|Whole Rosemary Quart Container-7 oz $6.99|
Description: Green leaves with the shape of pine needles.
Usage: Delectable in potatoes, roasts, stews, vegetables, lamb or poultry dishes, sauces for fish, or tossed in fruit salads. Place rosemary in the water when smoking chicken, turkey, or pork roasts! Recipes for Rosemary
Storage: Store in a cool dry place, away from heat, light, and humidity.
Grilled Flank Steak with Rosemary
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
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
Combine all ingredients. Pour over Orange Roughy ( or Amberjack) fillets, and refrigerate 8 hours before grilling.
Marinated Pork Tenderloin with Balsamic Sauce
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.
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.
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
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
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
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.