Side Dishes
CELLY SALT CAULIFLOWER
Chef Chandra Riccetti is the Chef and Owner at Bastion Restaurant in Fort Worth, Texas and has more than twenty-five years of professional cooking experience. Chef Ricetti's cooking is inspired by her extensive world travels and use of fresh, local ingredients. A must visit while in Fort Worth.
the Bastion Restaurant and Catering Service | Fort Worth
Ingredients
1/2 pound fresh cauliflower head, trimmed of leaves
1/2 cup mayonnaise
2-3 teaspoons Celly Salt® Original
Directions
1. Preheat oven to 450 degrees F.
2. Cut base of cauliflower to make level and place on a rimmed baking sheet.
3. Spread mayonnaise all over head of cauliflower and sprinkle Celly Salt® Original all over mayonnaise.
4. Place cauliflower into prepared oven and bake 30-40 minutes or until a skewer comes out easily. Slice into quarters to serve.
Chef's Note: Cauliflower would be delicious with any flavor of Celly. Try with Sin Bin Fire for some spice or Chirpin' Herb for a touch of brightness.
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CELLY SALT CRANBERRY CHUTNEY
Ingredients
2 cup dried Michigan cherries
1 cup fresh cranberries
1 cup raisins
1 cup sugar
1/2 cup finely chopped celery
1/2 cup apple cider vinegar
6 tablespoons apple cider
1/2 teaspoon Celly Salt® Sin Bin Fire
1/2 teaspoon Celly Salt® Chirpin' Herb
Zest of 1 medium lemon
1 cup chopped, toasted pecans
Directions
1. Combine all ingredients in a 2-quart saucepan. Bring to a boil over medium heat and reduce heat to a simmer. Cook for 20 minutes; stirring occasionally.
2. Cool chutney to room temperature; cover and refrigerate.
Cook's Note: Chutney can be stored in the refrigerator for up to 2 weeks which makes it a great make-ahead item for the holidays.
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CELLY SALT MAPLE BALSAMIC VINAIGRETTE
Ingredients
1/4 cup balsamic vinegar
1 teaspoon Dijon mustard
3 tablespoons pure maple syrup
1 teaspoon Celly Salt® Chirpin' Herb
3 tablespoon extravirgin olive oil
Directions
1. Add vinegar, mustard, maple syrup and Celly Salt® Chirpin' Herb to a small bowl and whisk to combine.
2. Slowly pour in the extra virgin olive oil while whisking to combine.
3. Pour prepared vinaigrette in a bottle to serve. Store any remaining vinaigrette in the refrigerator.
Cook's Note: Try 1/4-1/2 teaspoon Celly Salt® Original or Celly Salt® Sin Bin Fire in place of Celly Salt® Chirpin' Herb.
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CELLY SALT PARMESAN CRUSTED OVEN ROASTED POTATOES
Ingredients
5 medium Russett baking potatoes, halved lengthwise and scored
6 tablespoons Parmesan cheese
4 tablespoons butter, melted
2 teaspoons Celly Salt® Original
1 1/2 teaspoons Celly Salt® Chirpin' Herb
Directions
1. Preheat oven to 425 degrees.
2. Combine Parmesan cheese, melted butter, Celly Salt® Original and Celly Salt® Chirpin' Herb on a rimmed baking sheet. Spread out butter paste into a thin layer all over pan.
3. Place halved and scored potatoes cut side down on butter mixture.
4. Bake for 30-40 minutes or until potatoes are very tender. Serve hot.
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CELLY SALT ROASTED ACORN SQUASH
Ingredients
1 medium acorn squash, halved, seeded (reserved), cut into 16 slices
2 tablespoons butter, melted
1 tablespoon brown sugar
1/4 teaspoon Celly Salt® Original
1/4 teaspoon Celly Salt® Chirpin' Herb
Directions
1. Preheat oven to 425 degrees.
2. Place sliced acorn squash in a large bowl.
3. Combine melted butter, sugar, Celly Salt® Original and Celly Salt® Chirpin' Herb. Pour over acorn squash and toss to fully coat.
4. Place squash on a rimmed baking sheet evenly spaced. Bake in preheated oven for 25 minutes or until tender and lightly golden. Serve hot.
Sin Bin Roasted Acorn Squash Seeds
Ingredients
1/2 cup reserved, cleaned and dried acorn squash seeds
1/2 tablespoon butter, melted
1/2 teaspoon Celly Salt® Sin Bin Fire
Directions
1. Preheat oven to 300 degrees.
2. Toss together all ingredients and spread on a rimmed baking sheet in a single layer. Roast for 45 minute or until crisp and golden. Cool and enjoy.
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CELLY SALT SWEET POTATO SALAD
Ingredients
4 medium sweet potatoes, peeled and cut into 1-inch pieces
1/3 cup + 2 tablespoons olive oil
1/2 teaspoon Celly Salt® Original
1 cup walnuts, chopped and toasted
3 whole scallions, chopped
2 tablespoons chopped fresh parsley or cilantro (or 2 teaspoons Celly Salt® Chirpin' Herb)
1 small jalapeno, seeded and minced
1/2 cup coconut milk
3 tablespoons fresh lime juice
1 tablespoon brown sugar
3 whole garlic cloves, minced
1 tablespoon fresh grated ginger
1/2 teaspoon Celly Salt® Sin Bin Fire
Directions
1. Preheat oven to 375 degrees. Place sweet potatoes on a rimmed baking sheet. Toss with 2 tablespoons olive oil and 1/2 teaspoon Celly Salt® Original; stir to coat. Bake for 30 minutes or until tender. Cool completely.
2. Place cooled sweet potatoes, walnuts, fresh herb or Celly Salt® Chirpin' Herb, scallions and jalapeno in a large bowl; toss gently to combine.
3. Whisk coconut milk, lime juice, brown sugar, garlic, ginger and Celly Salt® Sin Bin Fire in a small bowl. Add to sweet potato mixture and toss gently to coat. Taste and add Celly Salt® Original and lime juice as desired.
4. Serve room temperature and store leftovers in refrigerator.
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CHIRPIN' HERB RICE PILAF
Ingredients
2 tablespoons unsalted butter
1/2 cup orzo
1 3/4 cup jasmine rice
4 cups vegetable or chicken stock
1 1/2 teaspoons Celly Salt® Chirpin' Herb
Directions
1. Place a large saucepan over medium heat. Add butter and melt.
2. Add orzo to melted butter and sauté 4-5 minutes or until golden. Stir in rice and sauté another 30-60 seconds.
3. Pour stock and Celly Salt® Chirpin' Herb over rice, stir and bring to a boil. Reduce to a simmer and cover. Cook 20-25 minutes or until all the stock is absorbed and rice is tender.
4. Serve hot and store leftovers in the refrigerator.
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Celly Salt Sweet Potato Salad