Category Archives: Salad/Soup

Chicken Salad with Ginger and Wasabi


Chicken Salad with Ginger and Wasabi

Course Salad
Cuisine Asian
Prep Time 20 minutes
Total Time 20 minutes
Servings 6



  • 3 chicken breasts grilled, cooled and diced
  • 4 scallions sliced crosswise thinly
  • 1/2 red onion finely diced
  • 1/2 cup cilantro chopped
  • 1 cup arugula chopped


  • 1/2 cup mayonnaise
  • 1 tsp sesame oil
  • 1 tbsp lime juice
  • 2 tsp wasabi powder
  • 2 tbsp apple cider vinegar
  • 1 tsp soy sauce
  • 1 tbsp ginger fresh
  • 1 tsp fine sea salt
  • 1/2 tsp organic ground black pepper
  • 1/2 tsp sugar


  1. Whisk together all of the dressing ingredients.
  2. Add chopped cilantro, diced red onion, and scallions to the dressing.
  3. Add chicken and almonds.
  4. Chill and serve on a bed of spinach or arugula.

Eat More Soup!

I realize we are getting to the end of soup season in Colorado. But, I’m sure there is one more snow storm left in the system … so run out and get these ingredients so that you can hunker down and make some soup (if and when the snow finally comes). And if it doesn’t snow, make some anyway. I just had some leftovers for lunch, cold, and it was still very tasty.

Curried Lentil and Cauliflower Soup

Course Soup
Cuisine Indian
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings 4 -6


  • 1/2 head of cauliflower cleaned and cut into florets
  • 1 tbsp olive oil
  • 1 tsp fine sea salt
  • 1 cup red lentils
  • 1 onion minced
  • 1 stalk celery minced
  • 4 cups vegetable stock
  • 2 cups water
  • 2 organic cinnamon sticks
  • 1-2 organic bay leaves dried
  • 2 tsp organic turmeric
  • 1 tsp organic ground cayenne
  • 1 tsp organic ground cumin
  • 1 tsp fine sea salt
  • 1/2 tsp organic ground black pepper
  • dash Cholula sauce


  1. Toss the cauliflower with olive oil, sprinkle with sea salt and roast in oven at 425°F for 30 minutes.
  2. Meanwhile, saute the onion and celery in olive oil until the onions are translucent (about 5 minutes).
  3. Add lentils and saute for 2 minutes.
  4. Add chicken stock, bay leaves, cinnamon sticks, and bring to a boil.
  5. Reduce heat and simmer for 20 minutes.
  6. Remove and discard cinnamon sticks and bay leaves. Add turmeric, cayenne, and cumin.
  7. Add roasted cauliflower to the lentils, along with water and blend together either with an immersion blender, or in small batches in a blender … (make sure soup is cool, don’t burn yourself!) I think this soup is better after it sits for a bit to let the flavors meld together.
  8. Return soup to pot and heat.
  9. Season to taste with salt and pepper.
  10. Top with a dash of Cholula hot sauce (and a spash of chimichurri sauce if you are so inclined) before serving.

Mexican Tortilla Soup

This Mexican tortilla soup is a favorite on game days… It’s easy, yummy and definitely has a kick – who could ask for more?

Mexican Tortilla Soup

Course Soup
Cuisine Mexican
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes


  • 6 tbsp vegetable oil
  • 10 corn tortillas 7-to 8-inch
  • 1/2 tsp organic minced garlic
  • 1/2 cup fresh cilantro chopped
  • 1 onion chopped
  • 28 oz can diced tomatoes
  • 2 tbsp organic ground cumin
  • 1 tbsp organic chili powder
  • 3 organic bay leaves dried
  • 6 cups chicken broth
  • 1/2 tsp fine sea salt
  • 1/4 tsp organic ground cayenne
  • 3 chicken breasts cooked and shredded
  • 15.5 oz can black beans drained


  1. Heat oil in large pot over medium heat.
  2. Add 10 crushed tortillas, garlic, onion and cilantro (if using).
  3. Saute 2-3 minutes.
  4. Stir in tomatoes.
  5. Bring to boil; add cumin, chili powder, bay leaves and chicken stock.
  6. Return to boil; reduce heat and add salt & cayenne pepper.
  7. Simmer 30 minutes.
  8. Remove bay leaves. Stir in chicken and beans.
  9. Serve w/ accompaniments: shredded cheese, sour cream, tortilla chips, etc.

