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New recipe on our website! Kabocha Squash Salad, c

New recipe on our website! Kabocha Squash Salad, courtesy of @p_a_n_t_r_y. Pairing roasted squash with goat cheese, prosciutto and Garlic & Rosemary Salt, this tasty dish is a great way to use up the last of your winter squash harvest. If you like, toss in some arugula for a spring-y burst of green! Get the recipe at the link in our bio.

GIVEAWAY! Just in time for summer grilling, we are

GIVEAWAY! Just in time for summer grilling, we are sending one lucky Amola fan a prize pack with all five of our tasty finishing salts: Molten Hot, Smoked Bacon, Garlic & Rosemary, Black Truffle and Coast to Coast Duo (two sea salts in one!).

TO ENTER:
1. Like this post.
2. Follow us @amolasalt.
3. Tag a friend in a comment below.

BONUS: For two bonus entries, post a photo of a recipe you’ve made with Amola Salts, and include @amolasalt and #AmolaSalt.

No purchase necessary. Contest is open to all residents of Canada and the United States. Contest closes June 9, 2021. Winner will be notified by direct message.

BLACK TRUFFLE BONE BROTH. Do we need to say any mo

BLACK TRUFFLE BONE BROTH. Do we need to say any more? Try out this delicious and wholesome recipe from @jarrettvsfitness. It's a great way to use up leftover bones and veggies, and there's even a keto-friendly version! Get the recipe at the link in our bio, and share your own recipes by tagging us @amolasalt or #AmolaSalt.

Curious about how Amola started, and what founder

Curious about how Amola started, and what founder @EricPateman is up to these days? Have a read of this new article from @SmallBatchVan, linked in our bio.

Weekday brunch is a thing when you work from home,

Weekday brunch is a thing when you work from home, right? Asking for a friend.

For your #wfh inspiration: Amola Truffle Salt–roasted potato hash on a bed of spinach, onions and peppers, topped with poached eggs and hollandaise. 😋

RECIPE: For a burst of spring on your plate, nothi

RECIPE: For a burst of spring on your plate, nothing beats fresh, local asparagus spears—especially when they are crunchy on the inside but nice and crispy at the tips. Yum! The key is to cook them over high heat for just a few minutes. Here, they’re elevated to something even more special with the smokey, savoury flavours of Amola Smoked Bacon Salt. Chef @ericpateman seared them in a cast-iron skillet, but a grill would work well, too. Just brush on the oil and butter before grilling.⁠
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Ingredients⁠
2 Tbsp extra-virgin olive oil⁠
1 bunch asparagus (about 8 spears)⁠
2 Tbsp butter⁠
Generous pinch Amola Smoked Bacon Salt⁠
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Method⁠
In a cast-iron skillet over high heat, heat the olive oil. Add the asparagus and cook, turning. After two minutes, add the butter. Continue to cook until lightly charred but still crunchy, about two more minutes. Remove to a serving plate and sprinkle liberally with Amola Smoked Bacon Salt.⁠
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You can also find this recipe at the link in our bio. Enjoy! 😋⁠
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