Food Pavilion Recipes
https://foodpavilion.com/Recipes/Detail/4560/
Italian Rosemary Rub
Yield: Makes 3/4 cup
Ingredients
| 1/4 |
cup |
dried rosemary
|
|
|
| 2 |
tablespoons |
dried oregano
|
|
|
| 1 |
tablespoon |
dried, crumbled sage
|
|
|
| 1 |
tablespoon |
garlic powder
|
|
|
| 1/4 |
cup |
coarse salt, kosher or sea
|
|
|
| 2 |
tablespoons |
cracked black pepper
|
|
|
Directions:
Place the rosemary in a bowl and crumble the needle leaves between your fingers to break them into small pieces.
Stir in oregano, sage, garlic, salt and pepper.
Transfer to a jar, cover, and store away from heat and light.
The rub will keep for several months.
Please note that some ingredients and brands may not be available in every store.
Food Pavilion Recipes
https://foodpavilion.com/Recipes/Detail/4560/