Flavors of Fall: Rosemary
As temperatures dropped this week, we are ready for Fall cooking. One of the herbs used prominently in Fall recipes is Rosemary. It is used with roasted turkey, vegetables, or potatoes; soups; and breads. Rosemary is a fragrant herb that originated in the Mediterranean and grows as an evergreen perennial shrub. And, did we mention, it is TASTY! In fact, our Rosemary EVOO is one of our best-selling olive oils.
Rosemary goes well with Fall foods such as potatoes, soups, and squashes. You can drizzle Rosemary EVOO over salads or pasta and use it as a dipper for warm bread. Our Rosemary EVOO also pairs deliciously with the following balsamic vinegars: Honey Ginger, Peach, Pear, Serrano Chile Honey, Strawberry, and Espresso.
To get you started, here are a couple Fall recipes using Rosemary EVOO. Happy Cooking!
Roasted Potatoes with Rosemary Infused EVOO
(adapted from The Whole Tara)
1 bag small potatoes, quartered
2 tablespoons Rosemary EVOO
1 teaspoon garlic powder
salt and pepper to taste
Preheat the oven to 400ºF.
Toss potatoes with EVOO and spread on a baking sheet lined with parchment. Sprinkle with garlic powder, salt, and pepper.
Bake for 20-25 minutes, turning at 10 minutes.
Slow Cooker Tuscan White Bean Soup
(adapted from Good Dinner Mom)
2 tablespoons rosemary EVOO
6 ounces pancetta, minced
3 medium onions, minced
8 cloves garlic, minced
1/4 teaspoon red pepper flakes
4 cups chicken or vegetable broth
4 cups water
1 pound dried Great Northern or cannelloni beans (~2.5 cups)
1 parmesan cheese rind
2 bay leaves
1 fresh rosemary sprig
salt and pepper, to taste
grated parmesan cheese, for topping
Soak dried beans overnight in salt water. For every pound of beans, dissolve 2 tablespoons salt in 4 quarts cold water. Add beans and soak at room temperature for 8 to 24 hours. Drain and rinse before cooking.
Heat EVOO in 12-inch skillet over medium-high heat until shimmering. Add pancetta and cook until lightly browned and crisp (~8 minutes). Stir in onions, garlic, and red pepper flakes and cook until onions are softened and lightly browned (~6 to 8 minutes). Stir in 1 cup broth, scraping up browned bits. Transfer to slow cooker.
Add remaining 3 cups broth, water, beans, parmesan rind, and bay leaves. Stir until combined. Cover and cook until beans re tender, 9 to 10 hours on low, or 5 to 6 hours on high.
At the end of cooking time, add rosemary sprig, cover and cook on high until rosemary is fragrant (~15 minutes). Discard rosemary, bay leaves, and parmesan rind. Season with salt and pepper and serve with grated parmesan and additional EVOO, if desired.
- Lisa Emmert