This is the perfect weeknight dish based on pantry staples and fresh herbs! You can use cauliflower gnocchi or regular. You can add cheese or not – it’s all up to you.
- 10 sun dried tomatoes
- 1 clove garlic
- 1/2 tsp crushed red pepper
- 6 tbsp olive oil
- 20 salt cured olives, pitted
- 2 tsp fresh thyme
- 1 tbsp rosemary
- 1 package gnocchi
Place all ingredients except gnocchi in a food processor and pulse until chunky and almost smooth.
Cook gnocchi according to package.
Toss with sauce and serve.
My kids love pork and chicken, so I’m always looking for a new recipe. This one is great.
- 4 lb pork loin
- 2 sprigs rosemary
- 2 tbsp Dijon
- 4 tbsp honey
- Lemon, juiced
Place pork in a slow cooker. Whisk together Dijon, mustard and lemon juice. Pour over pork, add rosemary and cook on high for 4 hours or low for 8 hours. Use forks to shred and serve.
I love rack of lamb and this recipe could not be easier.
1 rack of lamb
1/4 c olive oil
1/4 c rosemary
1 head of garlic, peeled
Salt and pepper
Preheat oven to 450.
Salt and pepper the rack of lamb and put on a baking sheet fat side up.
Combine olive oil, rosemary and garlic in a mini processor and pulse until smooth.
Smear on lamb and let rest 1 hour.
Roast for 8 minutes, turn pan and cook for 8 more minutes. Check temp, I like mine rare so I pull it out at 135.
Let rest 10 minutes. Slice and serve.
Serves 2 – 4.
Lamb ribs came last month in our AgLocal box. I boiled them then roasted them on a bed of rosemary – they were delicious!
3 large cloves garlic
1 medium yellow onion, peeled and halved
1 carrot, peeled
1-1/2 to 2 pounds lamb ribs
1 bay leaf
1 tsp salt
1 generous tablespoon fresh rosemary leaves, roughly chopped
1 large bunch of rosemary
1 tsp dried caraway seeds
Salt and pepper
Peel two of the garlic cloves and bash them lightly with the side of a knife to break them open and release their oils. Place them along with the onion, carrot and ribs in a into a lidded stock pot or pan large enough to hold them easily and add water to cover. Add bay leaf and salt and bring to a boil. Reduce the heat to a slow simmer. Cover and simmer for about an hour. Transfer ribs to plate. Discard the remaining solids and cooking liquid. Ribs can be made ahead up to this point and refrigerated.
Roast the ribs. Preheat the oven to 350ºF.
Mince the remaining garlic clove and drizzle with a little olive oil. Season ribs on top with some salt and a generous grinding of pepper. Sprinkle chopped rosemary and caraway seeds over ribs and arrange garlic slices on them. Place ribs on the remaining rosemary sprigs in a lightly oiled roasting pan and place in oven. Roast ribs until nicely browned, about 1 hour. Remove from oven and let them rest for about 5 minutes. Slice into individual ribs and serve.
This is a super simple and tasty lamb dish!
1 TBSP fresh rosemary, chopped
2 tsp Thyme, chopped
2 cloves garlic, minced
2 TBSP olive oil
Salt and pepper
1 rack of lamb, frenched
Preheat oven to 375.
Combine herbs, oil and garlic in a small bowl. Salt and pepper the rack, rub with herb mixture. Place fat side up on a baking sheet. Bake for 35 -40 minutes until 145 for rate.
Remove from oven, let rest 5 minutes, then slide.