Lentils Bolognese

4 c. halved fresh cremini mushrooms

2 c. chopped onions

2 c. chopped tomatoes

1-1/2 c. dried brown lentils, rinsed and drained

1-1/2 c. sliced carrots

1/4 c. tomato paste

3 cloves garlic, minced

2 t. dried Italian seasoning, crushed

1-1/2 t. salt

1/2 t. black pepper

1 4" x 1" Parmesan cheese rind (optional)

2-1/2 c. vegetable broth

1/2 c. dry red wine

1/4 c. heavy cream

1-1/2 t. chopped fresh rosemary

Hot cooked spaghetti

Shaved Parmesan cheese

In a 5 or 6-quart slow cooker, combine mushrooms, onions, tomatoes, lentils, carrots, tomato paste, garlic, Italian seasoning, salt, pepper, Parmesan rind, vegetable broth, and red wine. Cover and cook on low for 9-10 hours.

If Parmesan rind hasn't dissolved, remove and chop rind, then return it to the cooker. Stir in cream and rosemary. 

Serve lentils over spaghetti and top with Parmesan cheese.

*To prep ahead: Place mushrooms, onions, tomatoes, lentils, carrots, tomato paste, garlic, Italian seasoning, salt, pepper, and Parmesan rind in a plastic bag or storage container and refrigerate up to 3 days.

Serves 6.

Adapted from Slow Cooker: Bring on the Cozy BH&G magazine, p. 29.

Easy No Fuss Thanksgiving Turkey

1 12-20 lb. turkey

1 onion, peeled and quartered

1 lemon, quartered

1 apple, quartered

.75-oz. container fresh rosemary, divided

.75-oz. container fresh thyme, divided

.75-oz. container fresh sage, divided

Coarsely chopped vegetables: 4-5 ribs celery and 4 large carrots

 

Herb butter:

1 c. unsalted butter, softened, room temperature

1 t. salt

1/2 t. freshly ground black pepper

6-8 cloves garlic, minced

1 T. fresh chopped rosemary 

1 T. fresh chopped thyme

1/2 T. fresh chopped sage

If the turkey is frozen, thaw in the fridge, 24 hours for every 5 lbs. of turkey. Give one extra day, just to be sure.

Remove the thawed turkey from the fridge 1 hour before roasting, to let it come to room temperature.

Adjust oven rack so the turkey will sit in the middle of the oven. Preheat oven to 325 degrees.

Make the herb butter: combine softened butter, salt, pepper, garlic, rosemary, thyme, and sage. 

Remove turkey from packaging and remove neck and giblets from inside the turkey. (No need to wash; cooking the turkey kills any bacteria.) Pat the turkey very dry with paper towels.

Season the cavity of the turkey with salt and pepper. Stuff it with the quartered lemon, onion, apple, and remaining herbs.

Optional: Loosen the skin over the breasts and smooth a few T. butter underneath the skin.

Place coarsely chopped vegetables in roasting pan. Add a little water. Set the turkey on top of the vegetables. 

Rub the rest of the herb butter all over the outside of the turkey, including legs and wings.

Roast at 325 degrees for 13-15 min. per pound. Check the turkey about halfway through cooking; once the skin gets golden brown, tent with tinfoil to prevent the breast meat from overcooking. (Alternatively, tent the turkey to start, then remove the tinfoil during the last hour of cooking to allow browning.) 

DO NOT open oven frequently to check turkey or baste it; that's what makes it dry and tough.  

Remove turkey to platter to rest once cooking is complete. Discard vegetables from roasting pan. Reserve drippings and juice from the pan to make gravy. 

Adapted from tastesbetterfromscratch.com.

