Rosemary-Garlic Roasted Leg of Local Lamb

My husband adores lamb, so I bought a leg from Balky Farm (in Northfield) at the farmers market and roasted it for his recent birthday. Some good olives go well alongside this.

Ready to go in the oven

1 bone-in leg of lamb, 4-5 lbs
Salt and pepper
2 heads garlic, peeled
1/4 cup rosemary leaves
Olive oil

Season the lamb in advance if you can. At least an hour is good, and as much as a full day ahead of time brings welcome added flavor to the meat.

Using a sharp, thin-bladed knife, cut small slits into the meat all over it. Sprinkle generously all over with salt and pepper.

Mince the garlic and rosemary together, then combine with enough olive oil to make a paste. Smear this all over the lamb, working it into the slits as well as spreading it on the surface. Place the lamb in a roasting pan that just fits it. Let sit until ready to cook (on the counter is fine for an hour or so; otherwise in the fridge).

Preheat the oven to 425 degrees. Roast the lamb for 30 minutes, then reduce heat to 325. Roast for an additional 15 minutes, then begin testing the temperature. Check it in several places; you want it to be at least 130 degrees for medium rare. Keep in mind that a bone-in roast will take longer to cook near the bone than on the outside. Continue to cook if needed.

Let the lamb sit for 10-15 minutes before carving. Serve warm.

White Bean Soup with Garlic, Rosemary, Sausage, and Greens

This is one of those bean recipes where cooking the beans from scratch really makes a difference. You could try throwing this together with canned beans, but don't - it won't really be worth it. The beans play a starring role here, and cooking them from scratch produces a flavor and texture you just can't get out of a can. My six-year-old declared it one of his new favorites, and for a dish containing visible greens, that's something.

This recipe calls for cooking the beans in the pressure cooker, which is quick, easy, and reliable. But you could also turn it around and do them in a slow cooker, just adding the sausage and greens at the end.

2 cups dry navy beans or other small white beans
1/2 cup pearl barley
8 cups chicken stock
1 whole head garlic, loose paper removed but not peeled
2 sprigs fresh rosemary, plus additional chopped rosemary for garnish if desired
2 Tbsp olive oil
Parmesan rind (optional)
1 lb sweet Italian sausage, casings removed
1/2 lb spinach, kale, or other greens, coarsely chopped
Salt and black pepper to taste

Soak the beans for at least 4 hours (overnight is okay). Drain and rinse.

Place the beans in the pressure cooker with the barley, chicken stock, garlic, rosemary sprigs, oil, and Parmesan rind if using. Lock the lid and bring to pressure. Cook at high pressure for 7 minutes, or according to the directions for white beans that came with your cooker. Let pressure release naturally - this may take as long as 20-30 minutes.

While the pressure releases from the cooker, cook the sausage over high heat in a frying pan. Brown it well, breaking it up into small pieces as you go.

When the pressure has completed released, unlock the cooker's lid and open it. Taste a bean to make sure they are tender (if not, simmer until done). Remove the garlic and let it cool enough to handle. Also remove the rosemary stems (the leaves can stay) and the Parmesan rind if you used one. Add the sausage and greens to the soup.

Squeeze the garlic out of its peels. Mash or quickly puree it, then stir it back into the soup. Taste the soup and add salt and pepper as needed. If desired, sprinkled a little chopped fresh rosemary over the soup upon serving.

Serves about 6.

Creamy Celeriac Soup with Rosemary and Bacon

I was really pleased with the balance of flavors in this soup. It's a good showcase for celeriac's nutty, celery-y flavor, and the rosemary and bacon round it out and make it hearty enough for a light main course. I served this with Whole Wheat Popovers, which went really well with it.

2 Tbsp butter
1 large onion, chopped
5-6 cloves garlic, minced
3 lbs celeriac, peeled and cubed
1 1/2 Tbsp chopped fresh rosemary
Chicken stock
Up to 1 cup milk
4-6 oz cooked bacon, chopped
1 Tbsp white wine vinegar
Salt to taste

Melt the butter in a soup pot, then add the onion and garlic and saute over medium-high heat for several minutes, until slightly browned. Add the celeriac and rosemary, then enough stock to just cover the vegetables. Bring to a boil, then reduce heat and simmer until the celeriac is very tender, about 10-15 minutes.  (If you have not cooked the bacon ahead of time, this is a good time to do it. I like to do large-ish quantities under the broiler; I line a rimmed pan with foil then place a cooking rack over it and the bacon on the rack. Broil for 3-4 minutes per side.)

