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
• potato
• olive oil
• cumin seed
• turmeric
• curry powder
• black pepper
• cilantro

Instructions

1. 1 Place whole potatoes into a saucepan with water to cover. Bring to a boil, and cook until just tender. Drain, and cut potatoes into quarters. Set aside to keep warm.
2. 2 Heat oil in a large saute pan over medium-high heat. Saute the cumin, turmeric, and curry powder for 1 minute. Add potatoes, and saute until toasted. Toss potatoes with sea salt, pepper and fresh cilantro, and serve hot.

By Chef Brian Aragon

Ingredients

• ✓ sea salt
• olive oil
• onion
• red chile pepper
• chickpea
• cumin
• coriander
• turmeric
• cinnamon
• lemon
• kale

Instructions

1. 1 Heat oil in a large frying pan or wok over medium-high heat. Add onion and chile pepper; saute until onion is tender, 5 to 7 minutes. Add chickpeas, cumin, coriander, turmeric, cinnamon, and salt; saute for 5 minutes. Pour in a splash of water, followed by lemon zest and juice. Season further to taste if desired.
2. 2 Fold kale into the mixture until just wilted, 3 to 5 minutes. Remove from heat and serve.

By Lady Laff

Ingredients

• ✓ sea salt
• red lentil
• water
• tomato
• ginger
• thai chile
• turmeric
• cilantro
• ghee
• cumin seed
• baby spinach

Instructions

1. 1 Rinse lentils in a 3- to 4-quart pot with water, rubbing lentils between the fingertips of one hand, then drain. Repeat 3 or 4 times or until the water runs clear.
2. 2 Place drained lentils in the pot and add 2 cups water, tomatoes, ginger, chiles, and turmeric. Bring to a boil over medium-high heat, skimming and discarding foam. When tomato skin is loosened and wrinkled, after about 5 minutes of cooking, transfer tomatoes to a plate to cool.
3. 3 Reduce heat to medium and simmer lentils, uncovered, stirring occasionally, until very tender and almost mushy, about 15 minutes. (The lentil color will change from salmon to pale yellow as they cook.) Keep warm over low heat.
4. 4 Meanwhile, peel and core cooled tomatoes; discard skins. Transfer tomatoes to a blender, along with the ginger and chiles from the pot and the cilantro. Pureé, scraping down the sides as needed, until you have a thick, green-flecked tomato sauce.
5. 5 Heat ghee in a large skillet over medium-high heat until it shimmers. Add cumin seeds and let sizzle until they turn reddish brown and smell nutty, about 10 seconds. Immediately add spinach in handfuls, stirring to wilt.
6. 6 Stir spinach mixture, tomato sauce, and salt into warm lentils. Simmer uncovered, stirring occasionally, to let the flavors mingle, about 5 minutes.

By Raghavan Iyer

Ingredients

• ✓ sea salt
• prawn
• coconut
• kashmiri chile pepper
• coriander seed
• garlic
• peppercorn
• vegetable oil
• onion
• turmeric
• water
• okra
• kokum

Instructions

1. 1 Season prawns with sea salt.
2. 2 Grind coconut, chile peppers, coriander seeds, garlic, and peppercorns together using a mortar and pestle until masala is evenly orange.
3. 3 Heat oil in a pot over medium heat; cook and stir onion until softened and lightly browned, 5 to 10 minutes. Mix masala and turmeric into onion; cook until fragrant, about 1 minute. Add enough water to make a substantial and smooth gravy.
4. 4 Bring gravy to a boil; add prawns and okra and cook until prawns are cooked through and okra is tender, about 10 minutes. Stir kokum into prawn mixture and return to a boil. Remove pot from heat and let stand.

By Louella

Ingredients

• ✓ sea salt
• vegetable broth
• couscous
• canola oil
• ajwain seed
• garlic
• turmeric
• curry powder
• asafoetida
• chili powder
• cinnamon
• edamame
• broccoli
• black pepper
• sesame oil

Instructions

1. 1 Bring the vegetable broth to a boil in a saucepan. Add couscous and reduce heat to medium; simmer until broth is absorbed and couscous is tender, about 10 minutes. Fluff with a fork.
2. 2 Heat canola oil in a large skillet or wok over medium-high heat. Add ajowan seeds.
3. 3 When seeds begin to sputter, stir in garlic and reduce heat to medium.
4. 4 Stir turmeric, curry powder, hing powder, chili powder, and cinnamon into the garlic mixture until garlic is browned, about 3 minutes.
5. 5 Cook and stir edamame and broccoli in the spice mixture until vegetables are tender, about 5 minutes. Season with salt and black pepper.
6. 6 Drizzle sesame oil atop vegetables.
7. 7 Spoon vegetables over couscous to serve.