Sausage, Apple, and Squash Sheet Pan Supper

1/3 c. olive oil

1-2 sprigs each fresh sage, thyme, and rosemary

2 medium unpeeled Honeynut squash (1-1/2 lbs. total) or equivalent amount of peeled butternut squash

1 large red onion, cut into 1/2"-thick wedges

1 large firm-tart apple, such as Granny Smith, cored and cut into 1/2"-thick wedges

1/2 c. fresh cranberries

1-1/2 t. kosher salt

3/4 t. freshly ground black pepper

6 fresh (uncooked) sweet or hot Italian sausages (1-1/2 lbs. total)

Preheat oven to 425 degrees and set a rack in the middle position. Combine oil and herbs in a small saucepan and bring to a simmer. Cook until herbs have wilted and oil is very fragrant, about 3 minutes. Remove herbs from oil and set aside herbs and oil separately.

Halve squash lengthwise, scoop out seeds, and cut crosswise into 1/2"-thick half moons. In a large bowl, combine squash, onion, apple, cranberries, and herbs from the oil. Pour oil over the vegetable mixture (do not need to use it all*). Sprinkle with salt and pepper. Gently stir everything together with a spatula, then turn out onto a rimming baking sheet and spread into an even later.

Prick sausages several times with a sharp knife, then lay them over the vegetables. Roast, turning sausages and stirring vegetables halfway through, until squash is tender and sausages are browned and sizzling, 20-25 minutes. Serve hot.

*Use any leftover oil in a vinaigrette or drizzle over potatoes. 

Serves 4-6.

Adapted from New Hampshire Magazine, October 2025, p. 18. 

Orange-Rosemary Icebox Cookies

Grated zest of 1 orange

2/3 c. granulated sugar

1/4 c. confectioners' sugar

1 T. finely chopped fresh rosemary

1/2 t. kosher salt

2 sticks unsalted butter, at room temperature

1 large egg, separated, plus 1 egg yolk

2 c. all-purpose flour

2 T. sanding sugar

Combine the orange zest, granulated sugar, confectioners' sugar, rosemary, and salt in a food processor and process, scraping the bowl occasionally, until the mixture is sandy and turns orange, about 1 minute. Add the butter and process until creamy, 1-2 minutes. Add the egg yolks and process, scraping the bowl occasionally, until combined, about 1 minute. Add the flour and process until smooth, about 1 minute. (Dough will be very soft.)

Divide the dough in half and place each half on a sheet of plastic wrap; shape each into a 10"-long log. Wrap the 2 logs tightly and refrigerate until firm but not hard, about 1 hour. Unwrap and reshape each into a smooth, even cylinder. Wrap again tightly and refrigerate until very hard, at least 2 hours or overnight.

Position racks in the upper and lower thirds of the oven; preheat to 350 degrees. Line 2 baking sheets with parchment paper. 

Lightly beat the egg white in a small bowl. Brush 1 log all over with some of the egg white, then sprinkle with 1 T. sanding sugar. Using a sharp knife, slice the log into 1/4 to 1/2" rounds. Arrange the slices 2" apart on one of the prepared pans. Repeat with the second log of dough.

Bake, switching the pans halfway through, until the cookies are golden around the edges, 20-24 minutes. Transfer the pans to racks and let cool 5 minutes; then remove the cookies to the racks to cool completely.

Makes about 36 cookies.

Adapted from Holiday Cookie Cookbook, p. 47. 

Pear-Rosemary Potato Gratin

12 oz. yellow potatoes, sliced 1/8" thick

2 Bosc pears, peeled, halved, cored, and sliced lengthwise 1/8" thick

1 5.2-oz. package semisoft cheese with garlic and fine herbs (such as Boursin)

3/4 c. half-and-half

4 T. grated Parmesan cheese, divided

1/4 t. salt

1 T. chopped fresh rosemary, plus more if desired

1/2 t. lemon zest, plus strips if desired

Preheat oven to 375 degrees. In a medium saucepan, bring salted water to boiling. Add potato slices. Simmer, uncovered, for 3 min. Drain. Let cool slightly, about 10 min. Arrange potato slices and pear slices in a 1-1/2-qt. au gratin dish, alternating them.

