Grilled Hamburgers

Ingredients:

• 80-85% lean ground beef form patties
• Old Bay Seasoning or Seasoned Salt (do not use both)
• Herbaceous Acres Beef Rub  

Form hamburger patties firmly.  
Sprinkle lightly seasoned salt or Old Bay seasoning on burgers.  Flip them and sprinkle (medium) Herbaceous Acres Beef rub.  Pat herbs on the burger so they do not fall off.  Refrigerate until ready to grill.  

Put seasoned burgers on hot grill.  Let cook for 3-4 minutes before flipping.  Do not keep flipping the burgers.  

Put burger on a good hamburger roll and enjoy.

Green Beans

Ingredients:

• 1 lb. Fresh, frozen or can green beans  
• 1 - Chicken Bouillon cube  
• 2 Tbsp. Herbaceous Acres Vegetable Rub
• 1 Tbsp. Herbaceous Acres Poultry Rub
• 1 C water (if using frozen green beans, decrease water to ½ c)

In medium pot add water.  Put on medium heat.  Add Bouillon cube.  Add 1 Tbsp. Herbaceous Acres Poultry rub.  Bring to a simmer.  Add Green beans.  Sprinkle 2 Tbsps. Herbaceous Acres Vegetable rub over the green beans.  Cook on low heat.  Check several times to make sure there is liquid.  If needed, add a little water to continue cooking.  NEVER cover the green beans with water.

Crab Cakes

Ingredients:

• 1 lb. Lump Crabmeat
• 1 lb. Jumbo Lump Crabmeat
• 8 – 10 saltine crackers
• ½ c. mayonnaise
• 4 Tbsp. Herbaceous Acres Seafood Rub

Mix crabmeat in bowl.  Break up crackers.  Add mayonnaise.  Add Herbaceous Acres Seafood Rub.  Toss lightly so as to not break up the lumps of crabmeat.
Form crab cakes into mounds and place in oven safe dish.
Broil on high until golden brown.     

Pork Tenderloin

Ingredients:

• 1 - 4Lb. boneless pork loin (don’t trim)
• 4 cloves of garlic (minced)
• 2 Tbsp. EVOO
• 1 Tbsp. salt
• 1 ½ Tbsp. Herbaceous Acres Pork Rub

Preheat oven to 475 degrees F. Place pork loin on rack in roasting pan. Combine remaining ingredients in a bowl. Rub mixture over the entire pork loin. Roast pork loin for 30 minutes, reduce heat to 425 degrees F and continue roasting for 1 hour. Remove from oven let it rest, for 20 minutes, carve and serve.