Type what you have

Ingredients

• ✓ rosemary
• ✓ rosemary
• romano cheese
• parmesan cheese
• pepper
• salt
• garlic
• roma tomato
• olive oil
• black olive
• salt
• all-purpose flour
• bread flour
• olive oil
• yeast
• sugar
• water

Instructions

1. 1 Stir together the water, sugar, and yeast until dissolved, allow to stand for 5 minutes. Stir in 2 tablespoons olive oil, 1/4 cup rosemary, flour, and salt until a dough forms. Turn onto a lightly floured surface, and knead until smooth and elastic, about 10 minutes. Gently knead in the black olives during the last few minutes of kneading. Place into a lightly oiled bowl, cover with a towel, and let rise in a warm place until almost doubled in bulk, about 30 minutes.
2. 2 Preheat oven to 400 degrees F (200 degrees C). Grease a baking sheet, or sprinkle liberally with corn meal.
3. 3 Deflate dough, and press into prepared baking sheet. Brush dough with 1 tablespoon olive oil. Toss sliced tomatoes, and garlic with remaining 2 tablespoons olive oil. Season with 2 tablespoons minced rosemary, salt, and pepper. Arrange the tomato slices over the dough in an even layer. Sprinkle with grated cheese.
4. 4 Bake in preheated oven until puffed and golden brown; 15 to 20 minutes. Cut into squares and serve immediately.

By Cheryl Leiser Harding

Ingredients

• ✓ rosemary
• butternut squash
• olive oil
• bagel seasoning

Instructions

1. 1 Preheat an air fryer to 400 degrees F (200 degrees C).
2. 2 Toss squash with oil in a large bowl. Add squash to the air fryer basket. Cook until lightly browned, stirring every 3 to 4 minutes, about 22 minutes total.
3. 3 Transfer to a plate; sprinkle seasoning blend evenly over top; garnish with rosemary.

By Bibi

Ingredients

• ✓ rosemary
• onion
• brown sugar
• butter
• yukon gold potato
• heavy cream

Instructions

1. 1 Place onion, butter and brown sugar into a large skillet over low heat. Cook, stirring occasionally, until the onions have caramelized, about 45 minutes.
2. 2 Preheat the oven to 350 degrees F (175 degrees C). Coat a 9x13 inch baking dish with cooking spray.
3. 3 Place a single layer of potato slices in the bottom of the prepared baking dish. Cover with a thin layer of onions. Drizzle some of the cream, and sprinkle some of the rosemary over the layer. Repeat layers four times ending with onions, cream and rosemary.
4. 4 Bake for 1 hour in the preheated oven, or until top potatoes are golden brown and sauce is bubbling.

By amanda77

Ingredients

• ✓ rosemary
• sweet potato
• olive oil
• salt
• black pepper
• butter
• orange zest

Instructions

1. 1 Preheat an oven to 450 degrees F (230 degrees C). Grease a baking sheet and line with oil.
2. 2 Cut sweet potatoes (unpeeled) into 1/2-inch wedges and arrange on the prepared baking sheet in a single layer. Drizzle with oil and season with salt and pepper.
3. 3 Roast, stirring halfway through, until browned and tender, about 30 minutes. Transfer to a large bowl.
4. 4 Meanwhile, heat butter in a small skillet over medium heat until melted and golden brown, about 5 minutes. Stir in rosemary and orange zest. Pour over sweet potato wedges and toss to coat.

By VirginiaWillis

Ingredients

• ✓ rosemary
• ✓ rosemary
• butternut squash
• olive oil
• salt
• black pepper
• goat cheese
• pomegranate aril

Instructions

1. 1 Preheat the oven to 425 degrees F (220 degrees C). Grease a 13 x 9 inch quarter sheet pan.
2. 2 Combine butternut squash, olive oil, rosemary, salt, and pepper in a bowl; toss until well combined. Spread oiled and seasoned butternut squash pieces in a single layer on the prepared pan.
3. 3 Roast, uncovered, in the center of the preheated oven until squash is tender and lightly browned, 25 to 30 minutes.
4. 4 Transfer roasted squash pieces to a serving dish and sprinkle with goat cheese crumbles and pomegranate arils.
5. 5 Garnish with optional fresh rosemary sprigs, if desired, and serve.

