Type what you have

Ingredients

• ✓ rosemary
• butter
• white sugar
• all-purpose flour
• salt
• white sugar

Instructions

1. 1 In a medium bowl, cream together the butter and 2/3 cup of sugar until light and fluffy. Stir in the flour salt and rosemary until well blended. The dough will be somewhat soft. Cover and refrigerate for 1 hour.
2. 2 Preheat the oven to 375 degrees F (190 degrees F). Line cookie sheets with parchment paper.
3. 3 On a lightly floured surface, roll the dough out to 1/4 inch thickness. Cut into rectangles 1 1/2x2 inches in size. Place cookies 1 inch apart on the lined cookie sheets. Sprinkle the remaining sugar over the tops.
4. 4 Bake for 8 minutes in the preheated oven, or until golden at the edges. Cool on wire racks, and store in an airtight container at room temperature.

By Abigail

Ingredients

• ✓ rosemary
• butter
• white sugar
• egg
• whole wheat flour
• all-purpose flour
• baking powder

Instructions

1. 1 Beat the butter and sugar together in a bowl until creamy and smooth, and stir in the egg until well incorporated. Stir in the whole wheat flour, all-purpose flour, rosemary, and baking powder until well blended. Cut the dough into 2 equal-sized pieces, and shape each piece into a log about 1 1/4-inch in diameter. Wrap the logs in plastic wrap, and refrigerate at least 2 hours, or place in freezer for about 1 hour.
2. 2 Preheat an oven to 350 degrees F (175 degrees C). Line baking sheets with parchment paper.
3. 3 Cut the logs of dough into thin slices, 1/8 to 1/4-inch thick. Place the slices on the prepared baking sheets, and bake in the preheated oven until the cookies are set and the edges turn golden brown, 10 to 12 minutes. Cool for 1 minute on baking sheets before removing to wire racks to finish cooling.

By sueb

Ingredients

• ✓ rosemary
• all-purpose flour
• white sugar
• lime
• butter
• white sugar
• egg
• avocado

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
2. 2 Mix flour, 1/2 cup sugar, rosemary, and lime zest together in a bowl. Cut butter into flour mixture with a pastry cutter until clumps are small. Set aside 1 cup of the flour mixture for later use; press remaining flour mixture in an even layer into the bottom of the prepared baking dish.
3. 3 Bake in preheated oven until the crust sets, about 10 minutes.
4. 4 Mix 1/2 cup of the reserved flour mixture with 1 1/2 cup sugar, lime juice, eggs, and mashed avocado in a bowl until mostly smooth; spread over the baked crust. Top with the remaining 1/2 cup of the reserved flour mixture.
5. 5 Bake in oven until set, about 25 minutes more. Cool completely before cutting into 48 bars. Cover with plastic and refrigerate.

By sueb

Ingredients

• ✓ rosemary
• parsnip
• olive oil
• apple
• pear
• leek
• balsamic vinegar
• chicken stock

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C).
2. 2 Toss parsnips with 2 tablespoons olive oil in a bowl; spread parsnips onto a baking sheet.
3. 3 Bake in the preheated oven until slightly tender, 20 to 25 minutes. Reduce oven heat to 350 degrees F (175 degrees C).
4. 4 Toss apples and pears with 2 tablespoons olive oil in a bowl. Push parsnips to one side of the baking sheet and spread apples and pears onto the other side of the baking sheet.
5. 5 Bake in the oven until fruit is soft and caramelized, 15 to 20 minutes.
6. 6 Heat remaining olive oil in a large pot over medium heat. Cook and stir leeks in hot oil until leeks are soft, about 5 minutes. Sprinkle balsamic vinegar over leeks. Stir parsnips, apples, pears, chicken stock, and rosemary into leeks. Bring to a simmer and cook until fruits and vegetables are completely tender and easily mashed against the side of the pot, about 20 minutes.
7. 7 Puree vegetable mixture using an immersion blender (or blend in batches in a blender) until soup has an applesauce-like consistency.

