Type what you have

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
• ✓ 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

Ingredients

• ✓ sea salt
• vegetable broth
• rosemary
• sage
• thyme
• savory
• ice water

Instructions

1. 1 Combine broth, salt, rosemary, sage, thyme, and savory in a large stockpot. Bring to a boil, stirring frequently until salt dissolves; let cool to room temperature. Pour into a food-grade 5-gallon bucket. Stir in ice water.
2. 2 Pat turkey dry; remove giblets from cavity. Place turkey, breast-side down, into brine, making sure cavity fills. Refrigerate at least 8 hours, or overnight.
3. 3 Drain off and discard excess brine; pat turkey dry. Cook turkey as desired, reserving drippings for gravy. Note that brined turkeys often cook 20 to 30 minutes faster; start checking for doneness early.

By SHERI GAILEY

Ingredients

• ✓ sea salt
• olive oil
• balsamic vinegar
• maple syrup
• dijon mustard
• garlic
• black pepper

Instructions

1. 1 Stir together olive oil, balsamic vinegar, and maple syrup in a small bowl or cup until well blended. Mix in mustard and grated garlic. Season with salt and pepper.

By Barbara Sauermann

Ingredients

• ✓ sea salt
• plum
• sugar
• ginger
• chili powder
• clove
• cinnamon
• white vinegar

Instructions

1. 1 Combine plums and sugar in a heavy-bottomed stockpot; cook over medium heat, stirring occasionally, until mixture turns to liquid, 8 to 10 minutes.
2. 2 Stir in salt, ginger, chili powder, cloves, and cinnamon; cook over low heat until reaches desired consistency, stirring often to prevent chutney from sticking, about 15 minutes. Taste and adjust spices if needed.
3. 3 Stir in vinegar; cook over low heat, stirring frequently to prevent burning, 5 minutes. Cool completely, about 30 minutes. Refrigerate and use within 3 to 4 weeks.

By Jill Sander

Ingredients

• ✓ sea salt
• water
• calcium chloride
• liquid rennet
• milk
• feta cheese culture
• water
• calcium chloride
• white vinegar

Instructions

1. 1 Combine 1/4 cup water and 1/2 teaspoon calcium chloride in a small bowl; mix well.
2. 2 Combine 1/4 cup water and 1/2 teaspoon rennet in another small bowl; mix well.
3. 3 Pour milk into a double boiler set over medium-low heat. Heat milk until it registers 86 degrees F (30 degrees C) on an instant-read thermometer. Sprinkle cheese culture on the surface. Allow to dissolve without stirring for a few minutes, then stir well. Cover and keep at 86 degrees F (30 degrees C) for 1 hour.
4. 4 Pour calcium chloride mixture into the milk; stir for 1 minute. Add rennet mixture; stir for 1 to 2 minutes. Let stand at room temperature until milk sets into curd, about 1 hour. Press edge of the curd gently with a palette knife or the back of a spoon to check for firmness.
5. 5 Cut curd all the way to the bottom of the pot into 1-inch squares. Stir gently with a rubber spatula. Let rest, 5 to 10 minutes.
6. 6 Stir curds, maintaining temperature at 86 degrees F (30 degrees C), until they sink to the bottom of the pot, about 20 minutes. Scoop out liquid (whey) with a ladle and discard or reserve for another use.
7. 7 Line 2 basket-style molds with damp cheesecloth. Ladle curds into the molds with a slotted spoon and cover with ends of cheesecloth. Place one mold on top of the other, pressing lightly. Let drain, switching the molds and stirring curds a few times, until cheese is firm, at least 4 hours.
8. 8 Mix 8 cups water, sea salt, 1 teaspoon calcium chloride, and white vinegar together in a large container to make brine. Submerge cheese in brine and let soak, at least 8 hours and up to 3 weeks.

By ChefJackie

Ingredients

• ✓ sea salt
• butter
• shallot
• garlic
• button mushroom
• rosemary
• white wine
• heavy cream
• black pepper
• parmesan cheese

Instructions

1. 1 Melt butter in a heavy-bottomed pan over medium heat until foamy, 3 to 4 minutes. Add shallots and garlic; cook and stir for 3 minutes. Stir in mushrooms and rosemary until coated; cook for 1 minute.
2. 2 Pour 4 tablespoons wine into mushroom mixture; cook and stir until mushrooms are golden brown, 3 to 5 minutes. Increase the heat to medium-high; add cream and remaining 2 tablespoons white wine. Cook and stir until gravy is creamy and thick, about 5 minutes. Season with salt and pepper, then sprinkle with Parmesan cheese.

