MARINATED OLIVES Time: 5 minutes, plus marinating time 2 cups assorted olives 2 cloves garlic, peeled and lightly crushed 2 tablespoons extra virgin olive oil 1 teaspoon fresh rosemary leaves 1/2 lemon, cut in half and segmented like a grapefruit.

Stir in the lemon juice, capers and remaining teaspoon rosemary and remove from the heat.

In bowl of mixer, combine all-purpose flour, bread flour, 3 tablespoons plus 1 teaspoon sugar, 1 teaspoon rosemary and zest.

Creamy White Bean And Carrot Soup With Rosemary Oil Ingredients for white beans and carrots with roasted garlic (see recipe) 1/4 teaspoon additional salt 1 teaspoon rosemary olive oil 4 small sprigs fresh rosemary.

Shrimp With Rosemary And Blood Oranges Total time: 30 minutes 1 to 2 blood oranges 4 blood-orange sections 1 tablespoon vegetable oil 2 shallots, minced 1 teaspoon rosemary leaves 1 1/2 pounds medium shrimp, peeled 1/2 cup dry white wine 1 tablespoon unsalted butter, cut in pieces.

Add 1 teaspoon rosemary and salt and pepper and stir well to combine.

Make a spice mixture with 1 teaspoon rosemary, 2 teaspoons sage, 1 chopped garlic clove, 1/4 teaspoon salt and 1/4 teaspoon pepper.

Crushed Herbed Potatoes Total time: 35 minutes 1/2 teaspoon fresh rosemary leaves 1 teaspoon fresh parsley 1 teaspoon fresh chives 1 clove garlic 3 tablespoons fruity extra-virgin olive oil 1 3/4 pounds small potatoes, preferably creamer or Yukon gold (about 18 potatoes) Salt and freshly ground black pepper.

Combine flour, baking powder, salt, 1 1/2 teaspoons thyme, 1 teaspoon rosemary, 1 1/2 teaspoons parsley and 1 teaspoon lemon rind in a mixing bowl.

Melon Salsa 3 1/3 cups honeydew, in 1 inch dice 3/4cup chopped peanuts 1 to 4 fresh red and green Thai chilies, stems removed and minced 3/4cup fresh mint leaves, larger stems removed, chopped 1 teaspoon fresh rosemary, minced 2 teaspoons kosher salt.