Recipes - Salt Substitutes

There are 5 different Salt Substitute Blends to appeal to many different tastes.  If you want a jolt of flavor, try the Spicy. If you want the perfect blend to fool your palate that there might be salt in the blend, try Oniony. If you want a nice gentle flavor to sprinkle on many dishes, try Herby. If you enjoy the savory flavors of foods, choose Savory. And if you love lemon like I do, try the Lemon & Herb Salt Substitute.

These recipes use various Salt Substitute Blends from Backyard Patch Herbs.  Scroll the page to see different recipes for the different blends.

Basic Uses for Salt Substitutes

•     Use 1 to 2 Tbls. as a meat rub. 

•     Blend 1 to 2 tsp with 1 stick butter or margarine and use on fresh steamed vegetables. 

•     Sprinkle dry onto fried or scrambled eggs. 

•     Use 1 to 2 Tbls with ¼ cup vinegar and ¾ cup oil to create a marinade or salad dressing

These recipes can be used with any number of our Salt Substitutes.

Salt Substitute Butter
This simple recipe for herb butter is easy to adapt and use with any of our salt substitutes and you can then put it on bread, vegetables, corn on the cob or enhance grilled fish.

4 tablespoons unsalted butter, softened
1 tablespoons any variety of Backyard Patch Salt Substitute, finely crumbled.

Place the butter in a small bowl. Add the herbs and mix together with a fork until the butter and herbs are well-combined.

Transfer the butter to a small ramekin to serve. If you prefer, cover and chill until firm. Butter may also be placed on wax or parchment paper, wrapped and shaped into a log, and frozen for later use.

Salt Substitute Vinaigrette
Vinaigrettes have an herb taste that will transform any salad into something special. Don't be afraid to experiment, any of our herb-based salt substitutes will work.

1/2 shallot, minced
1 Tablespoon any variety of Backyard Patch Salt Substitute Seasoning
1 teaspoon Dijon mustard
3 tablespoons Champagne vinegar (herb vinegars will work here too!)
1/2 cup extra-virgin olive oil

In a bowl, whisk together all the ingredients except the olive oil. Gradually add the olive oil while whisking vigorously. Use within three days.

Chicken Primavera
4 boneless skinless chicken breasts
8 ounces frozen mixed vegetables
2 Tbls olive oil
3 Tbls Backyard Patch Lemon and Herb Salt Substitute

Place chicken breasts and vegetable medley in 2 separate bowls.  Toss each with 1 Tbls olive oil and 1 ½ Tbls Lemon Herb Salt substitute. Lay chicken on 9 x 9 inch roasting pan. Place vegetables in a n ovenproof casserole dish.
Place both in 375 degree oven and cook 35 to 45 minutes, turning after 20 minutes.  Plate chicken and spoon vegetables over the breasts.  Serves 4

Baked Parmesan Chicken
1/2 cup Mayonnaise 
1/3 cup grated parmesan cheese
1/2 teaspoon garlic powder
4 boneless, skinless chicken breast halves (about 1-1/2 pounds)
1/2 cup bread crumbs seasoned with 1 Tbls. Backyard Patch Savory Salt Substitute

Combine mayonnaise, cheese and garlic powder. Spread chicken with mayonnaise mixture, then coat with crumbs. Arrange chicken on baking sheet. Bake at 425° 15 to 20 minutes or until lightly brown and tender. Serves four.
    
Lemon and Herb Carrots
2 cups baby carrots or regular carrots cut into 1-inch pieces or coins
2 quarts water
½ tsp salt
2 Tbls butter
1 tsp Backyard Patch Lemon and Herb Salt Substitute
1 Tbls brown sugar
 
Bring 2 quarts of water to a boil and add salt and carrots.  Let water return to boil, then cook carrots 5 minutes.  While cooking melt butter in large nonstick skillet.  Add brown sugar.  Drain and rinse carrots add to skillet, top with Leman and Herb salt substitute and cook over medium heat for 2 minutes. Remove from heat and serve.  To wait so serve the y can be covered and set on lowest heat and sit for up to 10 minutes, stirring after 5.
 
