Type what you have

Ingredients

• ✓ sea salt
• olive oil
• onion
• curry powder
• zucchini
• chicken stock

Instructions

1. 1 Heat the oil in a large pot. Stir in the onion, and season with curry powder and salt. Cook and stir until onion is tender. Stir in zucchini, and cook until tender. Pour in the chicken stock. Bring to a boil. Cover, reduce heat to low, and simmer 20 minutes.
2. 2 Remove soup from heat. Use a hand blender, or transfer in batches to a blender, and blend until almost smooth.

By NADO2003

Ingredients

• ✓ sea salt
• chicken broth
• chicken leg quarter
• ginger root
• bean thread
• onion
• green onion
• bok choy

Instructions

1. 1 Bring chicken broth, chicken, salt, and ginger to a boil in a large pot over high heat, then reduce heat to medium-low and simmer until chicken tender and no longer pink, about 35 minutes. Remove chicken; strain broth into a new pot. Discard remaining solids.
2. 2 Meanwhile, place noodles in a large bowl and cover with hot water. Set aside until noodles softened, about 30 minutes.
3. 3 Stir onion into broth; bring to a boil, then reduce heat to medium-low. Meanwhile, remove skin and bones from chicken; discard. Roughly chop chicken meat.
4. 4 After noodles sat 30 minutes, stir noodles, chicken, green onion, and bok choy into broth; simmer until noodles tender.

By Mama Smith

Ingredients

• ✓ sea salt
• olive oil
• corn
• shallot
• vegetable broth
• heavy cream
• cayenne pepper
• chili oil

Instructions

1. 1 Heat olive oil in a pot over medium-high heat. Sauté corn and shallots in the hot oil until soft, about 5 minutes. Add vegetable broth and cream, reduce heat to low, and cook for 20 minutes.
2. 2 Remove 6 tablespoons of corn from the soup and set aside.
3. 3 Puree soup in an electric blender or by using an immersion blender; pass through a sieve back into the pot.
4. 4 Season soup with cayenne pepper and sea salt; add reserved corn kernels and heat until warmed through.
5. 5 Divide soup among four bowls and drizzle with chili oil.

By chefdavidgeisser

Ingredients

• ✓ sea salt
• chicken broth
• soy sauce
• sesame oil
• udon noodle
• water
• cornstarch
• egg
• black pepper

Instructions

1. 1 Combine chicken broth, soy sauce, and sesame oil together in a small saucepan; bring to a boil. Stir udon pieces into broth and cook, stirring occasionally, until cooked through but are still firm to the bite, 10 to 12 minutes.
2. 2 Whisk water and cornstarch together in a bowl. Whisk cornstarch mixture into broth mixture until smooth and thickened slightly. Gradually pour in eggs, stirring gently and constantly, until eggs are wispy and cooked through, 2 to 3 minutes. Season with sea salt and black pepper.

By Clarissa Leigh

Ingredients

• ✓ sea salt
• mashed potato
• bacon
• turkey sausage
• onion
• garlic
• chicken stock
• milk
• green swiss chard
• kale
• crushed red pepper
• black pepper

Instructions

1. 1 Cook the bacon in a large Dutch oven over medium heat. Drain on a paper towel.
2. 2 Crumble and set aside.
3. 3 Remove the turkey Italian sausage links from the casing and place in the Dutch oven along with the diced onion.
4. 4 Saute until the onion is soft and the sausage is cooked. Add the garlic, stirring frequently for 45 seconds.
5. 5 Add the chicken stock, milk, and potatoes.
6. 6 Add Swiss chard or kale along with the crushed red pepper, sea salt and fresh cracked black pepper to taste.
7. 7 Cook on medium low for 15 minutes or until hot.
8. 8 Ladle into soup bowls and garnish with crumbled bacon.