By BigShotsMom

Ingredients

• ✓ rosemary
• all-purpose flour
• baking powder
• baking soda
• butter
• sugar
• vanilla extract
• egg
• sour cream
• orange zest

Instructions

1. 1 Preheat oven to 325 degrees F (165 degrees C). Grease and lightly flour a 9x5-inch loaf pan.
2. 2 Whisk flour, baking powder, and baking soda together in a bowl.
3. 3 Beat butter in a bowl using an electric mixer until smooth and creamy, about 30 seconds. Gradually beat sugar into butter until light and fluffy; add vanilla extract and beat until incorporated. Beat eggs, 1 at a time, into creamed butter mixture, beating about 1 minute after each addition.
4. 4 Beat flour mixture, alternating with sour cream, into creamed butter mixture with the electric mixer on low until batter is just combined. Stir orange zest and rosemary into batter; pour into the prepared loaf pan.
5. 5 Bake in the preheated oven until a toothpick inserted into the center comes out clean, 60 to 70 minutes. Cool in the pan for 10 minutes before removing to cool completely on a wire rack.

By dieselanne

Ingredients

• ✓ rosemary
• all-purpose flour
• sugar
• salt
• butter
• apple
• butter
• all-purpose flour
• white sugar
• brown sugar
• water
• thyme

Instructions

1. 1 Whisk flour, sugar, and salt together in a large bowl. Place in the freezer for 30 minutes.
2. 2 Fill a 1-cup liquid measuring cup with water. Drop in 3 ice cubes; set aside.
3. 3 Remove butter and flour mixture from freezer. Grate butter into the flour mixture quickly. Toss using a spatula or an electric mixer to incorporate the grated butter. Drizzle 1/2 cup ice water into the bowl and mix, adding a little more water at a time until dough begins to form large clumps. Gather and lightly knead clumps of dough together into a mound using your hands.
4. 4 Divide dough in 1/2 and wrap each portion separately in plastic wrap. Refrigerate for at least 1 hour.
5. 5 When ready to bake, roll dough out on a lightly floured surface and place bottom crust into a 9-inch pie pan. Roll out second crust and slice dough into long, 3/4-inch wide strips using a rotary pizza cutter.
6. 6 Preheat the oven to 425 degrees F (220 degrees C).
7. 7 Fill bottom pie crust with apples. Cover with dough strips, weaving into a lattice crust; crimp edges to seal. Place pie in the refrigerator.
8. 8 Melt butter in a saucepan over medium heat. Stir in flour to form a paste. Add white sugar, brown sugar, water, rosemary, and thyme. Bring to a boil. Reduce heat quickly and let simmer until rosemary and thyme are very aromatic and sauce has thickened, 5 to 7 minutes.
9. 9 Take pie out of the refrigerator and gently and slowly pour caramelized liquid over the crust, distributing it as evenly as possible so that some liquid gets into all openings of the lattice.
10. 10 Bake in the preheated oven for 15 minutes. Reduce the oven temperature to 350 degrees F (175 degrees C).
11. 11 Continue baking until apples are soft, 35 to 45 minutes. Remove pie from the oven and let cool on a wire rack before serving.

By stefbc7

Ingredients

• ✓ rosemary
• butter
• white sugar
• salt
• vanilla extract
• all-purpose flour

Instructions

1. 1 Gather the ingredients. Preheat the oven to 300 degrees F (150 degrees C). Line a baking sheet with parchment paper.
2. 2 Combine butter, ½ cup sugar, rosemary, salt, and vanilla extract in a large bowl using the back of a spatula or spoon, slowly incorporating ingredients until butter has softened somewhat and ingredients come together.
3. 3 Rub flour into butter mixture, using floured hands and fingertips, rubbing mixture together, until floury crumbs become buttery crumbs, about 1 to 2 minutes. Press mixture together until forms a dough ball.
4. 4 Transfer dough to a lightly floured work surface; press into a disk, then into a ½-inch-thick rectangle. Cover with a piece of plastic wrap. Flatten dough to ¼-inch-thick using a flat pan or rolling pin. Reshape into a 5x12-inch rectangle.
5. 5 Cut dough lengthwise into 5 even strips, about 1-inch wide, trimming excess dough if necessary. Cut each strip into 6 even squares (you can roll out scraps to form more cookies if necessary). Transfer cookies to the prepared baking sheet. Sprinkle each cookie with 1 pinch sugar. Poke 4 rows of holes into each cookie using a fork.
6. 6 Bake in the preheated oven until golden brown, about 50 minutes.
7. 7 Cool cookies on the baking sheet for 10 minutes, then transfer to a wire rack to cool completely.
8. 8 Enjoy!

