The Classics
To nurture a plant from seed; to water its soil, nourish and watch it grow until it becomes ready for harvest… to pour so much love and wholesome intention into a life that will, if treated well, pour nourishment back into you and what you create from it… well, there’s really nothing quite like it, is there?
My all-time favorite thing to grow is fresh herbs. Whether I have room for an entire vegetable garden outside, or only a window sill, there’s always room for a few select plants that are sure to change the way you cook. Nothing beats snipping off a sprig of thyme or cilantro mere seconds before incorporating it into a dish—what flavor!!
There is a sort of romanticism about growing your own food, and making something delicious with the spoils of your dedication. Even better is sharing that devotion, time and care with people you love.
If you don’t have a green thumb, or simply aren’t interested in keeping herbs growing for your kitchen, fret not. I’ve developed my salts and sugars with freeze-dried herbs, where at all possible. This means even if you don’t have herbs on-hand, with our products you’ll still come pretty close to that fresh flavor you’re after!
I could talk about this for hours, but for the sake of time I think I’ll share a simple and well-loved recipe with you instead. Although this dish is quick and easy, it’s always the first to disappear from any spread!
Caprese (Salad)
Ingredients
1 log mozzarella, in 1/4in slices
(For salad, 1 container pearl mozzarella)
1 medium slicing tomato, in 1/4in slices
(For salad, 15oz cherry/grape tomatoes, halved)
1/3 cup whole fresh basil leaves
(For salad, cut into thin ribbons)
Extra virgin olive oil
Balsamic vinegar
Fresh cracked pepper (optional)
Fleury de Sel Basil finishing salt
Preparation
In a round serving platter, layer alternating slices of mozzarella, tomato and basil around the outside. If making salad, add mozzarella pearls, cherry tomatoes and basil ribbons in a large bowl. Gently stir to combine.
Drizzle olive oil and balsamic vinegar over the top. If you want to mix it up, try blood orange olive oil or pomegranate balsamic for a fresh take!
Finish with Fleury de Sel Basil Salt and a crack of fresh pepper. Enjoy!
