Rosemary is a popular Spring herb that adds flavour to many Easter recipes.
If you are wondering what to cook for your family and friends this upcoming holiday weekend, we found a few recipes we thought you might like. You’ll have your whole family talking about how wonderful a cook you are with these easy to make, tasty menu items.
Start off your mid-day or evening meal with the Lemon Rosemary Dip, and then enjoy a dark-green leafy salad as a side to the Maple Rosemary Roasted Root Vegetables and Honey Glazed Ham. If you have room left over after your meal for a sweet treat, reach for a little bit of chocolate Easter egg decadence. That is, if the kids left anything to share after the Easter Egg Hunt!
Rosemary plants are available in a variety of sizes at Seaway Farms! Fresh Rosemary right at your fingertips! Keep them in your kitchen during the cooler days and put in your garden during the summer.
Lemon Rosemary Dip
Serves : 8 Dish Type : Dips & Spreads Ready In : Under 5 Minutes Skill Level : Easy
Creamy Greek yogurt forms the base of this easy dip; rosemary adds a fresh herbal note. Perfect for dipping appetizer or main course chicken nuggets or fingers.
1/2 cup (125 mL) PC 2% Greek Yogurt – Plain
1-1/2 tsp (7 mL) finely grated lemon rind
2 tbsp (25 mL) fresh lemon juice
2 tbsp (25 mL) PC New World EVOO Extra Virgin Olive Oil
2 tsp (10 mL) honey
1 green onion, finely chopped
1/2 tsp (2 mL) very finely chopped fresh rosemary
In bowl whisk together yogurt, lemon rind and juice, oil, honey, green onions and rosemary until smooth. Serve with PC Blue Menu Breaded Chicken Breast Chunks with Flaxseed.
Maple Rosemary Roasted Root Vegetables
1 1/2 lb Yellow fingerling potatoes
1 lb Rainbow baby-cut carrots
1 lb Parsnips, peeled and sliced
1 Large yellow onion, diced
1/4 cup Pure Maple Syrup*
2 sprigs Fresh Rosemary, leaves chopped 1 tbsp
Each softened butter and olive oil
Each salt and pepper
1/2 cup Thinly sliced green onion
Preheat oven to 450°F (230°C). Bring potatoes to a boil in a large pot and cook, 5 min. Drain potatoes, rinse with cold water and cut in half lengthwise.
Place potatoes in a bowl and stir in carrots, parsnips, onion, maple syrup, rosemary, butter, oil, garlic, salt and pepper. Transfer vegetable mixture to a baking sheet, and bake on lower rack of oven for 20 min., stirring halfway through. Garnish with green onions.
Honey Glazed Ham
1 fully cooked, bone-in smoked Ontario Ham (7 to 8 lb/3.1 to 3.5 kg)
1/2 cup (125 mL) Ontario Honey
1/4 cup (50 mL) Dijon mustard
2 tbsp (25 mL) minced fresh Ontario Rosemary
1 clove Ontario Garlic, minced
1/4 tsp (1 mL) cayenne pepper
1 tbsp (15 mL) butter
Trim skin off ham, leaving thin layer of fat. Score fat in diamond pattern. Set ham, fat side up on rack in shallow roasting pan; add 2 cups (500 mL) water to pan. Cover top of ham with parchment paper, then whole pan with foil. Roast in 325°F (160°C) oven for 2 hours (or according to instructions on ham package) or until meat thermometer reaches an internal temperature of 140°F (60°C).
Meanwhile, in small saucepan, whisk together honey, mustard, rosemary, garlic and cayenne.
Remove ham from pan; set aside. Reserve 1/2 cup (125 mL) of the drippings, discard remaining drippings in pan. Return ham, uncovered, to pan. Add half of the reserved drippings and butter to honey mixture, stirring to melt butter. Brush liberally over ham; roast for 20 minutes, basting after 10 minutes. Remove to platter and tent with foil. Let stand for 15 minutes before carving. Add remaining drippings to glaze and heat over medium heat until bubbly; pour into gravy boat.
*Looking to buy local Niagara pure maple syrup? Agape Valley sugar bush is open for the month of March.