Recipes

You’ve landed on the MV Sea Salt Recipes because you are a cook/eater/both or just inquisitive. Whatever path led you here, WELCOME. We have created and also assembled recipes which shine with Martha’s Vineyard Sea Salt. Your and my forbearers all consumed good quality, honest, untainted sea salt so now is your chance to do so as well. Taste the difference, and then send us your comments to info@mvseasalt.com.

Thank you, Heidi & Curt
P.S. Recipe development left to a professional, Marnely Murray

Blueberry Honey Chicken Serves 2 #MVSSrecipe This super simple chicken dish is

Blueberry Honey Chicken
Serves 2
#MVSSrecipe

This super simple chicken dish is delicious year-round thanks to our Martha’s Vineyard Blueberry Honey Sea Salt blend! 

2 large chicken breasts, skinless and boneless
1/2 cup all purpose flour
1 tablespoon cornstarch
1 teaspoon Martha’s Vineyard Premium Sea Salt

1 cup fresh or frozen blueberries 
1/4 cup honey
1/2-1 cup chicken stock
1 teaspoon Martha’s Vineyard Blueberry Honey Sea Salt Blend

1/2 cup vegetable oil, for pan frying

Butterfly the chicken breasts and pound until even. Whisk together the flour, cornstarch, and sea salt and dredge chicken in this mixture. 

Heat oil in cast iron pan over medium high heat and once ready, fry the chicken breasts on both sides until cooked. Set aside and remove all but one tablespoon of oil. 

Add blueberries, honey, and chicken stock and reduce until a sauce forms. Place chicken back in pan with sauce, and serve over rice or quinoa. Sprinkle with even more Martha’s Vineyard Blueberry Honey Sea Salt Blend for more flavor!

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RECIPE: Tomato Strawberry “Carpaccio” #MVSSrecipe Serves 4 An end-of-summer cel

RECIPE: Tomato Strawberry “Carpaccio” #MVSSrecipe
Serves 4

An end-of-summer celebration of all our favorite things: tomatoes, strawberries, and sea salt!

2 large farm fresh tomatoes, sliced thinly
6-10 fresh strawberries, sliced thinly
1/4 cup feta or plant based cheese
1/4 teaspoon Martha’s Vineyard Sea Salt Naughty Blend per person
To taste: feta or plant-based cheeses crumbles, basil olive oil

Layer the thinly sliced tomatoes and strawberries over a plate and sprinkle with cheese, sea salt, and basil olive oil for a quick and easy salad or appetizer. This can be served chilled or room temperature. 

#marthasvineyard #marthasvineyardlife #seasalt #recipes #newenglandlife #ignewengland #SeaSalt #GetSaltyMV #NewEngland #VisitMV #VisitMA #SaltLife #oceanfriendlyrestaurant

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RECIPE: Smoked Oak Cast Iron Carrots #MVSSrecipe⠀ ⠀ Ingredients⠀ 2 pounds carrot

RECIPE: Smoked Oak Cast Iron Carrots #MVSSrecipe⠀

Ingredients⠀
2 pounds carrots, peeled and cut in half lengthwise⠀
2 tablespoons olive oil⠀
2 tablespoons unsalted butter⠀
1 tablespoon Smoked Oak Sea Salt⠀

In a large cast iron pan over high heat, melt the olive oil and butter together.⠀

Place carrots cut side down on sizzling cast iron to sear for five minutes.⠀

Reduce heat to medium, add a plash of water, and cover the pan for ten minutes until the carrots are tender.⠀

Serve with a heavy sprinkling of Smoked Oak Sea Salt.

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RECIPE: Cape Cod Cranberry & Ginger Sauce with Blueberry Honey Sea Salt #MVSSrec

RECIPE: Cape Cod Cranberry & Ginger Sauce with Blueberry Honey Sea Salt #MVSSrecipe⠀

Ingredients⠀
1 pound fresh cranberries⠀
1 teaspoon fresh ginger, grated⠀
1 cup water⠀
1/2 cup granulated sugar⠀
1/4 cup chopped candied ginger⠀
1 teaspoon Blueberry Honey Sea Salt⠀

In a medium saucepan, place cranberries, grated ginger, water, and sugar and simmer over medium heat for 10-15 minutes, until cranberries start popping.⠀

Reduce the heat, add the candied ginger and Blueberry Honey Sea Salt and stir.⠀

Cook for five more minutes and refrigerate before serving.