By Idahoan

Ingredients

• ✓ sea salt
• crawfish tail
• white pepper
• nutmeg
• basil
• heavy cream
• seafood stock
• garlic
• red bell pepper
• celery
• onion
• butter
• acorn squash
• five-spice powder
• cinnamon
• butter
• brown sugar

Instructions

1. 1 Preheat an oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil.
2. 2 Combine the brown sugar with 1/4 cup butter, cinnamon, and five spice powder in a microwave safe bowl. Cook in the microwave on High until the butter has completely melted. Place the acorn squash cut side up onto the aluminum foil; brush with the brown sugar mixture.
3. 3 Bake in the preheated oven until the squash is tender and golden brown, about 1 1/2 hours. Remove from the oven, allow to cool, and scoop out and reserve the flesh.
4. 4 Melt the remaining 1/4 cup of butter in a large pot over medium heat. Stir in the onion, celery, and bell pepper. Cook and stir until the onion has softened and turned translucent, about 5 minutes. Add the acorn squash, garlic, and seafood stock. Bring to a boil over high heat; reduce heat to medium-low and simmer 30 minutes.
5. 5 Stir the cream and basil into the simmering soup; season with nutmeg, salt, and white pepper. Pour the soup into a blender, filling the pitcher no more than halfway full. Hold down the lid of the blender with a folded kitchen towel, and carefully start the blender, using a few quick pulses to get the soup moving before leaving it on to puree. Puree in batches until smooth and pour into a clean pot. Alternately, you can use a stick blender and puree the soup right in the cooking pot. Once pureed, add the crawfish tails, and simmer a few minutes until hot.

By Chef Q

Ingredients

• ✓ sea salt
• black pepper
• ginger
• cayenne pepper
• turmeric
• paprika
• basil
• cinnamon
• chili powder
• basil
• water
• lentil
• garlic
• turnip
• carrot
• spinach
• potato

Instructions

1. 1 Combine the potatoes, spinach, carrots, turnips, garlic, and lentils in a slow cooker. Pour enough water over the mixture to cover.
2. 2 In a bowl, stir the fresh basil, chili powder, cinnamon, dried basil, paprika, turmeric, cayenne pepper, ground ginger, sea salt, and black pepper; stir into the slow cooker.
3. 3 Cover the cooker, and cook on High for 8 hours.

By CJ

Ingredients

• ✓ sea salt
• all-purpose flour
• olive oil
• white wine

Instructions

1. 1 Combine flour, 1/4 teaspoon salt, oil, and wine in a stand mixer. Mix ingredients using the paddle attachment until a ball forms. Switch to the dough hook and knead dough for 10 minutes.
2. 2 Line a baking sheet with parchment paper. Bring a large pot of water to boil over high heat and add the remaining salt. Spread a large, clean cloth out on a counter or table.
3. 3 Pinch off a walnut-sized piece of dough once kneading has finished. Roll dough piece into a snake about 2 1/2 inches long. Form a tear drop shape, lightly pressing the two ends together to seal them into a ring. Repeat with remaining dough.
4. 4 Turn down the boiling water to a low boil. Drop taralli into the water a few at a time. Do not stir; they will sink at first, then begin to float. Remove floating taralli with a slotted spoon. Place them on the clean cloth and continue until all the taralli have boiled and are drained on the cloth. Place them on the prepared baking sheet.
5. 5 Preheat the oven to 350 degrees F (175 degrees C).
6. 6 Bake in the preheated oven until taralli are golden and firm on the outside, but still soft on the inside, about 40 minutes. Cool completely and rest for at least 1 hour before serving. Wrap with a clean cloth or place in a paper bag; store at room temperature for up to 1 week.

By Buckwheat Queen

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
• tomato
• black pepper
• burrata cheese
• basil
• olive oil

Instructions

1. 1 Place a tomato slice onto a plate and season with sea salt and black pepper. Spread Burrata cheese over tomato slice, top with torn basil leaves, and drizzle with olive oil. Repeat the layering process with remaining ingredients, finishing with a tomato slice.

By John Mitzewich

Ingredients

• ✓ sea salt
• bread flour
• water
• sourdough starter discard
• olive oil
• water
• green olive
• cherry tomato
• rosemary
• salt

Instructions

1. 1 Mix 1/2 cup bread flour, 1/4 cup water, and sourdough discard together with a wooden spoon. Add a little flour to the bowl of a stand mixer. Add starter mixture and allow to rise in a warm area, without direct sunlight, until doubled in size, about 2 hours.
2. 2 Attach dough hook and begin to mix the starter. Add remaining flour, 3 tablespoons oil, and 1 teaspoon salt. Mix in enough of the remaining water until dough pulls from the sides of the bowl and forms a ball; you may not need the full 3/4 cup. Knead dough in the mixer for 5 minutes.
3. 3 Transfer dough to a work surface and knead by hand for 5 minutes. Score and cover with a cloth. Allow to rise in a draft-free place until doubled in volume, at least 2 hours, and up to overnight.
4. 4 Lightly oil a shallow 12x16-inch baking pan. Knead dough for 5 minutes. Spread into the pan using your hands. Whisk 1 tablespoon oil and 1 tablespoon water together. Sprinkle a little bit over the focaccia. Cover with plastic wrap and let rise until doubled in height.
5. 5 Preheat the oven to 400 degrees F (200 degrees C).
6. 6 Push into the focaccia with your fingertips, leaving indentations about 1 1/2 inches apart. Evenly distribute olives and cherry tomatoes on top, pushing them into the dough. Sprinkle rosemary leaves and flaked salt on top. Sprinkle a little more of the oil-water mixture on top.
7. 7 Bake in the preheated oven until browned and cooked through, 20 to 25 minutes. Drizzle olive oil on top before serving.

