ALLIYUM with RAMPS!
ALLIYUM with RAMPS!
SEA SALT, YELLOW ONIONS, LEEKS, SCALLIONS & CHIVES and RAMPS!
We named it Alliyum because “allium” is the onion genus and this stuff’s the yummiest, freshest, brightest onion salt you’ll ever eat. Kids love it. Alliyum is a seasonal blend: we add in the best wild onions of spring, summer, winter, and fall.
Alliyum is desiccant-free, so close the lid tight and keep it in the fridge. It should last about 6 months after opening.
Alliyum is not a rub. Use it as you would salt: sprinkle, don't pour.
- Greens and salads
- Dips and spreads
- Breads and savory baking
EGGS: Whatever you’re doing to an egg, sprinkle Alliyum on it.
GRILLED STEAK: About 1/2 tsp or to taste.
ALLIYUM DIP: Add 1 tsp to 8 ozs of sour cream or yogurt.
FRIED CHICKEN/PORK TENDERLOIN: Blend 1 tsp Alliyum with 1 cup cornmeal for a fried chicken or pork tenderloin dredge.
PASTA SALAD: Mix grilled chicken, sausage or pork with grilled veggies, pasta, sliced tomatoes, a squeeze of lemon, pepper, and 1/2 tbs Alliyum.
TUNA SALAD: 1 tsp for each can of tuna. Add 1 hard boiled egg, 1 tsp Dijon mustard, and chopped toasted walnuts.
VINAIGRETTE: 1 tsp Alliyum + 3 tbsp champagne vinegar + 1/2 cup olive oil. Shake. Add fresh chopped parsley or a little Dijon mustard.
POTATO ANYTHING: Spuds love the 'Yum. Try it on french fries, home fries, baked potatoes, oven roasted potatoes, you get the idea.
ALLIYUM FALL APPLE SLAW
3/4 head red cabbage
6 stalks of celery
1 cup walnuts, toasted and crushed
About 4 TBSP olive oil or walnut oil
2 TBSP vinegar - (champagne, sherry or any fruit vinegar would be terrific but red or white wine vinegar will work fine)
Alliyum to taste
Slice the cabbage thin or shoot it through the slicing disc blade on a food processor and place in a big bowl, Do the same to the celery and add it to the bowl. Slide the apples thin, then slice those slices in half. Lay the apple slices out on a plate or a cookie sheet and sprinkle them with Alliyum to taste. I like mine very oniony. Add the apples and crushed walnuts to the bowl. Toss. Add the oil and vinegar and taste for salt. Add more Alliyum if you need it.