Tag: Finishing Salt

Lemon Thyme Balsamic Roasted Asparagus Spears


Roasting vegetables is really the ultimate way of bringing out the best flavor in your garden favorites in the healthiest way. The oven method brings out the sweet notes of the vegetables naturally; using a cooking technique referred to as caramelized. The result is a golden crisp outside with a tenderness on the inside. There are a few tips to keep in mind when roasting: Chop or trim your vegetables equally in size. Next, arrange your vegetables evenly in a single layer onto a baking sheet so they roast evenly. For this recipe I am using olive oil and a good quality balsamic vinegar. Infused olive oils are also a good choice to use as you can pair a variety of flavors with different vegetables. Our Lemon-Thyme Finishing Salt gives a light and delicate flavor to the dish and pairs nicely with any green vegetable.

Lemon Thyme Balsamic Roasted Asparagus Spears

• 1 lb. Asparagus
• 1 T. olive oil
• 1 T. balsamic vinegar
• 1 garlic clove, minced
• 2 tsp. Zesty Moose Lemon Thyme Finishing Salt

Prepare the Asparagus:

To remove the woody ends, gently bend the end of one asparagus spear


until it snaps.


Line up the entire bunch on a cutting board and using the snapped piece as a guide, cut off remaining woody stems and discard. Gently wash under cold water and drain thoroughly.

Suace Before
In a bowl, whisk together the olive oil, balsamic vinegar and the minced garlic clove. Pre-heat the oven to 425 degrees. Line a baking sheet with aluminum foil and lightly spray using a non-stick cooking spray.

Sauce After

Place asparagus into a bowl and toss with the olive oil, vinegar and garlic, until fully coated. Season the spears with the Zesty Moose Lemon Thyme Finishing Salt.


Place asparagus in a single layer onto the baking sheet. Roast in the oven for 10 minutes, turning the spears one time.


Plate and serve.

Serves 4
Prep Time: 15 Minutes
Cook Time: 10 Minutes
Total Time: 25 Minutes

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Chili Lime Shrimp & Avocado Deviled Eggs

Plated Deviled Eggs

Deviled Eggs or Eggs Mimosa (French) are hard-boiled eggs, shelled, cut in half, and the yolks are then mashed and mixed with a variety of other ingredients. The flavorings and seasonings vary from the traditional mayonnaise and mustard version to the more sophisticated and contemporary versions that include a wide range of ingredients such as shrimp, smoked salmon, sardines or caviar. Here is my contemporary version of Deviled Eggs seasoned with our Chili Lime Finishing Salt. The avocado adds a rich and smooth texture to the palate. This “devilicious” hors d’ oeuvre is finished with a sweet and delicate piece of roasted, seasoned shrimp. This would be a perfect side or starter to serve up for your St. Patrick’s Day celebration!


Chili Lime Shrimp & Avocado Deviled Eggs
• 6 eggs, hard boiled
• 6 large shrimp, peeled and deveined
• 1 avocado
• 1 ½ tsp. lime juice
• 3 T. mayonnaise
• 1 tsp. Zesty Moose Chili Lime Finishing Salt
• 2-3 tsp. olive oil

Peel and devein the shrimp, set aside.

Cut in half

Slice hard boiled eggs in half

Scoop out Yolks

and scoop out yolks into a bowl.

Mashed Ingredients

Add the avocado to the bowl and mash the eggs together with the avocado. Add in the lime juice, mayonnaise and Zesty Moose Chili Lime Finishing Salt. Blend to a smooth consistency. Generously fill each egg with the mixture and place directly into the refrigerator until firm. Preheat the oven to 400 degrees. Line a baking sheet with aluminum foil and spray with a non-stick cooking spray.

Seasoned Shrimp

Place shrimp in a bowl and drizzle with olive oil, season with Chili Lime Finishing Salt and gently toss to combine. Place the shrimp in the oven and roast until pink, firm and cooked through, about 6 minutes. Remove from the oven and let cool, then cut shrimp in half. Remove the eggs from the refrigerator and place one cut piece of shrimp on top of each egg to garnish. Lightly season each egg with the Chili Lime Finishing Salt.

Plated Deviled Eggs

Yield: 4 Servings
Total Time: 47 Min.
Prep Time: 25 Min.
Cook Time: 22 Min.

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