Recipes with rosemary leaves

Quick chicken skillet stew loaded with red potatoes, celery, bell pepper, and a rosemary tomato broth. A one-pan weeknight dinner ready in 30 minutes.

Rice and Italian sausage stuffing with raisins, mustard greens, Parmesan, sage, thyme, and rosemary. A bread-free stuffing for a 10-12 pound turkey, make-ahead friendly.

Pan-roasted rabbit marinated two days in brandy, red wine, juniper berries, and fresh herbs, then braised with chicken stock and served over wilted spinach and beet greens. A classic French farmhouse dish.

Vegan vegetable soup with lentils, chickpeas, pattypan squash, zucchini, and miso paste for deep umami flavor. Hearty, protein-rich, and made with water, not broth.

Soft breadsticks kneaded with rosemary and oregano, brushed with egg wash, and baked on a cornmeal-dusted sheet for a crisp crust with a tender, herby crumb.

Quick chicken breast saute with rosemary, stewed tomatoes, black olives, zucchini, carrots, and green pepper. A one-skillet dinner ready in 30 minutes.

Oven-roasted rutabagas and carrots with fresh rosemary turn sweet and caramelized at the edges. Simple prep, big flavor for busy weeknight dinners.

Split pea and lentil soup with onions, celery, carrots and rosemary, simmered in a vegetable stock built right in the pot. A high-protein, oil-free vegan soup ready in under an hour.

We like this piquant tomato sauce, which is easy on the calories, but if you are in the mood to indulge, try cream in place of the ricotta and yogurt.

Osso bucco alla Milanese: cross-cut veal shanks braised low in white wine with vegetables and herbs, finished with classic lemon-parsley-garlic gremolata.

A classic combination of fine herbs for general purpose use.

White bean soup with rosemary, country ham, and mirepoix simmered in chicken stock then pureed smooth. Make up to three days ahead.

Pureed summer squash soup with rosemary and chicken, sauteed in butter and blended smooth. Garnished with paper-thin raw squash slices.

Grilled shrimp marinated in orange juice, garlic, rosemary, and olive oil. A 40-minute Mediterranean-style summer main, also works with chicken breasts.

Grilled tempeh with red onion and eggplant on toasted whole wheat bread, marinated in red wine, rosemary, garlic, and fennel. A smoky, vegetarian open-faced grill plate with Italian roots.

Italian barley soup slow-simmered for 3 hours with red wine, tomatoes, garlic, fresh herbs, and Parmesan. A thick, hearty vegetarian soup with deep, layered flavor from the long cook.