Rosemary Roasted Vegtables

May 29, 2014June 13, 2014 by Katie | 3 Comments

Rosemary is our ingredient of the season. You can see all of our rosemary posts here. Today we’re ending the series with our easiest recipe and the absolute most popular rosemary dish in our house.

As you’ll see, this is a dish where any vegetable goes; the only constants are my roasting and seasoning methods. For those reasons this post reads more like an instruction manual and less like a recipe. If you’re making these for dinner, be sure to begin prepping them about two hours before you want to eat. I know that sounds crazy, but I like to do a lower roasting temperature that leaves the vegetables moist and concentrates their delicious flavors. After you’ve had them once you’ll see that the prep is so easy and they taste amazing, so it’s totally worth the cooking time. Throughout this post we’ve included photos of our past roasted veg experiments, all at different stages of preparation.

Roasted Rosemary Tomato Skewers

May 13, 2014June 13, 2014 by Sarah | 6 Comments

Rosemary is our ingredient of the season. Sometimes we drink it, sometimes we spray it and other times we bake with it. Oh, and sometimes we water it too.

Roasted Rosemary Tomatoes are a great addition to any meal! Seriously, they’re the best. The rosemary skewers also make presentation a breeze, which is why I used mine as a cheese plate accompaniment.

Packed full of flavor, but not overpowering, roasted rosemary tomatoes are delicious in couscous, quinoa and lettuce salads. They also make a yummy topping for crackers and melba toast paired with some crumbles of cheese. Roasted rosemary tomatoes are especially delicious in fettuccine alfredo, pasta primavera and margarita pizza or as a dinner side. Enough about how they taste, let’s talk about how roasted rosemary tomatoes are prepared.

Rice & Pulses Two Ways

April 1, 2014July 26, 2017 by Katie | Leave a comment

I originally wanted to title this post “Rice & Beans Two Ways”. After a bit of research I learned that lentils are not officially a bean, but chickpeas and lentils are both pulses. Pulses are the subset of legumes that are harvested for their dried seeds, differentiating them from other legumes like green beans and peas that are eaten fresh. On with it then…

While the term rice and beans may conjure up images of Mexican or Tex Mex cuisine, today’s dishes reflect the flavors of middle eastern cuisine. I like both recipes because they push me outside of my seasoning comfort zone. We all have that selection of herbs and spices that we use on a regular basis, and we’re happy with the results, so that’s not the issue, but sometimes it’s nice to shake it up, and that’s what these dishes do!

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Speaking of seasonings, another good reason to get out of your comfort zone and eat dishes with a variety of herbs and spices is because there are so many health benefits associated with both. Cumin, my favorite spice lately, protects against cancer and encourages the secretion of pancreatic enzymes necessary for good digestion and nutrient absorption. The second recipe contains turmeric, a powerful anti-inflammatory and antioxidant with proven cancer-blocking activities. Parsley’s a rich source of antioxidants and vitamin C, the latter protecting against rheumatoid arthritis. Cinnamon is considered to have one of the richest sources of antioxidants and studies have shown that it lowers the risks for a variety of type 2 diabetes factors.