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Summer Savory and Garlic Salt

Featuring a not-so-common herb, this summer savory and garlic salt is absolutely wonderful sprinkled on fresh sliced tomatoes, and lightly steamed green beans. Packaged in a cute jar, this homemade salt also makes a welcome gift.

Summer Savory and Garlic Salt | Letty's Kitchen


My friend Teri religiously listens to The Splendid Table on NPR radio. Knowing I’m always looking for fun and easy recipes using the fresh herbs we find in our farm share box, she recommended a Splendid Table broadcast about Sally Schneider’s Tuscan Herb Salt. This summer savory and garlic salt is a riff on Ms. Schneider’s Tuscan herb salt.

Summer savory and garlic salt is super easy to make. You pulse the garlic in a food processor, and mix in the salt and summer savory. Transfer onto a baking sheet and let dry a few days in open air. Use it to season vegetables, eggs, pasta, or whatever you want. Follow this easy method to make any flavor herb salt you wish.

Summer Savory and Garlic Salt:

  • I use Kosher Flake Real Salt in this recipe. I love to season with Real Salt, for its sweet (as opposed to bitter) taste, its slight pink color, with calico flecks of brown and grey from the extra minerals. And for the fact that Real Salt is mined in Redmond Utah, in the center of this state. It comes to us unrefined, with more than 60 trace minerals intact. It is not processed by heat nor does it come from a huge industrial plant that makes sodium chloride mainly for fertilizer and de-icing.
  • My pantry includes some specialty “finishing” salts. Like Australian Murray River flake salt, which is fantastic on fresh vegetables. To dress up potatoes and eggs, I like to sprinkle them with black truffle salt.

More about salt:

  • Is all salt–table salt, kosher salt, flake salt, rock salt and sea salt nothing more than NaCl, sodium chloride? Technically and chemically yes, salt is salt, but I’d like to convince you that when it comes to seasoning with, and enjoying it, there is much more to salt.
  • Several years ago I was lucky to attend a salt tasting workshop in Portland, Oregon with “selmelier” Mark Bitterman. We tasted more than 20 salts in the workshop, including Japanese flaked salt evaporated over fire, fine delicate grey salt skimmed from the sea and evaporated by the sun, and pink rock salt mined in Pakistan. We learned how geography, environment (terroir), and production methods affect salt’s crystal shape, its flavor, color, and mineral makeup.
  • In his book, Salted: A Manifesto on the World’s Most Essential Mineral, with Recipes, Bitterman explains how and why and to appreciate salt’s diversity, especially when it comes to the kitchen. He details the craft and history of salt, with sidebars about our sense of taste, and the science of salt. He discusses salt’s relationship to our body, and the iodization of salt.

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ingredients for Summer Savory and Garlic Salt | Letty's Kitchen

Redmond Trading Company does not pay me to promote Real Salt, nor do they give me free salt.

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Summer Savory and Garlic Salt | Letty's Kitchen
Print Recipe
0 from 0 votes

Summer Savory and Garlic Salt

Summer savory and garlic salt is absolutely wonderful sprinkled on fresh sliced tomatoes, or lightly steamed green beans.  It's super easy to make, and once mixed, this herb salt is left to dry for a few days on a baking sheet. Packaged in a cute jar, it's a welcome homemade gift. Makes about 1/3 cup.
Prep Time10 mins
Total Time10 mins
Cuisine: Vegetarian
Servings: 1 jar


  • 1 clove garlic, peeled
  • 2 teaspoons plus 4 teaspoons larger flake salt, kosher style
  • ½ cup fresh summer savory leaves


  • Drop the garlic and 2 teaspoons of the salt into the work bowl of a food processor while the food processor is running and process until the garlic is uniformly chopped. Add the summer savory leaves and pulse until the leaves are well chopped. Transfer to a baking sheet and mix in the remaining salt. Let the pan sit out for a few days until the herbs and garlic are obviously dry. Store in a jar.

Chioggia Beet, Arugula, Peach and Candied Pecan Salad

Chioggia beets look like regular beets on the outside, but when sliced, you get pretty candy-cane spirals. They were inspiration for this mouthwatering Chioggia Beet, Arugula, Peach and Candied Pecan Salad! With a simple olive oil and vinaigrette dressing, this salad celebrates summer with magical color and flavor. 

Plated and ready to eat Chioggia Beet, Arugula, Peach and Candied Pecan Salad Continue Reading…

Quinoa and Parsley Tabbouleh

High protein quinoa substitutes for traditional bulgur wheat in this flavorful quinoa and parsley tabbouleh. Tabbouli, tabouli, whichever the spelling, here is a fabulous and easy summer salad.

Quinoa and Parsley Tabbouleh

Tabbouli salad, which is sometimes served warm, is from the Middle East. The usual mix-ins include chopped tomatoes, onions, parsley, mint and lemon juice. This quinoa variation of wheat tabbouli includes arugula and carrots–because they came in our CSA farm share box this week.

