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Rosemary Simple Syrup
Drink American

Rosemary Simple Syrup

5.0

Prep
5 min
Cook
5 min
Total
40 min

Instructions

  1. 1 Combine water, sugar, and rosemary leaves in a small saucepan. Bring to a boil, stirring until sugar dissolves. Simmer for 1 minute. Remove from heat and let syrup steep for 30 minutes.
  2. 2 Pour syrup into a sterilized glass jar through a mesh strainer to remove rosemary leaves; let cool.

By foodelicious

Cranberry-Rosemary Prosecco Float
Drink

Cranberry-Rosemary Prosecco Float

Prep
10 min
Cook
6 min
Total
66 min

Instructions

  1. 1 Combine water, sugar, and rosemary leaves in a small saucepan. Bring to a boil, stirring until sugar dissolves. Reduce heat to low; let simmer for 1 minute. Remove from heat and let syrup steep, about 30 minutes.
  2. 2 Strain syrup into a sterilized glass jar. Cover and refrigerate until completely chilled, at least 20 minutes.
  3. 3 Drop sorbet into the bottom of a champagne flute. Pour 1 fluid ounce rosemary syrup and gin on top. Pour in Prosecco very slowly so that it does not overflow. Garnish with 1 cranberry and sprig of rosemary.

By Julie Hubert

Salty Lemon Gin and Tonic
Drink American

Salty Lemon Gin and Tonic

5.0

Prep
10 min
Cook
Total
10 min

Instructions

  1. 1 Remove pulp from lemon with a sharp knife and discard, saving peel. Lightly rinse peel with cool water. Slice off a thin sliver of peel and set aside for garnish.
  2. 2 Combine lemon peel and gin in a shaker. Muddle lemon until slightly crushed. Add 1 cup ice to the shaker, cover, and shake until chilled, 15 to 20 seconds.
  3. 3 Fill a rocks glass with ice and strain cocktail over the ice. Top with tonic water. Garnish with lemon sliver and rosemary sprig.

By France Cevallos

Herbed Blackberries on the Rocks
Drink American

Herbed Blackberries on the Rocks

Prep
10 min
Cook
Total
10 min

Instructions

  1. 1 Put 4 blackberries and 2 sprigs of rosemary in a cocktail shaker; crush gently with a muddler or back of a wooden spoon. Add ice cubes, tequila, lime juice, and 4 teaspoons simple syrup. Cover and shake until very cold. Strain into an ice-filled glass. Garnish with more blackberries and remaining rosemary sprig.

By Allrecipes Magazine

Rosemary-Infused Watermelon Lemonade
Drink American

Rosemary-Infused Watermelon Lemonade

4.7

Prep
15 min
Cook
60 min
Total
75 min

Instructions

  1. 1 Bring water and sugar to a boil in a small saucepan over high heat. Stir in rosemary; steep for 1 hour. Pour syrup through a mesh strainer into a blender; discard rosemary.
  2. 2 Add 6 cups watermelon and 1 cup lemon juice to the blender; blend until smooth. Transfer to a large pitcher.
  3. 3 Place remaining 6 cups watermelon and remaining 1 cup lemon juice in the blender; blend until smooth. Stir into the pitcher. Serve over ice.

By ERINMARIE

Rosé Wine and Berry Sangria
Drink

Rosé Wine and Berry Sangria

Prep
15 min
Cook
Total
75 min

Instructions

  1. 1 Stir together grapefruit juice and sugar in a pitcher until sugar dissolves. Add wine, raspberries, blackberries, lime slices, and brandy.
  2. 2 Cover and chill until ready to serve, 1 to 24 hours.
  3. 3 Gently stir in club soda before serving over ice. Garnish with fresh rosemary sprigs.

By Juliana Hale

Frozen Watermelon Rosemary Margaritas
Drink American

Frozen Watermelon Rosemary Margaritas

5.0

Prep
25 min
Cook
5 min
Total
570 min

Instructions

  1. 1 Bring 1 cup water and ⅓ cup sugar to a boil in a small saucepan, stirring occasionally until sugar dissolves. Stir in chopped rosemary; steep for 1 hour.
  2. 2 Strain rosemary syrup into a blender. Add cubed watermelon and lemon juice; blend until smooth, about 30 seconds. Strain watermelon-lemon mixture; pour into ice cube trays and freeze until solid, 8 hours to overnight.
  3. 3 Combine salt and 1 tablespoon sugar in a small shallow dish. Lightly dampen rims of 4 (12-ounce) glasses with a wet paper towel; dip moistened rims into salt-sugar mixture.
  4. 4 Place ½ frozen watermelon-lemonade cubes and 4 ounces tequila in a blender or the bowl of a food processor; blend until slushy, adding 1 to 2 tablespoons water to help blend mixture as needed. Pour into the prepared glasses. Repeat with remaining each watermelon-lemonade cubes and tequila. Garnish with rosemary sprigs and watermelon wedges.

By Allrecipes Editorial Team

Rosemary Stinger Cocktail
Drink American

Rosemary Stinger Cocktail

Prep
10 min
Cook
5 min
Total
40 min

Instructions

  1. 1 Combine water, sugar, and rosemary in a microwave-safe glass jar. Microwave and bring to a boil, about 2 minutes, watching carefully to ensure it doesn't boil over.
  2. 2 Allow to sit for 10 minutes; bring to a boil again. Let syrup sit until cooled, 15 to 20 minutes. Strain out the spent rosemary.
  3. 3 Measure 3 fluid ounces of rosemary simple syrup, ice, bourbon, orange liqueur, amaro liqueur, and lemon juice into a cocktail shaker and mix. Pour into glasses, add bitters to each, and top with a sprig of rosemary and an orange peel strip.

