Tomato-Olive Summer Salad

The spice is right

Originally appeared in the July 29, 2010 edition of the Southside Times.

Summer menus are peppered with lighter fare—specialty salads, succulent fruits, and vibrant vegetables.  It’s also a season when our personal menus aren’t quite as “heavy.”  Yet all too often I hear complaints that some low-fat, low-sodium recipes are too bland or too boring.  Here’s a solution:  using fresh herbs and dry spices is an ideal way of eating “lighter” without sacrificing flavor.  More after the jump: (more…)

Published in: on July 29, 2010 at 11:51 am  Leave a Comment  
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Dry Spice Rub for Lamb

Yield:  4 T.

Whether grilling or roasting, this is an ideal, multi-purpose dry rub for lamb.

  • 1 T. Garlic Powder
  • 1 t. Fennel Seed, bruised or crushed in mortar with pestle
  • ½ t. Thyme
  • 2 t. Freshly Ground Black Pepper
  • ½ t. Cayenne Pepper
  • 1 T. Paprika
  • 1 t. Oregano
  • 2 t. Rosemary
  • 1 t. Basil
  • ½ t. Kosher Salt

Combine ingredients and store in an air-tight container until use.

Published in: on June 24, 2010 at 2:27 am  Leave a Comment  
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