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Thin Spaghetti and Butternut Squash with Salt Table Savannah Spanish Moss Blend

Recipe by Damon Lee Fowler, featuring

Salt Table Savannah Spanish Moss Blend

Butternut squash, bacon, and sage just seem to say fall and this simple sauce for thin spaghetti makes good use of all three. The Salt Table’s Savannah Spanish Moss Blend really pulls those flavors together, since it blends sage with two other great fall herbs, rosemary and thyme.

Serves 4

Ingredients:

  • 4 extra-thick slices applewood smoked bacon, cut into dice
  • 1 small (1-1/2-pound) butternut squash, peeled, seeded, and diced
  • 2 medium shallots, peeled and diced small
  • Salt Table Savannah Spanish Moss Blend
  • 2 small scallions, trimmed and thinly sliced
  • The Salt Table Sea Salt
  • 12 ounces (¾ pound) thin spaghetti
  • ½ cup freshly grated Parmigiano-Reggiano
  • 1 tablespoon very small sage leaves, left whole, or larger leaves roughly chopped

 

How to make it:

  1. Put the bacon in a 3-quart deep sauté or braising pan and sauté over medium heat until it’s browned and its fat is rendered. Spoon off all but 2 tablespoons of the fat or drain it all off and add 2 tablespoons olive oil or butter. Add the squash and toss until it’s hot through and glossy. Add the shallot and sauté until both are beginning to color at the edges, about 3-4 minutes.
  2. Season well with Spanish Moss Blend and toss, then add about ¼ cup of water stirring and scraping to loosen any cooking residue from the pan. Cover, reduce the heat to low, and cook until the squash is just tender, about 4-5 minutes longer. Check to make sure the moisture doesn’t completely evaporate, adding a spoonful of water if needed. Uncover, add the scallion, and toss until they’re bright green and hot. Turn off the heat. The sauce can be made ahead to this point.
  3. When you’re ready to serve the pasta, bring 4 quarts of water to a rolling boil. Stir in a small handful of sea salt and the spaghetti. Cook, stirring occasionally, until it’s al dente (firm to the bite but not pasty at the center), using the manufacturer’s suggested cooking time as guide. When it’s almost ready, gently reheat the squash sauce over medium low heat. Then the pasta is done, reserve ¼ cup of the cooking liquid and drain the pasta. Don’t over-drain it. Add it to the sauce in the pan and toss well. If it seems dry, add a tablespoon or so of pasta cooking water.
  4. Add half the cheese and toss, again adding a little pasta cooking water if it’s too dry. Scatter small whole sage leaves over and serve from pan or turn into serving bowl and sprinkle with the sage leaves. Serve at once, passing the remaining cheese separately.

 

Suggested Seasonings

Savannah Spanish Moss Blend

Sautéed Fall Vegetable Medley with Salt Table Smoked Bacon Salt or Savannah Sizzle Blend

Recipe by Damon Lee Fowler, featuring

Salt Table Smoked Bacon Salt or Savannah Sizzle Blend

Who says a meal has to be a slab of protein with vegetables on the side? This medley of vegetables is satisfying all by itself as a main dish, especially when its flavor is revved up with Salt Table’s Smoked Bacon Salt or spicy Savannah Sizzle Blend. It would also be delightful with Black Truffle Salt.

Best of all, it involves only one pan, so clean up is equally as fast and easy.

Serves 2 as main dish with bread or rice, 3-4 as a side dish.

Ingredients:

  • 1 stalk (head) broccoli
  • 1 medium yellow squash or zucchini
  • 1 medium carrot
  • 4-5 scallions or 1 small yellow onion or large shallot
  • Extra-virgin olive oil
  • 1 small clove garlic, minced
  • Salt Table Smoked Bacon Salt or Savannah Sizzle
  • 1 tablespoon minced flat-leaf (Italian) parsley, optional

How to make it:

  1. Wash the broccoli, trim it, and peel the woody skin on the stem. Remove the florets and break them into bite-sized pieces. Cut the stem into bite-sized chunks. Keep the stem and florets separated. Scrub the squash under cold running water, trim, split lengthwise, and cut it into bite-sized chunks. Peel the carrot and cut it into chunks the same size as the broccoli stem and zucchini. Wash, trim, and cut the scallions into 1-inch lengths, keeping white and green part separated. If you’re using yellow onion or shallots instead, trim, split lengthwise, peel, and dice.
  2. Film a wok or large, heavy-bottomed frying pan with oil and add the garlic. Warm it over medium high heat until the garlic is sizzling and fragrant but not colored. Add the broccoli stem, squash, carrot, and white part of scallion or diced onion or shallot and sauté 2 minutes or until the stem is bright green and hot through, tossing constantly.
  3. Add the broccoli florets and sauté 1 minute, tossing constantly. Season liberally with Salt Table Smoked Bacon Salt or Savannah Sizzle, add about ¼ cup water, and cover the pan. Cook 2 minutes or until the carrots and broccoli stem are done to your taste. They should still be slightly crisp but easy to bite.
  4. Uncover and add green parts of scallions. Toss until both are wilted and liquid is evaporated, about 1 minute longer. Turn off the heat, stir in the parsley, if using, and serve.

