We’re doing a little spin this week on a French classic: a plant-based version of coq au vin, a traditional chicken in wine dish.

Instead of chicken, we’ve subbed fingerling potatoes (or “patatas”) and a plethora of veggies and herbs, from soft carrots to mushrooms and rosemary. The sweet red wine reduction is also well balanced by a few dashes of our Colima Sea Salt – a coarse, crunchy, and moist sea salt that is unrefined, all natural, and packed with trace minerals. Harvested by hand just 16 weeks each year, its rich flavor adds a layer of depth incomparable to standard table salt.

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