By John Mitzewich

Ingredients

• ✓ rosemary
• pie crust
• all-purpose flour
• brown sugar
• butter
• rhubarb
• strawberry
• white sugar
• cornstarch
• lemon juice
• lemon thyme

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Line pie crust with a double layer of aluminum foil and a layer of pie weights or dried beans.
2. 2 Mix together flour and brown sugar in a bowl. Add cold butter cubes and cut in with your fingers until mostly combined with flour mixture, allowing some medium-sized chunks of butter to remain. Place crumble mixture in the freezer.
3. 3 Bake pie crust in the preheated oven until edge of crust is slightly browned, about 8 minutes. Remove from the oven, carefully remove the foil and weights, and set aside. Leave oven on.
4. 4 Combine rhubarb, strawberries, white sugar, cornstarch, lemon juice, thyme, and rosemary in a large bowl; mix until fruit is well coated, and transfer mixture into the pie crust. Remove crumble mixture from the freezer and sprinkle over top.
5. 5 Bake until filling is bubbly and crumble mixture has melted and browned, about 25 minutes. Allow to cool slightly before cutting.

By Buckwheat Queen

Ingredients

• ✓ rosemary
• olive oil
• all-purpose flour
• spelt flour
• active dry yeast
• kosher salt
• water
• cornmeal
• sea salt

Instructions

1. 1 Gather all your ingredients.
2. 2 Grease a large bowl with olive oil.
3. 3 Combine all-purpose flour, spelt flour, yeast, and kosher salt in the bowl of a stand mixer fitted with a dough hook. Add water and knead until dough is smooth, elastic, wet, and sticky, about 5 minutes. Transfer dough to the prepared bowl. Cover and let rise on the counter for 30 minutes.
4. 4 Uncover the dough. Wet one hand and grab one side of the dough in the bowl. Pull it up slightly and fold it in towards the center. Repeat this folding technique 6 or 7 more times, turning the bowl slightly in between each fold. Cover and let rest for 30 minutes.
5. 5 Repeat Step 3 (above) two more times. Dough will have rested for a total of 2 hours.
6. 6 Bake the Fougasse
7. 7 Repeat folding technique once more. Cover and place in the refrigerator for 12 to 24 hours.
8. 8 When ready to bake, line a sheet pan with a silicone liner; sprinkle some flour on the liner.
9. 9 Transfer dough to a lightly floured surface and pat or press it into an oval shape, flouring lightly as necessary. Cut the oval in half lengthwise into two equal portions.
10. 10 Shape fougasse: On one piece of dough, fold one end in over the center third, then fold the other end in over top. Dough should resemble a triangle. Transfer dough to the prepared pan. Repeat with the second piece of dough.
11. 11 Cover both triangles with an oiled piece of plastic wrap and let sit until dough warms up, 30 minutes to 1 hour.
12. 12 Line two baking sheets with parchment paper; generously sprinkle cornmeal on the parchment. Remove plastic from the dough.
13. 13 Transfer one piece of dough to a lightly floured surface. Sprinkle some flour over top and use a rolling pin and your hands to stretch the triangle until it's ½- to ¾-inch thick. Sprinkle rosemary over top and press it into the dough. Transfer dough to one of the parchment-lined baking sheets.
14. 14 Use a pizza wheel to cut through the dough in a vertical line up the center of the triangle; do not cut through the top and bottom edges. Pull dough apart to spread open the cut.
15. 15 Make two more cuts at the top, one on each side from the center going out toward the edge, making sure you don't cut through the edges. Pull dough gently to spread it out. Make four more cuts, two in the middle, and two at the bottom, and pull dough apart. Make two more small cuts at the bottom. You will have one long cut in the center and 4 going down each side, so the fougasse will resemble a leaf. Cover with oiled plastic wrap and let proof for 30 to 60 minutes.
16. 16 Repeat Steps 6 to 8 (above) to shape and proof the remaining dough.
17. 17 Preheat the oven to 450 degrees F (230 degrees C). Remove plastic wrap from one fougasse. Brush olive oil over the entire surface and sprinkle with sea salt.
18. 18 Bake in the center of the preheated oven until beautifully browned, about 20 minutes.
19. 19 Transfer to a rack to cool. Repeat Steps 11 and 12 (above) to bake remaining fougasse.
20. 20 Serve and enjoy.

