Skillet Blistered Tomatoes On The Vine

There is something magical about the way cast iron ( Smithey’s No. 12 Skillet is our favorite ) transforms simple ingredients. A cluster of ripe tomatoes, still attached to the vine, becomes sweet, jammy, and deeply flavorful as their skins blister and char. Finished with Lange Flaky Sea Salt, this dish is a reminder that great cooking often requires very little-just quality ingredients and thoughtful craftsmanship.

Ingredients

• 2 large cluster vine-ripened tomatoes

• 1–2 tablespoons extra virgin olive oil

• 2 cloves garlic, lightly crushed or chopped

• A few sprigs fresh thyme or basil if desired

• Lange Flaky Sea Salt

• Freshly cracked black pepper

Method

Preheat your Smithey 12" skillet over medium-high heat until hot.

Add the olive oil, garlic, and herbs, allowing them to gently infuse the oil for about 30 seconds. Carefully place the tomatoes, still attached to the vine, into the skillet.

Allow the tomatoes to cook undisturbed for 2–3 minutes. As the skins begin to blister and char, rotate the vine occasionally, letting each side make contact with the hot cast iron. Continue cooking for another 3–5 minutes, until the tomatoes are softened, lightly caramelized, and beginning to release their sweet juices.

Remove from the heat and finish generously with Lange Flaky Sea Salt and freshly cracked black pepper.

Serve warm, directly from the skillet, with grilled sourdough, fresh burrata, roasted fish, or simply as they are.

A Simple Finishing Touch

The beauty of this dish lies in its simplicity. The Smithey skillet develops deep flavor through gentle blistering and caramelization, while a final sprinkle of Lange Flaky Sea Salt adds delicate crunch and enhances the tomatoes' natural sweetness. Simple ingredients, thoughtfully crafted, coming together exactly as they should.

Recipe by Lange Salt Co.

Smithey No. 12 Skillet, Skillet Blistered Tomatoes Recipe finished with Lange Salt Co. Pure Flake Sea Salt

Smithey’s No. 12 Skillet, Lange Pure Flake Sea Salt

Nature’s Gatorade Sweetwater Citrus

Hot days call for better hydration. Skip the dyes and mystery ingredients and try our Sweetwater Citrus homemade Gatorade replacement. It’s the perfect balance of sweet and salty-refreshing, delicious, and made with clean and simple ingredients.

Ingredients

• 2 cups cold water

• Juice of 2 oranges

• Juice of 1 lemon

• 1-2 tbsp raw honey

• A generous sprinkle of Lange Pure Flake Sea Salt

• Sprig of fresh mint leaves

Instructions

1. Squeeze the oranges and lemon into a glass jar

2. Add water, raw honey and Lange Pure Flake Sea Salt

3. Stir well or shake until everything dissolves

4. Serve of ice with a fresh sprig of mint leaves and a slice of orange or lemon wedge

Enjoy!

Nature’s Gatorade- Sweetwater Citrus

Recipe by Lange Salt Co.

Summer Citrus Salad

Ingredients

• 2 cara cara oranges

• 2 navel oranges

• 1 grapefruit

• 1 pomegranate

• 1/3 cup pistachios, shelled and roughly chopped

• A small handful of fresh mint leaves

• Lange Flake Sea Salt

For the dressing

• 2 tbsp raw honey

• 3 tbsp olive oil

• 1 tbsp red wine vinegar

• Juice from one orange

Instructions

1. Prep the citrus and Pomegranate

   Peel all the citrus, cutting both ends off and using a rounded motion with pairing knife to remove peel and as much of the white pith as possible. Slice into rounds. Arrange on a serving platter, slightly overlapping. Slice off the top (crown) of the pomegranate using a sharp knife. You’ll start to see the sections inside. Score the skin, looking for natural ridges running from top to bottom. Gently cut along those ridges, making 4-6 shallow cuts. Break apart the fruit over a bowl and gently pull it apart into sections using your hands. Hold a section cut-side down and tap the back firmly with a spoon so the seeds fall out. Sprinkle over citrus to add color to the citrus salad.

2. Make the dressing

   In a. small bowl, whisk together the honey, olive oil, red wine vinegar, and fresh orange juice until emulsified. Taste and adjust.

3. Assemble the salad

   Tear or slightly chiffonade the mint leaves and sprinkle over the salad. Add handful of shelled pistachios for added texture. Finish with a generous pinch of Lange Pure Flake Sea Salt. Enjoy!

Honey-Glazed Roasted Rainbow Carrots

Ingredients

1 lb rainbow carrots, peeled

3 tbsp olive oil

2 tbsp raw honey

½ tsp lemon pepper

Finish

Lange Pure Flake Sea Salt

Instructions

1. Preheat Oven

   Set to 400°F. Line baking seet with non bleached parchment paper.

2. Prep the carrots

   Peel all the carrots and top them and leave them whole, leaving a small amount of green for colorful appearance.

3. Make the glaze

   Mix olive oil and honey. Drizzle onto carrots.

4. Season

   Sprinkle on Lemon Pepper

5. Roast

   Arrange carrots in a single layer on tray. Roast 20-25 minutes, until tender and caramelized.

6. Finish

   Transfer to serving platter. While still warm, finish generously with Lange Pure Flake Sea Salt

Enjoy!

