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| Breaded Vegetables |
Vegetables of choice
1 cup plain bread crumbs
1/4 cup of your favorite grated cheese
1/4 tsp. Black pepper
1/4 cup Italian Pomodoro, Balsamic & Roasted
Garlic or Vidalia Onion Dressing'1/2 tsp. garlic powder
1/4 cup fresh parsley or 1 1/2 tablespoon dry
2 tsp. sugar, salt to taste |
DIRECTIONS:
Use 2 lbs. flat pole or string beans, one head of broccoli or cauliflower, one medium zucchini or a combination of all. Cook vegetables until almost done. Drain, no dry, leaving a little liquid on vegetable. Mix rest of ingredients and toss with vegetable. Place in casserole dish. Bake in 350° F. oven for 1/2 hour.
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| Caesar-Style Asparagus |
1/2 cup Rosmarino Key Lime Caesar Dressing
1/4 cup grated Parmesan cheese (about 2 oz.)
1 pound asparagus
Croutons
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DIRECTIONS:
Cook asparagus in boiling salted water until just tender. Drain. Cool under cold water and drain. (can be prepared5 hours ahead. Cover dressing and asparagus separately.) Arrange asparagus on platter. Drizzle with dressing. Sprinkle with croutons and 1/4 cup cheese. |
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| Rosmarino Patate |
DIRECTIONS:
Cut your favorite type of potatoes into 1/2- 1 inch slices. You may peal them if you wish. Put potatoes in an ovenproof casserole. Pour Rosmarino over the potatoes until they are half submerged. Sprinkle with salt and pepper Bake at 400° F. until the potatoes are brown and glazed. You may also use small salt potatoes. |
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| Rosmarino Primavera |
1/2 head each broccoli & cauliflower - cut into bite size pieces;
2 large carrots- sliced thin
1 medium onion - chopped
6 oz. mushrooms - sliced
1/2 small zucchini - sliced
10-15 snow peas
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DIRECTIONS:
Cook veggies to firm stage. Cook 1lb. of your favorite string type pasta. Drain pasta & veggies. Mix in a large bowl with 3/4 bottle Rosmarino dressing (try Balsamic, Italian Pomodoro, Vidalia, Caesar, Balsamic & Roasted Garlic Dressing). Season with salt and pepper for variety sprinkle with your favorite grated cheese.
May also be served cold as a pasta salad. Both are GREAT! Use your imagination - try any combination of your favorite veggies. For an added treat throw in some shrimp or crab meat. Imitation will do nicely.
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| String Bean Potato Salad |
DIRECTIONS:
Boil about 2 1/2 pounds of your favorite potatoes. Drain, peel, and cut into bite size chunks. Cook and drain 4 cups fresh string beans. Mix together in a large bowl with 8 oz. Rosmarino. Toss to coat well. Season with salt and pepper to taste. Add more dressing if desired. Serve hot or cold. For a change of pace, add some crumbled crisp bacon or grilled tuna, salmon or grouper. |
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