Rosemary Sugar Snap Peas 2 pounds sugar snap peas 2 sprigs fresh rosemary 1/2 teaspoon salt 1 tablespoon butter 1/4 cup slivered almonds Freshly ground pepper
Trim peas, set aside. In large saucepan, bring water, rosemary and salt to a boil; add peas, cover, reduce heat and simmer 5-8 minutes, until tender. Drain. Melt butter in large skillet over medium-high heat; add almonds and saute until golden, about 2 minute. Toss peas with butter mixture and pepper. Serve immediately. (Recipe from theotherwhitemeat.com)
	Orange-Rosemary Pork Cutlets 1 pound pork cutlets (fresh leg of pork or tenderloin) 1/4 teaspoon salt 1/8 teaspoon freshly ground black pepper 4 teaspoons olive oil, divided 1 navel orange, peeled and sliced (optional: reserve some peel for garnish) 1 teaspoon dried rosemary, crushed 1/4 cup peach or apricot jam
If necessary pound cutlets to 1/4-inch thickness; season with salt and pepper. Heat 2 teaspoons oil in large nonstick skillet; add pork and sauté, 3-4 minutes on each side until cooked through. Remove cutlets to plate, cover with foil to keep warm. Heat remaining 2 teaspoons oil, add orange slices, rosemary and 2 tablespoons water. Cover and cook 2-3 minutes, until orange is tender. Add jam and a tablespoon of water, cook over medium heat, stirring, until sauce is of desired consistency. Pour sauce over cutlets, garnish with slivered orange peel if desired, and serve. (Recipe from theotherwhitemeat.com)
	Fresh Corn and Tomato Salad 6 ears fresh corn, husked 1/2 of an 8-ounce bottle light Italian salad dressing 3 tablespoons snipped fresh rosemary 4 medium Roma tomatoes, cut into 1/2-inch slices 3 cups fresh baby spinach leaves or torn spinach
Brush each ear of corn with some of the dressing; sprinkle with rosemary. Place brushed ears in a shallow baking pan. Bake at 425°F for 30 minutes, turning once. Cut each ear of corn crosswise into thirds. Set a 1-gallon resealable plastic bag in a large shallow bowl; place corn and tomatoes in bag. Pour remaining dressing over vegetables. Seal bag; let stand 20 minutes before serving (or chill for at least 4 hours and up to 24 hours, turning bag once or twice). To serve, arrange spinach leaves on 6 chilled plates. Remove corn and tomatoes from bag with a slotted spoon; reserve dressing. Arrange corn and tomatoes on top of spinach. Pass reserved dressing. Makes 6 side-dish servings. (Recipe from Better Homes and Gardens® 500 Five Ingredient Recipes.)
	Herbed Pull-Apart Bread 1-1/2 pounds frozen roll dough (about 18 rolls) 1/4 cup butter or margarine, melted 2 tablespoons Parmesan cheese, grated 1 teaspoon thyme leaf 1/2 teaspoon dill weed 1/2 teaspoon basil leaf, lightly crushed 1/4 teaspoon rosemary leaf, lightly crushed
Thaw dough in covered container or plastic bag; cut eat roll in half. Heat oven to 350°F. Combine butter, Parmesan cheese, thyme leaf, dill weed, basil leaf, and rosemary leaf in a shallow bowl. Dip each portion of roll dough in herb mixture and place in a greased tube pan. Cover pan loosely with towel or greased plastic wrap. Let rise in a warm place until almost double in size, about 45 minutes. Bake for 30 to 40 minutes or until golden brown. Invert on serving platter; serve warm. Makes 10 servings. (From Durkee/Tone Brothers)
	Artichoke and Bacon Spread 5 slices bacon 1⁄2 cup finely chopped onion 1⁄4 cup finely chopped carrot 1 tablespoon white wine vinegar 11⁄2 teaspoons finely chopped fresh rosemary 1 (14-ounce) can quartered artichoke hearts, drained 1⁄8 teaspoon salt teaspoon salt 1⁄8 teaspoon ground black pepper 30 Carr’s Table Water Roasted Garlic and Herb Crackers
