Basil & Salt Magazine | May 2023

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BASIL & SALT for the traveling gourmet


Rhonda Hamlin's Biscotti Empire

Coastal Living Cabo San Lucas

Spring Recipes "Fresh" is back!

We'll bring the wine GIBSON WINE CO. • SANGER, CA



On the Cover Greens, shirimp, avocado and everything good for you. Healthy bites for summer


Success Secrets Rhonda Hamlin of Tacoma's "Art of Crunch" talks about what inspires her.


Culinary Garden Mother Nature inspires our recipes with fresh herby flavors.


Coffee Craze We are still loving TikTok craze, Dalgona Whipped Coffee.


Spring Cocktails & Mocktails Refreshing libations for warm weather


Beach Beats Coastal Living: Cabo San Lucas is calling! The choice of total relaxation or adventurous journeys at your fingertips.


Vin Talk Virtual Wine Tastings with iola wines.


Travel Traveling solo? 7 Tips for venturing out alone.

basil & salt magazine Rattlesnake Hills, AVA Zillah, Washington

JUST A FEW OF OUR FAVORITE THINGS GRILLED GARLIC SHRIMP Sprinkle 1 pound washed and deveined shrimp with salt and pepper, toss to coat. Melt 2 tbsp of butter in a large skillet over med. heat. Add 1 small shallot, minced and cook 1 to 2 mins. Add shrimp, arranging in single layer and cook 1 minute. Using tongs, turn the shrimp over. Add 1/2 cup dry white wine and 4 minced cloves of garlic, cook until shrimp are no longer translucent and wine has reduced by half - about 2 to 3 minutes. Remove skillet from heat. Stir in remaining 1 tbsp of butter. Zest 1 small lemon over the skillet and squeeze juice of half the lemon over the top of cooked shrimp.

Add fresh herbs and toss to combine.


success secrets Rhonda Hamlin and The Art of Crunch Handcrafted Artisan Biscotti Photography | Teresa Potter 9


Basil: Take us back to the beginning.

Basil: The entrepreneurial bug is a

When was the seed first planted for


Art of The Crunch?


Rhonda: In 2002 I won the Blue Ribbon

Rhonda: It goes way back to high school.

in the biscotti contest at the Washington

I loved to make things and sell them at

State Fair, with my Cranberry White

Bazaars with my mom. I have since had a

Chocolate recipe. After that, my friends

business called "In the Bag", which were

and family started requesting to buy it

designer wine bags and home decor. Now

and urging to go into business.

with the "Art of Crunch,", I am completely

Unfortunately, the cost of a commercial

in love with being my own boss.

kitchen stopped that dream for awhile. Eight years ago, The Art of Crunch came to life. While working at Nordstrom, my colleagues urged me on to get going on my dream. In fact, one of my friends at Nortdstrom has been by graphic designer since






commercial kitchen to rent space and began the journey of a business owner. Basil: Why Biscotti? Rhonda: I have always loved to bake. About 19 years ago I discovered a recipe for Vanilla Hazelnut Biscotti in a favorite cookbook at Table by Victoria Magazine. I tried it and it turned out perfect! I instantly became obsessed with biscotti.






Basil: Where do you see Art of the Crunch in five years? Rhonda: The Art of Crunch biscotti and baked goods in every coffee shop and specialty shop in the northwest and beyond!

Original Collection Basil: Please tell us a bit about your creative





areas, including recipe books, internet and magazines. I have had requests for some flavors from friends and business In

Lemon Poppyseed Double Chocolate Peanut Vanilla

Rhonda: I get inspiration from many






working at Nodstrom my co-workers and I would brainstorm flavor combinations. One of the favorite and most popular flavor combos is my Salted Caramel Dar Chocolate Biscotti from my After Dark Collection.

