Type what you have

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
• ✓ 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
• focaccia flatbread
• persimmon
• olive oil
• salt
• burrata cheese

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
2. 2 Lay persimmon slices onto the prepared baking sheet. Drizzle with 2 teaspoons olive oil and sprinkle salt on top. Sprinkle 1/2 the rosemary leaves over the persimmon slices.
3. 3 Roast in the preheated oven for 20 minutes. Turn persimmon slices over and roast 10 minutes more.
4. 4 Remove baking sheet from the oven and increase temperature to 200 degrees C. Place focaccia on a baking sheet.
5. 5 Bake focaccia in the hot oven until warmed through, about 5 minutes. Remove from oven and top focaccia with roasted persimmon slices. Tear burrata cheese using your hands and lay evenly on the focaccia, avoiding the persimmon slices. Reserve about 1 tablespoon rosemary leaves and sprinkle the rest on top.
6. 6 Return focaccia to the hot oven and bake until warmed and burrata cheese has melted slightly, about 5 minutes. Top with reserved fresh rosemary leaves and drizzle remaining 2 teaspoons olive oil on top. Slice and serve hot.

By Buckwheat Queen

Ingredients

• ✓ rosemary
• cheddar cheese
• bread
• parsley
• basil
• oregano
• dill
• butter

Instructions

1. 1 Layer Cheddar slices onto 1 piece bread. Sprinkle parsley, basil, oregano, rosemary, and dill over the cheese; top with remaining bread. Spread the top of sandwich with 1 tablespoon butter.
2. 2 Heat a skillet over medium heat. Gently flip sandwich, buttered-side down, into the hot skillet; spread remaining 1 tablespoon butter on the top. Cook until cheese has melted, about 3 minutes per side.

By jofdo

Ingredients

• ✓ rosemary
• albacore tuna
• red onion
• oregano
• green chile pepper
• black pepper
• red pepper hummus

Instructions

1. 1 Mix tuna, onion, oregano, rosemary, chile pepper, pepper, and hummus together in a bowl.

By A Turtle in the Kitchen

Ingredients

• ✓ rosemary
• tomato soup
• water
• tomato juice
• chive
• garlic
• cayenne pepper
• thyme
• oregano
• basil
• paprika
• tomato
• red bell pepper

Instructions

1. 1 Combine the tomato soup and the water in a large sauce pot; simmer, stirring occasionally, for 5 minutes. Add the tomato juice, chives, garlic, cayenne, rosemary, thyme, oregano, basil, and paprika to the pot. Simmer soup for 25 minutes, stirring occasionally.
2. 2 Stir in the diced tomatoes and red peppers. Simmer until peppers are soft, about 10 minutes.

By Tish Young

Ingredients

• ✓ rosemary
• garlic
• olive oil
• dijon mustard
• lemon juice
• black pepper
• kosher salt
• chicken breast

Instructions

1. 1 Gather the ingredients.
2. 2 Whisk garlic, oil, rosemary, mustard, lemon juice, pepper, and salt together in a bowl. Reserve 2 tablespoons for basting.
3. 3 Place chicken breasts in a resealable plastic bag. Pour remaining garlic mixture over top; seal the bag and massage marinade into chicken. Let stand for 30 minutes at room temperature.
4. 4 Preheat an outdoor grill for medium-high heat and lightly oil the grate. Remove chicken from marinade and shake off excess. Discard remaining marinade.
5. 5 Cook chicken on the preheated grill for 4 minutes. Turn, baste with reserved marinade, and continue to grill until no longer pink in the center and the juices run clear, about 5 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Transfer chicken to a plate and cover with foil. Let rest for at least 2 minutes before serving.

