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Homemade Spice Rubs Using Drought-tolerant Herbs
For vegetables, pork, chicken, or fish. In a spice grinder, or mini food processor grind together:
2 tablespoons Kosher salt
1/4 teaspoon freshly ground black pepper
1 whole, peeled garlic clove
1 teaspoon freshly picked thyme
Zest of 1 fresh lemon, 1 teaspoon
For beef, use the same ingredients as above, then add:
1 tablespoon freshly picked rosemary leaves
Feel free to double or triple the recipe and store any excess spice rub in a cleaned out tiny glass jar, then store in the refrigerator. Like a little more spice in your life? Try adding toasted fennel seeds, coriander seeds, fresh sage, or even some dried chili flakes to personalize your homemade spice rub! Why pay for something you can easily make yourself?
About Nathan Lyon
Chef Nathan Lyon is known for his simple, innovative cuisine featuring fresh, seasonal and local ingredients. You can find him on Growing A Greener World as well as shows on Veria Living, Discovery Health, Fit TV and TLC.
His first cookbook, Great Food Starts Fresh, is a seasonal exploration with recipes for the five seasons: spring, summer, autumn, winter and...chocolate!
I saw an episode of your show & it was very interesting. Love fresh foods. Very healthy.
Nathan, I should change my schedule to watch your shows (late at night). They made my mouth water and hungry even after dinner……….
what is that handheld blender Chef Nathan uses in blending the herbs on Episode 119 on Growing a Greener World?
Yvonne, I think Joe’s comment above may have the answer: he said it is called the Cuisinart “Smart Stick,” bought at Bed Bath and Beyond. I hope that helps!
Nathan, I can not find the food processor that you use in episode 119. I would like to purchase one like it. Help.
Hi Jerry. I checked on that processor. It was purchased at Bed, Bath and Beyond. It is called the Cuisinart “Smart Stick”. It cost around $50-70 I believe.
I watched your episode on September 19, 2010. Enjoyed the airing very much. I am looking to find the hot dressing recipe for the spinach salad, but I am unable to locate the information.
(The dressing was prepared in a frying pan and heated to make the spinach wilt)
Thank you for your help to find the instructions.
Sincerely your,
Elke Brengard
Hi Elke,
The recipe you are looking for is at Episode 105. Nathan made a delicious Flank Steak with a wilted spinach salad. He heated the dressing and poured it over the greens. Here is the link:
https://www.growingagreenerworld.com/105recipe/
Enjoy!
Nathan, my husband makes some amazing steak rubs with espresso, salt, pepper, and other standard grabs from the cabinet (ginger, garlic, cumin, onion, pepper flake). Would love to cut back on the spice jars, what FRESH herb flavors do you think would go with a coffee rub?