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Butternut squash, bacon, and sage just seem to say fall and this simple sauce for thin spaghetti makes good use of all three. The Salt Table’s Savannah Spanish Moss Blend really pulls those flavors together, since it blends sage with two other great fall herbs, rosemary and thyme.
Serves 4
Ingredients:
4 extra-thick slices applewood smoked bacon, cut into dice
1 small (1-1/2-pound) butternut squash, peeled, seeded, and diced
2 medium shallots, peeled and diced small
Salt Table Savannah Spanish Moss Blend
2 small scallions, trimmed and thinly sliced
The Salt Table Sea Salt
12 ounces (¾ pound) thin spaghetti
½ cup freshly grated Parmigiano-Reggiano
1 tablespoon very small sage leaves, left whole, or larger leaves roughly chopped
How to make it:
Put the bacon in a 3-quart deep sauté or braising pan and sauté over medium heat until it’s browned and its fat is rendered. Spoon off all but 2 tablespoons of the fat or drain it all off and add 2 tablespoons olive oil or butter. Add the squash and toss until it’s hot through and glossy. Add the shallot and sauté until both are beginning to color at the edges, about 3-4 minutes.
Season well with Spanish Moss Blend and toss, then add about ¼ cup of water stirring and scraping to loosen any cooking residue from the pan. Cover, reduce the heat to low, and cook until the squash is just tender, about 4-5 minutes longer. Check to make sure the moisture doesn’t completely evaporate, adding a spoonful of water if needed. Uncover, add the scallion, and toss until they’re bright green and hot. Turn off the heat. The sauce can be made ahead to this point.
When you’re ready to serve the pasta, bring 4 quarts of water to a rolling boil. Stir in a small handful of sea salt and the spaghetti. Cook, stirring occasionally, until it’s al dente (firm to the bite but not pasty at the center), using the manufacturer’s suggested cooking time as guide. When it’s almost ready, gently reheat the squash sauce over medium low heat. Then the pasta is done, reserve ¼ cup of the cooking liquid and drain the pasta. Don’t over-drain it. Add it to the sauce in the pan and toss well. If it seems dry, add a tablespoon or so of pasta cooking water.
Add half the cheese and toss, again adding a little pasta cooking water if it’s too dry. Scatter small whole sage leaves over and serve from pan or turn into serving bowl and sprinkle with the sage leaves. Serve at once, passing the remaining cheese separately.
Salt Table Tybee Island Coastal Blend, Savannah Pride Rainbow Blend or Southern Italian Seasoning Blend.
Oysters are but rarely paired with pasta in Italy, but they’re so plentiful in our area that it seems a shame not to take advantage of them. Salt Table’s Tybee Island Blend is perfect for seafood pasta dishes and makes the seasoning of this one very simple. Other perfect Salt Table blends for this are Savannah Pride Rainbow Blend and Southern Italian Seasoning Blend.
Serves 2
Ingredients:
1 cup drained shucked oysters, preferably local, drained but liquor reserved
3 tablespoons extra virgin olive oil
1 tablespoon toasted breadcrumbs
1/4 cup dry white wine or dry white vermouth
Tybee Island Coastal Seasoning Blend, Savannah Pride Rainbow Blend or Southern Italian Seasoning Blend.
The Salt Table Sea Salt
3-4 ounces small pasta shells
2 teaspoons minced flat leaf parsley, optional
How to make it:
Pick over the oysters for bits of shell. Put at least 3 quarts of water on to boil over medium-high heat. Put 2 teaspoons of oil in a heavy-bottomed 10-inch pan over medium low heat. When it’s warmed, add the crumbs, tossing to coat them, and lightly toast them, stirring constantly. Remove the crumbs from the pan.
Add the remaining oil to the pan and let it get hot, then add the oysters and toss until they’re plump and firm, about 1 minute. Season them lightly with the Tybee Island Blend then remove them with a slotted spoon to a bowl. Add the wine and reserved oyster liquor to the pan, bring them to a boil, and cook until they’re reduced and thick. Turn off the heat.
When the pot of water is boiling, stir in a small handful of salt and the pasta. Cook, stirring occasionally, until al dente (firm to the bite but not pasty at the center). When it’s almost done, reheat the sauce over medium low heat. Cut the oysters into 2-3 pieces, return them to the sauce with any accumulated juice, and simmer until they’re hot through and the sauce is thick again. Stir in the parsley, if using, and taste and adjust the Tybee Island Blend, Savannah Pride Rainbow Blend or Southern Italian Seasoning Blend.
