Grilled Flank Steak with Rosemary
1/2 cup soy sauce
1/2 cup olive oil
4 1/2 tablespoons honey
6 large garlic cloves, minced
1 tablespoon Spice Barn Rosemary
1 1/2 tablespoon coarsely ground Spice Barn Black Malabar Peppercorns
1 1/2 teaspoons salt
2 1/4 pound flank steak

Mix all ingredients in 13x9 pan.  Add steak and turn to coat.  Cover and refrigerate 24 hours, turning occasionally. Remove meat from marinade and discard marinade.  Grill to desired doneness, about 6 minutes per side for medium-rare.  Transfer steak to work surface and let stand 5 minutes.  Cut across grain into thin strips.  Arrange on platter and serve.

Rosemary Potato Wedges
2 baking potatoes
2 tablespoons olive oil
1 clove garlic, minced
2 teaspoons Spice Barn Rosemary

Cut each potato into wedges, about 20 total.  Crush rosemary between the fingers and combine with garlic and oil; toss with potato wedges.  Arrange on baking sheet, skin side down, in a single layer.  Bake at 450 degrees for 35-40 minutes until brown.  Salt and pepper to taste.

Orange Roughy with Rosemary Citrus Marinade
1/2 cup orange juice
1/4 cup lemon juice
1/4 cup lime juice
2 tablespoons oil
2 teaspoons Spice Barn Rosemary, crushed
1/4 teaspoon salt
1/4 teaspoon Spice Barn Ground White Pepper

Combine all ingredients.  Pour over Orange Roughy ( or Amberjack) fillets, and refrigerate 8 hours before grilling.

Marinated Pork Tenderloin with Balsamic Sauce
1 pork tenderloin
2 tablespoons soy sauce
2 tablespoons brown sugar
1/2 cup Italian dressing
1 cup balsamic vinegar
4 cloves garlic
1 teaspoon Spice Barn Rosemary
2 tablespoons butter

Combine soy sauce, brown sugar, and Italian dressing.  Marinate tenderloin several hours or overnight.  Prepare Balsamic Sauce: place vinegar, garlic, and rosemary in saucepan, bring to a boil.  Reduce by half; about 10 minutes.  Add butter and stir well.  Grill pork to desired doneness.  Slice into medallions and serve with sauce.

Grilled Salmon
2 salmon fillets (about 1 pound each)
1/2 cup oil
1/4 cup lemon juice
4 green onions, sliced
3 tablespoons fresh parsley
1/2 teaspoon Spice Barn Rosemary
1/2 teaspoon salt
1/8 teaspoon pepper

Place salmon in a dish; combine remaining ingredients and reserve 1/4 cup.  Pour the rest over the salmon.   Cover and refrigerate for 30 minutes.  Drain; discard marinade.  Grill over medium skin side down for 15-20 minutes basting with reserved marinade.

Rosemary Potatoes
2 large baking potatoes
1/4 cup butter, melted
1 tablespoon Spice Barn Rosemary

Preheat oven to 350 degrees.  Scrub potatoes, cut into 1/2 inch rounds, then quarter.  Place potatoes in a single layer on baking sheet.  Brush with half butter and sprinkle with rosemary.   Bake until golden brown, about 10 minutes.  Turn, brush with remaining butter and continue baking until golden and crisp.

French Green Beans
9 ounces frozen French green beans
1 jar (4 1/2 oz) sliced mushrooms, drained
3 tablespoons melted butter
1/4 teaspoon Spice Barn Crushed Rosemary
1/4 teaspoon Spice Barn Basil
toasted slivered almonds

Cook green beans according to package directions; drain.  Add mushrooms and keep warm.  Combine butter, rosemary and basil; spoon over beans and toss.  Sprinkle with almonds.

Blue Cheese & Onion Mashed Potatoes
3 pounds potatoes
1 teaspoon salt
2 tablespoons butter
2 tablespoon olive oil
2 medium onions, diced
4 cloves garlic, minced
1/2 teaspoon Spice Barn Crushed Rosemary
1/2 cup butter
3/4 cup half and half
3/4 cup blue cheese, crumbled
3/4 teaspoon pepper

Bring water, 1 teaspoon salt, and potatoes to a boil; cook 20-25 minutes until tender.  Drain and keep warm.  Melt 2 tablespoons butter with oil in skillet over medium heat; add onion and cook, stirring often, until tender.  Add garlic, cook 3 minutes.  Stir in rosemary and remove from heat.  Mash potato; stir in 1/2 cup butter, half & half, and cheese until blended.  Stir in onion mixture, remaining salt, and pepper.  Spoon half of mixture into baking dish, dollop the remainder over the top.  Broil 3 inch from heat for 5 minutes or until lightly browned.  Garnish with rosemary sprigs.

Roasted Tomato Garlic Soup
3 pounds plum tomatoes halved lengthwise
8 tablespoons olive oil
3 tablespoons minced garlic
1 1/4 teaspoons Spice Barn Rosemary
1 1/4 teaspoons Spice Barn Thyme
1/4 teaspoon Spice Barn Crushed Red Pepper
6 cups chicken broth
6 tablespoons fresh basil
16 1/4" baguette slices

Preheat oven to 400 degrees.  Place tomatoes, cut side up, on a baking sheet.  Sprinkle with salt and pepper.  Drizzle tomatoes with 3 tablespoons olive oil.  Roast until tomatoes are brown and tender, about 1 hour.  Cool slightly.  Transfer tomatoes and juices to processor.  Process until slight chucky.  heat 3 tablespoons oil in a large pot over medium high heat.  Add garlic and sauté until fragrant, about 2 minutes.  Stir in tomatoes, rosemary, thyme, and crushed red pepper.  Add stock; bring to a boil.  Reduce heat and simmer, uncovered, until thickened slightly, about 25 minutes.  Remove from heat.  Stir in fresh basil.  Season to taste.  Brush both sides of baguettes with remaining oil.  Place on baking sheet; broil until golden and serve with soup.