Scooped, Pierced, and Handheld: Meal planning for the non-dominant hand

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I just had surgery, so I cannot use my right hand. In place of my regular blog, my husband stepped in:

“When you’re right-handed, eating exclusively with your left hand is not pretty. Kate’s right shoulder joint was replaced last week, and for the first two weeks of recovery, her right arm will be immobilized. While her left hand can manage the keyboard and mouse (with difficulty), it hasn’t been trained for the more difficult task of moving food from plate to mouth.

We started meal planning and preparations a couple of weeks before surgery. When her left shoulder was replaced last year, food planning and prep were simple: nothing on her plate that needed to be cut. The right shoulder presented more challenges.

Think inside the box 

This is not a moment to explore new and creative cooking. With surgery and medications affecting taste and appetite, we learned to stick to comfort foods that can be scooped, pierced, or handheld. For the first several days, that meant focusing on wraps, quesadillas, open-face sandwiches, and soup in a mug.

Wraps

Almost anything you can eat with a fork can be wrapped. There are a host of online videos about folding, tucking, and rolling a tortilla. Wraps are easy to make, but with very little error tolerance. Too much food on the tortilla and a misaligned fold were my downfall. But a little practice makes perfect. 

Our neighbor Susan, dropped off a wonderful entree salad that easily converted to a wrap. The lightly dressed tuna on a bed of marinated cucumbers and daikons, spring mix, and rice moved nicely to the tortilla. Kate’s a TexMex fan, and we made variants on breakfast burritos with sour cream and salsa for dipping. Wraps worked well for lunch and dinner, ranging from salmon with rice, chicken and white beans to tofu with grains. Dressings were spur of the moment, Caesar, ranch, olive oil, or a vinaigrette. The key to success lies less in the planning and more in responding to what sounds good at the moment.

Quesadillas

Like wraps, there are infinite possibilities for quesadillas. Great choices are scrambled eggs and cheese with onions and chilis,  a quesadilla layered with black beans, salsa, sauteed greens, and a protein, or a simple spicy black bean and cheese quesadilla.

Fruit Salads

With a good napkin or two, the right fruits make fruit salad a finger food. Grapes, cherries, pineapple, strawberries, and apple and pear slices are a great start.

Soups

Soup in a mug with a sliced baguette introduces some needed variety to the diet. We started with a creamy tomato soup and graduated to chicken soup. The key to the chicken soup is the size of the pieces of chicken and vegetables. They need to be small enough to flow from the mug yet big enough to be palatable. Potato and squash soups are also on the menu.

Snacks

Throughout the two weeks, snacks are an important part of the diet. Whether as a snack or a light meal, consider fruits, nuts, cheese and crackers, or even a simple charcuterie. One of the messy highlights was a store-bought chocolate Napoleon that lifted our spirits.

I’m looking forward to sharing meal prep again with Kate in the near future. But, as a lefty, I have enjoyed the freedom of always having utensils on the useful side of the cutting board, and having the handles on skillets on the range pointing in the right direction. A kitchen occupied by a left-handed and a right-handed person involves constant negotiation. 

Whatever the temporary or permanent reason you may be functioning primarily with your non-dominant hand, enjoy the moment. Look for the little things to brighten your day, whether you’re the chef or the diner.

Seasonal Eating

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Eating seasonal food is one of the simplest ways to feel more connected—to the land, to local farmers, and even to our own bodies. 

When we eat what is naturally ripe at a given time of year, food tastes better. A summer tomato, warmed by the sun and eaten in July, bears little resemblance to a pale winter tomato shipped across continents. Strawberries in spring are sweet and fragrant; apples in autumn are crisp and complex. Seasonal eating restores flavor to its rightful place at the center of the plate.

To eat seasonally is not about restriction; it is about attention. It is a quiet practice of noticing what the earth offers in this moment and responding with gratitude.