By namiknows

Ingredients

• ✓ sea salt
• zucchini
• butter
• onion
• ginger
• cumin
• coriander
• mustard seed
• cinnamon
• turmeric
• cardamom
• cayenne pepper
• black pepper
• vegetable stock
• cilantro
• cinnamon stick

Instructions

1. 1 Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add zucchini, cover, and steam until slightly tender, 5 to 6 minutes.
2. 2 Heat butter in a saucepan over medium heat; cook and stir onion in the melted butter until tender and translucent, 5 to 10 minutes.
3. 3 Mix grated ginger, cumin, coriander, mustard seeds, ground cinnamon, turmeric, cardamom, cayenne pepper, sea salt, and black pepper in a small bowl. Mix spice mixture into onions until coated.
4. 4 Mix zucchini into onion mixture; cook and stir until heated through, 2 to 3 minutes. Pour vegetable stock over zucchini mixture; stir well. Simmer until vegetables are tender, 8 to 10 minutes.
5. 5 Pour zucchini mixture into a blender no more than half full. Cover and hold lid down; pulse a few times before leaving on to blend. Puree in batches until smooth.
6. 6 Pour soup into 4 serving bowls; garnish each bowl with 1 tablespoon cilantro and 1 cinnamon stick.

By LORIKAE

Ingredients

• ✓ sea salt
• ghee
• creamy wheat cereal
• ghee
• mustard seed
• cashew
• chile de arbol pepper
• carrot
• pea
• curry leaf
• turmeric
• water
• cilantro
• water

Instructions

1. 1 Melt 1/4 cup ghee in a large skillet over medium heat. Pour in creamy wheat cereal; toast, stirring frequently, until light brown and nutty-smelling, 5 to 8 minutes. Transfer to a bowl. Wipe the skillet with a paper towel.
2. 2 Heat remaining 2 tablespoons ghee in the skillet over medium-high heat. Add mustard seeds; cover and wait until seeds stop popping (like popcorn), about 30 seconds. Add cashews and chiles; stir-fry until nuts are golden brown and chiles blacken, 1 to 2 minutes.
3. 3 Stir in carrot, peas, curry leaves, and turmeric; stir-fry about 2 minutes. Stir in 3 cups water and the salt and bring to a boil. Reduce heat to medium and simmer, covered, until carrots are fork-tender, 3 to 5 minutes.
4. 4 Reduce heat to medium-low and stir in toasted cream of wheat. (It will instantly absorb liquid and begin to swell.) Cover and cook until fully softened, about 5 minutes. Remove from heat; let stand, covered, 3 to 5 minutes.
5. 5 Stir in remaining 1/4 cup water if desired for a creamier texture. Sprinkle with cilantro and serve warm.

By Raghavan Iyer

Ingredients

• ✓ sea salt
• ✓ sea salt
• rosemary
• lemon thyme

Instructions

1. 1 Place 1/2 cup coarse sea salt, rosemary, and lemon thyme in the bowl of a food processor. Pulse, grinding salt until rosemary and thyme have a fine consistency. Add 1 cup sea salt and pulse to combine.
2. 2 Pour salt mixture into a shallow baking dish and let air dry for 2 hours. Transfer salt to a glass jar and screw on lid.

By John Mitzewich

Ingredients

• ✓ sea salt
• ramp leaf

Instructions

1. 1 Line a baking sheet with parchment paper.
2. 2 Roughly chop ramp leaves; place in the bowl of a food processor. Process until finely chopped; transfer to a bowl. Stir in salt until well mixed.
3. 3 Spread ramp salt on the prepared baking sheet in a thin layer; it will be green and damp. Air dry until completely dried, stirring occasionally with clean hands or a spoon. Depending on the humidity it may take up to 24 hours until completely dry. Store in an airtight container.

By Shanda