• 1 teaspoon dried Rosemary Leaves = 2 teaspoons chopped fresh rosemary.
• Add 1 teaspoon to 4 servings pasta sauces, pot roasts and marinades for grilled meats.
• Mix 2 teaspoons each Rosemary Leaves and seasoned salt and 1/2 teaspoon thyme leaves. Rub 1 tablespoon oil over 1 whole chicken (about 3 pounds). Coat chicken with herb mixture. Roast as directed on chicken package.
Rosemary Pork Tenderloin on a Bed of Spinach Roasted Red Peppers and Prosciutto
Prep time: 15 mins