A Little Bit About Rosemary, Part 2: Delicious Rosemary Recipes

The smell of rosemary always reminds me of the holidays. It has such a wonderful flavor and smell and can be used to enhance many dishes. Here are a few that I love.

Wine Braised Rosemary Steak:


  • 1 16-ounce 100% grass-fed beef steak
  • Unrefined sea salt and freshly ground black pepper (to taste)
  • 2 tbsp butter
  • 4 to 6 garlic cloves (chopped fine)
  • 1 branch fresh rosemary (plus more to garnish)
  • 1 cup red wine (any will do)


  1. Pre-heat oven to 300 degrees Fahrenheit.
  2. Generously season the steak with unrefined sea salt and freshly ground black pepper as it suits you.
  3. Heat two tablespoons butter or clarified butter in a cast-iron skillet over a very hot flame.
  4. Sear the steak in the hot fat about one minute on each side.
  5. Remove the skillet from the heat; add garlic and fresh rosemary needles.
  6. Deglaze the skillet with red wine.
  7. Place the skillet in an oven preheated to 300 degrees Fahrenheit for about ten minutes, longer if you prefer well-done steaks and less if you prefer a rare steak.
  8. Serve with pan juices, garnished with additional rosemary.

*Recipe taken from the nourished kitchen: http://nourishedkitchen.com


Toasted Almonds with Rosemary & Herbs:


  • 1 tablespoon organic, pasture raised butter
  • 1 branch rosemary
  • 2 sprigs thyme
  • 2 cups blanched almonds
  • 1/2 tsp fresh lemon zest
  • 1/2 teaspoon unrefined sea salt


  1. Melt the butter in a skillet over medium heat. Drop in rosemary and thyme, and allow them to sizzle until they crisp. Then remove and discard the herbs.
  2. Toss the blanched almonds into the seasoned fat, stirring frequently, until they begin to brown and they release a deep nutty aroma.
  3. Using a slotted spoon, remove the almonds from the pan and spoon them into a bowl. Toss them gently, while still hot, with salt and lemon zest. Allow them to cool, and then serve

NOTE:  You can trade out for any nut, cashews and pecans are particularly delicious.
*Recipe slightly adapted, from the nourished kitchen: http://nourishedkitchen.com


Rosemary Vinaigrette:


  • 1 1/2 teaspoons raw local honey
  • 1/4 teaspoon salt
  • 1/4 teaspoon fresh ground black pepper (I like to add a little extra pepper + a dash or 2 of cayenne )
  • 1/3 cup apple cider vinegar
  • 2 teaspoons chopped rosemary
  • 1 teaspoon lemon zest
  • 1 clove chopped garlic
  • 2/3 cup extra virgin oil


  1. Whisk the honey, salt, pepper, vinegar and chopped rosemary, lemon zest, and garlic together in a bowl.
  2. Slowly drizzle in the oil, whisking constantly, until thickened.
  3. Adjust the seasonings to taste.
  4. Store covered in the refrigerator for up to 1 week.
  5. It is preferable to bring it to room temperature before using.

*original recipe