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From Sharon Shipley's 'The Lavender Cookbook'. I replaced thyme in the original recipe with a mixture of summer savory and marjoram because we don't like thyme. Also, I substituted one quarter teaspoon of regular sea salt with 'Durango' smoked salt. There are many, many uses for this seasoning and not limited to a rub for chicken, fish, fried tofu, ribs...Or, mix with a little bit of olive oil for a spread on bread, add to a simple vinaigrette, roasted vegetables, eggs, etc. Experiment!
Units: US | Metric
Serving Size: 1 (35 g)
Servings Per Recipe: 1
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