By Bibi

Ingredients

• ✓ rosemary
• sweet potato
• coconut oil
• thyme
• salt
• black pepper

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C).
2. 2 Place sweet potato cubes in a bowl. Drizzle coconut oil over potatoes and toss, using your hands, until each cube is coated. Spread sweet potato cubes onto a baking sheet; season with rosemary, thyme, salt, and pepper.
3. 3 Bake in the preheated oven until potatoes are softened, about 20 minutes.

By tartanredhead

Ingredients

• ✓ rosemary
• olive oil
• russet potato
• garlic powder
• sea salt
• thyme
• black pepper
• vegetable broth

Instructions

1. 1 Turn on a multi-functional pressure cooker (such as Instant Pot) and select Sauté function. Heat olive oil in the pot. Cook and stir potatoes in hot oil until lightly golden, 5 to 8 minutes.
2. 2 Sprinkle garlic powder, sea salt, thyme, rosemary, and pepper over potatoes. Pour in vegetable broth. Close and lock the lid. Select high pressure according to manufacturer's instructions; set the timer for 7 minutes. Allow 10 to 15 minutes for pressure to build.
3. 3 Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.

By Fioa

Ingredients

• ✓ rosemary
• olive oil
• butter bean
• garlic
• red pepper flakes
• salt
• black pepper
• white wine vinegar

Instructions

1. 1 Gather the ingredients.
2. 2 Heat oil in a nonstick skillet over medium-low heat. Add beans; cook and stir until slightly golden and crispy, about 10 minutes.
3. 3 Stir in garlic, rosemary, pepper flakes, salt, and pepper and continue cooking until crispy, about 5 minutes.
4. 4 Discard garlic and stir in vinegar.
5. 5 Serve hot and enjoy!

By John Mitzewich

Ingredients

• ✓ rosemary
• olive oil
• brussels sprout
• grape
• garlic
• lemon wedge
• salt
• black pepper

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C).
2. 2 Heat oil in a very large oven-safe skillet over high heat until shimmering. Arrange Brussels sprouts cut sides down in the skillet. Cook until cut sides are browned, 2 to 3 minutes. Stir in grapes and garlic. Top with rosemary sprigs.
3. 3 Roast in the preheated oven until sprouts are tender, about 15 minutes.
4. 4 Season with salt and black pepper. Squeeze lemon wedges over sprouts. If desired, remove rosemary before serving. Garnish with additional pepper.

By VirginiaWillis

Ingredients

• ✓ rosemary
• cherry tomato
• olive oil
• italian seasoning
• onion powder
• garlic powder
• salt
• black pepper

Instructions

1. 1 Toss tomatoes in a bowl with olive oil, Italian seasoning, onion powder, garlic powder, rosemary, salt, and pepper. Place seasoned tomatoes into the air fryer basket.
2. 2 Place the basket into the air fryer and select the Dehydrate setting at 190 degrees F (88 degrees C). Cook, gently shaking the bowl every hour to keep tomatoes from sticking, until dry, about 3 hours.

By Kirsten

Ingredients

• ✓ rosemary
• parsnip
• onion
• egg
• olive oil
• salt
• black pepper
• sunflower oil

Instructions

1. 1 Combine parsnips, onion, eggs, olive oil, salt, rosemary, and black pepper in a bowl until batter is combined and lumpy.
2. 2 Heat sunflower oil in a heavy skillet over medium heat. Drop batter into skillet; cook until brown and crispy on the edges, 6 to 7 minutes per side.

