(Makes 3/4 cup)

1/3 cup balsamic vinegar
1 tablespoon Dijon mustard
1 small garlic clove
1 tablespoon fresh rosemary leaves (or 1/4 teaspoon dried)
2 tablespoons water
1/2 teaspoon coarse salt,
1/4 teaspoon ground pepper
1/2 cup extra-virgin olive oil
 
      In a blender, combine 1/3 cup balsamic vinegar, 1 tablespoon Dijon mustard, 1 small garlic clove, 1 tablespoon fresh rosemary leaves (or 1/4 teaspoon dried), 2 tablespoons water, 1/2 teaspoon coarse salt, and 1/4 teaspoon ground pepper. Blend until smooth. With machine running, add 1/2 cup extra-virgin olive oil in a thin stream; blend until creamy. (To store, refrigerate, up to 2 weeks.)

Pizza Dough:

1 cup warm water
Pinch of sugar
1 package active dry yeast
3 cups all-purpose flour (1 cup of which can be whole wheat)
2 tsp. Kosher Salt
2 Tbl. Olive Oil

Pour water into a medium size bowl. Add sugar and sprinkle yeast over the top. Let sit in a warm spot until the mixture is bubbly and active, about 8 minutes.

Combine flour and salt and then add to yeast mixture. Add olive oil and mix until blended. Transfer onto lightly floured board and knead 10 to 12 times or until dough is smooth and elastic. Add additional flour if mixture is too sticky. Shape the dough into a ball. Transfer dough to a greased bowl. Turn dough to coat. Cover with a towel and leave in a warm place until dough has doubled in size – approx. 1 hour.

Punch dough down and knead 3-4 times. Form one large ball, ready to use for cookie sheet.

Pizza:

1 large ball of pizza dough
6 oz. Mozzarella cheese, thinly sliced
3 oz. Parmesan cheese, coarsely grated
1-2 medium potatoes, very thinly sliced
1-2 leeks, rinsed and thinly sliced
2 tsp. Rosemary
Salt and Pepper to taste
1 Tbl. Olive Oil

Preheat oven to 475 degrees.. Roll out pizza dough on a lightly floured surface to form an 11-inch square. Transfer to a cookie sheet or pizza pan, lightly dusted with cornmeal.

Arrange the mozzarella over the dough. Scatter half of the Parmesan cheese over the pizza. Arrange the potato slices in overlapping rows over the cheese. Scatter the leeks over top. Sprinkle with remaining Parmesan and rosemary. Sprinkle with salt and pepper; drizzle with olive oil.

Bake until crust is golden brown and cheese is bubbly – 16-18 minutes. Transfer to cutting board; slice immediately and serve hot.

1 1/2 lbs potatoes, sliced to about 1/4 inch rounds
2 sweet onions, sliced
1 tbsp chopped herbs such as sage, parsley, thyme, rosemary
1/3 cup milk
1/2 cup grated cheese and seasoned breadcrumbs
1 tbsp butter
1/2 tsp sea salt
1/4 tsp pepper

Preheat oven to 350 degrees. Generously grease shallow casserole dish or gratin dish with butter.

In a bowl, combine all the ingredients except the cheese/breadcrumbs. Arrange in the gratin dish and top with cheese/breadcrumbs. Bake until golden and potatoes are tender, about 40 minutes.

Pizza Dough:

1 cup warm water
Pinch of sugar
1 package active dry yeast
3 cups all-purpose flour (1 cup of which can be whole wheat)
2 tsp. Kosher Salt
2 Tbl. Olive Oil

Pour water into a medium size bowl. Add sugar and sprinkle yeast over the top. Let sit in a warm spot until the mixture is bubbly and active, about 8 minutes.

Combine flour and salt and then add to yeast mixture. Add olive oil and mix until blended. Transfer onto lightly floured board and knead 10 to 12 times or until dough is smooth and elastic. Add additional flour if mixture is too sticky. Shape the dough into a ball. Transfer dough to a greased bowl. Turn dough to coat. Cover with a towel and leave in a warm place until dough has doubled in size – approx. 1 hour.

Punch dough down and knead 3-4 times. Form one large ball, ready to use for cookie sheet.

Pizza:

1 large ball of pizza dough
6 oz. Mozzarella cheese, thinly sliced
3 oz. Parmesan cheese, coarsely grated
1-2 medium potatoes, very thinly sliced
1-2 leeks, rinsed and thinly sliced
2 tsp. Rosemary
Salt and Pepper to taste
1 Tbl. Olive Oil

Preheat oven to 475 degrees.. Roll out pizza dough on a lightly floured surface to form an 11-inch square. Transfer to a cookie sheet or pizza pan, lightly dusted with cornmeal.