Turn off the heat. When the pasta is ready, drain and add it to the sauce. Add the toasted crumbs, toss, and serve at once.
Salt Table Black Truffle Salt or Wild Porcini Mushroom Salt.
Cultivated mushrooms don’t have the intense flavor that they’re wild cousins like Italian porcini or truffles, but the latter aren’t readily available to most of us and can be very expensive when they can be had. Here, Salt Table’s Black Truffle Salt bumps up the flavor of cultivated brown mushrooms without putting a strain on your grocery budget. Another good seasoning for this is Salt Table’s Wild Porcini MushroomSalt.
This is for a cozy dinner for two, but it doubles well; increase the olive oil to only 3 tablespoons.
Serves 2
Ingredients:
8 ounces brown (crimini or baby bella) mushrooms
2 tablespoons extra virgin olive oil
1 medium shallot, peeled and minced
3-4 small to medium fresh sage leaves, thinly sliced
Salt Table Black Truffle Salt or Wild Porchini Mushroom
Whole black pepper in a mill
Salt Table Sea Salt
6 ounces penne pasta
4 tablespoons freshly grated Parmigiano-Reggiano, plus a little more for serving
8-12 very small sage leaves, for garnish, optional
How to make it:
Wipe the mushrooms clean with a dry cloth or paper towel. Cut small ones into quarters, larger ones into chunks the same size as the quarters. Put at least 3 quarts of water on to boil over medium high heat.
Put the oil and shallot in a 10-12-inch heavy-bottomed frying pan over medium heat. Sauté until the shallot is a pale gold, about 3 minutes. Add the mushrooms and quickly toss to coat them with the oil. Sauté, tossing almost constantly, until mushrooms are beginning to color. Add the sage and season to taste with Salt Table Black Truffle salt or Wild Porchini Mushroom Salt and pepper. Turn off the heat.
When the pot of water is boiling, stir in a small handful of sea salt and the pasta. Boil it, stirring occasionally, until it’s al dente (firm to the bite but not pasty at the center). When the pasta is almost done, gently reheat the mushrooms over medium low heat, and when the pasta is ready, quickly drain and put it in the pan with the mushrooms. Turn off the heat under the pan, toss well, add the cheese, and toss again. Garnish with whole small sage leaves, if using, and serve at once, passing more cheese separately.
Salt Table Southern Spring Blend or Southern Herb Blend
A weeknight supper workhorse, this casserole is usually made with a cream of mushroom soup, but the flavors are so much fresher and better with a homemade sauce. The Salt Table’s Southern Spring Blend makes seasoning it a snap so the sauce goes together almost as quickly as opening that can. Other perfect blend combinations are All ‘Round Good Grinder Blend, Southern Herb Garden Blend, Southern Italian Blend, and River Street Cobblestone Blend.
Change it up by adding celery and or peas to it or by changing the cheese to Gruyere or Swiss.
Serves 4
Ingredients:
About 1 tablespoon canola, olive, or vegetable oil
1 pound ground beef
1 large yellow onion, peeled and diced small
1 large carrot, peeled and diced small
2 tablespoons all-purpose or instant-blending flour
Put 3 quarts of water on to boil in a large pot over high heat. Position a rack in the center of the oven and preheat it to 350° F.
Meanwhile, film a large skillet with oil and heat over medium heat. Crumble in the beef and brown (in batches if necessary to keep from crowding meat), about 2-3 minutes. Remove with slotted spoon and season it lightly with Southern Spring Blend. Add the onion to the pan and sauté until softened about 2 minutes. Add the carrot and sauté 2 minutes longer.
Whisk in the flour, blending until smooth, then slowly whisk in the broth and milk. Cook, stirring constantly, until it’s bubbly and thick. Season to taste with Southern Spring Blend, adjust heat to slow simmer, and cook 3-5 minutes, stirring occasionally. Fold in the beef, let it come back to a simmer, and turn off the heat.
When the water is boiling, stir in a small handful of salt and macaroni. Cook until softened but still not done (about half the time recommended on the box) . Meanwhile, butter a rectangular 2-quart casserole dish. Drain and add the macaroni to the casserole.
Add the beef and sauce mixture and 1 cup of the cheese. Gently toss to mix and level with spatula. Sprinkle remaining cheese evenly over top. Bake until bubbly at the center and the cheese is lightly browned, about 30 minutes. Let it rest 10 minutes before serving.
