Salt Sisters Herb
Herbes de Provence
The enticing aroma of garden herbs thyme, rosemary and basil complemented by the sweet scent of lavender flowers, make this traditional French blend mouthwatering and soothing to the soul. The herbs can be chopped finer or ground in a salt mill, but don’t be afraid to use as-is.
Uses: Absolutely delicious on slow-roasted chicken, beef, lamb, buttered potatoes, corn on the cob, broiled tomato slices and baked into bread.
Ingredients: Unrefined sea salt, thyme, lavender, rosemary, marjoram, fennel, savory, basil
Rosemary White Bean Chowder
2 Tbs Extra Virgin Olive Oil
1 yellow onion, diced
4 cups chicken or vegetable broth, low sodium
1-2 Tbs s.a.l.t. sisters Herbes de Provence with Sea Salt
12 oz unpeeled red potatoes, diced
2½ cups coconut milk
1/3 cup flour
1 can Canellini beans, drained and rinsed
2-3 oz kale, chopped
In a large pot, heat the EVOO. Add the onion and sauté until tender, about 5 minutes. Stir in broth, Herbes de Provence and potatoes; bring to a boil. Turn the heat to low and simmer for 30 minutes. In a medium bowl, add the coconut milk and flour; whisk until combined. Once the broth has simmered, stir in milk and flour mixture along with the Cannellini beans. Turn heat up to medium until it reaches a boil, then reduce heat and simmer until potatoes are tender. Add the kale and cook until wilted, about 3-5 minutes. Serve hot.
Tuscan Farmhouse Blend
A delicious blend of authentic Italian herbs, garlic and crushed red pepper, this seasoning evokes the rustic beauty of the Italian countryside. You can almost smell the meat roasting, the pasta sauce simmering and the fresh herb bread baking.
Uses: An all-purpose Italian seasoning; use on lamb, beef, chicken, fish, roasted veggies and in salads, soups, stews, lasagna, pasta sauces and homemade bread. The possibilities are endless.
Ingredients: Unrefined sea salt, oregano, basil, thyme, rosemary, marjoram, garlic, onion, red bell pepper, crushed red pepper
Roasted Puttanesca Sauce
6 Roma tomatoes, roughly chopped
6 garlic cloves
¼ cup Extra Virgin Olive Oil, divided
2 Tbs dark balsamic vinegar
2 Tbs s.a.l.t. sisters Tuscan Farmhouse Blend with Sea Salt
2 Tbs capers
¼ cup artichoke hearts, chopped
½ cup kalamata olives, chopped
Preheat oven to 375°. In a large bowl, toss together tomatoes, garlic, 1/8 cup of EVOO, and balsamic. Transfer to baking sheet and roast, stirring every 10 minutes until tomatoes are softened, about 30 minutes. Transfer tomatoes and garlic to a food processor, add remaining oil and process until smooth. Stir in Tuscan Farmhouse Blend, capers, artichoke hearts and olives. Serve over pasta.
S.A.L.T. Sisters Blend
The perfect blend of salt, pepper, garlic and onion. This seasoning is simple, yet full of rich flavor and complements any dish you could imagine. Nothing gets more “all-purpose” than this.
Uses: For deeper flavor, substitute this for your everyday use of salt & pepper.
Ingredients: Unrefined sea salt, garlic, onion, black pepper
s.a.l.t. sisters skewers
2 lb beef, chicken or pork
2 cups of your favorite vegetables
1-2 Tbs Extra Virgin Olive Oil
1 Tbs s.a.l.t. sisters blend
Soak bamboo skewers in water for 20 minutes.
Chop protein and vegetables into ¾ inch cubes
In a large bowl, add protein and vegetables, then drizzle with EVOO and s.a.l.t. sisters blend; combine until well coated.
In alternating order, place protein and vegetables on skewers. Grill or sauté until meat is cooked and vegetables are soft.
Florida Citrus Blend
This blend is all about the citrus. A bright and refreshing zip of zingy perfection comes through immediately. With the flavors of lemon, orange, line and grapefruit, this seasoning is absolutely perfect for perking up any dish. Inevitably, it will transport your palate to a tropical, beach-side paradise.
Uses: A keen companion to seafood and chicken. Sprinkle over vegetable kabobs before grilling or include in cream-based dishes to brighten and add delicious dimensions.
Ingredients: Unrefined sea salt, honey powder, lemon peel, orange peel, grapefruit powder, garlic, lime peel, lemon juice powder, onion, parsley, nutmeg
Lemon Chicken & Mushroom Piccata
½ cup all-purpose flour
1 TBS + 1 tsp s.a.l.t. sisters Florida Sunshine Seasoning
2 TBS milk
4 skinless, boneless chicken breasts
4 TBS butter, unsalted
1 TBS olive oil
½ lb mushrooms, sliced thick
3/4 cup chicken broth, reduced salt
½ cup dry white wine
3 TBS lemon juice
2 tsp cornstarch
1 TBS parsley chopped
4 cups cooked rice
In a shallow dish, mix together flour and 1 TBS Florida Sunshine Seasoning. In a separate shallow dish, whisk together egg and milk. One at at time, dip chicken in egg mixture, then in seasoned flour. In a large skillet, heat butter and olive oil over medium-high heat. Saute chicken breasts until golden brown, then add mushrooms and onion and saute for 3-5 minutes more. In a bowl, combine the broth, wine, lemon juice, cornstarch and remaining 1 tsp Florida Sunshine Seasoning. Mix together and poor into the skillet with chicken. Reduce heat to medium-low and let chicken simmer for 25 minutes or until it is cooked through and the juices run clear. Sprinkle with parsley and serve over rice.
Florida Citrus Sunrise, Herbs de Provence, S.A.L.T. Sisters Blend, Tuscan Farmhouse Blend