Rating: 5 stars
1 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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.

EatingWell Test Kitchen
Source: EatingWell Magazine, November/December 2008

Gallery

Recipe Summary

total:
5 mins
Servings:
48
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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Tips

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

Nutrition Facts

5 calories; protein 0.3g; carbohydrates 1g; dietary fiber 0.5g; fat 0.1g; vitamin a iu 13IU; vitamin c 0.1mg; folate 2.9mcg; calcium 19.3mg; iron 0.7mg; magnesium 5.1mg; potassium 25mg; sodium 211mg.
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Reviews (1)

1 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
10/30/2011
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. Read More