Add the beef and sauce mixture and 1 cup of the cheese. Gently toss to mix and level with spatula. Sprinkle remaining cheese evenly over top. Bake until bubbly at the center and the cheese is lightly browned, about 30 minutes. Let it rest 10 minutes before serving.
A terrific tapas (the Spanish “small bites” served in bars and sidewalk cafés), these are also a fine main dish and so easy to season using The Salt Table’s Carmen Blend. Serve in individual dishes or in a chafing dish, letting guests help themselves. As Carmen would say, “Prends garde à toi!”—they’re addictive!
(See Romesco Sauce Recipe below)
Serves 8-10
INGREDIENTS:
1 pound ground beef, preferably chuck, or ½ pound ground beef and ½ pound lean ground pork
½ medium yellow onion, trimmed, split lengthwise, peeled, and finely chopped
Combine the meat, onion, crumbs, and parsley and season with Carmen Blend. To taste for seasoning, pinch off a small bit, shape it into a flat cake and cook it through in a small pan with a few drops of olive oil, about 2 minutes per side. Taste and adjust the seasoning. Wet your hands and lightly roll into 24 even balls, laying them on a parchment-lined rimmed baking sheet.
Film the bottom of a large, seasoned iron skillet or nonstick pan with olive oil and turn on the heat to medium. When the oil is hot, add enough meatballs to fill the pan without crowding and brown them well on all sides. Transfer them to a platter and repeat with the remaining meatballs. Alternatively, you may brown them in the oven on a large, rimmed, non-stick baking sheet. Preheat the oven to 425° F., rub the baking sheet with oil, and space the meatballs on it about an inch apart. Bake 10 minutes, then carefully turn the meatballs and bake 6-8 minute longer.
Spoon off any excess fat and return the meatballs to the pan (if you’ve browned them in the oven, transfer them to large pan that will hold them in 1 layer. Add enough broth to almost half-cover them. Bring to a boil, adjust the heat to a slow simmer, loosely cover, and simmer until cooked through, about 30 minutes, turning occasionally. The liquid should reduce and mostly evaporated, but don’t let it dry up completely. Add water (not broth) by spoonfuls as needed.
Remove the lid and if the liquid isn’t mostly evaporated, raise the heat and let it evaporate. Stir in the Romesco and let it warm through. Serve in small tapas dishes or bowls. They can be made ahead: transfer to a storage container, cover, and refrigerate. When ready to serve them, gently reheat in a large skillet over medium-low heat.
(See how to make Romesco Blend below)
Romesco Sauce with Carmen Blend:
There are many variations of Romesco sauce. This one is based on one of the Catalan versions. This can be a separate recipe and is a good dip for vegetables or sturdy corn chips.
Makes about 2½ cups
Ingredients:
1 cup whole raw almonds
1 medium red bell pepper or the equivalent of roasted red bell peppers from a jar, rinsed
3 large cloves garlic, lightly crushed, peeled, and coarsely chopped
2 tablespoons tomato paste
½ cup red wine vinegar
The Salt Table Carmen Blend
¾ cup extra-virgin olive oil
How to Make Spicy Meatballs with Carmen Blend:
Position a rack in the center of the oven and preheat to 350° F. Spread the almonds on a rimmed baking sheet and bake in the center of the oven until lightly colored at the center. Meanwhile, if using a fresh pepper, roast it over an open flame or in the oven at 400° F. until the skin blisters and blackens. Peel, seed, and cut it into uniform chunks.
Process the almonds in a food processor fitted with the steel blade until finely ground. Add the roasted pepper, garlic, and tomato paste, and process until puréed. Add the vinegar and a generous teaspoon of Carmen Blend. Process until smooth. With the motor running, gradually add the oil in a thin, steady stream. Taste and adjust the Carmen Blend and pulse to blend. The sauce can be made ahead. It will keep, covered
Pasta alla Violetta Tagliatelle with Chanterelle Mushrooms and Salt Table’s Southern Italian Blend
“Chanterelle” is French for “little singers,” presumably because these delicate mushrooms look a bit like a singer’s open mouth. Simply sautéed in butter and seasoned lightly with The Salt Table Southern Italian Blend, they’re tossed with egg pasta noodles from Verdi’s home town of Parma, but they’re equally good with factory pasta. Chanterelles are seasonal, so if you’re not able to find them, cultivated shiitake and oyster mushrooms can be substituted.
