Category Archives: Fish/Seafood

Baked Farro with Shrimp and Feta


Baked Farro with Shrimp and Feta

Course Main
Cuisine Italian
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings 4
Calories 121 kcal


  • 1/2 cup uncooked farro
  • 2 tsp olive oil
  • 1 cup tomato diced
  • 3/4 cup green onions sliced
  • 2 oz feta cheese crumbled
  • 1/2 tsp lemon rind grated
  • 1 tbsp lemon juice freshly squeezed
  • 1/4 tsp fine sea salt
  • 1/4 tsp organic ground black peppercorns freshly ground
  • 3/4 lb large shrimp peeled and deveined
  • 1/4 cup fresh basil chopped


  1. Preheat oven to 450°.
  2. Grease baking pan with olive oil.
  3. Cook the farro according to package directions, drain.

  4. Place farro in a large bowl. Stir in 1 teaspoon oil and next 7 ingredients (1 teaspoon oil through pepper). Spread farro mixture in prepared pan.

  5. Combine shrimp and basil. Arrange shrimp mixture on faro mixture. Cover pan with foil and seal edges.
  6. Bake at 450° for 25 minutes or until the shrimp are done. Before serving, drizzle with 1 teaspoon oil.

Recipe Notes

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!

Steelhead Trout with Lemony Greek Seasoning

I know fish is good for you, but to be honest, it has never been my favorite form of protein. Given this, I was extremely excited to discover steelhead trout. Its light mild flavor is the perfect canvas for our new Greek Seasoning blend. A big thanks to Britt, one of our customers, who suggested the ingredients for the blend. After a few rounds to balance the flavors, we introduced our Greek Seasoning blend at our farmers’ markets this summer. It was a great sucess, and we are now excited to make it available on line. Aside from fish, it’s great with chicken, potatoes, squash and other veggies. Here’s the recipe for the steelhead trout. (I visited my mom at the lake last week. We served the trout with acorn squash and a light sprinkling of Ginger Spice blend. I must say, it was a perfect meal … the food was almost as good as the company :)).

Steelhead Trout with Lemony Greek Seasoning

Course Main
Cuisine Greek
Prep Time 2 minutes
Cook Time 10 minutes
Total Time 12 minutes


  • 2 filets of steelhead trout 4 to 6oz each
  • 1 tsp butter
  • 1 tsp organic Greek Seasoning


  1. Grill the filets over medium heat until done.
  2. Remove from grill and top with a small pat of butter.
  3. Sprinkle with Greek Seasoning blend.
  4. Relax and enjoy with a dry chilled white wine.
  5. (I visited my mom at the lake last week. We served the trout with acorn squash and a light sprinkling of Ginger Spice blend. I must say, it was a perfect meal ... the food was almost as good as the company :)).

Rockin Tuna Fish Salad

Hold the mayo for this tuna salad. You won’t miss it a bit. Herbes Provencal and lemon take canned tuna to a new level. All it takes is a little mixing and chopping and you can transport yourself to the french country side.

Rockin Tuna Fish Salad

Course Lunch, Salad
Cuisine French
Prep Time 10 minutes
Total Time 10 minutes
Servings 2 -3


  • 1 tsp Dijon mustard
  • juice of 1/2 lemon
  • 1 tsp olive oil
  • 1 tsp organic herbes provencal
  • 1 stalk celery minced
  • 1/2 onion chopped
  • handfull of grape tomatoes chopped
  • 2 tbsp fresh parsley chopped
  • 15 oz can of chunk light tuna packed in water


  1. Drain water from tuna and mix in the rest of the ingredients; season with salt and pepper (though you probably won't need any).

Grilling Exhibition at the 8100 Mountainside Grill

The early evening breeze tempers the heat from the afternoon sun. The light shifts from bright to golden, and the mountainside glows greener than I ever remember—a reward for enduring all those days of pounding rain.

This spectacular mountain-scape serves as a backdrop for Pascal and Reese, our chefs for the evening – here to share their grilling secrets. Everything Pascal says is charming. His French accent and animated style entertain the eclectic group gathered on the patio.  Reese, the notable Chef de Cuisine, plays a perfect straight man to Pascal’s humor. Reese raises an eyebrow to one of Pascal’s comments and the guests respond with a giggle.

While we listen raptly to Pascal describe how to repair a “broken” Bernaise sauce, a local wine distributor circles among us pouring tasting glasses of excellent pairings for the trout and halibut that Reese is preparing.  [I failed to get the names of the wines, but I will update you as soon as I find out what they were]. As the glasses are filled and refilled we become more animated, begin chatting with one another and asking about seasonings and grilling techniques.

I am here to present our freshly ground organic spices and to learn how Pascal and Reese use them to create their marvelous meals. We have a small gift of spices for each of the guests and they respond enthusiastically; pleased to know they can order them on line;  amazed at the vibrancy of their flavors and aromas.

In one short class, we grilled halibut and prepared trout en papillote, Bernaise sauce, beurre blanc sauce, gribiche sauce, and my favorite, watermelon salsa. What a charming and educational evening.

Good news, there are more classes to come. Pascal and Reese are hosting three more grilling nights throughout the summer. So, if you are in Beaver Creek on July 25th, August 8th, or August 22nd, stop by the 8100 Mountainside Bar and Grill in the Park Hyatt and enjoy the fruits of Pascal’s and Reese’s labor. The demonstration starts at 4:30. Be sure to come early to grab a seat under an umbrella near the grill. Sample their delectable morsels and sip expertly chosen wine pairings, while picking up great culinary tips in an idyllic setting.