Posts By: Finn Naylor

This Ratatouille Tart highlights the best of the season’s harvest, combining fresh eggplant, zucchini, squash, and red bell pepper atop a flaky puff pastry. With vegetables at their peak, this… Read more »

Recipe by local chef Mike Wiley. Mike is the former co-owner of Big Tree Hospitality Group and a James Beard Award-winning chef. He now serves on the Board of Farms… Read more »

Written by Joe Appel (former Rosemont Wine Director) & Emily Smith (former Rosemont Marketing Director).  R.A.S. Wines is Dan Roche, Joe Appel, Emily Smith; many of you first crossed paths… Read more »

Written by Rosemont CEO, Mark Law. Growing up, like many New Englanders, Friday nights were reserved for dinner at our town House of Pizza. Take out or Dine-in, Liberty’s pizza… Read more »

Tomato and Feta Puff Pastry Bites with Basil Pesto Ingredients 1 sheet of puff pastry 4-6 oz Winter Hill Feta cheese, chopped into cubes 1 1/2 cups fresh cherry tomatoes,… Read more »

Hummus with Mediterranean Salad Ingredients: 4 large pitas, toasted and cut into wedges 2 cups of prepared hummus (we recommend Middle East Coast) Olive oil 1 1/2 cups (8 ounces… Read more »

Cheddar Corn Fritters Inspired by the New York Times Recipe. Ingredients: Makes: 18 fritters 2 large eggs ⅔ cup whole milk 1 teaspoon fine sea salt ½ teaspoon garlic powder… Read more »

Stone Fruit Lemonade Ingredients: 5-6 stone fruits (plums, pluots, nectarines, peaches), pitted 1/2 cup of sugar Juice of 1 lemon 3 tablespoons of water 56 oz Natalie’s Lemonade Instructions: Prepare… Read more »

This is hands-down our owner John Naylor’s favorite meal. He makes this once a week or more. Why? Because we carry really delicious local chicken. Grilling a whole chicken can… Read more »

Ingredients: 3 1/2 cups water 5 cups chopped strawberries 3/4 cups sugar 2 3-inch strips lemon zest 3 sprigs fresh mint, plus more for garnish 1 cup lemon juice (fresh… Read more »