Having a local source of great spices, I’m not talking about the pre-packaged kind in the supermarket, but fresher and specially blended spices, is a great aid in coming up with fun dinner options, even during this pandemic.
In the Chicago area, we have The Spice House, which has a variety of blends, including an entire section of salt-free mixtures for people like me trying to cut salt from our diets.
If you don’t have such a place, you can get creative and make your own blends. Here are a few from The Spice House to get you started. How much of each you blend is the art of it, experiment and see what works for you and the people at your table.
A Mediterranean Herb Blend includes Kosher salt, rosemary, garlic, lemon peel, dill, fennel, sage, marjoram.[ I’d leave out the salt.]
“Beyond just lamb, this is a wonderful blend for pork tenderloin, roasted potatoes, or any kind of roast poultry. Add to olive oil for dipping bread or mix with oil and vinegar for a quick vinaigrette,” The Spice House writes on its site.
A Thai Red Curry blend includes paprika, spices, garlic, lime peel, lemongrass, shallots. The site includes instructions on how to make a curry.
The No Salt, No Fat, No Sugar Journal 
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