Once the celeriac is tender, puree the soup. I do this with an immersion blender, but you could also do it in batches in a regular blender. Once pureed, stir in milk to reach the desired consistency, then add the bacon and white wine vinegar. Season with salt to taste.  Serve hot.

Serves 4-6.

Pasta with Creamy Spinach Rosemary and White Bean Sauce

Ah, spinach.  Available from local farms at almost any time of year now, and one of my go-to veggies at the point when I'm just tired of root vegetables but spring crops are not quite ready yet.  Also: versatile, nutritious, delicious.

1 lb pasta
1/2 lb spinach, washed
Olive oil
1 large shallot or small onion
1 Tbsp chopped fresh rosemary
1 1/2 cups cooked white beans
1/2 cup cream
4-6 slices cooked bacon, chopped

Cook the pasta in a large pot of salted boiling.  While it cooks, prepare the sauce.

Lightly steam the spinach (I do this in a covered bowl in the microwave, about 1 minute on high).

Heat a little olive oil in a saucepan or small frying pan.  Add the shallots and rosemary and saute for 2-3 minutes.  Add the white beans until heated through.

Puree the spinach with the shallot and bean mixture until smooth, then return to the saucepan.  Stir in the cream and bacon.

When the pasta is cooked, drain it and toss with the sauce.

Serves 4-6.

Pizza with Dried Tomatoes, Feta, and Chicken

Every summer I dry some of the tomatoes from our garden.  My five-year-old actually enjoyed just snacking on them sometimes (they come out crisp), but I also really enjoy having a ready supply of these tasty morsels available all winter - and basically for free.  Here I combined them with feta and chicken for a savory winter pizza.  Skip the chicken for a lighter vegetarian version.

1/2 cup dried tomatoes
1 14-inch pizza crust
olive oil
1/2 cup tomato sauce
1 1/2 cups cooked shredded or diced chicken
2-3 oz. crumbled feta
1 tsp chopped fresh rosemary
2-3 oz. shredded mozzarella (optional)

Preheat the oven to 450 degrees.

Place the dried tomatoes in a bowl and pour enough boiling water over to just cover them.  Let them soak for 5-10 minutes, then drain and, if desired, chop.

Pain the pizza crust lightly with olive oil.  Spread the tomato sauce over it, then add the chicken, dried tomatoes, feta, and rosemary.  Top with the mozzarella, if using.

Bake for 15-18 minutes, until the crust is done and the cheese begins to brown.

Serves 3-4.

Rosemary and Garlic Grilled Vegetable Medley

Yet another delicious way to grill some of summer's bounty.  I served this with risotto.

2 medium-large summer squashes or zucchinis, cut up
3 medium eggplants, cut up
3 medium tomatoes, seeded and cut up
2 large shallots or 1 medium red onion, chopped
6-8 cloves garlic, minced
2 tsp minced fresh rosemary
2 Tbsp red wine vinegar
Olive oil
Salt and pepper

Place the vegetables in a large bowl.  Drizzle generously with olive oil and toss to coat.  Combine the garlic, rosemary, and vinegar in a small bowl or jar, then pour over the vegetables and stir until everything is well coated.  If you have time, let them marinate, stirring occasionally, for up to an hour or two.

Grill the vegetables in a grill basket over medium heat, stirring every 5-8 minutes or so, until done to your liking.  This will take 25-30 minutes, depending on how large or small the pieces are.

Serves 6-8.

Rosemary Spinach Pesto

A delicious winter pesto with fresh greens! Keep some potted rosemary around to have fresh rosemary whenever you want it

1/2 lb spinach, washed and large stems removed
2 Tbsp rosemary leaves (removed from stems)
2 cloves garlic
1/4 - 1/3 cup grated Parmesan
1/4 - 1/2 cup olive oil
1 tsp lemon juice
Salt to taste

Combine all ingredients in a food processor and process until very smooth. You may wish to add the oil a little at a time until you reach a desirable consistency.

Makes enough to serve with one pound of cooked pasta.

Rosemary Roasted Root Vegetables

Rosemary potatoes are pretty well known, and delicious. But the same treatment works well with all sorts of other root veggies as well. Pick a single one or a medley: potatoes, sweet potatoes, carrots, turnips, rutabaga, parsnips. Potatoes can have the skin left on if you like; peel the others. I keep a potted rosemary plant in the house so I can have fresh rosemary on hand year round.

