rosemary

Roasted Rosemary Potato Salad

tumblr_n3wnvp9Imv1r4p2epo2_1280.jpg
tumblr_n3wnvp9Imv1r4p2epo1_1280.jpg

I love this potato salad recipe because it can be served warm or at room temp, which makes it great for entertaining (or for picnics!). My full post with more photos and the full recipe is on the Better Homes & Gardens website today.

Cheers!

Fresh Fig Rosemary Kebabs

tumblr_mt0xovzx8G1r4p2epo1_1280.jpg
tumblr_mt0xovzx8G1r4p2epo3_1280.jpg
tumblr_mt0xovzx8G1r4p2epo2_1280.jpg
tumblr_mt0xovzx8G1r4p2epo4_1280.jpg
tumblr_mt0xovzx8G1r4p2epo5_1280.jpg
tumblr_mt0xovzx8G1r4p2epo6_1280.jpg

At a recent BBQ we hosted, a friend brought loads of figs and rosemary from her backyard. We used the rosemary sprigs as kebab sticks and threaded the whole fresh figs onto them. We put them on the BBQ until they were warm and just slightly charred. When we took them off and cut them in half, they were juicy and the rosemary had infused the fruit. You can slice them in half and drizzle them with olive oil and (Maldon) salt, or serve them alongside any entree. Delish!

By Erin Gleeson for The Forest Feast

Herbed Blackberry Cocktail

tumblr_mr92lmIuhA1r4p2epo2_1280.jpg
tumblr_mr92lmIuhA1r4p2epo3_1280.jpg
tumblr_mr92lmIuhA1r4p2epo4_1280.jpg

We have a huge blackberry bush right off the deck, and I have found a tasty new use for them. Fresh rosemary muddled with sweet blackberries plus tequila! Yes! Check out the recipe on my Better Homes & Gardens post today.

Cheers!

By Erin Gleeson for The Forest Feast

Rosemary Mushroom Skewers

tumblr_m740oeT6pb1r4p2epo1_1280.jpg
tumblr_m740oeT6pb1r4p2epo2_1280.jpg

Rosemary Mushroom Kebabs are great on the BBQ or you can roast them in the oven. Using rosemary sprigs (instead of wooden or metal skewers) will herb-infuse your vegetables as they cook. I stacked mushrooms, marinated tofu and bell peppers on mine- but you can literally put anything on them, even meat. If you can find a rosemary bush, it’s preferable to pick the sprigs yourself, as the stems will be heartier than the store bought kind, and easier to poke through veggies. Cut veggies big, so they won’t fall apart as you “string” them.  Remember certain items cook faster than others, so separate them onto different kebabs if necessary. Serve your results on top of rice, or alone with a (yogurt? tahini?) dipping sauce.

By Erin Gleeson for The Forest Feast

Red Roasted Carrots

Combine a couple pinches (or a half teaspoon each) of cinnamon, paprika, chili powder, garlic powder and sea salt. Mix spices well in a bowl (or bag!) with 5 or 6 diagonally (oval) cut carrots plus 1T olive oil and 1t sesame oil. Roast at 400 for 20 minutes on a cookie sheet until the edges are crispy brown. Enjoy warm!

tumblr_m2nqa8k9AX1r4p2epo1_1280.jpg
tumblr_m2nqa8k9AX1r4p2epo2_1280.jpg
tumblr_m2nqa8k9AX1r4p2epo3_1280.jpg