Look at these two great recipes! Many more recipes for our sea salts coming soon!

Applewood Maple Roasted Butternut Squash

Applewood Maple Roasted Butternut Squash

Make it with: 
Richard's Famous Smoked Applewood Garlic Salt

Applewood Garlic salt gives a delicate slightly sweet, slightly smoky favor note to this easy recipe. Combine with a drizzle of maple syrup and tender roasted squash, it is a divine side dish for the holidays or every day.

Ingredients

Butternut squash, rind removed, cut in chunks of similar size
1/2-1 teaspoon Richard's Famous Smoked Applewood Garlic Salt
2 T. olive oil
1-2 T. real maple syrup

Directions
Preheat oven to 400 degrees.

You can buy pre-cut, peeled fresh butternut squash, which is the quickest.

If you use a whole butternut squash, here’s a hint: Put it in the microwave on high for about 1 minute.
Remove carefully (it will be hot). It will be much easier to cut the squash in large pieces. Carefully cut off the rind
by placing the flat side of each chunk on a cutting board and slicing straight down near the edge to cut off rind. Be careful because the
squash can be slippery. You can also use a vegetable peeler.

Place the squash on a baking sheet. Drizzle with olive oil and move the squash around to coat it.
Place in oven at 400 degrees until the squash is thoroughly cooked (about 50-60 minutes, depending on the size of your chunks. Check it after about 40 minutes).

Remove the squash to a bowl. Drizzle with maple syrup and sprinkle with Richard's Famous Applewood Smoked Garlic Salt to taste.
Serve and enjoy!

Smoked Hickory Roast Potatoes

 Make it with: 
Richard's Famous Smoked Hickory Garlic Salt

Smoked Hickory Garlic salt gives a bold, smoky favor to this very easy recipe. It’s absolutely delicious.

Ingredients

1/2-1 teaspoon Richard's Famous Smoked Hickory Garlic Salt
2 T. olive oil
1 small bag of small new potatoes, rinsed

Directions
Preheat oven to 400 degrees.

Place the potatoes on a baking sheet. Drizzle with olive oil and move the potatoes around to coat them.
Place in oven at 400 degrees until thoroughly cooked (about 50-60 minutes, depending on the size of your potatoes. Check after about 40 minutes).

Remove the potatoes to a bowl. Sprinkle with Richard's Famous Hickory Smoked Garlic Salt to taste.
It’s that easy! Serve and enjoy!

Applewood Breakfast Sandwich

Make it with: 
Richard's Famous Applewood Smoked Garlic Salt

Applewood Smoke Garlic salt transforms the humble breakfast sandwich into something extraordinary.

Ingredients

1/8- 1/4 tsp. teaspoon Richard's Famous Applewood Smoked Garlic Salt (or to taste)
1 tsp. butter
1 tsp. butter or cooking oil
1 English Muffin
1 slice of American or Cheddar cheese
1 egg

Directions
Lightly toast an English Muffin in the toaster. Crack a large egg into a small bowl.
Slightly warm a small skillet (we use a non-stick pan). Spread butter on top of English muffin and place
butter-side down in pan until golden and crispy. Place Muffin top and bottom on a plate.
Add cooking oil to warm pan. Carefully slide egg into pan. Cook egg until desired doneness. Flip egg over and top with a slice of cheese. to further cook the yolk, if desired.
Carefully remove egg with a spatula and place on bottom half of English Muffin.
Lightly sprinkle with Richard's Famous Applewood Smoked Garlic Salt. Top it with the grilled muffin half and enjoy!

Variation:
Try this sandwich with Richard's Famous Hickory Smoked Garlic Salt for a stronger smoked flavor.