I was reading an article from the BBC about a study on the impact smelling rosemary essential oil has on the brain and boosting memory.  Fascinating research if that interests you. Apparently, word has gotten out, as Rosemary extract sales have exceeded over $200 million in the US and will continue to climb as more and more people discover the benefits.  

For those of you in the US, we’re gearing up for Thanksgiving this month and Christmas next, when more rosemary is consumed during November and December than the rest of the year combined.  I’ve been on a mission to make use of the rosemary growing in my garden before winter gets the best of it. As I mentioned in my last blog, I resisted the urge to channel Martha Stewart and turn my flourishing rosemary plant into holiday wreaths and infused oil and instead cut a few stalks and put it in a vase in my office. I’ve been savouring this amazing aroma all week.  

Yesterday I had to get creative with dinner as the refrigerator was a bit bare, so I used rosemary as the inspiration for a recipe I invented on the fly, and “cleverly” named it with a theme consistent with many of my other desperation recipe inventions (see recipe title below). The flavor of rosemary, supported by sage, really put me in the mood for the holidays.  If you have any great recipes that use rosemary, please share at marketing@scentered.com and we may feature it in an upcoming newsletter. 

Whatever I Had in the House, Rosemary and Vegetable Surprise

Serves 4-6

1 large or 2 medium sweet potatoes, cut into 3/4" cubes

1 large shallot or small onion, chopped

1-3 garlic cloves chopped - whatever makes you happy

1/2 cup red, orange and/or yellow bell pepper, chopped

2-3 green onions, green and white parts chopped

1 bag frozen corn

1/2 teaspoon each of fresh or dried rosemary, sage and tarragon (or whatever you have available but this combo is very “Thanksgiving” – yes I might have made up that word)

Salt & Pepper to taste

Method

1. Steam the potato just until tender - not too much or it will turn to mush (probably less than 10 minutes but you’re better to slightly undercook as you can cook it more later).
   
2. Meanwhile sauté the onion in olive oil, followed by the garlic and bell pepper until as soft or crispy as you prefer. 
3. Add hot water ¼ cup at a time to help steam the peppers and prevent the onion and garlic from burning.  
4. Add frozen corn and sauté until heated through and slightly browned. 
5. Add green onions, salt, pepper and herbs and combine, adding more hot water to activate the herbs.  
6. When water is absorbed, add the steamed potato and stir just until mixed.  If the potatoes aren’t fully cooked, lower heat, add ¼ cup hot water and cover until soft.  
7. Serve immediately.  

 Because of Rosemary has been connected to the memory for so long, I’m planning to work in this recipe and let it work its magic when I have a packed week coming up, or when its exam season for my son.