By Lange Salt Co.

Salted Berry Spritzer Mocktail

Lange Salt Co’s Salted Berry Spritzer

Ingredients

-3-5 fresh strawberries, muddled

-4 oz apple juice

-1-2 tbsp maple syrup

-1-2 tbsp freshly squeezed lemon juice

-sparkling water (to top)

-ice

-Lange Salt Co. Pure Flake Sea Salt (for rim)

-fresh mint leaves (for garnish)

-extra strawberry (for garnish)

Instructions

1. Prepare the glass

   Rub a lemon wedge around the rim of your glass, then dip glass into Lange Salt Co’s Pure Flake Sea Salt to create a salted rim.

2. Muddle the strawberries

   Add the fresh strawberries to your glass. Muddle the strawberries in your glass gently until juicy and broken-down to your liking. Set glass aside.

3. Mix the base

   Add apple juice, fresh squeezed lemon juice, and maple syrup to a shaker. Shake well.

4. Add ice

   Fill your prepared glass with desired amount of ice cubes.

5. Pour and top

   Pour mixed juices directly into your glass. Top with your favorite sparkling water.

6. Garnish and serve

   Skewer sliced strawberries and mint leaves onto a cocktail pick to garnish your Salted Berry Spritzer. Add an additional sprig of mint to top it off!

Lange Salt Co.’s Salted Berry Spritzer

Recipe by Lange Salt Co.

Lange Salt Co.’s Simply Easy Rosemary Focaccia Sea Salt Bread

Lange Salt Co.’s Simply Easy Rosemary Focaccia Sea Salt Bread

A simple, slow-risen focaccia baked with our signature Lange Salt Co. Pure Kosher Sea Salt and topped with fresh rosemary and finally finished with Lange Salt Co.’s Pure Flake Sea Salt. This ridiculously delicious recipe is perfect even for the most kitchen-challenged home cook. It’s practically foolproof — and everyone will think it came straight from a restaurant.

Ingredients
2 cups organic flour
1 cup boiling water mixed with 1 cup room temperature water
2 teaspoons Lange Salt Co.’s Pure Kosher Sea Salt
2 ¼ teaspoons instant yeast
Olive oil (for drizzling and pans)
Fresh rosemary, chopped
Lange Salt Co. Pure Flake Sea Salt (for topping and finishing)

Instructions
1. In a large bowl, combine the organic flour, instant yeast, and Lange Salt Co. Pure Kosher salt. Mix well to evenly distribute.
Add the water and stir until fully combined and a sticky dough forms.
2. First Rise (24 Hours)
Drizzle the top of the dough lightly with olive oil. Cover the bowl tightly.
Place in the refrigerator and let rise for up to 24 hours.
3. Rest at Room Temperature
Remove the dough from the refrigerator and let it rest on the counter for 2 hours.
4. Line two 9-inch glass baking dishes with unbleached parchment paper.
Add 2 teaspoons of olive oil to each dish.
Divide the dough in half and place one portion into each prepared dish.
5. Lightly oil your fingers and gently dimple all of the dough.
Drizzle the tops with additional olive oil.
Sprinkle generously with fresh rosemary and Lange Salt Co.’s Pure Flake Sea Salt.
6. Preheat oven to 425°F
Bake for 30 minutes, starting to check at 20 minutes. The focaccia should be golden brown on top.
7..Remove from the oven and immediately sprinkle with additional Lange Salt Co.’s Pure Flake Sea Salt to finish.
Let cool slightly before serving. Enjoy warm or at room temperature.

Lange Salt Co.’s Simply Easy Rosemary Focaccia Sea Salt Bread

Lange Salt Co’s Simply Easy Rosemary Focaccia Sea Salt Bread

Recipe by Lange Salt Co.

Roast Salmon with Citrus Salsa Recipe

Serves: 4

Prep time: 10 minutes

Total time: 30 minutes

Ingredients

Salmon

1 tablespoon olive oil, plus more for the baking sheet

1.5 pounds skin-on salmon fillet

Lange Kosher salt

Salsa

1 medium grapefruit

1 orange ( such as blood orange, cara cara, or naval)

1 avocado, diced

1/4 cup finely diced red onion

1/4 cup fresh cilantro, chopped

1/2- 1 jalapeño, seeded and minced

2 tablespoons olive oil

1/2 teaspoon Lange Pure Flake Sea Salt

Instructions

1.Preheat oven to 425°F with a rack in the center. Grease a rimmed baking sheet with olive oil or line with unbleached parchment paper.

2. Pat the salmon dry on both sides and season all over with the Lange Kosher sea salt. Drizzle with 1 tablespoon olive oil.

3. Roast until the internal temperature measures 125° F, 15 to 20 minutes

4. Meanwhile, make the salsa. Using a paring knife, remove the skin and white pith from the grapefruit and orange and divide into sections, then dice, into 1/4 inch pieces. Place in medium bowl.

5. Add the avocado, onion, cilantro, jalapeño, olive oil. Stir to combine.

6. Transfer the salmon to serving platter and top with the salsa, finish recipe by topping with Lange Salt Co. Pure Flake finishing sea salt.

Enjoy!

Roast Salmon with Citrus Salsa, finished with Lange Salt Co. Pure Flake Sea Salt

Posted by: Lange Salt. Co