Recipes - Salt Substitutes

There are 4 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. And if you love lemon like I do, try the Lemon & Herb Salt Substitute.

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)