In tonight's dinner I used fresh rosemary from the garden. I fixed the Hearty Tomato Soup with Lemon and Rosemary. I cooked the garlic, carrot and onion in butter and then added cannellini beans, broth, and tomatoes. The soup was seasoned with red pepper flakes and rosemary. After I let it simmer for 30 minutes I pureed the soup and topped the bowls with a dollop of homemade whip cream with lemon zest.
Malia came home and helped with the Broiled Zucchini and Potatoes with Parmesan Crust. We sauteed the zucchini and (semi-boiled) potatoes in butter with garlic, thyme and rosemary. After about 12 minutes the vegetables were sprinkled with fresh parmesan cheese and broiled for a few minutes.
The dinner was delicious...my favorite was the way the whip cream melted into the soup and the lemon aftertaste. The flavors were perfect...nothing was too overwhelming, a perfect combination for the taste buds!