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

How to get through the week: bake this #MVSSrecipe: Salted Espresso Chocolate Ch

How to get through the week: bake this #MVSSrecipe: Salted Espresso Chocolate Chip Cookies!

Makes 12 cookies

145 grams all purpose flour
1/4 + 1/8 teaspoon baking soda
1/8 teaspoon ground nutmeg
1 teaspoon espresso powder
90 grams unsalted butter, sifted
135 grams dark brown sugar
1 large egg
1 teaspoon vanilla extract
150 grams chocolate chips

1 tablespoon Martha’s Vineyard Premium Sea Salt
1 teaspoon espresso powder

Preheat oven to 375F. Whisk together flour, baking soda, nutmeg, and espresso powder. Set aside.

In mixer, cream together butter and sugar for ten minutes. Add egg and vanilla.

Dump in dry ingredients and chocolate chips. Mix just until incorporated.

Roll into balls and place on greased/parchment baking tray. Crush the MV Sea Salt with the espresso powder and sprinkle on top of dough balls.

Bake between 10-15 minutes, depending on size. Let cool five minutes for the perfect cookie!

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Pepper Jelly Deviled Eggs are our next #MVSSrecipe!⠀ Makes 8⠀ ⠀ 4 large eggs⠀ 1/

Pepper Jelly Deviled Eggs are our next #MVSSrecipe!⠀
Makes 8⠀

4 large eggs⠀
1/4 cup mayonnaise⠀
1/2 tablespoon mustard⠀
2 teaspoons pepper jelly⠀
1/2 teaspoon Martha’s Vineyard Sumac, Paprika, and Garlic Sea Salt⠀

To boil eggs: place eggs in saucepan and cover the eggs with water. Add 1 tablespoon vinegar (makes shells easier to remove) and place over high heat until eggs boil. Once eggs boil, remove from heat, cover, and set a timer for 12 minutes. This results in perfect hard boiled eggs. Drain water from pot, shake the eggs to crack the shells and peel. Cool for ten minutes.⠀

After eggs are cooled, cut in half and remove yolks. Place yolks in a bowl with mayonnaise and mustard, mash together until smooth.⠀

Pipe into egg whites and top with pepper jelly and a sprinkling of Martha’s Vineyard Sumac, Paprika, and Garlic Sea Salt. Refrigerate and serve chilled.

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#MVSSrecipe: Sea Salt & Vinegar Potatoes Rosti 4 potatoes, washed 1 tablespoon

#MVSSrecipe: Sea Salt & Vinegar Potatoes Rosti

4 potatoes, washed
1 tablespoon olive oil
1 teaspoon white vinegar
1 teaspoon Martha’s Vineyard Lemon Verbena & Dill Sea Salt

Preheat oven to 400F.

Using a spiralizer, spiralize the potatoes and toss in oil, vinegar, and sea salt. If you don’t have a spiralizer, you can grate the potatoes instead with a box grater.

Press into a greased cast iron and bake for 15 minutes. Flip and bake another 15 minutes, or until golden brown and crispy.

Finish with more Martha’s Vineyard Lemon Verbena & Dill Sea Salt and serve hot, immediately.

We hope you make this recipe and report back how much you love it – because it’s become a favorite. Perfect as a side dish, as a crisp on a salad, topped with poached eggs as breakfast, even slid in between a burger for that added crispy factor. How would you eat these?!

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#MVSSrecipe in celebration of Cinco de Mayo – Blueberry Orange Margarita Serves

#MVSSrecipe in celebration of Cinco de Mayo – Blueberry Orange Margarita Serves 2

4 ounces orange juice
4 ounces tequila
1 teaspoon blueberry powder
1 tablespoon local honey

Shake the orange juice, tequila, blueberry powder, and honey together.

Strain over rimmed glass filled with crushed ice.

To rim: 2 teaspoons Martha’s Vineyard Blueberry Honey Sea Salt and honey. Rub the rim of the glass with honey and then press the sea salt. Prep this before making drink.

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Salty Pretzel Rods are this week’s #MVSSrecipe and they truly are the perfect sa

Salty Pretzel Rods are this week’s #MVSSrecipe and they truly are the perfect salty snack! This Pretzel Rods Recipe is from ‘Classic Snacks Made from Scratch’. As @seriouseats states: Their malty, subtle sweetness, generous crunch, and potent salt coating make for an easy-to-love snack that never really grows old. In Casey Barber’s Classic Snacks Made from Scratch, the hard pretzels are a classic take on the form!

To get the recipe, google “Serious Eats Pretzel Rods” and you can use your MV Sea Salt as the pretzel salt, such the perfect topping!

