What’s Cooking in Gail’s Kitchen? Fab Foodstuff: Underrated Summertime Supper! Does anyone have a Himalayan Salt Block besides me? Well, one of the things I like about it is, it can take the guesswork out of adding seasoning to food. It’s a block of pink salt, after all. When serving cold foods like salads, fruits, and cheeses, refrigerate the salt block overnight before using. This helps to keep foods chilled for hours when you need it. Simply arrange the ingredients directly on the block, drizzle on the dressing, and you’re good-to-go. Clean up is easy. Never use soap; salt is naturally antibacterial. Remove food residue with a damp cloth or sponge. Rinse it with a clean swipe, then dab dry. Allow the salt block to air-dry before next use. You’re done.
UNDERRATED SUMMERTIME SUPPER
4 ounces goat’s milk cheese, plain
1 teaspoon Italian dry mix spice blend
1/4 teaspoon red pepper flakes
8 ounces mixed greens, washed
1 Roma tomato, chopped
4 assorted mini sweet peppers, stems and seeds removed, sliced into rings
2 radishes, sliced very thin
1/4 red onion, thinly sliced
1 teaspoon Herbes de Provence
Balsamic Reduction Sauce
Crusty Artisan Bread
On a sheet of waxed paper, sprinkle Italian dry mix spice blend and red pepper flakes. Form the goat’s milk cheese into a ball. Roll it in the spice mix to cover all sides. Place cheese ball on the chilled Himalayan salt block. Next, arrange mixed greens in a single layer. Arrange Roma tomatoes, mini sweet peppers, radish slices, and red onion rings. Sprinkle Herbes de Provence over top. Drizzle balsamic reduction sauce over salad. Serve with crusty artisan bread.