This time around I made Irish Soda Bread Scones which I will now be making as part of our traditional meal. However, it was not just any old Irish Bread recipe…this one comes with a side of Salted Whiskey butter. Yum!
Read MoreInspired from a New York Times recipe, I love topping our homemade soups with this easy, refreshing, and game changing soup topper of parsley and celery leaves, lemon zest, grated garlic and a sprinkle of our sea salt.
HOW TO:
Just finely chop together ½cup parsley leaves, 1 teaspoon fresh lemon zest and up to ½ cup celery leaves. Transfer to a small bowl, grate a garlic clove into the bowl, season with our sea salt and stir to combine.
Read MoreI posted the ‘Roasted Butternut Squash Soup with Sage’ when we first started our website and I included a story about making my favorite soup and how it ended with a trip to the ER - you can read that here if you like. I have since made this recipe every fall and have gotten over my fear of cutting up this waxy skinned beauty to benefit from scooping out the seeds to roast and add a garnish to the soup. It’s such a game changer with the Rosemary and Thyme roasted squash seeds. I found myself snacking on them and had less and less to garnish our soup bowls with! ;)
Read MoreThis delicious Roasted Chicken with Herbes de Provence butter was inspired by Melissa Clark and you can find the full recipe in her book, ‘Dinner in French’. Of course, I modified the Herbes de Provence Butter to include our aromatic blend (our sea salt, French Tarragon, Summer Savory, Mediterranean Oregano, Marjoram, and Rosemary and Thyme) and a few other essential ingredients. This is the recipe I will add below on this post. For the main roasted chicken recipe, definitely visit Melissa Clark’s cook book or use your favorite way to roast chicken and add some of this butter all over the chicken and under the skin - it comes out so amazingly delicious and fills your home with an herbaceous aroma.
Read MoreThis past week for St. Patrick’s Day, we made the traditional Corned Beef and Cabbage (twice, friends…we have 2 teenage boys that are big fans) and instead of the boiled potatoes, I chose to roast baby gold potatoes with butter and our Rosemary and Thyme sea salt. They were a big hit as a side to Corned Beef and melted swiss grilled pumpernickel sandwiches with a coarse grainy mustard - YUM - why do I always write when I am hungry…or am I always hungry?? ;)
Read MoreSo, Matt and I upped our game this 56th Super Bowl and started prepping early for this Sunday. (Honestly, we have been watching what eat during the week and it seems like we are looking toward this weekend as a holiday for eating! ;) So, I prepared Super Bowl Sliders made with our Butcher’s Blend and Matt made his house made Chipotle Dip. I am sharing the Slider recipe here which is the yummiest slider recipe and will seriously impress your friends with the caramelized onions and Butcher’s Blend seasoned beef. If you are interested in Matt’s amazing Chipotle Sauce…drop a comment and let me know.
Enjoy the SNACKS…and of course, a great Super Bowl Sunday!
Read MoreHere’s one of the recipes I tried out this past weekend from a cookbook I was gifted for Christmas ‘Pastry Love Baker’s Journal of Favorite Recipes’ by Joanne Chang. I always look to find a recipe that would benefit from a “sprinkle, sprinkle” of our pure Newport Sea Salt on top and this delicious Anzac Biscuits recipe was one of them. They were just the right kind of sweet I was looking for with some oats and coconut action and of course a finish of pinch of our sea salt on the top. It’s all about the sweet and salty in our home!
Read MoreOn this cold and gray day, try this quick and simple 'Warm Spinach Salad with Cannellini beans and Tuna’ to bring some sunshine and seaside memories to your day.
Recipe inspired by @stanleytucci ‘Cannellini bean, Tuna and Red Onion Salad’ from ‘The Tucci Cookbook’….as well as our travels to Amalfi Coast for a seaside light pranza after a dip in the Mediterranean Sea. 💦