 

Suggested Seasonings

Savannah Sizzle Seasoning & Rub

Smoked Bacon Sea Salt

Southern Herb Garden Baked Beans

Recipe by Damon Lee Fowler, featuring

Salt Table Hostess City Southern Hospitality Blend

This old summer cookout favorite gets a fresh lift by using a blend of four kinds of beans that are subtly enhanced by The Salt Table’s Hostess City Southern Hospitality Blend. They go together quickly and can bake while you’re getting the grill ready.

Other blends that would work well here include The Salt Table’s Southern Spring Blend, Southern Italian Blend, and, of course, All ‘Round Good Grinder Blend.

Serves 6-8

Ingredients:

  • 1 28-ounce can baked beans with sauce
  • 1 15-16-ounce can pinto beans, drained
  • 1 15-16-ounce can red beans or red kidney beans, drained
  • 1 15-16-ounce can black beans, drained
  • 3 extra-thick-cut slices applewood smoked bacon (or 6 slices regular bacon), diced
  • 1 medium yellow onion, trimmed, split lengthwise, peeled, and diced
  • ¼ cup ketchup
  • ¼ cup light brown sugar
  • Large pinch dry mustard, optional
  • Salt Table Hostess City Southern Hospitality Blend

How to make it:

  1. Position a rack in the center of the oven and preheat it to 350° F. Put the baked beans with their sauce, pintos, red, and black beans into a 9-inch square or 2½ quart casserole and gently toss to mix.
  2. But the bacon in a 9-inch skillet over medium heat and sauté until it is browned and its fat is rendered. Spoon off all but a tablespoon of the fat, add the onion, and sauté until the onion is softened and golden. Turn off the heat and transfer the bacon and onions to the casserole.
  3. Add the ketchup, brown sugar, and mustard, if using and season liberally with Salt Table’s Hostess City Southern Hospitality Blend. Gently but thoroughly mix, level the top with the back of the spoon, taste and adjust the seasoning blend, and bake until bubbly to the center and lightly crusted over on top, about 1 hour.

 

Suggested Seasonings

Hostess City Southern Hospitality Blend

Southern Herb Garden Grinder Blend

Southern Italian Grinder Blend

All ‘Round Good Grinder Blend

Italian White Bean Salad

Recipe by Damon Lee Fowler, featuring

Salt Table Southern Italian Blend or Southern Herb Garden Blend

 

Southern Italian Blend is a perfect pairing with white beans, whether they’re served hot or cold and whether the beans are cannellini, (Italian white kidney beans), Great Northern, or even Navy beans. It’s a great side dish on its own with almost any grilled food.

My favorite easy summer lunch is to mix this with two well-drained six-ounce cans of solid light tuna packed in olive oil. I offer lemon wedges on the side for that.

Other appropriate Salt Table blends for seasoning this salad would be Southern Herb Garden and All ‘Round Good Grinder Blend.

Serves 4

Ingredients:

  • 3 cups cooked, drained cannellini (white kidney beans), or canned cannellini
  • ½ red onion, thinly sliced
  • 2 heaped tablespoons nonpareil capers, drained
  • 12-16 brine-cured black olives, pitted and sliced (do not use canned)
  • 2 tablespoons chopped fresh parsley
  • Extra virgin olive oil
  • Red wine vinegar
  • The Salt Table Southern Italian Blend or Southern Herb Garden Blend
  • Romaine lettuce leaves, optional

How to make it:

  1. If you’re using canned beans, drain and rinse them well. In a mixing bowl, toss together the beans, onion, capers, olives, and 1 tablespoon parsley. Season well with Southern Italian blend, to taste, sprinkle with enough oil to lightly coat the beans and gently toss until they’re evenly coated. Sprinkle lightly with vinegar, to taste, toss, and let stand 30 minutes.
  2. Taste and adjust the vinegar, oil, and seasoning blend, gently toss, and if liked serve the salad over lettuce leaves. Sprinkle the remaining parsley over the salad just before serving.

