Type what you have

Ingredients

• ✓ sea salt
• short-grain white rice
• coconut milk
• chicken stock
• white sugar

Instructions

1. 1 Rinse rice under cold tap water until water runs clear. Soak rice in a bowl of water for 1 hour.
2. 2 Combine coconut milk, chicken stock, sugar, and salt in a multi-functional pressure cooker (such as Instant Pot®).
3. 3 Drain rice and stir into the pressure cooker. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 5 minutes. Allow 10 to 15 minutes for pressure to build.
4. 4 Release pressure using the natural-release method according to manufacturer's instructions, about 10 minutes. Unlock lid and open carefully; fluff rice with a fork.

By michele pruett

Ingredients

• ✓ sea salt
• beet
• olive oil
• thyme

Instructions

1. 1 Gather all ingredients.
2. 2 Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper.
3. 3 Toss together beets, olive oil, and thyme in a large bowl until beets are well coated.
4. 4 Spread evenly onto the prepared baking sheet. Sprinkle with sea salt.
5. 5 Roast in the preheated oven until beets are tender, 10 to 20 minutes. A fork inserted into the center of a beet cube should come out easily.

By cookingtwist

Ingredients

• ✓ sea salt
• potato
• white sugar
• corn syrup
• canola oil

Instructions

1. 1 Place potatoes in a bowl and cover with water; let sit for 5 minutes. Drain and pat dry.
2. 2 Place potatoes in a bowl and cover with boiling water; add sugar and corn syrup and mix well. Place bowl in the refrigerator and let sit for 5 minutes. Drain and pat dry.
3. 3 Spread potatoes out in a baking dish, cover the dish with plastic wrap, and freeze for 30 minutes.
4. 4 Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).
5. 5 Working in batches, fry potatoes in hot oil for 2 minutes. Transfer to a paper towel-lined plate to dry and let cool for 15 minutes.
6. 6 Working in batches again, fry potatoes in hot oil until browned and crispy, 5 to 7 minutes. Season fries with sea salt.

By Kenneth Smith

Ingredients

• ✓ sea salt
• strawberry
• balsamic vinegar
• white sugar
• vanilla extract

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Quarter large strawberries and halve small ones; place on a rimmed baking sheet. Toss with balsamic vinegar, sugar, vanilla extract, and salt to coat; spread into a single layer.
3. 3 Bake in the preheated oven until tender, about 20 minutes. Stir well; spread into a single layer. Continue baking until juices start to thicken, about 10 minutes more.

By LauraF

Ingredients

• ✓ sea salt
• golden beet
• olive oil
• basil
• black pepper

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C).
2. 2 Set out a large sheet of aluminum foil and set peeled, cubed beets on top. Fold up the edges to guild a aluminum foil bowl. Drizzle with olive oil and sprinkle with basil. Season with salt and pepper.
3. 3 Roast in the preheated oven until beets are soft, about 30 minutes.

By Tara Dunn

Ingredients

• ✓ sea salt
• tomato
• mozzarella cheese
• basil
• olive oil

Instructions

1. 1 Alternate and overlap tomato slices, mozzarella cheese slices, and basil leaves on a large platter. Drizzle with olive oil. Season with sea salt and pepper.

By Jackie

Ingredients

• ✓ sea salt
• sugar snap pea
• olive oil
• black pepper
• cinnamon
• white sugar

Instructions

1. 1 Set oven rack about 6 inches from the heat source and preheat the oven's broiler.
2. 2 Toss sugar snap peas with olive oil in a bowl and in a single layer on a baking sheet. Drizzle more olive oil on top; season with salt and pepper. Combine cinnamon and sugar together in a small bowl; sprinkle onto sugar snap peas.
3. 3 Cook in the preheated oven until sugar snap peas are lightly browned and sugar has caramelized, 4 to 5 minutes.

By eandjanda

Ingredients

• ✓ sea salt
• asparagus
• coconut oil
• cremini mushroom
• garlic
• black pepper

Instructions

1. 1 Trim stem ends from asparagus, then cut spears into 1 1/2-inch pieces.
2. 2 Heat refined coconut oil in a large skillet over medium heat. Add cremini mushrooms; cook, stirring occasionally, until just tender, 8 to 10 minutes. Stir in asparagus; cook until bright green and tender, 3 to 5 minutes. Add garlic in the last minute of cooking. Season with flaky salt and black pepper.