By Catherine Boynton

Ingredients

• ✓ rosemary
• olive oil
• balsamic vinegar
• lemon juice
• oregano
• mushroom
• zucchini
• green bell pepper
• red onion

Instructions

1. 1 Preheat an outdoor grill for high heat.
2. 2 Stir olive oil, balsamic vinegar, lemon juice, rosemary, and oregano together in a bowl.
3. 3 Place mushrooms, zucchini, bell pepper, and onion in a deep grill-safe pan and brush with oil mixture.
4. 4 Place the pan on the preheated grill and cook until vegetables are tender, turning once, 10 to 15 minutes.

By ilise19

Ingredients

• ✓ rosemary
• ✓ rosemary
• parsnip
• butternut squash
• carrot
• sweet potato
• red onion
• olive oil
• salt
• black pepper

Instructions

1. 1 Preheat the oven to 425 degrees F (220 degrees C). Line a 12 x 18 inch sheet pan with parchment paper.
2. 2 Combine parsnips, butternut squash, carrots, sweet potato, onion, olive oil, minced rosemary, salt, and pepper in a large bowl. Stir to combine. Spread out vegetable mixture onto the prepared sheet pan.
3. 3 Roast on the center rack of the preheated oven for 20 minutes. Stir and keep roasting until vegetables are fork tender, about 15 minutes.
4. 4 Transfer to a serving platter and garnish with fresh rosemary sprigs.

By Bibi

Ingredients

• ✓ rosemary
• olive oil
• onion
• bread
• cheese
• egg
• heavy cream
• milk
• salt
• pepper

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C).
2. 2 Heat olive oil in a cast iron pan, and cook onion and rosemary in oil until onion is soft.
3. 3 Toss bread cubes with olive oil and onions. Exact measurement of bread is not necessary. Place in a well oiled, deep sided, 9 inch square pan. Toss with 1/2 cheese, and sprinkle remaining cheese over the top.
4. 4 Beat together milk, cream, and eggs. Pour over bread in pan. It is fine that the bread sticks out of the custard.
5. 5 Bake for 1 hour, or until browned and a knife inserted in the middle comes out clean (except for melted cheese).

By Syd

Ingredients

• ✓ rosemary
• eggplant
• zucchini
• heirloom tomato
• onion
• red bell pepper
• garlic
• olive oil
• salt
• black pepper
• balsamic vinegar

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
2. 2 Place eggplant, zucchinis, tomatoes, onion, bell pepper, and garlic in a single layer on the prepared baking sheet. Drizzle with olive oil, rosemary, salt, and pepper; toss vegetables until well coated.
3. 3 Roast in the preheated oven until slightly tender; about 20 minutes. Mix and roast for another 12 minutes. Reduce heat to 300 degrees F (150 degrees C) and cook until vegetables begin to caramelize; about 10 minutes. Drizzle with balsamic vinegar.

By Fioa

Ingredients

• ✓ rosemary
• water
• olive oil
• lemon juice
• dill
• chicken bouillon
• garlic
• thyme
• oregano
• salt
• black pepper
• potato

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Stir water, olive oil, lemon juice, dill, chicken bouillon, garlic, thyme, rosemary, oregano, salt, and pepper together in a bowl until smooth.
3. 3 Spread potato wedges into a baking dish. Drizzle the seasoning mixture over the potatoes. Cover the dish with aluminum foil.
4. 4 Bake in preheated oven, turning occasionally, until the potato wedges are soft in the center, 90 minutes to 2 hours.

