Rosemary Lemon Cornmeal Cookies
I’m planning a little series of Christmas cookie posts this month, loosely titled “The 12 Cookies of Christmas.” (For the most part, I have just been calling it that in my head since it’s such a cheesy title. Let’s not call it that out loud, okay?) Each of the twelve recipes will feature locally-sourced ingredients in a holiday-cookie-exchange-ready format. Get ready for beet whoopie pies, apple spice cookies, meyer lemon bars, and other holiday treats, just waiting to fill your Santa shaped cookie jar. Rosemary’s sweet, pungent flavor and green needles...
Read MorePizza with Rosemary, Apples and Brie
I have been wanting to make pizza from scratch for a while now, but the whole crust process was pretty intimidating and I couldn’t find a recipe online that I really wanted to use. Lucky for me, I went to The Essential New York Times Cookbook launch event at Rain Lily Farms this weekend, where I bought a signed copy of Amanda Hesser’s so named new cookbook. The event was fun for lots of reasons, but the biggest takeaway of the night for me was definitely the book. It’s 970 pages of awesome recipes. No pictures. No fluff. Just lots and lots of wonderful food, plus Amanda...
Read MoreRosemary Apple Braid
I made this easy apple danish for a friend’s baby shower at the office today. It’s a great choice for special occasions because the pretty presentation and sophisticated rosemary apple filling will make you seem like a gourmet chef! Local box favorites Golden Apples from Apple Country Orchards and Rosemary from Pure Luck Farms are the rock stars of this recipe. Although the braid looks tricky, it’s actually one of the easiest pastry shapes to master. This recipe is adapted from Dorothea Ladd’s Easy Apple Danish on Allrecipes.com. I used a food processor and...
Read MoreMini Rosemary Pesto Rolls
Rami and I are both in horrible moods since Texas lost to UCLA this afternoon. We’re drowning our sorrows in rosemary, butter, and bread with these mini pesto rolls I created. This is the recipe I’ve been tinkering with all week in preparation for the potluck at Greenling’s Best of Austin Bash next Thursday. It meets the main four requirements for any potluck recipe: It tastes good. It’s pretty to look at. The recipe is cheap and makes a lot. It’s easy to make ahead of time, freeze and reheat. Plus, since this is a Greenling potluck, the recipe had to use...
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