By Buckwheat Queen

Ingredients

• ✓ sea salt
• rosemary
• porterhouse steak
• olive oil
• black pepper
• lemon

Instructions

1. 1 Press chopped rosemary onto both sides of porterhouse steak; set onto a plate and allow to marinate at room temperature for 1 hour.
2. 2 Start an outdoor grill using hardwood charcoal, such as hickory. When coals are white and glowing, arrange for high heat.
3. 3 Gently brush or rub olive oil onto steak, then season to taste with sea salt and pepper.
4. 4 Place steak onto grill, and cook until a dark, golden brown (not burnt) crust forms, 5 to 10 minutes depending on thickness of meat. Turn over, and continue cooking until golden on the other side, 5 to 10 minutes more. When finished, place steak onto a platter, and allow to rest for 10 minutes.
5. 5 To serve, remove the two pieces of meat from the bone, and replace the bone onto the serving platter. Trim any unwanted fat from the round (tenderloin) steak, slice into 6 equal pieces at an angle to the grain, and fan out on one side of the bone. Slice the rectangular (loin) steak into 1/4-inch slices at an angle to the grain. Fan out on the other side of the bone. Finish by garnishing the platter with lemon wedges and a sprinkle of additional sea salt.

By eat

Ingredients

• ✓ sea salt
• ahi tuna steak
• garlic
• thyme
• red pepper flakes
• olive oil

Instructions

1. 1 Let tuna rest at room temperature for 10 to 15 minutes.
2. 2 Combine garlic, thyme, and red pepper flakes in a heavy skillet. Pour olive oil into the skillet to reach a depth of 1 inch. Heat oil over medium heat until garlic and thyme begin to sizzle, 5 to 10 minutes.
3. 3 Place tuna steaks gently in hot oil and reduce heat to low; cook, spooning oil over the top of tuna steaks constantly until white and hot, 5 to 7 minutes. Remove from heat and transfer tuna steaks into a baking dish; pour hot oil and herbs on top. Cool tuna and oil to room temperature.
4. 4 Wrap the baking dish tightly in plastic wrap and refrigerate tuna steaks for 24 hours; remove from oil and sprinkle sea salt on top.

By John Mitzewich

Ingredients

• ✓ sea salt
• baguette
• olive oil
• roma tomato
• mozzarella cheese
• basil
• black pepper

Instructions

1. 1 Preheat the oven to 450 degrees F (230 degrees C).
2. 2 Cut baguette into 30 slices; brush slices with 2 tablespoons olive oil on both sides. Arrange on a baking sheet; sprinkle with salt.
3. 3 Toast in the preheated oven until light golden brown and crisp, about 5 minutes.
4. 4 Meanwhile, cut each tomato into 6 slices.
5. 5 Flip bread slices; top each with 1 slice each tomato and mozzarella. Sprinkle with salt.
6. 6 Bake in the preheated oven until tomato is warmed through and mozzarella is melted, about 5 minutes.
7. 7 Transfer crostini to a serving platter; sprinkle with basil. Drizzle with remaining 2 tablespoons olive oil; sprinkle lightly with salt and black pepper.

By Amanda

Ingredients

• ✓ sea salt
• beet
• goat cheese
• black pepper
• rice vinegar
• mint
• olive oil
• sugar

Instructions

1. 1 Fill a pot with 3 inches of water, insert a steamer basket, and bring to a boil. Reduce heat to medium or medium-low and place beets inside the steamer basket. Cover pot. Cook until beets are easily pierced with a knife, checking water level periodically, 35 to 50 minutes. Remove from heat and cool, about 30 minutes.
2. 2 Peel the beets; if you are using red and golden beets, peel the golden ones first so you don't end up turning them pink. Remove any remaining root stems. Thinly slice beets and arrange on a serving platter. I use a round plate and start in the center, alternating red and golden beet slices. Dot the top with goat cheese – you want to be able to see the beets but have enough cheese because it pairs so well with the beet. Sprinkle with sea salt and black pepper.
3. 3 Combine rice vinegar, olive oil, mint, and sugar in a small bowl. Drizzle over beets.

