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Ingredients

• ✓ sea salt
• frisee lettuce
• shallot
• mustard
• black pepper
• sherry vinegar
• olive oil
• bacon
• egg
• cayenne pepper
• chive

Instructions

1. 1 Remove and discard the root ends from each head of frisee lettuce. Chop leaves into 1-inch pieces and transfer to a large salad spinner. Fill with cold water, swish well to remove any dirt and sand, then drain and spin until completely dry. Keep in the refrigerator until ready to use.
2. 2 Whisk shallots, Dijon, salt, pepper, and sherry vinegar together in a large bowl until well combined. Add oil slowly, a little at a time, and continue whisking until dressing is thick and emulsified; set aside.
3. 3 Place bacon in a cold pan over medium heat; cook until crisp, 8 to 10 minutes.
4. 4 While the bacon is cooking, fill a pot with water. Add a pinch of salt and a dash of white vinegar and bring to a simmer.
5. 5 Place 1/4 of the chilled frisee in a mixing bowl. Add 1/4 of the cooked bacon (don't add too much bacon grease, but it's okay to have a little) along with a generous helping of the vinaigrette. Toss with tongs until frisee is thoroughly coated. Transfer to a salad plate or shallow bowl. Repeat to prep the remaining three salads.
6. 6 Drop eggs, one at a time, into the simmering water and let cook, without touching, for 20 to 30 seconds. Nudge them gently with a spoon to make sure they're not stuck on the bottom and continue to cook until whites are set and yolks are runny, 2 to 3 minutes more. Lift each poached egg carefully with a slotted spoon, drain well, and place carefully on a salad, flipping so the yolk is facing down.
7. 7 Sprinkle with cayenne, sea salt, and chives and serve.

By John Mitzewich

Ingredients

• ✓ sea salt
• acorn squash
• olive oil
• cumin
• cinnamon

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C).
2. 2 Use a vegetable peeler to peel squash skin as thinly as possible. Chop peels into 1-inch square pieces; you should have about 1 cup squash peels. Reserve squash flesh for another use.
3. 3 Mix olive oil, 1/2 teaspoon sea salt, cumin, and cinnamon together in a bowl. Add squash peels and stir until evenly coated. Spread peels onto 2 baking sheets.
4. 4 Roast in the preheated oven until crispy and golden brown, 13 to 15 minutes; watch closely as thinner chips can burn quickly.
5. 5 Season roasted chips with salt as needed.

By DakotaKim

Ingredients

• ✓ sea salt
• brussels sprout
• dijon mustard
• honey
• olive oil
• almond
• cherry

Instructions

1. 1 Slice each Brussels sprout into 5 or 6 slices.
2. 2 Mix Dijon mustard and honey together in a small bowl.
3. 3 Heat olive oil in a large skillet over high heat. Add Brussels sprouts and cook for 1 minute. Pour in Dijon-honey mixture; cook and stir continuously until Brussels sprouts start to brown, 2 to 3 minutes. Add almonds and cherries in the last minute of cooking. Season with sea salt.

By Chef V

Ingredients

• ✓ sea salt
• cashew
• vegetable broth
• potato
• onion
• broccoli
• basil
• black pepper

Instructions

1. 1 Blend cashews and 1 cup vegetable broth in a blender until smooth, about 1 minute.
2. 2 Pour the remaining 4 cups vegetable broth into a large pot; add potatoes and onion. Bring to a simmer, cover, and cook for 5 minutes. Stir in broccoli and basil; return to a simmer. Cover and cook until potatoes are tender, about 10 minutes.
3. 3 Stir cashew mixture into soup; add salt and black pepper. Bring to a simmer and immediately remove from heat. Transfer about half the soup to a blender; blend until smooth. Return blended soup to pot and stir well. Serve immediately.

By Nakkeya

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
• lime juice
• water
• sugar
• apple
• apple

Instructions

1. 1 Preheat oven to 170 degrees F (77 degrees C). Line two baking sheets with parchment paper and lightly oil the paper.
2. 2 Stir lime juice, water, and sugar in a bowl until sugar is dissolved. Soak apple slices in lime juice mixture to combine flavors, 2 to 5 minutes. Drain and discard liquid.
3. 3 Arrange apple slices in a single layer about 1/8-inch apart on prepared baking sheets. Sprinkle with Fleur de Sel.
4. 4 Bake apples in the preheated oven until dried and crisp, about 4 hours. Cool completely before carefully peeling from the parchment.

