Ingredients

• 1 Tbsp. butter
• 1/3 cup dry breadcrumbs
• 1 tsp. fresh basil (about 8 leaves)
• ½ tsp. fresh rosemary (about ½ sprig)
• 1 ½ cups milk
• 1 lb. boneless chicken breast
• 1 small onion, chopped
• 1 garlic clove, minced
• 2 Tbsp. cornstarch
• 1 tsp. lemon zest
• ½ tsp. salt
• 2 Tbsp. fresh lemon juice

Instructions

1. Preheat oven to 375°F (190°C). Place half of butter in 13x9-inch (3.5L) glass baking dish. Heat in oven for 5 minutes. In a shallow dish combine bread crumbs and half each of the basil and rosemary. Place 2 Tbsp. of milk in separate bowl. Dip chicken first in milk then in crumb mixture, pressing to coat. Transfer to plate. Discard any leftover milk and crumbs.Remove baking dish from oven and swirl to coat with melted butter. Place breaded chicken in dish and return to oven.
2. Bake for about 12-15 minutes or until chicken is starting to brown. Meanwhile, in saucepan, melt remaining butter over medium heat. Cook remaining basil, rosemary, onion and garlic, stirring for 3 minutes or until softened. Whisk remaining milk into cornstarch; whisk in lemon rind. Whisk into pan; increase heat to medium high. Cook stirring for 3 minutes or until thickened and glossy. Stir in salt and lemon juice. Pour sauce over top of chicken in dish. Bake for 5 minutes longer or until chicken is cooked through.
3. http://www.food.com/recipe/baked-chicken-with-lemon-and-herbs-164646

Ingredients

• 1 cup butter, room temperature
• ¾ cup granulated sugar
• 1 egg
• 1 teaspoon vanilla
• 2 ½ cups flour
• 2 Tbsp. finely chopped fresh rosemary
• 1 Tbsp. freshly squeezed lemon juice
• Zest from 1 lemon
• 1 tsp. salt
• ½ cup brown sugar for rolling

Instructions

1. Preheat the oven to 325 degrees. Cream the butter and sugar on high speed with an electric mixer until light and fluffy, about 4 minutes. Add the egg and vanilla. Beat well. Add the flour, rosemary, lemon juice, zest and salt.
2. Mix well. Divide the dough in half and roll into a log about 11/2 inches in diameter, wrap in parchment and refrigerate for a few hours. (You can place the dough in the freezer for 1 hour if you’re in a hurry.) Unwrap, roll the log in the brown sugar, slice into ½ in disks and bake on parchment paper for about 20 minutes.
3. http://www.chron.com/life/food/article/Rosemary-These-just-might-be-your-new-fave-4196740.php#photo-4036431

Ingredients

• 2 tsp. salt
• 1 bag (1/2 lb.) French filet beans
• 1 Tbsp. olive oil
• 1 tsp. salt
• 2 Tbsp. fresh rosemary
• 2 tsp. lemon juice

Instructions

1. Bring a large pot of salted water to boil.
2. Break off the ends of the beans.
3. Lay out a drying towel to dry the beans.
4. Add the beans to the boiling water and cook 5 to 8 minutes or to desired tenderness.
5. Once ready, drain and let beans dry on drying towel.
6. Once dry, put beans in a shallow serving dish, drizzle olive oil, add freshly ground pepper, sea salt, lemon juice, and fresh rosemary, mix to coat.

