This 8-ingredient rub from Cooking Light magazine combines sweet (brown sugar, orange zest) with spicy (chili powder, coriander) and smokey (paprika, cumin). This rub works best on fatty fish such as salmon or on pork. Add an extra kick by using Hot Hungarian Paprika. This tasty rub in going in as a “Jenn’s Favorites.”

2 tbsp brown sugar
1 tsp chili powder
1/2 tsp orange zest
1/2 tsp cumin
1/2 tsp smoked paprika
1/4 tsp coriander
1/4 tsp salt
1/8 tsp pepper 

Combine all ingredients in a small bowl. Use rub generously on 1 1/2 lbs of meat.

I recently purchased the book “Simply in Season,” which is a cookbook with recipes based on fresh produce available during each season of the year. The book encourages shopping at farmer’s markets and other local outlets. This particular recipe actually came from the Spring section of the book, but really it could be made year-round. The original recipe called for Tabasco sauce, but I substituted smoked paprika because, well, I’m obsessed with paprika.

2 tbsp garlic, minced
1 tsp oil
8 cups fresh spinach
8 oz light cream cheese (1/3 less fat), softened
1/4 cup milk
1/2 tsp smoked paprika
1/8 tsp salt

Saute garlic in oil for 2-3 minutes or until soft. Chop and add spinach to pan one handful at a time as it wilts. Add a little water if it begins to stick. Place cooked garlic and spinach in a blender or food processor.

Add cream cheese, milk, paprika, and salt. Cover and blend until smooth. Recipe states it can be served right away or heated through.

This mixture was quite thin at first. I refrigerated it, uncovered, for about 2 hours to thicken the dip and then warmed before serving. Best with tortilla or pita chips.

From Everyday Food magazine, this bright and flavorful butter makes any vegetable tasty. The original recipe was for corn-on-the-cob, but this would be great on green beans, carrots, and baked potatoes.

4 tbsp (1/2 stick) unsalter butter
2 tbsp coarsely chopped fresh basil
1/2 tsp grated lemon zest
1 1/2 tsp fresh lemon juice
1 garlic clove, finely chopped
1/8 tsp salt
fresh ground black pepper

In a small bowl, stir together all ingredients until well blended. Serve at room temperature. Can be refrigerated for about 2-3 days.

I used my mini-chopper to better blend the butter and chop the basil.

Here is a great, spicy rub from Everyday Food: Great Food Fast (from the Kitchen’s of Martha Stewart). This recipe makes 9 teaspoons total, which can be used for several meals. Rubs should be stored in a jar with a tight-fitting lid and can keep for up to six months if stored in a cool, dark location. This rub works best on fattier foods, such as salmon, skirt steak, pork loin, and whole chicken (but probably not chicken breasts). I used smoked paprika, but you could exchange some of that for hot paprika if you are feeling bold or sweet paprika to cut some of the heat.

4 tsp paprika
2 tsp course salt
1 tsp ginger
1 tsp cinnamon
1/2 tsp cayenne pepper
1/2 tsp allspice

Mix all ingredients in a small bowl. To use rub, use your fingers to rub the mixture on the meat, using 1 teaspoon for every 3/4 lb of meat. Rubs should coat food lightly. Unlike marinades, rubs can be used right before cooking or a couple hours ahead of time.

From the magazine Everyday Food, this sauce works best over grilled chicken or pork. Can be made ahead up to 2 days (store in refrigerator).

1/4 cup dijon mustard
1/4 cup walnuts, coarsely chopped
3 tbsp maple syrup
1 tbsp red wine vinegar
1 tsp thyme
salt and pepper, to taste

 Mix mustard, walnuts, maple syrup, vinegar and thyme together in a small bowl. Season with salt and pepper. Serve over grilled meat.