Orange Blueberry Lemon Tiramisu After Dark Collection Lavender Caramel Dry Cherry Macadamia Salted Caramel Seasonal Collection Cranberry Lime Strawberry Cherry


The Art of Crunch 608 B Oxford St

Monday By Appointment

Tacoma, WA 98406

Tuesday By Appointment

(253) 720-6180

Wednesday By Appointment

Thursday By Appointment Friday 3:00 PM - 7:00 PM Saturday 12:00 PM - 6:00 PM Sunday Closed

RETAILERS Asensio Coffee 33610 21st Ave SW, Federal Way

Happy Belly Eatery + Juice Bar

Beeyond Smoothie

1122 Market St., Tacoma

7502 Custer Rd W. Lakewood

Kimball Coffee House

Berry Dock Ice Cream Shop

6659 Kimball Drive A102, Gig Harbor

1203 Rainier St. Steilacoom

Martin Henry Espresso

Boss Mama's Kitchen Food Truck

38th Street, Tacoma


North Slope Coffee

Caffe D'Arte Pioneer Square

318 N. 1st St., Tacoma,

99 Yesler Way, Seattle

Ruca Food Truck

Caffe D'arte - Tehaleh


19001 Cascadia Blvd East

Seven Coffee Roasters


2007 NE Ravenna Blvd., Seattle

4518 N. Pearl St., Tacoma



What goes better with teatime scones than a delicious fruity drink? This nonalcoholic recipe pairs delightfully with good company (and gossip), with its glorious meringue-like foam that is sure to ruffle Lady Trowbridge’s feathers. Garnish with a fresh lavender flower if your heart desires.


Ingredients 1 teaspoon dried lavender flowers 1 tablespoon blueberry jam 1⁄2 ounce lemon juice 1⁄2 ounce lime juice 1⁄2 ounce heavy cream 1 large egg white, pasteurized 8–12 ounces cooled sparkling water 1 tablespoon lemon zest

Directions 1. Muddle lavender in a cocktail shaker. 2. Add remaining ingredients except sparkling water and lemon zest. Shake vigorously until texture changes to a foam, about 10 seconds. 3. Fill cocktail shaker with ice. Shake 15 seconds or until the cocktail is well chilled. 4. Strain into a Collins glass. Top with sparkling water and garnish with lemon zest.

Lavender Not only is lavender a beautiful plant that was used for table decorations, but it was also used during the Regency as a perfume and a medicine because it was thought to help with romance and love. Both men and women of the ton used considerable amounts of perfume, as bathing was not a major part of their hygienic practice. basil & salt magazine


Being of such remarkable grace, Lady Bridgerton surely knows about the finer things in life. The secret to achieving divinity in food is to use only the finest ingredients. This recipe requires strict attention to the quality of the cold-pressed olive oil and the white balsamic vinegar. The greens, too, must be hand-pulled in the morning, they are to be prepared and brought to town by the fastest carriage. Garnish with edible flowers of your choosing.


Ingredients 1⁄2 cup high-quality cold-pressed olive oil 2 tablespoons high-quality white balsamic vinegar 1 clove garlic, peeled and minced 1⁄2 teaspoon mustard powder 1 teaspoon kosher salt 2 teaspoons ground black pepper 4 ounces fresh, washed mixed greens 3⁄4 cup walnuts 2 medium ripe pears, sliced or diced 1⁄3 cup cold, crumbled Stilton cheese

Directions 1. Add oil, vinegar, garlic, mustard powder, salt, and pepper to a small container and whisk or shake. Vinaigrette will last up to 5 days in refrigerator. Whisk immediately before serving. 2. In a large bowl, mix together greens, walnuts, pears, and cheese. Toss with dressing and serve immediately.

Available on Amazon

Excerpted from The Unofficial Bridgerton Cookbook by Lex Taylor. Copyright © 2021 by Alexei Taylor. Photographs by Harper Point Photography. Used by permission of the publisher. All rights reserved.

