Private Selection Fine Mediterranean Sea Salt Description
- This Salt Does Not Supply Iodide, A Necessary Nutrient.
- Delicate Granules
- Kosher
This salt does not supply iodide, a necessary nutrient. Delicate granules. Private Selection Fine Sea Salt has an appealing fine texture that is excellent on beef, poultry, seafood and vegetables, and for blending into sauces and dressings.
The Private Selection journey rewards your sense of good taste. Inspired by food artisans and crafted with authentic ingredients and tantalizing recipes, each Private Selection offering is sure to feed your passion for gourmet foods.
*These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure, or prevent any disease.
Nutrition Facts
Serving Size: 1/4 tsp (1.4 g)
Servings per Container: About 357
| Amount Per Serving | % Daily Value |
|
| Calories | 0 | |
|
| Total Fat | 0 g | 0% |
|
| Sodium | 550 mg | 25% |
|
| Total Carbohydrate | 0 g | 0% |
|
| Protein | 0 g | |
|
Other Ingredients: Sea salt.
The product you receive may contain additional details or differ from what is shown on this page, or the product may have additional information revealed by partially peeling back the label. We recommend you reference the complete information included with your product before consumption and do not rely solely on the details shown on this page. For more information, please see our
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Bacon & Pumpkin Pasta
[vc_row][vc_column][vc_column_text]Pumpkin pasta might just be fall’s most underrated comfort food. Forget the heavy cream, this version gets its velvety richness from roasted pumpkin and coconut milk. Add smoky, crispy bacon and a sprinkle of parmesan, and suddenly dinner feels like a seasonal celebration. It’s warm, savory and a little unexpected – like if spaghetti and meatballs put on a cable-knit sweater. Bonus: swap in gluten-free spaghetti, and it’s just as good. Cozy, cheesy and a little quirky, this pumpkin pasta deserves a spot on your fall menu.
Bacon & Pumpkin Pasta
- 1 sugar pumpkin (halved, seeds scooped out)
- 4 oz. bacon (cut into 2-inch strips)
- 1 can (15 oz.) coconut milk ( )
- 15 oz. water
- 6 oz. gluten-free spaghetti
- 1/2 tsp. salt
- 1/8 tsp. black pepper
- 1 cup parmesan (shredded)
- 2 Tbsp. nutritional yeast
- 1/4 cup fresh parsley leaves
- Preheat oven to 350 degrees F. Place prepared pumpkin on baking sheet, bake 45 minutes and then allow to cool.
- When cool, cut pumpkin into cubes and remove skin (Note: It should peel off easily.)
- On baking sheet lined with parchment paper, place cut bacon and cook at 350 degrees for 20 minutes.
- In medium saucepan, add coconut milk, water, salt and pepper. Bring to boil, add pasta, cover and simmer 10 minutes to al dente.
- Reduce heat under saucepan to medium-low and add parmesan, nutritional yeast and 2 cups pumpkin. Stir together and cook 5-10 minutes.
- Before serving, stir in cooked bacon and fresh parsley.
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