Ingredients

• This Italian recipe is from Madhur Jaffrey’s World Vegetarian cookbook.
• 1 cup dried chickpeas or 3 cups frozen or canned
• chickpeas
• Salt
• ½ lb. fresh spinach or beet greens, washed
• 2 Tbsp. olive oil
• 1 garlic clove, peeled and finely chopped
• 1 small onion, peeled and finely chopped
• 1 fresh rosemary sprig or 1 tsp. dried rosemary
• pounded into a powder
• 2 tsp. tomato paste
• 2 cups vegetable stock
• Freshly ground black pepper
• 3 (3/4-in-thick) slices good crusty bread
• 4 tsp. fruity extra virgin olive oil

Instructions

1. If using dried chickpeas: Pick over chickpeas and wash in several changes of water. Drain. Cover with 5 cups water and soak overnight. Drain. Or, try using the quick-soak method: http://www.bonappetit.com/test-kitchen/cooking-tips/article/the-faster-way-to-soak-beans-for-cooking
2. Bring a large pot of lightly salted water to a rolling boil. Drop in the spinach or beet greens and boil rapidly for 5 minutes. Drain thoroughly, squeezing out as much liquid as possible and chop finely. (Cool the greens down with cool water, and then squeeze out excess water.) Put the 2 Tbsp. olive oil in a medium pot and set over medium-high heat. When hot, put in the garlic and onion. Stir and sauté until the onion is translucent; turn the heat down if necessary to prevent browning. Now add the drained chickpeas and the greens and sauté for another 5 minutes. Add the 6 cups of water and rosemary and bring to a boil. Turn the heat down to low, cover and cook gently for 1 to 3 hours, or until the chickpeas are very tender. If using cooked and frozen or canned chickpeas you can use 3 cups of water and cook for 30-35 minutes. (Alternatively you can do the sautéing in a pressure cooker, then put in the drained chickpeas,rosemary, and 4 cups of water, cover, and bring up to pressure. Cook for 30 to 35 minutes. Reduce the pressure.) Discard the rosemary sprig. Skim off the skins of the chickpeas that are loosened or floating around (optional, these are a good source of fiber). Slowly add the tomato paste your vegetables stock index will. Add this mixture to the soup and mix. Taste for salt and add what you need. Add some black pepper as well. Mix again. Bring the soup to a simmer, cover, and simmer gently for 20 minutes to blend all the flavors. (All this may be done in advance.) Just before serving, heat the soup. Toast the slices of bread and put them at the bottom of 4 soup plates. Ladle the soup over the toast and drizzle a teaspoon of extra-virgin olive oil over the top of each serving.
3. Serves 4.

Ingredients

• 2 chicken breasts
• 1 tablespoon butter
• ¼ cup onion, finely chopped
• 2 springs of fresh rosemary
• ½ cup chicken stock
• ¼ cup Roselle (Rosa de Jamaica) Syrup
• Salt and pepper to taste
• Serves 2

Instructions

1. Season the chicken fillets with salt and pepper. Preheat the grill.
2. In a small pot, sauté the onion with a little butter. Add the rosemary springs, the chicken stock and the roselle syrup. Season with salt and pepper. Let the mixture simmer for about 5 min.
3. Grill chicken according to your griller’s instructions or brown them in a pan with oil and butter. When they are done, transfer them to the pot with the roselle-rosemary sauce and let it simmer for about 5 min longer.
4. Serve with rice.
5. http://www.thefoodieskitchen.com/en/2010/08/roselle-rosemary-chicken/

Ingredients

• 3 cups radishes
• 2 teaspoons Sea Salt
• 10 black peppercorns
• 3 springs fresh rosemary
• 3 Tablespoons Olive Oil
• radish tops, stems removed

Instructions

1. Preheat oven to 425 degrees.
2. Remove the stems from the radish, separate leaves from the stems and set leaves aside.
3. Chop radishes in halves or quarters, depending on the size and shape. You want the radishes to be cut roughly the same size so they will roast evenly.
4. With a mortar & pestle, grind 1 teaspoon sea salt along with your peppercorns until well ground.
5. Give the rosemary a rough chop. Toss 2 tablespoons of olive oil, rosemary, salt and pepper in with the radishes until well covered. Pour onto a non-stick baking sheet. Bake in the oven at 425 F for 30-35 minutes, or until the radishes are browned and crisp. Remove from oven.
6. In a large sauté pan, heat remaining tablespoon of olive oil over medium heat. Add the radish top leaves, 1 teaspoon salt and sauté until wilted. Toss radishes in with radish tops and serve immediately.

