Grilling in the park, bonfires at the beach, and bites by the pool — all our favorite summer pastimes have one thing in common: food. It’s the perfect time to grab the Salted Himalayan Pink Salt Kit and grate your way into your friends’ hearts stomachs.

Lucky for us, we got our hands on three tasty summer recipes courtesy of one of our favorite chefs, Giada De Laurentiis. So whether you’re headed to a potluck or hosting a backyard get-together, whip up these recipes and everyone will be offering compliments to the chef (that’s you!). Oh, and if you want more delicious dishes, be sure to check out for more from Giada. Bon appétit!


Pan Roasted Asparagus With Crispy Fried Egg recipe courtesy of Giada De Laurentiis

4 tablespoons extra-virgin olive oil, divided
1 pound thin asparagus, trimmed 1/2 teaspoon Himalayan Pink Salt, divided
4 large eggs

For the breadcrumb gremolata:
2 tablespoons extra virgin olive oil
1/2 cup Panko breadcrumbs
1 teaspoon lemon zest, from 1 lemon
1/4 teaspoon red pepper flakes 1/8 teaspoon Himalayan Pink Salt
1/2 cup Italian Parsley, chopped
2 tablespoons grated parmesan cheese

For the gremolata, heat a large skillet over medium heat. Add the olive oil and breadcrumbs and toast, stirring often with
a wooden spoon until golden brown. Place in a small bowl and while still hot, add the lemon zest, chili flakes and salt. Mix together and allow the mixture to cool to room temperature. Stir in the parsley and cheese.

Wipe out the pan with a dish towel. To that pan, add 2 tablespoons olive oil and heat over medium high heat. Add the asparagus and 1/4 teaspoon salt. Cook for about 4 to 5 minutes, stirring and flipping often with tongs until they are bright green, cooked through and slightly browned. Divide among your serving plates. To the same pan add the remaining 2 tablespoon olive oil and place over medium high heat. Crack 2 eggs into the pan, being careful as it may splatter, season it with salt and reduce the heat slightly and cook for about 2 to 3 minutes or until the edges are light brown and crispy and the whites are just set. The yolk should still be runny. Using a slotted spatula slide the 1 egg on top of 2 of the plates. Repeat with the remaining eggs. Sprinkle each dish with the breadcrumb gremolata and a drizzle of olive oil if desired.


S’Mores Popcorn recipe courtesy of Giada De Laurentiis

2 tablespoons vegetable oil
1/2 cup popcorn kernels
2 tablespoons butter, melted
1/2 teaspoon Himalayan Pink Salt 5 graham crackers, processed to ne crumbs (about 1/2 cup)
1 cup mini marshmallows
1/2 cup bittersweet chocolate chips, melted

Heat a large saucepan over high heat for 3 minutes. Add the oil and the popcorn kernels, and cover the pan with a lid. Cook, shaking the pan frequently, until you begin to hear popping. Cook on high for 1 minute more, then lower the heat to medium and continue cooking, shaking the pan, until the popping begins to slow down.

Turn off the heat and pour the popcorn into a large bowl. Toss with the melted butter, salt, and graham cracker crumbs. Add the marshmallows and toss again. Spread the mixture out on a parchment-lined baking sheet and drizzle with the chocolate. Toss gently to incorporate. Set aside until the chocolate hardens, about 1 hour. Store in an airtight container.


Bruschetta recipe courtesy of Giada De Laurentiis

Six 1-inch-thick slices rustic Tuscan bread
1/4 cup extra-virgin olive oil, plus for drizzling, optional
1 tomato, halved
Pinch of Himalayan Pink Salt

Preheat a grill pan over medium-high heat.

Brush the bread slices with the olive oil, and then grill until golden brown and toasted, 3 minutes per side. Rub the bread on both sides with the cut-side of the tomato. Sprinkle with salt and drizzle with extra oil if desired.

xx, The FabFitFun Team

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