Beyond taste, seasonal food often carries greater nutritional value. Produce harvested at peak ripeness retains more vitamins and antioxidants than food picked early for long-distance travel. Leafy greens in cooler months, berries in summer, squash in fall—each arrives just when our bodies seem to need them most. Hearty root vegetables and grains sustain us through winter; light cucumbers and melons hydrate us in the heat.

Finally, seasonal eating invites creativity. It asks us to adapt, to cook with what is abundant now rather than relying on the same ingredients year-round. This rhythm—anticipating asparagus in spring or savoring the first pumpkin of fall—creates a gentle sense of celebration woven into everyday life.

Long before we could order strawberries in January or asparagus in October, our bodies learned to listen to the land. And somewhere deep inside us, that memory still hums. Our bodies crave seasonal food because we are seasonal creatures.

To eat with the seasons is to accept that we are not separate from the turning of the earth, but shaped by it. And when we honor that turning—one bowl of soup, one handful of berries, one crisp apple at a time—we rediscover that the body already knows what it needs.

As we quietly anticipate the arrival of asparagus and snap peas, there are abundant greens at the grocery and farmers’ markets right now – they are the stalwart vegetables of the winter season. I make this dish at least twice a week. 

Sauced Greens

1 small bunch of greens – Swiss chard, kale, mustard, collards 

1 clove garlic, minced

¼ c. onion, sliced

1 T. olive oil

1 T. balsamic vinegar

1 t. sugar

Salt and pepper to taste

½ c. chopped tomatoes

2 T. sour cream or plain yogurt

1 T. Sriracha sauce if desired

2 large eggs if desired

Rinse the greens liberally and remove tough stems. Stack the leaves and roll them into a “cigar” and slice thinly. Add garlic and onion to olive oil in a heavy pan and saute until tender. Fry eggs in a separate pan if you intend to use them. Add greens, vinegar and sugar and saute for about 5 minutes until greens are tender. Turn off the heat and stir in tomatoes and sour cream or yogurt. Salt and pepper to taste. Top with eggs and sriracha if desired.

Sauces: The Wizards of the Kitchen

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Every good cook knows this truth, even if they won’t say it out loud: we are all just one good sauce away from greatness.

You can roast the vegetables. You can grill the chicken. You can boil the pasta to perfect al dente. But without a sauce, it’s like kissing someone through a screen. The motion is there, but the pop of flavor is missing.

Sauces are the unsung heroes of the kitchen—the wizards who swoop in at the last second and whisper, “Relax. I’ve got this.” Sauces exist to rescue food from boredom.

Plain rice? Respectable, but sleepy. Add a gingery soy drizzle and suddenly you have a dish worthy of “mmmmm”. Steamed broccoli? Nutritious, but pretty dull. But toss it in lemon tahini and you have the makings of a delicious accompaniment to any meal.

Sauces don’t ask much of us. They don’t require perfection. They don’t judge uneven chopping. They are generous and forgiving and help remedy mistakes. A sauce says, “I see you forgot the salt earlier. Let’s move past that.”

The best sauces are rarely complicated. They’re just a few ingredients that happen to get along exceptionally well. Just keep in mind this combination: Fat (olive oil, butter, yogurt), acid (lemon, vinegar, tomato), salt or soy sauce, something with a little personality (garlic, mustard, anchovy, miso, chili crisp). That’s it. That’s the whole secret. The rest is flair.

Buttermilk Basil Sauce

5 T. buttermilk

5 T. olive oil

2 t. white wine vinegar

Mix together.

1 garlic clove

1 c. packed basil leaves

⅓ c. parmesan cheese

Combine in a food processor. Slowly drizzle in buttermilk mixture and process until smooth. Serve over grilled vegetables such as zucchini and summer squash.  

Cilantro Sauce with Lime and Garlic

2 c. cilantro

2 cloves of garlic

⅛ c. lime juice (or lemon)

½ c.oil

1 t. salt

½ t. black pepper

Wash and dry cilantro. Remove thick stems.

