Our Recipes

A trifecta of flavor: creamy baked eggs, buttery rich avocado and savory salty lox, finished with one of our most popular salts, the Black Diamond Flake Salt.       Serves 6 Ingredients:  3 Hass avocados, halved and pitted 6 eggs 1/2 pound salmon lox  Black Diamond Flake Salt, for finishing Freshly ground pepper and red pepper flakes, to taste Preheat oven to 450 degrees F. Scoop out the pitted area of each avocado half to make room for the eggs. Place a thin slice of lox in each avocado half. Crack each egg in a cup first, then using a large spoon, scoop the yolk into the avocado. If you have room, fill with the egg whites. Place each prepared avocado half in a muffin pan as pictured (this helps them stay flat and intact). Bake for 15-20 minutes or until the egg whites are cooked. Season with Black Diamond Flake Salt, freshly ground pepper, red pepper flakes, and garnish with fresh dill. Recipe & Photos by Farah Raqib. To see more of Farah's photos and recipes, visit tplusf.tumblr.com.   

The vegetables of summer are steadily dropping off their vines and sliding back into the sun-soaked recesses of memory. Much as I look forward to fall–rain, endive, leaves, rain, a hiatus from mowing the lawn, endive, rain–I still crave the crisp, succulent, almost arrogant freshness of a veggie sandwich: all that is vegetal between the savory bookends of bread and cheese. And nothing loves a great salt like a veggie sandwich. My favorite: Amabito no Moshio(藻塩) is an ancient type of Japanese salt, called shio. Shios are identifiable by their fine, snow-like texture. Their firm, intensely mineral backbone lends a delicacy and brightness to food, much as acidity supports definition and complexity in wine. Amabito no Moshio is the granddaddy of shios, created some 2,500 years ago in what was then more or less a neolithic Japan. Seaweed was hauled out of the water by fishermen and dried on the rocks, then sprayed with water, then dried some more, then sprayed some more, etc. etc. until a now salt-encrusted seaweed could be rinsed to make a saturated brine. The brine, along with bits of the kelp, would then be boiled off over a wood fire, resulting in a delicately seaweed-infused salt. Today, The Meadow’s Amabito no Moshio, made with the hondawara variety of seaweed (Sargassum fulvellum) is inspired by that tradition. If today is your day to celebrate the veggie sandwich–perhaps your last true fresh veggie sandwich of the year–do it with the proper reverence, and with a last backwards glimpse of summer’s sunny sanctity. Serves 5 Ingredients: 8 slices black bread or pumpernickel 1 teaspoon horseradish (optional) 4 ounces (8 tablespoons) cream cheese ½ bunch watercress, large stems trimmed 8 thin slices ripe tomato 2 thin slices red onion, halved 1 cup mung bean sprouts 24 thin slices cucumber ½ avocado, cut in 8 thin wedges 2 tablespoons extra-virgin olive oil 1 tablespoon red wine vinegar Small grind of black peppercorns 4 three-finger pinches Amabito No Moshio sea salt Spread the (optional) horseradish very sparingly over each slice of bread. Spread the cream cheese on one side of each slice of bread. Top four of the slices with a small fistful of watercress, two slices tomato, a half-slice red onion, ¼ cup sprouts, six cucumber slices, and two slices avocado. Mix the olive oil and vinegar and spoon a small amount over the vegetables. Season each sandwich with a grinding of pepper and a three-finger pinch of Amabito no Moshio sea salt. Top with remaining cream cheese and bread and serve immediately.