May
30

Mark & Naomi Visit Suppliers in Europe

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Mark and Naomi recently ventured “across the pond” for European supplier audits in Belgium and Italy. Their agenda was ambitious and included something like 10 flights in 12 days. What can we say, they’re do-ers! So, during their countless conversations filled with technical jargon about salt production, facility tours, and just general salt banter, we all plugged away back at the office and held down the fort. And upon their return last week, we were just happy to see that amongst the crazy schedule, they still managed to squeeze in a few touristy milestones—like waffles! (And they were relieved to see that while the cats were away, the mice did…actually get all their work done! ) 

Naomi Novotny of SaltWorksLooks like they are suited up for some serious touring! That’s Naomi in the middle, the President of SaltWorks, with suppliers in Belgium. 

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May
28

Caramel-Filled Stroopwafels with Snowflake Sea Salt

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Recently I’ve become obsessed with Stroopwafels. For those of you who haven’t had the pleasure of trying a stroopwafel (first, you need to drop whatever you’re doing and make it happen!) they are chewy, sweet, salty, caramel waffle cookies that are impossible to put down. Dip them in tea, coffee, milk, ice cream or just inhale them on their own; you won’t regret it.

 Stroopwafels-3

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May
23

Salt Block Copper River Salmon with Mustard Dill Glaze

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Each year in mid May, Pacific Northwesterners eagerly await the first shipment of Copper River Salmon from Alaska. It’s a short season that yields the most sought-after wild salmon for their rich omega-3 oils. Evidently the Copper River is no cake walk (or swim, rather), so these fish build up a well-above-average store of oils and fats. So yeah, it’s kind of a big deal here! And when you get your hands on some, you put a little extra thought into how it should be prepared. (And who you’re having over for dinner!)

 

Salt Block Copper River Salmon

 

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May
16

Jalapeño Lime Turkey Burgers & Aioli

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Spring time weather in Seattle means weeks of torrential down pour, followed by (mildly) sweltering heat that coaxes the abnormally pale population out onto their decks for grilling, drinks and a lot of sun burns. With all this warm weather lately, my grill has been sitting on my deck just begging to be used. So on one exceptionally nice evening I whipped up some spicy jalapeño lime turkey burgers smothered in a killer aioli with Fusion Lime Fresco Sea Salt that you could easily dip anything in (including, but not limited to, fries, chips, chicken, steak, fish, a spoon, etc.)

 Jalapeno Lime Turkey Burger

Jalapeño and lime go great together, especially when jazzing up turkey burgers, which can be pretty lack luster on their own. I threw all the turkey burger ingredients into a bowl and formed the patties so they could rest in the fridge while I whipped up the aioli for the burger and fries.

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May
9

Pizza Dip with Fusion® All-Natural Flavored Sea Salt

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I’ve got two words for you people! Pizza…..Dip. I’m talking about dippable, spreadable, gooey, baked pizza. I’m not saying that pizza dip  is better than the real thing, but it’s definitely a close second. This dip takes all the stress and time out of making pizza, because let’s be honest, unless you have marinara running through your veins, the task can be a bit daunting.

 

 Pizza Dip with Fusion All-Naturally Flavored Sea Salt

 

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