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

Recipe: MV Sea Salt Duck Cobb #MVSSrecipe A gorgeous salad, using locally grown

Recipe: MV Sea Salt Duck Cobb
#MVSSrecipe

A gorgeous salad, using locally grown and harvested duck added more flavor with our Sumac, Paprika, and Garlic Sea Salt Blend!

For the dressing:
1/2 tablespoon Martha’s Vineyard Sumac, Paprika, and Garlic Sea Salt Blend
6 tablespoons olive oil
1 garlic clove, minced
2 tablespoons rice wine vinegar
1 teaspoon mustard
1 tablespoon local honey

For the salad:
2 duck breasts
1 head romaine lettuce, chopped
4 hard-boiled eggs, peeled and quartered
8 slices bacon, cooked and chopped
1 large heirloom tomato, sliced
1/2 cup pickled red onions

To prepare the duck breast, sprinkle with Martha’s Vineyard Sumac, Paprika, and Garlic Sea Salt Blend and drizzle with olive oil. Preheat grill to medium high and cook the duck breasts, fat side down first, and then turn. Cook until medium rare and set aside to rest before slicing.

In a medium jar, shake up all the dressing ingredients until emulsified. Set aside.

Combine all the salad ingredients together as you wish. Toss the lettuce in the dressing and top withe eggs, bacon, tomato, pickled onions, and warm duck breast. Drizzle extra salad dressing over the duck and sprinkle with even more sea salt for added texture and flavor!

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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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Save this #MVSSrecipe for when your summer garden is popping! Marinated Cucumb

Save this #MVSSrecipe for when your summer garden is popping! 🥒

Marinated Cucumber Dill Salad
Serves 4
2 cucumbers, thinly sliced
2 tbsp greek yogurt
1 tbsp extra virgin olive oil
1 tbsp fresh or dried dill
1 tsp Lemon Verbena and Dill Sea Salt
In a medium bowl, whisk the yogurt, olive oil, dill, and sea salt.
Toss cucumbers with this dressing and let sit for an hour before serving.
Serve cold. Finger crush a bit extra Lemon Verbena and Dill Sea Salt over the top.

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RECIPE: Salted Caramel Pot de Cremes Makes 6 servings #mvssrecipe For pot de cr

RECIPE: Salted Caramel Pot de Cremes
Makes 6 servings #mvssrecipe

For pot de cremes:
1 cup heavy cream
1 cup whole milk
2/3 cup dark brown sugar
2 large eggs
1 egg yolk
1 teaspoon vanilla extract
1/4 teaspoon Martha’s Vineyard Premium Sea Salt

For salted caramel sauce:
1 cup granulated sugar
1/4 cup water
1 cup heavy cream
1/2 tablespoon Martha’s Vineyard Premium Sea Salt
1 teaspoon vanilla extract

Preheat oven to 325F and prepare six ramekins on a pan. Fill pan halfway with water. Set aside.
In a medium sauce pan, simmer the heavy cream, milk, sea salt, and sugar together.
Separately in a large bowl, whisk the eggs, yolk, and vanilla extract.
Once cream mixture simmers, slowly temper into the whisked eggs slowly, as to not cook the eggs. Whisk quickly and evenly.
Strain to make sure mixture is smooth and carefully pour into ramekins. Bake in water bath for 20-30 minutes, until the custard slightly jiggles but not to much. Remember it will continue to cook once it’s removed from the oven.

Refrigerate and let set for two hours. In the meantime, make the caramel sauce by mixing the sugar and water in a medium saucepan. Make sure the sugar feels like wet sand all over and that the sides of the pan are wet so that no sugar crystalizes.
Cook over high heat carefully, until it turns a golden brown. Carefully pour in the heavy cream and whisk – the mixture will bubble up so make sure you are using a tall saucepan.
Whisk in vanilla and sea salt and let cool to touch.

