As you will see over time, I tend to gravitate toward simple treatments when I am responsible for making the meal. The beauty of that approach is that meals with few ingredients let each flavour shine. Spring vegetables are perfect for this type of treatment – asparagus, tender greens, crisp radishes, and early cucumbers. The spring veggies aren’t quite ready here in Alberta (we just had another big snowstorm the other day), but baked sweet potato, sliced fennel, and a good Alberta steak, all elevated by one of our salt blends, made for a perfect meal while we wait for spring to truly arrive (please!!).
One of my current favourite ways to enjoy our Pink Peppercorn & Rose Petal Sea Salt is on sliced fresh fennel, with a drizzle of avocado oil and white wine vinegar and a dash of pepper. I am so glad I discovered it. Heaven! The sweet potato’s lovely lift from our Lavender & Green Tea Sea Salt was amazing with a little bit of butter. And last, but certainly not least, our Juniper & Rosemary Sea Salt paired perfectly with the grilled steak, of course! Our whole family loved this meal. It takes very little time and effort to prepare and lets the quality of the ingredients take centre stage. The lovely flavour combinations in the salts are a treat for the tastebuds!