By VirginiaWillis

Ingredients

• ✓ sea salt
• parsnip
• carrot
• butter
• chive
• black pepper

Instructions

1. 1 Place parsnips and carrots in a large pot; add enough salted water to cover. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until vegetables are tender, 15 to 20 minutes. Drain; return vegetables to the pot. Reduce heat to low; stir in 3 tablespoons butter and chives.
2. 2 Purée vegetables using an immersion blender until nearly smooth; add remaining 3 tablespoons butter and continue to purée until completely smooth. Season with salt and black pepper.

By Always Cooking Up Something

Ingredients

• ✓ sea salt
• carrot
• maple syrup
• balsamic vinegar
• bacon
• pecan
• parsley

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with foil.
2. 2 Whisk maple syrup, balsamic vinegar, and salt together in a large bowl. Cut peeled carrots in half lengthwise and diagonally slice into 1/2-inch thick pieces. Add carrots to maple syrup mixture and stir until carrots are well coated, reserving any leftover maple mixture for later. Spread out carrots in a single layer on the prepared baking sheet.
3. 3 Roast carrots for 10 minutes. Turn carrots and continue to roast until done, 10 to 15 more minutes. Depending on the size of your carrots they might even take longer.
4. 4 Meanwhile, place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels. Allow to cool slightly and coarsely crumble.
5. 5 Once carrots are tender, transfer to a bowl and sprinkle with bacon and pecans. Drizzle with any leftover maple mixture and toss until well combined. Garnish with chopped parsley and serve immediately.

By lutzflcat

Ingredients

• ✓ sea salt
• delicata squash
• cooking spray
• cumin
• coriander
• black pepper
• sage

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
2. 2 Trim both ends from squash. Slice crosswise into 1/8-inch-thick rings, keeping seeds as intact as possible. Arrange rings (with seeds) in a single layer on the prepared baking sheet. Coat with cooking spray. Sprinkle with cumin, coriander, and black pepper.
3. 3 Roast in the preheated oven for 20 minutes. Flip rings; continue baking until tender and browned, about 20 minutes more. Sprinkle with flaky salt and garnish with sage leaves.

By VirginiaWillis

Ingredients

• ✓ sea salt
• corn
• flat-leaf parsley
• mint
• jalapeno pepper
• garlic
• olive oil
• aleppo pepper
• coriander
• lemon zest
• lemon juice
• black pepper

Instructions

1. 1 Preheat a grill pan or outdoor grill over high heat. Lightly oil grate.
2. 2 Add ears of corn to pan and grill, turning occasionally, until lightly charred on all sides and tender, 12 to 15 minutes.
3. 3 Transfer corn to a cutting board. Let stand until cool enough to handle, about 5 minutes. Cut kernels from cobs. Discard cobs or reserve for another use. Coarsely chop 1/4 cup parsley leaves and transfer to a large bowl. Add remaining 1/2 cup parsley leaves, the corn, mint, jalapeño, garlic, oil, Aleppo pepper, coriander, lemon zest, and lemon juice to bowl. Stir to combine. Season with salt and black pepper. Serve salad immediately or chill, covered, overnight.

By VirginiaWillis

Ingredients

• ✓ sea salt
• olive oil
• russet potato
• garlic powder
• thyme
• rosemary
• black pepper
• vegetable broth

Instructions

1. 1 Turn on a multi-functional pressure cooker (such as Instant Pot) and select Sauté function. Heat olive oil in the pot. Cook and stir potatoes in hot oil until lightly golden, 5 to 8 minutes.
2. 2 Sprinkle garlic powder, sea salt, thyme, rosemary, and pepper over potatoes. Pour in vegetable broth. Close and lock the lid. Select high pressure according to manufacturer's instructions; set the timer for 7 minutes. Allow 10 to 15 minutes for pressure to build.
3. 3 Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.

By Fioa

Ingredients

• ✓ sea salt
• butternut squash
• blue cheese
• bread crumb
• yellow onion
• olive oil
• thyme
• black pepper

Instructions

1. 1 Preheat the oven to 425 degrees F (220 degrees C).
2. 2 Toss squash, blue cheese, ½ cup bread crumbs, onion, olive oil, and thyme together in a bowl; season with sea salt and black pepper. Transfer squash mixture to a large baking dish; sprinkle with remaining ¼ cup bread crumbs.
3. 3 Bake in the preheated oven until top is lightly browned, 35 to 40 minutes.