Notes

Ingredients

• 2 cups of sorrel (about ½ bunch) – steams removed
• ¼ cup pine nuts
• ¼ cup of rosemary
• 2 cloves garlic
• 1/3 cup Parmesan or Romano cheese
• ¼ cup of olive oil

Instructions

1. Combine all ingredients in a food processor until smooth and well blended. Use pesto on pasta or eat with Italian bread and wine.

Ingredients

• 2 acorn squash (about 1 1/2 pounds), halved pole to pole and seeded
• Table salt
• 1 cup orange juice
• 4 dried figs, chopped medium (scant 1/2 cup)
• 1/2 teaspoon minced fresh rosemary
• 1 Tablespoon dark brown sugar
• ¼ teaspoon ground black pepper
• 1 Tablespoon butter
• SERVES 4

Instructions

1. Sprinkle squash halves with salt and place halves cut-sides down in 13- by 9-inch microwave-safe baking dish or arrange halves in large (about 4-quart) microwave-safe bowl so that cut sides face out (see photo). If using Pyrex, add 1/4 cup water to dish or bowl. Cover tightly with plastic wrap, using multiple sheets, if necessary; with paring knife, poke about 4 steam vents in plastic wrap. Microwave on high power until squash is very tender and offers no resistance when pierced with paring knife, 15 to 25 minutes. Using potholders, remove baking dish or bowl from oven and set on clean, dry surface (avoid damp or cold surfaces)
2. While squash is cooking, adjust oven rack to uppermost position (about 6 inches from heating element); heat broiler. Combine orange juice; figs, rosemary, brown sugar, pepper, and 1/8 teaspoon salt in small saucepan. Simmer rapidly over medium-high heat, stirring occasionally, until syrupy and liquid is reduced to about 3 tablespoons, 15 to 20 minutes. Stir in 1 tablespoon butter.
3. When squash is cooked, carefully pull back plastic wrap from side farthest from you. Using tongs, transfer cooked squash cut-side up to rimmed baking sheet. Spoon portion of butter/sugar mixture onto each squash half. Broil until brown and caramelized, 5 to 8 minutes, rotating baking sheet as necessary and removing squash halves as they are done. Set squash halves on individual plates and serve immediately.

Ingredients

• Bada Bing Banged Potatoes
• 5 pounds small new potatoes
• 3/4 cup olive oil
• 1/4 cup melted butter
• 1 cup grated Parmesan cheese
• 1 Tablespoon fresh basil
• 1 Tablespoon fresh oregano
• 1/2 teaspoon fresh thyme leaves
• 1/2 teaspoon fresh rosemary
• 1 clove garlic, minced
• 1 teaspoon crushed red pepper flakes
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 3 Tablespoons minced fresh parsley
• 1/2 cup grated Parmesan cheese

Instructions

1. Place the potatoes in a large saucepan of water. Cover; bring to a boil over high heat.
2. Reduce heat; gently cook potatoes until tender but still firm, about 20 minutes. Drain.
3. Place potatoes on a greased, rimmed baking sheet. Smash the warm potatoes with the heel of your hand or a small pan to flatten slightly and break the skin.
4. Mix together the olive oil, butter, 1 cup Parmesan cheese, basil, oregano, thyme, rosemary, garlic powder, red pepper flakes, salt, and pepper in a large bowl; add the potatoes and toss well. Return coated potatoes to baking sheet, leaving 1/2 inch space between each potato.
5. Roast potatoes in the preheated oven until lightly browned and slightly crispy; about 30 minutes. Place hot potatoes on a large platter; sprinkle with parsley and the remaining 1/2 cup Parmesan cheese.

Notes