Sautéed Asparagus & Maine Grains Farro Salad
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…
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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,…
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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…
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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…
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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…
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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…
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