By Too Hot Tamale

Ingredients

• ✓ sea salt
• yellow onion
• olive oil
• brown sugar
• red swiss chard
• kalamata olive
• caper
• black pepper
• lemon

Instructions

1. 1 In a cast iron skillet, cook onions in olive oil over medium-high heat until they begin to brown. Stir in brown sugar, and continue cooking for a few minutes.
2. 2 When onions are brown and tender, stir in chard and olives. Cook until chard is slightly wilted. Stir in capers and salt, and continue cooking until chard is completely wilted, about 3 minutes. Season with black pepper and squeeze lemon over the top.

By Syd

Ingredients

• ✓ sea salt
• napa cabbage
• fish sauce
• green onion
• onion
• garlic
• white sugar
• ginger
• chile powder

Instructions

1. 1 Cut cabbages in half lengthwise and trim the ends. Rinse and cut into pieces about 2 inch square. Place cabbage into large resealable bags; sprinkle salt evenly over leaves to coat. Use your hands to rub salt into cabbage. Seal the bags and leave at room temperature for 6 hours.
2. 2 Rinse cabbage leaves under cold water, at least 2 to 3 times, to remove most of the salt; drain and squeeze out any excess liquid.
3. 3 Place rinsed cabbage in a large container with a tight fitting lid. Stir in fish sauce, green onions, white onion, garlic, sugar, and ginger. Sprinkle Korean chile powder over mixture.; wear plastic gloves to protect your hands and rub chile powder into cabbage leaves until evenly coated.
4. 4 Seal the container and set in a cool dry place. Leave undisturbed for 4 days. Refrigerate before serving, and store in the refrigerator for up to 1 month (if it lasts that long!).

By GochisosamaDeshita

Ingredients

• ✓ sea salt
• fennel seed
• olive oil
• red bell pepper
• yellow bell pepper
• green onion
• chile pepper
• garlic
• black pepper
• avocado
• feta cheese
• egg

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C).
2. 2 Crush the fennel seed in a mortar and mix with a little sea salt.
3. 3 Heat olive oil in a frying pan over medium-high heat. Add bell peppers and green onions and saute until soft, about 5 minutes. Add chile pepper and garlic and saute until fragrant, about 1 minute. Season the mixture with fennel seed-salt mixture and pepper.
4. 4 Divide the vegetables among 4 small oven-proof dishes. Place avocado pieces on top. Roughly crush feta with a fork, and spread it on top as well. Crack 2 eggs into each dish.
5. 5 Bake in the preheated oven until eggs are set, about 15 minutes.

By chefdavidgeisser

Ingredients

• ✓ sea salt
• potato
• water
• olive oil
• lemon juice
• garlic
• black pepper
• oregano
• mint
• feta cheese

Instructions

1. 1 Preheat the oven to 450 degrees F (230 degrees C). Lightly oil a large baking dish.
2. 2 Stir together potatoes, water, olive oil, lemon juice, garlic, salt, and pepper in a large bowl until potatoes are evenly coated. Pour into the prepared baking dish.
3. 3 Roast in the preheated oven until potatoes begin to brown, about 40 minutes. Season potatoes with oregano and mint. If mixture appears dry, pour another 1/2 cup water into the dish. Return to the oven and bake until potatoes are very tender, about 40 minutes more. Top with feta cheese to serve.

By Cat Lady Cyndi

Ingredients

• ✓ sea salt
• mayocoba bean
• vegetable oil
• onion
• tomato
• serrano pepper
• bacon
• ham
• mexican beer
• jalapeno pepper
• cilantro
• chicken bouillon granules

Instructions

1. 1 Place mayocoba beans in a large bowl with enough cool water to cover by several inches; soak 8 hours to overnight.
2. 2 Drain beans; rinse thoroughly. Transfer beans to a large stockpot; add enough water to cover beans by several inches. Bring to a boil, then reduce heat to medium-low, cover the pot, and simmer until beans are soft in centers, about 90 minutes.
3. 3 Meanwhile, heat oil in a large skillet over medium heat. Add onion; cook and stir until tender, about 5 minutes. Add tomatoes and serrano; simmer until tomatoes slightly softened, about 5 minutes. Reduce heat to medium-low; continue cooking until liquid begins to thicken, about 10 minutes more. Remove from heat; set aside.
4. 4 Cook bacon in a large, deep skillet over medium-high heat, stirring occasionally, until very crispy, about 10 minutes. Transfer to a paper towel-lined plate to drain using a slotted spoon, leaving drippings in skillet.
5. 5 Add ham to the same skillet; cook in drippings until browned, about 5 minutes. Transfer to the plate with bacon to drain using a slotted spoon.
6. 6 Stir tomato mixture, bacon, ham, beer, jalapeños, cilantro, and bouillon granules into cooked beans; season with sea salt. Bring mixture to a simmer; cook until beans are completely softened, about 30 minutes.