By leeann

Ingredients

• ✓ rosemary
• white french bread
• butter
• yellow onion
• celery
• salt
• sage
• thyme
• turkey broth
• parsley
• egg
• black pepper
• cayenne pepper

Instructions

1. 1 Gather all ingredients.
2. 2 Add dry bread cubes to a large mixing bowl and set aside.
3. 3 Melt 1 stick of butter in a large skillet over medium-high heat. Add onions, celery, and salt; sauté until onions soften and turn translucent, about 5 minutes. Add sage, thyme, and broth to the pan. Stir together and wait for the mixture to come to a boil.
4. 4 Remove from heat and pour over bread cubes. Toss with a large spoon until bread is evenly saturated.
5. 5 Let mixture sit for 15 minutes, tossing occasionally, to cool slightly.
6. 6 Add parsley, rosemary, egg, black pepper, and cayenne to the bowl and mix until evenly combined. Allow mixture to cool completely, tossing occasionally.
7. 7 Melt remaining 1/2 stick of butter in a large, nonstick skillet over medium heat. Add stuffing mixture, and pat down with a spatula. Cook until a golden crust forms, about 5 minutes, then turn stuffing over in sections with a spatula.
8. 8 Cover and cook about 5 minutes, before uncovering and tossing again. Continue cooking and tossing uncovered, until the desired amount of browning and crusting has occurred.
9. 9 Transfer to a casserole dish or serving plate. Serve warm.

By John Mitzewich

Ingredients

• ✓ rosemary
• kidney bean
• lima bean
• green bean
• chickpea
• wax bean
• onion
• green bell pepper
• red bell pepper
• white sugar
• white vinegar
• vegetable oil
• dill weed
• basil
• salt

Instructions

1. 1 Mix all canned beans with onion and bell peppers in a large bowl.
2. 2 In a small saucepan, combine sugar, vinegar, oil, dill, rosemary, and basil. Season with salt and stir over medium heat without boiling until sugar dissolves.
3. 3 Pour warm dressing over bean mixture. Cover and marinate for at least 2 hours in the refrigerator before serving.

By jessica

Ingredients

• ✓ rosemary
• zucchini
• salt
• cooking spray
• bread crumb
• cheddar cheese
• egg
• onion
• black pepper
• oregano
• basil
• salt
• garlic powder
• sage

Instructions

1. 1 Place zucchini in a colander or strainer set over a bowl; sprinkle salt over top and set aside for liquid to drain, about 1 hour. Press zucchini with a paper towel to remove any excess liquid.
2. 2 Preheat the oven to 350 degrees F (175 degrees C). Coat a mini-muffin tin with cooking spray.
3. 3 Stir zucchini, bread crumbs, Cheddar cheese, eggs, onion, black pepper, oregano, basil, ¼ teaspoon salt, rosemary, garlic powder, and sage together in a large bowl until well combined; spoon into the prepared muffin cups, filling each to the top, flattening batter to be even with top of cups.
4. 4 Bake in the preheated oven until browned, 15 to 20 minutes.

By SunnyDaysNora

Ingredients

• ✓ rosemary
• basil
• thyme
• oregano
• olive oil

Instructions

1. 1 Place basil, thyme, rosemary and oregano in a 12 ounce bottle. Using a funnel, pour oil into bottle. Cover tightly, and refrigerate unused portions. Use within 2 to 3 days.

By Carol

Ingredients

• ✓ rosemary
• basil
• oregano
• thyme
• marjoram
• sage

Instructions

1. 1 In a food processor, combine basil, oregano, thyme, marjoram, rosemary and sage. Blend for 1 minute, or until desired consistency is achieved.

By Denyse

Ingredients

• ✓ rosemary
• butter
• pork chop
• white wine
• salt
• black pepper
• garlic

Instructions

1. 1 In a large skillet, melt butter over medium heat. Cook chops in butter, turning once to brown evenly.
2. 2 Pour in wine, and season with salt, pepper, rosemary, and garlic. Simmer, uncovered, for 20 minutes, or until chops are tender. Transfer pork chops to serving plates, and spoon sauce over the meat.

