Last night stumbled arcross this blog, Kalyn’s Kitchen, looks like it has lots of great recipes and ideas I would like to try. Starting with this one, although first I will need to make a trip to Penzey’s.

Rosemary Salt
(makes about 4 cups)

3 cups sea salt crystals
1 1/2 cups dried rosemary (cracked rosemary is best)

(If you don’t have cracked rosemary, measure rosemary and put into food processor with steel blade attached. Process about 2 minutes, until rosemary is broken into small bits.)

Combine salt and rosemary in food processor and process with steel blade less than one minute, until salt and rosemary are well combined. Don’t process too long. You want this to still have a slightly chunky texture.

Suggested uses: Use sparingly, as you would regular salt. Sprinkle on fresh tomatoes, cucumbers, or avocado. An excellent seasoning for eggs, potatoes, butternut squash, or chicken. Delicious on any type of roasted or grilled vegetables.