By Semigourmet

Ingredients

• ✓ rosemary
• turkey breast
• olive oil
• kosher salt
• black pepper
• thyme
• oregano
• paprika

Instructions

1. 1 Preheat the oven to 450 degrees (230 degrees C).
2. 2 Pat turkey breast with a paper towel to remove any excess liquid and place into a baking dish just big enough to fit it. Use the tip of a sharp small knife to poke the skin of the turkey breast all over. Drizzle over olive oil and use tongs to rub; flip turkey breast over a few times, or until all surfaces are coated with the oil. You can also use a brush. Set aside for 15 to 20 minutes.
3. 3 While turkey rests, mix salt, pepper, thyme, rosemary, oregano, and paprika together in a small bowl until thoroughly combined.
4. 4 Use tongs to grab the turkey breast with one hand while using your other hand to sprinkle the spice rub evenly over the entire surface, including the sides. Finish with the skin side facing up.
5. 5 Add about 1/2 inch of water to the bottom of the baking dish.
6. 6 Place prepared turkey breast into the center of the oven. Immediately lower the heat to 300 degrees F (150 degrees C). Roast until a probe thermometer stuck into center of the thickest part of the breast reads 150 degrees F (65 degrees C), about 1 hour and 15 minutes.
7. 7 Let cool before wrapping. Chill thoroughly in the refrigerator, about 8 hours, or overnight. Once meat is cold, slice thinly and serve.

By John Mitzewich

Ingredients

• ✓ rosemary
• water
• chicken breast
• celery
• carrot
• onion
• chicken soup base
• olive oil
• garlic
• thyme
• black pepper
• curry powder
• bay leaf
• pastina

Instructions

1. 1 Combine water, chicken, celery, carrots, onion, chicken soup base, oil, garlic, rosemary, thyme, pepper, curry powder, and bay leaves in a multi-functional pressure cooker (such as Instant Pot®). Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 15 minutes. Allow 10 to 15 minutes for pressure to build.
2. 2 Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes. Unlock and remove the lid.
3. 3 Discard bay leaves. Remove chicken breasts and dice; be careful, it's hot.
4. 4 Return chicken to the pot with pastina. Select Saute function and boil, uncovered, until pasta is tender, about 4 minutes.

By Jeremy Crockett

Ingredients

• ✓ rosemary
• vegetable oil
• onion
• clove
• cranberry sauce
• rye bread
• dijon mustard
• ham
• rye bread
• swiss cheese
• rye bread
• arugula
• baby salad greens
• toothpick

Instructions

1. 1 Heat oil in a 12-inch skillet over medium-high heat. Add onions; saute until well-browned, 10 to 12 minutes. Add rosemary and cloves; continue to saute until fragrant, 1 to 2 minutes longer. Stir in cranberry sauce, and simmer until heated through. Remove from heat and set aside. (Cranberry-Onion Relish can be cooled, covered and refrigerated up to 2 weeks ahead.)
2. 2 To assemble: Working in batches, lay breads on a work surface and spread with about 1/4 tsp. mustard and 1 tsp. cranberry relish. Top half the breads with a portion of ham, cheese and arugula (optional), then the remaining bread slice. Halve each sandwich on the diagonal, sticking each half with a toothpick. (Sandwiches can be covered with a damp paper towel and plastic wrap and can remain at room temperature for 2 hours.)

By USA WEEKEND columnist Pam Anderson

Ingredients

• ✓ rosemary
• soy sauce
• garlic
• flank steak
• flat rustic bread
• arugula
• sriracha hot chili sauce
• mayonnaise
• arugula
• brie cheese

Instructions

1. 1 Pulse all marinade ingredients in blender until a rough paste, scraping down blender jar as needed.
2. 2 Combine marinade and meat in gallon-size zipper-lock bag; press out as much air as possible and seal bag. Refrigerate 1 hour, flipping bag after 30 minutes to ensure that meat marinates evenly.
3. 3 Drain and discard marinade. Grill steak, over medium high heat for 7-9 minutes on each side or until meat reaches desired doneness. Let rest for 10 minutes before slicing.
4. 4 Transfer steaks to cutting board; tent loosely with foil and let rest 5 minutes. Slice steak very thinly on the bias. Split Loaf, brush a bit of oil on the inside, and grill for about 1 minute until warm and slightly toasted. Mix together the Kikkoman Sriracha Sauce and mayonnaise, and smear onto the toasted bread. Compose your sandwich with sliced steak, arugula, and brie.

