100% natural and 100% awesome. Inspired from centuries of herbs shipped to the old warehouses along the Savannah River. The River Street Cobblestone Blend combines flavorful mineral salt and a savory mix of herbs and spices that bring out the best in your favorite dishes, from pastas to eggs, to meats, and veggies. It isn’t hot, but the jalapeno does provide a distinctive difference you will enjoy very much.
Comes in a re-usable grinder bottle.
Ingredients: pink sea salt, minced onion, minced garlic, dried diced jalapeno, dried diced celery, cilantro, crushed red pepper flakes, parsley, rubbed basil, chives, oregano
See recipe below…
Recipe by Damon Lee Fowler, featuring
Salt Table’s River Street Cobblestone Blend:
River Street Cobblestone Stuffed Zucchini
Stuffed vegetables are popular with Italian cooks, particularly in Liguria, the coastal province that’s also known as the Italian Riviera. These are most often offered as an antipasto (appetizer), but they’re substantial enough to serve as a light main dish for lunch or supper. The Salt Table’s River Street Cobblestone Blend is a perfect pairing with the flavors of this, but other great seasoning combinations are Southern Italian Grinder Blend, and Southern Herb Garden Blend.
4 small zucchini, each less than 6 inches long
The Salt Table River Street Cobblestone Blend
3 tablespoons unsalted butter
¼ cup minced shallots or yellow onion
½ cup chopped prosciutto
1 cup fine soft breadcrumbs
½ cup freshly grated Parmigiano-Reggiano
- Position a rack in the upper third of the oven and preheat to 375° F. Scrub the squash under cold running water. Put them in a wide, shallow, lidded pan and add just enough water to cover. Lift out the squash, cover the pan, and bring the water to a boil. Return the squash to the pan, cover, bring it back to a boil, then uncover, reduce the heat, and simmer until barely tender, about 10 minutes. Drain and let them cool enough to handle.
- Split them lengthwise and carefully scoop out centers, leaving a ¼-inch shell. Lightly season these with River Street Cobblestone Blend. Roughly chop the pulp.
- Put the shallot and butter in pan over medium heat. Sauté, tossing occasionally, until softened, about 4 minutes. Add the zucchini pulp and cook until its liquid is evaporated. Add the prosciutto, toss until hot, and turn off heat. Stir in the crumbs and all but 3 tablespoons of the Parmigiano cheese. Season well with River Street Cobblestone Blend and toss well to mix.
- Fill the zucchini shells with stuffing, mounding it on top, and put in a lightly buttered casserole, stuffing side up. Sprinkle with the remaining cheese and bake until hot through and tops are golden brown, about 20-30 minutes