Reply to If you're (white) someone who doesn't use much spice, which ones do you use?

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[quote=Anonymous]We're Greek so every meat starts with salt, pepper, and oregano. Then I take it from there. Pork and chicken always get lemon after the cook. My husband likes Montreal steak on his red meat (after the holy trinity of salt, pepper, oregano). But Montreal has salt in it so be aware of that if you choose to use it.
You may want to stary with Lawry's seasoned salt to see if you like it and it can go on almost anything. Cumin gives a lot of warmth, but IMO a little goes a long way. I use a lot of paprika on meats. For veggies, salt, pepper, garlic, butter, and lemon. A drizzle of balsamic glaze is nice on asparagus, and for some reason a few chili flakes really wakes up broccoli. 
Almost any soup or stew type dish starts with mirepoix, and I add mushrooms, because we like mushrooms. We put olive oil on or in most everything.
If you want to expand a bit, I like Damn Delicious website. She has good recipes with simple instructions. I have not been disappointed with anything that I've made from that site.[/quote]

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