Your morning plate will thank you. So will your dinner. This blend of herbs, citrus, and a little kick of heat makes everything—from eggs to sautéed shrimp—better.   “Breakfast is my favorite meal, especially to cook for my family. Weirdly it’s also the meal that most people don’t reach for anything other than salt and pepper. I really wanted to create a versatile blend that could be used on eggs or potatoes or even just mixed into a cream cheese for a quick schmear.” - Chef Tony   KEY FLAVORS & INGREDIENTS While we wouldn’t call this a typical Italian blend, the ingredients are reminiscent of the bright, flavorful culinary classic. What does it taste like?  Herbaceous basil, Mediterranean oregano, thyme, marjoram and sage, citrusy lemon peel, sweet tomato, kosher salt, and slightly spicy red chile flake.   HOW TO USE IT This is an herbaceous, coarse blend that is easy to incorporate into dishes, but stay away from direct high heat as it will burn this gorgeous blend and make it bitter (the wrong kind of bitter).  This blend shines when added to wet mixtures like marinades, sauces and dressings. It’s also a killer addition when roasting or sautéing. Try it in: Sautéing & Roasting – Mix it into scrambled eggs or toss with olive oil and potatoes. Marinades & Sauces – Mix into oil-based marinades, aiolis, or creamy dressings. Finishing – Sprinkle over foods while they’re hot. (Don’t just shake it on cold foods.)   WHAT IT’S GOOD ON Think Herby Garlic Chili-seasoned chicken, fish, pork, eggs, potatoes, root veggies, sauces, dressings, pasta, amped-up mayo and ketchup, yogurt, cream cheese, fries —you get the idea. Keep this herbaceous, savory, salty (in a good way), with a slight bit of heat blend on your counter or pro pantry shelf. It plays well with everything.