SPICE UP THE

KITCHEN
WITH AVA JANE'S KITCHEN
FLAVORED SALTS
contents
Apple Feta Bacon Bites . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .... 2

Smoked Salmon Bites . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . ..... 4

Baked Brie with Cranberries and Walnuts .. . . . . . . . . .. . . . . . . . . . . . . . .... 6

Chorizo and Apple Stuffed Turkey Breast .. . . . . . . . . . .. . . . . . . . . . . . . ..... 8

Roasted Chicken with Mushrooms . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .. ... 10

Brown Butter Roasted Beef Tenderloin ... . . . . . . . . . . . . .. .. . . . . . . . . . . ..... 12

Herbed Pork Roast and Creamy Gravy .. . . . . . . . . .. . . . . . . . . . . . . . .. . ..... 14

Chipotle Chocolate Cupcakes . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . ..... 16

RECIPE KEY
MEASUREMENTS
T = Tablespoon oz = ounces
t = teaspoon lb = pounds
 APPLE FETA
BACON BITES
Prep: 5 mins Cook: 5 mins Total: 10 mins Yield: 12 servings

INGREDIENTS:
3 (1-oz) slices nitrate-free
bacon, chopped
1 cup water
1 T fresh lemon juice
3 Gala apples
4 oz feta cheese, crumbled
½ cup pomegranate seeds
1 t Ava Jane’s Kitchen Sea Salt
with Dried Rosemary
METHOD:
1. In a medium skillet over medium heat, cook the bacon until crisp.
Transfer to a plate lined with paper towels and set aside to cool.
2. In a medium bowl, combine the water and lemon juice. Cut the apples
into round ½-inch slices and remove the seeds. Submerge the apple
slices in the lemon water to prevent browning. Arrange the slices on
a serving tray.
3. Top each apple slice with feta, bacon, and pomegranate seeds.
4. Sprinkle the apple slices with the Ava Jane’s Kitchen Sea Salt with
Dried Rosemary and serve immediately.

2
 SMOKED
SALMON BITES
Prep: 10 mins Cook: 0 mins Total: 10 mins Yield: 6 to 8 servings

INGREDIENTS: METHOD:
2 medium cucumbers, sliced 1. On a platter, arrange the cucumber slices.
into thick rounds
2. Spread 1 to 2 teaspoons of the cream cheese on each cucumber slice.
⅔ cup cream cheese Add a piece of smoked salmon in the center.
5 oz smoked salmon, cut into 3. Top with some arugula leaves, capers, black pepper, and Ava Jane’s
small pieces
Kitchen Smoked Sea Salt and Garlic.
Arugula leaves, chopped
4. Serve immediately, or chill until ready to serve.
1 T capers
Freshly ground black pepper,
to taste
¼ t Ava Jane’s Kitchen
Smoked Sea Salt and Garlic,
or to taste

4
 BAKED BRIE WITH
CRANBERRIES
AND WALNUTS
Prep: 5 mins Cook: 10 mins Total: 15 mins Yield: 4 to 6 servings

INGREDIENTS:
2 oz walnuts, chopped
2 T dried cranberries
2 T Ava Jane’s Kitchen
Avocado Oil
1 T fresh rosemary, chopped,
plus additional sprigs for
garnish
¾ t Ava Jane’s Kitchen Sea
Salt with Garlic and Onion
¼ t freshly ground black
pepper
1 (8-oz) wheel Brie cheese
METHOD:
1. Preheat the oven to 400°F. Line a baking sheet with parchment paper.
2. In a bowl, combine the walnuts, cranberries, Ava Jane’s Kitchen
Avocado Oil, rosemary, Ava Jane’s Kitchen Sea Salt with Garlic and
Onion, and black pepper.
3. Place the Brie on the prepared baking sheet and top with the walnut
mixture.
4. Bake for 10 minutes, or until the cheese is warm and soft in the
center.
5. Remove from the oven and place on a serving plate. Garnish with a
few sprigs of fresh rosemary and serve immediately.

