Tuscany Bread Dipping Seasoning

$6.00

BREAD DIPPING SEASONING | ORGANIC | MILD | VEGAN

The trick is doing nothing. Stir a spoonful into good olive oil, then leave it alone for ten minutes while the garlic and herbs open up, and a dish of oil becomes something people stand around. A splash of vinegar in that bloomed oil and you've got a salad dressing. Olive oil + this mix = easy peasy.

Ingredients

organic sea salt, organic garlic, organic black pepper, organic onion, organic red pepper flakes, organic rosemary, organic basil, organic oregano, organic parsley

Style
Please select a packaging option below:

How we Tell Customers to Use This Italian Herb & Garlic Blend

Here's how a couple of our customers use this versatile blend. We use both tips on repeat at home.

Stir it into meatball or meatloaf mix rather than sprinkling it on the outside. A spoonful worked through the whole mixture seasons the middle, which is the part that usually tastes like plain ground beef.

Bloom it in a splash of hot olive oil, then stir it into warm, creamy polenta. Top with roasted mushrooms, sauteed greens, or grated Parmesan and you have dinner.

  • What to use it on

    Bread dipping oil. Good olive oil, a spoonful of this, ten minutes, a torn loaf.

    Marinara, pasta sauce, and Sunday gravy.

    Roasted vegetables, grilled zucchini, eggplant, and mushrooms.

    Meatballs, meatloaf, and marinades.

    Focaccia and garlic bread, on before they go in the oven.

Try This Simple Recipe Tonight

Tuscan Veggie Soup

Serves 4

A hearty white bean and vegetable soup seasoned with Tuscany Bread Dipping Seasoning, finished with parmesan.

Ingredients

  • 15 oz cannellini beans, drained and rinsed
  • 1 tbsp olive oil
  • 1 large onion, diced
  • 2 carrots, diced
  • 2 stalks celery, diced
  • 1 small zucchini, diced
  • 1 clove garlic, minced
  • 1 tbsp Tuscany Bread Dipping Seasoning
  • 1/2 tsp salt
  • 1/4 tsp freshly ground black pepper
  • 32 oz chicken or veggie broth
  • 1 can diced tomatoes
  • 2 cups chopped baby spinach leaves
  • 1/2 cup freshly grated parmesan, optional

Instructions

  1. In a small bowl, mash half of the beans with a masher or the back of a spoon, and set aside.
  2. Heat the oil in a large soup pot over medium-high heat. Add the onion, carrots, celery, zucchini, garlic, salt, pepper, and Tuscany seasoning. Cook, stirring occasionally, until the vegetables are tender, about 5 to 7 minutes.
  3. Add the broth and tomatoes with their juice and bring to a boil. Add the mashed and whole beans and the spinach, and cook until the spinach is wilted, about 3 minutes more.
  4. Serve topped with parmesan if desired, with crusty bread on the side.