Dalgona Coffee

TRENDING During the lockdown, TikTok brought us this whimisical, delicious whipped coffee trend, and as we break into spring, this toffee-colored whip is not only still relevent, it's simple to make at home. We use an eletric mixer but you can whisk by hand. Keep in mind if you use the manual method it's a pretty good work out at 8 to 12 minutes, depending on how vigorous you are. 2 Tablespoons granulated sugar 2 Tablespoons instant coffee 2 Tablespoons cold water ice for serving milk for serving In a medium bowl, combine sugar, coffee and water. Hand whisk or mix with mixer, until the coffee foam turns smooth and shiny, then continue until foam is thick and holds it's "foamy" shape. Fill glass about 3/4 full or more with ice and milk, drop (dollop) and swirl whipped coffee on top to serve. NOMADIC



basil & salt magazine

Cowboy Beans This delicious one pot dish is perfect for game night, a busy weekend or even your next spring cookout.

INGREDIENTS 4 cups dry pinto beans, or 2 cups

DIRECTIONS 1. Rinse the beans under cold

pinto, 2 cups kidney

water, removing any

1 pound thick-cut bacon, cut into

particles. Set aside.

piece, set some aside for garnish

2. In a heavy pot, saute the

1 whole onion, diced

bacon pieces until halfway

1 cup brown sugar

cooked and the fat is

1/4 cup ketchup

rendered. Set a bit aside for

2 tablespoons mustard

garnish (make sure these are

1 tablespoon chili powder, optional

cooked to crisp)

2 teaspoons salt, more to taste

3. Add the onions to the pot

2 teaspoons black pepper, more to

and cook until they start to


brown, about 3 minutes. Add

4 cloves garlic, minced

the beans and cover with water by 1 inch. 4. Bring to a boil, and then add the brown sugar, ketchup, mustard, chili powder, salt, pepper and garlic. Reduce the heat to a simmer, place on the lid and cook until the beans are tender and the liquid is thick 3 to 4 hours.



Gimlet "Fresh"

"Gin and a spot of lime" 1928 description of the Gimlet. Ingredients Four parts Gin One part sweetened lime juice Preparation Mix and serve Garnish with a slice of lime.

Served Straight or on the rocks Standard Garnish Lime Drinkware Cocktail glass

beach beats | coastal living

Cabo San Lucas Getaway by lucy hyde

As a major resort, time share and spa

While planning your vacation, sign up

destination, Cabo San Lucas is rated

for daily alerts for the region you are

as one of Mexico's top 5 tourist

traveling. Stay informed of health

destinations. Cabo literally has

policies and security protocols and do

something for everyone.

not travel if you are sick.

Bask on sun-filled sandy beaches, scuba dive, snorkel, or visit balnearios, Los Cabos Tourism

the sea arch El Arco de Cabo San

Board for additional, up to date info.

Lucas, or discover many forms of marine life.

Pristine, azure waters and white sandy beaches frame what Jacques Cousteau called the “aquarium of the world”. This aquatic habitat is brimming with extraordinary sea life you can’t find anywhere else. Snorkeling adventures provide a chance for close encounters with an array of marine life, including dolphins, schools of exotic fish, manta rays, whales and more.

The Ultimate Margarita

1. Combine tequila, triple sec, lime juice, and 2 tablespoons sugar in large pitcher, stir well to dissolve sugar. 2. Add crushed ice.

1.5 cups gold tequila

3. Mix salt and remaining 2 tablespoons

3/4 cup Triple Sec

sugar in shallow bowl. Moisten rim of 6

3/4 cup fresh lime juice

Margarita glasses with lime wedge.