Serves 4
INGREDIENTS:
¾ pound fresh chanterelle mushrooms, or shiitake or oyster mushrooms, mixed
5 tablespoons unsalted butter
1 medium shallot, split lengthwise, peeled, and minced (about ¼ cup)
½ lemon
The Halle & Savannah Blend
12 ounces fresh egg tagliatelle, fettuccine, or short pasta such as fusilli or penne
1 cup freshly grated Parmigiano-Reggiano
How to Make It:
Gently clean the mushrooms with a dry cloth or soft brush. Halve or thickly slice the larger ones, but leave small ones whole.
Put 2 tablespoons of butter in a large skillet or sauté pan. Return the pan to medium heat and let the butter melt. Add the shallots and sauté, tossing often, until just beginning to color, about 4 minutes. Add the chanterelles and sauté, tossing gently, until they have started to collapse. Season lightly with Southern Italian Blend, then squeeze in a few drops of lemon juice. Toss, taste, and adjust the lemon juice and Southern Italian Blend. Cook until the mushrooms are tender. Turn off the heat.
Bring 4 quarts of water to a rolling boil in a 6 quart pot. When the water begins boiling, stir in a small handful of salt, then stir in the pasta. Cook the pasta until al dente, stirring occasionally. Just before it’s done, gently reheat the mushrooms over medium-low heat.
When the pasta is ready, drain and add it to the mushrooms with the remaining butter and ¼ cup of the cheese. Toss well and add another ¼ cup of cheese, then serve at once, passing the remaining cheese separately.
This be served alone as a main dish or appetizer, with crusty bread for sopping the juice, or as a sauce for linguine or fettuccine. The Salt Table Southern Italian Blend makes the seasoning a snap. If you use it as a pasta sauce, squeeze in lemon juice to taste after tossing the shrimp with the pasta. It should not be served with cheese.
Serves 4 as a main dish, 6-8 as an appetizer
INGREDIENTS:
1¼ pounds medium to large shrimp
½ cup extra virgin olive oil
2 large cloves garlic, lightly crushed, peeled, and minced
2 finely chopped anchovy filets or about 2 teaspoons anchovy paste
Peel the shrimp and pat them dry. Put the oil and garlic in a large, heavy-bottomed skillet or frying pan over medium-high heat. Sauté until fragrant but not colored, about 5-10 seconds after it begins to sizzle. Add the anchovy paste and stir until it dissolves into the oil.
Deglaze the pan with vermouth, bring it to a boil, and cook, stirring, until it’s reduced by 2/3 and syrupy. Add the shrimp and season liberally with Salt Table Southern Italian Blend. Toss until just curled and pink, about 1 minute. Add the parsley, if using, and, toss until the shrimp are just cooked through, about a minute longer, depending on their size.
Turn them out onto a platter and serve warm or at room temperature with lemon wedges.
In this classic pasta dish from Giuseppe Verdi’s home town (Parma), the name isn’t a reference to the famed opera composer but to the actual color of the noodles. (If Verdi had been born in England, his name would’ve been “Joe Green. Never mind.) The sauce is exquisitely simple, being nothing but good butter, Parmigiano-Reggiano cheese, and The Salt Table’s Southern Italian Blend.
Serves 4
INGREDIENTS:
Salt Table fine sea salt
12 ounces green tagliatelle or fettucine pasta noodles
5 tablespoons unsalted butter, softened
About 2 teaspoons The Salt Table’s Southern Italian Blend, freshly ground
1 cup freshly grated Parmigiano-Reggiano cheese
How to Make It:
Bring 4 quarts of water to a rolling boil in a heavy-bottomed 6-8-quart pot. Slowly stir in a small handful of salt and the pasta. Cook, stirring occasionally, until al dente, about 1-2 minutes for fresh pasta, 4-6 minutes for dried pasta. While the pasta cooks, mix the butter and 1 rounded teaspoon of Salt Table’s Southern Italian Blend in a large, wide bowl.
When the pasta is ready, reserve a few spoonfuls of its cooking water and lightly drain it. Add the pasta to the bowl with the butter and Salt Table’s Southern Italian Blendd= and toss well. If it seems a bit dry, add a spoonful or two of the reserved cooking water. Add ¼ cup cheese, toss well, and add another ¼ cup cheese. Taste and add Salt Table’s Southern Italian Blend as needed. Toss and serve with the remaining cheese passed separately.