Combine all ingredients in the bowl of a food processor or blender. Process for 30 seconds; scrape down sides. Continue processing until the ingredients are pureed. Serve over slivered cabbage and carrots (or a taco salad or roasted peppers).

Store in an airtight container in the refrigerator for up to a week or freeze in small containers to preserve longer.

Goat Cheese Sauce

⅓  c. buttermilk

2 oz. goat cheese

1 T. olive oil

¼  t. thyme

¼  t. black pepper

½  clove garlic, peeled and crushed

In a blender, combine buttermilk and cheese; blend on low speed until smooth. With the motor running, drizzle in olive oil. Transfer to a small bowl and add the rest of the ingredients. Serve over grilled chicken or vegetables. Can add roasted peppers or cream cheese.

Lemon Herb Sauce

¼  c. olive oil

1 T. chopped fresh tarragon or basil or chives

1 t. chopped Italian parsley

¼  t. lemon juice

½  c. plain yogurt

½  c. sour cream

1 T. Dijon mustard

salt and pepper to taste

Combine in blender. Good on vegetables, rice, chicken. Makes 1 1/4 cups

Toum (Lebanese garlic sauce)

½ c. garlic cloves peeled

1 t. salt

¼ c. fresh lemon juice

1 ½ c. sunflower, grapeseed, or avocado oil

Water as needed

Place garlic and salt in a food processor and pulse, scraping down the sides of the bowl as needed, until the garlic is finely chopped.

Add 1 T. lemon juice and continue processing until a smooth paste forms, about 3 minutes, scraping down the sides of the bowl a few times.

With the food processor running, start incorporating 1/2 c. of the oil, drizzling it in very slowly. Once the oil is incorporated, stream in another 1 T. lemon juice. Repeat this step with another ½ cup oil, then another 1 T. lemon juice. The texture should be smooth and creamy.

If needed, with the motor running, slowly stream in 1-2 T. water to loosen the sauce.

Once finished, transfer to a lidded container and refrigerate for at least 1 hour. Serve on grilled meats, sandwiches or as a dip.

In Praise of Beets (for Julie)

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Beets don’t ask to be loved. They just show up—muddy, jewel-toned, slightly sweet, and quietly impressive. They’re cheerful in color (that deep magenta is basically edible optimism), earthy in a way that feels grounding rather than dull, and endlessly adaptable. Roast them and they turn caramel-sweet. Grate them raw and they’re crisp and bright. Simmer them into soup for an Eastern European flavor.  

Beets are rich in folate, fiber, and antioxidants, and they’re famous for supporting blood flow thanks to natural nitrates. Translation: they’re good for your brain, your heart, and your general energy. 

They also play very nicely with the MIND and Mediterranean diets – plant-forward, colorful, and quietly anti-inflammatory.

They Make Everything Look Better

Beets turn salads into art. They make hummus blush. They transform grains into something you’d gladly eat out of a wide, shallow bowl to appreciate their beauty. If you think you hate beets, you probably just haven’t met them in the right context yet. 

Try These:

Roasted beets + olive oil + a splash of balsamic

Warm beets with goat cheese and walnuts

Grated raw beets with lemon and a pinch of salt

Blended into soup with onions, garlic, and dill

Beets don’t need much. They just need someone to give them a fair shot. So here’s to beets. Earthy. Bold. Unapologetically themselves. May your cutting board be pink and your dinner be better for it.

The Potato Pancake 

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Some foods try very hard to impress you, and then there are potato pancakes. Potato pancakes do not care if you are impressed. They care only that you are warm, slightly happier than you were five minutes ago, and maybe sitting down for a minute. There’s something so cozy and wholesome – they’re crispy on the outside, creamy on the inside and a wonderful palette awaiting a dollop of sour cream or applesauce. Comfort doesn’t have to be complicated. It can be grated, pan-fried, and eaten standing at the counter while someone else asks, “Are those ready yet?”