In a small saucepan, combine semisoft cheese, half-and-half, 2 T. Parmesan, and salt. Whisk over medium-low just until melted. Add rosemary and lemon zest. Pour over potato and pear slices. Sprinkle with remaining Parmesan. Top with additional rosemary and lemon zest strips, if desired.

Bake, uncovered, 40 min. or until potatoes are tender and browned. Let stand 10 min. Remove rosemary and lemon zest strips, if used.

Serves 4.

Adapted from Better Homes & Gardens magazine, Nov. 2020, p. 141.  

Sausage, Apple & Squash Sheet-Pan Supper

 1/3 c. olive oil
1-2 sprigs each fresh sage, thyme, and/or rosemary
2 medium unpeeled Honeynut squash (or equivalent amount of peeled butternut squash) (1-1/2 lbs. total)
1 large red onion, cut into 1/2"-thick wedges
1 large firm-tart apple, cored and cut into 1/2"-thick wedges
1/2 c. fresh cranberries
1-1/2 t. kosher salt
3/4 t. freshly ground black pepper
6 fresh (uncooked) sweet or hot Italian sausages (1-1/2 lbs. total)

Preheat oven to 425 and set a rack in the middle position. Combine the oil and herbs in a small saucepan and bring to a simmer. Cook until herbs are wilted and the oil is very fragrant, about 3 minutes. Remove herbs from oil and set aside.

Halve the squash lengthwise, scoop out the seeds, and then cut crosswise into 1/2"-thick half moons. In a large bowl, combine squash with the onion, apple, cranberries, and the herbs from the oil. Pout the oil, to taste, over the vegetables (reserve any leftover oil for  vinaigrette or drizzle over potatoes another time). Sprinkle with salt and pepper. Gently stir everything together with a spatula, then turn out onto a rimmed baking sheet and spread into an even layer.

Prick the sausages several times with a sharp knife, then lay them over the vegetables. Roast, turning the sausages and stirring the vegetables halfway through, until the squash is tender and the sausages are browned and sizzling, 20-25 minutes. Serve hot.

Serves 4-6.

Adapted from Yankee magazine, Sept. 2020, p. 50.

Whole-Grain Minestrone with Parmesan Crisps

2 T. olive oil
1 small yellow onion, finely chopped
2 medium carrots, finely chopped
2 stalks celery, finely chopped
3 cloves garlic, finely chopped
1 T. tomato paste
1 qt. vegetable broth
1 28-oz. can white beans, drained and rinsed
1 28-oz. can whole tomatoes, undrained, coarsely crushed
1 c. farro
1 fresh rosemary sprig
3/4 t. kosher salt
1/2 t. black pepper
3/4 c. grated Parmesan cheese
2 oz baby kale (about 2 c.)
Pesto, for serving (optional)

Heat oil in a large pot or Dutch oven over medium-high. Add onion, carrots, celery, garlic, and tomato paste. Cook, stirring occasionally, until tomato paste has darkened and vegetables are just tender, about 10 minutes. Stir in broth, beans, tomatoes with juices, farro, and rosemary; bring to a boil. Reduce heat to medium and simmer, stirring occasionally, until farro is tender, about 30 minutes. Stir in up to 3 c. of water if soup is too thick. Season with salt and pepper.

Meanwhile, sprinkle cheese in an even layer in a medium nonstick skillet to form a large round. Cook, without stirring, over medium heat until melted and browned, about 3 minutes. Remove from heat and let cool in skillet for 3 minutes. Transfer to a plate and let cool briefly; break into pieces.

Stir kale into soup and cook until just wilted, about 5 minutes. Garnish each serving with Parmesan crisps and drizzle with pesto, if using.

Serves 6.

Adapted from Real Simple magazine, Jan. 2020, p. 105.   

Strawberry, Tomato & Cucumber Soup

4 medium cucumbers, peeled
4 medium tomatoes
2 lb. fresh strawberries, stemmed
2 T. lemon juice
1 T. finely chopped fresh rosemary

Finely chop two of the cucumbers, two of the tomatoes, and about 20 of the strawberries. (Reserve a few pieces to use as garnish.) Set aside.

