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Ingredients
- 15 ounces mushrooms of your choice, sliced ¼ inch thick - 5 to 8 cloves garlic, grated - 1/2 red onion - 2 sprigs rosemary, divided - 1 cup extra virgin olive oil - 1 teaspoon red wine vinegar Preparation 1. Preheat oven to 375 degrees F. Line a cookie sheet with foil, and place mushrooms on it. Set aside. 2. In blender, combine grated garlic, onion, 1 sprig rosemary (remove stem), red wine vinegar and olive oil. Blend until mixed, but not smooth. You should be able to see pieces of onion in the mixture. 3. Spread mixture over the sliced mushrooms and use your hands to evenly coat. Sprinkle with salt and pepper. 4. Place the other rosemary sprig across mushrooms. Fold foil over mushrooms to create an envelope and poke a few holes in the top to allow steam to escape. 4. Bake for 35 to 40 minutes. Remove rosemary sprig before serving. This recipe is great on its own as an appetizer. Also a tasty accompaniment to rice or pasta or a meat protein of your choice.
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Ingredients
2 medium delicata squash (about 1 1/2 pounds total) 2 tablespoons olive oil 1 teaspoon salt Freshly ground pepper, to taste 1 tablespoon dried rosemary (or fresh equivalent) Instructions
Ingredients
Ingredients • 4 cups water, plus more to taste, divided • 1/4 cup sugar • 2 tablespoons honey • 2 sprigs fresh rosemary • 4 cups watermelon, chopped • 1 cup fresh lemon juice or juice of 6 fresh lemons Optional, for serving: • fresh rosemary sprigs, to taste • lemon wedges, to taste Directions
 Note: This is a double batch and will easily feed 35-40 people.
Ingredients Olive oil 3 Cups Chopped Onions 12-15 Cloves Garlic, finely chopped 3 Cups Chopped Carrots 3 Cups Chopped Celery 1/2 Head Green Cabbage, cut into coarse chunks 2 28 oz. cans of chopped tomatoes 2 cans stewed tomatoes 2 cans pureed tomatoes ½ can tomato paste 4 containers vegetable broth 3 cups Northern white beans, cooked 4 Tbsp. Worcestershire sauce 4 Tbsp. Basil 2 Tbsp. Oregano 2 Tbsp. ground Thyme 2 Tbsp. dried Rosemary 4 whole Bay Leaves Salt & Pepper to taste 1 to 2 Tbsp. Red Pepper flakes Directions
You can also add meat or shrimp to make the soup a little more robust.  Serves: 6 to 8
3- 5 lb. pork loin roast 3 tablespoons fresh minced rosemary leaves 6 to 8 large sprigs of rosemary 2 cloves garlic, minced or pressed ½ teaspoon sea salt 1 teaspoon freshly ground pepper 1⁄4 cup good green olive oil ½ cup chicken or vegetable broth Emulsion: ½ cup good green olive oil 1 tablespoon fresh minced rosemary leaves Chestnut purée – see recipe below.
CHESTNUT PUREÉ Yield: 2½ cups 2 pounds chestnuts, boiled and shelled 2½ cups milk, plus for desired consistency ½ teaspoon salt Zest of 1 lemon 1 vanilla bean
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