Thank you to Serenity Lavender Farm for sharing their delicious recipes for Roasted Vegetables seasoned with Rosemary Sea Salt and Halibut cooked with Herbs de Provence Sea Salt. If you like these, check out Serenity Lavender's other culinary salt and sugar blends at the Market.

Roasted Vegetables with Rosemary Sea Salt

Preheat your oven to 400°F and line a deep roasting pan with parchment paper for easy cleanup. Gather an assortment of seasonal fresh vegetables, sourced from our very own vendors—such as celeriac, onions, kohlrabi, squash, cauliflower, or broccoli.

Clean and prepare the vegetables, then cut them into roughly 1-inch pieces. Toss the pieces in olive oil and season generously with Rosemary Sea Salt (or Lavender Sea Salt) and freshly cracked black pepper. Spread the vegetables evenly in the pan.

Roast for 20 minutes, then stir and continue cooking, checking occasionally, until the vegetables are golden and tender to your liking.

Serve and enjoy!

Halibut seasoned with Herbs de Provence

Start by selecting a beautiful filet of halibut (try the Market's Sea Blossom Seafood). Preheat your oven to 400°F. Prepare a shallow roasting pan or baking sheet lined with a large sheet of parchment paper.

If desired, clean the fish and remove the skin. Thinly slice a fresh lemon, then arrange a layer of lemon slices on the parchment paper. Season one side of the halibut with Herbs de Provence Salt, and pepper to taste, then place the seasoned side on the lemon slices. Season the top side of the filet as well and layer additional lemon slices on top.

Fold the parchment paper around the halibut like a package, placing the seam side down on the baking sheet. Bake in the oven, checking frequently for doneness—halibut cooks quickly and will continue to cook even after it’s removed from the oven. It should be moist and flaky white, not translucent. Cooking time will vary depending on the size of the filet, so take care not to overcook.

Serve with roasted vegetables and enjoy!

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