4 tablespoons sugar 8 cups crushed ice

4. Holding each glass upside down, dip rim into sugar-salt mixture.

2 tablespoons kosher salt

5. Pour Margarita into prepared glasses.

6 lime wedges

6. Garnish with lime wedges. basil & salt magazine

Enjoying the Solitude


"Just one?" "Yes" I say smiling. "Please." "No one will be joining you"? "No, but thank you for asking." Now the world is back open and we are back to living real lives and dining out more, I am prepared to answer these repeat questions. Solo dining is no longer regarded as a lonely venture. So why do people still seem surprised when we take ourselves to lunch in the afternoon or to dinner for the evening? If this is your year to begin dining alone, don't be embarrassed. The number of single diners is increasing and as the weather warms we all would really love to get out of the house. After all, we have been cooped inside all winter. If you're nervous, bring a smart device, a book or a book on your smart device. Catch up on reading, the news, trending articles and simply enjoy your quiet time and space. Solo dining while on business travel Gone are the days of taking meals only in the room. After a day of corporate training or meetings, It's now not uncommon to show up solo for lunch for dinner with a tablet or other smart device, as sometimes it's the only chance during the day to catch up on emails, family or simply the news. Slow the pace of the day - A table for one means having the opportunity to slow down, take a moment for ourselves, enjoy delicious cuisine and a beverage. It forces us to step away and simply enjoy the moment. Be a little selfish - Enjoy yourself. Catch up on the things that make you happy, sample the menu, taste the wine and enjoy the solitude. 28


7 Tips for Venturing Out Alone Whether you’re a lone wolf at heart or looking to broaden your sense of independence, traveling solo can be a richly empowering and satisfying experience.

Setting out on your own has many practical advantages. You’re not worrying about accommodating another’s schedule, interest or needs, and you’re free to decide what you want to do and when. Solo travel also elicits some mental and emotional benefits, as you experience a unique sense of freedom, liberation and selfsufficiency. If you’re considering a solo journey, consider these tips from the book “101+ Tips for Solo Women Travelers,” which is offered by Overseas Adventure Travel in free digital and print editions.

SOLO TRAVEL TIPS Make Sure Your Passport is Updated Many countries now require your passport to be valid for six months after your return to the United States. If you don’t have a passport, or need to renew one, apply for one as soon as possible. Ideally you should have your application in six months before you depart.

Look for Trips with No Single Supplement Often, quoted rates are “per person, based on double occupancy.” This is because travel hosts know they can make more from a couple traveling than an individual. You can avoid paying a single supplement premium by being willing to match with a roommate or traveling with a tour company or cruise line with free or low-cost single supplement fees.

Use the ATM As an affordable and convenient way to get cash, you can avoid wasting time in line at a bank or currency exchange bureau by visiting an ATM. While you’ll likely incur a fee for using an ATM that’s not part of your bank, it is often less than the commission you’d pay at an exchange bureau. Plus, you can avoid additional fees by calculating how much you’ll need for the trip and making one withdrawal as opposed to multiple smaller withdrawals.

Download Entertainment Before You Leave When traveling, Wi-Fi can be expensive, slow or just not available. Before you leave, download music, e-books, podcasts, favorite tv shows or movies to enjoy while you’re en route or during down time.

SOLO TRAVEL TIPS Join Group Tours Once you reach your destination, you may enjoy joining small groups for excursions or to explore local cuisine. Or you can make your entire journey a group experience. A small group adventure with Overseas Adventure Travel has many benefits, and builtin dining companions is just one of them.

Take Precautions in Your Hotel Room When you check in, ask the receptionist to write your room number down instead of announcing it so everyone can hear. Make sure your room’s locks work on both the door into the hallway and the balcony. Never let any repair person or staff member into your room without confirming with the front desk first. Bring a rubber doorstop, which makes a hotel room door nearly impossible to open. Finally, have an exit plan: Know where the nearest exit is located and the route from your room.

Make New Friends For some, making friends seems to happen naturally while traveling alone by chatting with strangers at a neighboring restaurant table or striking up a conversation while waiting in line at a store. If those situations don’t occur naturally, there are useful apps that can connect you with local people as well as fellow travelers.

basil & salt magazine

Ingredients 1/2 of a large cucumber, unpeeled


1 1/2 cups plain full-fat Greek yogurt 2 large garlic cloves, finely minced 2 tablespoons extra virgin olive oil 1 tablespoon white vinegar

Fresh is best. Use freshly squeezed lime 1/2 teaspoon salt and grapefruit juice for optimum flavor. 1 tablespoon minced fresh dill