Continue Reading…

Basil and Arugula Pesto

When life gives you basil, make pesto. And make more. That’s because pesto stashed in the freezer will brighten any winter day. Bring back the essence of summer next winter. And if you happen to have arugula, be sure to make basil and arugula pesto.

Basil growing in planter box

This is my basic pesto recipe. Traditionally pesto is made with basil, but I love to experiment with other leafy greens for pesto, like in this recipe, with both basil and arugula. Continue Reading…

Kale and Quinoa Salad with Crunchy Flavorful Veggies

Mind your Ks and Qs–two nutritional powerhouse ingredients! This Kale and Quinoa Salad showcases them both.

Kale and Quinoa Salad

Kale and Quinoa Salad

Please treat this recipe as a template to easily create your own unique salad with different grains and vegetables.

This particular combination of kale and quinoa takes advantage of our CSA farm share goodies by incorporating as many veggies as possible in one bowl of salad.


For example, start with about 2 cups of any cooked grain. Stir in your personal mix of crunchy and leafy vegetables. Add a flavorful allium, like garlic scapes, green onions, or chopped chives. Dress with a simple olive oil and vinegar dressing. Wah-lah!

For crunch and protein, toss in toasted sunflower seeds, pumpkin seeds, or glamorous pine nuts.

Today’s salad features tri-color quinoa, the Q, and kale, the K. The K is wilted for brighter emerald color and to help the kale absorb the oil and vinegar dressing. You could also massage your kale, like in this Outstanding Kale Salad with Sunflower Seed Pesto and Apricots. Same, same, but different.

Mind your Ks and Qs with kale and quinoa salad, and have fun coming up with your own variations of greens and grains.

Make  it a wonderful week–get in the kitchen and cook some healthy greens!

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For more vegetarian recipe ideas, peruse my Pinterest boards.

Find daily vegetarian and healthy living ideas on my Facebook page.

**If you make this recipe and love it, please consider leaving a blog post comment. Your comments help other readers learn more about the recipe.

Kale and Quinoa Salad
Print Recipe
5 from 1 vote

Kale and Quinoa Salad

The veggies in this healthy salad are what I had on hand. The salad can varied in myriad ways using vegetables and grains of your choice. Makes 8 to 10 servings, depending on what you put in your salad. A wonderful and welcome potluck salad.
Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Course: Salad
Cuisine: Vegan
Servings: 8 servings.


  • 1 cup tri-color or regular quinoa
  • 1/2 teaspoon plus 1 teaspoon sea salt
  • 1 ½ cups water
  • ½ cup extra virgin olive oil
  • 1/3 cup rice vinegar , or freshly squeezed lemon juice
  • 1 clove garlic , minced
  • Large pinch cayenne pepper
  • 1 bunch curly kale , washed
  • Garlic scapes , optional
  • Green shallots , optional
  • 1 cup chopped pea shoots , optional
  • 2 to 3 tablespoons chopped cilantro or flat-leaf parsley
  • Radishes or jicama or water chestnuts, cut in ½-inch dice


  • Rinse the quinoa well with hot water to remove the bitter saponin coating. Strain in a wire strainer. (Update: I learned recently that the quinoa readily available in packages or bulk bins has already been rinsed to remove the saponin. I rinse anyway, for good luck.
  • In a saucepan, bring the water and ½ teaspoon of the salt to a boil. Add the quinoa, reduce the heat to low, cover, and cook until the water is absorbed. (As for rice, do not stir, but check every so often by tilting the pan to the side to see if there is any water left to absorb.)
  • When the quinoa is tender and the water is gone, let stand, covered, and allow to cool.
  • Make a dressing with the olive oil, rice vinegar, garlic, remaining salt and cayenne. Set aside.
  • Strip and discard the stems from the kale—them chop into ¼-inch by 1-inch strips. (If you wish, microwave for about 30 seconds to wilt the leaves.)
  • Toss the garlic scapes, if using, with olive oil and salt and pepper. Cook them on a grill and chop them, or chop them and sauté in a pan until tender.
  • Chop the green shallots, if using, and sauté with a bit of oil as well. Put these in a large bowl.
  • Add the kale to the bowl, along with the optional pea shoots, cilantro and radishes. (If your refrigerator offers other interesting vegetables, add them as well.)
  • Dump the cooled quinoa on top of the veggies and pour the vinaigrette over. Toss everything well. Season to taste with more salt and cayenne.
  • Cover and refrigerate at least 30 minutes. If you are adding nuts or seeds, toss them into the salad just before serving.


  • Vary this salad according to what you have on hand. Start with 2 cups of any cooked grain. Add your personal mix of crunchy and leafy vegetables, including a flavorful allium, like garlic scapes, green onions, or chopped chives. Dress with a simple olive oil and vinegar dressing.
  • To wilt your kale, put it in the microwave for 30 seconds. If you don't want to use a microwave, blanch the kale in boiling water, then shock it in ice water to keep the bright green color.