, revealing flavors you may never have experienced before. The combination of the anise, roses, and chestnuts alone is sufficient to offer this dish absolute distinction. The addition of the quail and garlic is unforgettable. Make sure to use fresh quail if you can get them.
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Tandoori Chicken with Yogurt & Green Papaya Salad
This is a classic Indian way of cooking chicken. While it calls for a whole chicken, quartered, you can use four chicken breasts, bone in. The green papaya salad is refreshing, delicious and healthy, and can be served on its own or with other meals.
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Dried Blueberry and Turkey Salad
Turn an ordinary post-Thanksgiving turkey salad into an extraordinary one! A perfect alternative to a boring turkey sandwich in your child's, or adult's lunchbox.

Think of dried blueberries as an alternative to raisins. These versatile and delicious berries have a long history for their health benefits as well as for their wonderful flavor. Blueberries have been known to increase night vision and were eaten by British pilots during World War I to sharpen their vision.
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Grilled Herb-stuffed Trout
Here’s a method for grilling any whole fish that is both simple and delicious. It's more fun if you use fish that you caught yourself, but if you're not a fisherman, just pay a visit to your local fishmonger. We prepared this recipe using farm-raised trout, but use whatever you prefer, as long as it’s fresh and whole. And don't worry - if you're squeamish, leaving the head on is optional.
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Salt & Pepper-Broiled Shrimp
As simple as it is to make, this recipe for Salt & Pepper-Broiled Shrimp results in heavenly flavors!
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Poached Skate with Black Truffle Butter
While it's highly prized in Asia and Europe, skate is a frequently overlooked fish that is unfamiliar to many Americans.

Skate is surprisingly inexpensive and is often readily available in the frozen section of well-stocked Asian markets. With a tender texture and mild flavor, skate is an interesting fish that is well worth seeking out.

There are many classic recipes which feature this member of the ray family. One method which works particularly well with skate is poaching. It's faster and easier than you might expect. If you make your compound butter in advance, you've got dinner, start to finish, in under 30 minutes.

Note: skate skin has tiny little spurs that make it painful to skin without special gloves. However, most is sold skinned.
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Aged Balsamic Vinaigrette
This is an unbelievably simple and really delicious way in which to enjoy an excellent quality aged balsamic vinegar. The best way to use this recipe is as a beginning. Add your own touches: a splash of lemon juice, freshly grated Parmesan cheese, a dash of Tabasco, some pressed garlic, or a bit of fruit juice.

Make a signature dressing that's truly your own!
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Earthy Delights Tossed Arugula Salad
An arugula salad made extra special with pine nuts, avocado and Champagne grapes. Exotic enough to be served at a formal luncheon or dinner. Easy enough for an informal meal.
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Orange, Pine Nuts, and Raisin Bulgur Salad
A delicious, exotic, refreshing salad made with "couscous" and flavored with citrus, raisins and pine nuts. For a change, you can substitute the raisins with dried cherries or dried blueberries, or try all three at once! Colorful and pleasant to eat.

This recipe is adapted from one in Gourmet Magazine.
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Orzo Salad with Apricots, Pistachios & Ginger Oil
An aromatic, refreshing pasta salad using orzo. Very unusual and pretty. The almonds add crunch and flavor. Perfect salad for a luncheon.
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Spring Green Salad
This is a fine quality salad with delicious, interesting, and subtle flavors. It departs from the norm and takes your taste buds into new territory! Keep everyone guessing about the sweet potato puree. It's a remarkably delicious garnish.
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Warm Goat Cheese Salad with Chile & Chestnuts
An unusual combination in a salad that tastes heavenly. An elegant presentation of deliciousness.
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Chestnut Bisque with Fresh Wild Mushrooms
A hot soup like this served with good bread, a cheese board, fresh fruit, and tossed greens can make an elegant dinner, particularly when there's some candlelight and soft music. This is soup to dress up for.
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Fiddlehead Fern and Ramp Soup
Here at Earthy Delights, we are very enthusiastic on the subject of the "Wild Harvest." This soup is simple to prepare, but includes wonderful flavors from both the wild ramps and the fiddlehead ferns. It's unusual, it's delicious, and it's easy.
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Potato-Mushroom Soup
This simple yet elegant soup is topped off perfectly with bacon bits. The earthy flavor of mushrooms combined with the crunchy texture and unmistakable flavor of bacon, makes this wonderful soup a comfort food. Serve with a fine quality bread.
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Cherry-Almond Couscous
Serve this amazingly quick side dish with almost anything...or serve alone as a refreshing, nourishing salad. The cherries give sweetness, the almonds add a pleasant crunch and the couscous provides its buttery flavor and pleasant, soft graininess. An uncommon match, but they compliment each other perfectly.
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Spiced Saffron Rice
An aromatic and delicious rice side dish that will elevate the tone of any dinner and make it special and memorable.
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Black & White Garlic Compound Butter
Compound butter is an essential of every kitchen. Make this once and you have a best friend forever. Use it on any cooked food whether meat, fish, fowl or vegetables, grilled, steamed or roasted. Versatility is its middle name.
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Caviar Sauce
This recipe is adapted from a recipe from Emeril Lagasse. It's a gourmet treat and requires very little work. The colors are festive and go very well at Christmas!
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Chestnut Chanterelle Garnish
This lifts comfort food to heavenly levels. To save time, you can use ready-to-eat chestnuts.
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Giblet Gravy with Cider and Sherry
This is a delicious twist to a classic gravy, with just a subtle edge from the sherry and sparkling cider. A perfect recipe if you are pressed for time...just use chicken stock and nobody will be able to tell you made it in seconds flat.
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Hazelnut Vinaigrette
This delicious vinaigrette is so utterly simple, it almost makes itself! All you have to do is sit back and bask in the compliments.


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Melfor Vinegar and Avocado Oil Vinaigrette
The herbaceous flavors in this vinaigrette pair well with the strong flavors of the greens in the Spring Mix blend. Try adding orange segments and thinly sliced red onion for an extra flavor kick!
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Morel Mushroom Cabernet Sauce
This is another one of those excellent recipes that deserve gourmet status in spite of being very easy to make. It is versatile and lends itself to just about any meat or poultry dish.
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Ramp Aioli
Aioli is essentially a garlicky mayonnaise that is a traditional sauce and spread in the Provencal region of France. Our version incorporates a North American native, the wild ramp (or wild leek), in place of the garlic. The resulting mixture with rich flavors of egg, olive oil and pungent ramps, bears little resemblence to commercial mayonnaise. The small amount of effort required is amply rewarded by the luxurious taste & feel of a classic condiment, updated for our enjoyment.
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Buttermilk Ramp Biscuits
Nothing says "Country Breakfast" like fresh, hot buttermilk biscuits. As long as we're making real biscuits from scratch, why not go all the way and add some tangy ramps and crisp bits of smoked hog jowl? There is really nothing hard about making biscuits. With a little bit of practice, you can whip up a batch in 15 minutes or less (plus baking time, of course). You'll have just enough time to brew up a pot of coffee before they're ready.


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Triple Wild Mushroom Pizza

Who wants pizza?.

 

This "from-scratch" pizza is guaranteed to thrill both mushroom lovers and pizza lovers in general (which includes just about the entire world).

 

What makes it TRIPLE wild mushroom? Well, we've added mushroom powder to the crust, dried mushrooms to the sauce and sauteed mushrooms on top. We've kept other, competing toppings to a minimum to allow all that wonderful mushroomy goodness to shine through.

 

Take that, Old Man Winter! You're not getting any.


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Cumin-Caraway Crackers
These crackers have a delicate, crisp texture and a light flavor which is punctuated by the caraway. You may substitute spices in your favorite combination. Very easy to make.
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Morel Mushroom Pizzetta
Honorable Mention, Earthy Delights 2009 Morel Recipe Contest
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Pasta with Mushrooms and Hazelnut Oil
This recipe is one of those amazingly simple sauces that you can make while the pasta cooks. It os elegant enough for a formal luncheon or dinner. You don't have to let on how easy it is!
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Ramps with Eggs
To really make this a special egg dish, sprinkle on some truffle salt just before serving. A perfect way to ease into a Spring day!
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Matsutake Mushroom Chowder
The firm texture of matsutake mushrooms is a superb substitute for clams in this take on the classic New England style chowder. In fact, you might just come to prefer this version over the “traditional” kind!
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Asparagus with Wild Chanterelles
Excellent as a side dish, an appetizer, or as a vegetarian main course, this is an elegant, versatile yet easy preparation.

