Spring Lemon And Rosemary Dressing Food

FETA SPREAD WITH ROSEMARY AND LEMON

Feta Spread with Rosemary and Lemon image

Quick and easy spread and appetizer recipe with only 5 ingredients!

Provided by Lisa Huff

Time 5m

Number Of Ingredients 7

Ingredients

4 ounces cream cheese (softened)
1 cup feta cheese (crumbled)
3 tablespoons fresh rosemary (finely chopped)
2 tablespoons fresh lemon juice
1 garlic clove (minced)
Salt & Pepper to taste
Serving suggestions: vegetables, crackers, toasted baguette slices, pretzels, etc.

Steps:

In a medium mixing bowl mix together cream cheese, feta, rosemary, lemon juice, and garlic until well combined (or place in a food processor and process several times until just combined). Add salt and pepper to taste.
Refrigerate until ready to serve.

Nutrition Facts : Calories 100 kcal, Carbohydrate 2 g, Protein 4 g, Fat 9 g, SaturatedFat 6 g, Cholesterol 32 mg, Sodium 255 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving

LEMON ROSEMARY DRESSING

Lemon Rosemary Dressing image

Make and share this Lemon Rosemary Dressing recipe from Food.com.

Provided by Brenda.

Categories Salad Dressings

Time 10m

Yield 12 serving(s)

Number Of Ingredients 5

Ingredients

1 sprig rosemary
1 garlic clove, peeled
1 strip lemon peel (about a 1-inch x 1/2-inch strip)
3/4 cup olive oil
1/4 cup lemon juice

Steps:

Place the rosemary and garlic on a cutting board. Lightly crush both with a heavy knife.
Put the rosemary, garlic, and lemon peel in a clean bottle or jar with a tight fitting lid.
Pour in the oil and the lemon juice and cap tightly. Shake well.
This dressing will keep for a week in the refrigerator. Shake well before serving.
12-1 tbsp servings.

Nutrition Facts : Calories 121, Fat 13.5, SaturatedFat 1.9, Sodium 0.4, Carbohydrate 0.5, Sugar 0.1

ROSEMARY AND LEMON CHICKEN WITH MINT DRESSING

Rosemary and Lemon Chicken With Mint Dressing image

A barbecue recipe from Australian Table magazine. The recipe says this is good served with asparagas and green beans. Cooking time does not include marinading time.

Provided by Ppaperdoll

Categories Chicken Thigh & Leg

Time 25m

Yield 6 serving(s)

Number Of Ingredients 11

Ingredients

1/2 cup rosemary
2 garlic cloves
1/2 teaspoon salt
60 ml olive oil (1/4 cup)
1 long fresh red chile, deseeded and finely chopped
1 lemon, juice of
6 chicken thigh fillets, trimmed
1 tablespoon Dijon mustard
1/2 lemon, juice of
100 ml olive oil
2 tablespoons mint leaves, chopped

Steps:

Place rosemary, garlic and salt in a mortar and pestle and crush well (or combine in a food processor and pulse until roughly chopped). Transfer to a non-metal bowl and add oil, chilli and lemon juice. Mix well.
Add chicken to marinade, cover and chill a minimum of 1 hour or overnight.
Cook on greased rack over hot coals or gas barbecue grill on high, 10-15 minutes, turning once and basting with marinade every so often.
For mint dressing, whisk mustard, lemon juice, olive oil, and mint leaves in small bowl until well combined. Serve drizzled over chicken (and accompanying vegetables, if desired).

Nutrition Facts : Calories 298.3, Fat 26, SaturatedFat 4, Cholesterol 57.3, Sodium 283.3, Carbohydrate 2.8, Fiber 0.6, Sugar 0.8, Protein 14

SPRING LEMON AND ROSEMARY DRESSING

SPRING LEMON AND ROSEMARY DRESSING image

Categories Sauce Citrus Side

Yield 2 1/2 cups

Number Of Ingredients 8

Ingredients

1 1/2 cups olive oil
3/4 cups canola oil
1/3 cup loosely packed whole rosemary leaves, chopped finely (or 1 tablespoon dried)
2 1/2 tablespoon Dijon mustard
2/3 teaspoon salt
1 teaspoon freshly ground black pepper
Juice and zest of one medium lemon
1/2 cup red wine vinegar, or as needed

Steps:

1. In a medium pot, combine over low heat the olive oil and rosemary. Heat the oil to just short of bubbling. Remove from heat and set aside for at least 60 minutes. 2. Meanwhile, in the work bowl of a kitchen mixer or a hand-held mixer, combine the mustard, salt, black pepper, lemon zest and a tablespoon of lemon juice. 3. Begin whisking on slow setting. Slowly drizzle in about one-fourth cup of the olive oil. Whisk in two tablespoons of the lemon juice. Repeat, alternating oil and lemon juice (taste for balance as you go along). 4. When the olive oil and lemon juice are exhausted, drizzle in the canola oil, cutting it with a little red wine vinegar if more acid is needed. Taste for seasonings. 5. Use a funnel to transfer contents to a standard 750-milliliter bottle (or a Mason jar). Be sure to scrape in everything from the bottom of the bowl. Seal securely. (New screw-cap bottles are best for this.) Refrigerate. Remove 15 minutes before using. Shake well. Store in an airtight jar for a month.

ROSEMARY, GARLIC AND LEMON MARINADE

Rosemary, Garlic and Lemon Marinade image

Provided by Jamie Oliver

Time 15m

Yield 1 cup

Number Of Ingredients 5

Ingredients

2 good handfuls fresh rosemary, pounded
6 cloves garlic, crushed
10 lugs (10 tablespoons) olive oil
3 lemons, halved, juiced and skin squashed
Freshly ground black pepper

Steps:

Mix everything together and massage on to your chosen meat. Leave the meat in the marinade until your ready to cook it;

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