By bonnieblaze

Ingredients

• ✓ sea salt
• burrata cheese
• peach
• basil
• olive oil
• raspberry balsamic vinegar
• black pepper

Instructions

1. 1 Gently tear open the burrata cheese to expose the soft, creamy core and place in the center of a plate. Arrange peach slices in and around the cheese. Sprinkle basil leaves over cheese and drizzle with olive oil.
2. 2 Bring raspberry balsamic vinegar to a boil in a small saucepan; reduce heat to medium-low and simmer until vinegar reduces to a thick syrup, about 5 minutes. Spoon balsamic syrup over peaches and cheese; season with sea salt and black pepper.

By foodelicious

Ingredients

• ✓ sea salt
• freestone peach
• prosciutto
• bamboo skewer
• burrata cheese
• olive oil
• black pepper
• basil

Instructions

1. 1 Preheat an outdoor grill at medium-high heat and lightly oil the grate.
2. 2 Cut peaches in half and remove peach stones. Cut each half in half again.
3. 3 Wrap prosciutto around each peach section; secure with small bamboo skewers.
4. 4 Grill peaches, turning often, until prosciutto gets a little crisp around the edges and peaches begin to caramelize, about 6 minutes.
5. 5 To serve, spoon burrata onto serving plates. Remove peaches from skewers; place several grilled peaches around cheese. Drizzle with olive oil. Top with a sprinkle of sea salt and pepper; garnish with basil.

By John Mitzewich

Ingredients

• ✓ sea salt
• bread flour
• bread flour
• active dry yeast
• kosher salt
• olive oil
• water
• rosemary

Instructions

1. 1 Gather all ingredients.
2. 2 Stir yeast into bread flour in a bowl. Add salt, followed by 4 teaspoons oil, and water. Stir with a spoon until a wet, sticky dough forms.
3. 3 Cover and let sit at room temperature for 12 to 14 hours.
4. 4 Uncover dough and transfer to an oiled work surface. Using oiled hands, press and push the dough into a rectangle, 16x12 inches in size.
5. 5 Fold dough into thirds horizontally; fold vertically into thirds. Transfer smooth side up into a generously oiled pan.
6. 6 Cover the pan with plastic wrap and let rest until almost doubled in size, for 1 hour.
7. 7 Using oiled hands, fold once more into thirds horizontally, then into thirds vertically to develop gluten structure.
8. 8 Flip dough, smooth side up, on the pan; cover with plastic wrap and let rest for 1 hour more.
9. 9 Unwrap and stretch and fold dough once more in each direction using oiled hands.
10. 10 Transfer, smooth-side up, into a generously oiled metal baking pan. Lightly drizzle with additional olive oil and stretch to fit the pan. Cover and let rest for 2 hours.
11. 11 Preheat the oven to 425 degrees F (220 degrees C). Unwrap and poke holes in the top of the dough using oiled fingers if desired for the traditional focaccia look. Scatter over rosemary and flaky sea salt.
12. 12 Bake in the center of the preheated oven until browned, about 30 minutes. Let cool in the pan for 10 minutes; transfer to a wire rack and let cool to room temperature, about 30 minutes.
13. 13 Slice and serve.

By John Mitzewich

Ingredients

• ✓ sea salt
• garlic
• rosemary
• black pepper
• zucchini
• salami
• mozzarella
• almond
• olive oil
• balsamic vinegar

Instructions

1. 1 Mix garlic, rosemary, sea salt, and pepper together in a large bowl. Add zucchini, salami, mozzarella cheese, and almonds. Mix well. Stir in olive oil and balsamic vinegar. Let stand for 10 minutes, then serve.

