|
Sign up for our newsletters!
 Subscribe to O, The Oprah Magazine
Chamomile Tea, Ginger and Orange Zest Salt
Created by Kathy Gunst
Pin It
  |  
Print
0
Comment
Flavored Salts
Created by Kathy Gunst
Sprinkle this on roasted chicken or duck, grilled pork chops and grilled salmon or bass. Mix it into vinaigrette dressing or chicken salad. Use it instead of soy sauce in a stir-fry. You can also sprinkle it over a broiled peach or nectarine. The salt will keep for about two months when sealed and stored in a cool, dry place.

Servings: Makes about 1/2 cup
Ingredients
  • 1/2 cup sea salt
  • 1 teaspoon chamomile tea (loose or from a tea bag)
  • 1 teaspoon ground ginger
  • 1 teaspoon grated orange zest *
Directions
* Wash and dry orange well before using

In a small bowl, use a spoon or fork to break up any large salt crystals. Stir in tea, ginger, and orange zest; mix well. Let sit 1 hour before sealing in a small glass jar.
From the May 2005 issue of O, The Oprah Magazine

Keep Reading

Provencal Herb-Lemon Salt

Recipe for Provencal Herb-Lemon Salt, as seen in the May 2005 issue of 'O, The Oprah Magazine.'

The 13 Fastest Dinners on the Planet

Think of these "un-recipes" as guidelines for super-quick meals you can pull off in 20 minutes or less.

Vanilla, Cinnamon and Nutmeg Salt

Recipe for Vanilla, Cinnamon and Nutmeg Salt, as seen in the May 2005 issue of 'O, The Oprah Magazine.'

Have a Seat at My Table

An interview with Oprah Winfrey's personal chef Art Smith, plus recipes from the O, The Oprah Magazine Cookbook.

Loading...
Advertisement
Advertisement
IN THE CURRENT ISSUE
In our June issue you'll find 7 steps to creating the life you really want and Oprah's soul-searching journey with a spiritual master—plus much more.
see all new stories
Advertisement