Rosemary Blueberry Sauce Food

ROSEMARY CHICKEN WITH BLUEBERRY SAUCE

Steps:

• Mix together the rosemary, basil, and pepper in a small bowl. Pour the olive oil into a shallow dish.
• Pound the chicken breast to about 3/4-inch thickness. Rub each breast with adobo sauce. Sprinkle both sides of each breast with the rosemary mixture and lie them in the olive oil; allow to marinate about 30 minutes.
• Meanwhile, prepare the sauce. Heat the pomegranate juice in a saucepan over medium heat. Once the juice is warm, stir in the blueberry preserves, blueberries, honey, mustard, and mustard seeds. Cook and stir until the sauce thickens, 10 to 15 minutes.
• Melt the butter in a skillet over medium heat. Cook the chicken in the melted butter until no longer pink inside, 3 to 5 minutes per side. Serve with sauce on the side.

ROSEMARY PORK WITH BERRY PORT SAUCE

Steps:

• Rub pork with oil; sprinkle with rosemary, salt and pepper. Place on a rack in a shallow roasting pan. Bake at 425° for 20-30 minutes or until a thermometer reads 145°., Meanwhile, in a small saucepan, saute shallot in oil. Stir in the remaining sauce ingredients. Bring to a boil; cook until liquid is reduced by half. Cool slightly. Transfer to a blender; cover and process until blended. , Let pork stand for 5 minutes; slice and serve with sauce.

PORK WITH BLUEBERRY SAUCE

Steps:

• For the pork: Place the pork chops on the work surface. Season them both sides with salt, pepper, and dried coriander.
• Heat 1/4 cup of vegetable oil in a skillet over medium heat. Add the steaks and fry them for 4 minutes on each side. Remove from heat.
• Line a baking tray with parchment paper and place the seared steaks on it. Distribute the 2 ounces of butter on each of them. Also, top the steaks with rosemary sprigs and garlic cloves.
• Bake for 15 minutes at 360⁰F/180⁰C.
• For the sauce: Heat a cooking pot over low heat, then add the butter and melt it.
• Add the blueberries and rosemary. Simmer for 10 minutes. Crush the blueberries in the process.
• Strain the cooked blueberries into another cooking pot using a strainer and a rubber spatula.
• Place the cooking pot over low heat. Add the wine and heavy cream. Cook and stir until it starts bubbling.
• Add the honey and lime zest and stir them in.

PAN-SEARED DUCK BREAST WITH BLUEBERRY SAUCE

Steps:

• Preheat oven to 375 degrees F (190 degrees C). In a small bowl mix together the salt, ground black pepper, thyme, and rosemary; set aside. This will be your spice blend for seasoning the roasted potatoes and the duck breasts.
• Place cubed potatoes into a 9x13 inch baking dish. Drizzle with olive oil and sprinkle 2 tablespoons of your spice blend over the top of the potatoes. Toss the potatoes in the pan until they are evenly coated with oil and seasonings. Spread into a single layer across the bottom of the baking dish and bake for 35 to 40 minutes in the preheated oven.
• While the potatoes are roasting, stir together the blueberries, water, apple juice, sugar, and jalapeno in a small saucepan. Bring to a boil over medium-high heat, then reduce heat to low, and simmer until the mixture has reduced to the consistency of syrup, about 10 minutes.
• Cook the pancetta in a large skillet over medium heat until crispy. Remove the pancetta to drain on a paper towel, leaving the drippings in the skillet. Add the shallots and the mushrooms to the hot skillet; stir and cook them until soft and just beginning to brown. Remove the shallots and mushrooms and set aside. Increase heat to medium-high and place the bok choy in the hot skillet. Stir and cook the bok choy until the leaves are wilted and the white stalk pieces are tender, about 5 minutes. Return the shallots, mushrooms, and pancetta to the skillet, turn off the heat and set aside.
• Rinse the duck breast halves and pat dry. Rub the remaining spice blend onto both sides of the duck breasts. Preheat a large skillet over medium-high heat, when the pan is hot put in the vegetable oil and butter. Immediately place the duck breasts in the pan, skin and fat side down. Do not move the duck breasts until the skin is deep brown, about 5 minutes. Turn the breasts and cook until the internal temperature of the thickest part is 160 degrees F (71 degrees C) for well done. Remove the duck from the pan and place on a plate, covered with foil to rest for 5 minutes. While the duck is resting, place the skillet with the bok choy mixture onto a burner over medium heat to warm through.
• Slice each duck breast diagonally into 1/2 inch strips. Divide the bok choy mixture among four plates and drizzle each serving with 1/2 tablespoon of aged balsamic vinegar. Arrange the sliced duck breasts on top of the bok choy mixture; ladle on blueberry sauce. Serve with oven-roasted potatoes on the side.