By Cooking Italian With Joe

Ingredients

• ✓ sea salt
• eggplant
• egg
• milk
• bread crumb
• olive oil
• marinara sauce
• basil
• mozzarella cheese
• parmesan cheese

Instructions

1. 1 Line a plate with a paper towel; place 2 to 3 eggplant slices in a single layer onto the prepared plate. Sprinkle eggplant with sea salt; top with a paper towel. Repeat layering, salting, paper toweling with remaining eggplant. Place 2 paper towels on top layer; place a plate on top. Place a heavy book or canned food onto plate to squeeze out moisture for 20 minutes to 2 hours. Rinse eggplant slices; pat dry.
2. 2 Beat eggs and milk together in a shallow bowl. Place bread crumbs into a separate shallow bowl. Dip eggplant slices into egg mixture. Lift up so excess egg drips back into the bowl. Gently press into bread crumbs to coat both sides. Place breaded eggplant, unstacked, onto a plate. Repeat with remaining eggplant.
3. 3 Preheat the oven to 350 degrees F (175 degrees C). Grease an 8x8-inch baking dish.
4. 4 Heat olive oil in a large skillet over medium-high heat. Lower eggplant slices carefully into the hot oil in small batches; fry until golden brown, 1 to 2 minutes per side. Drain on paper towels. Repeat with remaining eggplant slices.
5. 5 Pour about ¼ cup marinara sauce into bottom of the prepared baking dish; cover with 1 layer fried eggplant slices. Scatter basil and a few slices smoked mozzarella cheese over eggplant; repeat layers, ending with sauce. Sprinkle Parmesan cheese on top.
6. 6 Bake in the preheated oven until heated through and cheese has melted, about 15 minutes. Serve immediately.

By lindseytr0n

Ingredients

• ✓ sea salt
• chicken breast
• black pepper
• olive oil
• butter
• prosciutto
• shallot
• crimini mushroom
• marsala wine
• chicken stock
• flat-leaf parsley

Instructions

1. 1 Place chicken cutlets between 2 sheets of plastic wrap on a solid, level surface. Firmly pound the meat with the smooth side of a meat mallet to a 1/4-inch thickness. Season both sides with salt and pepper.
2. 2 Heat 1 tablespoon olive oil and 1 tablespoon butter in a large skillet over medium-high heat until butter is melted. Place chicken cutlets into the skillet; cook until both sides are golden brown, about 5 minutes for each side. Remove chicken from the pan and set aside.
3. 3 Lower the heat to medium; add olive oil to the skillet if needed. Place prosciutto and shallots into the skillet; cook and stir until warmed, about 1 minute. Stir in the mushrooms and cook until browned, about 5 minutes. Season with salt and pepper. Pour wine into skillet; simmer until flavors combine, about 1 minute. Add chicken stock; simmer and stir until the sauce reduces slightly, about 1 minute.
4. 4 Stir 1 tablespoon of butter into the skillet. Return chicken to the pan; simmer until chicken is heated through, about 1 minute. Garnish with parsley, salt, and pepper. Bella mushrooms can be substituted for cremini mushrooms. Do not crowd the pan. Remove the chicken to a large platter to keep warm while cooking the rest of the cutlets. I sautéed the chicken in advance (just to brown) and put it in a baking dish then covered and refrigerated. When ready to get dinner going, I sautéed the rest of the ingredients, poured over the chicken in the baking dish and baked at 300 degrees for 15 minutes.

By Cindy Anschutz Barbieri

Ingredients

• ✓ sea salt
• olive oil
• tomato
• caper
• red pepper flakes
• balsamic vinegar
• sourdough bread
• pesto
• mozzarella cheese
• pepper

Instructions

1. 1 Heat 1 tablespoon oil in a nonstick skillet over medium-high heat. Add tomato, capers, and pepper flakes; saute until tomatoes just start to break down, about 3 minutes. Remove from the heat and stir in vinegar.
2. 2 Brush one side of each bread slice with remaining oil. Spread the other sides with pesto. Place 2 slices of bread, pesto sides up, on a work surface. Layer with mozzarella cheese and then tomato mixture. Sprinkle with salt and pepper and top with remaining bread, oiled sides up.
3. 3 Toast sandwiches in a large skillet over medium heat until golden, 5 to 7 minutes per side. Use a heavy skillet on top of the sandwiches to weigh them down as they cook.

