Source: Adapted from Food.com
By Bev

Ingredients:
8 ounces red potatoes , each cut into 6 wedges
1 1/2 tablespoons extra virgin olive oil
1/2 teaspoon sea salt or 1/2 teaspoon other coarse salt
1/2 teaspoon ground black pepper
3 garlic cloves , minced
1 1/2 teaspoons chopped fresh rosemary

Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins

Directions:
1. Preheat oven to 400°F.
2. Toss potatoes with oil, salt and pepper in medium bowl to coat.
3. Transfer potatoes to small baking sheet; roast 20 minutes, stirring once.
4. Add garlic and rosemary to potatoes; toss.
5. Roast until potatoes are just tender, about 10 minutes.
6. Transfer to plate; serve.

Servings: 2

Source: Food.com
By weekend cooker

Ingredients:
2 medium zucchini , cut diagonally, into 1/2 inch thick slices
2 teaspoons extra-virgin olive oil
1/4 teaspoon course sea salt
1/4 teaspoon ground black pepper

Prep Time: 5 mins
Cook Time: 6 mins
Total Time: 11 mins

Directions:
1. Preheat grill pan over medium-high heat.
2. Combine all the ingredients in a bowl, toss well to coat.
3. Arrange zucchini in a single layer in a pan, and grill for 4 minutes, turning after 2 minutes.

Servings: 4

Source: Adapted from Food.com
By The Impossible Cook
   
Ingredients:
1/2 teaspoon cumin seed
1/2 teaspoon black peppercorns
1/2 teaspoon coriander seed
4 dried red chilies
1/2 teaspoon turmeric powder
1 teaspoon sea salt
800 g chicken , marylands trimmed
olive oil , for brushing

Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins

Directions:
1. Preheat the oven to 180c.
2. Place the cumin, peppercorns, coriander seeds, chillies, turmeric, and salt in a mortar and pestle and grind until it forms a powder.
3. Use a small sharp knife to slash the skin of the chickens.
4. Brush with the oil and rub in the cumin and sea salt rub. Place the chicken, skin side on a baking tray and roast for 30 minutes or until the skin is golden and crispy and the chicken is cooked through.
5. Serve with your favourite blanched greens and truss tomatoes.

Servings: 4

Source: Adapted from Food.com
By Jewelies

Ingredients:
3 pita bread , cut into wedges
1 tablespoon olive oil (enough to brush)
1 teaspoon sea salt , to taste
1 teaspoon fennel seed , to taste

Prep Time: 5 mins
Cook Time: 10 mins
Total Time: 15 mins

Directions:
1. Preheat oven to 200C (400F).
2. Brush bread with oil, sprinkle with salt and seeds.
3. Bake on a baking tray for 10 minutes or until crisp.

Servings: 4

Source: Adapted from Food.com
By ericshepherd
 
Ingredients:
1 Hass avocado , ripe
lime juice , freshly squeezed
2 filet mignon steaks , 1 to 2 inches thick (thicker is better)
1 teaspoon very coarse very good quality sea salt
black pepper , freshly and coarsely ground
2 tablespoons high-quality extra virgin olive oil
fresh cilantro stem (to garnish)

Prep Time: 30 mins
Cook Time: 15 mins
Total Time: 45 mins

Directions:
1. Halve, pit, and peel the avocado. Cut it into slices lengthwise and drizzle with freshly squeezed lime juice.
2. Season the filets mignons with salt and pepper. Flatten lightly with your hand. Use a heavy-bottomed saute pan on high heat, and coat it with the olive oil. When the oil smokes, add the filets and sear them for about two minutes on each side, just until brown. If you are using a large enough saute pan (and one that is oven-proof, ala Calphalon aluminum), simply remove the filets and add a small roasting rack to the pan. If not, transfer the filets to an ovenproof pan with a roasting rack.
3. Preheat to 350°F Finish cooking the filets in the oven for about 15 minutes for medium rare (they should still feel quite soft to the touch).
4. Serve with slices of avocado on top, sprinkle sea salt and drizzle with olive oil. Garnish with cilantro sprigs.
5. Serve with Cilantro Serrano Chile Rice, or any other risotto or rice of your choosing.

Servings: 2

Source: allrecipes.com
By: Belinda Stafurik 

Ingredients:
8 ounces calamari tubes
2 tablespoons Szechwan peppercorns
2 tablespoons sea salt
1 cup all-purpose flour
1 cup cornstarch
3/4 cup peanut oil

Prep Time: 10 mins
Cook Time: 5 mins
Total Time: 15 mins

Directions:
1. Slice the calamari tubes down one side and open them up to lay flat. Score the insides with a knife in a cross-hatch pattern. Set aside.
2. Heat a small skillet over high heat with no oil. Add the peppercorns, and toast for a few minutes, stirring constantly, until they start to sizzle and pop. Remove them from the pan and set aside. Add the salt to the pan and cook over high heat until it has turned a gray color. Remove from the heat.
3. Grind the salt and pepper with a mortar and pestle or spice grinder until it becomes a fine powder. Transfer to a resealable plastic bag and mix with flour and cornstarch.
4. Heat the oil in a wok or heavy skillet over high heat until very hot. Place a few pieces of squid at a time into the bag and shake to coat. Shake off excess and quickly fry them in the oil until browned, turning once. Each one should take about 30 seconds. Serve and eat immediately.

Servings: 2

Source: Adapted from allrecipes.com
By: ZSTYLIN 

Ingredients:
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon paprika
lemon pepper to taste
sea salt to taste
2 pounds sea bass
3 tablespoons butter
2 large cloves garlic, chopped
1 tablespoon chopped Italian flat leaf parsley
1 1/2 tablespoons extra virgin olive oil

Prep Time: 20 mins
Cook Time: 20 mins
Total Time: 40 mins

Directions:
1. Preheat grill for high heat.
2. In a small bowl, stir together the garlic powder, onion powder, paprika, lemon pepper, and sea salt. Sprinkle seasonings onto the fish.
3. In a small saucepan over medium heat, melt the butter with the garlic and parsley. Remove from heat when the butter has melted, and set aside.
4. Lightly oil grill grate. Grill fish for 7 minutes, then turn and drizzle with butter. Continue cooking for 7 minutes, or until easily flaked with a fork. Drizzle with olive oil before serving.

Servings: 6