Fresh rosemary and garlic gently kneaded into this easy loaf give sandwiches an extra layer of flavour. Try this bread with roast chicken, thinly sliced ham or roast beef.
There's enough rosemary in this recipe to accent both the turkey and vegetables in the short time they roast. Serve with Mushroom Barley Pilaf.
Place these pretty ice pops in a tall glass and top with sparkling water (or wine!) for an instant festive cocktail. Once the ice pop melts, you'll be left with a fruity cocktail flavoured with lime and rosemary.
Garlic and rosemary give an earthy but bright flavour to this whole grain–enhanced loaf. It's nice on an old-fashioned sliced chicken, ham or roast beef sandwich with all your favourite toppings.
Rosemary and lamb are a match made in heaven. Editor-in-chief Susan Antonacci loves to serve lamb, and here she shares one of her favourite recipes – a perfect welcome to spring.
My inspiration for the recipe began with an amazing cheese course I had at a dinner party at my sister's house. Rosemary honey drizzled on sharp cheese on a gourmet cracker. Divine! I knew my recipe had to have a rosemary honey component (and lucky for me I had overwintered a rosemary plant from my garden.) Thyme honey, my alternate choice and made the same way, was also delicious. I also wanted to focus on local prairie ingredients...you can't find lemons or olive oil here so I didn't put any in my recipe! I love risotto and thought it a good way to bring the sharp cheese into the recipe. I don't like the constant stirring of the usually method so tried local grains baked instead. The oats are creamy and the barley still has slight bite so it is a great combination. A friend who was sampling my recipe stated, "the risotto was a real surprise, the star of the show." I choose pickerel because it is a local prairie fish, is quite mild, and blends nicely with the other flavours. Rainbow trout also works nicely. The carrots and parsnips were grown locally and the rosemary honey just brings out the flavours wonderfully. To serve: Scoop a generous portion of risotto onto plates. Place an array of vegetables to the side of risotto, then top with a half fillet of pickerel. Drizzle with remaining rosemary honey and garnish with sprig of parsley. Excellent with any British Columbia Meritage or Pinot Grigio Note: If you have any leftover risotto, it is delicious for breakfast with crispy bacon on the side!
A combination of sweet and baking potatoes allows sweetness to shine through without being overpowering.
