275 sea salt recipes

Mexican-style chicken simmered with tomatoes, white wine, almonds, and brown and wild rice. A hearty one-pot arroz con pollo loaded with flavor.

Browned chicken breasts in a thick, savory gravy topped with fluffy rosemary-garlic dumplings and sweet green peas. A cozy Dutch oven dinner that fills the kitchen with the scent of fresh herbs.

A delicious and refreshing pasta salad is perfect for spring or summer.

A vibrant marinated shrimp and vegetable linguine with bell peppers, Roma tomatoes, broccoli, peas, fresh dill, and a lemon-herb olive oil dressing. Marinate ahead, toss with hot pasta, and serve.

A quick vegan curry with chickpeas, potatoes, tri-color peppers, and apples over brown rice. Weeknight-friendly and ready in 40 minutes.

Garlicky black pepper shrimp and black-eyed peas is Low Country Southern cooking in one skillet: bacon, holy trinity, bay-scented peas, and wine-splashed shrimp finished with cracked pepper.

A vegan cima roll: pureed tofu wrapped around a colorful filling of seitan, spinach, roasted red peppers, pistachios, and peas, then steamed into a sliceable log. Plant-based Italian showpiece.

Shrimp and vegetable linguine tossed in a no-cook sauce of olive oil, lemon juice, fresh dill, Roma tomatoes, and chili oil. Loaded with broccoli, peas, and peppers.

Emily's bean soup simmers seven dried beans and lentils with a meaty ham bone, tomatoes, and vegetables into a thick hearty pot. Old-fashioned cold-weather comfort.

Meatless Cajun jambalaya with black-eyed peas, bell peppers, zucchini, and rice simmered in a smoky paprika-thyme tomato broth. One pot, big Louisiana flavor, no meat required.

Curried Vegetable Stew with Tamarind& Coconut Milk recipe

Indonesian nasi goreng (fried rice) with shrimp, chicken, and barbecued pork, built on a shrimp paste and chili spice paste with tamarind and kecap manis. Authentic Southeast Asian flavor.

Crispy baked samosa logs filled with curried cauliflower, peas, and coconut, rolled in whole-wheat chapatis and served with a fruit-sweetened tomato chutney. A lighter spin on the Indian classic.

Baked vegetarian samosa logs wrapped in whole-wheat chapatis and stuffed with curried cauliflower, peas, coconut, and cilantro. Paired with a ginger-spiked tomato chutney sweetened with grape juice.

Rack of lamb marinated 48 hours in fresh herbs, roasted to perfection, served with complex red wine demi-glace sauce studded with ham and pickles.

Black pepper focaccia with freshly cracked pepper in the dough, dimpled crust glossed with olive oil, flaky sea salt, and fresh thyme. Steam-baked for a bakery-style crackle and a pillowy middle.