By Amber D Marcu

Ingredients

• ✓ sea salt
• tomato paste
• apple cider vinegar
• maple syrup
• molasses
• mustard powder
• garlic powder
• paprika
• black pepper
• turbinado sugar

Instructions

1. 1 Gather the ingredients.
2. 2 Blend tomato paste, apple cider vinegar, maple syrup, molasses, mustard powder, garlic powder, smoked paprika, sea salt, ground black pepper, and sugar together in a blender.
3. 3 Pour blended mixture into a saucepan and cook over medium heat, stirring constantly, until just heated through, about 5 minutes.

By chefcs

Ingredients

• ✓ sea salt
• brown sugar
• paprika
• black pepper
• onion powder
• garlic powder
• cumin
• sage
• crushed red pepper
• chili powder
• thyme

Instructions

1. 1 Mix brown sugar, sea salt, paprika, black pepper, onion powder, garlic powder, cumin, sage, red pepper flakes, chili powder, and thyme in a bowl until well blended. Store in an airtight container.

By Nicholas NickytheFish Colvard

Ingredients

• ✓ sea salt
• roma tomato
• green bell pepper
• onion
• garlic
• olive oil
• garlic powder
• black pepper
• mayonnaise
• chipotle pepper

Instructions

1. 1 Preheat an outdoor grill for high heat, and lightly oil the grate.
2. 2 Rub tomato halves, bell pepper halves, onion halves, and garlic halves with olive oil; season with garlic powder, sea salt, and black pepper.
3. 3 Cook vegetables on preheated grill, turning regularly, until wrinkled and slightly charred, 5 to 10 minutes.
4. 4 Put grilled vegetables into a blender bowl with mayonnaise and dried chipotle pepper; blend until smooth.

By honeykaron

Ingredients

• ✓ sea salt
• white vinegar
• water
• cauliflower
• hot chile pepper
• garlic
• mustard seed
• black peppercorn
• coriander seed
• dill seed
• allspice berry
• red pepper flake
• bay leaf

Instructions

1. 1 Inspect three quart-sized jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water for at least 5 minutes.
2. 2 Meanwhile, combine vinegar, water, and salt in a pot over medium heat; bring to a simmer.
3. 3 Pack each sterilized jar with equal amounts of cauliflower, chile peppers, garlic, mustard seed, peppercorns, coriander seeds, dill seeds, allspice berries, red pepper flakes, and bay leaves. Pour vinegar mixture into jars, filling to within 1/2 inch of the top. Run a clean knife or thin spatula around the insides of the jars to remove any air bubbles. Wipe the rims with a moist paper towel to remove any residue. Top with lids and screw rings on tightly.
4. 4 Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars 2 inches apart into the boiling water using a holder. Pour in more boiling water to cover jars by at least 1 inch. Bring to a rolling boil, cover, and process for 10 minutes.
5. 5 Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Press the center of each lid with a finger to ensure the lid does not move up or down. Remove the rings for storage and store in a cool, dark area.

By Kimberly D B Woodward

Ingredients

• ✓ sea salt
• water
• chicken
• carrot
• celery
• sweet onion
• leek
• garlic
• garlic powder
• rosemary
• parsley
• thyme
• parsley

Instructions

1. 1 Combine water, chicken, carrots, celery, onions, leeks, sea salt, garlic, garlic powder, rosemary, dried parsley, and dried thyme in a large stock pot; partially cover pot with a lid. Bring mixture to a boil, reduce heat, and simmer until chicken is fully cooked and falling off the bone, about 2 hours.
2. 2 Remove chicken from pot. Stir in fresh parsley until wilted, 2 to 3 minutes. Remove broth from heat and allow to cool slightly. Strain broth into freezable 2 to 4 cup containers. Use immediately or freeze.

By JW

Ingredients

• ✓ sea salt
• habanero pepper
• hot pepper sauce
• teriyaki sauce
• liquid smoke
• black pepper
• red pepper flake
• chipotle pepper
• ground ginger
• garlic powder
• bourbon whiskey
• cider vinegar
• limeade concentrate
• tomato paste
• corn syrup
• raspberry balsamic vinegar
• white sugar
• blackberry jelly
• blackberry
• ketchup

Instructions

1. 1 Gather the ingredients.
2. 2 Combine ketchup, blackberries, blackberry jelly, sugar, raspberry balsamic vinegar, corn syrup, tomato paste, limeade concentrate, cider vinegar, salt, bourbon, garlic powder, ginger, ground chipotle pepper, red pepper flakes, black pepper, liquid smoke, teriyaki sauce, and hot pepper sauce in a large pot over medium-high heat; bring to a simmer.
3. 3 Reduce heat to medium-low; simmer for 10 minutes. Add 3 whole habanero peppers; simmer until sauce is thickened, about 20 minutes more. Discard habanero peppers.
4. 4 Fill a blender no more than halfway with barbecue sauce. Cover and hold down lid with a towel; pulse a few times before leaving on to blend. Pour into a bowl. Repeat with remaining sauce.

By Smoke

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