I’m back and with some exciting news from Evolution Salt Co! They’ve come out with a delicious new line of spice blends and finishing salts! All infused with their high quality pink Himalayan Salt. I’m such a fan of their gourmet salts and cooking tools (salt slab fan here) so I couldn’t wait to try these out! The spice blends come in Vegetable, Red meat, Seafood & Poultry. While the finishing salts come in Basil, Rosemary and Garlic. We all know I’m plant based but you can definitely use their meat spice blends in any plant based dish. Their Red meat blend is actually one of favorites & contains Himalayan salt, garlic, shallot, parsley and thyme-yum!
I’ve had these for a couple weeks now and loved experimenting with them in pretty much all my dishes! I wanted to share 2 of my favorites recipes today-pizza with homemade marinara sauce and summer pasta salad. Eat them together or save the pasta salad for your next BBQ! First up-lets get saucy.
-28 ounce can of whole tomatoes 0r 3.5 cups fresh tomato puree
-1 tsp sugar
-1 tsp Evolution Salt Co pink salt
-handful of fresh basil
-Sprinkle of basil & rosemary Evolution Salt Co finishing salts
Heat oil on medium heat and cook onions and garlic until slightly browned. Add all other ingredients except for the fresh basil and cook on medium low for 10 mins, stirring frequently. Lower heat to a simmer and left cook down to a sauce consistency about 20 mins. If it gets too thick add a little water and stir. Add basil leaves and finishing salts at the end. Serve over pasta or make your own pizza!
-Pizza dough (you can make your own or if you want it to be fast get a premade frozen crust. Trader joes has organic pizza crusts in their frozen aisle with just one ingredient: wheat)
-Your homemade sauce (about 1/2 cup per pizza)
– Toppings of choice I used:
-Evolution Salt Garlic Finishing Salt
Heat oven to 350. Top your pizza crust with sauce first then add all your toppings. If you like your veggies super soft you can cook them for a few mins with some olive oil before putting on the pizza. Place pizza in oven for 10-15 mins. Sprinke your finishing salt of choice & enjoy!
Next up is a quick & fresh pasta salad using Vegetable Spice Blend plus finishing salts
Summer Pasta Salad
– 16 ounce box of macaroni of choice
– 3 carrots chopped finely or shaved (I used rainbow carrots)
-1 cup cherry tomatoes halved
-3 radishes sliced
-1/2 small onion sliced thin
-1/2 cup vegan mozzarella crumbled
– 1/3 cup olive oil
-1 tsp Dijon mustard
-1 tsp sugar
-juice of 1 lemon
-1.5 tsp Evolution Salt Vegetable spice blend
-Sprinkle of Basil & Garlic Finishing salts
Cook pasta according to directions. While pasta is cooking combine the olive oil, mustard, sugar, vegetable spice blend, lemon juice & whisk together. Prepare all veggies. When pasta is done cooking run it under cold water & strain. Toss all ingredients together & top with finishing salts. Delish!
Come back next week when I will have a summer potato salad recipe posted using more Evolution Salt Co spices!