By Kikkoman

Ingredients

• ✓ rosemary
• red grape
• pear
• mixed salad greens
• black pepper
• salt
• olive oil
• honey
• dijon mustard
• white wine vinegar
• cayenne pepper
• kosher salt
• brown sugar
• curry powder
• butter
• bacon
• cashew

Instructions

1. 1 In a large, dry skillet over medium-high heat, toast cashews until golden brown, about 5 minutes. Remove cashews to a dish to cool slightly.
2. 2 Return skillet to medium-high heat, cook bacon strips until crisp on both sides, about 7 minutes. Remove bacon with a slotted spoon, and soak up grease with a paper towel. Coarsely chop bacon, and set aside.
3. 3 In a medium bowl, stir together butter, rosemary, curry powder, brown sugar, salt, cayenne pepper, and toasted cashews. Set aside.
4. 4 In a small bowl, stir together white wine vinegar, mustard, and honey. Slowly whisk in olive oil, and sprinkle with salt and pepper to taste.
5. 5 In a large salad bowl, toss dressing with greens, pear slices, grapes, and bacon, and sprinkle with nut mixture.

By CHRISTYG

Ingredients

• ✓ rosemary
• butter
• leek
• garlic
• tomato
• cayenne pepper
• basil
• heavy cream
• salt
• black pepper

Instructions

1. 1 Melt butter in a large saucepan over medium heat. Add leek, rosemary, and garlic; cook and stir until leek is tender and translucent, about 15 minutes.
2. 2 Add tomatoes and cayenne pepper; bring to a simmer. Add basil; continue simmering until soup is reduced by half, about 1 hour.
3. 3 Fill blender with half the soup. Cover and hold lid down with a potholder; pulse a few times before leaving on to blend until smooth. Return puréed soup to the saucepan. Stir in cream until soup reaches desired consistency; season with salt and black pepper.

By LUNACITY

Ingredients

• ✓ rosemary
• vegetable oil
• onion
• garlic
• tomato soup
• parmesan cheese
• basil
• salt
• black pepper

Instructions

1. 1 Heat vegetable oil in a saucepan over medium-high heat; cook and stir onion and garlic until onion is tender, about 5 minutes. Stir in tomato soup and bring to a boil. Add Parmesan cheese, basil, and rosemary. Season with salt and black pepper. Reduce heat to low and simmer for 5 to 10 minutes more.

By Polniere

Ingredients

• ✓ rosemary
• pine nut
• red onion
• olive oil
• lemon juice
• radicchio
• romaine lettuce
• lemon zest
• raisin
• celery
• chicken breast
• black pepper
• salt
• honey
• mustard
• lemon juice
• mayonnaise
• sour cream
• bread

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Spray a baking sheet with olive oil or non-stick cooking spray.
2. 2 Prepare the croutons by spreading bread cubes over prepared baking sheet. Lightly spray cubes with oil or cooking spray and bake for 20 minutes or until golden brown. Remove from oven and cool.
3. 3 Prepare the dressing by whisking together the sour cream, mayonnaise, lemon juice, mustard, honey, rosemary, salt and pepper. Cover and refrigerate until ready to serve.
4. 4 Prepare the salad by placing the chicken in a pan and cover with water. Bring just to a boil, cover and reduce the heat to medium-low. Cook 10 minutes, or until chicken is cooked through. Remove from heat, drain and cool; dice or pull into shreds.
5. 5 Combine the chicken with the celery, raisins and lemon peel.
6. 6 When ready to serve, stir together the lemon juice and olive oil. Tear the lettuce into small pieces and toss with the lemon and oil mixture. Divide between plates and top with the chicken salad. Garnish with onion rings, a sprinkling of pine nuts and the croutons.