By John Mitzewich

Ingredients

• ✓ rosemary
• blackberry
• salt
• baking powder
• white whole wheat flour
• vanilla extract
• lemon zest
• egg yolk
• egg
• confectioners sugar
• butter
• salt
• vanilla extract
• brown sugar
• butter
• rolled oat
• white whole wheat flour
• cooking spray

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Line an 8-inch baking dish with parchment paper, leaving an overhang on two sides.
2. 2 Combine 1/2 cup white whole wheat flour, oats, 6 tablespoons butter, brown sugar, 1/2 teaspoon vanilla extract, and 1/4 teaspoon salt in a small bowl; mix with a fork to make a crumbly topping. Place in the refrigerator.
3. 3 Combine 1/2 cup butter and confectioners' sugar in a bowl; beat with an electric mixer until light and creamy. Add eggs and egg yolk one at a time, mixing well after each addition. Beat in lemon zest, rosemary, and 1/2 teaspoon vanilla extract.
4. 4 Mix 3/4 cup white whole wheat flour, baking powder, and 1/8 teaspoon salt together in a separate bowl. Add to the creamed butter mixture in 2 to 3 batches, mixing well after each addition, until a thick dough forms.
5. 5 Spread dough in the bottom of the prepared pan. Arrange blackberries evenly on top. Stir crumb topping and sprinkle evenly over blackberries. Press down gently to pack topping down.
6. 6 Bake in the preheated oven until a toothpick inserted into the center comes out clean, 40 to 45 minutes. Transfer to a wire rack; let cool for 1 hour.
7. 7 Lift bars out of the pan using the parchment paper edges. Cut into 12 pieces using a long serrated knife.

By Anne J

Ingredients

• ✓ rosemary
• chickpea
• avocado
• water
• sesame seed
• lime
• olive oil

Instructions

1. 1 Blend garbanzo beans, avocado, water, sesame seeds, lime zest, lime juice, olive oil, and rosemary in a blender until smooth.

By sueb

Ingredients

• ✓ rosemary
• sage
• salt
• thyme
• fennel seed
• white sugar
• bay leaf
• pork rib chop
• olive oil

Instructions

1. 1 Mix together sage, rosemary, salt, thyme, fennel, sugar, and bay leaf in a bowl until thoroughly combined.
2. 2 Rub both sides of pork chops with herb mixture and coat them with olive oil. Refrigerate for several hours or overnight.
3. 3 Preheat an outdoor grill for medium heat and lightly oil the grate.
4. 4 Grill chops until they are browned, show good grill marks, and the meat is no longer pink inside, about 4 minutes per side. An instant-read meat thermometer inserted into the thickest part of a chop should read at least 145 degrees F (63 degrees C).

By STORMY3600

Ingredients

• ✓ rosemary
• red onion
• garlic
• marjoram
• kosher salt
• black pepper
• ground beef
• ground lamb

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Process red onion in a food processor until finely minced. Scoop onion into a piece of cheesecloth and squeeze it to release as much moisture as possible.
3. 3 Return onion to the food processor. Add garlic and process until the garlic is well integrated. Blend in marjoram, rosemary, salt, and pepper.
4. 4 Gradually blend ground beef and ground lamb with the onion and seasoning mixture by alternately adding small amounts of each meat to the mixture and processing until well incorporated before adding the next batch.
5. 5 Firmly pack the meat mixture into a 9x5-inch loaf pan, assuring no air pockets are trapped in the meat.
6. 6 Bake in the preheated oven until no longer pink in the center, about 1 hour 15 minutes. An instant-read thermometer inserted into the center should read at least 175 degrees F (80 degrees C).
7. 7 Drain grease and slice thinly to serve.

By Lan Sutton

Ingredients

• ✓ rosemary
• cannellini bean
• sun-dried tomato
• oil
• olive oil
• red wine vinegar
• lime juice
• garlic
• chile-garlic sauce
• honey
• water

Instructions

1. 1 Blend cannellini beans, sun-dried tomatoes, olive oil, red wine vinegar, lime juice, rosemary, garlic, chile-garlic sauce, and honey together in a food processor or blender until smooth. Gradually add water while blending for a thinner dip.

By weedak

Ingredients

• ✓ rosemary
• kalamata olive
• green olive
• lemon juice
• anchovy fillet
• garlic
• thyme
• olive oil
• feta cheese
• black pepper

Instructions

1. 1 Blend Kalamata olives, green olives, lemon juice, anchovy fillets, garlic, thyme, and rosemary in a food processor until coarsely chopped; transfer to a bowl. Slowly drizzle olive oil into the olive mixture while stirring. Fold feta cheese into the mixture. Season the tapenade with black pepper; stir.

