Like so many condo dwellers here in Toronto, I have a teeny tiny patio. But that doesn’t stop me from growing fresh herbs and vegetables. Once they are planted, they need to be pruned and used so they can grow into healthy plants. Rosemary is a very versatile herb and can easily be harvested to make my all purpose marinade. It’s the perfect thing to marinate steaks, chicken, fish and roasted vegetables. Keep the marinade in the fridge for easy, repeatable use. Bon Appetit!
ALL PURPOSE MARINADE
- 4-6 sprigs fresh rosemary (or any herb of your choosing: thyme and parsley)
- 2 clove garlic, crushed
- 1 ts seeded mustard
- 1 cup vegetable oil
- Wash, dry and fine chop the herbs.
- Combine all the ingredients in a Mason jar.
- Store in the fridge.
- Shake before using.
Yield: 1.2 cups
Shelf Life: 2 weeks