Crafting Captivating Headlines: Your awesome post title goes here
Engaging Introductions: Capturing Your Audience’s Interest
The initial impression your blog post makes is crucial, and that’s where your introduction comes into play. Hook your readers with a captivating opening that sparks curiosity or emotion. Address their pain points or questions to establish a connection. Outline the purpose of your post and give a sneak peek into what they can expect. A well-crafted introduction sets the tone for an immersive reading experience.
Crafting Informative and Cohesive Body Content
Within the body of your blog post lies the heart of your message. Break down your content into coherent sections, each with a clear heading that guides readers through the narrative. Dive deep into each subtopic, providing valuable insights, data, and relatable examples. Maintain a logical flow between paragraphs using transitions, ensuring that each point naturally progresses to the next. By structuring your body content effectively, you keep readers engaged and eager to learn more.
Powerful Closures: Leaving a Lasting Impression
Concluding your blog post isn’t just about wrapping things up – it’s your final opportunity to leave a strong impact. Summarize the key takeaways from your post, reinforcing your main points. If relevant, provide actionable solutions or thought-provoking questions to keep readers thinking beyond the post. Encourage engagement by inviting comments, questions, or sharing. A well-crafted conclusion should linger in your readers’ minds, inspiring them to explore further or apply what they’ve learned.
The Art of Drawing Readers In: Your attractive post title goes here
Engaging Introductions: Capturing Your Audience’s Interest
The initial impression your blog post makes is crucial, and that’s where your introduction comes into play. Hook your readers with a captivating opening that sparks curiosity or emotion. Address their pain points or questions to establish a connection. Outline the purpose of your post and give a sneak peek into what they can expect. A well-crafted introduction sets the tone for an immersive reading experience.
Crafting Informative and Cohesive Body Content
Within the body of your blog post lies the heart of your message. Break down your content into coherent sections, each with a clear heading that guides readers through the narrative. Dive deep into each subtopic, providing valuable insights, data, and relatable examples. Maintain a logical flow between paragraphs using transitions, ensuring that each point naturally progresses to the next. By structuring your body content effectively, you keep readers engaged and eager to learn more.
Powerful Closures: Leaving a Lasting Impression
Concluding your blog post isn’t just about wrapping things up – it’s your final opportunity to leave a strong impact. Summarize the key takeaways from your post, reinforcing your main points. If relevant, provide actionable solutions or thought-provoking questions to keep readers thinking beyond the post. Encourage engagement by inviting comments, questions, or sharing. A well-crafted conclusion should linger in your readers’ minds, inspiring them to explore further or apply what they’ve learned.
Mastering the First Impression: Your intriguing post title goes here
Engaging Introductions: Capturing Your Audience’s Interest
The initial impression your blog post makes is crucial, and that’s where your introduction comes into play. Hook your readers with a captivating opening that sparks curiosity or emotion. Address their pain points or questions to establish a connection. Outline the purpose of your post and give a sneak peek into what they can expect. A well-crafted introduction sets the tone for an immersive reading experience.
Crafting Informative and Cohesive Body Content
Within the body of your blog post lies the heart of your message. Break down your content into coherent sections, each with a clear heading that guides readers through the narrative. Dive deep into each subtopic, providing valuable insights, data, and relatable examples. Maintain a logical flow between paragraphs using transitions, ensuring that each point naturally progresses to the next. By structuring your body content effectively, you keep readers engaged and eager to learn more.
Powerful Closures: Leaving a Lasting Impression
Concluding your blog post isn’t just about wrapping things up – it’s your final opportunity to leave a strong impact. Summarize the key takeaways from your post, reinforcing your main points. If relevant, provide actionable solutions or thought-provoking questions to keep readers thinking beyond the post. Encourage engagement by inviting comments, questions, or sharing. A well-crafted conclusion should linger in your readers’ minds, inspiring them to explore further or apply what they’ve learned.
Quinoa Salad
Quinoa is a hip, hearty, and fabulous food. Last Lollapalooza weekend, this Quinoa Salad made a perfect late night dinner for a clutch of starving young concert-goers. You can buy quinoa as a red grain or a white grain, though I prefer the red color. In this salad, quinoa is mixed with avocado, tomato, cucumber and white beans, although black, red, or garbanzo beans would also work well.
Because of the high protein level of the quinoa and beans, this is perfect as a standalone meal, but also pairs well with grilled chicken, fish, or meat. I served this with our Lemon Curry Grilled Chicken recipe, but even a fried egg on top of leftovers in the morning can kill a concert hangover, too. That, and a Bloody Mary!
