Rosemary Lavender Recipes

Rosemary Lavender Potatoes

Ingredients           

2 pounds small potatoes, such as, fingerling, or new red                             

3 tablespoons unsalted butter                                                                                                                              

2 teaspoons finely chopped fresh rosemary                                                                                                    

½ + teaspoon rosemary Lavender salt

 

Preparation

Parboiling the potatoes: Wash the potatoes and cut them in halves or quarters. If using fingerlings, slice them crosswise 3/4 inch thick. Put them in a saucepan w and cover with cold water. Bring to a boil over high heat and continue to boil until the potatoes are tender when pierced with a fork but still hold their shape, 12 to 15 minutes. Drain.

Final Cooking: Melt the butter in a large skillet over medium heat. Add the potatoes, Rosemary lavender salt; cook, tossing occasionally, until the potatoes are very hot and the flavors have a chance to meld, 5 to 8 minutes.

 

Rosemary Lavender Lamb Chops

Ingredients                           
8 Lamb chops (Loin or rib)

1 1/2 tbsp. Sal de vida Rosemary Lavender Salt

 

Preparation

Trim chops of excess fat.  Wrap the chops snugly in plastic wrap and refrigerate for 1 hour or longer . When ready to cook, remove wrap, salt chops lightly and bring to room temperature. Preheat grill, or heat a heavy skillet, if pan broiling.

 

Cook 3 - 5 minutes per side, depending on thickness, for medium rare.

Sprinkle with the SDV Salt before serving

 

 

Lavender Spiced  Walnuts

Ingredients           

2 cups walnut halves                                    

1 1/2 cups sugar                

1/2 cup water                      

1 teaspoon ground cinnamon                          

1 teaspoon SDV Rosemary Lavender salt

 

Preparation

Preheat oven to 350 degrees. Butter a baking pan and spread the walnuts. Bake for 5 minutes, stirring once, until lightly browned. Set aside. In medium saucepan, combine the sugar, water, cinnamon, and salt. Over medium heat, boil without stirring until the mixture reads 238 degrees.

 

The sugar syrup is very hot, so be very careful. Remove from the heat and stir walnuts. Work quickly and stir gently until all of the nuts are coated. Transfer the nuts to the buttered baking  sheet and spread them in an even layer, separating them with two buttered forks. Sprinkle additional salt while still warm.

Once cold place in an airtight container at room temperature.

 

 

Herbs de Provence Recipes

Rice with Herbs de Provence

Ingredients         

1 cup white rice

2 cups chicken stock

3/4 teaspoons herbs de Provence Salt

1 pinch pepper

 

Preparation

In a medium saucepan stir together rice, chicken stock, herbs de Provence salt, and pepper. Set over high heat, and bring to a simmer; cover, and cook 20 minutes on medium heat. Fluff with a fork, and serve.

For less sodium cook the rice without the salt and season with the Herbs de Provence salt at the end  of the cooking process to taste

 

 

Herbs de Provence Palmiers

Ingredients         

1/2 lb puff pastry (1 sheet store bought)                                                                         

1/4 cup olive oil                                                                                                          

1 clove garlic cloves, crushed                                                                                              

1 teaspoons SDV herbs de Provence Salt                                                                                        

1 egg, beaten                                                                                                                          

1/4 teaspoon ground black pepper

 

Preparation

Preheat an oven to 400F.  Roll the pastry dough into a large rectangle, about 15-inches by 12-inches. Using a mortar and pestle, crush the garlic glove into a smooth paste. Mix the garlic paste, salt and olive oil together in a small bowl. Using a pastry brush or spoon, spread the garlic oil in a thin, even layer over the dough. Sprinkle the oiled surface with the herbs de Provence.

Starting at the long ends of the rectangle, loosely roll each side inward until they meet in the middle. To hold difficult pastry together, brush it with the egg, if needed.

 

Slice the pastry crosswise into 1/4-inch palmiers – they’ll look like little scrolls - and arrange them on a parchment-lined baking sheet. Sprinkle them with the ground black pepper and bake them for 12-15   minutes, until they puff and turn golden brown. Remove them from the baking sheet and serve warm or at room temperature.

 

Sauteed Portobellos with Herbes de Provence Recipe

Ingredients       

12 ounces portobello mushroom caps                                                                        

2 Tablespoons virgin olive oil, divided                                                                         

4 cloves garlic, peeled and chopped                                                                      

1/2 teaspoons SDV Herbs de Provence Salt or to taste                                         

1-1/2 Tablespoons balsamic vinegar

 

Preparation

Gently scrub mushrooms, remove gills and stems, rinse and pat dry with paper towels. Slice mushrooms into large bite-size pieces.
Season mushroom with a pinch of Herbs de Provence Salt, sauté mushrooms in 1 tablespoon olive oil on moderately high heat, shaking the pan often, until the mushrooms begin to brown. Add the Garlic, and sauté 2 to 3 minutes more. Add the balsamic vinegar and cook 1 minute

more. Toss with remaining oil and season with the leftover salt to taste and serve warm.

