a hint of rosemary49 recipes
a journal of food, family & friends
Savory harvest vegetable tart
Start off with a crispy base of honey wheat crust, layered with creamy herbed cheese, topped off with your choice of hearty roasted veggies.
Wine vinegar cabbage slaw with cucumbers
Thanks to the genius of Deb Perelman, from The Smitten Kitchen Cookbook.
Roasted chicken with fall vegetables
Inspired by Easy Weeknight RecipesReady to enjoy in just an hour and a half .
Roasted cherry tomato confit
Adapted from Cooking LightFlavorful topping for bruschetta, pasta or pizza.
Loaded with tomatoes cast iron pizza
Adapted from King Arthur Baking and ZOËBAKESThis one is a definite crowd pleaser - a thick delicate crust with crispy golden edges.
Roasted butternut squash bread pudding
Adapted from Bread Toast Crumbs by Alexandra StaffordHearty and flavorful side to your favorite roasted meat or chicken.
Hearty harvest salad with apple cider vinaigrette
Adapted from Half Baked HarvestAll the flavors of fall and winter.
Best ever make-ahead turkey gravy
No need to wait until the last minute to make delicious homemade turkey gravy.
Gruyère fondue salad with roasted potatoes & mushrooms
Adapted from a recipe by Chef Jimmy BradleyA stick-to-your-ribs kind of salad.
Maria's delicious roasted vegetable lasagna
Based on a recipe by Maria StelmachHearty dish loaded with flavorful eggplant, zucchini, portobello mushrooms & spinach.
Smashed peach & poblano grilled cheese
Adapted from BHGLayers of smashed peach, sharp cheddar, roasted poblano and crispy bacon are all you need for this grown-up grilled cheese sandwich.
Moroccan roasted eggplant with stewed tomatoes
Inspired by Oren's HummusEnjoy the subtle flavors of saffron, cumin, and smoked paprika in this delicious medley.
Roasted carrots with honey butter glaze
Based on a recipe by Karina on Cafe DelitesUpgraded roasted carrots make the best side to your roasted meats and fish.
Spicy roasted acorn squash with feta crumbles
Adapted from the Good Housekeeping Test KitchenA welcome addition to your fall menu.
Balsamic roasted brussels sprouts with bacon
Adapted from a recipe by Ina Garten, featured in Barefoot Contessa FoolproofPerfect side dish for poultry, beef or pork.
Summer tomato & olive tart
Adapted from BH>he buttery crust is layered with pine nuts, then topped off with just-right roasted cherry tomatoes, bright green olives & a sprinkling of queso fresco.