OVEN ROASTED ROSEMARY POTATOES

Steps:

• Preheat the oven to 425 F.
• Line a 14 x 20 baking sheet with parchment paper and set aside. If making shoestring potato fries, you will need 2 - 14 x 20 baking sheets.
• In a small bowl, add all the seasonings, garlic powder, onion powder, sweet paprika, Italian herb seasoning, crushed rosemary, sea salt and pepper.Mix well to combine and set aside.
• Wash, peel, and cut the potatoes into one-inch cubes and place into a large bowl if cubing the potatoes. - OR -Wash, scrub (leave peels on) and cut the potatoes into long, thin shoestring potatoes and place into two large bowls. Note: You are using 2 bowls for shoestring potatoes to ensure even coating of the seasoning mixture.
• Sprinkle the dry herb seasoning mix over the potatoes and mix well by hand to coat the potatoes.
• Place the seasoned potatoes onto the parchment paper lined 14 x 20 baking sheet and spread them out in a single layer so they have room to breathe while they bake. This ensures a crispy potato fry. If making shoestring potato fries, dump onto 2 - parchment lined 14 x 20 baking sheets and spread them out as much as possible.
• Place the baking sheet on the center rack of a 425 F preheated oven and bake for 25 minutes or until tender.
• Switch the oven from bake to broil, and place the baking sheet back in the oven on the top rack and broil for 5 minutes or until nicely golden brown. (If making shoestring potato fries, keep one baking sheet on bottom oven rack while broiling the other baking sheet on the top rack. When the shoestring potato fries on the top rack are golden brown, then remove them from the oven. Move the bottom baking sheet to the top rack under the broiler and broil until golden brown.)
• When potatoes are golden brown, remove and sprinkle with a tiny bit of extra sea salt while hot.
• Serve with Blueberry Balsamic Dipping Sauce (scroll down to the next recipe card) or our WFPB Healthy Ketchup or your favorite ketchup, enjoy!

FIG AND ROSEMARY CRANBERRY SAUCE

Steps:

• In medium saucepan, combine cranberries, figs, honey, rosemary and ½ cup water.
• Bring mixture to a boil. Reduce heat and simmer, stirring occasionally, until cranberries burst and sauce thickens, 15 to 20 minutes. Discard rosemary and serve warm or at room temp.

ROSEMARY-BLUEBERRY SAUCE

Steps:

• Combine all ingredients in a small saucepan set over medium heat. When the mixture reaches a simmer, reduce the heat to low and cook, stirring occasionally. Taste and add more minced rosemary, if necessary, and continue simmering the sauce until the blueberries have mostly broken down and it is thick enough, in between a syrup and a jam (test the cooled consistency by dropping a bit on a chilled saucer).
• Serve immediately or let it cool and store it in the fridge for several days.

BLUEBERRY ROSEMARY BRAMBLE

Steps:

• Add the gin, lime juice, Rosemary Simple Syrup and blueberries to a cocktail shaker and fill with ice. Cover and shake vigorously for 10 to 15 seconds.
• Fill an 8- to 12-ounce glass with ice and strain the cocktail over the ice. Garnish with a rosemary sprig and a few blueberries.
• Add the sugar, rosemary sprigs and 1 cup water to a small saucepan. Bring the mixture to a low simmer, stirring regularly, until the sugar has completely dissolved and the rosemary is fragrant, about 3 minutes.
• Remove from the heat and cool completely. Once cooled, remove and discard the rosemary sprigs.

ROASTED LAMB WITH BLUEBERRY SAUCE

Steps:

• Mince the garlic and chop the rosemary.
• Prepare the lamb by cutting into it, making holes for the seasoning.
• Rub the seasoning and olive oil into the lamb.
• Roast in the preheated oven on 175C or 350F.
• While lamb is cooking, prepare the sauce.
• In a saucepan, start by cooking the onion until softened.
• Add blueberries and cook for 2 more minutes.
• Then add balsamic vinegar and wine, and cook until alcohol evaporate.
• After sauce has thickened, add butter and set aside.
• Make sure that you rest the roast for at least 10 minutes before serving.
• Serve lamb rost with blueberry sauce on the side.
• ENJOY!