Remember what Shakespeare said: “Rosemary, that’s for remembrance.” He was right in thinking that this piney scented herb is good for the memory.
A native of the
Rosemary has disinfectant and antibacterial qualities. It was a popular strewing herb in olden days to clean floors and sick rooms. Ingested in ordinary amounts, rosemary has anti-cancer properties and can help reduce stress.
Both fresh and dry rosemary are pungent. Rosemary goes well with lam, poultry, pork, grilled meats, veggies, beans, marinades, even pastries.
ROSEMARY ROASTED POTATOES
One of my favorite ways to serve potatoes freshly dug from the garden.
2 pounds new potatoes, peeled if desired and cut into quarters if necessary
1/4 cup olive oil
Salt and pepper
2 tablespoons minced fresh rosemary
Preheat oven to 425. Coat potatoes with oil, season with salt and pepper and sprinkle rosemary on and then toss to coat. Roast in single layer for 40-50 minutes, turning once.
Southwestern Layered Spread with Cilantro
Make this for Dad - even the little ones can help. Layer this as indicated below or in any way you like. Sometimes I’ll put the sour cream layer on first, but it doesn’t matter. And you can use your favorite taco seasoning - you'll probably want spicy, Yardboy.
2 cups sour cream
1 pouch taco seasoning or bit more to taste
32 oz refried beans -
16 oz jar salsa
Several green onions, sliced
1 large tomato, chopped
2 avocados, diced or prepared guacamole
8 oz shredded Mexican cheese (OK you can add more of this too)
2-4 oz sliced black olives
Cilantro to taste, chopped coarsely
Mix sour cream and taco seasoning. Chill in fridge for 15 minutes.
Heat beans and salsa until hot and easy to mix. Let cool. Spread bean mixture on large platter or in 9x13 pan. Spread sour cream/taco mixture over beans. Layer cheese, olives, lettuce, tomatoes, avocados and onions on top. Garnish with cilantro.