Quinoa Salad
Author: Salty Fig
Serves: 4 cups quinoa
Ingredients
For Quinoa
2 Tablespoon olive oil
2 cup quinoa
3 cup water or chicken stock
1/2 teaspoon salt, kosher
1 bay leaf or a sprig of fresh thyme
For Quinoa Salad
4 cups Red Quinoa, cooked
1 15 oz can white beans
**You can also use garbanzo, red, or black beans
2 medium tomatoes, ripe, cut in thin wedges
1 avocado, ripe, cut in 1/2 inch dice
1/2 cucumber sliced
1 bunch scallions, sliced thin
1/3 cup fresh basil, chopped
3 Tablespoons fresh mint, chopped
2 Tablespoons vinegar, sherry
3 Tablespoons olive oil, extra virgin
1 teaspoon sugar
Instructions
For Quinoa
Heat the olive oil in a small 1 quart pot.
Add the quinoa and sauté for 2 minutes.
Add the water or chicken stock, salt and bay leaf or thyme.
Bring to a boil, cover and reduce heat to low. Cook covered for 20 minutes, fluff with a fork.
For Quinoa Salad
Combine the above ingredients in a large bowl, toss well.
Serve cold or room temperature.
Gravlax with Mustard Sauce
Gravlax, a Nordic dish of raw fish, is something my mom makes every Christmas Eve. She prepares pounds and pounds of it, and every year the amount grows as our family does the same. The salmon is marinated, spiced, and pressed with weights. It is also surprisingly versatile in a host of recipes. Gravlax is a real treat served on toasted white bread or crackers as an appetizer. For breakfast, it makes a lovely accompaniment to poached eggs. It also makes fantastic open faced Tartine sandwiches, garnished with shaved fennel, radish and lettuce. This particular recipe includes a dill and mustard sauce that goes well with bread or boiled potatoes. Enjoy!
Gravlax with Mustard Sauce
Recipe Type: Seafood
Cuisine: American
Author: Salty Fig
Serves: serves 6
A traditional Christmas Eve Gravlax Recipe with Mustard Sauce from Salty Fig.
Ingredients
2 lbs. Salmon fillet, fresh, skin on (preferable, it holds the salmon together during the pressing process)
2 Tablespoons salt, Kosher
3 Tablespoons sugar
1 Tablespoon crushed black peppercorns
1/2 cup dill, fresh, chopped
1 Tablespoon chives, fresh, sliced thin
Lemon, sliced<br><br>[b]Ingredients for Mustard Sauce:[/b]
3 Tablespoons Dijon mustard
2 Tablespoons sugar
1 1/2 Tablespoons white vinegar
6 oz. Olive oil
1 Tablespoon fresh dill, chopped
Instructions
Cut the salmon fillet into two equal pieces and place on a sheet of heavy duty aluminum foil.
Combine the salt, sugar, and black peppercorns into a mixture.
Place an equal amount of the mixture on top of each piece of salmon.
Place one 1/2 of the dill on top of each piece of salmon.
Place the salmon dill sides together, one on top of the other.
Wrap the salmon tightly in the heavy duty aluminum foil.
Wrap a 10 lb. weight (or something equivalent) in heavy duty aluminum foil.
Place the salmon on a tray in the refrigerator with the weight on top. Allow to sit for 1 1/2 days.
After 1 1/2 days, turn the salmon over and replace the weight for another 1 1/2 days.
At the end of three days the salmon is ready to eat.
Remove the salmon from the foil. Gently scrape the dill, and spices off the fillets. Do not rinse with water.
Using a sharp knife, carefully remove the salmon skin from each fillet.
Slice the salmon very thin, and place it on a chilled platter.
Garnish with fresh chives, lemon slices, and Mustard Sauce.<br><br>[b]Method for the Mustard Sauce:[/b]
Whisk the above ingredients together.
Serve in a small bowl along side the salmon.
Oven Roasted Salmon with Tarator Sauce
At the tail-end of the holidays, my ladies and I throw a book exchange party and I make dinner. Unfortunately around that time, everyone’s pants are getting a bit snug from weeks of turkey, mashed potatoes, cookies, appetizers, and cocktails, so I try to make some lighter fare. This colorful oven-roasted salmon is a perfect make-ahead, low-cal buffet pleaser.
