Old Salt Merchants Recipes


Check out some of Dutch's favorite recipes featuring Old Salt Merchants salts, sugars, teas, and spices. If you have a favorite recipe you'd like to share with Dutch, please email your recipe by click on the "Contact Us" button on the bottom, right-hand side of the screen. Please be sure to fill in all fields and let us know if you have an Instagram photo of your dish you'd like to share by including your Instagram username or direct URL.

Stunning Beet Hummus

If you want beauty at your next cocktail or dinner party, then serve this beet hummus. Just look at this beautiful magenta color! It will have your guests oohing and ahhing with delight! It's healthy, colorful, and so darn easy to make! You need to factor in two hours of braising and one hour of cooling for this recipe. You can serve beet hummus with pita chips, pita bread, crudites, on sandwiches, wraps, or salads. Who said beets had to blah?

Ingredients:
2 pounds beets (about 6 medium sized beets), scrubbed clean
3/4 cup tahini
1-2 tbsp lemon juice.
1/2 cup of good olive oil
2 small clove garlic, chopped.
2 tbsp ground coriander.
1 tbsp lemon zest (zest from approx. 2 lemons)
Generous pinch of Extra Bold Smoked Salt or Cyprus Flake Sea Salt
Fresh ground pepper to taste.
Pita bread

Directions:
1. Preheat the oven to 425°. In a medium enameled cast-iron casserole, cover the beets with water and bring to a boil. Then cover and braise in the oven for about 2 hours, until very tender. Using a slotted spoon, transfer the beets to a cutting board. When cool enough to handle, slip off the skins. Cut the beets into 1-inch pieces, spread them on a baking sheet and refrigerate until cold, approximately 1 hour.

2. In a food processor, combine the braised beets with the garlic, coriander and lemon juice. Then pulse until finely chopped. With the machine on, slowly drizzle in the olive oil until fully emulsified and the beet puree is smooth. Whisk in the tahini. Season with Old Salt Merchants' Extra Bold Smoked Salt or Cyprus Flake Sea Salt and serve with pita bread.

Feel free to make this ahead of time, as the hummus can be refrigerated overnight.

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If you want beauty at your next cocktail or dinner party, then serve this beet hummus. Just look at this beautiful magenta color! It will have your guests oohing and ahhing with delight! It's healthy, colorful, and so darn easy to make! You need to factor in two hours of braising and one hour of cooling for this recipe. You can serve beet hummus with pita chips, pita bread, crudites, on sandwiches, wraps, or salads. Who said beets had to blah?

Ingredients:
2 pounds beets (about 6 medium sized beets), scrubbed clean
3/4 cup tahini
1-2 tbsp lemon juice.
1/2 cup of good olive oil
2 small clove garlic, chopped.
2 tbsp ground coriander.
1 tbsp lemon zest (zest from approx. 2 lemons)
Generous pinch of Extra Bold Smoked Salt or Cyprus Flake Sea Salt
Fresh ground pepper to taste.
Pita bread

Directions:
1. Preheat the oven to 425°. In a medium enameled cast-iron casserole, cover the beets with water and bring to a boil. Then cover and braise in the oven for about 2 hours, until very tender. Using a slotted spoon, transfer the beets to a cutting board. When cool enough to handle, slip off the skins. Cut the beets into 1-inch pieces, spread them on a baking sheet and refrigerate until cold, approximately 1 hour.

2. In a food processor, combine the braised beets with the garlic, coriander and lemon juice. Then pulse until finely chopped. With the machine on, slowly drizzle in the olive oil until fully emulsified and the beet puree is smooth. Whisk in the tahini. Season with Old Salt Merchants' Extra Bold Smoked Salt or Cyprus Flake Sea Salt and serve with pita bread.

Feel free to make this ahead of time, as the hummus can be refrigerated overnight.

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Mango Lassi

One of the most refreshing drinks you'll ever have! This is a must try, and it's so easy to do. Every time Dutch drinks this, he's immediately transported back to his sailing expedition to India that he took a couple of years ago. It was one one of his best journeys yet!

Ingredients:

1 cup of diced fresh or frozen mango
1 cup plain nonfat yogurt
1/2 cup of milk
2 tbs of Jamaican Ginger Sugar (if your mangoes are too sweet, cut this portion in half). You can use honey in place of the sugar
1 tsp fresh cardamon (if using cardamom pods, crush the pods to remove the seeds, then grind the seeds down with a mortar and pestle).
Pinch of Cyprus Flake Sea Salt

Directions:
1. Using a high-speed blender, blend all the ingredients except the salt.

2. Pour and sprinkle with Old Salt Merchants' Cyprus Flake Sea Salt, garnish with mint and some crushed pistachios.

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      One of the most refreshing drinks you'll ever have! This is a must try, and it's so easy to do. Every time Dutch drinks this, he's immediately transported back to his sailing expedition to India that he took a couple of years ago. It was one one of his best journeys yet!

