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Paprika-Herb Rub

July/August 2011

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A simple combination of herbes de Provence, paprika, salt and pepper makes a flavorful rub for chicken, or try it with steak or tofu.


Paprika-Herb Rub Recipe

Makes: About 2 tablespoons, for 4 servings

Active Time:

Total Time:

Preparation

  1. Combine herbes de Provence, paprika, salt and pepper in a small bowl.

Tips & Notes

  • Make Ahead Tip: Store in an airtight container for up to 3 months.
  • Note: Herbes de Provence is a mixture of dried herbs commonly used in the south of France. You can find commercial mixtures in well-stocked supermarkets and in the bulk spice section at some natural foods stores and/or gourmet markets. To make your own, mix 1 tablespoon each (or equal proportions) dried thyme, rosemary, oregano, marjoram and savory in a small jar. If desired, add a pinch of dried lavender and crushed aniseed.

Nutrition

Per serving: 6 calories; 0 g fat (0 g sat, 0 g mono); 0 mg cholesterol; 1 g carbohydrates; 0 g added sugars; 0 g protein; 1 g fiber; 141 mg sodium; 34 mg potassium.

Carbohydrate Servings: 0


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