Tarator is a yogurt and tahini-based sauce found in the cuisines of Eastern Europe and the Middle East. It is usually made with ground walnuts and sometimes served as a side soup or even by the glass! For this dish, I left the walnuts whole for their crunch and earthy flavor and garnished the fish with fresh herbs and sweet-bitter pomegranate seeds. Served with crostini and a salad, this salmon and sauce keeps well at room temperature, but is delicious enough not to last too long.
Enjoy!
Oven Roasted Salmon with Tarator Sauce and Pomegranate Seeds
Recipe Type: Entree
Cuisine: Mediterranean
Author: Salty Fig
Prep time:
Cook time:
Total time:
Serves: 4
The blend of yogurt and tahini with toasted walnuts, fresh herbs and pomegranate seeds works perfectly spread over oven roasted salmon.
Ingredients
Salmon:
24 oz side of salmon or 4~6oz. Pieces
4 fennel fronds (the tops of fresh fennel)
4 Tablespoons olive oil
Salt, Kosher
Pepper, fresh ground
2 cups green beans, haricot verde, blanched and shocked
1 cup cherry tomatoes, halved
1/2 cup pomegranate seeds
1/4 cup red onion, sliced
2 Tablespoons cilantro, chopped
1/2 lemon, sliced in wedges
2 Tablespoons olive oil, extra virgin
1/2 cup shelled walnuts, toasted lightly
Tarator Sauce:
1 large clove garlic, minced
3 Tablespoons tahini
3 Tablespoons lemon juice
1 cup Yogurt, Greek
1/2 teaspoon paprika, smoked
salt, Kosher
pepper, black fresh ground
Instructions
Preheat oven to 400ºF convection or 375º bake
Line a baking sheet with parchment paper and season salmon with 2 Tablespoons olive oil, Kosher salt and fresh ground black pepper.
Place the fennel fronds on the baking sheet and place seasoned salmon on top of fennel fronds. Cover the salmon with another piece of parchment paper and roast in preheated oven for 10-15 minutes until the salmon is medium rare.
While salmon is roasting, make the Tarator Sauce. Combine, garlic, tahini, lemon juice, yogurt, paprika, salt and pepper in a small bowl, whisking until smooth.
Remove the salmon from the oven, and transfer it to a serving platter. Spoon the Tarator sauce on top and spread it over the fish with the back of the spoon.
Garnish the fish with the green beans, cherry tomatoes, red onions, pomegranate seeds and walnuts.
Sprinkle the dish with cilantro, lemon juice, a drizzle of olive oil and salt and pepper.
Serve at room temperature.
Meatballs!
Meatballs….everyone makes them differently, and every time it is an event. I have honed my recipe for meatballs over the years, and I never make less than 10 lbs at a time. If you are going to commit to meatballs, commit! The added benefit is that your freezer can be stocked with the leftovers that reheat easily in case of pop-in guests or suddenly hungry children. I love serving them with Bucatini pasta and fresh grated Parmesan cheese, but they also work great on their own as a toothpick snack. The combination of meatballs and chit chat has been tested thoroughly in both my sister’s home and mine.
High-quality bread soaked in milk is the key to keeping this meatball recipe moist, and the rich flavor comes from sweet Italian sausage and Parmesan cheese. The tomatoes for the sauce are roasted and simmered before they are pureed with chicken stock. I recommend San Marzano style canned tomatoes for their sweeter, less acidic flavor. It’s a little bit of work to make this much, but your family will love you for it. If you aren’t up for the challenge, go ahead and make half the recipe, but I guarantee you’ll be making them again, soon!
Meatballs!
Recipe Type: Entree
Cuisine: Italian
Author: Salty Fig
Prep time:
Cook time:
Total time:
Serves: 80 ~1 1/2″ meatballs
Meatballs are a lot of work, but they are so yummy and it is worth making a bunch and filling your freezer if you are going to go through the process. Feel free to half or quarter the recipe, just remember your family will love you for them and you will want a big glass of red with when you are finished! We like them with Bucatini pasta and fresh grated Parmesan cheese.