By Stephanie Knewasser

Ingredients

• ✓ rosemary
• porterhouse steak
• olive oil
• sea salt
• black pepper
• lemon

Instructions

1. 1 Press chopped rosemary onto both sides of porterhouse steak; set onto a plate and allow to marinate at room temperature for 1 hour.
2. 2 Start an outdoor grill using hardwood charcoal, such as hickory. When coals are white and glowing, arrange for high heat.
3. 3 Gently brush or rub olive oil onto steak, then season to taste with sea salt and pepper.
4. 4 Place steak onto grill, and cook until a dark, golden brown (not burnt) crust forms, 5 to 10 minutes depending on thickness of meat. Turn over, and continue cooking until golden on the other side, 5 to 10 minutes more. When finished, place steak onto a platter, and allow to rest for 10 minutes.
5. 5 To serve, remove the two pieces of meat from the bone, and replace the bone onto the serving platter. Trim any unwanted fat from the round (tenderloin) steak, slice into 6 equal pieces at an angle to the grain, and fan out on one side of the bone. Slice the rectangular (loin) steak into 1/4-inch slices at an angle to the grain. Fan out on the other side of the bone. Finish by garnishing the platter with lemon wedges and a sprinkle of additional sea salt.

By eat

Ingredients

• ✓ rosemary
• tomato
• green bell pepper
• onion
• lime juice
• garlic
• salt
• oregano

Instructions

1. 1 Puree tomatoes, including seeds and juice, in a food processor or blender. Transfer to a lidded 2-cup container.
2. 2 Stir green bell pepper, onion, lime juice, garlic, sea salt, oregano, and rosemary into pureed tomatoes. Place lid on container and refrigerate at least 30 minutes.

By Bekah Pellegrino

Ingredients

• ✓ rosemary
• chicken
• salt
• pepper
• onion

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Season chicken all over with salt and pepper, including cavity. Stuff cavity with onion and rosemary. Place chicken in a 9x13-inch baking dish or roasting pan.
3. 3 Roast in the preheated oven until chicken is no longer pink in the center and the juices run clear, 2 to 2 1/2 hours. An instant-read thermometer inserted into the center of chicken near the bone should read at least 165 degrees F (74 degrees C).

By LILQUIZ

Ingredients

• ✓ rosemary
• bread flour
• all-purpose flour
• salt
• sugar
• instant yeast
• water
• olive oil
• parmesan cheese

Instructions

1. 1 Stir together both flours and salt in a large, stoneware bowl. Make a well in the center of the flour mixture; sprinkle sugar and yeast into the well. Carefully pour the water into the well. Let stand until the yeast begins to act, about 5 minutes.
2. 2 Pour 2 tablespoons oil into the well. Stir the center of the mixture with a wooden spoon, gradually widening the are you are stirring to incorporate all the flour.
3. 3 Turn dough out onto a floured surface, and knead just until smooth. Keep the dough soft.
4. 4 Pour 1/2 teaspoon oil into a clean bowl. Place the dough in the bowl, turning once to oil the top. Cover and let rise until doubled, 30 to 45 minutes.
5. 5 Grease a baking sheet with 1 teaspoon oil.
6. 6 Punch the dough down and transfer to the prepared baking sheet. Gently press dough out to a thickness of about 1/2 inch.
7. 7 Pour the remaining 1 1/2 teaspoons oil over the top of the dough. Use the handle end of a wooden spoon to dimple the dough at 1 1/2 inch intervals. Sprinkle with rosemary and Parmesan cheese. Place in a cold oven on the center shelf. Place a flat pan of hot water on the shelf below the bread. Let rise until doubled in size, 20 to 25 minutes.
8. 8 Turn the oven to 375 degrees F (190 degrees C). Bake the focaccia until browned on top, 20 to 25 minutes. Remove from the pan, and cool on a wire rack. Serve warm.

By Jack D

Ingredients

• ✓ rosemary
• basil
• oregano
• marjoram
• thyme
• red pepper flake

Instructions

1. 1 Gather all ingredients.
2. 2 Combine basil, oregano, rosemary, marjoram, thyme, and red pepper flakes in a food processor.
3. 3 Blend for 1 minute, or until desired consistency is achieved.