Southern Italian Grinder Blend

Southern Herb Garden Grinder Blend

Carmen’s Cool Crab-Stuffed Tomato Tapas

Recipe by Damon Lee Fowler, featuring

Salt Table Carmen Blend Marinated Crab Salad

Carmen Blend marries well with just about any fish, seafood and fresh produce. You can substitute or add to the crab if you like: flaked cooked fish such as snapper, or cooked small shrimp, bay scallops, squid, and/or octopus cut into very small pieces.

Serves 4-16

INGREDIENTS:

  • 1 pound (2 tightly-packed cups) picked crabmeat, preferably both lump and claw meat
  • 1/3 cup thinly sliced small scallions (about 3-4), both white and green parts or minced red onion
  • 1 large or 2 medium cloves garlic, lightly crushed, peeled, and finely minced
  • Extra virgin olive oil
  • Freshly squeezed lemon juice from 1-to-1-1/2 lemons
  • The Salt Table Carmen Blend
  • 4 medium ripe tomatoes, 8 small Roma tomatoes, or a 24-36 mini San Marzano or cherry tomatoes
  • The Salt Table Fine Sea Salt
  • Smoked paprika and/or basil leaves, optional, for garnish

How to Make It:

  1. Pick over the crabmeat for bits of shell and put it in mixing bowl. Add the scallion and garlic and gently toss to mix.
  2. Lightly drizzle it with olive oil and toss until lightly but evenly coated. Sprinkle with the juice from 1 lemon, gently toss, then season lightly with Carmen Blend. Gently toss again and let it stand 15-20 minutes. Taste, adjust the Carmen Blend and lemon juice, and toss again. Cover and refrigerated at least 1 hour or until needed; can be made up to a day ahead.
  3. About half an hour before serving, cut off about 1/4-inch of top (stem end) of the medium tomatoes, halve the Roma or mini San Marzano tomatoes lengthwise, or cap the cherry tomatoes. Carefully scoop out their seeds and inner pulp, leaving only outer flesh to form shell. Sprinkle lightly with sea salt and invert over wire rack set in sink. Drain at least 20 minutes.
  4. To serve, gently pat tomato shells dry. Spoon crabmeat into tomato shells. If liked, garnish with paprika and/or basil leaves and serve. The larger tomatoes can be served as an appetizer course at the table, on a lettuce leaf with crackers or toast on the side.

Stir-Fried Asparagus with Leeks and New Potatoes

 Recipe by Damon Lee Fowler, featuring

Salt Table Hostess City Southern Hospitality Blend

This recipe is adapted from Beans, Greens, & Sweet Georgia Peaches, Second Edition, by Damon Lee Fowler (Globe Pequot Press/2014). The original had parsley, salt, and pepper as seasonings, but the herbs and lemon essence blended into The Salt Table’s Hostess City Southern Hospitality Blend are perfect mates for spring asparagus, new potatoes, and leeks. It really adds a boost the flavor and condenses the condiments into a single ingredient that requires only a few shakesr.

Serves 4

Ingredients

  • ½ pound small red new potatoes, scrubbed under cold running water
  • 1½ pounds fresh, fat-stemmed asparagus
  • Green tops of 2 large leeks, washed and trimmed
  • 4 tablespoons unsalted butter
  • Salt Table Hotess City Southern Hospitality Blend* or use another great Salt Table blend noted below
  • 1 tablespoon minced flat leaf parsley, optional

 

How to make it:

  1. Bring at least an inch of water to a boil over medium high heat in a heavy bottomed pot. Put the steaming basket or insert in or over the pot, add the potatoes, cover, and reduce the heat to medium. Steam until the potatoes are just tender and can be pierced easily with a sharp paring knife, about 8-10 minutes. Let them cool, and if making them ahead, cover and refrigerate. They can be precooked as much as a day ahead.
  2. Meanwhile, wash and trim the asparagus, peel the tough lower part of stem, and cut it into 1-inch lengths, keeping the tips separate from stems. Slice the leek greens crosswise into 2-inch lengths, then cut into thin strips. When ready to finish the sauté, cut the potatoes into 1-inch pieces (halves if small, quarters if larger, eighths if really large).
  3. Melt the butter in a large skillet or sauté pan over medium high heat. Add the asparagus stems. Stir-fry, tossing frequently, until they’re bright green and beginning to soften, about 3 minutes. Add the potatoes and continue tossing until beginning to turn golden, about 3 minutes longer.
  4. Add the leek greens and asparagus tips and season well with several grindings of Hostess City Southern Hospitality blend. Stir-fry, tossing frequently, until the asparagus is crisp-tender and beginning to brown, but still firm and bright green. Stir in the parsley if using and turn off the heat. Taste and correct Hostess City Southern Hospitality blend and serve at once.

