Here's a great tip courtesy of www.homesteadingsurvivalism.com

      Dulce de Leche                        

1

can (14 oz) sweetened condensed milk (not evaporated)

1

teaspoon table salt

Brownies

1

box (l lb 1 oz) Betty Crocker® dark chocolate brownie mix

Water, vegetable oil and eggs called for on brownie mix box

Topping

6

oz dark baking chocolate, chopped

Coarse sea salt

         

• 1 Remove label from can of condensed milk; place can in large saucepan or Dutch oven. Fill saucepan with water until can is completely immersed. Cover; heat to boiling. Reduce heat to medium-low. Cook 3 hours. Important: Make sure can is covered with water during the entire cooking process. Cool can completely before opening. Open cooled can; pour dulce de leche into small bowl. Stir in table salt; set aside.
• 2 Heat oven to 350°F (325°F for dark or nonstick pan). Grease 9-inch square pan with shortening or cooking spray; line pan with cooking parchment paper.
• 3 Make brownie mix as directed on box, using water, oil and eggs. Spread half of the brownie batter in pan. Top with one-third of the salted dulce de leche. With butter knife, swirl dulce de leche into batter. Carefully spread remaining brownie batter on top. Top with remaining two-thirds salted dulce del leche; swirl into batter.
• 4 Bake 40 minutes or until toothpick inserted in center comes out almost clean (with a few moist crumbs). Cool completely.
• 5 In small microwavable bowl, microwave dark chocolate uncovered on High 1 to 2 minutes, stirring every 30 seconds, until melted and smooth.
• 6 Cut brownies into 3 rows by 3 rows. Top with melted dark chocolate and generous sprinkle of sea salt. Refrigerate until chocolate is set, about 15 minutes.

 

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Roasted Rosemary Fingerling Potatoes

Ingredients

2 pounds fingerling potatoes, halved
2 tablespoons olive oil
1 teaspoon Garlic Powder
1 teaspoon  Crushed Rosemary
1/2 teaspoon  Sea Salt
1/4 teaspoon  Black Pepper

Directions

1. Preheat oven to 425°F. Toss potatoes and oil in large bowl. Sprinkle with seasonings; toss to coat well.

2. Spread potatoes in single layer on foil-lined 15x10x1-inch baking pan.

3. Roast 35 to 40 minutes or until potatoes are tender and golden brown, stirring halfway through cooking.

Heirloom Tomato and Watermelon Salad with Ricotta Salata

Ingredients

1/4 cup extra virgin olive oil
2 tablespoons raspberry vinegar
1/4 teaspoon  sea salt
1/4 teaspoon  black pepper, course grind
2 tablespoons julienne-cut fresh basil
2 tablespoons julienne-cut fresh mint
2 to 3 cups loosely packed arugula leaves
4 large heirloom tomatoes, assorted varieties, cut into 1/4-inch thick slices (about 3 pounds)
16 wedge-shaped slices ricotta salata, 1/4-inch thick (about 6 ounces)
16 wedge-shaped slices seedless watermelon, 1/4-inch thick
1/4 cup thinly sliced red onion
8 diagonally sliced French bread slices, 1/2-inch thick, grilled (optional)

Directions

1. Mix oil, vinegar, sea salt and pepper in small bowl until well blended. Mix basil and mint in small bowl. Set aside.

2. Arrange 1/4 cup loosely packed arugula leaves on each of 8 plates. Divide tomato slices, ricotta salata and watermelon among plates. Arrange decoratively as desired.

3. Sprinkle basil-mint mixture and red onion evenly over each salad. Drizzle with dressing. Sprinkle with additional sea salt and pepper, if desired. Serve with grilled bread slice, if desired.

Below is a link to a great site concerning companion planting..//www.naturalnews.com/035853_companion_planting_garden_vegetables.html