Most Americans eat some kosher food every day, but chances are they’re not aware of it. Take a walk down the aisles of any supermarket and you will see that certification appears on over 60% of America’s produced foods that are certified kosher, from the coveted Oreo to the thirst-quenching Coca-Cola. Over $150 billion of kosher certified products are consumed annually, and spending continues to rise dramatically.
Read More ›This recipe is not kosher for passover
2 teaspoon dried oregano
1 teaspoon dried basil
2 tablespoons garlic powder
2 teaspoon salt (sea or kosher)
2 teaspoon ground black pepper
Simply put the ingredients in a bowl and mix well. Makes 1/2 cup.
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.
