This Potato Salad with Pancetta, Rosemary, and Lemon recipe contains olive oil, yukon gold potatoes, pancetta, celery stalks, fresh lemon juice and more.
This is a wonderful way to prepare root vegetables. This savory combination of potatoes, rutabagas, carrots, parsnips and sweet potatoes keeps people going back for seconds!
Wonderfully generous with the rosemary, with support from a little black pepper and Italian seasoning, this bread comes out light and fragrant from the bread machine.
A casserole dish of seasonal vegetables that is so easy to prepare. It can be made a day ahead - just reheat before serving. Lemon juice can be substituted for balsamic vinegar, and you can use baking potatoes if you don't have any Yukon Golds on hand.
Anchor dinner with a festive rib roast. For great color and flavor, sear it first in a skillet, then rub the meat all over with minced garlic and rosemary before popping it in the oven.