By Ying

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
• arugula
• strawberry
• balsamic vinegar
• olive oil
• almond
• feta cheese

Instructions

1. 1 Combine arugula, strawberries, balsamic vinegar, olive oil, almonds, feta cheese, and sea salt together in a bowl; toss until well combined.

By acali07

Ingredients

• ✓ sea salt
• butter
• sugar
• brown sugar
• vanilla extract
• baking soda
• kosher salt
• egg
• all-purpose flour
• semisweet chocolate chip
• cocoa powder
• white chocolate chip

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with a silicone baking mat or parchment paper.
2. 2 Put butter, white sugar, brown sugar, vanilla, baking soda, and salt in a bowl. Cream together with a mixer until butter clings to sides of bowl and is uniform in color, about 2 minutes. Mix in eggs 1 at a time, waiting until first is incorporated before adding second. Add 2 cups flour; mix on low speed until incorporated. (Dough will be very soft.)
3. 3 Divide dough roughly in half and transfer one half to a separate bowl. Mix remaining 1/2 cup flour into one half, then stir in semisweet chocolate chips until evenly distributed. Mix cocoa powder into other half, then stir in white chocolate chips until evenly distributed.
4. 4 Roll a tablespoon of each dough into a ball and tap lightly on counter to create a flat bottom (see assembly shots at left). Press flat sides together to form a larger ball, then flatten into a half-dark, half-light disk. Cut disk in half with a knife, cutting perpendicular to dough seam. Flip one half over and then firmly press halves back together. You should have a disk with 4 alternating quarters. Repeat with remaining dough. Transfer to baking sheet, spacing about 2 inches apart. Sprinkle with flaky sea salt.
5. 5 Bake until cookie edges start to turn golden brown, 10 to 12 minutes. Cool on sheet 10 minutes. Transfer to a wire rack to cool completely.

By eatthelove

Ingredients

• ✓ sea salt
• whole grain bread
• avocado
• cilantro
• meyer lemon zest
• meyer lemon juice
• cayenne pepper
• chia seed

Instructions

1. 1 Toast bread slices to desired doneness, 3 to 5 minutes.
2. 2 Mash avocado in a medium bowl; stir in cilantro, Meyer lemon zest, Meyer lemon juice, cayenne pepper, and sea salt until well combined. Spread avocado mixture onto toast; top with chia seeds.

By princessofmontecito

Ingredients

• ✓ sea salt
• cooking spray
• peanut butter
• banana
• honey
• egg white
• almond extract
• baking soda
• chocolate chip

Instructions

1. 1 Preheat oven to 400 degrees F (200 degrees C). Spray a muffin tin with cooking spray.
2. 2 Combine peanut butter, banana, honey, egg white, almond extract, baking soda, and sea salt in a blender; blend until smooth. Stir chocolate chips into the batter with a wooden spoon.
3. 3 Pour batter into the prepared muffin tin, filling each cup 3/4 full.
4. 4 Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 9 minutes. Cool in the tin for 5 minutes; transfer to a baking rack to cool completely.

By Megan Olson

Ingredients

• ✓ sea salt
• bread
• garlic
• feta cheese
• heirloom tomato
• oregano
• black pepper
• olive oil

Instructions

1. 1 Toast the bread until golden brown. Remove from toaster and rub each slice with 1/2 a clove of garlic, rubbing cut-side down.
2. 2 Top each slice of toast evenly with the feta cheese, tomato, oregano, salt, and pepper. Drizzle with olive oil and serve.

By Diana Moutsopoulos

Ingredients

• ✓ sea salt
• tuna
• cranberry
• apple
• mayonnaise
• green onion
• black pepper
• spinach

Instructions

1. 1 Mix tuna, cranberries, apple, mayonnaise, green onion, sea salt, and black pepper together in a bowl; refrigerate 1 hour.
2. 2 Put 2 cups spinach on each of 2 plates. Top spinach with about half the tuna salad.