Arrange the mozzarella over the dough. Scatter half of the Parmesan cheese over the pizza. Arrange the potato slices in overlapping rows over the cheese. Scatter the leeks over top. Sprinkle with remaining Parmesan and rosemary. Sprinkle with salt and pepper; drizzle with olive oil.

Bake until crust is golden brown and cheese is bubbly – 16-18 minutes. Transfer to cutting board; slice immediately and serve hot.

(abushelofwhat?.com Blog)

4-6 potatoes
one small leek, cut lengthwise in half, washed, and sliced 1/2" thick
olive oil
kosher salt, sea salt, or some sort of coarse salt (table salt just won't do)
fresh ground pepper
 (if you want a little herb flavor, grab a pinch of dried or fresh rosemary)
 
Preheat your oven to 450 degrees.
 
After washing and drying your potatoes, cut them in half or quarters, depending on size. Place the potatoes and leeks in the baking dish and drizzle on a generous amount of olive oil. Toss the veggies in the olive oil to evenly coat, sprinkle with a few pinches of salt, and grind a little black pepper over everything. Make sure the potatoes are lying in a single layer in the dish.
 
Place the dish, uncovered, in the top half of the oven and roast for 20 minutes. Turn potatoes and leeks ONE TIME. Roast for another 20 minutes, or until the potatoes are golden brown and smelling delicious.

(Gourmet)

3/4 sticks (6 tablespoons) unsalted butter, softened

1 tablespoons honey

1/4 cup confectioners' sugar

1 cup all-purpose flour

1/4 teaspoon baking powder

1/2 teaspoon salt

1 tablespoon chopped fresh rosemary leaves or 1 1/2 teaspoons dried rosemary

Garnish: small rosemary sprigs

Preheat oven to 350°F. and butter generously a 9-inch cake pan or grease lightly 1 9-inch round shortbread mold.

In a bowl with an electric mixer beat butter and honey with sugar until light and fluffy. In another bowl whisk together flour, baking powder, salt, and chopped or dried rosemary. Beat flour mixture into butter mixture until just combined.

On a lightly floured surface knead dough about 8 times, or until it just comes together. With floured hands press dough evenly into pan or mold. If using cake pan score dough into 8 wedges with floured tines of a fork and with flat sides of tines press edges decoratively. Press small rosemary sprigs on top.

Bake shortbread in middle of oven 20 to 30 minutes, or until pale golden, and let stand in pan for 10 minutes. While shortbread is still warm, loosen edges from pan with a small knife and invert onto your hand covered with a kitchen towel. Invert shortbread onto a cutting board and cut halfway through round along score marks. Cool shortbread on a rack.

(The Bitten Word)
 
4 skinless salmon fillets (6 ounces each)
Coarse salt and ground pepper
10 ounces spinach
3/4 cup crumbled fresh goat cheese (3 ounces)
1/4 cup pecans
1/4 cup Balsamic-Rosemary Vinaigrette
 
      Heat broiler, with rack set 4 inches from heat. Place salmon on a foil-lined rimmed baking sheet; season with salt and pepper. Broil, without turning, until opaque throughout, 7 to 9 minutes. Let cool briefly, then flake.
      Divide spinach and tomatoes among serving plates. Top with salmon, goat cheese, and pecans, and drizzle with vinaigrette.

Olive oil
1 clove garlic, peeled and thinly sliced
1 1/4 lbs each of sweet potatoes and yukon golds, scrubbed, peeled and cut into approx. 1/4" thick slices
1 tsp herbs de provence (or an equal mix of dried herbs, such as thyme, rosemary, sage)
1/4 tsp ground nutmeg
1 generous cup of grated Gruyere cheese, tightly packed
2 1/2 cups low-fat milk
Salt and freshly ground black pepper
 
Preheat your oven to 375degrees. (When I made this with the chicken, I kept the oven at 350 degrees. This worked perfectly, but my cooking time was almost a full 1/2 hour longer.)
 
Lightly oil a gratin or casserole dish. There should be even layers of potatoes, not a single layer, so make sure not to use a dish that is too large. In a large bowl, toss together the potatoes, garlic, herbs, nutmeg, salt and pepper, a 1/2 cup of the cheese and a healthy sprinkle of salt and pepper. Arrange the potatoes evenly in the oiled dish. Pour milk evenly through potatoes and bake, uncovered for approx. 1 hour. The potatoes will float to the surface, so make sure to open the oven every 20 minutes or so to press the potatoes gently down. This will help prevent any overflow. After 1 hour, sprinkle the remaining cheese over the potatoes and bake 30 minutes or until the cheese is golden. Remove from oven and let rest 10 before serving.