01 / 04 · Marinade mix · 1.12 oz (32 g)
Garlic Herb
Garlic and herbs, made for the oven. The window shows charred Brussels sprouts; it is just as good on potatoes, green beans or a tray of chicken thighs.
In the window
A skillet of charred Brussels sprouts. It is the first thing you see on the shelf, and it is what the blend is for.
Good with
- Brussels sprouts and green beans
- Roast potatoes
- Chicken thighs
- Lamb
On the pack
- Marinade mix, 1.12 oz (32 g)
- All natural spice blend
- Small batch crafted
- Recyclable kraft paper
How to use
Mix. Marinate. Cook.
The same three steps for every Cedar Creek blend.
- 01
Mix
Stir the pack into a few spoons of oil with something sharp: lemon, lime or a splash of vinegar. That is the marinade.
- 02
Marinate
Coat the meat, fish or vegetables, cover and leave them in the fridge: half an hour for fish and vegetables, longer for meat, overnight for ribs.
- 03
Cook
Grill, roast or sear as you usually would. Wipe off the excess first so the outside browns rather than steams.
