Posts Categorized: Uncategorized

Pasta Piselli with Parmesan & Brussels Recipe by Rosemont’s Shawna Duval. Serves 2 Brussels – sliced very thin with a knife, essentially shredded. 1/2 cup once shredded 2 cloves Garlic… Read more »

Sautéed Asparagus & Maine Grains Farro Salad with Soy-Mustard Dressing Recipe by Rosemont CEO, Mark Law. Ingredients: 1 cup cooked Farro (cooked according to package instructions) Half a red onion or… Read more »

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 »

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 »

 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 »

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 »

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 »

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 »

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 »