I always end up with a nearly full packet of fresh rosemary kicking around in my produce drawer for months on end as unlike other fresh herbs, it just drys out instead of going bad & I rarely make recipes that call for it.

So when I came across Vera’s recipe for Yogurt Panna Cotta with Rosemary Cornmeal Cookies over at Baking Obsession, I made sure to save the recipe for the cookies, and they quickly floated to the top of my dessert recipes to try (quite a large collection as we rarely eat dessert).

Of course I made a few modifications, Vera’s recipe claims to make 5 1/2 dozen cookies and that would be way too many for us to handle, so I halved it and still wondered how I was going to fit them all on my one cookie sheet. Somehow I came out with 14 cookies, which was a relief & the perfect amount for us and our guests. I also made these cookies gluten free by substituting in quinoa flour and I used less sugar.

They came out wonderful with a delicious unique flavor. Next time I think I’ll attempt a zabaione with them.

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We’re moving in a few months so I am always cooking with an eye to using up our pantry items. Browsing through Herbivoracious, Michael Natkin’s gorgeous blog, I came across a couple of simple (but well paired) polenta dishes and I immediately thought of the three quarters full bag of polenta in my pantry. Keeping Michael’s suggestions of gorgonzola and aged balsamic, I substituted some brocollini that needed to be used up for the chard and added in some homemade rosemary basil oil. The result was a quick simple delicious meal that didn’t require a trip to the grocery store.

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