Rosemary


16 raw tiger or king prawns
16 stems of rosemary (or use small skewers or toothpicks)
1 Tbsp. lemon juice
2 Zucchini, peeled into strips with a vegetable peeler

1. Peel prawns, leaving tails intact and remove veins (the dark thread running down the back of the prawn). Remove the leaves from the base of the stems of rosemary and lightly peel the stalks so that they form clean, smooth skewers.

2. Heat a pan with a little water and add the lemon juice. Add prawns to the pan and poach at a gentle simmer for about 2 minutes or until they turn pinky-orange. Remove to cool.

3. Wrap a ribbon of zucchini around the middle of each prawn and secure with a rosemary skewer. Serve with sun-dried tomato dipping sauce.

Sun-dried tomato dipping sauce

Makes 1/2 cup
1/3 cup Sun-dried tomatoes, chopped
1 clove garlic, peeled and chopped
1/4 tsp chili powder
Juice of 1 lemon
3 Tbsp. olive oil
sea salt and freshly ground black pepper

1. Puree sun-dried tomatoes and garlic together in a food processor. Add chili powder, lemon juice and oil and puree to form a smooth paste. Season with salt and pepper.

2. Serve as a simple dipping sauce for skewered food.

Enjoy!
Moonstruck Farms

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Just add 2 teaspoons of your favorite combination of fresh oregano, thyme, rosemary, basil or cilantro to 1 stick softened butter (1/2 cup), blend with your preferred appliance, form into roll and wrap in plastic and refrigerate overnight for next day! Enjoy!

Great on Fresh Bread!

Also delicious on fish, meat and vegetables.

by Moonstruck Farms

This is a flexible salad. The only things that are necessary are broccoli, rice, vinaigrette, and cheese. The green garlic or spring onions would be a delicious addition to this recipe.

2 Cups Cooked Brown Wild Rice, cooled (Trader Joeʼs os by far the most delicious)

1 Head Broccoli– Steamed till bright green and cooled- finely chopped.

1/2 Cup Sauteed Mushrooms

Vinaigrette – to taste

Walnuts (or pine nuts)

1/2 Cup Parmesan Cheese

Salt & Pepper to Taste

Green Garlic OR Spring Onions, minced (the whole thing except bulb).

Fresh Herbs (whatever you have on hand, Iʼve used anything from rosemary to cilantro. It all tastes great)- finely Chopped

Mix all ingredients together and refrigerate until ready to serve!

from Capay Organic
Roasted vegetables make a delicious main dish, side dish, or lunch.
They are good in pita bread as a quick, impromptu sandwich.

4       carrots, not peeled and cut into 3/4-inch pieces
3       beets, greens removed and beetroots peeled and cut into 1-inch cubes
2-3     rutabegas, scrubbed and cut into 1-inch cubes
4-6     red potatoes, scrubbed and cut into 1-inch cubes
1/2     small butternut squash, peeled and cut into 1-inch cubes
1       onion, peeled and cut into eighths
1       head garlic, cloves separated and peeled
3       tablespoons extra-virgin olive oil
1       tablespoon balsamic vinegar
2       teaspoons salt
1       tablespoon chopped fresh rosemary, sage or oregano

Heat the oven to 450 degrees. In a large bowl, toss the carrots, beets, rutabegas, potatoes, butternut squash, onion, and garlic with the olive oil, vinegar, salt and herbs. Spread the vegetables out in a baking pan or pans just large enough to hold them in one layer. Roast in the hot oven, shaking the pan once or twice, about 50 minutes. The vegetables are done when they turn a toasty caramel color and are fork tender. Serve hot or at room temperature.

by Kathleen