Rosemary Flatbread Crisp


Think of it as a cracker version of rosemary-flecked flatbread. But these are the easiest crackers you’ll ever make; rather than cutting the dough into small pieces, you bake three large pieces, then break them into smaller ones to serve. The jagged edges invite nibbling.

1 ¾ c unbleached all-purpose flour
1 Tbsp chopped rosemary plus 2 (6-inch) sprigs
1 tsp baking powder
¾ tsp salt
½ c water
1/3 c olive oil plus more for brushing
Flaky sea salt such as Maldon

Preheat oven to 450ºF with a heavy baking sheet on rack in middle.
Stir together flour, chopped rosemary, baking powder, and salt n a medium bowl. Make a well in center, then add water and oil and gradually stir into flour with a wooden spoon until a dough forms. Knead dough gently on a work surface 4 or 5 times.
Divide dough into 3 pieces and roll o ...

Pork Tenderloin & Rosemary Orange Glaze


Glaze (enough for 2 tenderloins)

¼ c frozen orange juice concentrate, thawed
1 tsp brown sugar
4 tsp minced fresh rosemary

In a small saucepan, bring the concentrate, brown sugar, and rosemary to a simmer. Simmer until the mixture reduces to about 2 tablespoons. Set aside to cool slightly.

Pat the tenderloins dry and brush them with the glaze.
Put the tenderloins on a hot grill grate. Close lid and grill for 7 minutes. Turn the pork over, close the lid, and grill for another 6 minutes. Turn off the heat (keep the lid closed) and continue to cook the pork for another 5 minutes. At this point, an instant-read thermometer inserted into the middle of the thickest end of the tenderloin should read 145 to 150 degrees. If not, close the lid and let the pork continue to roast in the residual grill heat. Remove the pork from th ...

Rosemary-Ginger Chicken


2 Tbsp chopped fresh rosemary
1 Tbsp chopped fresh parsley
1 Tbsp chopped fresh sage
1 Tbsp chopped fresh thyme
3 Tbsp minced garlic
1 Tbsp olive oil
1 tsp kosher salt
1 tsp ground red pepper
1 tsp chopped peeled fresh ginger
1 tsp grated lemon rind
2 Tbsp fresh lemon juice
4 chicken breast halves

Combine all ingredients well. Rub over chicken pieces. Let marinate for at least 2 hours. The longer the better. 
Place chicken pieces on the rack of a roasting pan coated with cooking spray. Add water to pan to a depth of ¼ inch. Bake at 425 degrees until done. Probably around 30 - 40 minutes depending on the thickness of the pieces, and whether they are bone-in or boneless.

Rosemary Pecans


Preheat oven to 350º

2 Tbsp melted butter
⅛ tsp cayenne pepper
1½ Tbsp finely chopped fresh rosemary or 1½ tsp dried rosemary
2 C pecan halves
Salt to taste

Mix together butter, pepper and rosemary. Add pecans and toss well. Spread pecans in baking pan and bake at 350º for 8-10 minutes, stirring once or twice while baking.
Cool and sprinkle with salt if desired.

Rosemary Shortbread


Preheat oven to 300º
1 C butter, softened
¾ C sifted powdered sugar
¼ C cornstarch
1¾ C all purpose flour
1 Tbsp minced fresh rosemary

Beat butter at medium speed with an electric beater until creamy; gradually add powdered sugar and cornstarch, beating well. Stir in flour and rosemary. Dough will be stiff. Divide dough in half. Shape one portion of dough into a 6½” circle on an ungreased baking sheet. Crimp the edges with a fork. Cut dough in 8 wedges; do not separate. Then repeat procedure with second half of dough. Cover and chill for one hour. Bake at 300º for 30 minutes or until edges are brown. Cool 5 minutes on the baking sheet; remove to a wire rack to cool completely.
Yields 16 wedges

Pepper Bruschetta


4 bell peppers – mix 3 colors
¾ C balsamic vinegar (or more)
Salt and pepper to taste

Seed and slice 4 peppers thinly and cook slowly in ¾ C balsamic vinegar until very soft, about an hour. Stir occasionally. Season with salt and pepper. Add more vinegar if they look dry.
Serve over toasted bread rounds or hard cheese, such as Parmesan.


Roasted Red Pepper Humus


1/3 C tahini (sesame paste)
2 Tbsp olive oil
1 Tbsp Greek seasoning
3 (15½ oz.) cans garbanzo beans, drained
1 (12 oz.) jar roasted red peppers, drained
1 Tbsp lemon juice
2 cloves garlic, chopped
½ tsp ground red pepper

In a food processor, combine beans, peppers, tahini, olive oil, lemon juice, garlic and pepper. Process until smooth. Serve with pita chips.

Potato Salad


5 medium-size red potatoes (about 2 pounds)
4 hard cooked eggs, diced
1 cup red bell pepper, thinly sliced
1 Tbsp. chopped parsley
2 green onions
½ cup lite mayonnaise
½ cup fat-free sour cream
2 Tbsp. horseradish
½ tsp. salt
½ tsp. pepper

Cook potatoes in unsalted water until tender. Drain and cool. Cut potatoes in cubes. Combine potatoes, eggs, parsley, and green onions in a bowl. Combine remaining ingredients; pour over potatoes, tossing gently. Enjoy!

Layered Pumpkin Dip


8 oz cream cheese at room temperature
½ jar Muirhead Pecan Pumpkin Butter (purchased at Williams Sonoma)
½ c chopped pecans
2 Tbsp crumbled bacon
2 Tbsp green onion, chopped (or to taste)
Spread cream cheese in a small baking dish or gratin.
Top with pumpkin butter then bacon, pecans, and green onion.
Serve with crackers.

Pumpkin Scones


2 cups all-purpose flour
1/3 cup brown sugar, packed
1 teaspoon cinnamon
1 teaspoon baking powder
3/4 teaspoon ground cloves
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup (1 stick) unsalted butter, cut into cubes
1/2 cup pumpkin puree 
3 tablespoons milk
1 large egg 
2 teaspoons vanilla extract 
1 cup nuts 
1 cup raisins 
For the glaze
1 cup confectioners' sugar 
2 tablespoons milk 
For the Spiced Glaze
1 cup confectioners' sugar
1/4 teaspoon cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon ground ginger
Pinch of nutmeg
2 tablespoons milk

Preheat oven to 400 degrees F. Line a baking sheet with parchment paper or a silicone baking mat; set aside.