Potato pancakes do not ask you to julienne anything. They do not require garnishes or fancy ingredients. They simply say, “Grate some potatoes. I’ll take it from here.” The best part is that you can use your imagination and creativity to combine all sorts of vegetables and seasonings. Basically, use up whatever is in the crisper. 

Even if the rest of the day has been a little questionable, eating a potato pancake is an exercise in mindfulness, whether you intend it or not. They are best fresh and hot, but still excellent cold, which feels like a metaphor for resilience. In uncertain times, when big answers are hard to come by, it is good to remember that some problems can be solved with potatoes, oil, and a hot pan. Not all of them. But enough to make things feel manageable. And really, sometimes that’s all we’re asking of dinner.

The basic recipe:

2 c. any combination of mashed or grated sweet and white potatoes 

½ small onion, finely chopped

1 clove garlic, finely chopped

1 egg

½ c. flour

Salt and pepper to taste

Sauté onion and garlic in a small amount of olive oil. Mix all ingredients in a large bowl and drop by large spoonfuls into a pan glazed with olive oil. Pat the cakes flat. Sauté until browned; flip and brown on the other side. Alternatively, you can place on parchment or a silpat on a cookie sheet and bake for about 15-20 minutes in a 350-degree oven. Repeat with the rest of the batter.

Serve warm on their own with a dollop of plain yogurt or sour cream, and a dollop of applesauce, currant jelly, or whatever other jelly you have on hand. Or serve cold over a fresh salad dressed with vinaigrette and sprinkle with goat cheese or feta.

Extras:

1 cup of any combination of grated raw beets, carrots, zucchini, and/or finely chopped greens

1 cup cooked grains (quinoa, bulgur, oatmeal), and/or mashed cooked beans (black, garbanzo, lentils). Just remember that the drier the mix, the more binder you may need, such as an additional egg.

The Humble Dried Bean

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Dried beans sit quietly on the grocery shelf in tidy little bags, while their canned cousins get all the attention. But dried beans taste creamier, earthier, and somehow more satisfying than beans from a can. Cooking dried beans asks you to slow down just a bit. Soaking overnight, simmering gently, checking in occasionally – a small, grounding kitchen ritual.

Flavor

Dried beans absorb whatever you cook them with—garlic, onion, bay leaf, herbs, olive oil – little sponges of goodness. They don’t arrive pre-seasoned or pre-softened, which means you get to decide what they become.

Budget Friendly

Beans are inexpensive and endlessly versatile. One bag can become a soup, a salad, a stew, a spread for crackers, or a simple bowl of beans that can be an elegant meal.

Soaking: Helpful but Not Sacred

You can soak beans overnight if you like—it shortens cooking time and helps them cook evenly. But if you forget (or didn’t plan ahead), you can still make it work. A quick soak—boiling beans for a few minutes and letting them rest for an hour—gets you most of the way there. Or skip soaking altogether and just cook them a little longer. Even better – use your Instapot. Most beans take 30 minutes to pressure cook.

Salt Later

There’s a lot of debate about when to salt beans. A good rule of thumb: wait until they’re mostly tender, then season generously. Salt too early and you risk tough skins; salt too late and you miss the chance to season them fully. That said, aromatics are always welcome from the start. Onion halves, garlic cloves, bay leaves, fresh thyme or oregano, and/or chiles will quietly infuse flavor without interfering with texture.

One Pot, Many Meals

A pot of cooked beans is more of a starting point than a recipe.
–Toss warm beans with olive oil, lemon, and herbs for an instant salad
–Stir them into soups or grain bowls
–Mash white beans with garlic and olive oil for a spread
–Simmer them with tomatoes and greens for an easy weeknight dinner
–They keep well in the fridge and freeze beautifully.

Gentle Kitchen Win

There’s something deeply comforting about dried beans. They don’t rush you, they don’t demand precision, and they reward attention without punishing mistakes. They’re the kind of ingredient that makes cooking feel generous rather than fussy.