By John Wironen

Rosemary-Ginger Cocktail
Drink American

Rosemary-Ginger Cocktail

4.6

Prep
10 min
Cook
1 min
Total
75 min

Instructions

  1. 1 Bring all syrup ingredients to a boil in a small saucepan over medium heat. Boil, stirring until sugar has dissolve, about 1 minute. Remove from heat. Let stand, covered, 1 hour at room temperature.
  2. 2 Strain through a fine-mesh sieve, pushing down on solids to extract as much liquid as possible. Refrigerate until ready to use.
  3. 3 Combine gin, 1 cup of the rosemary-ginger simple syrup, sparkling water, and lime juice in a cocktail shaker. Add ice cubes and shake until well-chilled. Strain 3/4 cup each into 8 glasses and serve.

By SandyG

Spiced Pear Old-Fashioned
Drink American

Spiced Pear Old-Fashioned

Prep
5 min
Cook
Total
5 min

Instructions

  1. 1 Muddle chopped pear, 1 rosemary sprig, lemon twist, maple syrup, and bitters in a cocktail shaker with a muddler or the handle of a wooden spoon until pear is liquified. Add bourbon, ginger liqueur, and 1 cup ice to the cocktail shaker. Cover and shake until well chilled.
  2. 2 Place large ice cube into the rocks glass and set a small fine sieve over the glass. Strain the drink through the cocktail shaker top and the sieve to catch any large pieces of pulp or rosemary. Top with club soda. Garnish with pear wedge and rosemary sprig.

By Juliana Hale

The Krank's Caribbean Mule
Drink Caribbean

The Krank's Caribbean Mule

4.5

Prep
15 min
Cook
15 min
Total
70 min

Instructions

  1. 1 Combine chopped cranberries, water, and sugar in a saucepan over very low heat. Cook, stirring frequently, until the cranberries have completely softened, about 15 minutes.
  2. 2 Strain the mixture through a fine-mesh sieve, gently pressing the pulp to extract their liquid. Let the syrup cool to room temperature, about 20 minutes. Cover and put in the refrigerator before use, 20 to 30 minutes.
  3. 3 Pour 1 tablespoon cooled cranberry syrup and 1/2 ounce lime juice into two copper mugs or collins glasses. Add ice. Pour in equal amounts of ginger beer and vodka to each. Stir with a cocktail stirrer. Garnish with a lime wheel, rosemary sprig, and cranberries. Serve immediately.

By Buckwheat Queen

Mediterranean Grilled Pork Chops
Dinner Mediterranean

Mediterranean Grilled Pork Chops

4.6

Prep
10 min
Cook
10 min
Total
260 min

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

Gyros
Lunch Mediterranean

Gyros

4.7

Prep
20 min
Cook
75 min
Total
95 min

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

Sun-Dried Tomato and Cannellini Bean Dip
Dinner Mediterranean

Sun-Dried Tomato and Cannellini Bean Dip

4.0

Prep
15 min
Cook
Total
15 min

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

Feta Tapenade
Appetizer Mediterranean

Feta Tapenade

4.3

Prep
10 min
Cook
Total
10 min

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

Branzino Mediterranean
Dinner Mediterranean

Branzino Mediterranean

4.8

Prep
15 min
Cook
25 min
Total
40 min

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

Mediterranean Meatballs
Dinner Mediterranean

Mediterranean Meatballs

5.0

Prep
30 min
Cook
40 min
Total
70 min

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

Mediterranean Stew with Navy Beans
Dinner Mediterranean

Mediterranean Stew with Navy Beans

3.8

Prep
15 min
Cook
45 min
Total
60 min

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

Roasted Mediterranean Chicken
Dinner Mediterranean

Roasted Mediterranean Chicken

4.6

Prep
25 min
Cook
30 min
Total
55 min

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

Mediterranean-Inspired 5-Bean Salad
Dinner Mediterranean

Mediterranean-Inspired 5-Bean Salad

4.0

Prep
15 min
Cook
Total
135 min

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

Lamb Loaf
Dinner Mediterranean

Lamb Loaf

4.9

Prep
30 min
Cook
35 min
Total
70 min

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

Lamb Meatballs and Sauce
Dinner Mediterranean

Lamb Meatballs and Sauce

4.8

Prep
20 min
Cook
60 min
Total
110 min

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

Mediterranean Zucchini and Chickpea Salad
Dinner Mediterranean

Mediterranean Zucchini and Chickpea Salad

4.9

Prep
25 min
Cook
Total
25 min

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

Lamb Grinder
Lunch Mediterranean

Lamb Grinder

5.0

Prep
60 min
Cook
115 min
Total
175 min

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

Rosemary Garlic Infused Olive Oil
Pantry American

Rosemary Garlic Infused Olive Oil

5.0

Prep
5 min
Cook
Total
10085 min

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

Rosemary Garlic Rub

Rosemary Garlic Rub

4.7

Prep
5 min
Cook
Total
5 min

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

Microwave Rosemary Apples
Dinner

Microwave Rosemary Apples

4.0

Prep
5 min
Cook
5 min
Total
10 min

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