1. Grate the cucumber and squeeze out excess moisture or drain through a fine Kosher salt 1. Pour some kosher salt on a plate. Rub mesh sieve overnight in the fridge. 1 grapefruit wedge half of rim of a glass with grapefruit 2. Combine the yogurt, garlic, oil, vinegar, and salt in a large bowl. Cover and ¼ cup fresh grapefruit juice wedge; dip rim of glass in salt. refrigerate overnight. Do not add dill until just before serving or the dill will 1 tablespoon fresh lime juice 2. Combine grapefruit juice, lime juice, overpower your tzatziki. 1 teaspoon simple syrup and simple syrup in glass; stir until 3. Transfer the grated cucumber and fresh dill to the yogurt mixture and stir to ¼ cup blanco tequila combined. combine. Serve chilled with zucchini fritters and pita bread for dipping.Drizzle ¼ cup club soda 3. Stir in tequila, add ice, and top off with olive oil, if desired. with club soda. 4. Garnish with grapefruit wedge.

our first virtual tasting photography | RachelMB Photography

Marilee Bramhall Founder, iola wines Photograph | RachelMB Photography

Chateau Du Payre Bordeaux Blanc Extraordinary




produced by women for five generations. Chateau Du Payre has been handed down from mother to daughter since 1881. Aromatically intense, crisp, refreshing, and mouthwateringly delicious, this Bordeaux Blanc is a blend of Sauvignon Blanc and Sauvignon Gris. Crafted with indigenous yeast, certified Terra Vitis/Sustainable Viticulture, and in organic conversion. A Wine Enthusiast Best Buy since 2017!

Chateau Du Payre Cadillac Côtes de Bordeaux Extraordinary wine, sustainable viticulture, produced by women for five generations. Chateau Du Payre has been handed down from mother to daughter since 1881. A blend of 57% Merlot and 43% Cabernet Franc grown on chalky clay soils. Ruby in color with notes of violets, cedar, black fruit, savory herbs, spice. Concentrated, earthy, ripe red currant and blackberry on the palate. Plush and velvety tannins. This is an approachable, well-balanced




Crafted with indigenous yeast, certified Terra Vitis/Sustainable Viticulture, and in organic conversion.

basil & salt magazine

Domaine La Croix Montjoie AOC Vézelay Chardonnay from where chardonnay was born. This chardonnay hails from the Vézelay appellation in NE Burgundy about 25 miles from Chablis. Domaine La Croix Montjoie has been farming organically and will be fully certified organic this year. Delightful aromas give way to pleasant, crisp, fruity palate. This delicious wine, stylisitically reminiscent of a Chablis, is equally pleasing as an aperitif with starters, with charcuterie, seafood and shellfish and cheeses or all by itself! To paraphrase a couple of famous somms: “some of the best village Chablis for the money is not even in Chablis, it’s about 25 miles south in the village of Vézelay.”

Domaine Les Luquettes IGP Mont Caume Rosé This delicious rosé will see you through happy hour with a bowl of chips or a heartier charcuterie board and carry you right through dinner with ease. Pale copper almost peach in color, its soft and elegant perfume of makes it that much more enjoyable to drink. Delicate yet concentrated this wine blooms on the palate. Structured and wellbalanced







delightful. It comes to us from the Bandol area of southern France just above the Mediterranean Sea. Domaine Les Luquettes was handed down from




herbicides, harvested by hand. 36




It's exciting to see how the world of wine is changing for women. -- Marilee Bramhall

We held our first virtual tasting with Mariliee Bramhall's iola wines, and it was a smashing success. Our favorite of the evening was Chateau Du Payre Bordeaux Blanc. We look forward to tasting more wines with Marilee! basil & salt magazine

If space is in short supply, container-grown



only enhance the landscape, garden or porch, they also give you the option of moving them around or bringing them indoors for the winter. The options are unlimited and whether bucket

your or





container, whiskey barrel or other, make sure it fits your space. Using nutrient rich soil as your base, plant according to directions and give it plenty of space to grow. Water well and groom every two weeks. Watering plants in containers is not the same as watering plants in the ground. Potting holds less water, and the pot restricts the amount of soil to hold




containers are above ground, they lack




around and underneath them to keep cool. Too much or too little water will kill your plants. Keep the container soil moist, but not wet.


culinary garden

The Herbs

Drainage Most herbs prefer moist and welldrained soil and plenty of sun. If you are using containers, drainage is a key issue as fungus can develop and kill your plant.