By gem

Ingredients

• ✓ sea salt
• water
• quinoa
• red bell pepper
• kale
• coconut oil
• sweet onion
• garlic
• feta cheese
• almond
• lemon
• olive oil
• black pepper

Instructions

1. 1 Bring water to a boil in a saucepan; add quinoa and red bell pepper. Return water to a boil, place cover on the saucepan, reduce heat to low, and cook for about 10 minutes; add kale and continue cooking until quinoa is tender, about 5 minutes more.
2. 2 Heat coconut oil in a skillet over medium-high heat. Saute onion and garlic in hot oil until the onion is translucent, about 5 minutes; transfer to a large bowl. Stir feta cheese, almonds, lemon juice, lemon zest, and olive oil with the onion mixture; add quinoa mixture and stir. Season mixture with sea salt and cracked black pepper.

By Selayma

Ingredients

• ✓ sea salt
• kirby cucumber
• water
• red pepper flake
• water
• fish sauce
• white sugar
• garlic
• ginger
• fermented shrimp
• garlic chive
• radish
• sesame seed

Instructions

1. 1 Place cucumbers onto one end, slice in half down the length to create and x-shape, leaving the last 1/4-inch uncut; place into a bowl. Combine 8 cups water and sea salt in a saucepan over medium heat; bring to a boil. Pour brine mixture onto the cucumbers; brine until flavors combine, about 1 hour.
2. 2 Combine red pepper flakes, 1/2 cup water, fish sauce, sugar, garlic, ginger, and fermented shrimp in a bowl; mix until sauce is thoroughly combined.
3. 3 Rinse cucumbers in cold water; place in a colander to drain. Sit until semi-dry, about 10 minutes.
4. 4 Lather cucumbers with sauce, inside and out, making sure to stuff the x-shaped cut as well. Place cucumbers, chives, radish, and sesame seeds in an air-tight container. Let sit at room temperature until flavors combine, 1 to 2 days; refrigerate until ready to serve.

By mykoreaneats

Ingredients

• ✓ sea salt
• avocado
• black bean
• lime juice
• garlic
• cheddar cheese

Instructions

1. 1 Mix avocado, black beans, lime juice, and garlic together in a microwave-safe bowl. Sprinkle with Cheddar cheese.
2. 2 Microwave dip on high until cheese is melted, about 1 minute. Season with sea salt if desired.

By Beebzz

Ingredients

• ✓ sea salt
• sweet potato
• jalapeno pepper
• butter
• orange juice
• cilantro
• black pepper
• butter
• walnut

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Bake sweet potatoes directly on the middle rack in the preheated oven until tender, 45 minutes to 1 hour.
3. 3 Meanwhile, place jalapeño pepper directly on the middle rack with the potatoes in the oven and bake until the skin loosens, about 20 minutes. Peel jalapeño pepper, mince, and place into a large bowl.
4. 4 Peel sweet potatoes and add to minced jalapeño pepper in the bowl. Add softened butter, orange juice, and cilantro. Mix with an electric mixer until smooth and creamy; season with salt and pepper. Transfer to a 1-quart baking dish. Drizzle with melted butter, then sprinkle the top with walnut pieces.
5. 5 Bake in the preheated oven until hot in the center, about 20 minutes.

By Terri Harnish

Ingredients

• ✓ sea salt
• lime
• ice cube
• ice cube
• tequila
• triple sec
• lime juice
• lime

Instructions

1. 1 Gather all ingredients.
2. 2 Moisten the rim of a glass with a lime wedge. Sprinkle salt onto a plate. Lightly dip the moistened rim into the salt.
3. 3 Place a large ice cube in the glass and freeze the prepared glass until ready to serve.
4. 4 Fill a cocktail shaker with fresh ice. Add tequila, triple sec, and lime juice. Cover and shake vigorously until the outside of the shaker has frosted.
5. 5 Strain margarita into the salt-rimmed chilled glass and garnish with a slice of lime.

