herbs de Provence

Ingredients

2 Tablespoons dried basil

4 teaspoons dried oregano

2 teaspoons dried marjoram

2 teaspoons dried thyme

1 teaspoon dried sage

1 teaspoon dried mint

1 teaspoon dried rosemary

1 teaspoon fennel seed

1 teaspoon dried lavendar (optional)

Directions:

In a food processer or blender, pulse the herbs to desired consistency. Store in an airtight container and use within 3 months.

Sprinkle lightly on fish and/or poultry before baking or grilling. Mix with steamed vegetables; use in omelets; stir into rice and grains. Whisk into vinegar and oil adding a splash of Dijon mustard for a flavorful vinaigrette.

--from The Joslin Diabetes Gourmet Cookbook

Please note that some ingredients and brands may not be available in every store.

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