Pasta with Asparagus and Feta Cheese
1 lb asparagus, cut into 1-inch pieces
1 medium onion, chopped
1 cup feta cheese, crumbled or small cubes
1 clove garlic, minced
8 ounces uncooked pasta (penne, spiral or falafels is perfect)
2 tsp Backyard Patch Savory or Herby Salt Substitute
1 Tbls olive oil
 
Cook pasta according to package directions. Drain and keep warm.  In a large frying pan, heat the oil and brown the onion and garlic for about 5-7 minutes.  Add asparagus and Salt Substitute and sauté for 2 minutes.  Stir in the warm pasta and sprinkle the top with feta cheese.  Cover the pan, turn off the heat and let stand for 5 to 10 minutes.  The asparagus will have a little crunch to it depending on how long you let it sit. (Serves 4)

Zucchini Spinach Casserole

• 1 ½ lb. Zucchini
• 1 bunch spinach or other fresh greens
• ¼ cup chopped parsley
• 2 Tbls. Olive oil
• 1 Tbls. Backyard Patch Herby Salt Substitute
• ¼ Tbls. Mace
• ¾ cup grated cheese
• 1 cup sprouted lentils or mixed beans
• ½ cup bread crumbs or wheat germ
• 1 Tbls. Butter

Cut zucchini into ¼ inch slices and tear greens into bite sized pieces.  Heat oil in heavy saucepan.  Add zucchini and stir to coat with oil.  Cover pan; when zucchini begins to steam, turn down to simmer.  Cook until half-done (about 5 minutes.)  Add greens and parsley and stir until wilted.  Season with salt and mace.  Layer half vegetables, half cheese and all spouts in lightly greased baking dish.  Repeat layers with remaining vegetables and cheese.  Top with breadcrumbs and dot with butter.  Bake at 350 degrees for 15 minutes.  Serves 4 to 6.

Tomato Green Beans

• 1 lb. Fresh green beans
• 4-6 plum tomatoes (4 large or 6 small)
• ½ cup olive oil
• 1-2 tsp. Backyard Patch Oniony Salt Substitute

Fill a pot large enough to hold all the beans 2/3 full with water, bring to a boil over medium-high heat.  While the water is coming to a boil, wash the beans and chop the stem ends off.  When the water is boiling, add the tomatoes, cook for 30 seconds and remove with tongs to a bowl of cold water.  This will make the tomatoes easy to peel.  Add the beans to the boiling water and cook for 7-10 minutes.  While the beans are cooking, peel, core and finely mince the tomatoes.  Place the olive oil in a medium to large skillet over low heat.  Add the tomato bits and Italian seasoning.  Simmer for 15 minutes.  Drain and briefly rinse the beans and place in a serving bowl.  Pour the tomato mix over the beans and toss to coat. Let rest for 10 minutes before serving for best flavor.

Orzo and Herbs

This recipe is quick and simple and you can use several different seasoning blends to make it a different dish every time you serve it.

• 7 cups water
• 1 cup orzo
• 2 tsp. olive oil
• ½ tsp. salt
• ½ tsp. pepper
• 2 to 3 Tbls. Backyard Patch herb blend -- any one of these will work:
  •    Savory Salt Substitute
  •    Spicy Salt Substitute
  •    Herby Salt Substitute
  •    Oniony Salt Substitute

Bring water to boil in a large pot.  Stir in the orzo and cook for 6 minutes.  Place the herbs, oil salt and pepper in a serving bowl.  When the pasta is ready, drain and add it to the bowl.  Toss well and serve wither hot or cold.

Pasta Spectacular

• 3 Tbls. Backyard Patch Seafood Seasoning
• 3 Tbls. Backyard Patch Savory Salt Substitute
• ½ to ¾ cup virgin olive oil
• 2 cloves garlic, peels and chopped
• ½ tsp. Red pepper flakes
• Salt & pepper to taste
• 1 lb. Tiny shaped pasta (like tripolini)

In medium saucepan, combine herbs, olive oil, garlic and pepper flakes.  Turn heat to low, using wooden spoon, gently stir until herbs begin to release their fragrance, about 2 to 3 minutes.  Season with salt and pepper.

Cook pasta according to package directions until al dente.  Drain.  Place in a warmed serving bowl.  Pour herb mixture over pasta and toss, adding salt if desired.  Serve immediately with a sprinkling of Parmesan cheese.  Serve 4 to 6.                                           

Green Beans and Artichokes

• 1 lb. Green Beans
• 14 oz. can artichokes (including juice)
• 1 cup bread crumbs, fresh not dried
• ½ cup olive oil
• ½ cup grated Parmesan cheese
• 1 tsp. Backyard Patch Savory Salt Substitute
• ½ tsp. Garlic Salt
• Salt & Pepper to taste

Steam green beans, place in medium-sized bowl.  Break artichokes into pieces then blend artichokes into green beans.  Mix breadcrumbs and seasonings to taste and blend into green beans & artichokes.  25 to 30 minutes at 350 degrees until bubbly and lightly browned.