Quite often what herbs we pick up at the local grocer is more than we

Herbs prefer to be planted in the

are able to use before they go bad

ground where they can spread. If

and we end up tossing them away.

pots or containers are too small,

Instead, let's head to the culinary

they can become stunted and

garden and choose just the right

stressed. Choose your vessel well.

amount for our recipe.

Do Your Research Growing your own herbs not only

Each plant requires different care.

saves you time and money, it

Know which herbs are annual,

enhances the flavor of your cuisine

biennials or perrenial. While most

and provides seasonal inspiration

prefer full sun, if your summer temps

for your menu.

climb above 90 degrees, consider planting or placing containers in an

Italian or Mediterranean recipes

area that receives morning sun and

usually call for basil, oregano,

afternoon shade, or filtered light.

parsley, and mints and home chefs frequently use chives, rosemary,

Loosen your soil to allow for both

thyme, cilantro and sage. These are

root space and drainage. Add about

all simple herbs to cultivate and will

an inch of compost on top of the

enhance every dish you create.

soil, mix well and then place your herb plant

Whether you are planting in the ground, in pots or containers, here are a few tips.


according to directions.


Santa Barbara Surf n Turf by Lee Abbott | Photography Lee Abbott You’ll Need 1 – 2lb Tri-Tip 1 lb of Santa Barbara spot prawns, cleaned and peeled, tails on. Of course you can substitute other prawns, but preferably you can find these as they are a firm, lobster-like meat with a sweet and delicious flavor – these are no ordinary shrimp! (Available Spring & Fall)

Dry Rub I always make extra, and put the leftovers it in a spice bottle and keep it for when I want some quickly as it is a really versatile rub – great on burgers too! 2 Tbsp coarse sea salt 1 tsp ground black pepper 1 tsp garlic powder 1 tsp onion powder 1 tsp cayenne pepper 1.5 tsp ground cumin 1.5 tsp brown sugar

Prawns Marinade 1 Tbsp of the dry rub 2 Tbsp lime juice 2 Tbsp lemon juice 1 Tbsp orange juice ¼ cup olive oil Whisk marinade ingredients together and place inside a Ziplock bag or plastic container, add prawns and shake gently to make sure the prawns are well covered – and chill until it’s time to grill.

Tri-Tip Prep

Combine all ingredients into a blender

Carve/remove the layer of fat the

and blend into a smooth puree.

butcher leaves across the back. You

In a saucepan, combine puree and rosé

“can” cook with it as some people like

wine, simmer to reduce the liquid volume

it, but I trim it up a bit – not too

by about half. Be sure to pick a medium

perfectly as I like some fat there.

bodied rosé – one that isn’t too acidic

Generously rub entire tri-tip a least an

and dry or the flavor won’t come

hour before cooking, and leave to rest at room

Chef Lee Abbott's motto

temperature. You can also do

to the blender along with the

"Taste Life"

this the night before, cover, chill and remove from the refrigerator an hour or two before cooking. While the tri-tip is “seasoning” and coming up to room temperature, you can prepare the Red Wine Ancho Chili Sauce. Rosé Ancho Chile Sauce 2 large dried Ancho Chilies 2 cups medium bodied rosé wine 2 Tbsp Champagne Vinegar

through. Then, add the mix to

vinegar, honey, add the salt and pepper. While the blender is whirring, slowly drizzle in the olive oil into the mixture and blend until emulsified. Sample and season to taste. Greens for Plating 3 oz. fresh arugula greens ¼ cup olive oil 1 Tbsp lemon juice ½ tsp salt ¼ tsp pepper

2 Tbsp honey 1 tsp salt and ½ tsp freshly ground pepper 1/2 cup olive oil Soak the 2 large dried Ancho Chilies in hot water until they turn soft and the water is a nice rust color. Pull from the water and remove the stems – you “can” remove the seeds as well but I like the heat.