To serve: pour a tablespoon of salted caramel sauce over the pot de creme ramekin and sprinkle with extra Martha’s Vineyard Premium Sea salt. Enjoy!

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RECIPE: Squash Burrata Salad with Sumac, Paprika, & Garlic Sea Salt #mvssrecipe

RECIPE: Squash Burrata Salad with Sumac, Paprika, & Garlic Sea Salt
#mvssrecipe
Serves 2-4

2 small Koginut squash, or any sweet, small squash
2 tablespoons olive oil
1 teaspoon Martha’s Vineyard Sumac, Paprika, and Garlic Sea Salt

1 pound fresh burrata
1/4 cup toasted pumpkin seeds
2 tablespoons chopped fresh parsley

To serve:
Martha’s Vineyard Sumac, Paprika, and Garlic Sea Salt
Balsamic Vinegar Glaze

Preheat oven to 375F and line a baking sheet with either silicone or parchment.
Cut the ends off the squash, leaving the peel on, remove the seeds, and cut into thin wedges.
Toss with olive oil and sea salt, and place in one layer on baking sheet. Roast until tender, flipping halfway, between 20-40 minutes, depending on the squash variety used.

To serve, place warm squash in large bowl and top with hand torn burrata. Sprinkle pumpkin seeds and fresh parsley. When ready to serve, sprinkle extra Martha’s Vineyard Sumac, Paprika, and Garlic Sea Salt and drizzle with balsamic glaze. Enjoy!

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RECIPE: Squash Burrata Salad with Sumac, Paprika, & Garlic Sea Salt #mvssrecipe

RECIPE: Squash Burrata Salad with Sumac, Paprika, & Garlic Sea Salt
#mvssrecipe
Serves 2-4

2 small Koginut squash, or any sweet, small squash
2 tablespoons olive oil
1 teaspoon Martha’s Vineyard Sumac, Paprika, and Garlic Sea Salt

1 pound fresh burrata
1/4 cup toasted pumpkin seeds
2 tablespoons chopped fresh parsley

To serve:
Martha’s Vineyard Sumac, Paprika, and Garlic Sea Salt
Balsamic Vinegar Glaze

Preheat oven to 375F and line a baking sheet with either silicone or parchment.
Cut the ends off the squash, leaving the peel on, remove the seeds, and cut into thin wedges.
Toss with olive oil and sea salt, and place in one layer on baking sheet. Roast until tender, flipping halfway, between 20-40 minutes, depending on the squash variety used.

To serve, place warm squash in large bowl and top with hand torn burrata. Sprinkle pumpkin seeds and fresh parsley. When ready to serve, sprinkle extra Martha’s Vineyard Sumac, Paprika, and Garlic Sea Salt and drizzle with balsamic glaze. Enjoy!

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RECIPE: Jammy Eggs and Asparagus #mvssrecipe You’re going to want to save this

RECIPE: Jammy Eggs and Asparagus #mvssrecipe

You’re going to want to save this one for the morning! The perfect appetizer or breakfast meal, you’ll keep coming back to this simple recipe time and time again.

Serves 4

8 large eggs
1 pound asparagus, trimmed
2 tablespoons olive oil
Martha’s Vineyard Sea Salt Porcini Blend, to taste

Bring a medium-sized pot of water to a boil over high heat. Drop eggs into the water carefully and cook 6 minutes, making sure the heat is adjust so that you continuously have a gentle rolling boil. In the meantime, prepare an ice bath to cool the eggs and stop the cooking.

Once the six minutes pass, carefully remove the eggs from boiling water and
place in ice bath. Let them cool for ten minutes and gently peel them. Set aside.

Sauté the asparagus in olive oil and season with the Martha’s Vineyard Sea Salt Porcini Blend.

To serve, place asparagus on a layer and top with halved eggs sprinkled with more Martha’s Vineyard Sea Salt Porcini Blend. Serve at desired temperature.

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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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