A UNIQUELY FRENCH BLEND!
Asparagus with French Garden Blend & Butter. Prep the asparagus by trimming off the thick ends and rinsing in cold water. In an iron skillet (or the heaviest one you have with a lid), heat the butter till it starts to bubble, then add the asparagus, and shake the pan to coat it in the butter. Cover the pan and cook on medium for 3 minutes, checking to make sure it’s not burning. Uncover and cook a few more minutes until the asparagus is bright green, then add Caravel Gourmet's French Garden Blend Sea Salt to taste.
French Garden Blend Chicken. You can salt a chicken two ways, depending on how much time you have. If you’re going to cook in the next hour or two (up to 6 hours), make a brine - add ¼ cup Caravel Gourmet's French Garden Blend Sea Salt for every 1 cup hot water (dissolve the salt) and 1 cup ice water. Take the pieces of chicken you’re going to cook, and add them to the brine. If you’re going to cook 6 hours or more away, then coat the pieces in a healthy sprinkle of Caravel Gourmet's French Garden Blend Sea Salt, wrap them back up, and put them in the fridge.
French Garden Blend Roasted Tomatoes. Use heirlooms or large, squat tomatoes for the best effect, though any will do. After you’ve cut your tomatoes into 1” slices, drizzle them in your favorite keto-friendly oil and sprinkle with Caravel Gourmet's French Garden Blend Sea Salt before roasting them at 350F for 15 minutes or until soft in the center.
French Garden Blend Avocado Guac. Next time you whip up your favorite guacamole and use some sea salt to season it, use a flavored salt like Caravel Gourmet's French Garden Blend Sea Salt to add extra complexity and depth.
Roasted French Garden Blend Cauliflower. The great thing about cauliflower is that it absorbs so much of the flavors you give it, and this salt is no exception. After cutting the cauliflower into ½”-thick pieces, toss them gently in olive oil, sprinkle both sides of each piece with Caravel Gourmet's French Garden Blend Sea Salt, and bake them at 375F for 30 to 35 minutes, turning once.
