Salt & Wind Travel

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{Cathay Delight} Coconut Kiwi Mint Frappe Recipe
Recipes
Aida Mollenkamp

Cathay Delight Recipe

Try my version of the {Cathay Delight} Coconut Kiwi Mint Frappe—a refreshing blend of kiwi juice, coconut milk, and mint that’s perfect for any day!

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Crab-Stuffed Piquillo Peppers Recipe
Recipes
Aida Mollenkamp

Crab-Stuffed Piquillo Peppers Recipe

Between the people, food, and culture, San Sebastian is by far one of our favorite places we’ve ever set foot. Very much Basque but still distinctly Spanish, one of the must dos in this seaside town is a tapas crawl.

You’ll see foods familiar to tapas in Madrid and Barcelona and other flavors that are 100% Basque. This Crab-Stuffed Piquillo Peppers recipe is a variation on the tapas bars and we now make it on the regular.

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Grape and Fennel Arugula Salad with Savory Granola Recipe
Recipes
Aida Mollenkamp

Grape and Fennel Arugula Salad with Savory Granola Recipe

Granola in our salad is a total obsession over here at Salt and Wind and never more than this time of year. That’s to say when we’re all doing our best to resolve to eat and exercise better and more, we’re all about salads. But that plan can get boring in a minute without, well, some sort of plan. Ours is to switch up each salad and make sure there’s always something a little indulgent from a great cheese to loads of avocado, or, in this case this crunchy Grape and Fennel Arugula Salad with Savory Granola recipe, that’s got any old crouton beat. 

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Kale, Persimmons, Pears, Salad with Spiced Cashews Recipe
Recipes
Aida Mollenkamp

Kale, Persimmons, Pears, Salad with Spiced Cashews Recipe

This Kale, Persimmons, Pears, Salad with Spiced Cashews recipe can be made ahead as it only gets tastier the longer it sits; just combine the kale with the vinegar and salt, let sit (refrigerated) up to 24 hours and toss with remaining ingredients just before serving. Also, you’ll end up with more honey-spiced nuts than you need, so save the rest for a snack or a quick happy hour nibble.

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