Glazed Pearl Onions, Spinach, Sausage & Yukons with Rosemary Oil

These potatoes are so simple to make, burst with fresh rosemary flavor and look pretty impressive too. Try them as a side with just about anything especially holiday dinners.

Glazed pearl onions and fresh spinach simmered in a slightly sweet molasses glaze with sausage and potatoes roasted in homemade herb oil.

Yukons with Rosemary Oil
1/4 cup extra virgin olive oil
2 tbl fresh rosemary leaves
1/2 tsp sea salt
1/2 tsp pepper
6 medium sized yukon golds
Preheat the oven to 450.

In a small blender, combine the oil, rosemary, salt and pepper. Blend for a few minutes until the rosemary has broken down finely.
Slice a thin sliver off the bottom of each potato so it has a flat surface to stand. Thinly slice strips into each potato making sure not to slice all the way to the bottom. Use a fork to gently pry apart the strips. Pour the rosemary oil over the potatoes.
Roast for 40 minutes or until the potatoes have cooked through fully and the tops are crispy and golden brown.
Sprinkle the tops with more salt and pepper and serve.

Glazed Pearl Onions with Spinach and Sausage
2 tbl extra virgin olive oil
3 tofurkey sausages, cut into thirds
1 lb frozen pearl onions, thawed
1 cup vegetable broth
3 tbl apple cider vinegar
3 tbl molasses
1 1/2 tbl earth balance vegan butter
1 tsp sea salt
1/2 tsp pepper
1 head spinach, roughly chopped
3 tbl chopped fresh cilantro
2 tbl minced scallion

Saute the sausage in olive oil until crispy. Transfer to a plate and add the onions to the pan. Add the broth, vinegar, molasses, butter, salt and pepper. Simmer for 15 minutes until the sauce reduces slightly. Add the spinach and cook 5 minutes more. Taste and season with salt and pepper. Add the sausage and garnish with cilantro and scallions.

White Bean Soup with Smokey Tofu and Rosemary Oil

Great Northern beans, carrots, sweet onions and fresh herbs simmered in savory vegetable broth and garnished with flavorful homemade rosemary oil and smokey-sweet tofu.

White Bean Soup
2 tbl extra virgin olive oil
1/2 white onion, small dice
1 carrot, small dice
1 celery stalk, small dice
1/2 tsp salt
1/4 tsp pepper
2 garlic cloves, minced
1 tbl fresh chopped thyme
2 tbl fresh chopped rosemary
1-15oz can great northern beans
3 cups vegetable broth

Heat the oil in a stock pot and saute the onions, carrot and celery over medium heat until soft, 10 minutes. Season with salt and pepper. Add the garlic cloves and fresh herbs and saute 2 minutes more to toast the garlic. Add the beans and broth and bring to a boil. Reduce to a simmer and cook for 20 minutes. Taste and adjust seasoning.

Smokey Tofu
4oz extra firm tofu, small dice
2 tbl maple syrup
2 tbl olive oil
2 tsp soy sauce
1 tsp cumin
1 tsp liquid smoke
1/8 tsp pepper
1/8 tsp cayenne pepper

Combine the marinade ingredients and add the diced tofu. Marinate for 3 hours, tossing every hour.
Preheat the oven to 375. Lay in a single layer on a baking sheet and roast for 40 minutes, tossing after 20.

Rosemary Oil
3 tbl extra virgin olive oil
2 tbl rosemary leaves
1 garlic clove, smashed
1/8 tsp sea salt

Combine the ingredients and let sit overnight or at least 2 hours. The longer the better!
Strain the oil from the rosemary and use on everything.