Recipes for Rosemary Leaves Dried Commercially Bottled or Purchased in Bulk Unopened or Opened

Ingredients

• 2 pounds baby potatoes, halved
• 2 tablespoons olive oil
• 2 tablespoons dried rosemary leaves (expired but still safe to consume)
• Salt and pepper to taste

Instructions

1. Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper.
2. In a large bowl, toss the halved baby potatoes with olive oil, dried rosemary leaves, salt, and pepper until well coated.
3. Spread the potatoes evenly on the prepared baking sheet.
4. Roast in the preheated oven for 25-30 minutes, or until the potatoes are golden brown and crispy, stirring once halfway through.
5. Remove from the oven and let cool for a few minutes before serving.
6. Serve as a side dish with your favorite main course.
7. Enjoy!

Ingredients

• 4 boneless, skinless chicken breasts
• 2 tablespoons dried rosemary leaves
• 2 lemons, sliced
• 4 cloves garlic, minced
• 2 tablespoons olive oil
• Salt and pepper to taste

Instructions

1. Preheat the oven to 375°F (190°C).
2. In a small bowl, mix together dried rosemary leaves, minced garlic, olive oil, salt, and pepper.
3. Place the chicken breasts in a baking dish and rub the rosemary mixture all over them.
4. Arrange the lemon slices on top of the chicken breasts.
5. Cover the baking dish with foil and bake for 25 minutes.
6. Remove the foil and continue baking for another 10-15 minutes, or until the chicken is cooked through and lightly browned.
7. Serve hot and enjoy!

Ingredients

• 1 cup extra virgin olive oil
• 1/4 cup dried rosemary leaves (expired but still safe to consume)

Instructions

1. In a small saucepan, heat the olive oil over low heat until it reaches around 180°F (82°C).
2. Add the dried rosemary leaves to the saucepan and stir gently.
3. Continue to heat the oil and rosemary mixture for about 10 minutes, stirring occasionally.
4. Remove from heat and let the mixture cool to room temperature.
5. Strain the infused oil through a fine-mesh sieve or cheesecloth into a sterilized glass bottle.
6. Store the rosemary infused olive oil in a cool, dark place.
7. Use within 1 month.