By MomMatula

Ingredients

• ✓ sea salt
• pine nut
• basil
• oregano
• great northern bean
• garlic
• lime juice
• tomato
• black pepper
• olive oil

Instructions

1. 1 Place the pine nuts, basil, and oregano into a food processor. Cover, and pulse 2 or 3 times to finely grind the nuts. Add beans and garlic; process until smooth, about 30 seconds to 1 minute. Pour in the lime juice, tomato, salt and pepper, and pulse 2 to 3 times until mixture is smooth and spreadable. With the food processor running, drizzle the oil into the dip. If mixture becomes too thick, add a tablespoon of water at a time until the dip is the right consistency.
2. 2 Refrigerate at least 2 hours or overnight to blend the flavors before serving.

By KellyCo

Ingredients

• ✓ sea salt
• eggplant
• olive oil
• egg
• water
• all-purpose flour
• black pepper
• pecorino romano cheese
• tomato sauce
• parmesan cheese
• mozzarella cheese

Instructions

1. 1 Arrange eggplant slices on paper towels; sprinkle with salt to draw out moisture. Cover with paper towels. Let sit for 8 hours to overnight.
2. 2 Heat 2 inches oil in a 10-inch cast-iron skillet over medium-high heat. Line baking sheets with paper towels.
3. 3 Meanwhile, beat eggs and water together in a small bowl; season with salt and black pepper and set aside.
4. 4 Place flour in a 1-gallon resealable plastic bag; season with salt and black pepper. Shake the bag to mix. Add 6 eggplant slices to the bag; seal and shake until eggplant coated.
5. 5 Remove eggplant from flour and shake off excess; dip into egg mixture, turning to ensure both sides are coated. Lift up so excess egg mixture drips back into the bowl.
6. 6 Lower eggplant carefully into the hot oil; fry until slightly golden, 2 to 3 minutes per side. Transfer to the paper towel-lined baking sheets. Sprinkle each slice with 1 tablespoon Pecorino Romano cheese. Cool slightly, about 5 minutes. Repeat breading and frying process with remaining eggplant slices.
7. 7 Meanwhile, preheat the oven to 375 degrees F (190 degrees C).
8. 8 Pour a small amount of tomato sauce into a 9x13-inch baking dish to cover bottom.
9. 9 Place 1/3 eggplant slices over sauce, slightly overlapping. Sprinkle 1/3 each of remaining Pecorino-Romano cheese and Parmesan cheese evenly on top. Cover with a light layer of sauce; sprinkle 1/3 mozzarella cheese over sauce. Repeat layers twice more for a total of 3 layers.
10. 10 Bake in the preheated oven until bubbly, about 40 minutes. Cool for 10 minutes to set.

By Daddy's Kitchen

Ingredients

• ✓ sea salt
• all-purpose flour
• water
• water
• olive oil
• salt
• olive oil
• cornmeal
• crescenza-stracchino cheese
• olive oil

Instructions

1. 1 Place flour into work bowl of a large stand mixer; add both amounts of water, 1 tablespoon olive oil, and 3/4 teaspoon salt. Mix dough using stand mixer fitted with dough hook on low speed until it forms a ball on the dough hook, 5 to 6 minutes. Dough should be soft and elastic but not sticky.
2. 2 Turn dough out onto a work surface and form a ball. Cover with plastic wrap and let stand on counter at room temperature for 1 hour.
3. 3 Lightly grease the quarter-sheet baking pan with 1 teaspoon olive oil; sprinkle with cornmeal. Dust a work surface lightly with flour.
4. 4 Move oven rack to center position. Preheat oven to 500 degrees F (260 degrees C).
5. 5 Unwrap dough and cut into quarters. Pat each quarter out on the floured work surface to a roughly rectangular shape. Roll 1 piece of dough out to about 3/8 inch thick, retaining rough rectangle shape, until dough is about 6x8 inches. Pick up dough with well-floured hands and gently stretch it, rotating as you go, until dough is almost large enough to fit over the prepared sheet pan. Pull and stretch dough so it overlaps the edge of the pan by about 1/2 inch and fasten dough edges to sheet pan edges; dough will be thin and membrane-like.
6. 6 Drop about 6 tablespoons of crescenza-stracchino cheese onto the stretched dough, spreading the dollops out evenly. Roll out another piece of dough as before, stretching to fit over the first dough sheet and cheese. Stretch, pull, and seal dough as before so the cheese is enclosed between the 2 sheets of dough.
7. 7 Roll a rolling pin over the edges of the dough to simultaneously seal the flatbread edges and cut the overlapping edges off. Roll the overlapping dough edges away from the pan so flatbread falls into the prepared pan. Press flatbread edges flat and roll slightly if desired to be sure the edges are fully sealed. Discard rolled-off dough edges.
8. 8 Pinch a small bit of the top dough between your thumb and forefinger and gently tear a small hole in the dough; repeat 2 or 3 more times to make a few tears in the top layer.
9. 9 Drizzle flatbread lightly with 2 teaspoons olive oil; sprinkle with 1/4 teaspoon coarse sea salt.
10. 10 Bake in the preheated oven until flatbread has many browned, blistered spots on top, bread has inflated, and the top is crusty, 6 to 7 minutes. Repeat steps to make a second flatbread using second half of dough as before. Drizzle 2nd flatbread with remaining 2 teaspoons olive oil and 1/4 teaspoon coarse sea salt. Bake second bread as before. Cut in breads into quarters and serve warm.