By MARBALET

Ingredients

• ✓ rosemary
• bread
• milk
• worcestershire sauce
• egg
• basil
• pepper
• veal
• cheddar cheese
• pepper jack cheese
• hamburger bun

Instructions

1. 1 Place torn bread into a bowl; sprinkle with milk and Worcestershire sauce. Mix in egg until combined; season with basil, rosemary, and black pepper. Add veal; mix until evenly combined. Divide and shape into four patties.
2. 2 Preheat an outdoor grill for medium and lightly oil the grate.
3. 3 Cook on the preheated grill until desired doneness, about 5 minutes per side for medium. Place 1 slice cheese on each burger; cook until melted, about 1 minute. Serve on buns.

By Theresa Rezentes

Ingredients

• ✓ rosemary
• olive oil
• cumin
• garlic
• red wine vinegar
• oregano
• marjoram
• salt
• pepper
• venison
• pita bread

Instructions

1. 1 Whisk olive oil, cumin, garlic, vinegar, oregano, marjoram, rosemary, salt, and pepper together in a large glass or ceramic bowl. Add venison strips and toss to evenly coat. Cover the bowl with plastic wrap and marinate in the refrigerator for at least 2 hours.
2. 2 Heat a large skillet over medium-high heat. Working in batches of 1/2 pound at a time, add venison and cook until browned on the outside and no longer pink on the inside, about 8 minutes. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C).
3. 3 Pile onto warmed pitas to serve.

By ChefStubb's

Ingredients

• ✓ rosemary
• white bread
• garlic
• water
• ground turkey
• red onion
• cranberry
• brie cheese
• tomato ketchup
• salt
• pepper

Instructions

1. 1 Preheat the oven's broiler and set the oven rack about 6 inches from the heat source.
2. 2 Combine the white bread, garlic, and boiling water in a mixing bowl; mash with a fork to combine. Add the turkey, red onion, cranberries, Brie, rosemary, ketchup, salt, and pepper; mix thoroughly with your hands. Shape the mixture into 6 patties.
3. 3 Cook under the preheated broiler until no longer pink in the center and the juices run clear, about 6 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

By ABS140

Ingredients

• ✓ rosemary
• shrimp
• butter
• sweet onion
• garlic
• celery
• parsley
• creole seasoning
• black pepper
• worcestershire sauce
• lemon juice

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Arrange the shrimp in a single layer in as many baking dishes as you need. Set aside.
2. 2 Melt 1/2 cup of butter in a large skillet over medium heat. Add onion, garlic, celery, parsley, Creole seasoning, and rosemary. Cook and stir for a few minutes, until onion is tender. Add rest of butter and cook until melted over low heat. Stir in pepper, Worcestershire sauce, and lemon juice. Pour this mixture over shrimp so that shrimp are completely submerged.
3. 3 Bake in the preheated oven until shrimp are pink, 15 to 20 minutes.

By Melissa S

Ingredients

• ✓ rosemary
• chicken breast
• lemon
• chicken broth
• walnut
• celery
• blue cheese
• mayonnaise
• brown mustard
• salt
• pepper
• garlic powder

Instructions

1. 1 Place chicken in a skillet, and sprinkle with lemon juice and 1/2 the rosemary. Pour broth into the skillet. Bring to a boil, reduce heat to low, and simmer 25 minutes, or until chicken juices run clear. Drain, cool, and dice chicken.
2. 2 In a large bowl, toss chicken with lemon zest, remaining rosemary, walnuts, celery, blue cheese, mayonnaise, brown mustard, salt and pepper, and garlic powder. Chill in the refrigerator at least 1 hour before serving.

