-The Jacobsen Family
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MAKE THIS YOUR BEST FOOD YEAR YET
There are so many reasons why cooking at home should not only be a habit, but a tradition. Aside from the obvious cost effectiveness and health benefits, cooking at home is a great way to spend quality time together with loved ones, explore new flavors, and be adventurous.
Great meals start with great ingredients. Our collection of pantry staples, together with fresh produce and meats, will put you on the right path towards beautiful dishes and making this your best food year yet. Here at Jacobsen Salt Co., we believe in flavorful dishes, great company, quality time and togetherness. Below you will find a handful of our go-to recipes- things that are easily replicated at home, delicious, beautiful and crowd pleasing.
Use discount code: TOGETHER to get 20% off your purchases of $30 or more. *Discount ends 1/29
This will inevitably be an emotionally charged week. Come together with loved ones, neighbors and strangers. Be nice. Care for one another. Be accepting of all.
Heirloom Winter Squash Soup
4lbs mixed winter squash – peeled, seeded, then cut into 1” cubes
1/4 cup Enzo Olive Oil
1/4 cup unsalted butter
1ea large onion, finely chopped
4ea large garlic cloves, sliced thin
10 cups vegetable stock
1TBSP minced fresh thyme
1 TBSP minced fresh sage
1 cup heavy cream
- Preheat oven to 425F
- In a large mixing bowl, toss cubes of squash with olive oil and sprinkle with Jacobsen Kosher Salt.
- On a large sheet pan, add squash in one even layer (you may need more than one sheet pan) and then cook in oven for 20-30 mins until squash begins to brown around the edges. Remove and let cool.
- Melt butter in a large Le Creuset dutch oven over medium heat. Then add onion and garlic and sauté until tender – seasoning to taste with Jacobsen Garlic Salt. Add the herbs and sauté for one more minute.
- Then add squash and vegetable stock to the pot and bring to a boil. Reduce the heat, cover, and simmer for 10-15 mins.
- Then, working in batches, puree the soup in a strong blender (such as a Vitamix) and return the soup to the same pot. At this point add more or less liquid to the puree as necessary to achieve a texture that is thick but smooth, and still a bit loose. Keep in mind that you will add cream in a moment.
- Stir in the cream and the honey, bring to a simmer, season to taste with Jacobsen Kosher Salt.
- At this point the soup can be chilled if necessary and reheated to serve.
- **Protip: garnish with toasted pumpkin/squash seeds, fried sage, crème fraiche, and a drizzle of chili oil.
Roasted Beet Salad
INGREDIENTS FOR BEETS:
2lb small or medium red beets
1/4 c quality olive oil
2 tsp Jacobsen Pure Kosher Sea Salt
1⁄2 c pinot noir
1 c water
1 Tbsp black peppercorns, whole
2 bay leaves
2 sprigs of thyme
3 cloves garlic, crushed
2 Tbsp quality olive oil
1 Tbsp red wine vinegar
DIRECTIONS FOR BEETS:
- Preheat the oven to 375 F.
- Wash and trim 2lb of beets. Toss the beets with 1⁄4 c of olive oil and 2 tsp Jacobsen Pure Kosher Sea Salt.
- Place them in a roasting pan with 1⁄2 c pinot noir, 1 c water, 1 Tbsp of peppercorns, 2 bay leaves, 2 sprigs of thyme, and 3 cloves of garlic. Cover with foil and roast for about an hour (depending on the size) or until fork tender.
- Remove the beets from the pan. Strain and reserve any remaining pan liquid. Let them cool and then rub vigorously with a dry paper towel to remove the skins.
- Slice into wedges.
- Toss with strained roasting liquid and, remaining 2 Tbsp of olive oil and 1 Tbsp red wine vinegar.
INGREDIENTS FOR ROASTED RADICCHIO:
1 head radicchio, quartered
2 Tbsp olive oil
DIRECTIONS FOR RADICCHIO:
- Drizzle radicchio with 2 Tbsp of olive oil and broil until dark and crispy.
- Cool and cut into bite size chunks.
INGREDIENTS FOR SLAW:
1# raw beets, peeled and grated
1 tsp pure kosher salt
3 shallots, sliced thinly
1⁄4 c fresh grated horseradish
1⁄2 c sour cream
2 Tbsp red wine vinegar
DIRECTIONS FOR SLAW:
- Toss the grated beets with 1 tsp Jacobsen Pure Kosher Sea Salt and let sit to help draw out liquid.
- Combine shallots, horseradish, sour cream, and 2 Tbsp red wine vinegar.
- Fold the sour cream mixture into the grated beets.
Roasted Chicken with Jacobsen Kosher Salt
1ea 3-4lb chicken
freshly cracked Jacobsen Sourced Black Pepper
1 bay leaf, fresh if possible
4 cloves of garlic, crushed
Jacobsen Pure Kosher Sea Salt
- One day before cooking the chicken, remove the neck and gizzards from the inside, rinse it and pat it dry.
- Season the inside and outside of the bird liberally with Jacobsen Pure Kosher Sea Salt (about 1 Tbsp total).
- When ready to roast, remove the bird from the fridge and season with freshly cracked black pepper.
- Slice a lemon in half and put it into the cavity with 1 fresh bay leaf, and 4 cloves of crushed garlic.
- Put the chicken breast side up on top of a rack in a skillet or small roasting pan.
- Tie the legs together and tuck the wings under the bird.
- Preheat the oven to 425 F while the bird comes to cool room temperature.
- Roast the bird for about 20 minutes until the skin starts to get color.
- Baste the chicken with the juices that form on the bottom of the pan and turn the oven down to 375.
- Continue to cook for about 25 more minutes or until the juices from the chicken turn clear and a thermometer inserted into the thickest part of the thigh registers 155F.
- Pull the chicken out and let it rest for at least 20 minutes before cutting.
- Portion the chicken into pieces and finish with more Jacobsen Pure Kosher Sea Salt.
Homemade Honey Latte with Almond Milk
¼ Cup Bee Local Honey Water
1 Cup Almond Milk
1 shot espresso
- Slowly heat almond milk on stove top, until steaming
- Pour 1 TBS of Bee Local Honey Water into coffee mug
- Pour shot of espresso over Honey Water
- Pour steamed almond milk over top of espresso shot