6
CHORIZO AND APPLE STUFFED
TURKEY BREAST
Prep: 25 mins
INGREDIENTS:
For the Turkey:
2 T grass-fed butter + 2 T
grass-fed butter, melted
2 shallots, finely chopped
1 apple, cored, peeled, and
finely chopped
5 oz raw chorizo sausages,
skin removed and broken into
small pieces
1 egg
2 T chopped fresh parsley
4 lbs turkey breast, butterflied
1 T Ava Jane’s Kitchen Sea
Salt with Garlic and Onion
1 cup chicken stock
For the Gravy:
3 T ghee or grass-fed butter
½ cup heavy cream
1 T arrowroot starch
Ava Jane’s Kitchen Colima
Sea Salt™, to taste
Freshly ground black pepper,
to taste
Cook: 1 hr 10 mins Total: 1 hr 35 mins Yield: 8 to 10 servings
METHOD:
1. Make the Turkey: In a large skillet over low heat, melt 2 tablespoons
of the butter. Add the shallots and apple and cook until softened,
about 5 minutes. Add the chorizo and sauté for 5 minutes, breaking it
up with a wooden spoon, until cooked through. Transfer the mixture
to a bowl and allow to cool.
2. Preheat the oven to 400°F. Add the egg and parsley to the chorizo
mixture and mix well.
3. Sprinkle the inside of the turkey breast with the chorizo stuffing.
Roll up the turkey starting from the narrow end. Secure with wooden
toothpicks or butcher’s twine. Place the rolled turkey, seam side
down, in a roasting pan. Brush with the 2 tablespoons melted butter,
then sprinkle with the Ava Jane’s Kitchen Sea Salt with Garlic and
Onion. Add the chicken stock to the pan.
4. Roast for 60 to 70 minutes, or until an instant-read thermometer
inserted into the thickest part of the breast reaches 165°F. Transfer
the roll to a board, cover with foil, and let rest for about 15 minutes.
Reserve any drippings left in the pan.
5. Make the Gravy: Meanwhile, in a small saucepan, combine the butter,
heavy cream, arrowroot starch, and the reserved pan drippings. Heat
over low heat, constantly stirring, until the gravy reaches desired
thickness. If necessary, use an immersion blender in the saucepan to
make the gravy smooth. Add Ava Jane’s Kitchen Colima Sea Salt and
black pepper to taste.
6. Cut the turkey into slices and serve with the gravy.
8
 ROASTED CHICKEN
WITH MUSHROOMS
Prep: 10 mins
INGREDIENTS:
4 T ghee or grass-fed butter,
melted, divided
1 whole chicken (about 4 lbs)
1 T Ava Jane’s Kitchen Sea
Salt with Dried Rosemary
1 t freshly ground black
pepper
10 oz mushrooms, quartered
1 small onion, thinly sliced
1 yellow bell pepper, thinly
sliced
2 garlic cloves, finely chopped
2 bay leaves
2 T apple cider vinegar
½ cup chicken broth
4 tomatoes, diced
½ cup pitted green olives
¼ cup chopped fresh parsley
Cook: 1 hr 30 mins Total: 1 hr 40 mins Yield: 6 servings
METHOD:
1. Preheat the oven to 350°F. Brush 2 tablespoons of the butter over
the chicken. Season with the Ava Jane’s Kitchen Sea Salt with Dried
Rosemary and the black pepper.
2. In an oven-safe skillet, add the remaining 2 tablespoons butter,
mushrooms, onion, bell pepper, garlic, bay leaves, apple cider
vinegar, and chicken broth. Stir to combine. Add the chicken, breast
side down.
3. Roast for 30 minutes. Turn the chicken, breast side up, and add the
tomatoes, green olives, and parsley. Roast for 1 hour, or until an
instant-read thermometer inserted in the thickest part of the thigh
reaches 165°F. Remove and discard the bay leaves.
4. Let the chicken rest for 10 minutes before serving.
10
 BROWN BUTTER ROASTED
BEEF TENDERLOIN
Prep: 5 mins Cook: 45 mins Total: 50 mins Yield: 10 servings

INGREDIENTS:
1 beef tenderloin (5 to 6 lbs)
2 t Ava Jane’s Kitchen Sea
Salt with Chipotle
2 t freshly ground black
pepper
1 T olive oil
½ cup grass-fed butter or
ghee
4 garlic cloves
Fresh rosemary, to garnish
METHOD:
1. Preheat the oven to 450°F. Season the tenderloin with the Ava Jane’s
Kitchen Sea Salt with Chipotle and the black pepper.
2. In a heavy skillet, heat the oil over medium-high heat. Add the
tenderloin and brown the meat on all sides, about 3 to 4 minutes per
side.
3. Transfer the tenderloin to a roasting pan. Roast for about 30 minutes,
or until an instant-read thermometer inserted into the center of the
tenderloin reaches 135°F for medium-rare meat. Cover loosely with
foil and let rest for 10 minutes.
4. Meanwhile, in a small saucepan over medium heat, melt the butter.
Add the garlic and cook until the butter begins to bubble and foam,
stirring constantly. The butter will turn golden brown. Remove
immediately from the heat and remove the garlic cloves.
5. Slice the roast into ½-inch to ¾-inch slices. Arrange the slices on a
serving tray and drizzle with the brown butter. Garnish with fresh
rosemary and serve immediately.

