Potato Rosemary Soup

Inspired by Twopeasandtheirpod.com Make 4 -6 servings Ingredients 1 T olive oil 1 onion, diced 1 clove garlic, minced 5 large potatoes, washed and cubed 2 15 oz. cans vegetable broth ½ c water 3 T butter 3 T all-purpose flour 1 ½ c milk ½ c shredded cheddar cheese ½ T...

Parsnip and Rosemary Risotto

  Adapted from Bon Appetit | March 2006 8 cups vegetable broth 5 tablespoons butter, divided 1 1/2 cups chopped onion 1 1/2 pounds parsnips (about 7 medium), peeled, trimmed, cut into 1/4-inch pieces 5 teaspoons chopped fresh rosemary, divided 1 1/2 cups (10...

Roasted Vegetable Galette with Olives

Adapted from Eating Well CRUST 1 1/4 cups all-purpose flour 1 cup whole-wheat pastry flour, (see Ingredient note) 2 teaspoons baking powder 1 teaspoon sugar 1/2 teaspoon salt 1/3 cup water 1/4 cup extra-virgin olive oil 1/2 cup finely chopped pitted Kalamata olives...

Roasted Turnips and Pears with Rosemary-Honey Drizzle

adapted from Susie Middleton’s “Fast, Fresh & Green” cookbook Great with white salad turnips 6 turnips (14 to 15 ounces unpeeled and cut into 1/2 to 3/4 inch cubes) 2 bosc pears (firm ripe, 7 ounces each unpeeled cored and cut into 1/2 inch...

Kale and White Bean Soup

serves 6 Submitted by sharers Peter Doherty and Lisa Shaftel.  Thanks for sharing! 1 lb dried white beans such as Great Northern, cannellini, or navy 2 onions, coarsely chopped 2 tablespoons olive oil 4 garlic cloves, finely chopped 5 cups chicken broth 2 qt water 1...