Our pasta recipe is versatile. You can either prepare this dish with a "less is more" approach or, the way we prefer, with generous amounts of hearty ingredients. And once you add our earthy Oregon Black Truffle Finishing Salt, each and every bite will be that much more enhanced. More is, after all, more. Serves 4.
Use our Crispy Herb Croutons Recipe and crush to make your own breadcrumbs.
Bring a large pot of salted water to a boil. Add linguini and cook until al dente.
While pasta cooks, melt 3 tablespoons of the butter in a large skillet over medium heat. Add bell pepper and sauté until softened. Add red onion and garlic and cook until they begin to brown. Add tomatoes, chopped herbs, and freshly ground pepper. Cook until fragrant, about 1 minute. Reduce heat to low.
Drain pasta and pour into a large mixing bowl. Drizzle with olive oil and toss pasta until coated. Stir in the vegetable mixture. Set aside.
Divide among 4 plates and top each with toasted breadcrumbs. Sprinkle with Oregon Black Truffle Finishing Salt.
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These dark and delightfully chewy chocolate cookies are everything you crave. And then some. Dark and sultry, soft and chewy, satisfying both the classic chocolate chip cookie and decadent brownie lover. We invite you to make them even more irresistible by gettin’ salty and adding a mix of heat and sweet with our Chipotle Finishing Salt and Lavender Honey Bee Finishing Salt. Makes about 2 dozen cookies.
Whether you are craving tacos or burritos we’ve added some heat to our meaty filling with Chipotle Finishing Salt, plus some Tempranillo (for a scrumptious undertone), and a mountain of vegetables. If you want more heat in the kitchen, use !Fire! instead. Prep time is just 20 minutes! Serves 6
Once you taste this traditional Mediterranean pizza delight, you’ll crave the aroma and the lingering flavor of our Za’atar Finishing Salt. Great for breakfast, as a compliment to any meat dish or an accompaniment to a pick-me-up afternoon espresso (or Turkish coffee, if you are a Middle East aficionado). Serves 4-8.