By BASKETBALLMAMA

Ingredients

• ✓ rosemary
• mushroom
• garlic
• salt
• olive oil
• butter
• onion
• thyme
• heavy cream
• chicken broth
• milk
• black pepper

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C).
2. 2 Mix mushrooms, 1 clove minced garlic, rosemary, and salt together in a bowl. Drizzle olive oil over the mushroom mixture and toss to coat evenly; transfer to a baking sheet.
3. 3 Roast mushrooms in the preheated oven until golden brown, about 15 minutes.
4. 4 Meanwhile, melt butter in a large saucepan over medium heat. Stir onions, remaining cloves minced garlic, and thyme into melted butter; cook and stir until onions are completely soft, 7 to 10 minutes.
5. 5 Combine mushroom mixture and onion mixture in the bowl of a blender or food processor with about 1/2 of the heavy cream; blend on low until combined yet slightly chunky. Return the blended mixture to the stockpot. Stir remaining heavy cream, chicken broth, milk, and black pepper through the blended mixture. Bring the soup to a simmer and cook until the flavors are thoroughly combined, at least 15 minutes.

By Coffeecrazed

Ingredients

• ✓ rosemary
• ground lamb
• ground beef
• onion
• garlic
• oregano
• kosher salt
• black pepper
• cumin
• paprika
• cinnamon
• cayenne pepper
• bread crumb
• olive oil

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Lightly oil a 9x13-inch baking dish. Line with parchment paper that extends up the sides. Turn the parchment paper over so the oiled side is up.
2. 2 Place ground lamb and beef in a mixing bowl. Add onions, garlic, rosemary, oregano, salt, pepper, cumin, paprika, cinnamon, cayenne pepper, and bread crumbs. Mix until well combined. Transfer to prepared baking dish and press the meat mixture firmly into the dish in an even layer that extends to the edges. Meat mixture should be packed and fairly dense.
3. 3 Bake in preheated oven until nicely browned, 40 to 45 minutes. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C). Cool to room temperature. Transfer to a plate. Cover with plastic wrap and refrigerate until chilled, 1 to 2 hours.
4. 4 Transfer meat to a cutting board. Cut into 3 pieces crosswise. Slice each piece into 1/8-inch thick slices as you need them.
5. 5 Heat oil in a skillet over medium-high heat. Cook slices until browned, about 2 minutes per side.

By John Mitzewich

Ingredients

• ✓ rosemary
• mandarin orange
• canola oil
• olive oil
• mustard
• clove
• five-spice powder
• butter
• pecan
• white sugar
• cayenne pepper
• spinach
• green onion

Instructions

1. 1 Combine reserved liquid from mandarin oranges, canola oil, olive oil, mustard, cloves, and Chinese five-spice powder in a jar with a tight-fitting lid; seal jar and shake vigorously until the dressing emulsifies.
2. 2 Melt butter in a saucepan over medium heat. Stir pecans and sugar into the butter; let simmer until hot, 1 to 2 minutes. Season the pecans with rosemary and cayenne pepper; continue cooking another 1 to 2 minutes. Remove from heat and drain pecans on a plate lined with paper towels.
3. 3 Toss spinach leaves and green onion together in a large mixing bowl; top with mandarin oranges and pecans. Drizzle dressing over the salad to serve.

By MissaLissa

Ingredients

• ✓ rosemary
• rotisserie chicken
• pineapple
• celery
• salad dressing
• cranberry
• mayonnaise
• apple
• green onion
• dill
• seasoned salt
• salt
• black pepper

Instructions

1. 1 Mix chicken, pineapple, celery, salad dressing, sweetened cranberries, mayonnaise, apple, green onion, rosemary, dill, seasoned salt, salt, and pepper together in a large bowl. Refrigerate until ready to serve.