 

Suggested Seasonings

Hostess City Southern Hospitality Blend

* Other appropriate blends would be The Salt Table’s Southern Herb Garden Grinder Blend, All Round Good Grinder Blend, and Southern Italian Grinder Blend

Roasted Spring Root Vegetables

 Recipe by Damon Lee Fowler, featuring

Works perfectly with a number of Salt Table Seasoning Blends

Our “roasting” is really roasting but high temperature baking, but never mind: This is a popular and simply beautiful way to prepare fresh spring vegetables. The special blend of herbs in The Salt Table’s Hostess City Southern Hospitality Blend are the perfect seasoning for this method and simplifies the preparation since the seasonings are already perfectly blended.

Works Perfectly with any of these Salt Table Seasoning Blends:
***

Totally Awesome Grinder Blend

Hostess City Southern Hospitality Blend

Southern Herb Garden Grinder Blend

All Round Good Grinder Blend

Southern Italian Grinder Blend

Savannah River Street Cobblestone Blend

***

Serves 4

***

INGREDIENTS:

8 very small carrots with tops attached

12 small fresh radishes with tops attached

8-12 very small red or gold new potatoes

8-12 small shallots

8 small baby turnips, with tops attached

Extra-virgin olive oil

Use any of the suggested Salt Table blends noted below

2 tablespoons finely chopped Italian parsley or blend of fresh herbs, optional

 

HOW TO MAKE IT:

  1. Position a rack in the upper third of the oven and preheat to 450° F. Trim off all but 1 inch of the carrot tops. Wash, and if they’re not freshly gathered, peel, and cut them on the diagonal into 2-3 pieces. Wash and trim the radishes, leaving an inch of their tops attached, and halve them. Scrub the potatoes and halve them. Trim and peel the shallots, but leave them whole. Wash the turnips and trim them, leaving 1 inch of tops attached, then halve or quarter them.
  2. Drizzle a large, heavy-bottomed roasting pan or heavy rimmed half-sheet pan with oil. Spread the vegetables on the pan, drizzle with more oil, and toss to mix and coat. Spread them flat (they should have room around them) with the potatoes cut-side-up, and season well with Salt Table Seasoning Blend. Roast 8 minutes, stir, turning potatoes cut side down, and roast, stirring occasionally, until tender and lightly browned, about 10-15 minutes more.
  3. Taste and adjust the Seasoning Blend. Toss well and sprinkle with the optional parsley or other herbs, if using.
  4. Serve at once directly from the roasting pan.

 

Gratin of New Potatoes with Spring Onions

Gratin of New Potatoes with Spring Onions

Recipe by Damon Lee Fowler, featuring these suggested seasoning choices:

Hostess City Southern Hospitality Blend

Totally Awesome Grinder Blend

Southern Italian Grinder Blend

All Round Good Grinder Blend

Southern Herb Garden Grinder Blend

River Street Cobblestone Grinder Blend

***

Potato gratins don’t have to be heavy with white sauce or cream or, for that matter, loaded with cheese to be good. Use The Salt Table blend of your choice, any would be an ideal pairing for new potatoes and pairs well with Parmigiano-Reggiano cheese and a couple of fresh green onions to brighten the flavor.

Serves 4

INGREDIENTS:

1¼ pounds small new potatoes

2 small green onions, washed, trimmed and thinly sliced

Use any of the great Salt Table blends noted above

1¼ cups (about 5 ounces) freshly grated Parmigiano-Reggiano Cheese

3 tablespoons plus 1 teaspoon unsalted butter, melted

¼ cup dry breadcrumbs

 

HOW TO MAKE IT:

