GUACAMOLE
2 ripe avocados, mush with fork
1/4 – 1/2 cup salsa verde
1/2 cup chopped cilantro
Juice from 1 lime
1 teaspoon Earth & Sea Salts Southwest Blend, grind with mortar and pestle
Mix all ingredients together and serve with tortilla chips

EASIEST SALAD DRESSING EVER!
2 parts extra virgin olive oil
1 part balsamic vinegar
Any blend of EARTH & SEA SALTS will work, but I usually use Earth & Sea Salts Greek Blend, and I definitely recommend grinding the salt in a mortar & pestle for this recipe
Fresh ground pepper
Mix ingredients in a cup and stir with a fork or just put individual ingredients directly onto salad
A variation of this dressing is to use fresh-squeezed lemon juice instead of vinegar and add a little raw honey – yummy!

COLORFUL SLAW
2 cups shredded purple cabbage
2 cups shredded savoy cabbage
1/2 red pepper, chopped
2 green onions, finely sliced
Juice from 1 lime
~1/4 cup extra virgin olive oil
~1 tsp. Earth & Sea Salts Thai Chili Blend, finely ground
Fresh ground pepper

Mix all ingredients
Serve immediately or chill for later
Serves 4-6

ROASTED VEGETABLES
2 medium-sized potatoes, 4 peeled carrots, 2-3 peeled beets, 2 small or 1 large leek. Cut vegetables into 1/2 inch pieces and coat with extra virgin olive oil. Sprinkle and stir with Earth & Sea Salts Original Blend. Bake at 375 degrees for 1 hour, tossing every 20 minutes.

BAKED CHICKEN
Lay chicken pieces in baking pan
Rub Earth & Sea Salts Greek Blend onto chicken (I prefer to grind the salt first with a mortar and pestle)
Coat chicken with extra virgin olive oil with basting brush
Bake at 350 degrees for 1 to 1.5 hours, baste occasionally

CHEESE SCALLOPED POTATOES
This dish is always a crowd pleaser and is great to make when you already have the oven on for something else. I like to use 2-3 types of cheeses, usually cheddar and parmesan and either gouda, blue cheese or swiss.

4 medium-sized Yukon gold potatoes
2 cups grated cheese
1 cup hot milk
3 tablespoons butter
1 clove pressed garlic
Spanish paprika
black pepper
Earth & Sea Salts Southwest Blend ( Earth & Sea Salts Original Blend also works nicely)

Rub some butter and pressed garlic on bottom and sides of baking dish (I like to use a round baking dish). Peel and slice potatoes very thinly (use a veggie slicer or grater if you have one). Layer half of potatoes in pan, dab some butter on top, sprinkle on some salt and black pepper and cover with half of the cheese. Layer with other half of potatoes, rest of the butter, more salt, black pepper and rest of cheese. Pour hot milk over the top. Top with sprinkled paprika. Bake at 375 degrees for approximately 30 minutes.

SPAGHETTI SAUCE
28 oz. can of organic crushed tomatoes
1 lb. of sage or Italian sausage (ground pork also works)
~ 3/4 lb. sliced mushrooms
1 teaspoon honey (can substitute with sugar)
a little water (1/4 – 1/2 cup)
~ 1 teaspoon Earth & Sea Salts Original Blend
1 tablespoon extra virgin olive oil
1 tablespoon dried herbs (try a mixture of basil, marjoram, oregano and thyme)

In large frying pan, cook sausage well (till it’s a little crispy and brown). Without draining, add crushed tomatoes, sliced mushrooms, honey, salt, water and olive oil. Simmer for about an hour, then add herbs. Simmer another 15 minutes. Put on pasta of your choice. Top with parmesan cheese. Enjoy!