ROSEMARY LEMONADE
A friend suggested I add a sprig of rosemary to lemonade. The herb makes the drink taste fresh and light, and it's a pretty garnish. -Dixie Graham, Rancho Cucamonga, California
Provided by Taste of Home
Time 25m
Yield 8 servings (1 cup each).
Number Of Ingredients 8
Steps:
- In a small saucepan, bring 2 cups water to a boil; add rosemary sprigs. Reduce heat; simmer, covered, 10 minutes., Remove and discard rosemary. Stir in sugar and honey until dissolved. Transfer to a pitcher; refrigerate 15 minutes. , Add lemon juice; stir in cold water. Serve over ice. If desired, top with additional lemon slices and rosemary sprigs.
Nutrition Facts : Calories 121 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 1mg sodium, Carbohydrate 33g carbohydrate (31g sugars, Fiber 0 fiber), Protein 0 protein.
GREEN BEANS WITH GARLIC AND ROSEMARY
Provided by Food Network Kitchen
Categories side-dish
Time 30m
Yield 6 to 8 servings
Number Of Ingredients 9
Steps:
- Pulse the bread in a food processor until coarsely chopped. Heat 2 tablespoons olive oil in a medium skillet over medium heat. Add the bread, 1 teaspoon rosemary, the red pepper flakes and a pinch of salt. Cook, stirring occasionally, until the bread is golden brown, about 10 minutes; transfer to a bowl.
- Meanwhile, bring a large pot of salted water to a boil. Add the green beans and cook until crisp-tender, about 6 minutes. Drain, rinse under cold water and blot dry with paper towels. (You can refrigerate the green beans, covered, for up to 4 hours; keep the bread mixture at room temperature.)
- Heat the remaining 1/4 cup olive oil and the garlic in a large nonstick skillet over medium-high heat. Cook until the garlic is lightly golden, about 3 minutes, adding the remaining 1 teaspoon rosemary during the last 30 seconds. Add the green beans and lemon zest; cook, stirring, until coated. Season with salt and pepper and stir in the bread mixture.
ROSEMARY CANNELLINI BEANS
This is easy, quick, and delicious! The fresh rosemary and garlic make the beans taste heavenly. To make this even quicker, just cook it in the microwave.
Provided by Annisette
Categories Beans
Time 8m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Drain the beans. Place them in a saucepan with the chicken stock, garlic, and rosemary.
- Cook for about 5 minutes, or until the beans are hot.
- Drain liquid from beans.
- Add pepper and salt, to taste.
Nutrition Facts : Calories 386.6, Fat 1.2, SaturatedFat 0.3, Cholesterol 0.6, Sodium 45.4, Carbohydrate 69.4, Fiber 17.1, Sugar 1.3, Protein 26.9
LEMON ROSEMARY GREEN BEANS
Categories Side Thanksgiving Vegetarian Quick & Easy Low Cal Lemon Rosemary Green Bean Gourmet Sugar Conscious Kidney Friendly Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 8
Number Of Ingredients 4
Steps:
- In a kettle of boiling salted water cook the beans for 5 minutes, or until they are crisp-tender, and drain them. While the beans are cooking, in a small saucepan melt the butter over low heat with the zest, the rosemary, and salt and pepper to taste and keep the mixture warm. Transfer the beans to a serving dish, add the butter mixture, and toss the mixture well.
WHITE BEANS WITH LEMON, GARLIC AND ROSEMARY
This is my favorite recipe for 2007. Use it as a side dish first and then blend it up and use it as a dip. It keeps well for a week in the fridge. This recipe is an adaption of a Fine Cooking offering.
Provided by Karens Krazy Kitchen
Categories Beans
Time 2h30m
Yield 5 serving(s)
Number Of Ingredients 10
Steps:
- In a small pan, combine the rosemary sprigs, olive oil and garlic.
- Heat to a sizzle and turn off. (about 4 minutes).
- Let sit for at least one hour.
- Discard the rosemary.
- Process the oil, cheese, garlic, salt, pepper, lemon zest and juice.
- Combine the marinade with the beans and chopped parsley in a medium bowl.
- Cover and let marinate in the refrigerator for at least an hour or overnight.
- Bring to room temp before serving.
- Enjoy!
Nutrition Facts : Calories 393.9, Fat 17.5, SaturatedFat 5.5, Cholesterol 23.6, Sodium 282.8, Carbohydrate 42.5, Fiber 9.3, Sugar 1.1, Protein 19.8
ROSEMARY GREEN BEANS
"Before my physician husband retired, he was rarely home for dinner, but now I do lots of cooking for the two of us," says Lucy Banks from Jackson, Mississippi. "Rosemary gives this dish its distinctive flavor."
Provided by Taste of Home
Categories Side Dishes
Time 25m
Yield 2 servings.
Number Of Ingredients 7
Steps:
- In a saucepan, saute onion in 1 tablespoon butter until tender. stir in the water, rosemary, salt and pepper. bring to a boil. Add beans and return to a boil. Reduce heat; cover and simmer for 6-10 minutes or until the beans are tender. Drain; top with the remaining butter.
Nutrition Facts : Calories 152 calories, Fat 11g fat (7g saturated fat), Cholesterol 31mg cholesterol, Sodium 556mg sodium, Carbohydrate 11g carbohydrate (5g sugars, Fiber 4g fiber), Protein 2g protein.
FRICO'S ROSEMARY-LEMON BEAN PUREE
Provided by Mark Bittman
Categories easy, quick, condiments, side dish
Time 10m
Yield 2 cups
Number Of Ingredients 6
Steps:
- Put the beans in the container of a food processor with 1 clove of garlic and a healthy pinch of salt. Turn the machine on, and add the 1/4 cup olive oil in a steady stream through the feed tube; process until the mixture is smooth. Taste, and add more garlic if you like; then, puree the mixture again.
- Place the mixture in a bowl, and use a wooden spoon to beat in the rosemary, lemon zest and the remaining tablespoon of olive oil. Taste, and add more salt and pepper as needed. Use immediately, or refrigerate for as long as 3 days.
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