By Suzanne

Ingredients

• ✓ rosemary
• bread flour
• water
• sourdough starter discard
• olive oil
• sea salt
• water
• green olive
• cherry tomato
• salt

Instructions

1. 1 Mix 1/2 cup bread flour, 1/4 cup water, and sourdough discard together with a wooden spoon. Add a little flour to the bowl of a stand mixer. Add starter mixture and allow to rise in a warm area, without direct sunlight, until doubled in size, about 2 hours.
2. 2 Attach dough hook and begin to mix the starter. Add remaining flour, 3 tablespoons oil, and 1 teaspoon salt. Mix in enough of the remaining water until dough pulls from the sides of the bowl and forms a ball; you may not need the full 3/4 cup. Knead dough in the mixer for 5 minutes.
3. 3 Transfer dough to a work surface and knead by hand for 5 minutes. Score and cover with a cloth. Allow to rise in a draft-free place until doubled in volume, at least 2 hours, and up to overnight.
4. 4 Lightly oil a shallow 12x16-inch baking pan. Knead dough for 5 minutes. Spread into the pan using your hands. Whisk 1 tablespoon oil and 1 tablespoon water together. Sprinkle a little bit over the focaccia. Cover with plastic wrap and let rise until doubled in height.
5. 5 Preheat the oven to 400 degrees F (200 degrees C).
6. 6 Push into the focaccia with your fingertips, leaving indentations about 1 1/2 inches apart. Evenly distribute olives and cherry tomatoes on top, pushing them into the dough. Sprinkle rosemary leaves and flaked salt on top. Sprinkle a little more of the oil-water mixture on top.
7. 7 Bake in the preheated oven until browned and cooked through, 20 to 25 minutes. Drizzle olive oil on top before serving.

By Buckwheat Queen

Ingredients

• ✓ rosemary
• water
• chickpea flour
• olive oil
• salt
• black pepper

Instructions

1. 1 Whisk together lukewarm water and garbanzo flour in a large bowl until smooth. Cover the bowl with plastic wrap or a plate and let stand at room temperature for 2 hours. Skim off as much foam as possible from the top of batter. Whisk 3 tablespoons olive oil, kosher salt, and rosemary into batter until well combined.
2. 2 Preheat the oven to 500 degrees F (260 degrees C).
3. 3 Heat a 10-inch cast iron skillet over high heat until smoking hot. Pour remaining 2 tablespoons olive oil into the skillet and swirl to coat the bottom. Continue to heat until oil shimmers and a wisp of smoke rises from oil.
4. 4 Quickly pour batter into hot oil; carefully transfer the skillet to the preheated oven.
5. 5 Bake in the preheated oven until pancake is browned and crusty, 25 to 30 minutes. Transfer pancake immediately to a plate and cut into wedges. Garnish with freshly ground black pepper and serve hot.

By John Mitzewich

Ingredients

• ✓ rosemary
• olive oil
• chicken breast
• olive oil
• garlic
• tomato sauce
• italian seasoning
• cayenne pepper
• white sugar
• bay leaf
• red pepper flakes
• chickpea

Instructions

1. 1 Heat 2 tablespoons olive oil in a large skillet over medium heat. Season the chicken with the rosemary on both sides; cook the chicken in the hot oil until browned evenly, 3 to 4 minutes per side. Remove the chicken from the pan and set aside.
2. 2 Pour 1 tablespoon olive oil into the skillet. Cook and stir the garlic in the hot oil until fragrant, about 1 minute. Add the tomato sauce, Italian seasoning, cayenne pepper, sugar, bay leaf, and red pepper flakes to the skillet; stir. Return the chicken to the skillet; cover and reduce heat to medium-low. Simmer until the chicken is no longer pink in the center and the juices run clear, 10 to 12 minutes.
3. 3 Stir the garbanzo beans into the skillet; continue cooking until the beans are heated, 2 to 3 minutes more.

By Kristin Turrell