Whisk all olive oil, lemon juice, salt and pepper together and set aside for plating – lightly tossing the Arugula at the very last moment to keep the greens from wilting. This is NOT a heavy dressing – just enough to moisten the Arugula and to deliciously mix with the Rosé Ancho Chili sauce during plating.

basil & salt magazine

Grilling I use a charcoal grill, and add Red Oak to the coals – it really is the most traditional flavor here in Santa Barbara. This also works just fine on a gas grill (but if you can add some wood chips for some smoke you will be happier!) Grill over medium high heat for about 8 minutes. Then flip for another 8 – flip back for 4 – flip again for 4 – “ish” Gonna take about ±25 min total cooking time depending on the thickness of the steak and the heat of your coals. For Medium Rare, pull when your thermometer reads 130 – even “just under” as tri-tip is much better undercooked vs. over. Also because of

the varying thickness of the “tri” shape, each Steak will naturally have both nedium rare and medium portions. Let rest for 10 minutes – then carve ACROSS the grain. While the tri-tip is resting – grill your prawns. These cook very fast and the marinade should give you a nice flame flare-up. These take only about 1-2 min per side until beautifully pink with a nice char. Plating Start with a nice light bed of the dressed arugula, layer a few slices of tri-tip, then top with 2-3 prawns. Drizzle the whole stack with your Rosé Ancho Chili Sauce.

Cook…Wine Lover…Adventurist Lee Abbott embodies the flavor of the California coastal lifestyle ­ big, bold, sexy. Pro water skier, sharing Tuac rice moonshine with the Iban tribe of headhunters in Borneo, growing up riding horses, motocross and more, Lee Abbott lives his motto every day… TASTE LIFE. In 2016, Lee showcased his amazing chops on Food Network’s All­S tar Academy. 25,000 people applied, 9 Contestants made the show, and it came down to one final plate. His all­s tar mentor Iron Chef Alex Guarnaschelli, gave Lee high praise saying “Lee is an emotional cook just like me.” Lee became the series big hearted audience favorite.


Delft Rooster Cushion | Perkins & Morley The instantly recognisable style of Delft's blue and white palette and inspiration, combines with Perkins & Morley's beautifully naïve illustrations of farm animals and woodland animals into a delightful collection of cushions and tableware.


Sophie Allport Bees Stoneware Collection A beautiful stoneware mug covered in Sophie Allport's buzzing yellow bees. Perfect for sipping your morning coffee or cosying up with a hot chocolate. An excellent gift for someone who loves bees. Complete the set with our matching Mini Stoneware Jug and Nibbles Bowl. 46

Gwyn Baa Sheepskin Bar Stool Company: Lime Lace These quirky Gwyn Baa Sheepskin Bar Stools are h andmade in beautiful North Wales in a traditional upholstery workshop. Perfect for the cozy Danish concept of hygge.

Spring Hair Care Tips Sunshine can take a toll on your hair. Protect your locks from the spring and summer sun. Keep yourself hydrated. Hot water strips your skin of natural oils. Cool both the temp and the time. Blot skin dry immediately after washing your face and apply a creamy moisturizer.

Read the label, look for UV protection Central heat makes your house drier, set the thermostat to a cool comfort zone of 68 - 72 F and place a humidifier in a room or two, even your bedroom. During winter months choose cream based cleansers and opt for those that are fragrance free. Use astringent sparingly, if at all. Moisturize your inside too! Eat right and drink plenty of water. 48

farm fresh


pea puree

This vibrant puree is simple and delicious. Use with seafood, poultry, a simple dip or as a bed for your salad.




Pea Puree for Farm Fresh Veggies Ingredients 2 tablespoons olive oil 3 cups shelled fresh or frozen peas 1 small onion or 1 large shallot, chopped 2 cloves garlic, chopped 1/4 cup chicken broth or stock 2 tablespoons cold butter 2 tablespoons fresh lemon juice Sea salt and freshly ground black pepper 1 teaspoon fresh mint leaves

Directions 1. Heat oil in a medium saucepan and add peas, onion or shallot, and garlic and cook until slightly softened. This should be about 1 to 2 minutes for fresh peas or 4 to 5 minutes for frozen. 2. Add chicken stock or broth and cook until the peas are tender, an additional 2 to 3 minutes. Remove from the heat. 3. Transfer pan ingredients to a blender or food processor, add butter to the pea mixture, and blend until smooth. 1 to 2 minutes. Add lemon juice and season taste with salt and pepper. Give it a quick blend to combine. 4. Transfer the purée to a serving dish and top with the mint. 5. Tear the mint if the leaves are large.