Ingredients
Meatballs:
5 lbs. Bulk Italian sausage, sweet w/ fennel
5 lbs. Ground beef
1 ~20″ baguette, cut in small cubes
4 cups milk, 2%
2 Tablespoons oregano, Greek
1 1/2 lbs. (3cups) Parmesan cheese, grated fine
8 eggs
2 Tablespoons salt, Kosher
pepper, ground, black
Sauce:
8~ 28 oz cans San Marzano Style Tomatoes, drained, but not crushed, juice reserved
1 head of garlic, peeled
1/4 cup olive oil
4 large springs rosemary
1 Tablespoon salt, Kosher
2 Tablespoons olive oil
2 sweet onions, julienned
4 oz pancetta
2 Tablespoons thyme, fresh
12 cups chicken broth, homemade preferable, but not necessary
Reserved tomato juice (above)
2 Tablespoons salt, Kosher
1 Tablespoon oregano, Greek
1 cup milk, 2%
Parmesan cheese, rind
Instructions
Meatballs:
Preheat oven 350ºF convection, 375ºF bake
Place the sausage and beef in a large bowl.
In a medium sized bowl, combine milk and bread. Allow to sit for 15 minutes until the bread has soaked up the majority of the milk.
Combine the bread and milk mixture with the sausage, beef, oregano, parmesan cheese, eggs, salt and pepper. Mix well with your hands, until all the ingredients are incorporated.
Scoop and form the mixture into 1 Tablespoon meatballs and place on parchment-lined sheet pans in batches.
Bake the meatballs in the preheated oven until done, about 15 minutes. Repeat the process until all your meatballs are formed and baked.
Simmer in sauce until ready to serve
Cool and divide leftovers into ziplock bags and freeze.
For the Sauce:
Preheat oven to 400ºF convection, 425ºF bake
Place tomatoes in a non-aluminum roasting pan (a turkey roasting pan works great!).
Add the garlic cloves, olive oil, rosemary and 1 Tablespoon Kosher salt. Place in the preheated oven and roast for 1 hour. Discard the rosemary at the end of roasting.
In a large stock pot heat two tablespoons olive oil. Add the onions, pancetta and thyme; cook slowly until the onions are translucent and the pancetta rendered.
Add the chicken broth, reserved tomato juice, 2 Tablespoons Kosher salt, oregano and roasted tomatoes. Using a hand blender, puree the sauce. 5. Bring sauce to a simmer, then add the milk and Parmesan cheese rind. Simmer for 1 hour, stirring frequently so the sauce doesn’t scorch.
Add meatballs!
Honey Crisp Apple Pie
Apples are oddly personal. There are so many different varieties and flavors, but usually one or two types will trigger nostalgia. As a kid growing up in New England in the 1970s, the apple of choice in our family was the tart Macintosh. When we moved to Spain, I’d walk the market with my mom and eat huge tart green Granny Smiths that were stacked to perfection in the vendors stalls.
Lately, I’ve been in love with the sweeter Honey Crisp variety that I first found at the Green City Market in Chicago, and now buy by the pound at the grocery. My kids wait patiently for them to arrive every year. This year they came home and ate an entire basket full, plus an apple pie.
This particularly popular apple pie recipe is stacked with thinly sliced Honey Crisps. Leaving the skin on keeps the apples intact through the baking process. Laced with cinnamon in a sweet pastry crust, this pie is perfect with lightly whipped cream with vanilla and a cup of coffee. It with stood the time trial in our house, and vanished off the counter in 8 hours. I hope you enjoy it!
Apple Pie
Recipe Type: Dessert
Cuisine: American
Author: Salty Fig
Prep time:
Cook time:
Total time:
Serves: One 8″ pie
Ingredients
Preheat the oven to 350ºF convection or 375ºF bake
Ingredients for the Apple Pie filling:
8 Honey Crisp Apples, washed and sliced into very thin slices
1/2 cup sugar
1 teaspoon cinnamon
2 tablespoon butter, unsalted
1/2 teaspoon salt, Kosher
Ingredients to make pastry:
2 1/2 cups all purpose flour
1 teaspoons salt, Kosher
1 Tablespoon sugar
1 cup unsalted butter
1/2 cup ice water, measured after it is chilled without the ice
extra flour, for rolling the dough
Finishing touches:
1 Tablespoon sugar, confectioner
Instructions
Method for the Apple Pie Filling:
Place apple slices, sugar, cinnamon and salt in a bowl.
Toss well and set aside
Method for the pastry:
Place flour, salt, and sugar in a large bowl, mix well.
Cut the cold butter up into 1/4 inch cubes.
Using your fingers or a pastry cutter, cut or press between your fingers until the flour is incorporated into the butter in pea size pieces.
Add ice water, if you make this dough in the summer it will require less water (about 1/8 cup less) due to the humidity. When you add the ice water gently mix it into the butter/flour mixture with your hands until a dough is formed. Pie dough will not form a fluffy dough like cookie dough. You will need to press it into a ball. Do not overwork the pastry or you will have tough pastry.
