Herbal Dry Rub

This herb mix goes particularly well with fish dishes, but can also be used with tofu or tempeh as a seasoning before stir-frying or baking. Add it to a basic vinaigrette salad dressing, try it with sautéed mushrooms, add to the eggs when making an omelet, or combine the mix with goat or cream cheese for a delicious spread. Here are some other ways I have used Herbal Dry Rub:

Marinade for Grilled or Baked Fish:

¼ cup fresh lemon juice

¾ cup olive oil

2 medium cloves of garlic, minced

2 tsp. Herbal Dry Rub

Salt and pepper to taste

Combine all ingredients.

Use this to marinade firm-fleshed fish for 2 hours in the ‘fridge before grilling or baking.

For kebabs, cut fish into cubes before marinading.

Summer squash, bell peppers and cherry tomatoes can be added as well and interspersed with the fish on skewers.

 

Croatian Musaka:

1 medium eggplant sliced into ½” rounds

Olive oil

2 large onions, chopped

1½ # sliced crimini mushrooms

¼ cup dry white wine

3 tbsp. tamari or soy sauce

2 tsp. Herbal Dry Rub

Salt & pepper

1½  tbsp. cornstarch, dissolved in 2 tbsp. cold water

3 cups grated or finely minced feta cheese

6 beaten eggs

10 to 12 oz. uncooked dry rice or wheat lasagna noodles

1 ½ cups tomato juice or marinara sauce

Hungarian paprika

Brush eggplant slices lightly with olive oil and arrange on a baking sheet. Place into a 450˚ oven for about 10 minutes until the eggplant begins to soften.

Meanwhile, in a large skillet, sauté the onions and mushrooms in 3 tbsp. olive oil.

Add the wine, tamari, and salt and pepper to taste.

Cover, and cook about 15 minutes until mushrooms have released their juices, stirring occasionally.

Add the dissolved cornstarch to the mushrooms mixture, stirring until it begins to thicken. Set aside.

Combine the cheese with the beaten eggs and a touch of pepper.

Using a 12”square baking pan, oil the bottom, add ½ cup tomato juice and place a layer of noodles on top.

Add a bit more tomato juice, half of the mushrooms, half of the eggplant, more tomato juice, another layer of noodles, tomato juice, mushrooms, eggplant and finally, the feta/egg mix.

Sprinkle the top with a little Hungarian paprika and place in the oven at 350˚ for 45 minutes.

Allow to rest for 10 minutes before serving.