Halve 2 eggplants lengthwise, score the tops about a deep in a cross-hatch pattern. Mix ¼ c. olive oil with 1 Tbsp Dr. Cowan's Garden Pepper Salt. Pour seasoned oil over eggplant and work it into the eggplant by gently pushing in at the sides and ends. Bake at 350 degrees for a half-hour, or until soft. Serve with a dollop of yogurt and chopped mint.
Mix a couple of tablespoons with a tablespoon of grated citrus peel and sea salt and rub on steaks before grilling or sautéeing.
Add a tablespoon or so to mushroom risotto.
Add to a vegetable sauté, along with a teaspoon of Winter Squash Powder. for a sweet and spicy touch.
Grill burgers, add cheese, if you like, and cover till the cheese begins to melt and sprinkle generously with Pepper Salt before serving.
Sprinkle generously onto soft-cooked eggs, place onto buttered toast slices.
Add a tablespoon to a bowl of salsa and serve with tortilla chips.
Make a paste with soft butter, add to steamed vegetables, broiled fish or chicken.
Brush slices of sourdough bread with olive oil on both sides and sprinkle with Pepper Salt. Grill or sauté in a cast-iron skillet till toasted.
Sprinkle liberally over fried eggs.
For a spicy dressing for a mixed-vegetable salad, blend 6 tablespoons lime juice, 6 tablespoons olive oil, 1/2 small red onion, slivered (and allowed to marinate in the lime juice and oil) and a heaping half-teaspoon of Pepper Salt.