      Ingredients:

      1 cup of diced fresh or frozen mango
      1 cup plain nonfat yogurt
      1/2 cup of milk
      2 tbs of Jamaican Ginger Sugar (if your mangoes are too sweet, cut this portion in half). You can use honey in place of the sugar
      1 tsp fresh cardamon (if using cardamom pods, crush the pods to remove the seeds, then grind the seeds down with a mortar and pestle).
      Pinch of Cyprus Flake Sea Salt

      Directions:
      1. Using a high-speed blender, blend all the ingredients except the salt.

      2. Pour and sprinkle with Old Salt Merchants' Cyprus Flake Sea Salt, garnish with mint and some crushed pistachios.

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          Yucatan Chicken Soup

          Try out this simple and zesty chicken soup adapted from Sunset Magazine. Made with Old Salt Merchants' Extra Bold Smoked Salt. This delicious soup requires minimal effort given you're using a rotisserie chicken that's already been cooked. Dutch loves easy cooking!

          Ingredients:
          2 Small Rotisserie chickens
          1/2 celery stalk
          1 quartered carrot
          1/4 onion
          1 bay leaf
          1/4 cup fresh lime juice
          1/2 cup chopped onion
          1 1/2 cups diced zucchini and yellow corn kernels
          1 1/3 cups of cooked rice
          8 squash blossoms (optional)
          Crumbled Cojita Cheese and pepper
          Pinch of Extra Bold Smoked Salt

          Directions:
          1. Make stock; pull all the meat off the rotisserie chicken and dice. Set 2 cups of the meat aside. Put bones and chicken carcass in a 6-quart pot and pour 9 quarts of water; make sure there is enough water to cover the bones.

          2. Add celery, carrots, onions, and a bay leaf. Bring to a boil, then reduce heat and simmer with the lid partially covering the pot. Simmer for 2 hours. Once simmered, remove the carcass, celery, onions, and bay leaf from the broth.

          3. Then add the chopped onion, carrots, zucchini, and corn. Bring to a simmer, then add 2 cups of the diced chicken. Simmer until the vegetables are just cooked, 1-2 minutes. Add lime juice and Old Salt Merchants' Extra Bold Smoked Salt to taste.

          4. Put 1/3 of cooked rice into 4 bowls. Ladle soup over rice. Stem, halve and then add squash blossoms to the bowl (if using). Top with Cotija cheese and fresh pepper.

          Serves: 4

          Read more

          Try out this simple and zesty chicken soup adapted from Sunset Magazine. Made with Old Salt Merchants' Extra Bold Smoked Salt. This delicious soup requires minimal effort given you're using a rotisserie chicken that's already been cooked. Dutch loves easy cooking!

          Ingredients:
          2 Small Rotisserie chickens
          1/2 celery stalk
          1 quartered carrot
          1/4 onion
          1 bay leaf
          1/4 cup fresh lime juice
          1/2 cup chopped onion
          1 1/2 cups diced zucchini and yellow corn kernels
          1 1/3 cups of cooked rice
          8 squash blossoms (optional)
          Crumbled Cojita Cheese and pepper
          Pinch of Extra Bold Smoked Salt

          Directions:
          1. Make stock; pull all the meat off the rotisserie chicken and dice. Set 2 cups of the meat aside. Put bones and chicken carcass in a 6-quart pot and pour 9 quarts of water; make sure there is enough water to cover the bones.

          2. Add celery, carrots, onions, and a bay leaf. Bring to a boil, then reduce heat and simmer with the lid partially covering the pot. Simmer for 2 hours. Once simmered, remove the carcass, celery, onions, and bay leaf from the broth.

          3. Then add the chopped onion, carrots, zucchini, and corn. Bring to a simmer, then add 2 cups of the diced chicken. Simmer until the vegetables are just cooked, 1-2 minutes. Add lime juice and Old Salt Merchants' Extra Bold Smoked Salt to taste.

          4. Put 1/3 of cooked rice into 4 bowls. Ladle soup over rice. Stem, halve and then add squash blossoms to the bowl (if using). Top with Cotija cheese and fresh pepper.

          Serves: 4

          Read more


          Dutch's Chocolate Chip Cookies

          Who can resist a plate of warm chocolate chip cookies? Dutch certainly can't! We love baking them in the fall, and we always turn to our favorite chocolate chip cookie recipe using Old Salt Merchant's Jamaican Ginger Sugar. It just makes our mouth water! 

          Ingredients:
          2 1/2 sticks unsalted butter
          1 c. brown sugar
          1/2 c. Jamaican Ginger Sugar
          2 tsp. vanilla extract
          2 eggs
          2 3/4 c. all-purpose flour (or gluten-free flour, Cup4Cup brand is our favorite )
          1 tsp. baking soda
          3/4 tsp. Cyprus Flake Sea Salt
          2 c. semisweet chocolate chips (or Lily's Dark Chocolate Chips)

          Directions:
          1. Preheat oven to 375º and line a large baking sheet with parchment paper.

          2. Using an electric mixer, beat butter, Old Salt Merchants' Jamaican Ginger Sugar, and brown sugar until light and fluffy for approximately 2 minutes. Slowly whisk in vanilla extract and eggs.