6-8 cups cubed root vegetables
1 Tbsp chopped fresh rosemary
1 large shallot (or 3-4 cloves garlic, or 1 small onion), minced
2-3 Tbsp olive oil
Salt and pepper to taste

Preheat the oven to 400 degrees. Place all ingredients in a 9x13-inch baking dish and toss to coat thoroughly. Roast for 30-40 minutes, stirring once or twice, until vegetables are tender.

Serves 4-6.

Pizza with Red Peppers, Goat Cheese, and Rosemary

I keep fresh local rosemary on hand year round by growing some in a pot.

1 14-inch pizza crust
olive oil
1/2 cup tomato sauce
1 medium red pepper, finely diced
1 medium red onion, finely diced
2 tsp chopped fresh rosemary
3 oz. crumbled goat cheese
2-3 oz. shredded mozzarella

Preheat the oven to 450 degrees.

Lightly paint the pizza crust with olive oil, then top with sauce. Sprinkle with pepper and onion, then rosemary. Dot with goat cheese and sprinkle mozzarella over all.

Bake for 15-18 minutes, until the crust is done and cheese begins to brown.

Serves 3-4.

Grilled Lamb Chops with Marsala and Rosemary

Still hot out...still grilling. These were great!

2 large or 4 small lamb chops
1 Tbsp marsala
1 Tbsp olive oil
2 tsp finely chopped fresh rosemary
1 tsp salt
Pepper to taste

Rinse the lamb chops and pat dry. Combine all other ingredients in small bowl or jar, then liberally spread the mixture all over the lamb with a pastry brush or spoon. Let sit 10-15 minutes at room temperature.

Grill the lamb over a hot fire for 4-5 minutes per side for medium rare.

Serves 2.

Asparagus-Ramp Bread Pudding with Goat Cheese and Rosemary

After making last week's Asparagus-Shiitake Bread Pudding, I've been thinking of ways to further adapt the recipe to make it faster to assemble. Here I've cut the assembly time almost in half, to about 30 minuets (it needs another 40 minutes in the oven) and made some changes to the ingredients for a fairly different flavor profile as well. To save yourself some prep time, buy the bread 1-2 days ahead and let it dry out a little.

With ramp season coming to an end, you could take this technique and use it with the ingredients in the other recipe.

1 1-lb loaf white bread (French or Italian work well), preferably a bit stale
3 cups milk
About 10 ramps (1 bunch)
2-3 Tbsp olive oil
1 1/2 lbs asparagus, tough ends snapped off, in 1/2-inch rounds
Salt and pepper
2-3 tsp chopped fresh rosemary
6 oz. goat cheese, crumbled
4 eggs

Preheat the oven to 350 degrees. Lightly butter or oil two 8x8-inch pans or one 9x13-inch pan.

Slice the bread about 1-inch thick, then tear into chunks. Place them in a large bowl. Heat the milk to steaming, then pour over the bread and let stand.

Slice the roots off the ramps and remove any loose outer layers. Thinly slice the white part and the stems, then finely chop the leaves, keeping them separate from the whites and stems.

Heat the olive oil in a large skillet. Add the asparagus and the ramp whites and stems. Season with salt and plenty of pepper. Saute over medium-high heat for 3-5 minutes, until the asparagus turns bright green and is slightly tender. Remove from heat and set aside.

Turn the bread a bit in the bowl to make sure all of it soaks up milk. Then add in the asparagus and ramps, the chopped ramp leaves and rosemary, and the crumbled goat cheese.

Beat the eggs in a bowl with 1 tsp salt. Pour the eggs into the bowl with the bread and other ingredients and mix well so that everything is coated (trying not to turn the bread to mush while you do so).

Press the mixture into the prepared pan(s). Bake for about 40 minutes, until golden and a bit puffy.

Serve hot or warm. Serves 6-8.

Provencal-Style Braised Short Ribs

Back again after another long trip, and enjoying the three day weekend with a little leisurely cooking. There's not a huge amount of labor involved in this dish, but you need to let it simmer for at least an hour and a half, so plan to make it on a day when you can start cooking in the afternoon.

Try serving this with polenta (stir in some grated Parmesan and butter when the polenta is done cooking) and Green Beans with Shallot Mustard Sauce. A green salad and some good bread would also work well.

