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Posts Tagged ‘rosemary’

by Sarah Steimer

Blood orange soda with rosemary simple syrup

I didn’t really know what to expect when I put this drink together. I love rosemary, but it can be absolutely overwhelming. And how would it stand up to citrus. Turned out: Pretty damn well. The rosemary simple syrup was an afterthought both as you smell the soda and sip it. The rosemary really adds a floral note to the soda, and actually boosts how refreshing this drink is.

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by Sarah Steimer

Pecan and rosemary-crusted tilapia with an arugula-pomegranate salad

A crispy, fragrant crunch on flaky fish with bursts of pomegranate and peppery greens — this impressive and simple meal can be appreciated by almost all of your senses.

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by Caitlin Saniga

Use your favorite types of olives in this bread. And when serve it warm with a shallow plate of olive oil sprinkled with fresh-cracked pepper, course salt and herbs.

Use your favorite types of olives in this bread. And serve it warm with a shallow plate of olive oil sprinkled with fresh-cracked pepper, coarse salt and herbs.


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by Caitlin Saniga

Herbed brown butter-orange cornbread

Browning the butter is what makes this cornbread exceptional, I think. It adds so much flavor, so don’t skip that step! And don’t burn your butter. Take it slow, and keep an eye (and an ear) on it up until the moment you pull it off the stove.

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by Sarah Steimer

Some days I really crave a good Mediterranean-style meal with really bold flavors. This meal accomplished just that, and I happened to have everything in the fridge I needed (including the surprise of goat cheese that Bill happened to pick up the other day).

Some days I really crave a good Mediterranean-style meal with really bold, simple flavors. This meal accomplished just that, and I happened to have everything in the fridge I needed (including the surprise of goat cheese that Bill happened to pick up the other day).


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by Sarah Steimer

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This was so simple to whip up, and so satisfying to eat. Potatoes can be a pretty heavy and starchy dish, so pairing them with a light vinaigrette and greens is a nice way to balance it out.

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by Caitlin Saniga

Fresh-squeezed vanilla-rosemary lemonade

Lemonade isn’t just for summertime! Rosemary and citrus is a classic cool-weather combination that’s rounded out nicely with a hint of vanilla in this drink.

  • 4 cups water
  • 1 cup sugar
  • 1 tablespoon pure vanilla extract
  • 4 sprigs fresh rosemary
  • 2 cups lemon juice (from 8-10 lemons)
  • ice
  • 1 lemon, sliced into thin rounds for garnish
  • additional rosemary sprigs for garnish

Combine the water, sugar, vanilla and 4 sprigs of rosemary in a medium pot over medium heat. Bring to a boil and let simmer for 5 minutes. Strain the rosemary from the liquid. Allow to cool 10 minutes before placing in the fridge to chill for 1 hour.

Pour the rosemary water and lemon juice into a large pitcher and stir to combine. Serve the lemonade in glasses with ice, lemon rounds and rosemary sprigs.

Makes about 6 cups.

*We’re taking advantage of the winter citrus season (and healthy New Year’s resolutions) during the month of January. Look for six drink recipes focused on lemons, limes, grapefruits, oranges and more. Find all the Fresh-queezed recipes here.

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