By luv2cook

Ingredients

• ✓ rosemary
• chicken breast
• garlic powder
• thyme
• bread
• butter flavored cooking spray
• garlic salt
• parsley
• bacon
• romaine lettuce
• caesar salad dressing
• parmesan cheese
• salt
• black pepper
• pita bread

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Place chicken in a saucepan with garlic powder, thyme, and rosemary; add water to cover. Bring to a boil over high heat, then reduce heat medium-low, cover, and simmer until chicken is tender and no longer pink in the center, about 15 minutes. Remove chicken, let cool, and cut into strips.
3. 3 Meanwhile, place bread cubes on a baking sheet. Spray with butter spray; sprinkle with garlic salt and parsley.
4. 4 Bake bread cubes in preheated oven for 5 minutes. Turn cubes; spray again with butter spray and sprinkle with garlic salt and parsley. Bake another 5 to 10 minutes until golden brown and crunchy. Remove croutons, and let cool.
5. 5 Place bacon in a large, deep skillet. Cook over medium high heat until evenly browned and crispy. Remove bacon from skillet, drain on paper towels and crumble.
6. 6 Combine chicken, bacon, lettuce, and croutons in a large bowl. Toss with Caesar salad dressing and Parmesan cheese. Season to taste with salt and pepper and toss again. Spoon salad mixture into pita bread halves.

By Michelle

Ingredients

• ✓ rosemary
• olive oil
• onion
• garlic
• green bean
• pea
• zucchini
• vegetable broth
• great northern bean
• ditalini pasta
• parsley
• parmesan cheese
• salt
• black pepper
• olive oil

Instructions

1. 1 Heat 2 tablespoons olive oil in a heavy-bottomed pot over medium-high heat; cook and stir onion and garlic until onion is translucent, about 10 minutes. Add green beans, peas, and zucchini; toss to coat vegetables with oil.
2. 2 Slowly stream vegetable broth into vegetable mixture; bring to a simmer over medium heat. Stir in rosemary and great Northern beans and bring back to a simmer, about 5 minutes. Add ditalini pasta and simmer soup until pasta is tender but firm to the bite and soup has thickened, 10 to 15 minutes. Remove from heat; stir in parsley.
3. 3 Ladle soup into serving bowls and top each serving with 1 heaping tablespoon Parmesan cheese; season with salt and black pepper. Garnish soup with a drizzle of extra-virgin olive oil.

By Melanie C.

Ingredients

• ✓ rosemary
• olive oil cooking spray
• spinach
• onion
• olive oil
• olive oil
• egg
• kale
• bread crumb
• parmesan cheese
• salt
• garlic powder
• thyme
• sage
• oregano
• black pepper

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Spray a baking sheet with cooking spray or line with parchment paper.
2. 2 Combine spinach, onion, 5 tablespoons plus 1 teaspoon olive oil, and eggs together in a large bowl. Add kale, bread crumbs, Parmesan cheese, sea salt, garlic powder, thyme, sage, rosemary, oregano, and black pepper; mix thoroughly using your hands.
3. 3 Form mixture into 1 1/2-inch balls and arrange on the prepared baking sheet.
4. 4 Bake in the preheated oven for 15 minutes; flip and continue baking until lightly browned, 10 to 20 more minutes.

By algc09

Ingredients

• ✓ rosemary
• pine nut
• red leaf lettuce
• green leaf lettuce
• goat cheese
• black pepper
• balsamic vinegar
• basil pesto
• kalamata olive
• red onion
• red bell pepper
• green bell pepper
• yellow teardrop tomato
• red teardrop tomato
• chickpea
• salt
• garlic flavored olive oil
• white bread

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Toss the bread cubes with the olive oil to evenly coat. Sprinkle with salt, and toss again. Spread the cubed bread evenly over a baking sheet, and bake in the preheated oven until golden brown, about 12 minutes. Remove from oven and allow to cool completely.
3. 3 Toss together the garbanzo beans, tomatoes, peppers, onion, and kalamata olives in a large bowl. In a separate bowl, whisk together the pesto, balsamic vinegar, rosemary, and pepper. Toss the tomatoes with the pesto mixture, and let stand at room temperature for 30 minutes to 1 hour.
4. 4 To serve, toss the toasted bread cubes and goat cheese with the tomato mixture. Line a serving platter with a few lettuce leaves. Shred the remaining lettuce, and mound in the center of the platter. Spoon the bread mixture over the lettuce, and sprinkle with toasted pine nuts.

