To continue from last month’s two herbs we now look at Rosemary and Thyme. As soon as you hear the name Rosemary in cooking, everyone knows it goes so well with lamb, but what else can you make with it? When you season your dinner, think beyond the salt and pepper. Rosemary, with its aromatic, earthy smell, is loaded with antioxidants and anti-inflammatory compounds. Both herbs go very well with Lemon and can flavour vegetables to give a twist of a different taste. Like many herbs, they can make a really refreshing tea, but Thyme is probably the most used. Dry or fresh, it retains its flavour better than any other herb.

Buen Apetito  

Lemon and Rosemary Artichokes

  • 2 Artichokes
  • 4 Cloves Garlic
  • 2 tbsp Olive Oil
  • Salt
  • Pepper
  • 3 tbsp Butter
  • 3-4 Sprigs Rosemary
  • 1 Lemon

Preheat oven to 375ºF/190ºC. Halve artichokes and scoop out the choke. Brush with lemon to prevent browning and place artichokes cut-side up in oven-safe baking dish. Drizzle olive oil over artichokes. Season with salt and pepper. Slice garlic and lemon, put on top of the artichokes. Place Rosemary in dish (reserve 1 sprig), then cover baking dish with foil. Bake for 30 minutes or until artichokes have softened. Melt butter and stir in several rosemary leaves. Dip artichokes into the butter and enjoy!

Lemon and Rosemary Salmon

  • 1lb Salmon Fillet
  • 1 tbsp Olive Oil
  • ¹/3  cup Dry White Wine
  • ⅛ cup Lemon Juice
  • 1 tbsp Honey
  • ½ tbsp finely chopped fresh Rosemary leaves
  • 1 tsp Cornstarch
  • Salt & Pepper
  • Lemon slices and Rosemary to garnish

Cut the salmon fillet into serving sized pieces. Sprinkle with salt and pepper and brush the top with olive oil. Heat up a large, non-stick frying pan on medium heat. Add the salmon to the pan, skin side up. Cover with lid or foil and cook for about 3-4 minutes. Flip the salmon and cook for another 3 minutes. Remove the salmon from the pan and set aside. To the same pan add wine, lemon juice, honey and Rosemary. Stir and cook for about 2 minutes. Dissolve the cornstarch in a small amount of water (about 3 tbsp) and add to the sauce. Cook for another minute and add the salmon to the pan skin side up. Turn off the heat, cover the dish and let it rest for a few minutes. Flip the salmon before serving and garnish with lemon slices and fresh Rosemary.

Creamy Dijon Rosemary Chicken

  • 2 large chicken breasts cut in half lengthwise
  • Flour for dredging
  • 1 tbsp Olive Oil
  • 1 tbsp Butter
  • 3 sprigs fresh Rosemary
  • ½ cup White Wine
  • 3 cloves Garlic (minced)
  • 3 tbsp Dijon Mustard
  • 1 cup heavy/whipping Cream
  • Salt & Pepper to taste

Heat the olive oil and butter over medium-high heat in a large skillet. Dredge chicken breasts in flour. Fry the chicken for 5 minutes each side, remove it from the pan and set it aside. Remove the Rosemary needles from the stems and add the needles to the pan. Let the Rosemary cook for about a minute. Add the wine, garlic and Dijon mustard. Stir it until you have a smooth sauce, then add the cream and chicken to the pan. Cook for another 8-10 minutes over medium-low heat until the chicken is cooked through and the sauce has thickened. Season with salt and pepper as desired.

Pork Chops with Salad

  • ¼ cup Dried Cranberries
  • 3 tbsp Rice Vinegar
  • 2 (1½ inch thick) bone-in Pork Rib Chops, patted dry
  • 4 tbsp extra-virgin Olive Oil
  • 3 sprigs Thyme
  • 3 Garlic Cloves, smashed
  • 3 tbsp unsalted butter
  • 1 small Shallot, finely chopped
  • 6 lg/8 med celery stalks, thinly sliced on a diagonal
  • ½ cup Parsley leaves with tender stems
  • ¼ cup chopped salted, Dry-Roasted Almonds
  • 1 oz Parmesan, grated
  • Salt to taste

Combine cranberries and vinegar in a small bowl and set aside. Season pork generously with salt, then rub with 1 tbsp oil. Heat a dry medium shallow pan over medium heat. Cook pork chops until first side is deeply browned, 6–9 minutes. Turn pork chops and cook until second sides are browned; about 5 minutes. Add Thyme, garlic and butter to pan and swirl to melt butter. Baste chops then transfer chops, thyme, and garlic to a cutting board and let meat rest while you assemble the salad. Combine shallot and a couple of pinches of salt in a large bowl. Pour vinegar from reserved cranberries into bowl. Whisking constantly, gradually add remaining 3 tbsp oil. Add cranberries, celery, parsley, almonds, Parmesan and several pinches of salt. Toss to combine. 

Cut along bones to remove meat from pork chops; slice meat 1/2” thick. Transfer meat and bones to a platter along with garlic and Thyme, then drizzle any accumulated juices left on cutting board over top. Serve with salad. 

Thyme Courgette Sauté

  • 1 tbsp Olive Oil
  • 1 lb medium Courgette (chopped into fingers)
  • ½ cup of chopped Onions
  • 1 Vegetable Stock Cube
  • 1 tbsp fresh Thyme

Heat oil in large pan, add courgette, onion and crushed veg cube. Cook for 4-5 minutes until just tender. Sprinkle Thyme over and serve.