Category: Rosemary

Roasted Delicata Squash

9/18/2024

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

Heat the oven. Arrange a rack in the middle of the oven and heat the oven to 425°F.
Prep and cut delicata squash. Trim ends off 2 medium delicata squash. Cut in half lengthwise and use a spoon to scrape out the seeds and pulp. Cut into 1/2-inch-thick half moons.
Toss the squash with oil. Place the squash, the oil and the seasonings in a plastic bag and shake to coat evenly and thoroughly.
Arrange the squash in a single layer on a rimmed baking sheet.
Roast the squash. Roast until lightly browned on the bottom, about 10 minutes. Use a thin spatula to flip the squash. Roast until the squash is tender and caramelized, 10 to 15 minutes more.

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Creamy Potato Pumpkin Soup

10/11/2023

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Ingredients

2.2 lbs. pumpkin
2.5 lbs. potatoes
1 onion large
2 garlic cloves large
2 tablespoons oil
4.5 cups vegetable broth
1 sprig of rosemary
½ cup heavy cream
2 tablespoons pepitas roasted
fine sea salt and black pepper
Optional toppings: croutons, roasted pepitas, rosemary sprig/leaves

Directions

Halve the pumpkin and remove the seeds. Slice it thickly. Cut into ½ inch cubes.
Peel and cube the potatoes into ½ inch cubes.
Chop the onion and peel the garlic cloves but leave them whole.
Heat the oil in a large soup pot. Sauté the onions for 2-3 minutes until translucent. Add

the garlic cloves, pumpkin, and potato cubes, stir and sauté for about 5 minutes.

Add the stock and rosemary sprig and bring it to a boil. Turn the heat down to low and simmer the soup, covered, for 15-20 minutes or until the vegetables are soft.
Remove the rosemary sprig and blend the soup with an immersion blender.
Add the cream and reheat gently without letting the soup boil again.
Adjust the taste with salt and pepper. Serve the soup with or without optional toppings.

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Watermelonade

6/29/2022

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This recipe appeared in our emails from Cooking Professionally and with the hot weather we thought it the perfect offering for July 4 weekend. A blend of homemade watermelon puree and freshly squeezed lemon juice.

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

In a small saucepan, bring 2 cups of the water and the sugar to a boil. Stir occasionally to ensure the sugar melts.
Stir in the honey and add the rosemary.
Turn off the heat and let the rosemary steep, for about 30 minutes.
Purée the watermelon in a blender. Add some water to taste if extra liquid is needed.
If you are serving the lemonade later, pour some of the purée into an ice cube tray. Put it in the freezer.
Strain the rosemary syrup into a pitcher.
Add the watermelon purée, the lemon juice, and the remaining water to the rosemary water. Stir until combined.
Add the watermelon purée ice cubes to the pitcher, if you made them.
Pour in a glass and serve with the rosemary sprigs and the lemon wedges.

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Janet's Tomato Vegetable Soup/Stew

12/18/2019

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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

Start with a large soup pot. Add olive oil and heat pot to medium or medium high heat.
Add onions, garlic and cook until onions soften (2-4 minutes).
Add carrots and celery and cook about 5 minutes.
Add the dried herbs and bay leaves.
Add the cabbage and stir, cook for about 5 minutes.
Add all the tomato items and stir.
Add all the broth, stir until incorporated, then add Worcestershire sauce.
Put half of the white beans in the food processor until they are well mashed. Put the other half in the soup.
Simmer for 2 hours or so, stirring very often to be sure it doesn’t stick on the bottom.
Taste and adjust seasonings to your liking.
Add anything else you want. I like to add zucchini and yellow squash and maybe some parsley.
Use the mashed white beans to thicken the soup to your liking.

You can also add meat or shrimp to make the soup a little more robust.

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Italian Roast Pork Loin with Chestnut Puree

10/30/2019

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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.

Oven at 300°F.
Combine 3 tablespoons minced rosemary, garlic, salt, pepper, and olive oil.
Rub rosemary mixture all over pork loin.
Heat a large dry skillet for 1 full minute then place the pork into it and sear on all sides.
Place pork on top of a bed rosemary springs in roasting pan.
Roast for hour and 10 minutes to 1 hour and 45 minutes until meat thermometer reads 145°F for slightly pink.
While roasting, make the emulsion by blending the ½ cup of green olive oil with 1 tablespoon of minced rosemary and gently keeping it warm until ready to serve.
When the pork is done remove it from the oven and tent it with foil for about 20 minutes.
When ready to serve, place a ladle of chestnut purée on each dish and top with slices of the roasted pork loin. Finally, drizzle each dish with a tablespoon of the emulsion.

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

Mash the chestnut meats through a food mill or a processor.
Heat the milk in a medium saucepan whisking gently.
Prepare the vanilla by slitting the bean lengthwise but only half way through the bean. Scrape out the tiny seeds into the milk. Then put the pod into the mix as well. Cook mixture for about 10 minutes.
Remove the vanilla bean pod and discard.
Add the chestnut purée to the saucepan and blend it into the milk mixture well.
Cook for 15 to 20 minutes, stirring occasionally. The purée is ready when it is a creamy and can coat a wooden spoon.

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Roasted Delicata Squash

Creamy Potato Pumpkin Soup

Watermelonade

Janet's Tomato Vegetable Soup/Stew

Italian Roast Pork Loin with Chestnut Puree

Ingredients

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