If you’ve been relying on canned beans (no judgment), consider trying dried just once. Put on some music, let the pot simmer, and savor the quiet satisfaction of creating something simple and nourishing from scratch.

Bok Choy: The Crisp, Green MVP Your Kitchen Deserves

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If vegetables had personalities, bok choy would be the effortlessly cool friend who shows up everywhere, gets along with everyone, and somehow makes the whole group better. Mild, crunchy, and endlessly adaptable, bok choy is one of those greens that quietly earns a starring role once you start cooking with it.

Texture

This is truly bok choy’s superpower. The pale green stems stay delightfully crisp when sautéed or roasted, while the darker leaves soften into tender silkiness. One vegetable, two textures, zero boredom. It’s a built-in upgrade for stir-fries, soups, sheet-pan dinners, and even salads.

Flavor

Bok choy is gently sweet and clean, without bitterness or heaviness. That makes it a culinary chameleon: it soaks up garlic, ginger, miso, lemon, olive oil, chili crisp, or Parmesan.

Whether your cooking leans Asian-inspired, Mediterranean, or cozy American comfort food, bok choy fits right in without demanding the spotlight. From a nutrition standpoint, bok choy punches well above its weight. It’s rich in vitamins A, C, and K, offers calcium for bone health, and delivers fiber without being dense or starchy. In other words, it’s nourishing without feeling like “health food.” You can eat a generous portion and still feel light, energized, and satisfied.

This is a vegetable for real life. It cooks in minutes, making it perfect for weeknights when you want something fresh but don’t want to spend time hovering over the stove. A quick sauté, a fast roast, a brief simmer in broth—and dinner suddenly feels intentional.

Bok choy is also wonderfully budget- and waste-friendly. The entire plant is edible, from stem to leaf, and it keeps well in the fridge. Baby bok choy feels elegant enough for guests, while full-sized heads are hearty enough to anchor a family meal.

Perhaps its best feature is how bok choy makes meals feel bright and alive, even in the middle of winter. Its juicy crunch and vibrant green color bring freshness to the plate when other vegetables feel tired or heavy. In short, bok choy is dependable, flexible, and quietly exciting—exactly the kind of ingredient that turns everyday cooking into something a little more joyful. If it’s not already a regular in your kitchen, consider this your friendly nudge to invite it in.

Garlic–Ginger Bok Choy

1–2 heads bok choy, sliced (separate stems and leaves)

1 T. olive or avocado oil

1–2 cloves garlic, minced

1 t. fresh ginger, grated

Splash of low-sodium soy sauce or tamari

Optional: sesame oil (½ tsp)

Heat oil over medium. Sauté garlic and ginger for 30 seconds. Add stems first; cook 2–3 minutes. Add leaves and soy sauce; cook until just wilted. 5. Finish with a few drops of sesame oil.

Roasted Bok Choy with Lemon & Parmesan

Bok choy halved lengthwise

Olive oil

Salt, pepper

Lemon zest + squeeze

Optional: grated parmesan or pecorino

Drizzle bok choy with olive oil. Roast at 425°F (220°C) for 12–15 minutes, cut side down. 2. Flip, roast 3–5 minutes more. 3. Finish with lemon and a light sprinkle of cheese.

Bok Choy & Mushroom Stir-Fry

1 head bok choy, stems and leaves chopped separately

1 T. olive oil

1/2 c. sliced mushrooms (shiitake or cremini)

1 clove garlic, minced

1 T low-sodium soy sauce

1 t. rice vinegar

1/4 c. scallions, sliced

Stir-fry mushrooms in oil until browned. Add garlic and bok choy stems and saute 2-3 minutes. Add leaves, soy sauce, and vinegar. Serve over cooked brown rice or farro. Sprinkle with scallions.

