5 Easy Ways to Use Caravel Gourmet's French Harvest Sea Salt in Keto Recipes

This special house blend of natural French Grey sea salt herbs and garlic will enhance any meal with natural flavors.

Roasted French Harvest 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 Harvest Sea Salt, and bake them at 375F for 30 to 35 minutes, turning once. 

Braised French Harvest Lamb Shank.    Do you know when to salt lamb shank? If you’re cooking tomorrow, sprinkle a generous amount of Caravel Gourmet's   French Harvest Sea Salt tonight - letting the salt sit on the lamb longer (up to overnight) will do amazing things for this dish.  
French Harvest 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 Harvest Sea Salt before roasting them at 350F for 15 minutes or until soft in the center.  

French Harvest 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 Harvest 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 Harvest Sea Salt, wrap them back up, and put them in the fridge.  

Flash Fried French Harvest Zucchini. Keep the squash green and get all of the flavor, too, by quickly flash frying it.  Slice a zucchini in half, then slice in ¼” pieces and toss with olive oil and Caravel Gourmet's French Harvest Sea Salt, put a bit of olive oil in the pan.   Quickly heat the zucchini slices in the pan on medium heat till they turn bright green and just start to soften and brown, stirring frequently.  

  Traditionally used in spaghetti, marinara sauces and as a rub on chicken, this blend of grey sea salt, basil, thyme, marjoram, oregano, sage, garlic, and rosemary has a unique flavor and a wide range of health benefits. Hand harvested from the clay-lined salt ponds in the Guérande region of France.

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