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.   

Celebrate summer's everlasting bounty with this fresh vegetable frittata, which is sprinkled with Haleakala Ruby Red Hawaiian Sea Salt right before serving.     Celebrate summer's everlasting bounty with this fresh vegetable frittata, which is sprinkled with Haleakala Ruby Red Hawaiian Sea Salt right before serving. Serves 6 to 8 Ingredients:  1 1/2 cup cooked potatoes, peeled and sliced 2 big pinches of Bitterman's Fleur de Sel,  1 pinch for the water and 1 pinch for the vegetables 1 tablespoon olive oil 1 large bell pepper, seeds removed, sliced 1 zucchini, cut into rounds 1 summer squash, such as pattypan squash, cut into small pieces 1/2 cup mushrooms, washed and sliced 1 cup fresh spinach 1/2 cup of cherry tomatoes, sliced in half lengthwise 10 large farm-fresh eggs 4 ounces goat cheese Haleakala Ruby Coarse Red Hawaiian Sea Salt or Molokai Red Hawaiian Sea Salt, for finishing Freshly ground Black Pepper and red pepper flakes, to taste Preheat oven to 350 degrees F. Boil the potatoes in a large pot of salted water until softened, then drain, peel, and cut into pieces. Set aside. Heat oil in a 10 inch cast iron skillet over medium heat. Cook bell peppers until softened, about 3 minutes. Add in zucchini and squash slices, then season with a big pinch of fleur de sel sea salt. Cook for 2-3 minutes until softened. Add in the sliced mushrooms and cook for another 2 minutes. Add in spinach and cook for about 1 minute or until the spinach starts to wilt. Then mix in the cooked potatoes and allow it to warm through, about 3 minutes. Lastly, add in the cherry tomatoes and remove from heat.  Meanwhile, crack 10 eggs in a medium bowl and add in a dash of fleur de sel sea salt and freshly ground pepper. Whisk for about 1 minute until the eggs come together. Pour eggs over the veggie mixture. Sprinkle the goat cheese on top.  Place in preheated oven and bake for about 12 to 15 minutes or until set (the middle will barely jiggle). Once set, place on the broiler setting and broil for about 1 to 2 minutes to brown the top. Allow to cool slightly, then sprinkle generously with Haleakala Ruby Coarse Red Hawaiian Sea Salt and serve! Don't forget the hot sauce! Recipe & Photos by Farah Raqib. To see more of Farah's photos and recipes, visit tplusf.tumblr.com.    

Our friend at the flower market who grows the calla lilies for our shop in Portland also has 40 chickens. Every year over the winter, as the pluvial Pacific Northwest endures its onslaught of alternating grey darkness and dark greyness, the birds more or less give up egg laying altogether. Stubborn about our eggs, we more or less give them up too, and the resulting drought of omelets, frittatas, aiolis, caesar salads, mayonnaises, pound cakes, and pisco sours is one of the greatest hardships of winter. Come spring, however, the chickens kick into gear and produce cartons upon cartons of bug-fed eggs with lovely brown-speckled shells and yolks the color of radioactive apricots. If you have good eggs, consider the following deviled eggs recipe. The chile in this recipe will give them a little kick, while the Black Diamond sea salt (a Cypriot flake salt infused with activated charcoal) provides jaunty contrast with the yolks as well as an incredibly satisfying, potato chip-like crunch of pungent salt. Serves 4 people Ingredients: 4 eggs Sel gris to taste 3 tablespoons mayonnaise (see recipe) 1/2 teaspoon Dijon-style mustard 1 small chile, pequin or piri piri, seeds removed, finely chopped 2 pinches Black Diamond flake salt Put eggs in small pot. Cover with cold water. Add a handful of sel gris, cover and bring to a boil. Turn down to a simmer and cook the eggs for 2 minutes. Remove from heat and rest for 12 minutes. By "cooking" the eggs off the heat you insure that the protein in the yolk and white will set up gradually. The results will be creamy and pristine, without a trace of sulfur-green surrounding the yolks, a common problem when hard-cooked eggs are overcooked. Drain and cool the eggs under cold running water, and refrigerate. Cut the eggs in half lengthwise, dipping the knife into a bowl of water before every cut. Remove the yolks to a small mixing bowl. Add the mayonnaise, mustard, and chile and mix until fluffy. Fill the hollow of each egg half with the yolk mixture and sprinkle with Black Diamond flake salt. Serve within 30 minutes.

Try to remember the first time you heard about the combination of truffles and eggs. I was on an airplane, flying out for a week-long visit with my nana. Ice melted slowly into the puddle of O.J. remaining in the clear plastic cup. My legs dangled from the chair, toes still inches from the floor, making me feel uncomfortable next to the impeccably dressed woman sitting next to me, who inexplicably took me on as a close confident, lavishing me with stories of shopping expeditions through the souqs of Cairo or scuba diving on Australia’s great barrier reef. Breakfast was served; scrambled eggs and sausage with fruit salad. “Oh God, what I wouldn’t do for some truffles,” moaned the woman in a tone that made my nine-year-old mind tingle in an odd new way. “What’re truffles?” I asked. She explained to me the mysteries and seductions of the tuber, and I was at once disbelieving and flushed with anticipation; how could such a thing exist, and where could I get some? The decades since then have occasioned a long list of truffle experiences. There was the unrecoverable bliss of “first truffle,” a cirrus of black truffle over hand-cut pasta noodles. There was the gold-miner’s delight of “truffle I found myself” pulled from moist loam in the southwest of France and stuffed into roasted guinea fowl. There was the madness of “best truffle,” an opulent scramble of white truffles and eggs served at the now-closed March Restaurant in midtown Manhattan. Eggs are indeed a recurring and inescapable medium for savoring the truffle, and the miracle of Black Truffle Salt is that you can concoct the living experience almost as easily as you can conjure the treasured memory. This recipe for truffle salt and scrambled eggs includes the option for serving them somewhat fussily in cups of their own shells to give this decadent dish some visual pizzazz. Serves 2 Ingredients: 5 large eggs 2 pinches Black Truffle salt 2 tablespoons unsalted butter 2 tablespoons crème fraiche 2 chives, thinly sliced If you want to serve the eggs in their shells remove the rounded ends of the eggs with a fine tooth serrated knife. I know this sounds nuts—and it is—but it isn’t that difficult. If you want to just serve the eggs in a mound on a plate, ignore this paragraph and start the recipe with the following one. Moving on, hold an egg on a plate and gently saw across the shell until a small hole opens up. Don’t push down hard or you’ll break the egg. Continue gently sawing until you get most of the way around. Now remove the cap and let the egg drop from the shell onto the plate. Pour it into a bowl and repeat with the remaining eggs. You will only need 4 of the shells for serving, which gives you an extra for breakage. Wash the shells and pat dry. Set cut sides up in egg cups or in a bed of coarse salt. Beat the shelled eggs with a fork until frothy; add a small pinch of truffle salt.Melt half the butter in a non-stick skillet over very low heat. When the butter is melted add the egg and cook over the lowest possible heat, lufting the egg with a heat-resistant rubber spatula until it sets into a mass of moist curds, about 15 minutes. Add the remaining butter, crème fraîche and chives and continue folding the ingredients gently until everything is incorporated. Spoon into the cleaned egg shells and serve immediately, embellished with a pinch truffle salt.