Ah, the Pilaf! Here’s to More Grains in our Diets

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One of my go-to dishes for almost any dinner menu is a pilaf (or pilau). Made popular by the French, this dish is simply rice toasted in oil or butter and then cooked in seasoned broth with additions like onions, spices, vegetables, or meat. It can be a delicious side dish or pumped up into a main entree. 

The great thing about pilaf is that there are endless riffs on it. Rice is the traditional base, but you can use barley, quinoa, millet, farro, amaranth, freekah, buckwheat, sorghum, spelt, or teff. Or rice – black, basmati, brown, or white. 

Overwhelmed with the choices? This is a great way to add more whole grains to our diets. Most food co-ops have a wide variety of grain and seed choices. Many regular grocery stores are picking up the banner as well. And grains and seeds are quite simple to cook. You just need a little extra time to prepare some of them (and an InstaPot is a great investment to reduce time). 

Quinoa pilaf

There are a million choices to add to the pilaf, and you can pick and choose according to your taste. Some of my picks are mushrooms, always onions and garlic, zucchini, peas, carrots, celery……..

Here is the basic pilaf recipe. Use it to explore your own creativity. 

Pilaf

Start with 2 cups cooked grain or seeds (for example, amaranth and quinoa are seeds, barley and farro are grains). You can also make pilaf from small pasta such as orzo or pastina. 

Cook according to the directions and then fluff and cool. Many of the grains benefit from being toasted in a dry skillet or with a little olive oil until they smell nutty. This does an amazing job of adding flavor. 

Delicata squash stuffed with quinoa pilaf

Chop onions and garlic and saute in a film of olive oil until translucent. Add chopped mushrooms, carrots, zucchini, green peas, broccoli, edamame and whatever else sounds good. Continue to saute until the vegetables are cooked to your liking. 

Add the grain or rice and seasonings of choice, chopped herbs, a squeeze of lemon. If desired, stir in chopped spinach to wilt. Warm the pilaf in the skillet, sprinkle with parmesan and/or chopped toasted nuts if desired, and serve. 

Pilaf stores well for several days in the fridge, and once you’ve had your fill as a side dish, simply add it to broth for a delicious soup or mix it into a frittata. 

Creamy tomato bisque to warm your autumn nights

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Having spent two weeks in Maine this past summer, I’m sort of overwhelmed with lobster. I like it, but not in the traditional sense. My favorite lobster dish is lobster bisque. In fact, I like just about any type of bisque. As the days cool and we roll into autumn, it’s the perfect time for soups.

Lobster bisque

Soups with clear broths are certainly tasty, but I lean toward the creaminess of bisques to satisfy my hunger and my need for warmth. A bisque is simply a creamy soup, most often pureed. However, some bisques have bits of lobster, crab, or tomatoes. As a cream soup gets chunky, you are moving toward the chowder end of the soup scale. Chowders usually start with a butter and milk roux, which makes them heavier.

Tomato Bisque

I think my favorite bisque is tomato basil bisque. A lot of restaurants carry it and many grocery store delis now have it. But it’s so easy to make, especially if you use your own home-canned tomatoes. So, warm up the soup pot and make a delicious tomato bisque for dinner.

Pumpkin bisque

You can also make a lovely pumpkin bisque by substituting the vegetables with about two cups of cooked pumpkin. Add cinnamon if you like the taste. Crispy fried sage leaves on top give it a wonderful depth.

Tomato Bisque

Serves 4

10 roma tomatoes, quartered, or 2 pint jars of home-canned tomatoes or 2 cans chopped tomatoes
2 cloves garlic
1 sweet pepper, roasted and peeled
2 carrots cut into 2” pieces
1 cup stock
4-5 leaves fresh basil, minced
½ cup half and half, heavy cream or evaporated non-fat milk if you want to reduce calores.

