Fall: Fig and Rosemary

Need a tonic for holiday headaches and  indigestion? Try ROSEMARY TEA! Add a sprig of rosemary to a cup of hot water, cover and let steep for 10 minutes.  Yummm!

Menu:

Argentinean Churi-Pan Sandwiches:grilled chorizo and fresh rolls with chimichuri-fresh parsley, garlic, rosemary, red wine vinegar, olive oil, salt, red pepper, lemon.

Lamb Shank Stew: carrot, celery,onion, potato, parsley

Fig and Anise Bread: with rosemary, agave butter

Gouda Stuffed Dates: wrapped in bacon on a rosemary sprig

Polenta Rosemary Cake: with a sweet rosemary balsamic sauce

1/2 cup corn meal

1/2 cup flour

2 yolks

butter

1 T rosemary

3/4 cup sugar

1/2 cup yogurt

Bake at 350F for 50 minutes

Salmon: olive oil, garlic, butter, rosemary, thyme, salt and pepper

Tonic:

Red Wine: Cupcake Malbec

Hot Toddies: bourbon, lemon, honey, hot water

Medicinal/Nutritional Benefits: