info@earthy.com

Email A Friend

Send this product to a friend...
 
 
 

Your Cart

Empty

Top Sellers

Maldon Sea Salt - 8.5 oz

Item #: SSM101
Our Price: $9.50
 
Quantity:
More
Less
 
30 units available

Description 

 

Maldon Sea Salt is world renowned for its quality, texture and unsurpassed flavor. 100% natural Maldon Sea Salt is characterized by the soft, flaky pyramid-shaped crystals that give it a distinctively pronounced clean, salty taste.

Maldon Sea Salt is ideal for cooking or table use - its clean, fresh taste enhances the natural flavor of food. In fact, its pronounced salt taste means that less is required, an advantage for those who wish to reduce their salt intake.

The Maldon Crystal Salt Company, based in Maldon, Essex, England is a family business, run by generations of salt makers since 1882.

Ingredients: Pure Crystal Sea Salt with no additives

 

Product of Great Britain

Recipes

Chunky Deviled Egg Salad
Deviled eggs are a great way to use up all those hard-boiled eggs leftover from Easter. This version is the easiest yet. Instead of halving eggs and re-filling them, turn them into this devilishly good egg salad instead!
View Recipe
Print Recipe
Black Garlic Tapenade
Black Garlic has recently made quite a splash on the food scene. Once known only to a few cutting-edge chefs (and Asian health food devotees), black garlic is now readily available to us all. Black garlic is more than just the latest food fad - it's the real deal with a unique flavor and texture unlike anything else in the world.
View Recipe
Print Recipe
Crispy "Smashed" Potatoes with Truffle Oil
This simple & delicious recipe for crispy roasted potatoes with truffle oil is guaranteed to be a "smash" hit at any occasion. Kids & grownups alike will find them fun to make (and to eat). With only 4 ingredients and a few easy steps, it's an equally great dish for a party or a weeknight dinner. Garnish with a topping of sour cream and chives for an fantastic appetizer!
View Recipe
Print Recipe
Artichoke and Potato Truffade
This is a recipe adapted from chef Dean Fearing. It isn't difficult to prepare, but it requires exceptionally fine quality ingredients. The baby artichokes should be especially tender.
View Recipe
Print Recipe
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.
View Recipe
Print Recipe
Chanterelle Souffle
A soufflé can be sweet, it can be a main course, it can contain vegetables, meat, or fish. Soufflés lend themselves well to nearly every palate.

One thing they tend to have in common is that they should be light and airy. Fluffy is a word often used to describe soufflés. To maximize on things in the light and airy department, take care when beating your egg whites. This is one of those times that it pays off to be scrupulously careful. Some chefs routinely use copper bowls to beat theirs in, because the copper helps in some cryptic way with the lightness. Other chefs routinely add a pinch of cream of tartar to their eggs for the same reason.

When it comes time to fold the beaten egg whites into the other ingredients, be very gentle. The point is to retain those zillions of tiny air bubbles inside the egg whites in order to elevate the soufflé.

This souffle makes chanterelles light as the breath of Spring!
View Recipe
Print Recipe
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.
View Recipe
Print Recipe
Scotch Eggs
Scotch eggs are a hearty, traditional snack or meal in the British Isles. These delicious morsels, best when served at room temperature, make quintessential pub or picnic fare. These fragrant, spiced sausage-covered eggs are a meal in themselves when served with a salad, cheese, tomatoes, chutney and a pint of good beer.
View Recipe
Print Recipe
Seared Foie Gras & Autumn Berry Preserves on Brioche
An elegant appetizer for a cocktail party or formal dinner. It will impress with taste as well as visually. If you want leftovers, hold some back!

View Recipe
Print Recipe
Beef and Guinness Casserole with Chestnuts
Though this dish is called a "casserole," it's really more of a stew. Made rich and savory with plenty of beef stock, the flavor is rounded out by the addition of Guinness Stout and the mellow sweetness of chestnuts.

Call it what you will, it's good for you and tastes good too.
View Recipe
Print Recipe
Creamed Cuitlacoche Soup
Cuitlacoche is an epicurean wonder, an exquisite delicacy both nutty and earthy with a hint of fruity sweetness. This rich soup is a wonderfully savory experience when served with crackers or a baguette of crusty bread. Try it with a cheese board and some fresh fruit. While you're at it, pop the cork on something dry and red and see what happens.
View Recipe
Print Recipe
Earthy Mushroom, Wild Leek and Potato Soup
A Vichysoisse with mushrooms and wild leeks, to add a little mystery. Nice Spring flavors make this taste very exotic. Perfect for elegant luncheon or dinner.
View Recipe
Print Recipe
Edie's Chicken Soup
A basic recipe for any cook. The magic of long, slow simmering.
View Recipe
Print Recipe
Garlicky Bread Soup
This is the best soup in the world on a rainy day, and we've heard that it's excellent for a hangover. Its delicious flavor comes from the garlic that, when combined with bread, cheese, olive oil, cream, and red pepper, transforms this dish into a slightly exotic comfort food.. The garlic should be very fresh, don't use any bulbs that have a green sprout. You can add some zip by increasing the amount of red pepper.

This recipe is adapted from one by Emeril Lagasse.
View Recipe
Print Recipe
Gazpacho Córdoba Style
A classic Cordoba style gazpacho, which includes bread as an ingredient. Very refreshing and satisfying. The sherry vinegar adds an interesting dimension.
View Recipe
Print Recipe
Grilled Ramp Soup
A perfect Spring soup to bring out the best of flavors from wild leeks (ramps). Easy to make and versatile, whether for an elegant dinner or luncheon, or an informal meal.
View Recipe
Print Recipe
Italian Sausage Soup or Pasta
This versatile recipe adapts itself to either a hearty soup or an elegant pasta course with very little trouble.
View Recipe
Print Recipe
Lentil Soup with Lamb Meatballs
Lentils cook very quickly, which is one of the characteristics that make them ideal for use in soups and stews. Although they have a rich, nutty flavor, they tend to absorb and enhance the flavors of whatever they're cooked with.

The extra effort in this recipe is well worth it in the final flavor extravaganza!
View Recipe
Print Recipe
Ramps Stewed with Tomatoes
A simple, basic, versatile recipe that lends itself well to variation.

This recipe is one of those "this'll do and that'll do" recipes. We've tried hard to quantify the ingredients, but the truth is that one of the finest things about cooking with wild ingredients is the spontaneity of it. Experiment with your own ingredients and make this a one-of-a-kind dish that you'll never forget.
View Recipe
Print Recipe
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!
View Recipe
Print Recipe
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.
View Recipe
Print Recipe
Beets Sumac
Sumac is tart and aromatic, with pine, woodsy and citrus notes. Used in savory dishes in the Mid-East and North Africa. Beets sumac is delicious either as a side dish or as a salad.
View Recipe
Print Recipe
Chanterelle Custard with Arugula Salad
This is a gourmet experience and not difficult to prepare. Use the best quality of fresh arugula that you can find. It should have a distinctive, peppery flavor.
View Recipe
Print Recipe
Chicken Salad with Almonds and Mango
A refreshing nutty-tasting salad. Exotic and versatile.

Clear, and cholesterol-free, the clean neutral flavor of Grapeseed oil makes it perfect for any dish requiring healthful oil without a strong or unwanted flavor. Grapeseed Oil is unsaturated and high on the list of "heart-healthy" oils.
View Recipe
Print Recipe
Couscous Salad with Spinach, Artichokes & Olives
Israeli couscous has a mellow, neutral flavor that blends wonderfully with many different ingredients. Israeli Couscous is made from hard wheat and water, just like regular pasta. But here's the difference: instead of being dried, Israeli Couscous is toasted in an open flame oven, giving it a rich, nutty flavor. The resulting small round pasta readily absorbs flavors while remaining pleasantly firm in texture. Sauces & seasonings easily cling to the surface of each pearl-shaped piece. Israeli couscous is sodium free, saturated fat free and 100% Natural.

In this salad it adds texture and a background to the spinach, olives, lemon, and artichoke. This also makes an exotic light luncheon, especially if served with crusty bread and fresh fruit. This salad serves six, and is reprinted with permission from "Charlie Trotter Cooks at Home" published by Ten Speed Press.
View Recipe
Print Recipe
Cuban Style Lentil Salad
The lentils provide a mild, almost nutty, background flavor to the aromatic seasonings and the jicama and green onions. An exotic dish with crunch and texture.
View Recipe
Print Recipe
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.
View Recipe
Print Recipe
Earthy Delights Tossed Arugula Salad
An arugula salad made extra special with pine nuts, avocado, Champagne grapes and Grape Seed oil. Exotic enough to be served at a formal luncheon or dinner. Easy enough for an informal meal.
View Recipe
Print Recipe
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.
View Recipe
Print Recipe
Fiddlehead Fern Salad
This is a basic sort of recipe. It can be served with just about anything, from elegant gourmet meals, to down-home comfort food. The fiddlehead ferns have a fresh flavor a bit like a cross between asparagus and artichoke. They can be cooked until they're quite soft, but most connoisseurs prefer them a bit on the crunchy side. They can be steamed or boiled, but I prefer them sautéed with some seasonings. This recipe makes about four servings. It's adapted from a recipe by James Peterson.
View Recipe
Print Recipe
Lobster, Chanterelle, Corn & Bacon Salad
The combination of the bacon, the lobster, and the chanterelles is a wonderful and complex taste experience. A salad for a formal occasion, or because you love someone!
View Recipe
Print Recipe
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.
View Recipe
Print Recipe
Orzo Salad with Apricots, Pistachios & Ginger Oil
An aromatic, refreshing pasta salad using orzo. Very unusual and pretty. The almonds and pistachios add crunch and flavor. Perfect salad for a luncheon.
View Recipe
Print Recipe
Parma Salad
This is a fine use of excellent quality aged balsamic vinegar. This delicious and unusual salad is enhanced by fresh mushrooms, and prosciutto, artichoke hearts, and topped with Parmesan cheese. It is also visually beautiful, making it a perfect salad for a formal lunch or dinner.
View Recipe
Print Recipe
Porterhouse with White Bean & Shiitake Salad
Heat up the grill and get your appetites ready! This marvelous recipe is adapted from a creation by the famous Bobby Flay. Truly gourmet comfort food!
View Recipe
Print Recipe
Roasted Chicken Salad
The mysterious flavor is lavender, which will bring a taste of Spring no matter what the season. Makes a delicious salad and an original sandwich spread.
View Recipe
Print Recipe
Salad with Fiddlehead Ferns, Ramps and Coconut
This is a very unusual recipe with a complicated and very interesting combination of flavors. Once you get the ingredients, the rest is just too simple. Grind the dried shrimp to a powder in a food processor. You can make a paste of the ginger in the same way - just toss it in a food processor and a few seconds later, you're ready to go.
View Recipe
Print Recipe
Salmon with Bacon and Lentil Salad
A hearty salad with lentils and fresh salmon. The bacon adds that crunchy, salty accent. Simple yet delicious.
View Recipe
Print Recipe
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.
View Recipe
Print Recipe
Tomato and Bread Salad
This Panzanella is refreshing and a perfect use for stale bread. A mid-summer treat when tomatoes have ripened and are at their best. A classic!
View Recipe
Print Recipe
Fingerling Potato Salad
Mixed fingerling potatoes combined with chopped wild leeks (ramps) for a refreshing salad with a hint of truffle and lemon. A potato salad worthy of a formal luncheon or dinner. Very easy to prepare yet a classic.
View Recipe
Print Recipe
Turkey and Cranberry Salad
A turkey salad that is light and refreshing. Don't wait for Thanksgiving to serve it. Perfect on sandwiches, in wraps or on mixed greens.
View Recipe
Print Recipe
Warm Goat Cheese Salad with Chile & Chestnuts
An unusual combination in a salad that tastes heavenly. An elegant presentation of deliciousness.
View Recipe
Print Recipe
Warm Shrimp with Yuzu-Avocado Oil Vinaigrette
Avocado oil has a lot going for it. It's a flavorful oil, excellent for use in salads and vinaigrettes, and its beautiful deep green color lends itself to dramatic presentations. And if that isn't enough, both avocado oil and shrimp are high in "good" HDL cholesterol.

But this dish isn't just good for you - it's absolutely delicious!

Serves: 4

View Recipe
Print Recipe
White Asparagus & Roasted Mushroom Salad
This is a particularly excellent recipe because it is so versatile and mixes several unusual flavors. Arugula has a peppery flavor that mixes with the asparagus, the mushrooms, and the garlic to create a dream salad. This is not a difficult recipe. It takes only minutes to put together and it makes a spectacular first course, or a side dish to an elegant dinner.
View Recipe
Print Recipe
White Asparagus with Truffle Vinaigrette
Baby white asparagus is succulent and tender and lends itself to being treated like royalty, with truffles and walnut oil! This elegant preparation is extremely simple but is perfect as a salad or side dish.
View Recipe
Print Recipe
Wild Mushroom Salad with Barley & Smoked Bacon
This recipe comes to us courtesy of Chef Michael Simon. The hearty barley adapts itself perfectly to gusty, wild mushrooms and bacon. Rustic and elegant at the same time. It makes a perfect side dish as well as a salad.
View Recipe
Print Recipe
Wild Rice & Chanterelle Salad with Dried Cherries
A salad filled with tasty morsels and crunchy tidbits that is elegant and visually pleasing. It takes a few extra steps but the result is magnificent and unforgettable!
View Recipe
Print Recipe
Spaghetti with Creamy Tomato & Black Garlic Sauce
This fabulous recipe was submitted by Diane Nemitz during our recent Black Garlic recipe contest. While this recipe didn't take the prize, we think you'll find this simple, but richly flavored dish to be a winner too.
View Recipe
Print Recipe
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.
View Recipe
Print Recipe
Penne with Roasted Tomato and Garlic
This rustic pasta is a vegetarian's delight. Oven roasting the tomatoes adds a heartiness to the sauce, despite the small amount of ingredients in it.
View Recipe
Print Recipe
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!
View Recipe
Print Recipe
Spaghetti with Morel Mushrooms and Asparagus
Wild mushroom and asparagus pasta with pine-nuts and herbs...truly a fruits-of-the-earth dish.
View Recipe
Print Recipe
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!
View Recipe
Print Recipe
Mushroom Bolognese
A classic Bolognese sauce is one of the big, heavy sauces, filled with meat. It is a long-cooking sauce that needs a slow simmering to tenderize the meat and transfer the flavor to the sauce.

This version, however, using mushrooms, cooks in less than a third of the time without compromising the intense flavor. You can be creative and use any mushrooms you wish, especially the ones you pick yourself!
View Recipe
Print Recipe
Pasta alla Carbonara with Ramps
It seems that trendy restaurants are constantly "re-discovering" new ingredients that are actually very old traditional foods. Hog jowl (guanciale in Italian), a bacon-like cured pork, is one such "hot" ingredient. Old timers have never forgotten about them and have relished their rich layers of flavor and texture for generations. It's only fitting that we pair them up with ramps, another old-time country food, in this updated version of the Italian classic, Pasta alla Carbonara.

As with most Italian pasta dishes, there is relatively little sauce. The eggs are added to the sauce raw, and cook with the heat of the pasta itself, forming a coating on the noodles, with chewy nuggets of hog jowl scattered among them.
View Recipe
Print Recipe
Black Beluga Lentil Salad with Goat Cheese
Black beluga lentils are aptly named. Not only do the tiny jet-black lentils resemble beluga caviar in appearance, they also possess a warm, nutty flavor that is not unlike that of their namesake.

Black beluga lentils, like French Green Lentils (lentilles du Puys), differ from other "garden variety" lentils in several ways. Black Beluga lentils retain their lens-like shape and firm pleasant texture when cooked, making them a good choice for salads. They're much smaller, too - only about 1/8th-inch or so in diameter. Black beluga lentils cook very quickly, requiring only about 15 - 20 minutes to cook to a pleasant 'al dente' consistency.

The natural deep ebony color of Black beluga lentils fades to an attractive rich nut-brown hue during the cooking process. Their mild, but distinctive "legume" flavor melds beautifully with vinaigrettes and marinades, and accommodates itself well to soups and stews too.
View Recipe
Print Recipe
Caramelized Wild Leeks (Ramps)
In the south, ramp season begins in early Spring,
just after the ground begins to warm. The first ramps of the year are young and tender with a slender bulb, barely the size of scallions. As the season progresses, the harvest moves north, where allium tricoccum is better known as the "wild leek." By mid-June, the green leaves have yellowed and fallen away and the bulb swells and mellows in flavor.
View Recipe
Print Recipe
Smoky Roasted Potatoes With Herb Butter
Roasting potatoes really brings out their best qualities. Adding a hint of smoky olive oil and a finishing touch of herb-laced butter makes them even better.
View Recipe
Print Recipe
Scrambled Eggs With Ramps
Here's one of the more traditional ways of preparing ramps that adheres to the principle of "less is more." Nothing fancy - just a few simple ingredients of good quality.

Find farm-fresh eggs and real smoked bacon if you can - you won't regret it.
View Recipe
Print Recipe
Braised Chestnuts
This simple dish is unusual, delicious, and the perfect accompaniment to almost any Autumn entrée. Use fresh or frozen chestnuts - either will work just fine. Perfect with a turkey or with any kind of roast. Braised chestnuts can even be adapted for a vegetarian menu simply by using vegetable stock instead of chicken stock.
View Recipe
Print Recipe
Chanterelle Mushrooms with Tarragon and Shallots
This is a quick and easy dish that goes well in the summertime with grilled chicken or pork.
View Recipe
Print Recipe
Chanterelles Printanier
Printanier is French for "made or dressed with diced Spring vegetables". Bring a little Spring to your table when fresh Chanterelles are available. This easy recipe is truly refreshing and pairs well with just about any main course.
View Recipe
Print Recipe
Chestnuts Simmered in Butter
The basic recipe for cooking and peeling chestnuts. A springboard to other delicious dishes. A must in every cook's repertoire.
View Recipe
Print Recipe
Chestnuts and Brussels Sprouts
This is a variation on a classic Italian recipe, although they like to roast them. Boiling them produces a softer chestnut that goes well with the Brussels sprouts. Chestnuts go very well with pork, turkey and goose.

Using ready-to-eat chestnuts, cuts the cooking time significantly, which allows you to have this on the table quickly.
View Recipe
Print Recipe
Fiddlehead Ferns with "Escargot" Butter
For those of you who don't care for snails, this recipe has no snails in it. This is called "escargot butter" because the butter is seasoned in the same way that it might be if it were being used with snails. This is a time-honored tradition.
View Recipe
Print Recipe
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.
View Recipe
Print Recipe
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.
View Recipe
Print Recipe
Duck Fat Roasted Fingerling Potatoes
A totally decadent style of roasting potatoes, head and shoulders above any other way. The flavor is indescribably wonderful. Once you try it, it's hard to go back. Using fingerling potatoes doubles the decadence!
View Recipe
Print Recipe
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!
View Recipe
Print Recipe
Morel Mushroom Bake
This is a simple recipe, long on flavor, and short on fussy preparation time. This is super when served with hot homemade soup, and absolutely beyond compare served with something elegant, like a roasted pheasant or wild game.
View Recipe
Print Recipe
Morel and Fiddlehead Fern Ragout
This is a recipe that's been adapted from one by Emeril Lagasse. It's beauty and simplicity is inspired, whether served for a formal dinner or on the patio. A true Taste of Spring!
View Recipe
Print Recipe
Morel and Ramp Crostini
This is a simple and delicious appetizer. It calls for a generous ½ cup of ramps. If you want a more mildly flavored dish, cut the ramps back to ¼ cup or so. You may want to experiment until you've found the combination just right for you. This appetizer may be served warm or at room temperature. May also be served as a side dish.
View Recipe
Print Recipe
Mushroom Bread Pudding
This is another one of those wonderfully hearty side dishes that can double as a main vegetarian course. This recipe will yield 20 small puddings, so cut the recipe in half if you don't have a crowd.
View Recipe
Print Recipe
Omelette aux Fines Herbes
A simple yet elegant omelette in which the Fines Herbes, a popular French combination of tarragon, chervil and chives, adds a distinctive flavor. A little truffle salt wouldn't hurt too much...
View Recipe
Print Recipe
Potato Gratin with Fresh Wild Chanterelles
Potatoes au gratin elevated to new heights by pairing fingerlings with wild Chanterelles. A little dried porcini deepens the earthy flavors.
View Recipe
Print Recipe
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.
View Recipe
Print Recipe
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.
View Recipe
Print Recipe
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!
View Recipe
Print Recipe
Roasted Masala Potatoes
A classic potato curry dish that is easy to make and compliments just about anything. Using the fingerling potatoes adds a little elegance to this rustic dish.
View Recipe
Print Recipe
Scalloped Potatoes With Ramps
The distinctive bite of ramps adds a new dimension to this recipe for the family classic, Scalloped Potatoes. If you don't have fresh ramps or wild leeks, defrosted frozen ones will work nicely.
View Recipe
Print Recipe
Stuffed Morel Mushrooms II
This is a superb and very special way to enjoy morels. Perfect for a special occasion.
View Recipe
Print Recipe
Truffled Mashed Potatoes
This is one of those recipes that will vary a lot depending on your own preference. You may prefer just a subtle hint of truffle, in which case you should cut back on the amount to about a half-tablespoon. On the other hand, if you're a lover of white truffle oil (ahem) you may want to start with two tablespoons and see if that seems adequate. This recipe will serve about six, depending on their appetites and what else you're serving.

Truffle oil is like fairy dust - it adds a bit of mysterious magic to anything you put it on!

To really make these mashed potatoes special, try using tender, creamy, fingerling potatoes!
View Recipe
Print Recipe
Wild Rice Stuffing with Chestnuts
Don't wait for Thanksgiving to make this excellent stuffing. You can enjoy it as a side dish any time of year, especially if you use the ready-to eat chestnuts or even the frozen ones.
Wild rice has a nice chewy texture and is very flavorful compared to its domesticated counterparts. The addition of fresh chestnuts enhances the earthy flavor of the wild rice, adding a little mystery.

This recipe will make approximately enough for a 14-16 pound turkey.
View Recipe
Print Recipe
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!
View Recipe
Print Recipe
Fingerling Potatoes with Mint and Chives
Nothing evokes the deep, mellow flavors of the earth like plump, tasty fingerling potatoes. The rich flavor of real butter enhances the smooth, silky texture of the potato; fresh chives and mint bring out the herbal notes.
Simple, satisfying and delicious!
View Recipe
Print Recipe
Grilled Rack of Lamb with Rosemary Sauce
Grilled to a golden brown and smothered with rosemary sauce, this rack of lamb, when separated into succulent chops, will become a favorite. Perfect for informal garden parties or for an elegant occasion.
View Recipe
Print Recipe
Lamb with Rosemary, Cherries & Wine
Lamb is an elegant alternative to the usual meat fare and its delicate flavor and natural tenderness make it ideal for cooking fairly quickly. The flavor of the lamb is enhanced by the rosemary and intensified by adding the sweet cherries and red wine.
View Recipe
Print Recipe
Short Ribs Braised with Onions & Stout
Short ribs are very meaty and very tasty. They're perfectly suited to a long, slow braise. This recipe, based on the Belgian classic "Carbonnade à la Flamande" concentrates on three ingredients - beef, beer and onions.

The result?
Tender, succulent ribs bathed in a deep, rich & flavorful broth. Now that's rib-sticking, comfort food!
View Recipe
Print Recipe
Veal Rolls with Wild Mushrooms, Lemon and Garlic
The delicate flavor and fine texture of the veal is only enhanced by the nutty flavor of the chanterelles. The tomato sauce adds a nice counterpoint to this rustic dish..
View Recipe
Print Recipe
Veal with Eggplant, Truffles & Oyster Sauce
Eggplant and oyster sauce are frequently featured together in many Asian recipes. Since the slightly sweet, mild flavor and tender texture of veal and eggplant seem to go together naturally, we couldn't help but combine them and then take things a step further by adding a little truffle to the mix.

By the way, this version of "East meets West" just happens to be utterly delicious.
View Recipe
Print Recipe
Spiced Duck Breast with Sherry Vinegar-Pine Syrup Glaze
There is nothing tricky about cooking duck breasts. This fast, simple way to cook succulent duck breasts is guaranteed to be a HUGE hit at any occasion. The meaty texture will make you think you're eating lean steak or venison, but the flavor is all duck. Be careful not to overcook them - duck breast is at it's very best when cooked to barely medium rare. (PS - this recipe is easily adapted to the grill too!)

View Recipe
Print Recipe
Breast of Chicken with Morels
Morel mushrooms over marinated, grilled chicken...a Spring classic!
View Recipe
Print Recipe
Chanterelle-Blue Cheese Stuffed Chicken Breasts
If you're feeling blue, embrace this tasty recipe with open taste buds! The dark clouds will pass and leave a smile on your face.
View Recipe
Print Recipe
Cherry-Pecan Stuffed Turkey
In this recipe, dried cherries and pecans are used to add some zest, some texture, and something just a bit different to your next turkey.
View Recipe
Print Recipe
Chicken Breasts with Ramps, Morels, and White Wine
Easy to put together and hard to resist. Fanned out slices of warm chicken breasts crown some greens with a morel-ramp sauce over all. An exuberant Spring salad. Not a salad to make too far ahead of serving, though.
View Recipe
Print Recipe
Chicken with Chanterelles and Red Wine Sauce
The important and wonderful thing about this recipe is that it works equally well with either chicken or salmon. Word has it that this recipe first came from the town of Cahors in Southwest France, a region known for its rough, red "vins du pays."
View Recipe
Print Recipe
Duck Breast with Wild Rice and Dried Cherry Pilaf
A flavorful, crispy yet succulent way of cooking duck, which tends to get dry if overcooked. Unusually light and moist with the wild rice-dried cherry side as a perfect accompaniment. The wild rice may be eaten chilled as a salad the next day.
View Recipe
Print Recipe
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!
View Recipe
Print Recipe
Grilled Chicken with Oregano, Lemon & Black Pepper
This simple, but oh-so-mouthwatering recipe has become a standard in our house. It's easy and most of the prep can be done ahead of time.
The meaty leg quarters taste best if grilled over natural wood coals such as mesquite or hickory, but they can be baked in the oven. A perfect picnic item. This lovely recipe comes to us from "Cucina Fresca" by Viana LaPlace & Evan Kleiman.
View Recipe
Print Recipe
Thai Caramel Chicken
The wonderfully pungent aroma & flavor of fish sauce is balanced by the subtle sweetness of caramelized sugar and heat of fresh chiles in this version of a Southeast Asian classic.

Its taste is simply amazing - and so typical of Asian cuisines that manage to unite sweet, sour, spicy and savory flavors in a single wonderful one-pot dish.
View Recipe
Print Recipe
Thai Chicken with Lemon Grass
A delicious preparation of chicken that is marinated overnight and then grilled quickly next day, allowing you to kibitz with your guests, yet presenting an exotic, delicious, lip-smacking meal!

Remember that when using lemon grass, the part you really want is not so much the leafy leaves at the top of the stem. You want the base of the plant, where it looks more like a stalk. Lemon grass brings a very subtle, very lemon-y flavor to your recipe, but it does it in a way that blends very well with the other ingredients.
View Recipe
Print Recipe
Wild Morels & Ramps Sautéed with Chicken Breast
This is an elegant way to serve chicken, and not at all difficult. If you really want to create a spectacular dinner, serve this with a wonderful risotto. Bring out the truffle oil!
View Recipe
Print Recipe
Wild Morels Sautéed with Chicken Breasts
The secret with this recipe is, it has few ingredients, but they are of the finest of quality. It can be made quickly...perfect for unexpected guests, or when time is of the essence.

You can dress it up by serving it with risotto and a sprinkle of truffle oil, or you can turn it into a hearty "comfort food" by serving it with garlic mashed potatoes.
View Recipe
Print Recipe
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.
View Recipe
Print Recipe
Grilled Salmon with Rhubarb-Hibiscus Sauce
The unique flavor of rhubarb has made it an old-time favorite ingredient in pies & desserts, but it's also fantastic in tangy sauces to accompany savory dishes.

In this recipe, the delightfully tart acidity of rhubarb provides a pleasant counterpoint to the richness of grilled wild salmon, but the sauce would be equally good with roast pork or duck.

View Recipe
Print Recipe
Crab and Wild Chanterelle Chowder
Chanterelles are considered by many to be the "Queen of the Forest." Their flavor goes wonderfully in soups and sauces - and their firm texture keeps them from falling apart during cooking. They have a mild flavor, vaguely reminiscent of apricots, and they blend superbly with crab...and if you can get some King Crab, you'll have a Royal dinner!
View Recipe
Print Recipe
Garlic Shrimp (Gambas al Ajillo)
A classic tapas dish from Spain, also known as "Sizzling Chili Shrimp". This shrimp is served really hot, hence the name. The oil should still be sizzling, and it is usually brought to the table with a plate of bread perched on top.
View Recipe
Print Recipe
Grilled Salmon with Wild Mushrooms
It's not surprising that salmon pairs beautifully with wild mushrooms, fresh from the forest floor. But if you don't have access to wild mushrooms, cultivated mushrooms make a fine substitute.
You'll find the dressing to be so delicious, you'll want to use it in other recipes.
View Recipe
Print Recipe
Saffron Risotto with Salt & Pepper Shrimp
An exotic and absolutely delicious version of the classic saffron risotto. The extra effort is well-worth it! The Salt and Pepper Shrimp is a Chinese classic, making this truly an International dish. Make extra...this aromatic masterpiece will disappear before your very eyes! If there are any leftovers, serve them chilled the next day for a five star lunch.
View Recipe
Print Recipe
Salt & Pepper-Broiled Shrimp
As simple as it is to make, this recipe for Salt & Pepper-Broiled Shrimp results in heavenly flavors!
View Recipe
Print Recipe
Seafood Risotto with Leek Broth & Asparagus Stems
This recipe is adapted from one by Bobby Flay. It is an absolute gourmet hit, combining the irresistible texture of risotto with the always-popular flavors of several different varieties of seafood. Add to this the delicately flavored broth and you end up with a masterful creation. Serve with ice-cold white wine, tossed greens, and hot crusty bread. Bon appetit!
View Recipe
Print Recipe
Seared Ahi Tuna with Yuzu-Wasabi Vinaigrette
Yuzu is a sour Japanese citrus fruit, used both for its juice and its aromatic rind. The yuzu (which is about the size of a tangerine) has an aroma and flavor that is distinct from any other citrus fruit, somewhat akin to a cross between grapefruit and lime. In this recipe, a traditional vinaigrette gets an refreshing Asian makeover - perfect with fresh greens and with Seared Ahi Tuna!
View Recipe
Print Recipe
Sole with Mushrooms & Asparagus
The real subtlety and great taste of this dish comes from the wild mushrooms. The taste is complex and intriguing...perfect to show off a nice wine you've been saving for a special occasion. This recipe is easy to make yet tastes like you slaved over a hot stove for a while...perfect for an impromptu romantic occasion.
View Recipe
Print Recipe
Spring Trout and Fiddlehead Ferns
Whether or not you're in a tent and cooking over an open fire, or at home, wishing you were, this recipe is perfect.

To really make it special, fry the trout in bacon grease after you've cooked the bacon for breakfast. The fiddlehead ferns taste delicious, adding a spicy note and they make a beautiful presentation as well.
It all tastes twice as good if you caught the fish yourself and foraged the fiddleheads in the woods.
View Recipe
Print Recipe
Truffled Lobster Risotto
An elegant meal for a special occasion.
Although the risotto itself must be prepared just before serving, the lobster broth and meat can be cooked earlier in the day. Serve this classic, Italian-style...as a first course, not as an accompaniment.

The extra work of making the lobster stock out of the shells and then cooking the rice with it heightens the aromatic flavors, and extracts the maximum flavor out of every bit of the crustacean.
View Recipe
Print Recipe
Pan-seared Salmon with Fennel Pollen
Fennel Pollen and seafood have a real affinity for each other. This quick & easy recipe goes from the refrigerator to the table in about 15 minutes. It's fresh, flavorful and low in calories - and high in healthful Omega-3 fatty acids.
View Recipe
Print Recipe
Salmon, Potato and Sea Bean Tart
Fresh ingredients from both sea and land are united in this unusual, but satisfying recipe. Sea beans, with their fresh, briny flavor, firm yet delicate wild-caught salmon and creamy fingerling potatoes are enveloped in crisp phyllo pastry. A sprinkling of brightly flavored dill pollen ties it all together!
View Recipe
Print Recipe
Halibut with Morel Sauce
Honorable Mention, Earthy Delights 2009 Morel Recipe Contest
View Recipe
Print Recipe
Oyster and Fennel Stew
Many people claim that lobster mushrooms have an affinity for seafood and even taste a little like lobster. At any rate, they go very well with oysters and make this hearty oyster stew memorable. Fennel pollen is an optional, but highly recommended ingredient. Its delicate flavor adds a bright note to the robust flavors of this dish.
View Recipe
Print Recipe
Crispy Bottomed Basmati Rice with Lentils
This dish is versatile because the flavors are mild. It blends very well with more intensely flavored dishes, such as fish entrees, vegetable dishes, barbecue, poultry, and meat. It is especially delicious with lamb. It tastes good the next day, chilled.
View Recipe
Print Recipe
Three Cheese Risotto
Risotto, made by a uniquely Italian method of cooking rice, is a sophisticated first course for any dinner party. Frequent stirring is required but the reward is a creamy dish you and your guests will not soon forget.

This variation on the traditional recipe for cheese risotto is still the favorite among risotto lovers. Use different cheeses that you have available. This recipe is a starting off point to many variations.
View Recipe
Print Recipe
Garlic and Thyme Risotto
No matter how good your risotto is, it can just about always be improved with white or black truffle oil. Have a fine bottle of it on the table and drizzle just a dash over individual servings of risotto.
View Recipe
Print Recipe
Mediterranean Saffron Rice
Saffron has been considered one of the most precious and expensive spices in the world, mainly due to harvesting. Saffron comes from the threadlike stigma of the crocus flower and must be harvested by hand. These threads are deep red and bright orange in color and have the taste of bitter almonds. Saffron is used to flavor dishes, and a very little bit of saffron goes a long way. A pinch of saffron adds an intriguing flavor to an everyday rice dish.
View Recipe
Print Recipe
Rice with Garbanzos
A Puerto Rican variation on rice and beans, known as "Arroz con Gandules".
View Recipe
Print Recipe
Risotto
This is the basic recipe for risotto on which to build your own creations. Add wine and different spices to really make this your own.

When risotto is cooked perfectly, the individual grains of rice will have some "tooth" to them, but the overall consistency will be creamy.
View Recipe
Print Recipe
Risotto with Porcini & Saffron
Risotto is a true Italian classic comfort food. One well-known variation, Risotto alla Milanese, made with saffron and beef stock, is traditionally served with the equally famous veal dish, Osso Buco. Our version adds the rich flavor of porcini mushrooms. This savory risotto not only makes a great appetizer or main dish on its own, but is also the perfect accompaniment to almost any entree.
View Recipe
Print Recipe
Spiced Saffron Rice
An aromatic and delicious rice side dish that will elevate the tone of any dinner and make it special and memorable.
View Recipe
Print Recipe
Tomato-Basil Risotto
A delicious variation on the Risotto theme, which has as many variations as there are ingredients you enjoy.
View Recipe
Print Recipe
Truffle Risotto
A dish for a special occasion that will guarantee some swooning at the dinner table! Simple yet heavenly.
View Recipe
Print Recipe
Wild Ramp Risotto
This unique version of risotto is made using a combination of Arborio rice, which is standard for risottos, and wild rice, which goes well with the wild flavor of the ramps.
View Recipe
Print Recipe
Wild Rice with Morels and Ramps
A feast of tastes and textures, full of woodsy flavors to complement any meat or fowl dish.
View Recipe
Print Recipe
Basic Pizza Dough
As American as Apple Pie! Almost as easy as ordering out... The ingredients can be easily doubled if you wish to make a bigger batch, it freezes well.
View Recipe
Print Recipe
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.


View Recipe
Print Recipe
Cherokee Buttermilk Biscuits with Ramps
Nothing is more representative of true Southern cooking than fresh, hot flaky biscuits. The Cherokee people, native to the hill country of Appalachia, were quick to adopt the best foods and cooking techniques of the white settlers. In this case, we think they improved on the original when they added ramps to a classic biscuit recipe.
View Recipe
Print Recipe
Irish Soda Bread
In Ireland, soda bread is eaten both at the main meal and at breakfast; it's the stuff of everyday consumption.
The basic business of baking soda bread is extremely simple. Soda bread rises wonderfully and bakes with great evenness. The smell of the bread, suddenly released on opening the oven, is ravishing.
For a very crunchy crust, put on a rack to cool. For a softer crust, wrap the cake in a clean dishcloth as soon as it comes out of the oven. Either way, soda bread is wonderful sliced or split and served hot, with sweet butter and/or the jam or jelly of your choice.


View Recipe
Print Recipe
Wild Leek Marmalade
What's in a name? We called this new recipe "Wild Leek Marmalade," but you can call it anything you want.

A delicious accompaniment to roasted or grilled meats, poultry and game, this sweet/sour/savory condiment is also great with sandwiches and cheese.

So who cares whether it's called a jam, relish, marmalade or chutney - point is, it's delicious!