By Richard Elsom

Ingredients

• ✓ rosemary
• olive oil
• red onion
• salt
• black pepper
• branzino
• sea bass
• lemon
• white wine
• lemon juice
• oregano
• flat-leaf parsley

Instructions

1. 1 Preheat the oven to 325 degrees F (165 degrees C).
2. 2 Drizzle 1 tablespoon olive oil into a large baking pan; add red onion and season with salt and pepper.
3. 3 Place 2 whole branzino fish into the baking pan. Stuff each cavity with 1 lemon wedge, 1 rosemary sprig, and some of the red onion in the pan. Pour white wine and lemon juice over fish and sprinkle with oregano. Drizzle remaining 1 tablespoon olive oil over fish.
4. 4 Bake in the preheated oven until fish is opaque and flakes easily with a fork, about 25 minutes.
5. 5 Gently slide a spatula between the bones to separate fish; remove all the bones. Serve fish on a platter; garnish with parsley and 2 lemon wedges.

By Christala

Ingredients

• ✓ rosemary
• ground beef
• egg
• bread crumb
• onion
• garlic
• parsley
• oregano
• dill
• coriander
• kosher salt
• black pepper
• olive oil cooking spray
• parsley

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Line a sheet pan with parchment paper or foil.
2. 2 Combine ground beef, egg, bread crumbs, onion, garlic, rosemary, parsley, oregano, dill, coriander, salt, and pepper in a large bowl. Mix using your hands until just blended.
3. 3 Form meat mixture into balls, about 1 1/2 inches diameter, and place onto the prepared pan.
4. 4 Spray meatballs with cooking spray, place in the preheated oven, and bake until the meatballs are browned and no longer pink in the center, about 40 minutes.
5. 5 Remove meatballs from the oven and allow to cool slightly on a paper towel lined plate. Garnish with additional fresh parsley for serving.

By Bibi

Ingredients

• ✓ rosemary
• olive oil
• red wine vinegar
• lemon
• garlic
• sage
• thyme
• marjoram
• basil
• oregano
• garlic powder
• black pepper

Instructions

1. 1 Combine olive oil, vinegar, lemon juice, garlic, rosemary, sage, thyme, marjoram, basil, oregano, garlic powder, and pepper in a large, shallow dish. Mix with a fork until mixture looks uniform.

By LEANAD

Ingredients

• ✓ rosemary
• olive oil
• onion
• tomato
• red bell pepper
• garlic
• sage
• red pepper flakes
• salt
• black pepper
• navy bean
• bay leaf
• water
• chive

Instructions

1. 1 Heat oil in a skillet over medium heat; stir in onion. Cook and stir until the onion has softened and turned translucent, about 5 minutes. Add tomato and bell pepper; cook until pepper has softened, about 3 minutes. Add garlic; cook and stir until fragrant, about 1 minute. Stir in sage, rosemary, pepper flakes, salt, and pepper. Reduce heat to low and cook for 5 minutes.
2. 2 Transfer vegetable mixture to a large pot with beans and bay leaf over medium heat. Add enough water to cover. Cook, stirring occasionally and adding more water, a little at a time, if it looks like the beans are getting dry, about 30 minutes.
3. 3 Sprinkle with chives and serve.

By Alice Waugh

Ingredients

• ✓ rosemary
• cooking spray
• red potato
• four cheese alfredo sauce
• lemon juice
• olive oil
• salt
• black pepper
• garlic
• chicken breast
• tomato
• garlic
• kalamata olive

Instructions

1. 1 Preheat oven to 400 degrees F (200 degrees C). Spray a 9x13-inch baking dish with cooking spray.
2. 2 Place potatoes into a microwave-safe bowl, and cook in microwave oven on High setting for 2 minutes; turn potatoes over (watch for steam) and cook 2 more minutes on High. Set potatoes aside.
3. 3 Mix together the Alfredo sauce, lemon juice, olive oil, salt, black pepper, and garlic in a bowl. Place the chicken pieces into the prepared baking dish, and generously brush chicken with about 1 cup of the mixture. Arrange the potatoes, tomatoes, and garlic cloves around the chicken. Brush the vegetables with the remaining sauce mixture. Sprinkle the chicken and vegetables with rosemary and olives.
4. 4 Bake in the preheated oven until the chicken is cooked through and the potatoes are tender, about 25 minutes. An instant-read thermometer inserted into the chicken should read at least 160 degrees F (70 degrees C).

