Thank you AVogel !

Thank you A.Vogel for the lovely gift basket!!!  Another fantastic challenge this summer and hope we can do it again next year!

How do you Herbamare? 

Crispy Oven fries

Shakshouka  

AVogel How do you Herbamare?

It's officially June!  That means it's time for the AVogel Herbamare challenge.

They asked a handful of Canadian Food Bloggers "How do you Herbamare?" and this June, in my upcoming posts I'm going to share with you all how I responded to that question using the delicious seasoning salts.

Herbamare is such a versatile product that you can literally use it on EVERYTHING!

Just as salt enhances the flavour of foods of ingredients it's sprinkled on Herbamare adds an extra savoury punch with all those delicious dehydrated infused vegetables.  It's a truly unique, all natural and interesting product and I hope you all give it a try.

Head to your local health food store or health isle at the supermarket and test it out, let me know what you think.

Don't forget to hashtag #Herbamare on facebook, twitter, Instagram and other means of social media to participate and see my posts as well as the other bloggers using Herbamare. 

Now for this recipe.

This recipe is in two parts and the first part must be made the day before, however it's super simple so just boil 'em and forget about it. 

Ingredients:

Medium to Large Russet potatoes (as many as you wish)

Wash the potatoes and boil in a large pot of salted water until tender, just until a knife can be inserted easily. 

Drain and cool, now place in the fridge overnight. 

The next day: 

Gently slice the potatoes with a sharp knife in wedges, leave the skins on.

Remaining ingredients:

AVogel Herbamare Original

Olive oil

2 tbsp finely chopped fresh parsley

1 1/2 tsp Garlic butter or evoo or homemade version 

(Homemade garlic evoo/butter) 

Grate a ton of garlic and sautee in some butter and evoo in a small saucepan. When it smells like garlic bread it's ready, remove from heat and chill in fridge, you can use this in many recipes. 

Heat the oven to convection roast or bake on 420 F and toss all the wedges of potato with some EVOO until well coated. 

Lay flat on a piece of parchment on a large baking sheet. 

Sprinkle Herbamare Original generously over all the potatoes, bake until crispy and brown, you may need to flip them half way through if you're not using convection roast setting in your oven. 

Once they're all brown place them in a bowl and add the garlic butter/evoo with the parsley. Toss until they are all coated and serve immediately!

Biosnackysprouts Day 8: Lentil Sprouts

Lentil sprouts are some of my favourite, I love these little starchy crunchy sandwich stuffers! 

For day 8 of the biosnackysprouts challenge I'm cooking these little guys up with some eggplant! 

Lentils are super easy to sprout, just wash and soak overnight in a shallow plate of water, they should be half in the water and half exposed (like on a shallow beach!) OR throw them in your A.Vogel biosnacky original sprouter tray and water twice a day along with the other sprouts!

They sprout very quickly, in about 3 days!

- Lentil sprouts (2 tbsp black lentils sprouted in the biosnacky sprouter, takes about 3-4 days) 

- 1/4 red onion, finely minced

- 1 clove garlic, minced

- Olive oil

-Dash of turmeric

-Curry powder (optional!) 

-Salt & black pepper (to taste) 

Fresh mint

-  1 dollop Yogurt

- Sprig of Cilantro 

-1 medium eggplant cut into small cubes

- More olive oil for roasting

- Salt for seasoning eggplant

- Wedge of lemon for squeezing

Salt the eggplant and allow it to release it's water in a strainer (the sink is an ideal place) 

Once most of the water is released simply rinse all the salt off with running water (tasting it is ok to check for excess salt) and using your hands squeeze all the water out. 

Lay on a flat piece of parchment lining a tray and drizzle with olive oil. 

Bake in a preheated oven on 375, they will cook roast fairly quickly. 

Remove and set aside. 

In a saucepan sautee onion until brownish, add garlic and then spices and sautee.  Add sprouts and sautee a little more until lightly wilted. 

Toss eggplant pieces in and add chopped tomatoes too if desired (completely optional) 

Add a squeeze of lemon to your taste. 

Top with yogurt and fresh herbs like mint and cilantro!