By Lisa Keith Lewandosky Kalmerto

Ingredients

• ✓ sea salt
• chickpea
• olive oil
• oregano
• lemon juice
• lemon zest
• parsley
• garlic

Instructions

1. 1 Place chickpeas in a bowl. Add olive oil, oregano, lemon juice, lemon zest, parsley, garlic, and sea salt and mix well. Marinate chickpeas in the refrigerator, 8 hours to overnight.

By Rita Spangler

Ingredients

• ✓ sea salt
• asparagus
• olive oil
• shallot
• mint
• black pepper
• chicken stock
• lemon zest
• egg

Instructions

1. 1 Cut tips from 6 asparagus spears, about 1 1/2 inches from the top; reserve for garnish later. Chop the remaining asparagus into chunks.
2. 2 Heat olive oil in a soup pot over medium heat; cook and stir shallot in the hot oil until softened, about 3 minutes. Add chopped asparagus; season with mint, salt, and pepper. Cook until asparagus are slightly tender, about 3 minutes.
3. 3 Pour chicken stock into asparagus mixture; bring to a boil. Reduce heat and simmer until asparagus are tender, 12 to 15 minutes. Stir in lemon zest.
4. 4 Blend soup using a hand blender or a food processor until smooth.
5. 5 Bring a small pot of lightly salted water to a boil; cook asparagus tips in the boiling water until just turning bright green, about 2 minutes. Strain asparagus tips and run under cold water to stop the cooking process. Garnish soup with asparagus tips and hard-boiled egg.

By fromgardentosoupbowlcom

Ingredients

• ✓ sea salt
• tomato
• edamame
• sweet corn kernel
• green onion
• lime juice
• olive oil
• cilantro
• garlic

Instructions

1. 1 Mix together tomatoes, edamame, corn, green onions, lime juice, olive oil, cilantro, and garlic in a serving bowl. Season with sea salt.
2. 2 Cover the bowl with plastic wrap and refrigerate until flavors blend, at least 1 hour.

By Carla W

Ingredients

• ✓ sea salt
• coconut oil
• yellow onion
• coconut
• garlic
• swiss chard
• vegetable stock
• coconut milk
• parmesan cheese
• black pepper

Instructions

1. 1 Heat coconut oil in a large saucepan over medium heat; cook and stir onion, coconut flakes, and garlic until onion is softened, about 10 minutes.
2. 2 Bring a pot of water to a boil; add chard and cook just until leaves become brighter green, about 3 minutes. Transfer chard to a bowl of ice water to stop the cooking process.
3. 3 Stir chard, vegetable stock, and coconut milk into onion mixture; bring to a boil. Reduce heat and simmer until soup is heated through, about 10 minutes. Top soup with Parmesan cheese; season with salt and pepper.

By insanedieg0

Ingredients

• ✓ sea salt
• ahi steak
• soy sauce
• onion
• green onion
• chile pepper
• sesame oil
• sesame seed
• macadamia nut
• ginger

Instructions

1. 1 Gather all ingredients.
2. 2 Combine ahi cubes, soy sauce, Maui onion, green onion, chile pepper, sesame oil, sesame seeds, macadamia nuts, ginger, and sea salt in a large bowl.

By kaleinani

Ingredients

• ✓ sea salt
• tapioca flour
• brown rice flour
• rice flour
• sugar
• xanthan gum
• salt
• butter
• milk
• cooking spray

Instructions

1. 1 Whisk tapioca flour, brown rice flour, white rice flour, sugar, xanthan gum, and 1/2 teaspoon salt together in the bowl of a stand mixer fitted with the whisk attachment. Cut in butter, using the whisk attachment, starting on low speed and working up to medium speed until mixture resembles coarse crumbs, stopping occasionally to scrape down the sides and bottom of the bowl.
2. 2 Gradually add milk while the mixer is on low. Gradually increase speed; mix until batter is well combined. Cover the bowl; let dough sit for 15 minutes.
3. 3 Preheat the oven to 325 degrees F (165 degrees C) with an oven rack in the center position. Coat 2 sheets parchment paper with cooking spray.
4. 4 Place dough on 1 coated sheet parchment paper; top with remaining 1 sheet parchment paper, coated-side down. Roll dough to 1/8-inch thickness. Remove top sheet parchment; even thickness of dough edge by patting any edges back towards the middle if they're thinner to prevent burnt edges.
5. 5 Cut dough into cracker shapes using a pizza cutter; prick each with a fork. Slide parchment paper with crackers onto a baking sheet; transfer to the oven.
6. 6 Bake in the preheated oven for 3 minutes. Sprinkle with sea salt. Continue baking until crackers are golden and crisp, 18 to 25 minutes. Cool on the baking sheet or transfer crackers to a wire rack to cool.

