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. Complement this main course with traditional seasonal sides such as roasted vegetables, smooth potato purée, and a generous…
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 to perfection in a Dutch oven. Infused with the robust essence of dry red wine and fragrant herbs,…
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 recommend Tide Mill Farm chickens 3 Tablespoons Olive Oil – We recommend Olive Harvest Salt & freshly ground…
Serves: 6-8 Ingredients 6 bone-in, skin-on chicken thighs 8 oz chorizo, sliced 1 lb mussels, scrubbed and debearded 1 lb shrimp, peeled and deveined Assorted vegetables (whatever’s on hand — think bell peppers, green beans, zucchini, peas) 2 tbsp olive oil 1 large onion, diced 4 cloves garlic,…
Spring Fish Tacos A bright, fresh taco recipe perfect for spring—or any weeknight meal! Use hake or any white fish you have on hand. Serves: 3 Ingredients For the Fish Marinade: 1 lb hake fillets (or any white fish) 1/4 cup olive oil Juice of 1 lime 2…
Recipe from the New York Times. Ingredients Yield:8 to 10 servings 5 pounds beef brisket 2 garlic cloves, peeled Salt and freshly ground black pepper 3 medium yellow onions, cut into chunks 1(15-ounce) can diced or crushed tomatoes 2 celery stalks with leaves, chopped 1 fresh bay leaf…
Make this falls trendiest recipe with local, high-quality ingredients! Our Local Squash Macaroni & Cheese is packed full of delicious fall flavors, while still offering the comforting taste of classic Mac & Cheese. In this recipe, we used Honeynut Squash. This squash has a similar flavor to butternut squash, but a touch sweeter. We recommend using any fall squash for the recipe. Like it less sweet? Try a Kabocha or Acorn squash.