Tips for using Flavored Sea Salts

At the farmers’ markets last summer, we tested over 14 different flavored sea salts. We had sample tastings of everything from Habanero Sea Salt (a Texan favorite) to Ginger Beet Sea Salt (amazing color, but lacking in flavor at the time… this one is back in our test kitchen and we hope to re-introduce it next year). Based upon customer feedback, we narrowed our product offering to the following:

Black Truffle Sea Salt

Smoked Applewood Sea Salt

Lime Sea Salt

Rosemary Lavender Sea Salt

Garlic Sea Salt

Sel Gris (French grey sea salt)

Throughout the summer, loyal customers returned time and again to share how they had used the flavored sea salts. Below are a few of their tips. If you have any other recipe favorite, please let me know. We’d love to add them to our list.

Black Truffle Sea Salt was the hit of the Vail Farmers’ Market. We wish we had a video of the reactions… definitely YouTube material. Maybe next year we’ll become technically savvy enough to to take one. Sprinkle this Italian taste of heaven on:

– popcorn
– french fries (a la Lark Burger)
– hamburgers or steak
– pasta (especially good with Parmesan cheese)
– potatoes, eggs, mushrooms
– veggies (especially snow peas)
– soups, salads and stews…

We really haven’t found anything that doesn’t improve with just a little truffle salt. Be warned, a little goes a long way. The truffle is powerful, and too much is not a good thing. Get creative and enjoy.

Smoked Applewood Sea Salt has become the appetizer accompaniment in our house. Sprinkle a little on:

– blue cheese on a cracker, and serve with red wine (my favorite)
– a kobe beef hamburger
– steak
– eggs (almost as good as bacon)
– chicken, fish, lentils, pork, roast beef, potatoes, beans, tomatoes…
– rim your bloody mary glass!

Lime Sea Salt was very popular with the margarita crowd. Also good with fish, chicken, guacamole, and on fresh fruit.

Sel Gris is a favorite among our restaurant customers. Our chefs use it to finish dishes in their restaurants such as fish, scallops, chicken. This salt is high in minerals and moisture has a very clean taste. This is the salt of salts!

Garlic Sea Salt This is the best you will ever taste. Freshly ground for bold flavor, this is an excellent complement to Italian food – pizza especially. Also broccoli, popcorn, chicken, steak, potatoes, tomatoes, soups, stews, and of course bread!

Rosemary Lavender Sea Salt has fresh ground rosemary, lavender and French grey sea salt. It makes an excellent rub for chicken, pork, and steak. This was very popular with our vegetarian customers… think green beans, snow peas, tomatoes, carrots, potatoes…

These are just a few of our customers tips. There are no rules, get creative and sprinkle away!

Greek Salad

For a Greek salad that’s a perfect complement to any grill menu, use local garden fresh veggies. For a lunchtime alternative, toss with romaine lettuce, and you’ve got the mixings to fill your lunchtime pita bread pockets.

Greek Salad

Course Salad
Cuisine Greek
Prep Time 10 minutes
Total Time 10 minutes
Servings 4


  • 3 tbsp olive oil extra virgin
  • 1 1/2 tbsp lemon juice
  • 2 cloves garlic minced
  • 1/2 tsp organic oregano dried
  • 1/4 tsp fine sea salt
  • 1/2 tsp organic ground black pepper
  • 3 Tomatoes chopped coarsely
  • 1 cucumber chopped coarsely
  • 1 green pepper chopped
  • 1/4 red onion sliced into rings
  • 4 oz feta cheese crumbled
  • 16 kalamata olives


  1. Whisk together olive oil, lemon juice, garlic, salt, pepper and oregano in a small bowl.
  2. Combine the salad ingredients in a large bowl.
  3. Pour dressing over salad, and toss.