By TRAPPERS

Ingredients

• ✓ sea salt
• olive oil
• white vinegar
• heirloom tomato
• arugula
• nectarine
• avocado
• salt
• black pepper

Instructions

1. 1 Whisk oil and vinegar together in a bowl.
2. 2 Place the sliced tomatoes on a platter and drizzle with about half of the vinaigrette and sprinkle with a pinch of regular salt. Place half the arugula on top of the tomatoes, then add the nectarine and avocado slices. Add the balance of the arugula and gently toss ingredients with the balance of the vinaigrette. Sprinkle with flaky sea salt and more pepper.

By GroveProvisions

Ingredients

• ✓ sea salt
• red wine vinegar
• shallot
• salt
• black pepper
• olive oil
• mixed greens
• cucumber
• strawberry

Instructions

1. 1 Stir red wine vinegar and shallot together in a bowl; season with salt and black pepper. Stream olive oil into the mixture while whisking to form a dressing.
2. 2 Toss mixed greens and cucumbers in a large bowl; pour dressing over the mixture and toss to coat. Add strawberries and toss lightly. Season with sea salt to serve.

By sengalindsay

Ingredients

• ✓ sea salt
• pine nut
• quinoa
• water
• lemon juice
• celery
• red onion
• cayenne pepper
• cumin
• parsley

Instructions

1. 1 Toast the pine nuts briefly in a dry skillet over medium heat. This will take about 5 minutes, and stir constantly as they will burn easily. Set aside to cool.
2. 2 In a saucepan, combine the quinoa, water and salt. Bring to a boil, then reduce heat to medium and cook until quinoa is tender and water has been absorbed, about 10 minutes. Cool slightly, then fluff with a fork.
3. 3 Transfer the quinoa to a serving bowl and stir in the pine nuts, lemon juice, celery, onion, cayenne pepper, cumin and parsley. Adjust salt and pepper if needed before serving.

By Mirelle B

Ingredients

• ✓ sea salt
• corn
• tomato
• monterey jack cheese
• orange bell pepper
• cucumber
• cilantro
• balsamic vinegar
• black pepper
• garlic powder

Instructions

1. 1 Preheat grill for medium heat and lightly oil the grate.
2. 2 Bring a large pot of water to a boil. Add corn; cook until tender, about 6 minutes. Drain.
3. 3 Cook corn on the preheated grill until lightly golden, about 5 minutes. Cool until easily handled, 5 to 10 minutes.
4. 4 Cut corn kernels off the cob with a sharp knife. Transfer to a large bowl; add tomato, Monterey Jack cheese, orange bell pepper, cucumber, and cilantro. Stir in balsamic vinegar, sea salt, pepper, and garlic powder; mix to combine.

By k8norris

Ingredients

• ✓ sea salt
• olive oil
• lemon juice
• orange blossom water
• orange juice
• orange zest
• arugula
• fig
• gorgonzola cheese
• pistachio
• black pepper

Instructions

1. 1 Combine olive oil, lemon juice, orange blossom water, orange juice, and orange zest in a glass jar and shake dressing until emulsified.
2. 2 Arrange arugula on a salad platter, place figs on top, then top with Gorgonzola cheese and scatter the crushed pistachios over to garnish. Season with salt and pepper. Pour the dressing over the salad and serve immediately.

By Anastasia

Ingredients

• ✓ sea salt
• cucumber
• cucumber
• heirloom tomato
• onion
• champagne vinegar
• balsamic vinegar
• olive oil
• agave nectar
• black pepper

Instructions

1. 1 Place cucumber chunks and cucumber slices in a large bowl; add tomato and onion.
2. 2 Whisk Champagne vinegar, balsamic vinegar, olive oil, agave nectar, sea salt, and black pepper together in a small bowl until frothy; pour over vegetables. Gently toss to coat.
3. 3 Cover the bowl with plastic wrap; refrigerate salad before serving, at least 1 hour.

