Roasted Miso Powder

Eat Well Edibles Recipe

Each time I open the refrigerator door, a substantial bag of miso stares me down. Even being a frequent guest at meals in our kitchen, the umami-rich soybean paste needs only smidgens to get its deeply savory point across. A teaspoon here, tablespoon there barely adds up, and I couldn’t bear the thought of watching it languish.

Little did we know that my proclivity for preservation would yield a recipe to make miso even more interesting.

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Herbes de Provence Salt

Eat Well Edibles Recipe

Herbes de Provence is a blend of dried herbs from the Provençal countryside in southern France. Thyme, rosemary and oregano are musts. Savory and marjoram typically find their way in as well. Maybe basil, fennel, chervil, sage, bay or dill. These are the foundation of herbes de Provence, but what makes it truly unique is the mild floral sweetness of dried lavender buds.

Combining a handful of these signature flavors with your best salt adds up to a versatile seasoning that can transform dishes in the kitchen or at the table. And it’s brilliant with so many things.

In the kitchen use it on meats, poultry and seafood, mixed with pasta or grains, veg or eggs, or in place of salt in vinaigrettes or sauces. It can also be the final flourish to salads or soups, and goes superbly with other staples of these regions like roasted potatoes, eggplant, zucchini and tomatoes, grilled lamb and chicken, chickpeas, and soft fresh goat and sheep milk cheeses.

Herbes de Provence Salt ingredients

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