May 2023 – Herbs

Rosemary Parmesan Fingerling Potatoes

Pat Roth, Ephrata

• 1 lb. fingerling potatoes
• 3 tablespoons grated Parmesan cheese
• 3 tablespoons minced fresh parsley
• 2 tablespoons olive oil
• 1 tablespoon minced fresh rosemary
• 1 tablespoon butter, melted
• ¼ teaspoon salt
• ¼ teaspoon pepper

Preheat oven to 425°F.

Place potatoes in a saucepan and cover with water. Bring to a boil. Reduce the heat and cover; cook 10 minutes. Drain.

Transfer to a 15”x10”x1” baking pan. Combine the rest of the ingredients and drizzle over the potatoes. Toss to coat.

Bake, uncovered, until tender, about 8 to 10 minutes. Stir once.

Roasted Beet Wedges

Pat Roth, Ephrata

• 1 lb. fresh beets, peeled
• 4 teaspoons olive oil
• ½ teaspoon salt
• 3 to 5 fresh rosemary sprigs

Preheat oven to 400°F.

Cut beets into wedges. Place in a shallow dish. Add olive oil and salt. Toss gently to coat.

Place a piece of heavy-duty aluminum foil, about 12” long, in a 15”x10”x1” baking pan. Arrange beets on the foil. Top with rosemary sprigs. Fold the foil around the beets and seal tightly.

Bake until beets are tender, about 1 hour. Open the foil carefully to let the steam escape. Discard the rosemary sprigs.

Makes about 4 servings.

Rosemary Soda

Emelia Reifsnyder, Ephrata

• 8 to 10 medium sized rosemary sprigs
• 4 cups water
• 1 cup sugar
• carbonated water 
• limes

Add rosemary, sugar, and water to pot. Bring to boil. Once boil is reached, simmer at medium heat for 15 minutes.

Once cooled, add 1 oz. of rosemary syrup for every 8 oz. of carbonated water. Add lime juice to taste.

Garnish with a lime wedge and rosemary sprig.