Roast tomatoes, garlic, carrots and peppers about half an hour at 375 until carrots are tender when pierced with a fork. (Any mix of vegetables will work, but make the base of tomatoes)

When cool, puree with a hand blender. Add stock (vegetable or chicken), herbs to season, and heat until simmering. Turn off the heat and add cream to make it creamy. Heat very gently, or it will curdle. Top with garlic croutons and serve with warm crusty bread and a fresh salad.

Delicious Herbs!

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It’s the time of year to celebrate herbs. They are coming in at a crazy pace, so I have my dehydrator running almost non-stop. Fresh and freshly dried herbs and herb mixes add special nuance to freshly prepared foods that will take your cooking to a new level. And they are so easy to grow.

Basil

Basil

Delicious when used fresh in pesto. The pesto can be frozen for a burst of flavor all winter (freeze in ice cube trays). Be sure to try lemon and cinnamon basil for a new take on pesto. Dried basil is a staple for chicken soups and stews, and on roasted potatoes.

Chives

Chives add essential freshness to salads, potatoes, and even stir-fries. Don’t be tempted to dry them as they usually end up tasting like grass with onion overtones. Instead, chop them fresh and put them in the freezer. They will keep their spring flavor.

Cilantro

Cilantro

Lovely fresh addition to salsas and soups, but unfortunately, there’s not much you can do to preserve it. I’ve tried dehydrating, freezing in water, and freezing in oil. None of these methods preserves the flavor. You’ll just have to rely on the grocery or grow some on your windowsill.

Marjoram

Marjoram

A very floral but quite strongly flavored cousin to oregano. It is an essential component of Mediterranean herb mixes. It’s a delicate plant, and I find it hard to grow enough to preserve. I rely on my local coop, where I can buy in bulk to make my mixes.

Oregano

I have a love-hate relationship with oregano. It is too strong for my tastes. However, it is still a main ingredient in Italian and Provençal herb mixes. So, I do dry it.

Rosemary

Its scent instantly makes my mouth water for roasted potatoes. It is a beautiful addition to focaccia, roasting meats, and green beans. If you dry it, pulverize it before using, or you will have a dish with hard little unpalatable sticks. 

Rosemary cuttings

Sage

I dry some of this for herb mixes and Thanksgiving stuffing. Otherwise, it is pretty strong. Although I did discover fried sage leaves this year – a perfect accompaniment to roasted winter squash.

Thyme

Fresh thyme lends a lovely essence to vegetable and meat dishes; dried thyme is key in many marinades.

My favorite herb mixes:

Creole Seasoning – make dirty rice or season blackened fish

2 ½ T. paprika 2 T. salt 1 T. garlic powder 1 T. black pepper
1 T. onion powder 1 T. cayenne pepper 1 T. dried oregano 1 T. thyme

Italian – essential taste of Italy for spaghetti sauce or delicious on roasted potatoes

¼ c. oregano ¼ c. basil 4 t. garlic powder 4 t. thyme 4 t. rosemary
4 t. chili flakes 4 t. marjoram 4 t. paprika

Mediterranean mix – marinate fish or roast potatoes and other vegetables such as eggplant, zucchini, green beans

1 T. garlic powder 1 T. basil 1 T. oregano ¾ T. salt ½ T. dill
½ T. onion powder 1 t. rosemary powder 1 t. black pepper 1 t. thyme ½ t. marjoram

Mexican – excellent for tacos, burrito bowls, Mexican street corn

1 T. oregano 1 T. chili powder 1 t. cumin 1 t. coriander 1 t. bay leaf
1 t. paprika (smoked or plain) 1 t. onion 1 t. garlic powder 1 t. salt

Mint – delicious and unusual addition to fruit salads

1 T. mint 1 T. marjoram 1 T. tarragon 1 t. lemon balm 1 t. rosemary 1 t. chili flakes

Ranch – use on fish, grilled potatoes, zucchini, and summer squash. Or mix into salad dressing

1 T. oregano 1 T. dill 1 T. ground black pepper 1 t. garlic powder 1 t. thyme