          3. In a separate bowl, mix flour, baking soda, and Old Salt Merchants' Cyprus Flake Sea Salt. Stir into butter-sugar mixture. Fold in chocolate chips.

          4. Roll dough into 1-inch balls, placing them about 2 inches apart on prepared baking sheet. Bake cookies for 10 to 12 minutes, or until lightly golden.

          5. Finish cookies with a touch more of Old Salt Merchants' Cyprus Flake Sea Salt.

          Read more

          Who can resist a plate of warm chocolate chip cookies? Dutch certainly can't! We love baking them in the fall, and we always turn to our favorite chocolate chip cookie recipe using Old Salt Merchant's Jamaican Ginger Sugar. It just makes our mouth water! 

          Ingredients:
          2 1/2 sticks unsalted butter
          1 c. brown sugar
          1/2 c. Jamaican Ginger Sugar
          2 tsp. vanilla extract
          2 eggs
          2 3/4 c. all-purpose flour (or gluten-free flour, Cup4Cup brand is our favorite )
          1 tsp. baking soda
          3/4 tsp. Cyprus Flake Sea Salt
          2 c. semisweet chocolate chips (or Lily's Dark Chocolate Chips)

          Directions:
          1. Preheat oven to 375º and line a large baking sheet with parchment paper.

          2. Using an electric mixer, beat butter, Old Salt Merchants' Jamaican Ginger Sugar, and brown sugar until light and fluffy for approximately 2 minutes. Slowly whisk in vanilla extract and eggs.

          3. In a separate bowl, mix flour, baking soda, and Old Salt Merchants' Cyprus Flake Sea Salt. Stir into butter-sugar mixture. Fold in chocolate chips.

          4. Roll dough into 1-inch balls, placing them about 2 inches apart on prepared baking sheet. Bake cookies for 10 to 12 minutes, or until lightly golden.

          5. Finish cookies with a touch more of Old Salt Merchants' Cyprus Flake Sea Salt.

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          Raw Date Sea Salt Squares

          Turns out these Raw Date Sea Salt Squares are a big hit for our crew! Adding Old Salt Merchants' Cyprus Flake Sea Salt really brought out a delicious contrast to the sweetness of the dates.

          Crust/Crumble Topping Ingredients:
          3 cups raw walnuts (or pecans)
          8 soft Medjool dates, pitted and chopped
          1/4 cup coconut oil, melted
          1/2 teaspoon Cyprus Flake Sea Salt, crushed

          Filling Ingredients:
          2 cups soft Medjool dates, pitted and tightly packed
          1/2 cup water
          1/2 teaspoon vanilla
          1/4 teaspoon Cyprus Flake Sea Salt crushed

          Directions:
          1. Line an 8" x 8" baking dish with parchment paper or plastic wrap. In a food processor fitted with an "S" blade, pulse the walnuts until they are finely ground into a meal. Add in the chopped dates, coconut oil, salt, and process again until a sticky dough is formed. Save 1 cup of this dough for the crumble topping. Press the rest of the mixture evenly into the lined baking dish.

          2. To prepare the filling, combine all of the ingredients in a blender or food processor, and process until a uniform mixture is created. Spread the filling evenly over the crust, then crumble the reserved cup of dough over the top. Use your fingers to gently press the crumble topping into the date filling, then finish by sprinkling the top with Old Salt Merchants' Cyprus Flake Sea Salt. Refrigerate until set, about 2 hours.

          Serve chilled for the best texture, and store any leftovers in a sealed container in the fridge for up to a week.

          Adapted from detoxinista.com. Thanks for the new favorite!

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          Turns out these Raw Date Sea Salt Squares are a big hit for our crew! Adding Old Salt Merchants' Cyprus Flake Sea Salt really brought out a delicious contrast to the sweetness of the dates.

          Crust/Crumble Topping Ingredients:
          3 cups raw walnuts (or pecans)
          8 soft Medjool dates, pitted and chopped
          1/4 cup coconut oil, melted
          1/2 teaspoon Cyprus Flake Sea Salt, crushed

          Filling Ingredients:
          2 cups soft Medjool dates, pitted and tightly packed
          1/2 cup water
          1/2 teaspoon vanilla
          1/4 teaspoon Cyprus Flake Sea Salt crushed

          Directions:
          1. Line an 8" x 8" baking dish with parchment paper or plastic wrap. In a food processor fitted with an "S" blade, pulse the walnuts until they are finely ground into a meal. Add in the chopped dates, coconut oil, salt, and process again until a sticky dough is formed. Save 1 cup of this dough for the crumble topping. Press the rest of the mixture evenly into the lined baking dish.

          2. To prepare the filling, combine all of the ingredients in a blender or food processor, and process until a uniform mixture is created. Spread the filling evenly over the crust, then crumble the reserved cup of dough over the top. Use your fingers to gently press the crumble topping into the date filling, then finish by sprinkling the top with Old Salt Merchants' Cyprus Flake Sea Salt. Refrigerate until set, about 2 hours.

          Serve chilled for the best texture, and store any leftovers in a sealed container in the fridge for up to a week.

          Adapted from detoxinista.com. Thanks for the new favorite!

          Read more