5 Easy Ways to Use Caravel Gourmet's Smoked Garlic and Onion Sea Salt in Vegetarian Recipes

Posted by Nelson Marroquin on

Great as a rub on poultry and vegetables!

Oven Roasted  Smoked Garlic & Onion  Broccoli. Delicious when it’s roasted, broccoli is very easy to crisp up in your oven. Just cut into florets, toss with olive oil and Caravel Gourmet's Smoked Garlic & Onion Sea Salt, and lay evenly onto a baking sheet.   Roast at 450F for 20 minutes, or until the edges are crispy.  

Sauteed  Smoked Garlic & Onion  Mushrooms. Grab your favorite mushrooms, and (if they’re not already small), slice them up and saute them up in olive oil.  When they start to become soft, sprinkle with Caravel Gourmet's Smoked Garlic & Onion Sea Salt, and continue to saute until they have roughly halved in size.  
Smoked Garlic & Onion  Brown or White Rice. Adding flavored sea salt to your rice when you add the rice and the water brings out amazing flavors. It’s simple - when you measure out your water and your rice, and start bringing the water to a boil, just add a teaspoon or two of Caravel Gourmet's Smoked Garlic & Onion Sea Salt to the water and stir.   That’s it - your rice will be better than you can imagine.  

Cucumber  Smoked Garlic & Onion  Salad. Give this one a bit of time and it will reward you.   Chill your cucumbers first, then skin them and slice them into ⅛” discs. Lightly salt them with Caravel Gourmet's Smoked Garlic & Onion Sea Salt, and toss.   Let them sit covered in the refrigerator for 30 minutes, then drain and toss with rice or white vinegar for a tasty, refreshing treat!
Oven Roasted  Smoked Garlic & Onion  Sweet Potatoes. The sweetness of the potatoes and the savory flavor of Caravel Gourmet's Smoked Garlic & Onion Sea Salt are a perfect match.   Chop the sweet potatoes into 1” chunks and toss with olive oil.   Lay in a shallow roasting pan and bake at 425F for 35 minutes or until crispy, turning once.   Sprinkle with Caravel Gourmet's Smoked Garlic & Onion Sea Salt and serve.  

YOUR FAVORITE FOOD JUST GOT BETTER


 It opens up when you cook it, releasing aromas and flavors that were hiding there, just waiting for you. It's great in sauces, on toast, on meats and poultry, and even in salads.


Share this post



← Older Post Newer Post →