 

 

Cilantro Salt Recipes

Mexican Seviche

Ingredients           

2 pounds of shrimp
½ pound of white fish – sea bass fillet for example (dice into ½ inch cube)
3 large limes
1 small lemon
1 medium diced fresh tomato
½ small white onion, finely chopped
½ small Serrano pepper, diced in cubes
½ bunch of fresh chopped cilantro
1 teaspoon of olive oil
Cilantro salt to taste
lettuce leaves (to line serving bowls)
avocado cut in slices
corn chips

 

Preparation

In a large bowl, gently mix the shrimp and fish with the lime juice and lemon juice and put it in the fridge for 1 hour or until shrimp and fish are opaque (this step cooks the shrimp and fish).

 

In another bowl mix the tomato, onion, sweet pepper, jalapeño, cilantro/parsley, olive oil, salt and pepper.

Mix all ingredients; cover the bowl and chill ceviche in the refrigerator until ready to serve.

Serve the ceviche on top of lettuce leaves, garnish with avocado slices and corn chips.

 

 

Poached Eggs

Ingredients           

2 eggs                                                                                                                                                                                         

Cilantro salt to taste                                                                                                                                                                             

Pepper                                                                                                                                                                                      

1 tbs. White vinegar                                                                                                                                                                   

1 toasted bread                                                                                                                                                               

Boiling water

 

Preparation

Bring water and vinegar to a boil, crack egg and add it to the wáter, cook for a minute, drain and place over toast sprinkle with cilantro salt to taste and a pinch of pepper.

 

Broiled Fish with Cilantro Salt

Ingredients           

1 1/2 to 2 pounds halibut                                                                                                                                             

1 tablespoon dark sesame oil                                                                                                                                    

1 1/2 teaspoons  cilantro salt                                                                                                                                             

1 lime, quartered

 

Method

Preheat broiler. Arrange fish on a broiling pan, skin side down, and brush lightly with sesame oil.

Place pan on broiler rack adjusted so that fish is as close as possible to broiler, as close as 2 inches away. Broil, checking fish once or twice to make sure it is browning but not burning; lower rack if necessary. When fish is browned and a thin-bladed knife penetrates it with little resistance, it is done (about 5 minutes).

Sprinkle fish liberally with the cilantro-salt mixture and serve with lime wedges.

 

Variations

For broiled red snapper or swordfish with cilantro salt, melt 1 to 2 tablespoons butter; this can be done in the broiling pan while the broiler is preheating. Turn the fish in the butter once or twice, and then broil as above. A thicker steak of swordfish may take 10 minutes and needs to be turned once. Substitute a lemon for the lime.

 

 

Habanero Salt Recipes

Habanero Salt Popcorn

Ingredients           

1/2 cup popcorn                                                                                                           

1 Brown bag                                                                                                                      

2 tsp. butter                                                                                                           

3/4 teaspoon Habanero salt

 

Preparation

Microwave popcorn in brown bag for 3-4 minutes depending on your oven, melt butter and pour it in the bag, sprinkle salt and shake until well incorporated, serve on a deep bowl

 

Chocolate Habanero Brownies

Ingredients                           

2.5 cups lavender sugar

1 3/4 cups all-purpose flour                                                                                

3/4 cup plus 2 tbsp Hershey's Cocoa powder                                                                               

1/2 tsp + ¼  tsp habanero salt                                                                                

1/4 tsp instant espresso powder or instant coffee powder                                                                                

3/4 pound (3 sticks) unsalted butter                                                                                

4 large eggs


Preparation
Preheat the oven to 325. Spray a 8x10 inch baking dish lightly. Line with parchment paper.


Mix Lavender Sugar with flour, cocoa,1/2 tbsp. Habanero salt, coffee powder into food processor. Let it spin for 8 seconds to mix well.
 

Microwave butter in a microwave-safe container on high power in 30-second intervals until melted. (1-1.5 minute normally does it.) Let cool for a few minutes, then whisk in the eggs. Add 2 tbsp. vanilla extract.

 

Make a well in the center of the dry ingredients and pour in the butter mixture, Using a wooden spoon spatula, fold in the dry ingredients until just combined. Pour mixture into the lined baking dish and smooth the top, sprinkle the ¼ tsp. habanero salt on top of mix.
 

Bake for 45 minutes, until a toothpick inserted in the center comes out mostly clean. Remove from oven and let cool for an hour.  cut brownies into 2x2 inch squares and enjoy.
 

