July 30, 2012

Forest Feast: Rosemary Mushroom Skewers

by Erin Gleeson

Rosemary mushroom kebabs are great on the BBQ or you can roast them in the oven. Using rosemary sprigs (instead of wooden or metal skewers) will herb-infuse your vegetables as they cook. I stacked mushrooms, marinated tofu and bell peppers on mine — but you can literally put anything on them, even meat. If you […]

April 16, 2012

Forest Feast: Citron Rosemary Fizz

by Erin Gleeson

Soak citron (I used Buddha’s hand, aka “fingered citron”) in vodka for 3 days. Strain. Make a rosemary simple syrup by simmering one part sugar, one part water and one rosemary sprig for 5 minutes (or when it is reduced by half). Then strain. CITRON ROSEMARY FIZZ INGREDIENTS 1 tsp rosemary syrup 3 tbsp citron […]