By John Mitzewich

Ingredients

• ✓ sea salt
• butter
• onion
• garlic
• jalapeno pepper
• epazote leaf
• corn truffle
• yellow corn tortilla
• oaxaca cheese

Instructions

1. 1 Melt butter in a skillet over medium heat; stir in onion, garlic, jalapeño pepper, and epazote and cook until soft, about 5 minutes. Stir corn truffles into onion mixture; cook and stir until truffle liquid has evaporated, about 10 minutes. Season with salt and keep warm.
2. 2 Heat a large griddle or skillet over medium heat until hot. Moisten both sides of two tortillas with water and place them, stacked together, onto the hot griddle; cook until bottom tortilla is crisp, about 2 minutes. Flip stacked tortillas and cook other tortilla until crisp, about 2 minutes. Separate two tortillas; place them separately, uncooked-side down, onto the hot griddle. Cover crisp side of one tortilla with 1/5 of the Oaxaca cheese; place 1/5 of corn truffle mixture over cheese, then lay crisp side of second tortilla on top to cover truffle mix.
3. 3 Cook, turning once, until both tortillas are crisp and cheese is melted, about 3 minutes; repeat with remaining tortillas, cheese, and corn truffle mixture. Cut each quesadilla into four wedges to serve.

By gem

Ingredients

• ✓ sea salt
• flour tortilla
• egg
• milk
• butter
• mexican cheese blend
• avocado
• salsa
• paprika

Instructions

1. 1 Preheat oven to 400 degrees F (200 degrees C). Press tortilla into a tortilla shell mold or oven-proof bowl.
2. 2 Whisk eggs, milk, and butter together in a microwave-safe bowl. Stir in Mexican cheese blend.
3. 3 Bake tortilla in the preheated oven until crispy and brown, 5 to 7 minutes. Cool slightly before transferring from mold to serving dish, about 2 minutes.
4. 4 Cook egg mixture in the microwave until set, 30 seconds to 1 minute. Remove egg mixture from the microwave and stir gently with a fork. Cook in the microwave until fully set, about 30 seconds more.
5. 5 Place cooked eggs in tortilla bowl; top with avocado, salsa, paprika, and salt.

By Shelley West

Ingredients

• ✓ sea salt
• onion
• cayenne pepper
• ground turkey
• garlic powder
• black bean
• water
• green bell pepper
• green chile
• taco seasoning mix
• brown rice

Instructions

1. 1 Heat a large skillet over medium-high heat. Saute onion with sea salt and cayenne pepper until softened, about 7 minutes. Add ground turkey and garlic powder; cook and stir until turkey is no longer pink, about 5 minutes. Add black beans, water, green bell pepper, green chiles, and taco seasoning. Mix well. Reduce heat to low and let simmer with the lid on until flavors blend, 10 to 15 minutes.
2. 2 Stir cooked rice into the turkey mixture; simmer until heated through, 3 to 5 minutes. Remove from heat and let stand for 10 minutes.

By Aron Bartram

Ingredients

• ✓ sea salt
• tomato
• mango
• avocado
• cilantro
• jalapeno pepper
• garlic
• red onion
• lime juice
• olive oil

Instructions

1. 1 Mix tomatoes, mangos, avocados, cilantro, jalapeno pepper, and garlic together in a bowl. Stir red onion, lime juice, olive oil, and sea salt into the tomato mixture.
2. 2 Cover bowl with plastic wrap and refrigerate for 30 minutes.

By Citygirlincountry

Ingredients

• ✓ sea salt
• chili paste
• white sugar
• lime juice
• black pepper
• cumin
• tomato
• red onion
• olive oil
• cilantro
• garlic
• salmon fillet
• avocado

Instructions

1. 1 Stir salt, chili paste, and sugar into lime juice in a large glass or plastic bowl until dissolved; stir in black pepper and cumin. Stir in tomato, onion, olive oil, cilantro, and garlic; stir in salmon. Cover the bowl with plastic wrap; refrigerate, about 4 hours.
2. 2 Drain excess liquid from salmon; gently stir in avocado slices. Set aside at room temperature, about 15 minutes.

By Sarah Z

Ingredients

• ✓ sea salt
• peach
• red bell pepper
• red onion
• jalapeno pepper
• black bean
• cilantro
• cumin
• avocado
• lime juice
• olive oil

Instructions

1. 1 Mix peaches, red bell pepper, onion, and jalapeno pepper together in a bowl; gently fold in black beans and cilantro. Season with cumin and sea salt. Fold in avocado and drizzle salad with lime juice and olive oil. Let stand for 5 to 10 minutes before serving.

By Ivy Larson