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This recipe makes a great snack that is perfect when you have a few guests over. Gluten-Free and Vegan Ingredients 2 cups peanuts 1 tsp. fresh lime zest 1 tsp. fresh lime juice 1 Tbsp. ground cinnamon 1/4 cup fresh rosemary, very finely chopped 2 Tbsp. extra virgin olive oil Directions Preheat oven to 350 degrees F. In a large bowl, combine all ingredients. Spread peanut mixture on a baking sheet with parchment paper. Bake for 20 minutes. Remove from oven; set aside to cool.
This is one of my favorite desserts to make; it’s so fun to cook and serve. The sauce becomes incredibly aromatic as it cooks down. As simple, yet exotic desserts go, it’s a perfect way to top off a meal with flair. I usually poach peaches or pears in wine, but the rosemary in this recipe does something magical with the peach, I didn’t want to hide it behind the wine. Ingredients: 2 pounds firm, ripe peaches ½ cup sugar ¼ cup water 2 tablespoons honey 2 strips lemon rind 2 tablespoon lemon juice 2 sprigs fresh rosemary Directions: Cut unpeeled peaches into 1-inch slices and sprinkle with 1 tablespoon of lemon juice. In a large saucepan, heat sugar, water, honey and remaining lemon juice over low-medium heat. Simmer until sugar dissolves completely. Add rosemary sprigs and lemon rinds and continue to simmer for 5-7 minutes, sauce will thicken. Add peach slices and cook until just tender, no more than 5 minutes. Remove from heat and discard rosemary and lemon pieces. Serve peaches slices over vanilla ice cream or yogurt and drizzle with sauce.
This recipe comes to us from Jay Berger 1 ½ tablespoons olive oil ¼ teaspoon dried hot pepper flakes 1 garlic clove, minced 3 tablespoons thinly sliced scallion including the green part 1 teaspoon dried rosemary, crumbled ½ cup fresh Gluten-free Casein-free bread crumbs Salt and pepper to taste 1 ¼ pound trimmed and Frenched single rack of lamb (7 or 8 ribs) Watercress sprigs for garnish, if desired In a small skillet heat the oil over moderate heat until it is hot but not smoking, add the red pepper flakes, and cook them, stirring, for 10 seconds. Add the garlic and cook it, stirring, for 30 seconds. Add the scallion and the rosemary and cook the mixture, stirring, for 10 seconds. Stir in the bread crumbs and salt and pepper to taste and remove the skillet from the heat. Heat an ovenproof skillet over moderately high heat until it is hot and in it brown the lamb, seasoned with salt and pepper, turning it, for 5 minutes, or until the sides and the ends are browned evenly. Pour off any fat from the skillet, arrange the lamb, fat and meat side up, and pat the crumb mixture evenly on the fat and meat side of the lamb. Bake the lamb in the middle of a preheated 475 degree F. oven for 15 minutes, or until a meat thermometer registers 130 degrees F. for medium-rare meat. Transfer the lamb to a platter, let it stand, uncovered, for 10 minutes, and garnish it with the watercress.