Citrus Salad

3 tablespoons extra-virgin olive oil, plus more for drizzling 2 teaspoons hot pickled peppers, chopped 1/4 cup salsecco olives, pitted and sliced 1/4 cup flat-leaf parsley, roughly chopped 1/4 cup toasted pecans, roughly chopped 2 teaspoons red-wine vinegar 2 cara cara oranges, peeled with pith removed In a small bowl, combine the pickled peppers, olives, […]

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Meyer Lemon Spaghetti

2 meyer lemons 1 lb spaghetti 1 C parmigiano 2 T butter, room temperature 2 T nice olive oil white pepper salt Bring a large pot of salted water to boil. In the meantime, zest, then juice, both lemons into a small container. Add pasta to water once it is at a rolling boil. Drain […]

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SALT’s Green Tea Pickled Watermelon Rinds

3 Thai Chilies 4 bags of Celestial Seasonings Ginger Peach Green Tea 1 cup of Sugar 1 cup Water ½ cup of Rice Vinegar ½ cup of White Vinegar Juice of 1 lime 2 tablespoons Soy Sauce 2 Garlic Cloves 1 teaspoon whole Coriander Seed 1 teaspoon Whole Cumin Zest of ¼ Orange Juice of […]

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Vegan Caeser

1/4 cup cashews cooked in the water 1/2 cup water 1 tablespoons extra virgin olive oil 1 cups rice bran oil 1 tablespoon lemon juice 1/2 tablespoon Dijon mustard 1/4 teaspoon garlic powder 1 garlic clove 1/2 tablespoon vegan worcestershire 1/4 bunch parsley 8 chives Worcestershire sauce (Wizard’s gluten-free brand) 1/2 teaspoons capers 1/2 teaspoon […]

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The Artemis – Spring Cocktail

Crafted by SALT’s awesomely talented and creative bartender, Seth Caparelli, we are happy to quench your thirst with the Artemis – A refreshing and enticing new cocktail on our spring cocktail menu. Named after one of the most fearless Greek Goddesses, this cocktail has a little bit of everything. The slight effervescence is perfect for […]

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“A Fish Called Wanda” Sockeye Salmon Tartare

Enjoy the CineCHEF competition’s winning recipe! The Boulder International Film Festival got a little bit foodier this year – in addition to showcasing incredible film, they also provided a platform for local chefs to showcase their culinary masterpieces in the first ever CineCHEF competition. Participating chefs based their small plate creations off a movie or […]

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Grilled Lamb and Balsamic Beluga Lentils

Lamb Marinade 24oz Local Lamb Sirloin 2 Lemons Zested 2 Tbl Chopped Rosemary 3 Cloves Chopped Garlic 3 Tbl Extra Virgin Olive Oil Combine above ingredients and marinade your lamb for 4 hours or overnight. Balsamic Beluga Lentils 1 tsp Rice Oil or Neutral Oil 1 Medium Yellow Onion Diced 6 Sun Dried Tomatoes 3 […]

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SALT’s Tiramisu

Amaretti Cookie 2.6oz almond paste 7.9oz almond flour 13oz sugar 5.3oz egg whites powdered sugar Blend almond paste and sugar in food processor until smooth. Next, add egg whites, and while blade is spinning slowly, add almond flour. Transfer to a pastry bag and pipe out 1/2 in diameter circles on parchment lined sheet tray. Dust […]

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