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Apple & Celery Thanksgiving “Stuffing” Salt

apple celery thankgving

2. Thankgiving Stuffing Salt

3. Apple Celery Thangiving

Apple Celery Thqanikgiving salt

SIZE

Clear

INGREDIENTS

Fresh Herbs: Sage, Rosemary, Thyme, Winter Savory, Marjoram, Bay Leaves, Gingerbush, Zuta Levana, Calendula Petals, Mushroom Herb, Fennel Fronds, Parsley, Lemon Leaf, Cinnamon Basil, Wormwood Produce: Celery Leaf, Pink Lady Apple Bits, Ginger Spices: Cinnamon, Nutmeg, Mace, White Peppercorns, Black Pepper, Purple Shallot Powder Other: House Made Sourdough Bread Crumbs, Maldon Salt

Recipe/Usage Suggestion:

Apple Laced Stuffed Mushrooms

Call it Thanksgiving in a jar. Minced celery and Pink Lady apples blend together with vigorous, archetypal fall holiday herbs like sage, rosemary, savory, and marjoram. Woody bay plays a heavy hand in loaning more earth energies while fennel fronds, parsley, and lemon leaf breathe a little freshness into the jumble. Mushroom herb lulls everything into a balanced, herbaceous, smells-just-like-Thanksgiving masterpiece. The tiny mili-smidgens of sourdough breadcrumbs get toasted into the mix, soaking up the final essences and adding a little crunch when used as a finishing salt long after the herb salt has melted. This herb salt belongs on your Thanksgiving table and will stay long after the guests leave. Use it on chicken noodle and rice soups, mac & cheese, creamy vegetable casseroles, and all baked things.

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Apple & Kohlrabi Salad with peppery arugula! Kohl

Apple & Kohlrabi Salad with peppery arugula!

Kohlrabi is a member of the Brassica family, a low, stout cultivar of wild cabbage. Despite its lineage, however, its taste is more reminiscent of a sharp, radish-flavored apple. The tartness of the apple and vegetal notes of the kohlrabi pair beautifully in this crunchy salad. I added spiced hazelnuts, peppery arugula and celery to make the salad hearty enough to be served deep into fall.

This was part of my apple recipes for an article in @ediblemarinwc - link in story

Photos by the amazing @nat.cody

If you know me than you know I’m famous for my s

If you know me than you know I’m famous for my seasonal #farro #salads

The general formula is simple
Farro, seasonal vegetables and fruits, citrus, vinegars and saucy stuff. Toasted nuts always toasted with spice on them. And feta!

This one started with roasted cauliflower and honeynut squash (which I’m not a big fan of by the way). Roasted with Shallots, red onion, red kale stems and some of my Brown Butter Bergamot Apricot Chili Cobbler Salt (Summer 2024) and maple and lots of fresh sage. Almonds roasted with more salt and cobanero chili flakes

Cooked hot farro poured over raw chopped red kale - all the roasted stuff mixed in later. Maple white balsamic black pepper soaked currants and feta. Olive oil and rosemary salt.

I’m just a few seconds you can mortar and pestle

I’m just a few seconds you can mortar and pestle a teaspoon of herb oil that you can put on anything.

I have used herbs in my pies since I was in my ear

I have used herbs in my pies since I was in my early twenties. I believe my first herb-pie combo was apple-rosemary and, surely, I got the idea from @marthastewart48 . She was one of few cooking “idols” I looked to for ideas, back then and now. For many of us who consider ourselves creative home cooks, she was one of the original sources of inspiration- the influencer of all culinary influencers really.

I never had much interest in pies until I started to herbalize them. The common way to cook fruit pie seems to take the flavor and freshness out of the apple, pears, and other fruits. To me, this means that most just taste one dimensional, sweet and a little bland. I’m not a one-dimensional cook, and the idea of making something sweet just for the sake of it seems like a waste of time. What interests me is making pies with some depth and the appearance of some secret flavors laced in. When I make pies, I like to coax out not just the freshness and flavors of seasonal ingredients but, also, the textures and nuances of initial and finishing aromas and flavor essences. Herbs and spices help me do just this.

Herbal compound butters a a must in my holiday pies.

Link in the story will direct you to my herbal pie story and 3 of my favorite holiday pies

OLD FASHIONED APPLE PIE

MAPLE SAGE CRUSTED PUMPKIN TART

GINGER CRANBERRY PEAR CRUMB PIE

All using my signature #HerbalForeplay to coax out unique flavors.

California fresh …. I’m back and I now live

California fresh ….

I’m back and I now live in CA again and you can expect lots of fun herbal stuff and don’t worry even though I’m no longer in MO I’m still #herbalforeplay smoking things!

Fall Herb Salts #ComingSoon .

Bergamot Geranium Szechuan Pepper Plum Sherbet It

Bergamot Geranium Szechuan Pepper Plum Sherbet

It’s plum season. I love plums. The signal that summer is coming to and end. They tell us to be ready for change, and yet they summer us to remember it’s still summer.

I love all kinds of plums. As a little girl growing up in California I are a lot of plums. I think plums used to be way more popular than peaches and nectarines.

The plout thing pushes us away from so many delicious plum. I like plouts but I love plums.

I cook with plums a lot in sweet and savory dishes. But several years back a friend gifted me with beautiful red plums from there tree and I made a sherbet that I will never forget. I know I’m normally against shebet and sherbets and fruit ices of any kind because I adore ice cream but this recipe borders on too much cream for a shebet anyhow.

What is shebet?

Originally it was a cold drink made
with diluted and sweetened fruit juice. It’s Persian and Turkish in origin and eventually when it made its way to the US, they added milk or cream and froze it into an ice cream like mixture. Basically fruit juice is used as a sweetener and flavor agent in an ice milk concoction.

My recipe roasts the fruit and then blends it with water and heavy cream, but milk can also be used. I like the heavy cream because it yields a richer consistency. By law (yes, there are laws for what you can call sherbet), it can only have so much butter fat. Mine probably crosses that limit teetering into ice cream but I’m not selling it so who cares!

The result is a sensual sweet-tart tingle of the tongue. Recipe link in story.

When it’s scorching hot out (as it has been here

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I veered from the recipe and made Korean bbq short ribs with the noodle salad.

Souvlaki Red Basil Lemon Yogurt marinade - fresh

Souvlaki

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Culantro It withstands heat better (not really) th

Culantro
It withstands heat better (not really) than cilantro. For me it’s a good option because cilantro bolts so quickly I never have it in the summer. Culantro taste very similar to cilantro. It’s citrusy, earthy and very bright.

It has spiked stems and leaves so it’s not for everyone. I love it. Most only eat the leaves but the spiky stems and flowers have a very robust taste, more reminiscent of cilantro than the just the leaves.

I’m using it in a fresh Serrano pesto like sauce for some squash blossom zucchini quesadillas on the flattop.

It’s that season for basil and heirlooms and if

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Whip up some pesto and make #paella in the grill

HEIRLOOM TOMATO “BUTT” SEAFOOD PAELLA WITH CHICKEN, CHORIZO & PESTO

Recipe link in story

Lemon cucumbers and quick scented geranium salt an

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Mr postman is getting all these #herbsalts tomorro

Mr postman is getting all these #herbsalts tomorrow as I ship out the first orders.

They will definitely sell out soon cause these are HOT🔥Grab them now for all the summer fruit you still have time for.

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Apple & Celery Thanksgiving “Stuffing” Salt | Herbal Roots

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