Posts Categorized: Uncategorized

Caesar Salad with Sourdough Croutons

Caesar Salad with Sourdough Croutons Recipe by Rosemont’s Finn Naylor. Serves: 4 Ingredients for Salad: Springworks Romaine Lettuce Rosemont Sourdough Boule, cubed Valserena Parmesan, grated Ingredients for Dressing: ½ cup… Read more »

Brisket Bourguignon

From Bon Appétit Magazine A favorite of Rosemont’s Wine & Beer Buyer, Kevin, this comforting dish combines tender beef brisket with rich flavors of bacon, mushrooms, and pearl onions, slow-cooked… Read more »

Sicilian Herb and Salt-Rubbed Lamb

 By Rosemont’s Atticus Naylor Atticus’ recipe enhances this classic with a vibrant herbal spice rub, infusing the meat with fresh, green flavors that result in a succulent and flavorful dish…. Read more »

Challah French Toast

Indulge in the perfect morning treat with our delectable French toast recipe featuring Rosemont-made challah bread. Lightly spiced with cinnamon and nutmeg, each golden slice offers a delightful burst of… Read more »

Mark’s Market Must-Haves

Written by Mark Law, Rosemont Market & Bakery CEO. While the first 8 months as CEO of Rosemont have flown by due to the ongoing challenges and rewards of running… Read more »

Good Food From People You Know – Rick Clark, Rosemont Chef

Sharing recipes & the stories behind them is one of our favorite things to do at Rosemont. We believe community is what makes the local agricultural landscape so rich. That’s… Read more »

A Visit to Prosciutto di Parma & Valserena Parmigiano Reggiano

Rick’s Cream of Mushroom Soup

Rick’s Cream of Mushroom Serves 4 – 6 people Prep Time: 10-20 minutes Cook Time: 20-30 minutes Ingredients: 1 1/2 pounds of mushrooms – we recommend Crimini or Portobello 1… Read more »

Rosemont’s Roasted Chicken

Rosemont’s Roasted Chicken When it gets this cold, we are reaching for our comfort food. What’s more comforting than a delicious roasted local chicken? Ingredients: 1 whole chicken – we… Read more »

Apple & Fig Stuffed Native Quail

Recipe created and prepared by local chef Josh Berry. Rosemont Market and Bakery proudly carries farm-raised Cavendish quail from Vermont. These renowned birds are flavorful and retain their juiciness while… Read more »