prinkle with coarse salt and rosemary.
Preheat the oven to
o caramelize. Add the thyme, rosemary, sage and red pepper flakes
Place cream, parsley and rosemary sprigs in a small saucepan
arlic into 5 pieces, cut rosemary leaves and sage leave (do
and a sprig of fresh rosemary if desired.
Note: English
a flat \"roux whisk\" works best to reach into corners) and
Combine the oils in a heavy saucepan ( best if it has a lid).
Add the Garlic and Onion and cook until soft.
Add in the rice, cook for 3 Minutes, stir frequently.
Add the Broth, Saffron and Rosemary.
Cook for 15-20 minutes or until the liquid is absorbed.
Let sit for 3-5 minutes, covered.
Fluff with a fork or chopsticks before serving.
flours, baking powder, baking soda, rosemary, salt and garlic powder.
arrots, onion and celery. Chop rosemary and thyme.
Mix into
In a blender combine rosemary, lemon juice, white wine, garlic, salt and pepper and turn on low.
Drizzle in rosemary oil until emulsification forms.
Pour over chicken in a zip-top bag and refrigerate for 2-3 hours.
Pull out chicken breasts and brown each side in a deep skillet.
pour in marinade and boil covered for 20 min or until chicken is fully cooked.
pull out chicken and cover.
continue to boil marinade until it reduces to about half forming a tasty sauce.
Serve with Super Green Beans and brown rice.
s fluffy.
Add the rosemary and mix until well incorporated
Shake off excess dirt from rosemary.
No water on herbs!<
br>Fill cavity with onion, rosemary, thyme, and bay leaves.
Oven 350.
~ Wipe mushrooms clean with damp cloth and chop no larger than 2 inch pieces (remember they shrink when cooked). Set aside.
~ In a bowl large enough to hold mushrooms combine oil, garlic, rosemary, sage, parsley vinegar, salt and pepper. Toss in mushrooms until well coated and pour into baking dish (9x9 works great) sprayed with cooking spray.
~ Bake for 30-40 minutes stirring occasionally.
dd tomato and sprig of rosemary. Simmer for 15 minutes.
eams to seal.
Crush rosemary slightly to release more flavor
Preheat oven to 350.
Brown the butter my melting in a light-bottomed saucepan (so you can see when the butter turns brown), stirring frequently, until the butter browns and develops a nutty aroma. Set aside to cool.
Sift the flour, salt, and baking soda together.
In a mixing bowl, mix the brown butter and brown sugar together.
Add the rosemary, egg, and molasses.
Add the flour mixture.
Drop 1 tablespoon of dough onto baking sheets (I use a small 1T cookie scoop).
Bake for 7-8 minutes, until the edges begin to brown.
cinnamon sticks, and thyme or rosemary Sprinkle with about 1/4
wait like me!
Best devoured FRESH and STEAMING HOT
s seared). Place the fresh rosemary sprigs on top. Cook 7