Roughly chop the remaining cucumbers, tomatoes, and strawberries. Place in a blender, cover, and blend until smooth.

Transfer pureed mixture to an airtight container. Add finely chopped mixture. Stir in lemon juice and rosemary. Cover and chill 1-24 hours or until cold.

Makes 8 cups.

Adapted from Forks Over Knives, Summer 2019, p. 54.    

Peachy-Orange Arugula Salad

6 medium oranges, supremed
4 medium peaches, pitted and cut into 1/4"-thick wedges
2 T. maple syrup
2 T. lime juice
1-1/2 t. chopped fresh rosemary
4 c. arugula

Grill half of the peach wedges, 4-6 minutes or until grill marks appear, turning once (optional).

Transfer grilled peach wedges to a bowl. Add remaining peach wedges, orange segments, maple syrup, lime juice, and rosemary. Mix well. Serve over a bed of arugula.

Makes 6 cups.

Adapted from Forks Over Knives, Summer 2019, p. 29. 

Maple-Sriracha Roasted Brussels Sprouts with Cranberry Wild Rice

1 small red onion, diced
5 T. extra-virgin olive oil, divided
3 cloves garlic, minced
2 bay leaves
1-1/2 c. uncooked wild rice
3-1/2 c. vegetable stock
1/2 c. dried cranberries
1/2 c. maple syrup
3 T. Sriracha sauce
1-1/2 T. soy sauce or tamari
Juice of 1 lime
1 lb. Brussels sprouts, trimmed and halved lengthwise
1/4 c. chopped raw walnuts
2 T. minced fresh rosemary
Salt and pepper to taste
Chopped fresh flat-leaf parsley

Add the onion, 2 T. of the olive oil, garlic, bay leaves, wild rice, stock, and cranberries to a rice cooker and cook on the brown rice setting. (If using stove top, heat the oil in a large pot. Saute the onion until soft, then add the stock. Bring to a boil, then add other ingredients and cook per directions on rice package.)

Preheat the oven to 375 degrees.

In a large bowl, whisk the remaining 3 T. olive oil together with the maple syrup, Sriracha, soy sauce or tamari, and lime juice. Add the Brussels sprouts and toss to coat.

Using a slotted spoon, transfer the Brussels sprouts to a nonstick baking sheet and spread in a single layer. Reserve the excess liquid. Bake for 25-35 minutes or until tender and browned.

When the rice has 5 minutes of cooking time left, add the walnuts (without stirring) and allow the rice to finish cooking. Add the rosemary and season with salt and pepper.

Serve the Brussels sprouts over the rice, drizzled with the reserved maple-Sriracha mixture and a sprinkling of parsley.

Makes 6-8 servings.

Adapted from Vegan Holiday Survival Guide, p. 4.

Chicken with Rosemary Soup

1-2 T. unsalted butter or olive oil
1 Spanish onion, finely chopped
2 stalks celery, sliced or diced
2 carrots, peeled and sliced or diced
10 c. chicken stock
1 t. dried marjoram or 1 T. chopped fresh
1 t. dried rosemary or 1 T. chopped fresh
1/4 t. dried thyme or 1 t. chopped fresh
1/2 c. rice or small pasta (such as orzo)
1 lb. boneless, skinless chicken breasts, diced

Melt butter or heat oil over low heat in a 6-qt. soup pot. Add onion, celery, and carrots; cook, covered, until vegetables are tender, about 15 minutes.

Add chicken stock and herbs and bring to a boil. Add rice or pasta, reduce heat to low, and cook, uncovered, 1 hour.

Add chicken, stir, and simmer until it is thoroughly cooked, about 20 minutes.

Makes 10 cups.

Adapted from Recipes from the Night Kitchen, p. 89.

