high sodium nitrate content, I don't use celery salt anymore. I now almost always use fresh garlic but didn't think garlic would pair well with my main entree. Likewise no dried chervil but a garden full of mint and Thai basil.
Salmon and Grilled Scallions.
This recipe is adapted from a recipe Moogie gave me.
Serves ~8, depending on size of carrots.
In boiling salted [I omit salt] water cook:
12 carrots cut in strips
1 t dried basil [I prefer fresh basil when available]
In a separate pan, melt
½ c butter [I use 1T butter + 1T olive oil]
1/8 t garlic powder
1 t chervil
Pinch celery salt
2 c seedless green grapes [I often use a mix of green and seedless red grapes]
Sautee grapes for about 1 minute until coated with spices (don’t overcook or skin of grapes will split), add carrots which have been well drained and:
3 T lemon juice
Chopped fresh basil, if available
Toss and serve.