Taking a page from Marcella Hazan’s cookbook, “Essentials of Classic Italian Cooking”, I set out to make the perfect roasted chicken. While I followed the basic recipe, I took some creative liberty with flavors. Continue reading “Rosemary & Lemon Roasted Chicken”
Farmer’s Market Red Potatoes, Baby Carrots and Rosemary fresh from the herb garden. This is one of my favorite side dishes, quick & tasty! Goes great with chicken or beef, tonight its grilled chicken at our house…
- 2 medium red potatoes
- handful of baby carrots
- 1 tbsp of olive oil
- 1 sprig of rosemary, minced
- sea salt
- black pepper
- 1 medium clove of garlic, minced
Pre-heat oven to 425 degrees. Wash red potatoes, dice into half-inch think pieces. Cut baby carrots in half lengthwise. Toss in baking dish with salt and pepper to taste, olive oil, garlic and rosemary. Place in pre-heated oven for 30 minutes tossing after 15 minutes to cook evenly.
Serve hot with your favorite protein and a glass of wine!
I have potted my summer kitchen herbs!!! There is nothing like snipping a handful of fresh herbs for dinner or any meal for that matter. The kitchen window, if it gets some good light, is a perfect place to start a small herb garden.
I have found that I am not the best at starting from seed so I tend to purchase seedling from the local farmer’s market or even Lowe’s for that matter. A little tending, some good organic potting soil, a little water and you have got yourselve an herb garden.
Sweet Basil, German Thyme, Cilantro and Rosemary are my favs and really do quite well in full to moderate sun and in containers. So aromatic and each taste so good when added fresh to a meal.
Below is a list of some of the most commonly used “cooking” herbs:
I also enjoy having some mint on hand for iced tea.