A Little Italian

Use this herb and spice mixture in pasta sauces or with braised or roasted vegetables. I use it whenever a recipe calls for "Italian Seasoning." I also add it to breadcrumbs to make my own seasoned breadcrumbs for breading chicken or pork cutlets, or in meatballs. It makes a great little gift.


A Little Italian

2 tablespoons dried basil
2 tablespoons dried marjoram
2 tablespoons dried oregano
2 tablespoons ground coriander
2 tablespoons dried thyme
2 tablespoons dried rosemary
2 tablespoons dried savory
1 teaspoon hot red pepper flakes

The recipe says: "In the bowl of a food processor, combine all ingredients. Process for 30 seconds until finely ground." But I never do that. I just combine all ingredients and mix well. When I use this mixture, I place it in the palm of my hand and crumble it together to release the flavors.

Makes a scant cup

From the Eat More, Weigh Less cookbook, a recipe by Michael McDermott.