By John Mitzewich

Ingredients

• ✓ sea salt
• ✓ sea salt
• water
• walnut
• garlic
• marjoram
• thyme
• oregano
• olive oil
• heavy cream
• pecorino romano cheese
• black pepper
• fettuccine pasta
• chive

Instructions

1. 1 Bring water to a boil in a small saucepan. Add walnuts and cook until they have softened slightly, about 5 minutes. Drain and set aside.
2. 2 Combine garlic and pinch sea salt in the bowl of a mortar and pestle. Grind to create a thick paste. Add walnuts, marjoram, thyme, and oregano. Grind until combined and slightly creamy, but still coarse.
3. 3 Transfer the walnut mixture to a large bowl. Slowly whisk in olive oil to form a thick emulsion. Add heavy cream and Pecorino Romano cheese and whisk until combined. Season with black pepper and sea salt to taste.
4. 4 Fill a large pot with lightly salted water and bring to a rolling boil. Stir in fettuccine, return to a boil, and cook pasta over medium heat until cooked through but still firm to the bite, about 8 minutes. Drain.
5. 5 Toss walnut sauce with pasta. Garnish with fresh chives.

By Marketchef

Ingredients

• ✓ sea salt
• tomato
• olive oil
• black pepper
• butter
• baguette
• garlic
• mozzarella cheese
• avocado
• lemon
• dill
• salt

Instructions

1. 1 Preheat the oven to 450 degrees F (230 degrees C). Line a baking sheet with parchment paper.
2. 2 Arrange tomato slices on the prepared baking sheet; top with 3 tablespoons oil, salt, and black pepper.
3. 3 Roast in the preheated oven until tomatoes wilted, wrinkly, and scorched in places, 25 to 30 minutes. Set aside to cool.
4. 4 Heat butter in a large skillet over medium heat. Add bread slices to skillet, in batches if necessary; cook until crisp and golden in places, 2 to 3 minutes per side.
5. 5 Transfer crostini to a work surface; rub garlic on each slice and sprinkle with salt.
6. 6 Divide mozzarella among crostini; top with avocado, salt, squeeze of lemon, tomato, and dill. Drizzle remaining 1 tablespoon oil over crostini; sprinkle with flaked salt.

By Julie Hubert

Ingredients

• ✓ sea salt
• roma tomato
• olive oil
• balsamic vinegar
• garlic
• sugar
• black pepper
• mozzarella cheese
• basil
• olive oil
• balsamic vinegar

Instructions

1. 1 Preheat oven to 275 degrees F (135 degrees C).
2. 2 Arrange tomatoes, cut sides up, on a baking sheet. Drizzle with 1/4 cup olive oil and 1 1/2 tablespoon balsamic vinegar and sprinkle with garlic, sugar, sea salt, and black pepper.
3. 3 Roast tomatoes in the preheated oven until they begin to turn brown and the juices become thick and sticky, about 2 hours. Let tomatoes cool to room temperature.
4. 4 Place tomato halves and slices of mozzarella cheese onto a serving platter, alternating tomatoes and cheese to make an attractive pattern; sprinkle salad with basil. Drizzle with 1 tablespoon extra-virgin olive oil and 1 1/2 teaspoon balsamic vinegar.

