Roasted Acorn Squash With Himalayan Salt

Roasted Acorn Squash With Himalayan Salt

This marvelous vegetable creation is good enough to do double duty as a side dish and goes perfectly with Chicken, Turkey, Beef, Ham and Pork! This is also a great addition to fall feasts such as Thanksgiving, lending unique salt flavor to a traditional vegetable dish.

Serves 4

Ingredients

  • 2 large Acorn Squash, peeled, seeded, and cut into 3/4 inch cubes
  • 1 medium carrot, peeled and cut into 1/2 inch cubes
  • 1 small onion, peeled and chopped
  • 2 tablespoons extra virgin olive oil
  • 1/2 Teaspoon Rosemary
  • 1/2 Teaspoon Himalayan Salt
  • Ground pepper, to taste

Directions:
1)     Preheat oven to 400°F.
2)     In a medium mixing bowl, toss butternut squash, carrot, onion, Rosemary Finishing Salt, and olive oil together until evenly coated with oil and herb salt.
3)     Season with pepper to taste; if you would like a stronger Rosemary flavor, you can add 1/2 tbsp fresh chopped Rosemary, or, for more salt and rosemary flavor, add more Finishing Salt, and mix that in as well.
4)     Place evenly on a non-stick baking sheet and roast until tender, about 30-40 Minutes.

Serve hot with your choice of meat and a salad, or alone as a vegan appetizer!

Roasted Acorn Squash With Himalayan Salt

 

Himalayan Salt & Indian Black Pepper Squid

Himalayan Salt & Indian Black Pepper Squid

This simple, delicious recipe for fried, spiced squid is lightly coated in Himalayan Sea Salt and Indian Black Pepper. Everyone will love this on a hot summer’s day; simply serve with a fresh garden salad for a light, yet flavorful summer dish! 

*Follow this up with Himalayan Salt Grilled Fruit Skewers (see recipe below or follow text link), the perfect finish to this great summer meal!

Prep Time: 20 Min. | Serves 4

Ingredients: 

  • 20 oz. squid
  • 2 cup flour
  • 2 cup corn flour
  • 4 tbsp. Himalayan sea salt
  • 4 tbsp. Indian Black Peppercorns
  • 1 1/2 cups sesame or  peanut oil

Directions:

1.   Cut the squid tube to open up flat and remove any skin or tough inside bits. Cut across into 2cm wide strips and put aside.
2.   Heat a small frying pan over high heat with no oil. Roast the peppercorns for a few minutes until they start to sizzle and pop, then remove from the pan and set aside. Add the Himalayan sea salt to the pan and cook over high heat until the salt has turned a grey colour then remove from heat.
3.   Grind the salt and pepper mixture into a fine powder.
4.   Heat a wok or deep frying pan with your choice of oil over high heat.
5.   Combine equal amounts of cornflour and flour, in a plastic bag, with the salt and pepper mixture. Place the squid in the bag in small amounts, seal and shake until thoroughly covered in the spice mix. Shallow fry the squid in batches until just cooked, about 30 seconds.
6.   Serve and eat while hot.

*This recipe also works great for scallops & octopus!

Himalayan Salt & Indian Black Pepper Squid

Salt Grilled Garlic Shrimp & Scallops

Salt Grilled Garlic Shrimp & Scallops

This is a quick, easy recipe that allows for more fun than work, using a Himalayan Salt Slab!

Ingredients:

  • 1lb Shrimp (Shelled & Deveined)
  • Garlic Powder (To taste)
  • Parsley
  • Paprika (To taste)
  • 1/2 Cup Unsalted Butter
  • Large Salt Grill Block

Directions:

1.) Heat your salt grill on your stove top or on a BBQ Grill to about 525-550 degrees.

2.) Lightly butter the salt grill (keep in mind, the more butter you use, the less salty your food will be)

3.) Place your shrimp & scallops on the salt grill

4.) Sprinkle with Garlic powder, Parsley & a touch of Paprika

5.) Cook shrimp & scallops on one side and then the other until done

Serve with rice & vegetables or your own choice of sides & enjoy!

Salt Grilled Garlic Shrimp & Scallops

Grilled Himalayan Salt Chili-Lime Chicken Kabobs

Grilled Himalayan Salt Chili-Lime Chicken Kabobs

This fabulous recipe makes a flavorful, spicy chicken that’s fun to eat!  

Ingredients

  • 3 tablespoons olive oil
  • 1 1/2 tablespoons red wine vinegar
  • 1 lime, juiced
  • 1 teaspoon chili powder
  • 1/2 teaspoon Paprika
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon garlic powder
  • Cayanne pepper to taste
  • Freshly ground black pepper to taste
  • 1 pound skinless, boneless chicken breasts, cut into 1” pieces
  • Skewers
  • Himalayan Salt Block

Directions

1.     In a small bowl, whisk together the vinegar, olive oil, and lime juice. Season with paprika, garlic powder, cayenne pepper, chili powder, onion powder, and black pepper. Place the chicken in a bowl or shallow baking dish with the sauce, and stir to coat. Cover, and marinate in the refrigerator for at least 1 hour.

2.     Heat salt grill to 550 degrees. Thread chicken onto skewers & discard the remaining marinade.

3.     Lightly oil the salt block. Grill skewers for 10 to 15 minutes, or until the chicken juices run clear.

Grilled Himalayan Salt Chili-Lime Chicken Kabobs

Himalayan Sea Salted Fresh Fruit Salad

Himalayan Sea Salted Fresh Fruit Salad

A sweet & salty fruit salad that’s perfect for any summer occasion, this easy to prepare dish adds a cool, fruity burst of flavor to finish off any summer meal with gourmet flare!  

Serves 12

Ingredients: 

  • 1 Seedless Watermelon, cut into 1″ chunks
  • 1 Pineapple, cut into 1″ chunks
  • 1 Honeydew melon, cut into 1″ chunks
  • 1 Canelope, cut into 1″ chunks
  • 2lbs Fresh Cherries, pitted & cut into halves
  • Fine Grain Himalayan Sea Salt to taste

Directions:

1.     Mix fruit together in a large serving bowl & sprinkle with Himalayan Sea Salt to taste.

2.     Chill in freezer for about 20 min., stir well once at 10 min.

3.     Serve chilled.

Note: You can also stick toothpicks in the chunks of fruit & serve as appetizers!

Himalayan Sea Salted Fresh Fruit Salad