12
 HERBED PORK ROAST
AND CREAMY GRAVY
Prep: 25 mins
INGREDIENTS:
For the Pork:
1 T Ava Jane’s Kitchen
Smoked Sea Salt and Garlic
½ t crushed red pepper flakes
1 t paprika
1 t dried thyme
1 t dried rosemary
4 lbs boneless pork loin
with the fat cap, at room
temperature
3 T grass-fed butter or ghee
1 white onion, halved and
sliced
1 cup chicken broth, plus
additional if needed
For the Gravy:
½ cup heavy cream
1 T arrowroot starch
⅛ t Ava Jane’s Kitchen
Colima Sea Salt™
Cook: 1 hr Total: 1 hr 25 mins Yield: 8 to 10 servings
METHOD:
1. Make the Pork: Preheat the oven to 375°F. In a bowl, mix the Ava
Jane’s Kitchen Smoked Sea Salt and Garlic, red pepper flakes, paprika,
thyme, and rosemary.
2. Place the pork loin on a cutting board and score uniform cuts through
the fat about ¼ inch deep. Sprinkle the spice mixture over the pork.
Rub well to season.
3. In a large skillet, melt the butter over high heat and add the pork.
Cook on each side for about 1 minute to brown. Transfer the pork to a
roasting pan along with any butter and spices from the pan.
4. Add the onion and chicken broth and cook, uncovered, for 60 to 75
minutes, or until an instant-read thermometer inserted in the thickest
part of the roast registers 145°F. Check the pan occasionally during
cooking and add additional broth if it looks dry. Remove the roast
from the oven, reserving the pan juices. Set the roast aside to rest for
10 to 15 minutes.
5. Make the Gravy: Meanwhile, in a small saucepan over low heat,
combine the heavy cream, arrowroot starch, reserved pan juices, and
Ava Jane’s Kitchen Colima Sea Salt. Whisk well. Simmer until the
gravy reaches desired thickness.
6. Slice the roast and serve with the gravy.
14
 CHIPOTLE CHOCOLATE
CUPCAKES
Prep: 30 mins
INGREDIENTS:
For the Cupcakes:
2½ cups almond flour
½ cup unsweetened cocoa
powder
1 cup granulated erythritol
1 t baking powder
¼ t Ava Jane’s Kitchen
Colima Sea Salt™
¼ t cayenne pepper
3 large eggs
1 cup heavy cream
1 t vanilla extract
1 t Ava Jane’s Kitchen Sea Salt
with Chipotle
For the Frosting:
8 oz cream cheese, softened
½ cup grass-fed butter,
softened
2 cups powdered erythritol
½ t vanilla extract
Small chile peppers, for
garnish, optional
Cook: 15 mins Total: 45 mins Yield: 32 mini cupcakes
METHOD:
1. Preheat the oven to 350°F. Line a mini muffin pan with 32 mini paper
liners.
2. Make the Cupcakes: In a large bowl, whisk together the almond
flour, cocoa, granulated erythritol, baking powder, Ava Jane’s Kitchen
Colima Sea Salt, and cayenne pepper. Add the eggs, heavy cream, and
vanilla and mix until combined and smooth.
3. Fill each paper liner three-quarters full and sprinkle with Ava
Jane’s Kitchen Sea Salt with Chipotle. Bake for 15 minutes, or until a
toothpick comes out mostly clean. Transfer the pan to a wire rack and
let cool completely.
4. Make the Frosting: Meanwhile, in a large bowl, beat the cream cheese
and butter until creamy. Add the powdered erythritol and vanilla and
beat until light and fluffy.
5. Frost the cooled cupcakes as desired. Garnish each cupcake with a
small chile pepper, if desired.
6. Store in the refrigerator until ready to serve.
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