Using a scale or your eyes divide the pastry into 2 equal pieces.
Wrap each piece in plastic wrap, flattening the dough into a disk.
Allow dough to rest for 30 minutes in the refrigerator. You will only need one of the pieces of pastry for this pie. Save the other in your freezer for another day.
Method for Assembly of Apple Pie:
Butter and flour a 8″pie tin.
Remove the disk of pastry from the refrigerator. Unwrap and sprinkle generously with flour.
On a clean dry surface sprinkle flour generously.
Using a circular motion with the rolling pin, roll the pastry into a circle, adding more flour when necessary.
With a long palette knife or spatula, loosen the pastry from the rolling surface.
Fold the dough in half and place in the pie tin, unfolding it so it drapes over the edges of the pie tin in an even manner.
Pile the apples high in the center of the pie tin. Dot the apples with the unsalted butter.
Gently fold the edges of the dough up onto the apples. It will not be even; the pie is supposed to have an uneven rustic look to it.
Place the pie in the preheated oven, preferably on top of a hot baking stone. This will help crisp the bottom layer of the crust.
Bake for 50 minutes until the top crust is golden brown and the pie filling is bubbling. If the apples start to brown too much, cover the top of the pie lightly with a piece of foil.
Remove from the oven and cool. Dust with confectioners sugar before serving.
Italian Sausage and Clams
Clams! I love all types of seafood, but when they are sweet, small and cooked to perfection, clams ring out at the top. My love affair with the clam started in Cascias, Portugal, where I broke my own rule of photographing a meal in public. Two nights later, I skipped most of a buffet, and ate nothing but several plates of these delicious sweet creatures from the sea.
This obsession followed me back to America on the east coast of South Carolina. One night, thirteen of us stumbled upon a restaurant that had a long family table under a tin roof porch, and enjoyed sweet clams during a thunderstorm. Unlike in Portugal, I was enjoying vacation too much and forgot to take a picture of the meal before it was devoured. Our waiter was happy to hip us to their source for clams at the Carolina Seafood Market in nearby McClellanville. We drove out there the very next day, stocked up, and returned home to feed our starving crew.
For a hungry crowd Cavatappi pasta can stretch a meal. I used Sicilian Italian Sausage because it is loaded with fennel, and the flavor goes well with the orange and clams. This dish is versatile with wine. A dry rosé, medium red, or a crisp white all pair marvelously. We serve this in the center of the kitchen island with small plates as an antipasti for a fun crowd. I hope you enjoy this Italian Sausage and Clams Recipe as much as we did! Try it with a garlic crostini to sop up the sauce. Enjoy!
Italian Sausage and Clams Recipe
Recipe Type: Entree
Cuisine: Mediterranean
Author: Salty Fig
Prep time:
Cook time:
Total time:
Serves: 6
We used Sicilian Italian Sausage because it is loaded with fennel, the flavor of the fennel goes well with the orange and clams. This dish is versatile with wine, try a dry rosé, medium red, or a crisp white. For a hungry crowd Cavatappi pasta can stretch the meal. We serve this in the center of the kitchen island with small plates as an antipasti for a fun crowd.
Ingredients
1 pound Sicilian Italian Sausage
2 Tablespoons olive oil
1/4 lb. Pancetta, diced
1 cup onion, Vidalia or other sweet, diced
3 cloves garlic, minced
4 dozen manilla clams
1/2 cup white wine
1 cup orange juice, fresh squeezed
1 Tablespoon heavy cream
1/4 teaspoon slat, Kosher
1/2 teaspoon oregano, Greek
Garlic Crostini
Instructions
If you are lucky enough to find Italian sausage in a continuous thin link, roll it in a pinwheel circle and place in a large sauté pan with 2 Tablespoons hot olive oil. Place in a 400ºF oven for 15 minutes until cooked. [b]If not[/b], take the sausage out of the casing, or use bulk sausage and place in a large sauté pan with 2 Tablespoons olive oil. Sauté until it begins to brown. Remove and set aside.
In the same large sauté pan with the hot oil, add the pancetta first and then the onion and garlic. Sauté until the onions are translucent, the garlic golden brown and the pancetta crispy.
On medium heat, add the pin-wheel/or bulk sausage to the center of the pan and the clams on top.
Deglaze with white wine, add the orange juice, salt and oregano.
Cover the pan with a lid or aluminum foil. Simmer over medium high heat until the clams begin to open. Clams can become over cooked quickly. As the clams open, remove them from the pan and set aside in a bowl.