3 lbs beef short ribs (shanks would also work)
Salt and pepper
2 Tbsp olive oil
1 large onion, in chunks
2 heads garlic, peeled and minced
2 cups canned tomatoes and their liquid
1 cup dry red wine
2 sprigs rosemary

Preheat the oven to 450 degrees. Season the short ribs all over with salt and pepper, then place them in a roasting pan and roast for 25-30 minutes, until nicely browned. Remove from oven.

While the short ribs brown, heat the olive oil in a heavy Dutch oven. Add the garlic and saute over medium-high heat for about a minute. Add the onions and saute over medium heat for another 2-3 minutes. Add the tomatoes and their liquid (if using whole tomatoes, mash them in the pot), the wine, and the rosemary. Simmer until the meat is browned.

When the short ribs are done in the oven, place them in the Dutch oven. The should be about 3/4 covered by the liquid. If additional liquid is needed, you can add more tomatoes, more wine, or some beef stock. Cover the pot and simmer over very low heat for at least 1 1/2 hours, until the meat is very tender.

Serves about 4.

Variations: try this with other tough cuts of beef like shanks or oxtail. Lamb shanks would also be a good choice.

Pizza with Roasted Tomatoes, Bacon, and Rosemary

This was one of those serendipitous last minute inspirations that made me wish I had made two. The tomatoes, bacon, and rosemary do something really special together. If you need to roast the tomatoes, you can put run frozen whole tomatoes under warm water to skin them, then place straight into the oven at 400 degrees for about 30 minutes.

1 14-inch pizza crust
olive oil
4 oz. shredded mozzarella
1 large shallot, minced
4 strips cooked bacon, chopped
1 1/2 cups roasted tomatoes, excess liquid drained off
2 tsp chopped fresh rosemary
Salt and pepper to taste

Preheat the oven to 450 degrees. Paint the pizza crust lightly with olive oil.

Spread the mozzarella over the pizza crust, then sprinkle with shallots and bacon. Distribute the roasted tomatoes over the top, then sprinkle with rosemary, salt, and pepper. Bake for 15-18 minutes, until crust is done and cheese begins to brown.

Serves 3-4.

Mushroom Soup with Rosemary-Parmesan Dumplings

This soup is quite simple, allowing the flavorful dumplings to play a starring role. My increasingly picky three year old scarfed them down.

Soup
olive oil
6-8 cloves garlic, minced
1/2 lb mushrooms (shiitake or whatever you like), sliced
3 medium carrots, sliced in rounds
Water and/or vegetable stock
Salt and pepper to taste

Dumplings
1 egg, beaten
1 tsp minced fresh rosemary
1/4 cup olive oil
1/2 tsp salt
black pepper to taste
1/4 cup grated Parmesan
1/2 tsp baking powder
3/4 cup all purpose flour

To prepare the soup, heat some olive oil in a soup pot. Add the garlic and saute over medium-high heat, stirring frequently, for 2-3 minutes. Add the mushrooms and saute until tender, about 5 minutes. Add the carrots and several cups of water and/or stock, bring to a boil, then simmer until the carrots are tender.

While the soup simmers, prepare the dumplings. Combine the egg, rosemary, olive oil, salt and pepper in a bowl. Stir in the Parmesan, then add the baking powder and flour and mix with a fork until it forms a dough.

Form the dough into walnut-sized balls with your hands and drop them into the soup with a slotted spoon. Do this carefully to ensure they don't stick together. Cook in the soup until done, about 5-7 minutes.

Serve the soup and dumplings together in bowls.

Serves about 4.

Easy Slow Cooker Chicken Stew

This takes a little more effort than some of my slow cooker recipes, but you can still get it all into the pot in about 20 minutes. The result is great comfort food, very satisfying.

2-3 medium potatoes, cubed (no need to peel)
2 stalks celery, chopped
3 large carrots, chopped
2 medium onions, in chunks
Chicken stock and/or water
4 whole chicken legs or equivalent parts (frozen is fine, no need to thaw)
Salt and pepper to taste
1 large sprig rosemary (optional)

Place all the vegetables in a layer in the bottom of the slow cooker. Add chicken stock or water to just cover them. Place the chicken pieces on top and sprinkle liberally with salt and pepper. Add the sprig of rosemary if you have it. Put the cover on the pot and cook for 7-9 hours on Low (or a bit longer; this is quite forgiving).

Just before you are ready to eat, you may opt to take out the chicken and remove the meat from the bone, then put the meat back into the stew. Or serve with the whole chicken parts for a speedier arrival at the table.

Serves 4-6.

