I’ve promised rosemary cookies for a while now, and I finally got them made today. I like this recipe, it’s basically a shortbread cookie, infused with rosemary. I love the combination.
I got the basic recipe from a friend many years ago, and I’ve changed it a bit through the years and adapted it to my own taste.
I used the star cookie cutter to make star cookies in honor of the 4th of July. The tips turned a little brown before the cookie was finished baking, but it’s still a fun shape.
Rosemary Shortbread Cookies

1/2 cup butter
1 1/4 to 1 1/2 cup …read more

If you’re still looking for that perfect recipe for your Easter dinner this year check out this recipe for Rosemary Roasted Lamb with Apricot Citrus Sauce from Mealtime.org.
I love the flavor of rosemary and it pairs perfectly with the lamb in this dish. You can fit in nutrient-rich fruit with this traditional main dish that’s infused with rosemary and garlic and served with a zesty, sweet apricot sauce. Yum!

Rosemary Roasted Lamb with Apricot Citrus Sauce
Ingredients:
5 pounds lamb roast, 1/8-inch trim*
1/4 cup matzoh meal, optional**
2 tablespoons chopped, fresh rosemary or 2 teaspoons dried rosemary, divided
1 garlic clove, chopped
1 teaspoon paprika
1 teaspoon …read more

Last week I bought some cactus pears on my quest to try new foods, and I promised you a recipe using my new found ingredient. I thought about some of the recipes I had listed on my original post, then decided I wanted to make some muffins. I looked at a few muffin recipes, then came up with the one below.
I have a beautiful rosemary plant growing in my laundry room. I brought it in last fall and it’s done really well over the winter. I love rosemary, and I thought the flavor would go well with the citrus flavor …read more