When warm rains combine with lots of sunshine to make the forest floors lush and fertile, summer wild chanterelle mushrooms begin to appear.
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Creamy Potato, Leek and Morel Mushroom Soup
A beautiful way to ring in the Spring! This soup is equally perfect for an elegant dinner or a rustic lunch at the cabin. Hearty and delicious.
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Lobster Mushroom Frittata
Lobster mushrooms are said to have a flavor reminiscent of shellfish, but probably get their name from their bright reddish-orange exterior and creamy white interior. Many purists will insist that the best way to enjoy lobster mushrooms is to sauté them. In reality, they work in nearly any recipe calling for mushrooms. In addition to their color, lobster mushrooms are known for their distinctive crisp texture.
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Potato and Black Truffle Gratin
This is a deliciously rich dish.. It's a perfect accompaniment to red meat, such as lamb, or prime rib. This recipe is adapted from one created by Bobby Flay.
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Russian Style Sautéed Chanterelles
Chanterelles are a lovely pale orange in color, the scent often described as being similar to apricots or peaches. They have a mild, but saturated flavor which stands up to other ingredients.

This is an old recipe from the Old World. It's easy, it's fast, and it's delicious. The bacon flavor lends itself well either to a breakfast dish, or a side dish at dinnertime.
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Stuffed Shiitake Mushrooms
A stuffed mushroom recipe that is versatile and foolproof.
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Mushroom-Stuffed Onions
This recipe is a wonderful combination of textures and flavors. The flavor of the onion itself mellows out and offers a delicious undertone to the earthy mushrooms, wild rice, and the sweet and sour apple flavors. Exotic, easy and rustic. Perfect to complement an Autumn dinner with friends.
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Fiddlehead and Ham Casserole
A versatile recipe that can be served as a main meal, or in smaller portions as an appetizer or side dish. Frozen fiddleheads may be substituted if fresh aren't available. This is a perfect dish for using cooked ham, maybe after Easter. Creamy with a crunch of Spring.
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Goat Cheese-Stuffed Cherry Tomatoes
A visually pleasing as well as delicious little appetizer. Very simple to make and very easy to eat. Perfect for an elegant luncheon or dinner.

Toast your pine nuts before using them. Uncooked, they're just a bit "gummy" and bland. Toasted, they're crunchier and have a deeper, nuttier flavor. Just place them on a baking sheet in a preheated oven at 350 degrees for ten minutes, or until they're a beautiful light golden brown.

This recipe comes to us with permission from Charlie Trotter, from his book, "Charlie Trotter Cooks at Home". Serves four.
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Minestra Di Castagna
This recipe is adapted from one by the great Italian chef, Mario Batali. It makes a wonderful, hearty side dish with meat or poultry, or a great vegetarian main course. This is one of those wonderful dishes that you can use your imagination on. Add a small amount of chopped bacon or some sautéed mushrooms. Try it with leeks and finely diced carrot, or add chopped florets of broccoli and cauliflower.

Ready to eat chestnuts may be substituted to save time, without compromising the flavor.
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Vesuvio Potatoes
These are delicious when served with a fine quality steak, lamb, or chicken. Use a fine quality olive oil, and make sure the garlic is fresh. When serving a side dish that's as rich and flavorful as this one, it's important to serve another dish that provides the palate with a "resting place." If you're serving a vegetable, for example, keep it simple and straightforward, without a lot of spices. This recipe comes from the book "Harry Caray's Restaurant" by Jane and Michael Stern.
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Deviled Grilled Ramps
Grilling ramps really brings out their sweet, smoky side, but their distinctive flavor is still strong enough to stand up well in this spicy preparation. Leeks and mustard are a classic pairing, but we think this unusual (and very easy) variation will make everybody sit up and take notice.
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Oven-baked Sriracha Potato Chips
Delicious as a snack eaten out of hand or served warm with creme fraiche, smoked salmon, smoked trout, pate or a bit of caviar... and maybe even a shot of chilled vodka.

