An underlying citrusy flavor, a burst of garlicky goodness and the earthy taste of thyme are what we bring to you in this amazing creation.  You never knew you could have that true steakhouse flavor right from your backyard grill, and yet with this blend of amazing herbs, you absolutely can!

Uses:  Of course, this is amazing on steak; try branching out and use to season casseroles, creamy pasta dishes, scrambled eggs and sautéd veggies.

Ingredients:  Unrefined sea salt, garlic, orange peel, onion, thyme, mustard seed, fennel

White Cheddar and Garlic Mashed Potatoes
2-3 lb Yukon gold potatoes, peeled and coarsely chopped
1 cup heavy cream
¼ cup butter, unsalted
4 garlic cloves, lightly crushed
3 springs fresh thyme
1 cup white cheddar cheese
2 Tbs chives, chopped
1-2 tsp s.a.l.t. sisters Steakhouse Seasoning
 
Put the cut potatoes into a large pot, cover them with cold water and add a large pinch of sea salt.  Bring to a boil and simmer until the potatoes are fork tender, about 20-30 minutes.  Drain well.  In a small pot, heat the cream, butter, garlic and thyme.  While the potatoes are still warm, mash tem with a potato masher or a large fork.  Stir in the warm cream a bit at a time, straining out the solids, until the potatoes are fluffy.  Season with Steakhouse Seasoning and gently fold in the cheese and chives.