Rosemary Salt

A delightfully fun and unexpected element to bring to your table this year. You can easily make it days in advance of intended use. Perhaps when you have all your tools out to begin to prep and chop for Thanksgiving, toss this baby in the food processor and then the oven to quickly and painlessly check it off your list. Similar to the butter, this savory salt this is versatile and will bring a welcomed dimension to your turkey, stuffing, potatoes, veggies or even chips, popcorn, pasta, fish, nuts, focaccia and so many more. Enjoy!

RECIPE

Ingredients:

• 1/2 cup sea salt

• Leaves from 2-3 sprigs of rosemary

• 4 sage leaves

• Zest from 1/2 a lemon

Instructions:

• Pour salt, rosemary, sage and lemon zest in a food processor or blender. Pulse 4 or 5 times and then process on high until well blended and smooth. Pour the mixture onto a parchment lined sheet pan. You will notice the mixture is damp and that is normal.

• To dry it out you have two options: either lay it flat on a sheetpan for 4-6 hours or place in a 225 degree oven for 20 minutes to speed up the process.