In honor of my colleague and co-worker’s beautiful baby girl, Rosemary!
The herb garden is filled with basil, sage, rosemary, thyme, oregano, and chives, among others. I absolutely adore having fresh herbs at the kitchen door to snip and savor at a whim. Here is a great recipe to make with rosemary. It also works wonderfully with a combination of thyme and chives (use 1 teaspoon of each).
2 cups of raw almonds (not roasted or salted)
2 tsp fresh rosemary leaves, stripped from the stem and chopped finely
1 Tbsp olive oil
1 tsp chili powder
1/2 tsp cayenne pepper
1/2 tsp salt
Combine 2 teaspoons finely chopped fresh rosemary, 1 tablespoon olive oil, 1 teaspoon chili powder, 1/2 teaspoon cayenne pepper, and 1/2 teaspoon salt in a small-medium bowl. Add the almonds, and stir until they are well coated.
Bake for 15-20 minutes at 350 F. Check once or twice and stir the almonds around a bit to keep them from burning. These are fantastic on the way home from work when you are starving and dinner is still at least an hour away, not to mention the fact that you have to make it when you get home. If you serve them to your kids, don’t plan on there being any leftovers.
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