Posts Categorized: Uncategorized

Chimichurri is a traditional Argentinean sauce made from a blend of fresh parsley, garlic, red pepper flakes, vinegar, and olive oil. Marinating chicken with chimichurri infuses it with a burst… Read more »

It’s easy to feel inspired by the abundance of fresh, local ingredients rotating through our markets in the summer. When peaches and blueberries arrive from our local farmers, they quickly… Read more »

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 »