By Kenedy Schlenker

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
• corn
• olive oil
• avocado
• black bean
• jalapeno pepper
• cilantro
• lime
• black pepper
• corn tortilla
• aluminum foil

Instructions

1. 1 Preheat grill to medium-high heat.
2. 2 Brush corn with olive oil and individually wrap with Reynolds Wrap® Aluminum Foil. Place on the grill, turning frequently for 20 minutes. Allow to cool slightly before handling.
3. 3 Cut corn off the cob and combine with black beans, jalapeno, cilantro and the juice of 1 lime. Season to taste with salt and pepper and set aside.
4. 4 Slice avocados in half and remove the seeds but do not remove the skin yet. Squeeze the juice of the remaining lime over the avocados and lightly brush them with olive oil.
5. 5 Grill flesh side down for 2 to 3 minutes and then remove. Quarter each avocado half and then carefully peel off the skin.
6. 6 Wrap tortillas in foil and place on the grill while the avocados are cooking.
7. 7 Build tacos by placing avocado slices on tortillas and then top with the corn and salsa.
8. 8 Serve with your favorite hot sauce and additional lime wedges.

By Reynolds KitchensR

Ingredients

• ✓ sea salt
• water
• all-purpose flour
• active dry yeast
• olive oil
• kosher salt
• pineapple
• olive oil
• prosciutto
• tarragon
• black pepper

Instructions

1. 1 To make the dough, combine warm water, 1/2 cup of flour, and yeast to a mixing bowl. Use a whisk to mix everything into a smooth batter. Cover bowl with a towel and let sit for 30 minutes.
2. 2 Add olive oil, salt, and remaining flour to the bowl, and stir with a spoon or fork until the mixture comes together to form a shaggy ball of dough.
3. 3 Transfer everything to a work surface and knead until the dough just starts to become elastic, about 2 minutes.
4. 4 Place dough in a lightly oiled zip-top bag. Press out most of the air, seal, and place in the refrigerator for 8 hours, or overnight.
5. 5 The next day, take the bag of dough out of the fridge, and leave out at room temperature until it roughly doubles in size, about 45 minutes.
6. 6 Meanwhile, preheat a charcoal grill until coals are white and ashy. Quarter your peeled and cored pineapple and trim out the tough, fibrous core in the center.
7. 7 Grill pineapple round-side down over hot coals until heated through, and fairly well charred, about 3 minutes; flip and continue to grill on the cored side until charred, 2 to 3 minutes. Reserve until needed.
8. 8 Once dough has doubled, remove from bag and divide into 4 portions. Form each portion into a ball and use a rolling pin to roll dough into an oval, or circle about an 1/8-inch thick.
9. 9 Place dough over hot coals, and grill until dough is cooked through, and about half the surface area is slightly charred, about 2 minutes per side.
10. 10 Remove from grill and top each warm flatbread with a drizzle of olive oil. Top with prosciutto, thin slices of grilled pineapple, tarragon leaves, and freshly ground black pepper. Finish with another small drizzle of olive oil and a pinch of flaky sea salt.

By John Mitzewich

Ingredients

• ✓ sea salt
• red cabbage
• celery root
• carrot
• green onion
• olive oil
• apple cider vinegar
• garlic
• balsamic vinegar
• celery seed
• black pepper

Instructions

1. 1 Combine red cabbage, celery root, carrot, and green onions in a large bowl.
2. 2 Place olive oil, apple cider vinegar, garlic, balsamic vinegar, celery seeds, salt, and black pepper in a jar. Seal and shake to mix well. Pour dressing over red cabbage mixture and toss to combine.

By Gina Milanese

Ingredients

• ✓ sea salt
• green cabbage
• red cabbage
• carrot
• celery
• sunflower kernel
• green onion
• onion
• mayonnaise
• white vinegar
• black pepper

Instructions

1. 1 Combine coleslaw mix, celery, sunflower kernels, green onion, and white onion in a large bowl; stir in mayonnaise. Sprinkle salad generously with vinegar, black pepper, and salt; adjust to desired consistency and flavor. Refrigerate coleslaw 8 hours to overnight; adjust seasoning if desired.

By Lanats