The 1950s and 60s classic Chicken Spaghetti could be quite involved since the chicken, sauce, and spaghetti all cook separately and are then assembled. This is a streamlined take on the idea that goes together in minutes thanks to The Salt Table’s Pride Blend and market rotisserie chicken. The pasta bakes in the same big skillet in which you’ve made the sauce.
This is also very nice made with penne or rotini (short fusilli).
Serves 4-5
Ingredients:
½ pound (1 8-ounce package) small brown (crimini) mushrooms
3 tablespoons olive oil
1 medium yellow onion, split, peeled, and diced small
2 cloves garlic, lightly crushed, peeled, and minced
2 teaspoons dried oregano or 1 tablespoon chopped fresh oregano
About 2 teaspoons Salt Table Pride Blend, to taste
½ cup dry vermouth
1 24-ounce jar marinara sauce
½ cup chicken broth
3 cups shredded rotisserie chicken (boned and skinned) or other cooked chicken Salt Table sea salt
12 ounces (¾ of a 1-pound box) spaghetti
1 cup whole milk ricotta
½ pound (8 ounces) shredded fresh mozzarella
½ cup freshly grated Parmigiano Reggiano
How to Make It:
Put 4 quarts water on to boil in 6 quart pot over high heat. Position a rack in the center of the oven and preheat to 350° F. Wipe the mushrooms clean with dry paper towel and slice them.
Put the olive oil and onion in an oven-safe deep, 12-inch skillet or 3-quart braising pan over medium heat. Sauté until translucent and pale gold, about 4 minutes. Add the mushrooms and sauté until firm and beginning to color, about 4 minutes. Add the garlic and oregano and season to taste with Pride Blend. Add the vermouth and bring it to a boil, stirring to loosen any cooking residue. Stir in the marinara and broth and bring to a simmer. Add the chicken, bring it back to a simmer, and lower the heat. Simmer about five minutes to blend the flavors. Turn off the heat.
When the water is boiling, add a small handful of salt and stir in spaghetti. Cook, stirring often, until slightly less than al dente. Drain and add to sauce, tossing until evenly coated. Turn off heat and stir 1 cup ricotta and 2/3 of the mozzarella. Gently toss to mix, taste, and adjust the Pride Blend as needed. Smooth the top and sprinkle the with remaining mozzarella and the Parmigiano-Reggiano evenly over it.
Bake in the center of the oven until bubbly and lightly browned, about 25-30 minutes. Let it settle for 10 minutes before serving it directly from the pan.
Salt Table’s All Round Good Grinder Blend (or Southern Italian Blend)
Adapted from my book Ham: A Savor the South® Cookbook, this hearty sauce is simplified by seasoning it with All Round Good Grinder Blend. Southern Italian Blend would be another excellent seasoning as would Cobblestone Blend. I serve it as a main dish followed by a simple mixed green salad.
Serves 4-6
INGREDIENTS:
3 tablespoons unsalted butter or 1½ tablespoons butter and 1½ tablespoons olive oil
1 cup small-diced cooked ham
1 medium yellow onion, split lengthwise, peeled, and diced small
1 pound penne or other short, tubular pasta or short fusilli (rotini)
1 cup freshly grated Parmigiano-Reggiano cheese
How to make it:
Heat the butter (or butter and oil) in a large (3 quart) sauté pan over medium heat until hot and bubbly. Add the ham and sauté until it’s beginning to color on the edges. Add the onion and sauté until golden, about 3-5 minutes. Add the garlic and rosemary (if using) and toss until fragrant, about half a minute. Season well with Good Grinder Blend.
Pour in the wine and bring to a boil, stirring and scraping the bottom of the pan to release any browned cooking residue. Let it boil until it is mostly evaporated, about 3 minutes. Stir in the tomatoes, bring it to a boil, and reduce the heat to a steady simmer. Simmer, stirring every now and again, until the sauce is thick, about 20 minutes. Taste and adjust the Good Grinder Blend and turn off the heat.
Meanwhile, bring 4 quarts water to a rolling boil in a 6-8 quart pot. Toss in at least 1 rounded tablespoon Halle or Himalayan Pink salt, stir, and stir in the pasta. Cook until al dente (firm to the bite, but cooked all the way through and not pasty at the center). When the pasta is almost done, gently reheat the sauce over medium low heat.
When the pasta is ready, drain it quickly, being careful not to over-drain it, and immediately toss it with the sauce. Sprinkle ½ cup of the cheese over it, toss well, and serve immediately, passing the remaining cheese separately.
Recipe by Damon Lee Fowler, featuring 