Keep your salad cups seasonal with fresh produce from the nearest farmers market, your own garden or the local grocer. Our salad contains fresh pea shoots, cucumbers, radish, greens, fresh peas and carrots on a delicious bed of pea puree. basil & salt magazine

Mother Nature inspires our recipes with her gorgeous colors and delicious flavors. This simple, seasonal salad is one of her best examples. There isn't a standard recipe here, instead we look to her palette, garden and seasons for guidance.

Seasonal and Fresh Edible Spring Flowers Make sure you know where your edibles come from and they aren't dusted with pesticides. Blow off bugs and dirt and gently immerse them in cool water to release any insects you didn't see. Drain or pat dry with a paper towel.

Suggested Spring Salad Ingredients Greens Pea shoots Soft cooked eggs *directions below Red or purple onions Protein: chicken, shrimp or delicate white fish Edible florals Spring Edible Florals Snapdragons Pansy Viola Dianthus Lavender Petunia Borages Nasturtiums French Marigolds Cornflowers Amaranths Note: Eggs need to be cold and directly from the refrigerator and yes. Boil them for exactly 6.5 minutes. Bring a saucepan of water to a boil over med-high heat. Using a slotted spoon gently lower chilled eggs into the water one at a time. Cook for 6.5 minutes, maintaining a gentle boil. While the eggs are boiling, fill a bowl with cold water and ice cubes. When the eggs are finished cooking, use the slotted spoon and transfer them to the bowl of water and chill until slightly warm. About 2 minutes. Crack eggs all over and peel under running water. Serve warm.


We can get enough of spring's fresh flavors

Pastry Dough Ingredients

Blueberry Filling

1 1/2 cups all-purpose flour,

4 cups blueberries

more to flour the surfaces

1/2 cup granulated sugar

1/2 teaspoon kosher salt

2 1/2 tablespoons corn starch

10 tablespoons cold unsalted

zest of 1 lemon

butter, cut into small cubes

2 tablespoons instant tapioca

4-5 tablespoons ice-cold water

1 egg, beaten

1 large egg yolk

1 tablespoons sugar, for sprinkling

Pastry Assembly


1. Place flour and salt in the bowl of a

1. Preheat the oven to 425°F

food processor. Pulse for a few times

2. In a medium bowl, add berries

to mix. Add cold butter cubesand

and sprinkle with granulated

pulse 8-10 times until butter

sugar, cornstarch, and lemon

resembles small clumps.

zest. Stir gently to coat.

2. Turn the machine on and add in 4

3. Sprinkle the tapioca powder

tablespoons of ice-cold water in one

over dough, leaving a half

tablespoon increments.

inch border all around.

3. It should begin to come together and

Transfer berry mix to the

form into a ball. If not, slowly add in

center of the dough and using

the rest of the water until it does.

a spatula, spread evenly to

4. Transfer onto a lightly floured

within 3 inches of the edge,

surface, form it into a 4-inch disk,

all around. Fold the edge over

and wrap with plastic. Chill at least

the filling, making pleats as

one hour or overnight.

you go. Brush the edge with

5. Remove from refrigerator 10 minutes before you are ready to roll it out. 6. Lightly flour your working surface. Roll the dough into a large 12-inch

the beaten egg, and sprinkle with sugar 4. Bake until the crust is brown, about 25 minutes.

circle. Transfer onto the parchment paper and then onto the baking sheet.


13, 30 minute episodes

Basil & Salt Magazine is taking a road trip! We are traveling across the country visiting well-known local chefs, listening to their stories, experiencing their cuisine and best of all, we are bringing our readers and viewers with us! As we travel across the United States our journey will take us to destinations you won't find in a travel guide. Stay tuned. We can't wait to share it all with you.

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