By IrisMac

Ingredients

• ✓ rosemary
• black pepper
• salt
• honey
• salad dressing
• parsley
• black olive
• green olive
• red bell pepper
• green bell pepper
• red onion
• celery
• chickpea
• wax bean
• green bean
• kidney bean
• black bean

Instructions

1. 1 Drain all beans and transfer to a large bowl. Add celery, onion, bell peppers, olives, parsley, and rosemary.
2. 2 Mix Greek salad dressing and 1 tablespoon honey together. Taste and continue to add more honey as desired. Pour on salad and mix until evenly distributed. Season with salt and pepper.
3. 3 Cover and refrigerate for 2 to 3 hours before serving.

By Susan

Ingredients

• ✓ rosemary
• balsamic vinegar
• mint
• tomato sauce
• black pepper
• salt
• basil
• coriander
• lemon zest
• worcestershire sauce
• thyme
• garlic
• egg
• ground lamb
• milk
• vegetable oil
• bread
• vegetable oil

Instructions

1. 1 Preheat oven to 400 degrees F (200 degrees C). Lightly grease a 9x5-inch loaf pan with oil.
2. 2 Place bread and milk in a small bowl. Press bread with a fork to soak up the milk.
3. 3 Combine lamb, egg, garlic, thyme, Worcestershire sauce, lemon zest, coriander, basil, rosemary, salt, and pepper in a medium bowl. Add soaked bread; discard the leftover milk. Mix with hands until well combined. Transfer meatloaf to the prepared pan.
4. 4 Combine tomato sauce and mint; spread evenly over the meatloaf. Drizzle with balsamic vinegar.
5. 5 Bake in the preheated oven until no longer pink in the center, about 35 minutes. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C). Remove and let cool for 5 minutes before serving.

By Bones

Ingredients

• ✓ rosemary
• red pepper flakes
• mint
• chicken stock
• tomato sauce
• cayenne pepper
• cinnamon
• black pepper
• oregano
• salt
• cumin
• tomato paste
• olive oil
• garlic
• egg
• ground lamb
• milk
• bread crumb

Instructions

1. 1 Preheat the oven to 450 degrees F (230 degrees C). Line a baking sheet with aluminum foil; lightly grease with oil.
2. 2 Combine bread crumbs and milk in a small bowl; soak until bread crumbs absorb milk, about 30 minutes.
3. 3 Combine bread crumb mixture, lamb, egg, garlic, 2 tablespoons olive oil, tomato paste, rosemary, cumin, salt, oregano, black pepper, cinnamon, and cayenne pepper in a large bowl.
4. 4 Form lamb mixture into 2-inch meatballs; place on the prepared baking sheet.
5. 5 Cook in the preheated oven until slightly browned, about 15 minutes. Remove from oven; set aside.
6. 6 Combine meatballs, tomato sauce, chicken stock, mint, and pepper flakes in a large saucepan over medium heat until meatballs are no longer pink inside, about 45 minutes.

By John Mitzewich

Ingredients

• ✓ rosemary
• black pepper
• salt
• red pepper flakes
• oregano
• garlic
• caper
• white balsamic vinegar
• basil
• olive oil
• kalamata olive
• feta cheese
• sweet onion
• red bell pepper
• grape tomato
• chickpea
• zucchini

Instructions

1. 1 Mix zucchini, chickpeas, tomatoes, red bell pepper, onion, feta, Kalamata olives, olive oil, basil, vinegar, rosemary, capers, garlic, oregano, red pepper flakes, salt, and black pepper together in a large bowl.