Cut bacon crosswise into 1⁄8- to 1⁄4-inch slivers. In large nonstick skillet cook bacon until brown and crisp. Drain off fat, reserving 1 tablespoon. Remove bacon from skillet. Drain on paper towels. Return bacon fat to skillet. Stir in onion. Cook, stirring occasionally, over medium heat for 4 to 5 minutes or until tender. Stir in carrot. Continue cooking for 3 minutes more. Remove from heat. Stir in vinegar and rosemary. Set aside 4 pieces of artichoke. Stir remaining artichoke pieces into mixture in skillet. Cook, stirring frequently, over medium heat until liquid evaporates. Remove from heat. Stir in salt and pepper. Cool slightly. Transfer artichoke mixture to food processor bowl. Cover and process until smooth. Let stand at room temperature for 30 minutes. Stir in half the cooked bacon. Cut reserved artichoke pieces into thin slivers. Spoon about 2 teaspoons artichoke mixture on each cracker. Garnish with artichoke slivers and remaining cooked bacon pieces. Makes about 10 servings. (Recipe from Carr’s Crackers)
	Garden Vegetable Medley Skillet ¼ cup olive oil 2 cups diced red potatoes 1 cup julienne-sliced onion (about 1 medium onion) 2 cups fresh green beans, trimmed 1 cup julienne-sliced red sweet pepper strips (about ½ pepper) 1½ cups sliced yellow squash (about 2 squash) 4 cups sliced zucchini (about 2 zucchini) 1 teaspoon minced garlic Dash of salt to taste 1 teaspoon fresh chopped rosemary 2 (5-ounce) cans sundried tomato & basil tuna medley (do not drain) 4 sprigs of fresh rosemary for garnish
In skillet heat oil over medium-high heat. Add potatoes, onion, and green beans. Cook and stir for 5 minutes, turning frequently. Add remaining vegetables, garlic, salt, and chopped rosemary. Add tuna, including the flavored juices. Cook mixture, stirring gently until vegetables are tender, about 8 to 10 minutes. Serve from skillet. Garnish each plate with a sprig of rosemary. If desired, serve with French rolls or garlic bread. Makes 4 servings. (Recipe from Bumble Bee) Note: Frozen vegetables may be substituted for ease of preparation or seasonal availability.
	Breakfast Ham Focaccia 1 (12-inch) round or square focaccia (Italian flat bread), split horizontally 3/4 cup mascarpone cheese (3 ounces) 2 tablespoons finely chopped bottled roasted red sweet peppers 2 teaspoons snipped fresh rosemary 6 eggs 1/4 cup water 1/4 teaspoon salt 1/8 teaspoon pepper 1 tablespoon butter 16 slices cooked ham, thinly sliced 1 recipe Asiago Cheese Sauce Snipped fresh rosemary or parsley
Preheat broiler. Broil cut sides of focaccia until toasted. Remove from broiler. In a small bowl, combine mascarpone cheese, roasted peppers and rosemary. Spread some of the mascarpone mixture on each half of the focaccia. Cut each half of the focaccia into 4 wedges or squares. Meanwhile, with a whisk or fork, in a medium bowl, beat eggs, water, salt and pepper together until combined. In a 10-inch skillet, melt butter over medium heat. Pour egg mixture into skillet. Cook, without stirring, until mixture begins to set. Cook for 4 to 5 minutes or until eggs are cooked through but still moist, lifting and folding often to assure eggs cook evenly. Remove from heat; keep warm. To assemble focaccia, broil cheese-topped wedges or squares for 2 minutes. Top each with 2 slices ham and some of the scrambled egg mixture. Spoon some of the Asiago Cheese sauce over each wedge or square. If desired, garnish with additional rosemary or parsley. Serves 8. Asiago Cheese Sauce In a small saucepan, melt 1 tablespoon butter over medium heat. Stir in 1 tablespoon all-purpose flour, 1/8 teaspoon salt and 1/8 teaspoon pepper. Stir in 1 cup half-and-half or light cream. Cook and stir over medium heat until thickened. Cook and stir for 1 minute more. Stir in 3/4 cup grated Asiago cheese until melted. Makes about 1-1/4 cups sauce. (From National Pork Board)