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Tuscan Spice Rub

:  November/December 2008

Your rating: None Average: 4 (7 votes)

Take a trip to Italy with this Tuscan-inspired rub, aromatic with fennel, basil, garlic, rosemary and oregano. Try it on boneless, skinless chicken thighs, salmon steaks or lamb chops.


READER'S COMMENT:
"We made this with 2/3 of the salt it calls for, although we didn't use coarse salt. We will make again, but with 1/3 of the salt. But LOVED it. It reminds us of a Tuscan pork roast we have, that we also love. "
Tuscan Spice Rub Recipe

Makes: About 1 cup

Active Time:

Total Time:

Nutrition Profile

Diabetes appropriate | Low calorie | Low carbohydrate | Low cholesterol | Low saturated fat | Heart healthy | Healthy weight | Gluten free |

View Our Nutrition Guidelines »

Ingredients

  • 1 tablespoon fennel seeds
  • 6 tablespoons dried basil
  • 3 tablespoons garlic powder
  • 3 tablespoons coarse salt
  • 2 tablespoons dried rosemary
  • 2 tablespoons dried oregano

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Preparation

  1. Grind fennel seeds in a spice grinder (such as a clean coffee grinder) or a mortar and pestle until coarsely ground. Combine with basil, garlic powder, salt, rosemary and oregano in a small bowl.

Tips & Notes

  • Make Ahead Tip: Store in an airtight container at room temperature for up to 6 months.

Nutrition

Per teaspoon: 5 calories; 0 g fat ( 0 g sat , 0 g mono ); 0 mg cholesterol; 1 g carbohydrates; 0 g added sugars; 0 g protein; 0 g fiber; 211 mg sodium; 19 mg potassium.

Exchanges: free food


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Recipe Categories

Style/Theme
Vegan
Vegetarian
Gifts
Make ahead instructions
Quick (total 30 min. or less)
Type of Dish
Sauce/Condiment, marinade/rub
Ease of Preparation
Easy
Ethnic/Regional
Italian
Total Time
15 minutes or less
Health & Diet Considerations
Diabetes appropriate
Low calorie
Low carbohydrate
Low cholesterol
Low saturated fat
Heart healthy
Healthy weight
Gluten free
Servings
8 or more
Preparation/ Technique
Marinate/Rub
No-cook
Meal/Course
Dinner

Season
Spring
Summer
Fall
Winter
Publication
November/December 2008
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