By Jackie

Ingredients

• ✓ sea salt
• active dry yeast
• water
• olive oil
• salt
• semolina flour
• rosemary
• bread flour
• olive oil
• olive oil
• rosemary

Instructions

1. 1 Whisk yeast with warm water in a mixing bowl; whisk in 2 tablespoons olive oil, salt, semolina flour, and 2 teaspoons rosemary until thoroughly combined. Mix in 2 1/2 cups bread flour, using a wooden spoon, until dough is too stiff and sticky to mix.
2. 2 Turn dough out onto a floured work surface. Knead, dusting with remaining 1/4 cup bread flour as needed, until dough is soft, smooth, and slightly elastic, 2 to 3 minutes.
3. 3 Drizzle dough with 1 tablespoon olive oil, spreading oil over the dough. Knead briefly, about 2 minutes, to incorporate olive oil. Repeat with 1 more tablespoon oil. Knead 2 or 3 more minutes to incorporate olive oil. Drizzle dough with 1 more tablespoon oil and knead in as before. If dough seems too sticky, knead in a little more flour. Knead until dough is soft, smooth, and elastic, 1 to 2 more minutes (7 to 8 minutes total kneading time).
4. 4 Drizzle 1 more tablespoon olive oil into a large bowl, place dough into bowl, and turn dough in bowl several times to coat with oil. Cover bowl with aluminum foil and let rise in a warm place until doubled, 1 to 2 hours.
5. 5 Coat a sheet pan lightly with 1 teaspoon olive oil. Turn dough into pan and press gently into a rough rectangular shape using your fingers, pressing out air bubbles. Cover sheet pan loosely with plastic wrap and let rest 15 to 20 minutes to relax the gluten.
6. 6 Drizzle 1 tablespoon more olive oil onto the dough, spread oil onto dough, and poke 3 or 4 oil-covered fingers deeply into the dough to make dimples all over the surface. Poke holes all the way down to the bottom of the pan. Fill in any spaces with holes until entire surface is covered with dimples. Let rise until nearly doubled, about 45 minutes.
7. 7 Preheat oven to 475 degrees F (245 degrees C).
8. 8 Sprinkle 2 teaspoons minced rosemary over top of dough. Drizzle 1 more tablespoon olive oil onto the surface of the dough and brush on very lightly to avoid moving the rosemary. Sprinkle with sea salt.
9. 9 Bake in the preheated oven until focaccia loaf is lightly golden brown, about 15 minutes. Brush 1 last tablespoon olive oil onto the loaf. Transfer to a rack and let cool before cutting.

By John Mitzewich

Ingredients

• ✓ sea salt
• active dry yeast
• water
• sugar
• all-purpose flour
• rosemary
• kosher salt
• water
• olive oil
• all-purpose flour
• mortadella
• basil
• mozzarella
• appetizer pick

Instructions

1. 1 Dissolve yeast in 1/4 cup warm water in a bowl; add sugar, stir, and let sit until foamy, about 10 minutes.
2. 2 Mix 3 1/2 cups flour with rosemary and kosher salt in the bowl of a stand mixer. Pour the yeast mixture into flour mixture; slowly add 11 ounces warm water and mix until dough holds together and pulls away from the sides of the bowl.
3. 3 Grease a large glass bowl with 1 tablespoon olive oil. Place dough in the bowl, turning once to coat with oil. Cover bowl with plastic wrap and place into a cool oven with the oven light on until dough has doubled in size, about 1 1/2 hours.
4. 4 Line a rimless baking sheet with parchment paper. Sprinkle 2 tablespoons flour over parchment paper. Turn risen dough onto the parchment paper and flatten it gently with your hands, forming a 9x13-inch rectangle.
5. 5 Place baking sheet into the oven, with the oven light on, until dough has risen, another 1 1/2 hours.
6. 6 Drizzle the remaining 2 tablespoons of olive oil over dough and top with coarse sea salt.
7. 7 Position your oven rack slightly lower than center, and place a baking stone on the rack.
8. 8 Preheat oven to 450 degrees F (230 degrees C). Gently slide the parchment off of the sheet pan and onto the baking stone.
9. 9 Bake dough in the preheated oven for 8 minutes. Gently lift the crust using a pizza peel or large spatula and pull the parchment paper out so that the crust is directly on the baking stone.
10. 10 Continue to bake until crust is golden brown, 15 to 16 minutes more. Transfer crust to a cooling rack to cool completely, at least 30 minutes.
11. 11 Slice the crust into small squares. Cut each square in half horizontally so that you have a top and a bottom. Fold a mortadella slice in half and then in half again; place on top of the pizza bottom. Layer a basil leaf on top of mortadella and top with a mozzarella slice. Add the pizza top and secure with an appetizer pick. Repeat with remaining ingredients.

By Kim's Cooking Now