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#MVSSrecipe: Smoked Oak Seared Steak For this recipe, consider the process behi

#MVSSrecipe: Smoked Oak Seared Steak

For this recipe, consider the process behind making MV Smoked Oak Sea Salt. First, saltwater is collected by a team of three humans, tanks and one diesel truck and a ½ hour drive to the Atlantic Ocean. After a quick visual check that no seals, ergo sharks, await us in the water a flinty soul brave the often cold, ceaselessly moving ocean for 10 minutes to hold the intake hose at 10’+ below the surface while a small pump transports the water via hose over the beach and into the awaiting tanks. The tanks filled, we all pile back into the truck for the ride back to the Down Island Farm, the base for MV Sea Salt and where the process to make MV Smoked Oak Sea Salt continues. Eight hours are spent offloading the saltwater through filters that are monitored and cleaned throughout the offloading into nature-proof drying beds. Four to 16 weeks later, sun-dried sea salt is harvested.

In the meantime, Oak trees on Down Island Farm have been culled for a variety of uses including heating the farm house. Small oak chunks are held aside for the six to eight hours (rotated every 20 minutes) it takes to gently smoke; imbue MV sea salt crystals with the smoke derived from lighting an oak fire and sealing most of the air out. A lot of intention and effort results in a real, smoky flavor hence this Smoked Oak Seared Steak recipe to celebrate real salt, real smoke; real taste.

Smoked Oak Seared Steak
Serves 1, easily multiplied

1, 6-8 oz New York Strip Loin Steak (1” thick) OR
1, whole head of cauliflower cut into 1” thick “steaks” and a wedge of the core removed to facilitate even cooking. Set the rest aside.
1 tbsp unsalted butter plus 1 tbsp olive oil if in pan, not grilling
1/4 tsp MV Smoked Oak Sea Salt

Heat inside/out grill until searing hot. Place steak on grill and leave untouched for three minutes. Turn over and grill three more. Assess doneness to your taste/recommended temps. Remove from heat and let stand for three minutes. Finger crush Smoked Oak and sprinkle on top before serving.

Or heat pan then add butter and olive oil. Place cauliflower steak in pan, lower temp to medium-low and cover for 3-5 minutes.

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#MVSSrecipe: It’s #TastyTuesday and starting today we will be sharing a deliciou

#MVSSrecipe: It’s #TastyTuesday and starting today we will be sharing a delicious recipe with you every Tuesday that showcases one of our salts! Today we are starting with this gorgeous shakshuka, made with our Turmeric, Cranberry, and White Pepper blend.

MV Sea Salt Shakshuka
Serves 1

1 tablespoon olive oil
1 tomato, chopped
1/4 red bell pepper, chopped
1/4 onion, chopped
1 tablespoon tomato paste
1/2 teaspoon of Turmeric, Cranberry, and White Pepper blend, plus more to serve
2 eggs
1 tablespoon feta cheese
Cilantro and toast, to serve

In a small saucepan, heat olive oil and saute tomato, pepper, and onion until soften. Add tomato paste and sea salt blend, and cook until it becomes saucy.

Crack two eggs into mixture, reduce heat and cover. Cook until eggs are your desired doneness.

Top with feta cheese, cilantro, and MV Sea Salt Turmeric, Cranberry, and White Pepper blend. Serve with toast immediately. #Recipe

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Here’s another #MVSSrecipe! Marinated Cucumber Dill Salad Serves 4 2 cucumbers

Here’s another #MVSSrecipe!

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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Let’s bake this weekend together! Apple Galettes with Blueberry Whipped Cream –

Let’s bake this weekend together! Apple Galettes with Blueberry Whipped Cream –
Makes four individual galettes 🍏🍎 #MVSSrecipe

For the crust:
1 1/2 cups all purpose flour
1/4 cup granulated sugar
1/4 teaspoon Premium MV Sea Salt
1 stick unsalted butter, cubed
1/4-1/2 cup ice cold water
1 egg, whisked for egg wash

For filling:
4 apples, peeled, cored, and sliced
2 tablespoons granulated sugar
1/2 teaspoon cinnamon

For blueberry topping:
1 cup heavy cream
1 tablespoon powdered sugar
1 teaspoon vanila extract
2 tablespoons wild frozen blueberries
1/2 teaspoon MV Sea Salt Blueberry Honey

Either in a large bowl or food processor, mix flour, sugar, salt, and butter. Slowly drizzle in the ice water until dough comes together. Let dough rest for an hour before rolling out.

While dough sits, toss the apples with the sugar and cinnamon. Let sit.

Once dough is chilled, roll out in floored surface and divide into four sections. Place spiced apple slices in the center of dough and fold the edges in. Egg wash the sides and edges. Bake at 400F for 12-18 minutes until golden brown and bubbly.

While baking, make the whipped topping by whisking the cream with the sugar and vanilla. Once whipped, fold in berries until cream is slightly purple. Top warm apple galettes with blueberry topping and a heavy sprinkling of MV Sea Salt Blueberry Honey.

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