Today is the 21st which means it’s Recipe ReDux day. And it’s also my man’s birthday! Happy Birthday Jeff!
In case you can’t tell, I’m a tad fond of him.
The Recipe ReDux challenge this month was to use a fresh green herb in a nontraditional way. I use fresh herbs all the time, but in a pretty boring and predictable manner. I was trying to think of something fun when I received a gift from my friend Sarah Stanley. She bought me a gourmet finishing salt made with lemon zest and lavender at the farmers market. It’s so yummy, especially on fresh tomatoes. I started thinking of all the different combinations I could come up with to make my own infused finishing salt. Because I like to use what I have on hand, I ended up going with Meyer lemon zest (we got Meyer lemons in our CSA basket last week) and fresh rosemary from the garden.
Turns out the process is super simple, and the flavor possibilities are endless! I think this salt would be great on roasted veggies, chicken or fish.
Packaged in pretty jars, infused salts would be a great housewarming or dinner party gift. Give it a try!
Meyer Lemon & Rosemary Infused Salt
- 1 cup kosher salt
- Zest of 2 Meyer lemons
- 2 tsp. fresh rosemary stripped from stem and minced
- Preheat oven to 325 degrees. Combine salt, lemon zest and rosemary. Mix well and spread out in even layer on a large baking sheet. Bake at 325 for 2 hours, tossing halfway through. Store in airtight container.