By ChristineM

Ingredients

• ✓ rosemary
• ✓ rosemary
• cream
• sour cream
• horseradish
• sweet hot mustard
• garlic basil spread
• olive oil
• onion
• marsala wine
• mushroom
• kalamata olive
• garlic
• red pepper flake
• hoagie bun
• romaine lettuce
• cherry tomato
• asiago cheese
• feta cheese
• kosher salt
• black pepper
• italian seasoning
• garlic
• onion
• lemon pepper
• leg of lamb
• lemon
• olive oil
• red wine
• worcestershire sauce
• white wine
• chicken stock
• garlic
• bay leaf
• caper
• anchovy
• horseradish

Instructions

1. 1 Preheat oven to 325 degrees F (165 degrees C).
2. 2 Combine kosher salt, black pepper, Italian seasoning, dried rosemary, granulated garlic, granulated onion, and lemon pepper together in a small bowl.
3. 3 Place lamb in a large roasting pan. Rub with lemon juice, 1 tablespoon olive oil, red wine, and Worcestershire sauce on all sides and between any crevices. Sprinkle with kosher salt mixture and rub over all sides. Pour white wine, chicken stock, 4 crushed garlic cloves, bay leaves, capers, and anchovies into the bottom of the roasting pan.
4. 4 Cover pan tightly with heavy-duty aluminum foil and roast lamb in the preheated oven until tender but still pink in the center, 1 1/2 to 2 hours. An instant-read thermometer inserted into the center of the meat should read 130 degrees F (54 degrees C).
5. 5 Remove lamb to a cutting board and allow to cool slightly before slicing. Transfer meat to a large bowl and toss with some of the pan juices to keep it moist. Reserve remaining pan juices.
6. 6 Increase oven temperature to 500 degrees F (260 degrees C).
7. 7 Mix sour cream, horseradish, mustard, and garlic basil spread in a small bowl until combined. Cover and refrigerate.
8. 8 Heat 2 tablespoons olive oil in a large pot or Dutch oven over medium-high heat; cook and stir onions until they soften and begin to turn golden, about 12 minutes. Pour in Marsala wine and cook until reduced, about 5 minutes.
9. 9 Stir mushrooms, Kalamata olives, 2 tablespoons minced garlic, fresh rosemary, and red pepper flakes into onion mixture; cook and stir until mushrooms have softened, about 5 minutes. Add lamb slices and reserved pan juices. Cook, stirring to combine, until heated through, about 10 minutes.
10. 10 Spread each hoagie bun with horseradish sauce. Spoon lamb mixture into buns and top each sandwich with 1/4 of the lettuce, cherry tomatoes, Asiago cheese, and feta cheese. Serve with remaining pan juices for dipping.

By Allrecipes

Ingredients

• ✓ rosemary
• garlic
• olive oil

Instructions

1. 1 Place garlic and dried rosemary sprigs in a glass container with a spout. Pour in olive oil using a funnel. Seal bottle and shake to combine. Refrigerate until flavors infuse, at least 1 week.

By Krystal

Ingredients

• ✓ rosemary
• ✓ rosemary
• black pepper
• salt
• garlic
• olive oil

Instructions

1. 1 Mix black pepper, kosher salt, fresh rosemary, dried rosemary, and garlic in a small bowl.
2. 2 Gradually stir enough olive oil into spice mixture to form a thick paste. Rub into desired meats before grilling.

By Christopher Anderson

Ingredients

• ✓ rosemary
• apple
• cinnamon sugar
• water

Instructions

1. 1 Cut each apple into 16 wedges and place in a microwave-safe dish.
2. 2 Sprinkle apples with rosemary, cinnamon sugar, and water. Stir the apples and cover the dish. Microwave on high until tender, about 4 minutes, stirring halfway through.

By lutzflcat

Ingredients

• ✓ rosemary
• canola oil
• seasoned salt
• potato

Instructions

1. 1 Pour canola oil evenly onto the bottom of a room-temperature, 10-inch cast iron skillet. Sprinkle rosemary and seasoned salt evenly over oil. Place potatoes, cut-side down, in 1 layer at the bottom of the skillet. Press down on potatoes so cut-side is coated in canola oil.
2. 2 Place the cold skillet into a cold oven. Preheat the oven to 400 degrees F (200 degrees C).
3. 3 Bake until potatoes are easily pierced with a fork, about 45 minutes.

By ANTILOPE

Ingredients

• ✓ rosemary
• olive oil
• garlic
• white bean

Instructions

1. 1 Place olive oil, garlic and rosemary in a 10-inch skillet. Heat pan until ingredients start to sizzle. Add beans and their liquid to the pan. As beans cook, mash them with a wooden spoon or potato masher. Cook until mixture is a loose spread consistency (it will thicken as it cools). Transfer to a serving bowl or storage container.

By USA WEEKEND columnist Pam Anderson