Date/Time
Date(s) - 05/01/2021
All Day
A monthly cooking challenge to spice up your kitchen… Try something new for dinner! Each month, pick up a FREE spice sample. The packet will also include a simple recipe and a list of cookbooks with additional recipes using the featured spice. Post a photo of your completed dish on Facebook or email it to jdickenson@polklibrary.org for an entry into our monthly gift card drawing.
May’s Spice: Rosemary
Rosemary has long been believed to have memory enhancing properties. It contains a diterpene that has neuroprotective properties that may protect against Alzheimer’s disease, as well as the normal loss that happens with aging. Remarkably, even the smell of rosemary has been found to improve memory. Rosemary has been shown to increase blood flow to the head and brain, improving concentration.
Recipe: Lemon & Rosemary Roast Potatoes
INGREDIENTS
- 20 baby potatoes
- 3/4 cup butter, melted
- 1/4 cup lemon juice
- Salt and black pepper
- 2 tbsp rosemary
INSTRUCTIONS
- Preheat the oven to 350°F.
- Using a sharp knife, make a series of cuts into the potatoes, just half way down and quite close together.
- Place the potatoes in a pot of boiling water and boil for 10 minutes. Drain the water.
- Place the potatoes in a roasting dish.
- Mix the melted butter and lemon juice together. Pour over the potatoes.
- Over the potatoes, sprinkle salt, black pepper, and rosemary.
- Place in the oven and roast for 1 hour at 350°F.
Cookbooks with other rosemary recipes:
- The Weeknight Dinner Cookbook by Mary Younkin
- The Malaysian Kitchen by Christina Arokiasamy
- Prep-Ahead Breakfasts & Lunches by Alea Milham
- Southern Biscuits & Quick Breads by Josh Miller
- Spice: Flavors of the Eastern Mediterranean by Ana Sortun
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