Savory Rice Pilaf

1 T. margarine
1 medium onion, chopped
1 green bell pepper, chopped
1 c. brown rice
2 t. fresh thyme
1 t. fresh rosemary
Salt to taste
1/4 t. pepper
2-1/2 c. reduced-sodium vegetable broth
1/3 c. toasted chopped pecans
Fresh rosemary sprigs for garnish

Melt margarine in large nonstick saucepan over medium heat. Saute onion, bell pepper, rice, thyme, rosemary, salt, and pepper until rice is toasted, about 8 minutes.

Stir in broth and pecans; bring to a boil. Reduce heat to medium-low. Cover and simmer until broth is absorbed, about 25 minutes. Remove from heat and let stand 5 minutes. Fluff with fork. Garnish with rosemary sprigs.

Serves 6.

Adapted from Eat to Beat High Blood Pressure, p. 120.

Rice Pilaf with Dried Fruit & Almonds

12 dried apricot halves
1 T. margarine
1 medium onion, chopped
1 c. jasmine or white rice
1/4 t. ground cardamom
Salt to taste
1/4 t. pepper
2-1/2 c. reduced-sodium vegetable broth
1/2 c. golden raisins
1/3 c. slivered almonds, toasted
Fresh rosemary sprigs for garnish

Snip apricots with kitchen shears into small slivers (about 1/3 c. total).

Melt margarine in large nonstick saucepan over medium heat. Saute onion, rice, cardamom, salt, and pepper until rice is toasted, about 8 minutes.

Stir in broth, raisins, almonds, and apricots, and bring to a boil. Reduce heat to medium-low. Cover and simmer until broth is absorbed, about 25 minutes. Remove from heat and let stand 5 minutes. Fluff with fork. Garnish with rosemary sprigs.

Serves 6.

Adapted from Eat to Beat High Blood Pressure, p. 120.

Tuscan Tuna Salad

3 T. extra-virgin olive oil or salad oil, or a combination
3 T. fresh lemon juice (or more to taste)
2 cloves garlic, minced
2 t. dried rosemary, crushed, or 6 t. fresh rosemary, finely chopped
1 15-oz. can Great Northern beans, drained and rinsed
2 tomatoes, chopped
1/3 c. chopped fresh parsley
1 12-oz. can solid white tuna in water, drained*

Whisk together oils, lemon juice, garlic, and rosemary. Add beans, tomatoes, parsley, and tuna. Toss gently. Serve with lemon wedges.

*Also delicious without the tuna.

Serves 6.

Source unknown. 

Baked Goat Cheese with Cranberry Relish

1/2 c. roasted salted almonds, finely chopped
1 T. fresh rosemary, finely chopped (or 1 t. dried)
1 8-oz. log goat cheese
1 8 oz. container cranberry-orange relish
2 T. balsamic vinegar glaze
1 loaf crusty bread, thinly sliced, or plain pita chips

Preheat oven to 350 degrees. Combine almonds and rosemary on a place, reserving 1 T. for later use. Roll cheese in almond mixture; place in small baking dish or center of a pie plate.

Combine cranberry-orange relish and balsamic glaze until blended; pour around cheese and sprinkle with reserved nut mixture. Bake 20-25 minutes or until cheese is hot and very soft. Serve with toasted bread slices or pita chips.

Alternative method: Preheat oven to 400 degrees. Place bread slices on baking sheet; coat with cooking spray. Combine relish and glaze. Spread about 1 T. cheese on each bread slice; top with relish mixture. Combine nuts and rosemary and sprinkle a bit onto each toast. Bake 5-6 minutes or until warm and toasted.

Adapted from a Publix "Aprons" recipe, Dec. 2016.

Jana's Lemon Carrots

1/2 c. water
5 medium carrots, sliced
1/4 t. lemon juice
2 T. maple syrup
2 T. fresh rosemary, chopped
1 t. salt
1 t. pepper

In a medium saucepan, bring the water to a boil. Add the carrots and simmer until carrots are almost cooked. Stir in the lemon juice, maple syrup, rosemary, salt, and pepper and simmer on low heat for 5 more minutes.

Makes 2-4 servings.

From How It All Vegan!, p. 93.