White Bean Stew with Roasted Tomatoes, Sausage, and Kale

With nights dipping down below freezing, the flavor of kale improves noticeably in the fall. In this stew I put it together with beans and sausage, both classic companions for kale, and some more late-season tomatoes.

Be sure to plan ahead so you have time to soak the beans for at least 6 hours.

2 cups dried white beans
olive oil
6-8 cloves garlic, minced
1 large onion, finely chopped
Water or stock (chicken or vegetable)
2-3 cups chopped roasted tomatoes
1 sprig rosemary (3 inches long or so)
1 lb cooked sausage, sliced into rounds
1 medium bunch kale, stemmed and chopped (4-6 cups)
Salt and pepper to taste

Soak the beans in a generous amount of water for at least 6 hours. Drain and rinse.

Heat a little olive oil in a large pot. Add the garlic and onion and saute for 2-3 minutes. Add the beans and enough water and/or stock to cover them by about an inch. Bring to a boil, then reduce heat to low and simmer until tender, about 60-90 minutes.

When the beans are tender, add the tomatoes, rosemary, sausage, and kale and simmer for another 10-15 minutes. Remove the rosemary and add salt and pepper to taste.

Serves about 6.

Grilled Lamb with Rosemary

Lamb and rosemary are a classic combination, and with good reason. Here's an easy way to enjoy them on the grill while the grilling weather lasts.

2 lamb steaks or large chops
Salt and pepper
1-2 Tbsp chopped fresh rosemary

Pat the lamb dry, then sprinkle all over with the salt, pepper, and rosemary. Let it sit at room temperature for 20-30 minutes if you have time.

Grill over high heat, 4-5 minutes a side.

Serves 2.

Roasted Late Summer Veggies with Rosemary

I don't do much roasting during the summer - it's usually just too hot to turn the oven on. So I took advantage of the cooler weather we have been having (at least up until today - and I very glad to see the sun again!) and roasted up some eggplant, peppers, and tomatoes last night. I served this over risotto, but it would also work with pasta or on its own as a side dish.

8-10 whole cloves garlic, peeled and halved or quartered (if large)
1 medium eggplant, peeled and cubed
2 medium sweet peppers, seeded and chopped
5-6 Roma tomatoes (or similar), seeded and chopped in large pieces
1 1/2 Tbsp chopped fresh rosemary
3-4 Tbsp olive oil
Salt and pepper to taste

Preheat the oven to 375 degrees.

Toss all ingredients in a 9x13-inch baking dish (or similar). Make sure everything is well coated with oil. Roast for 40-45 minutes, stirring every two or three times, until the vegetables are all nicely tender.

Serve hot.

Serves 3-4.

Slow Cooker Herbed Chicken

In light of this post, an easy and delicious recipe for whole chicken. The timing is quite forgiving, and the chicken comes out incredibly moist, yet with pleasantly crisped skin. This is also a great use for some of the fresh herbs becoming available in abundance at this time of year. Throw some garlic cloves in the cavity, too, if you like.

1 whole chicken (neck, giblets, etc removed)
A bunch of fresh rosemary, sage, oregano, or thyme
Salt and pepper

This will work for any size chicken that fits in your slow cooker. Stuff the cavity with the herbs and don't be shy about it. Sprinkle the bird liberally all over with salt and pepper. Place in the slow cooker and cook on Low for 6-7 hours for a 3-4 lb chicken (a bit longer for a larger one).

Lamb Stew with Zucchini and Tomatoes

Our zucchini plants are suddenly producing an abundance, and farmers market stalls are also loaded with all type of summer squash. It won't be too much longer before we see the first fresh tomatoes; in the meantime I am using the last few packages in my freezer, making room for the ones we'll put up in the new season. I served this with fresh rosemary olive bread from El Jardin bakery, an excellent pairing.

1-2 Tbsp olive oil
5-6 cloves garlic, minced (or 3/4 cup chopped scapes)
1 1/2 lbs ground lamb (or substitute stew lamb)
5-6 cups diced zucchini
3-4 cups frozen (thawed) or canned tomatoes, drained of most excess liquid
2-3 tsp minced fresh rosemary
Salt and pepper to taste

Heat the olive oil in a large pot, then add the garlic and saute for 2-3 minutes. Add the lamb and cook until done. Drain off the fat, then add the zucchini, tomatoes, rosemary, and salt and pepper. Cook over low-medium heat until the vegetables are tender. If the stew seems to watery, you can thicken it by stirring in a paste made of 1 Tbsp white flour + 2 Tbsp water.

Serves about 4.