Rosemary Garlic Asparagus

This recipe can hold the Rosemary, but I suggest trying it.  I couldn’t stop eating every bite of it every time I make it.


3/4 lb. asparagus

2 cloves crushed or finely minced garlic

2 Tbsp coconut oil

1 tsp salt

1 sprig rosemary or 1 tsp powdered rosemary


Trim the bottoms of the asparagus if it feels stiff.  Rinse and pat dry.  Strip the leaves from the sprig and crush/cut it to pieces (or measure out 1 tsp dry powder).  Heat up a skillet with the coconut oil.  Test heat with a little garlic and rosemary.  Add asparagus and salt.  Cover with lid, and stir every so often to prevent burning.  After two minutes add rest of Rosemary and garlic.  Cook till folk pierces easily and outside is browned.


Rosemary as sweet as its name.  It is primarily a savory herb used in a variety of ways.  Some of my favorite uses are crushed fresh rosemary added to Rosemary Garlic Asparagus or in Estella’s Leek and Potato Soup.  It is excellent added to poultry or potatoes, as well.

Drying rosemary is simple.  Hang upside down a cool, dry, dark room.  When it is crisp as paper remove from stalks by firmly running your hand opposite the direction of the leaves and then collecting what drops from this motion.  You may crush it in a food processor or store it whole.  Keep it in a airtight container out of direct sunlight.

Estella’s Rosemary Leek and Potato Soup


3 Stalks of leek

3 Potatoes

5 Cups of water

1/2 Sprig crushed rosemary or 1 tsp. powdered rosemary

3 Tbsp. Olive oil

1 tsp. Salt

2 Crushed cloves of garlic

1 Diced onion

1/2 cup Heavy cream

Optional: 1-2 tbsp Flour

Cut the pale part of the leek stalk into quarter inch rounds.  Cut the potatoes into bite sized chunks.  Put the water onto boil in a 2 quart pot.  You may add the potatoes and leeks as soon as you have them chopped up.  Strip the rosemary from the stalk by going against the direction of the leaves.  Crush or chop up.  Add rosemary, olive oil, salt, garlic and onion to pot.  Boil till potatoes till tender.  Remove three cups of soup and chunks of vegetable into a blender or food processor and blend till smooth.  Reintroduce the blended soup to 2 quart pot and add cream.  Stir and reheat for only a couple of minutes if needed.  Don’t boil or you will curdle the cream.    If the soup is still too thin you may take 1-2 tbsp of flour and rehydrate it in a separate bowl with 3 tbsp of water.  Whisk well till no clumps.  Slowly add to soup while stirring.  Keep heat on low.  Wait a couple minutes for it to have a chance to thicken.  Taste and adjust for salt.  May be served hot or refrigerated and served cold.


Herbed Spinach Bake

An Okarche cookbook favorite . . .


1 10 oz. pkg. spinach (or fresh steamed and chopped spinach)

1 cup cooked rice

1 cup shredded sharp cheese

2 eggs, slightly beaten

2 Tbsp. butter

1/3 cup milk

2 Tbsp. onion

1/2 tsp. Worcestershire sauce

1 tsp. salt

1/4 tsp. rosemary or crushed thyme


Cook and drain the spinach.  Mix rice, cheese, eggs, butter, milk, onion, Worcestershire sauce, salt and rosemary.  Pour mixture into a 9 x 13 inch baking dish.  Bake at 350 degrees for 20 – 25 minutes, until knife comes out clean.  Cut in squares.