View Recipe
Print Recipe
Oregon Black Truffle-Parsley Compound Butter
A wonderfully versatile compound butter that will add deep, woodsy flavors to anything you add it to. Very handy to have at a moment's notice. A dab on cooked fish or meat or poultry will make dinner taste like a gourmet meal you've slaved long hours over!
View Recipe
Print Recipe
Ancho Chile and Orange Marinade
Warming, rich, lively, but not too hot, this marinade lends verve to chicken, seafood, pork, and vegetables for grilling, roasting, braising or sauteing. It keeps for a month in the refrigerator. Adding a few spoonfuls to your favorite soup can really liven things up!
View Recipe
Print Recipe
Ancho Chile Pesto with Queso Fresco
Spread on the inside of softened corn tortillas when making enchiladas or fajitas. Toss with steamed or sautéed vegetables. Use as a condiment with grilled steaks, chicken or pork. Add to sour cream or Greek-style yogurt for a quick dip. Mix with ground meat as a seasoning for meatballs.
View Recipe
Print Recipe
Ancho Chile Rub
Great on steaks and roasts. Add a little red cayenne pepper for an extra kick, if you like it spicy.
View Recipe
Print Recipe
Ancho Chile Sauce
The dried version of the chile poblano, reddish black before soaking, the Ancho chile is one of the most versatile dried chiles. On soaking, it turns a rich mahogany red , contributing an attractive red color to many sauces. It has a meaty body and grassy notes of green bell pepper.
View Recipe
Print Recipe
Ancho Chile Sauce (Busy Person's Mole)
Mole, perhaps Mexico's most famous sauce, is really a whole family of sauces based on varying proportions of chiles, spices, seeds, nuts, fruits, and chocolate. True moles are too time-consuming to make from scratch, but this simplified sauce uses many classic mole techniques: toasting the chiles and garlic in a hot skillet, soaking and pureeing the chiles, frying the sauce to develop its flavors, but in less than 1/2 the time.
View Recipe
Print Recipe
Emeril's Essence
The versatile spice melange that can be used in so many ways.
View Recipe
Print Recipe
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.
View Recipe
Print Recipe
Olive Oil Dipping Sauce
An easy, basic recipe to build on and to be creative.
View Recipe
Print Recipe
Port Gravy
A classic gravy recipe with the addition of Port. Excellent made with duck or goose!
View Recipe
Print Recipe
Ramp and Cheese Dip
This is a wonderfully simple recipe that's filled to the max with that excellent wild ramp flavor. It's easy to put together, and will get rave reviews.
View Recipe
Print Recipe
White Truffle Cream II
A quick variation on white truffle cream using cultivated mushrooms to add depth of flavor and substance. Use over pasta, potatoes, meats, poultry, seafoods. Use any mushrooms you may have on hand. A versatile recipe to have in your repertoire, especially for unexpected guests!
View Recipe
Print Recipe
Cranberry Sauce with Ruby Port
Naturally sweet-tart fresh cranberries are enhanced by the rich fruity flavor of Ruby Port, fragrant orange and spicy cinnamon. The Ruby Port tempers the tartness of the fresh cranberries nicely, and adds a lush, deep red color.
View Recipe
Print Recipe
Crystallized Ginger
Making your own crystallized ginger is easy, and it makes a nice gift.The combination of granulated sugar and the golden lumps of Chinese yellow rock sugar (available at most Asian markets), results in an unusually full-flavored, soft-textured candy with a golden hue. Using all granulated sugar, however, is perfectly acceptable.


View Recipe
Print Recipe
Lavender Shortbread Cookies
These lavender shortbread cookies will melt in your mouth leaving a delicate, floral memory behind.
View Recipe
Print Recipe
Lemon Chevre Cheesecake
A delicate, cheesecake for a special occasion... Mother's Day, for example. Guaranteed to leave a lovely citrus memory on the palate.

For a lighter version, using yogurt cheese in place of the Mascarpone will not detract from the flavor.
View Recipe
Print Recipe
Michigan Cherry Cobbler
There are as many cobbler recipes out there as there are good cooks. We think this one is easy to make and twice as easy to eat.
View Recipe
Print Recipe
Patricia's Apricot Nut Torte
This cake is deliciously dense and moist. It's a show-stopper when baked in a spring-form pan, removed, and served on a wide platter. Do you have flowers in your garden? A small cluster of impatiens, cosmos or violas look lovely in a small triangle on top of the cake.
View Recipe
Print Recipe
Pawpaw Custard
Fresh pawpaws are so custardy-good on their own, that it just plain makes sense to add eggs and make a real custard! Grated coconut adds texture and turns this dessert into a tropical dream.


View Recipe
Print Recipe
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.
View Recipe
Print Recipe
Chicken Breasts Stuffed with Chanterelle Mushrooms
This is a perfect gourmet dish to serve in the fall. The wild rice is a symbol of fall, after all, and it combines perfectly with the chanterelle mushrooms to glamorize what might otherwise have been a very plain, very ordinary chicken dinner. Serve this with a Waldorf salad and some kind of apricot dessert.
View Recipe
Print Recipe
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.
View Recipe
Print Recipe
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?

View Recipe
Print Recipe
Pasta with Chanterelles
Chanterelles add a new twist on the classic mushroom pasta. Versatile recipe that is fast and absolutely delicious.
View Recipe
Print Recipe
Fava and Wild Mushroom Crostini
Fava beans and wild mushrooms are the perfect combination of field and forest, both delicately sweet and robustly earthy at the same time. This is some of the best that the spring season has to offer, flavors so good and so satisfying that it’s worth a little extra effort.

These elegant crostini are perfect for a casual dinner party. They’re actually very easy to prepare and to make things even simpler, we’ve broken the recipe down into three parts: the favas, the mushrooms and the bread. Each component can be easily prepared in advance and quickly assembled just before serving.
View Recipe
Print Recipe
Black Truffle Frittata
The mild flavor of eggs is particularly suited to show off the subtle nuances of truffles of all kinds.

This recipe makes one simple three-egg omelet, but you can feel free to experiment by adding other ingredients to your frittata.

The result will always be improved by the addition of a little more truffle. Be sure and take the time to truly savor it!
View Recipe
Print Recipe
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!
View Recipe
Print Recipe
Blood Orange Margarita
In this unusual Margarita recipe, the bright, tart flavor and refreshing acidity of blood oranges make for an unforgettable and vividly colored cocktail.
View Recipe
Print Recipe

Reviews

Be the first to submit a review on this product!
Review and Rate this Item

www.earthy.com

HOW CAN WE HELP ?

OTHER WAYS TO SHOP

CONNECT WITH US!
SUBSCRIBE TO OUR FREE EMAIL NEWSLETTER
 
EARTHY DELIGHTS • 2871 Jolly Rd • Okemos, MI 48864 USA • tel 855.328.8732 fax 517.253.7366 • info@earthy.com