By Josephine D. Piro

Ingredients

• ✓ rosemary
• parsley
• green onion
• cheddar cheese
• heavy cream
• cream cheese
• red pepper flakes
• black pepper
• oregano
• paprika
• garlic powder
• salt
• skim milk
• chicken broth
• potato
• jalapeno pepper
• yellow onion
• butter
• bacon

Instructions

1. 1 Place diced bacon in a skillet and over medium-high heat and cook until evenly browned, about 10 minutes. Drain bacon on paper towels.
2. 2 Meanwhile, melt butter over medium heat in a large stockpot. Add yellow onion and jalapeno peppers; cook and stir until slightly browned, 5 to 7 minutes. Add potatoes, chicken broth, 1 cup milk, salt, rosemary, garlic powder, paprika, oregano, black pepper, and red pepper flakes; bring to a boil. Boil until potatoes are tender, 15 to 20 minutes.
3. 3 Reduce heat to medium-low and stir in cream cheese, heavy cream, and bacon; stir until cream cheese has melted.
4. 4 Add Cheddar, a little at a time, stirring to incorporate after each addition. If the chowder is too thick, you can add more milk to reach the desired consistency.
5. 5 Stir in most of the green onion and parsley until slightly wilted. Ladle into bowls and garnish with remaining green onion and parsley.

By Deb K

Ingredients

• ✓ rosemary
• salad green
• feta cheese
• red onion
• cherry tomato
• cucumber
• oregano
• flat-leaf parsley
• black pepper
• salt
• lemon
• olive oil
• red wine vinegar
• olive oil
• kosher salt
• russet potato
• olive oil
• lemon
• garlic
• cayenne pepper
• red pepper flakes
• oregano
• thyme
• black pepper
• kosher salt
• chicken thigh

Instructions

1. 1 Combine chicken thighs, 2 teaspoons kosher salt, pepper, rosemary, thyme, oregano, red pepper flakes, cayenne, garlic, lemon juice, and 1/4 cup olive oil in a large mixing bowl. Toss very thoroughly to combine, making sure the chicken thighs are completely and evenly coated with the marinade.
2. 2 Wrap in plastic and marinate in the refrigerator for 6 to 12 hours.
3. 3 Preheat the oven to 475 degrees F (245 degrees C). Line a baking sheet with foil and grease generously with olive oil.
4. 4 Meanwhile, halve potatoes lengthwise; slice each half into 3 equal pieces. Dice into cubes and set aside.
5. 5 Transfer chicken thighs to the prepared sheet pan smooth-side up, spacing evenly. Reserve any excess marinade in the bowl.
6. 6 Add the potatoes to the bowl the chicken was in, along with a splash of olive oil and a large pinch of salt. Toss well to coat evenly. Scatter potatoes onto the chicken and distribute as evenly as possible in between the chicken thighs to fill any empty spaces.
7. 7 Roast in the center of the preheated oven until the chicken is cooked through, about 35 minutes. Remove chicken to a plate or dish and cover. Chicken can be cut into bite-sized pieces if desired.
8. 8 While chicken and potatoes are cooking, whisk red wine vinegar, olive oil, lemon juice, salt, and pepper together for dressing. Taste and adjust vinegar or oil as needed. Whisk in parsley and oregano.
9. 9 Toss the potatoes in the chicken fat and pan drippings, and return to the oven until well browned and crusty, 10 to 15 minutes. Let potatoes rest for a few minutes before removing them with a spatula.
10. 10 To make bowls, toss together cucumbers, tomatoes, red onions, feta cheese, chicken, potatoes, and dressing until evenly combined. Serve on top of a bowl of greens.

By John Mitzewich