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Italian Rub (pareve)

Contributed by Eileen Goltz

2 teaspoon dried oregano
1 teaspoon dried basil
2 tablespoons garlic powder
2 teaspoon salt (sea or kosher)
2 teaspoon ground black pepper

Instructions:

Simply put the ingredients in a bowl and mix well. Makes 1/2 cup.

>Notes: You only need to apply this rub about twenty minutes before you begin cooking Note: You can use fresh oregano and basil for a stronger taste but if you use fresh it can’t be stored more than one or two days.