Mediterranean Pantry Gift Set

These four lean toward roasting and finishing more than heavy rubs. Toss vegetables with olive oil and about 1 teaspoon per pound before roasting; for meat, coat lightly with oil and use about 1 tablespoon per pound, then let it rest 20–30 minutes before it hits the heat. Add the salt-forward blends at the end and taste as you go. Each blend has its moment: Tuscan Herb Sea Salt — a finishing salt for grilled bread, tomatoes, roasted potatoes, and steak. Lemon Grove Garlic Blend — bright lemon and garlic for chicken, fish, shrimp, and green vegetables. Italian Garden Herb Blend — the everyday herb mix for marinara, meatballs, pasta salad, and focaccia. Greek Herb & Mint Mix — oregano and mint for lamb, chicken souvlaki, cucumber salad, and tzatziki. Beyond that, whisk any of the four into olive oil and vinegar for a dressing, stir into yogurt or labneh for a quick dip, fold into softened butter, or mix into ground meat for burgers and kebabs.