Leftover Cranberry Sauce meets crisp, buttery shortbread, studded with fresh rosemary. Only slightly sweet with little bites of salt, this day-after-Thanksgiving snack eats more like a savory nibble than a cookie. Use our Bourbon Vanilla Cranberry Sauce or Ginger Pear Cranberry Sauce for the filling – both work well with the buttery-herby cookie.
Rosemary times four. That’s how we layer this fragrant herb in these heady pecans. Rosemary Extra Virgin Olive Oil, Dried Rosemary Leaf and Rosemary Sea Salt work in unison as the pecans roast. We slow roast them at a low temp to make sure the interiors and exteriors are equally toasty. The finishing touch is...
This recipe works well with both chops and t-bone lamb steaks. The multi-faceted flavor combo in our Lamb Blend shines in this dish. Store owner and chef Anne created this blend with the fatty nature of lamb in mind. The cinnamon and nutmeg work to balance the richness of the protein. Rosemary and garlic play...
Salty, savory with little punches of sweetness. This bread does it all. We love how the figs play alongside the feta, and the Rosemary Sea Salt provides the finishing touch. Our Herbes de Provence Extra Virgin Olive Oil is perfect in this bread and in great company with all the other flavors. This recipe bakes...
Rich and satisfying, lamb chops are a quick dish that results in a luxurious meal. We teamed rosemary and strawberry for a match made in culinary heaven. Our It’s Greek to Me Blend and Rosemary Sea Salt are dry rubbed on the lamb before searing and finishing with our sweet, syrupy Strawberry Balsamic. Decadent!