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These simple recipes offered to you are enhanced by a light finishing touch of our special salts to show the versatility you can achieve with everyday foods.

If you enjoy pepper, try our very special Parameswaran pepper from a private estate in India, in a beautiful valley where elephants are common and tigers still occasionally seen.

The pepper is ripened on the vine, selected, hand-harvested and sun dried. To reach the market in perfect condition it is then vacuum packed. This method ensures the most intense and subtle range of flavors available in black pepper.

It comes in black and white varieties, and is considered by many to be one of the finest peppers in the world.

Grains of Paradise is a spicy pepper-like seed that was used in Medieval times as a substitute for the then more expensive pepper. It has a lovely, spicy floral taste.

I use fresh organic ingredients when possible.

Enjoy experimenting with your own favorite salts! 


 Elevated Scrambled Eggs salts of the earth

3 large organic eggs

Splash of milk

Butter or virgin coconut oil

Preheat a cast iron or ceramic pan, then add butter or oil, then beaten eggs, and cook moving the eggs around constantly until done, but not overcooked.

Finish lightly with Black Truffle Salt and pepper or grains of paradise if desired. 

Also recommended:  Halen Mon Oak Smoked Salt, Wild Porcini Salt, Halen Mon Pure White Salt, or Wild Porcini Salt.

Sautéed Mushrooms with Black Pharaoh Pyramid Salt






Wash, dry and halve mushrooms (white or baby portabella)

Heat a cast iron pan to medium high and then add a touch of extra virgin olive oil and sauté mushrooms until golden brown.

Finish with Black Pharaoh Pyramid Salt and pepper or Grains of Paradise

Serve over chopped parsley.

Also recommended:  Garlic Lovers Salt

Steak Seared in a Cast Iron Pan




Good quality sirloin steak at room temperature.

Heat a cast iron pan to medium high, add a touch of extra virgin olive oil and sear steak on both sides (more time on the first side, less on the second) to desired doneness. Allow to rest 5 minutes.

Finish with Halen Mon Pure White Salt to taste and pepper

Also recommended:  Halen Mon Oak Smoked Salt, Alaska Pure Alder Smoked Salt, Maine Cherrywood Smoked Salt, or Garlic Lovers Salt. 

The classic: Fleur de Sel de Camargue

Wild Caught Cod with Aphrodite Lemon Flake Salt






In a hot cast iron pan, sear the cod in extra virgin oil until just cooked through, season with Aphrodite Lemon Flake Salt, and serve with lemon and parsley garnish. Simply  wonderful.

Also recommended:  Alaska Pure Alder Smoked Salt for a delicate smoked taste.

Seared Scallops

Large sea scallops are seared in a well-heated to medium high pan to which a little extra virgin oil has been carefully added after the pan is hot and heated for just a minute more. It is recommended to sear on just one side to avoid over-cooking the scallops and to get a beautiful brown color on the top. I turn them over for just a few seconds.

Garnish lightly with Molokai Kilauea Black Salt for a dramatic finish and a lemon slice.

Also recommended:  Aphrodite Lemon Flake

Goat Cheese Trio Appetizer

Creamy, tangy goat cheese can be the most versatile appetizer with the addition of a few special flavored salts. Try Mint and Rosemary Salt, Oregon Alderwood Smoked Salt, or Alaska Pure Wild ( a gorgeous color!), Tomato Salt, Black Nicoise Olive, or perhaps Lavender Rosemary with a light drizzle of honey.


A light appetizer dish with grape tomatoes and crisp Romaine lettuce accented with Black Nicoise Olive Salt.

Also recommended: French Garden Blend Salt


Coat your favorite mixed nuts lightly with extra virgin olive oil and our Smoked Paprika Lovers Salt and toast in the oven at 300 degrees to desired color. Serve warm.

Pineapple with Molokai Kilauea Black Salt

Salt brings out the sweetness in pineapple, mango, and watermelon. Just a little goes a long way, looks so dramatic, and tastes wonderful.

Strawberries with Chocolate Salt

Fruit is enhanced with a touch of salt, but with Meadow Chocolate Fleur de Sel it is elevated indeed! Try also with raspberries, pineapple, or over coffee ice cream!

Pan fry or bake with olive oil organic potatoes that have been sliced evenly into french fry shape and drain. Dust very lightly with Black Truffle Salt for a gourmet taste experience.

Also recommended: Garlic Lovers Salt

Hummus can be a delicious appetizer dish especially when finished (use less in your recipe) with our special salts! The recipe below is a lower fat version of Nigella Lawson’s famous peanut butter hummus. Place a 15 oz can of organic chick peas (Garbanzo beans) in a food processor along with 1 clove of peeled garlic, 2 Tbsp lemon juice, 1 Tbsp extra virgin olive oil, ½ tsp (this is less than the recipe calls for) good salt (such as Utah Jurassic Red), ¾ tsp ground cumin, 3 or 4 Tbsp Greek yogurt (0% fat works fine), 1 Tbsp peanuts only organic peanut butter or Tahini paste, and process until smooth. Makes six servings at about 120 calories each.

Garnish if desired with a pinch of Sesame Salt, Smoked Paprika Salt, a few drops of olive oil, and chopped peanuts or any combination of nuts and seeds you like. Serve with raw vegetables, pita bread wedges, or whole grain crackers. 


For a special dish, the color and flavor of purple potatoes accented with saffron is hard to beat! 

(Multi-color potatoes are becoming increasingly popular and more available these days at places such as Earth Fare.)

Simply boil potatoes until tender, cool a bit, then slice, and serve with extra virgin olive oil drizzled over them and highlight the presentation with our Saffron Salt




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