Harps Recipes
http://www.harpsfood.com/Recipes/Detail/4560/
Italian Rosemary Rub
Yield: Makes 3/4 cup
Ingredients
| 1/4 | cup | dried rosemary | |
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| 2 | tablespoons | dried oregano | |
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| 1 | tablespoon | dried, crumbled sage | |
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| 1 | tablespoon | garlic powder | |
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| 1/4 | cup | coarse salt, kosher or sea | |
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| 2 | tablespoons | cracked black pepper | |
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Directions:
Place the rosemary in a bowl and crumble the needle leaves between your fingers to break them into small pieces.
Stir in oregano, sage, garlic, salt and pepper.
Transfer to a jar, cover, and store away from heat and light.
The rub will keep for several months.
Harps Recipes
http://www.harpsfood.com/Recipes/Detail/4560/
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