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RECIPE: Salt Potatoes with Martha’s Vineyard Premium Sea Salt #MVSSrecipe⠀ ⠀ Ing

RECIPE: Salt Potatoes with Martha’s Vineyard Premium Sea Salt #MVSSrecipe⠀

Ingredients⠀
3/4 cup Martha’s Vineyard Premium Sea Salt⠀
4 cups water⠀
2 pounds fingerling potatoes, washed⠀

Place potatoes, salt, and water in a medium pot and cook over medium high heat, about 30 minutes or until potatoes are tender.⠀

Drain and place on tray to dry out and for a thin salt crust.⠀

Enjoy with olive oil or butter.

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RECIPE: Island Honey & Lemon Roasted Yams with Lemon Verbena Sea Salt #MVSSrecip

RECIPE: Island Honey & Lemon Roasted Yams with Lemon Verbena Sea Salt #MVSSrecipe⠀

Ingredients⠀
5-6 medium yams, peeled and diced⠀
1/4 cup olive oil⠀
1 lemon, juiced⠀
2 tablespoons Lemon Verbena Sea Salt Blend⠀
1/4 cup honey⠀

In a large bowl, place the cut yams. In a smaller bowl, whisk together the oil, lemon juice, sea salt, and honey. Drizzle the yams with half of this mixture, reserving the other half.⠀

Roast in a preheated oven at 375F for 30-45 minutes, until golden brown and tender. Remove from oven and drizzle with remaining mixture.⠀

Serve with an extra sprinkling of Lemon Verbena Sea Salt Blend.

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RECIPE: Sumac, Paprika, and Garlic Sea Salt Brined Turkey and Gravy #MVSSrecipe⠀

RECIPE: Sumac, Paprika, and Garlic Sea Salt Brined Turkey and Gravy #MVSSrecipe⠀

10-12 pound turkey, giblets and neck removed (save these to make gravy)⠀
1 cup Martha’s Vineyard Premium Sea Salt⠀
1 orange, sliced⠀
1 bunch fresh sage⠀
1 bunch fresh thyme⠀
2 tablespoons whole black peppercorns⠀
water⠀

1 stick unsalted butter, softened⠀
2 tablespoons Sumac, Paprika, and Garlic Sea Salt⠀
1 tablespoon freshly ground black pepper⠀

Brine: mix the sea salt, orange, herbs, & peppercorns with the water in a large bowl or bucket that the entire turkey can comfortably sit in your fridge overnight. Stir the salt until dissolved & lower the turkey into the brine. Make sure to covers the entire turkey, and if it doesn’t, turn the turkey every 4 hours so every part gets evenly brined.⠀

Season: the brined turkey, first rinse the turkey under fresh water carefully in your sink (save the orange slices). Have a roasting pan ready to place it on. In a small bowl, mix the softened butter, sea salt, and pepper. Using your hands, slather the butter all over the turkey.⠀

Roast: place leftover orange slices from brine in the turkey cavity. Cook turkey at a preheated oven of 350F for one hour & cover the breast with foil. Cook for another hour and a half, or as long as it needs to reach 165F when tested with a meat thermometer. To serve turkey, let rest for at least 10-15 minutes and slice carefully to serve.⠀

While turkey is brining, take the giblets and neck of the turkey and simmer in water with carrots, celery, peppercorns, & herbs to your liking. This will make a stock for the base of your gravy tomorrow.⠀

Skim the stock if needed & let simmer for 2-3 hours. Strain & save the liquid in the fridge overnight. Next day once the turkey is roasted, scrape the roasting pan bits into a sauce pot with 1/2 stick of butter & let melt. Add 1/4 cup flour, whisk over medium heat.⠀

Whisk in the stock & taste for seasoning. Add sea salt and pepper as needed. If you need to thicken your gravy more, in a small bowl whisk equal parts flour & vegetable oil & drizzle into the gravy, whisk as you add, this should thicken to your liking.⠀
Once cooked for about 15 minutes, strain and serve.

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Get ready for the most delicious #Thanksgiving recipes ever starting tomorrow,

Get ready for the most delicious #Thanksgiving recipes ever 🍴 starting tomorrow, our social media platforms will be sharing a holiday recipe a day, so make sure to turn on notifications for our posts! #marthasvineyard #recipes

Check out the menu and recipes coming to you:

Sumac, Paprika, and Garlic Sea Salt Brined Turkey and Gravy

Island Honey & Lemon Roasted Yams with Lemon Verbena Sea Salt

Salt Potatoes with Martha’s Vineyard Premium Sea Salt

Cape Cod Cranberry & Ginger Sauce with Blueberry Honey Sea Salt

Smoked Oak Sea Salt Cast Iron Carrots

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