  1. Prepare a heavy-bottomed pot with at least 1 inch cold water and a steamer insert (the water should not touch the insert). Cover and bring it to boil over high heat. Meanwhile, scrub the potatoes under cold running water. Add them to the pot, cover, and steam 2 minutes. Adjust the heat to medium and steam until the potatoes are just tender, about 15-20 minutes, depending on their size.
  2. Remove them from the pot and let them cool enough to handle. Butter a 2-quart gratin dish or shallow casserole. Slice the potatoes and arrange them in rows in dish, overlapping and scattering the onions among the potatoes and seasoning each row with the Salt Table Blend . Sprinkle each row with a little Parmigiano and as you go, reserving ¼ cup for topping the gratin. Drizzle each row with butter, reserving 1 teaspoon for the crumbs. If any onions remain, scatter them over top. The gratin can be made several hours ahead to this point. Cover well.
  3. 45 minutes before serving, position a rack in the center of the oven and preheat to 375° F. Sprinkle the gratin with the remaining Parmigiano-Reggiano. Melt the remaining teaspoon of butter over low heat in a small skillet. Add the breadcrumbs and stir until they evenly absorb the butter. Sprinkle the buttered crumbs over the top and bake in the center of the oven until it’s hot through and the top is lightly browned, about 20-25 minutes. Let settle 5 minutes before serving.

 

Asparagus alla Parmigiana (Asparagus Gratin)

Recipe by Damon Lee Fowler, featuring

Salt Table’s Shamrock Dust

(Salt Table blends that are also great with this asparagus recipe are Leek, Chive, and Onion Seasoning and Dip Blend and Tybee Island Coastal Blend.)

One of the great dishes of spring’s table in Parma, Italy, is fresh, fat asparagus, layered with butter and cheese and baked until the cheese is just barely golden. The Salt Table’s Shamrock Dust really brings out the fresh spring flavor in this classic dish.

Serves 6

INGREDIENTS:

 

HOW TO MAKE:

  1. Cut off about an inch of the asparagus stem base and stand it in a vase or bowl of cold water for at least half an hour. Peel the tough parts of the stem with a vegetable peeler and drop them into a basin with cold water. Leave the asparagus in the water until you are ready to cook it, but for no more than 2 hours.
  2. Bring 2 inches of water to a boil in a large, deep skillet and prepare a basin of ice water. Add about a tablespoon of salt to the boiling water and slip in the asparagus. Cook 1-2 minutes, then immediately drain and drop into the ice water until cold. Drain and pat dry. This can be done up to 2 days ahead.
  3. Half an hour before serving, position a rack in the center of the oven and preheat to 450° F. Butter a 3-quart casserole or gratin dish. Layer the asparagus with a sprinkling of Shamrock Dust, melted butter, and a little Parmigiano, overlapping slightly. Sprinkle the remaining cheese over the top and bake until golden brown, about 10-15 minutes.

 

Suggested Seasonings

Savannah Shamrock Dust

* Another Salt Table Blend that are great with asparagus is Leek, Chive, and Onion Seasoning and Dip Blend and Tybee Island Coastal Blend.

Spring Leeks Au Gratin

Recipe by Damon Lee Fowler, featuring

The Salt Table’s Shamrock Dust (or All ‘Round Good Grinder Blend, or Southern Italian Blend)

We don’t often give leeks a starring role on their own, but in the spring when they’re fresh and new they make a great vegetable side dish. The Salt Table’s Shamrock Dust is the perfect seasoning to bring out their freshest and best spring flavor.

Serves 4

 

INGREDIENTS:

HOW TO MAKE IT:

  1. Trim the roots and withered leaves from the leeks. Trim the green tops to a uniform length that will fit into the gratin dish. Holding them root-end-up, wash well under cold running water, bending back the leaves to get all the grit between the layers. If you’ve not been able to find slender leeks, cut them in half lengthwise. Drop them into a basin of cold water.
  2. Put enough water to half cover the leeks in a wide, shallow skillet that will hold them in one layer. Bring it to a boil over medium heat. Drain the onions and add them to the pan. Loosely cover, let it come back to a boil, then uncover, add a healthy pinch of Pink Salt, and reduce the heat to medium. Simmer until just tender, about 8-10 minutes.
  3. Butter a large oval gratin dish. Remove the leeks with a slotted spatula or tongs, drain well, and transfer them to the prepared dish. Season them with Shamrock Dust.
  4. Raise the heat under the skillet to medium-high and boil the liquid down to 2 tablespoons. Add the cream and let it come to a boil. Let it boil until it’s lightly reduced and slightly thickened. Pour the cream evenly over the leeks. You may make it through this step as much as 4 hours ahead. Let cool completely and loosely cover. Refrigerating is not necessary.
  5. About 45 minutes before serving, position a rack in the center of the oven and preheat to 450° F. Sprinkle the leeks with the Parmigiano-Reggiano and bake until golden and bubbly, about 20-25 minutes. Serve warm.

 

Suggested Seasonings

Savannah Shamrock Dust

* Other Salt Table Blends that are great with these and other green onions are All ‘Round Good Grinder Blend and Southern Italian Blend.