Turn the heat off and swirl in the heavy cream. This gives the sauce a velvety finish. Adjust with salt and fresh ground black pepper.
Return the clams to the sauté pan with the sausage and sauce.
Serve with chopped basil and Garlic Crostini, placed around the edge of the pan.
10-Layer Salad
Layer Salad usually makes its appearance in the Summer at a pot luck or BBQ. It traditionally has peas, cheddar cheese, bacon and ranch dressing or mayo, but you can make this salad with any ingredients you have on hand. I decided to challenge myself and invent my own layer salad. I used romaine, cherry tomatoes, red bell peppers, cremini mushrooms, zucchini, corn, carrots, scallions, sprouts and fried prosciutto with a Lemon Basil Vinaigrette.
The 10-Layer Salad looks lovely as pictured in a glass bowl, but I’ll be honest. I didn’t have a large enough glass bowl to do the honors. When it was time to toss it with the dressing, I put it in a separate, large, wooden bowl and gently poured the lemon basil vinaigrette over it.
Enjoy! Suzanne
10 Layer Salad Recipe
Recipe Type: Salad
Cuisine: American
Author: Salty Fig
Prep time:
Total time:
Serves: 8-10
Ingredients
2 hearts of romaine, julienned
2 cups tomatoes, ripe, cherry, halved
1 ea. red bell pepper, julienned
8 oz. Cremini mushrooms, sliced thin
2 ea. zucchini, medium, julienned or sliced into spaghetti on a mandolin or a spiralizer
4 ears of sweet corn, kernels removed from cob, blanched in salted, boiling water and shocked in ice cold water and drained.
2 large carrots, thinly sliced on the bias, blanched in salted boiling water, shocked in ice cold water and drained.
1 bunch scallions, white and greens thinly sliced
1 1/2 cup sprouts (we suggest sunflower or radish)
8 oz Prosciutto, thinly sliced and julienned, sautéed in olive oil until crisp.
Lemon Basil Vinaigrette
Instructions
Layer above ingredients into a large glass bowl, one at a time. Start at the sides of the bowl first to create an outer ring and then add remaining ingredients in the center.
Cover and store until ready to serve, and toss with a lemon basil vinaigrette.
Fancy Iced Tea
If guests unexpectedly stop by and your house is a train wreck, relax! Sit them on the back porch with a tall glass of fancy iced tea and a jar full of homemade cookies. This recipe is quick and easy to make and will buy you some time to do those neglected breakfast dishes. Relax!
Fancy Iced Tea
Author: Salty Fig
Prep time:
Total time:
Serves: About 6 glasses
Ingredients
5 tea bags of your favorite flavor
1 orange slice per glass
1 lime slice per glass
3 watermelon balls per glass ~ or slices if you don’t have a melon baller.
1 mint spring per glass ~ preferably from your garden
Instructions
Fill a 2-quart pitcher half way with hot water
Add five tea bags and steep for 15 minutes 3. Remove tea bags and fill remainder of pitcher with cold water 4. Fill each wine glass or other fancy glass with ice.
Add all the garnishes.
Top with iced tea.
Serve and enjoy!
Spanish Roasted Almonds
Roasted almonds are the best snack ever, but store bought ones tend to be salty and dry. Making them at home is remarkably quick and gratifying. These almonds are yummy for any occasion. I keep some in a dish on my kitchen counter year-round, and everyone loves them. The trick is to roast the almonds with olive oil in the oven so the skin crisps. Every oven heats a little differently, so roasting times vary. When you can smell the almonds and think they are done, simply cut one in half. If it is golden brown all the way through the center, you’re finished! One last thought for perfect roasted almonds….only use Kosher salt or sea salt, the large crystals of salt are delightful with the nutty flavor.
Roasted Almonds
Recipe Type: Snack
Cuisine: Mediterranean
Author: Salty Fig
Prep time:
Cook time:
Total time:
Ingredients
1 pound almonds, whole, skin on, raw
1 1/2 Tablespoons olive oil, Spanish preferably
1/2 teaspoon Sea Salt (or Kosher salt)
Instructions
Preheat oven to 350 bake or 325 convection
Combine almonds and olive oil in a bowl, toss to coat.
Place oiled almonds on a baking sheet, (silicone pan liners may be used here).
Sprinkle the almonds with salt.
Place in oven and cook until almonds are fragrant. Almonds are done when you cut one in half and the inside is golden brown. Cook for about 20 minutes