Who needs store-bought? These are much, much better!
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White Bean Dip
Here's a simple do-ahead appetizer, excellent served with your homemade crackers or toasted pita bread. A white bean dip raised to gourmet heights.
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Pan-fried Trout with Chanterelle Mushrooms
The sweet, mild flavors of both rainbow trout and chanterelle mushrooms are a natural combination. Combining fresh and dried mushrooms is a neat trick that adds a big boost of flavor. Sure, you can buy mushroom powder, but it's not that hard to make it yourself.

If fresh chanterelles are out of season or otherwise unavailable, substitute fresh hedgehogs or other fresh mushrooms.
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Pan-Roasted Cod with Grains of Paradise
This simple recipe for pan-roasted cod is fast, easy and exotic.

Grains of Paradise are in the ginger family, a native of West Africa. It is both somewhat pungent and faintly but pleasantly aromatic, with woody and evergreen notes. It is used as an interesting alternative to black pepper. It pairs well with fish.
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Apple-cucumber salad with Melfor Vinaigrette
This refreshingly different salad is flavored by a unique Alsatian vinegar know as "Melfor". Its tangy sweet-sour flavor brings crisp sweet apple, tender delicate cucumber and slightly sharp Vidalia onion together in a harmonious blend of contrasting flavors and textures.
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Arugula, Truffle and Pecorino Salad
Truffles are known in Italy as tartufi. In the province of Pesaro they are harvested throughout the year and enjoyed in soups, omelets, and on salads. Just a small amount of truffle will enhance any dish you make. A little goes a long way.
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Edie's Tossed Greens
An interesting and flavorful salad tossed together with an eclectic choice of Spanish Olive Oil and Minus 8, a relatively new vinegar, delicious, full-bodied, fruity, shrouded in mystery, and available in only very limited quantities. It will make your taste buds sing and dance with delight! Perfect for a formal luncheon or dinner or just because you deserve it.
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Ojai Orange Salad with Lavender Vinaigrette
A visually beautiful and delicious salad, evocative of the scents and tastes of Spring and Summer! A perfect salad served in the middle of Winter, when dreams of warmer days prevail. A perfect salad for Mother's Day or St. Valentine's Day.

Better make copies of this recipes for your guests...they will beg for it

To really add color, try using Blood (Moro) Oranges when they are available.
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Asparagus and Mushroom Salad
In Michigan, we're spoiled when it comes to asparagus. Our asparagus, simply stated, is divine. It should be crisp, tender, flavorful, and not at all stringy. This is another wonderful course for hot weather - nourishing, high in fiber, and refreshing.
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Mushroom Risotto
Trumpet (Royale) variations on a classic theme.
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Wild Rice Stir-Fry with Chanterelles, Apples & Dried Cherries
An elegant way to serve wild rice as a flavorful and interesting side dish. It may be served as a salad course as well. The rich flavor of chanterelles is enhanced by the sweet cherries and tart apples. Magnifico!
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Bread Dip
This is so good and so easy and makes such a hit each time it's served. It's wonderful before dinner with wine. The trick is to find a bakery where you can get very fine quality French or Italian bread. Don't purchase bread that's wrapped in plastic. The plastic traps the moisture and softens the crust. The crust should be crusty! Don't use cheap olive oil. Get the good stuff. Many people like to experiment and add other herbs, including sage and rosemary. Use your imagination.
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Smokin' Chipotle Salsa
Wow! Nothing beats the fragrant, smoky chipotle chile when it comes to flavor. No wonder this smoked ripe jalapeno is one of the "hottest" chiles around. Be careful - this salsa is simple, spicy - and addictive!


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Fennel, Artichoke & Parmesan Salad
A salad that is as beautiful to look at as it is delicious to eat! Perfect for trying different sea salts and truffle and olive oils.
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Cream of Chanterelle Mushroom Soup
This recipe takes only about 30 minutes to prepare, and it's well worth it. The wonderful flavor of the fresh chanterelles makes this version of mushroom soup unlike any other you've tried before.
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Warm Goat Cheese Salad
The ease of preparation of this wonderful salad belies it's visual and gustatory elegance. You can 'whip" this up at a moment's notice and nobody will be the wiser. Perfect as an appetizer or a salad course.
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