LINK TO PART A

LINK TO PART B

Makes 1 to 1/4 cups mix

· 1 tbsp fennel seeds

· 1 tbsp. black  peppercorns 

· 1 tbsp. coarse salt
(depending upon the type of salt you are using 

you must adjust this)
· 2 tbsp. dried oregano
· 2-4 tbsp. dried basil (to your taste)
· 2-3 tbsp. garlic powder (to your taste)
·1-2 tbsp. dried rosemary
· 1-2 tbsp. dried thyme
· 1 tbsp. Spanish paprika
· 1-2 tbsp. red pepper flakes
· 1 tsp. table sugar
· 1 tsp. dried sage
(Instructions below)

**** Use as a seasoning for pasta, chicken, pork, fish, 
salad, bread, grilled vegetables, flank or skirt steak, fish, 
shrimp, lamb or lobster. 
This mix can be stored in a cool, dark place for up to 6  months. 
**** You can use as a dry rub for beef or add olive oil or 
regular cooking oil as a marinade for chicken. 
**** Vinaigrette for salad: Add 1 tsp. of mix to ½ cup of 
olive oil and ¼ cup balsamic vinegar. (If you don?t have 
balsamic on hand, use red wine vinegar as a 
substitute.) Double, triple or quadruple this recipe if you 
are serving a big group. 
**** Marinade for shrimp: 1 cup EVOO, 1/2 cup white 
wine, 1-2 smashed cloves of garlic, juice of 1 lemon, and 
2 -3 tbsn. fresh garden or Italian parsley (or 1-2 tsp. 
dried).  Divide the marinade into two 
portions.
Marinate shrimp for at lea...