Balsamic Vinegar Salt Recipes

Homemade Croutons

Ingredients                           

6 slices of bread (sour dough, baguette, ciabatta)                                                               

¼ cup olive oil                                                               

1 tsp. balsamic vinegar salt

1 tsp. fresh oregano

 

Preparation

Preheat oven to 350 degrees. Cube bread into desired size and toss into a bowl. Sprinkle all of the seasonings on top of your bread cubes. Drizzle olive oil over the cubes and then toss gently with your fingers. When all pieces have been coated, put cubes into a single layer on a cookie sheet. Bake at 350 degrees for twenty minutes. Allow to cool. Place in an airtight container and these can be stored for up to weeks in this container.

 

Orange Salt Recipes

Pork Tenderloin with Orange Salt

Ingredients           

2 cups chicken stock,                                                                                                                                                     

1/2 cup heavy cream, optional                                                                                                                                         

1 tablespoon vegetable oil                                                                                                                                        

2 pounds pork tenderloin, cut into 1/2-inch slices                                                                                                     

1 teaspoon Orange Salt                                                                                                                                                                          

Freshly ground black pepper, optional

 

Preparation

Pour stock in a small saucepan and bring to a boil. Lower heat to a brisk simmer and reduce to 1 cup. Add ½ cup cream, if using, and cook until mixture is reduced to 1 cup.

 

Heat 1 tablespoon of oil over high heat in a skillet large enough to hold pork medallions in one layer without overcrowding. You do not want to crowd the pan or the pork will steam and not brown. Cook pork in batches, if necessary. Pan-fry medallions 1 to 2 minutes on each side. They will be pink inside. Remove the medallions to a platter, and cover loosely with foil.

 

Pour the stock-cream mixture into the pan and deglaze the pan by scraping up brown bits. Serve sauce over the medallions and season with Orange Salt and pepper before serving.

 

 

Sweet  Potato fries with Orange Salt

Ingredients       

3 medium size sweet potatoes, washed and dried (you can  peeled them if you prefer)                                                                                                                                           

5 tablespoons olive oil, divided                                                                                                                                 

1 teaspoon orange salt                                                                                                                                                

2 pinches ground nutmeg, or to taste                                                                                                             

dash of cayenne pepper, or habanero salt (optional)

 

Preparation

Preheat oven to 450 degrees F and place heavy baking sheet into oven.


Prepare sweet potatoes by cutting lengthwise into 1/4-inch thick slices with crinkle cutter, stack and cut again into 1/4-inch sticks. Cut sticks into 3-inch segments.


Place sweet potato sticks into medium-sized bowl and toss with 2 tablespoons olive oil.


Pour remaining olive oil onto baking sheet and using an oven mitt lift baking sheet and turn to coat with olive oil. Return to oven and allow sheet pan to reheat, about 2-3 minutes.


Open oven door and pour half of the sweet potatoes onto hot sheet pan in a single layer. Do not crowd sweet potatoes.
 

Place sheet pan on bottom oven rack, turning sweet potatoes and rotating sheet pan every 5-6 minutes until cooked through (about 20 minutes).


Meanwhile combine ingredients for salt together with a mortar and pestle (or place ingredients into a zip-lock bag and crush together with a rolling pin). Pour into a small bowl and set aside to dry slightly. You will have extra salt leftover.


Remove sweet potatoes from tray, sprinkle with orange-nutmeg salt and serve immediately. Repeat with remaining sweet potatoes adding additional olive oil to sheet pan if necessary.

 

 

Grilled Scampi with Orange Salt and Pickled Cucumber

Ingredients           

3 tsp orange salt                                                                                                                                                              

½ tsp Sichuan pepper                                                                                                                                                   

¾ cup rice wine vinegar                                                                                                                                                       

3 tbsp sugar                                                                                                                                                                                     

2 Lebanese cucumbers                                                                                                                                                               

1 red onion                                                                                                                                                                

300g red cabbage                                                                                                                                                                                    

1 cup fresh coriander sprigs                                                                                                                                   

Handful fresh mint leaves                                                                                                                                             

1 long red chilli, seeded and sliced

 

Preparation

To butterfly the scampi, use a sharp knife to cut down the middle, keeping the head, tail and shell on. Try to keep the shell attached at the mid-point, which should allow you to open the scampi out flat. Cut through the head section and tail completely (use kitchen scissors to make it easy). Rinse the head under running water to clean. Remove the intestinal tract, then pat dry with a paper towel and set aside. Repeat with all the scampi.

 

Preheat oven to 350 F. For the salad, place vinegar and sugar in a large bowl. Finely slice the cucumber, red onion and cabbage and place in vinegar to soften for 10 minutes. Place in a serving bowl and toss with fresh herbs and chilli.

 

Heat a barbecue or grill plate to high, sprinkle scampi with a little orange salt and grill, shell-side down, for one to two minutes. Turn and grill flesh-side down for about 30 seconds. Remove and repeat with the remaining scampi. Arrange on platter and serve with extra orange salt and Sichuan pepper and serve with pickled cucumber salad.

 

Salt Recipes