Leftover Love: Rosemary

We've got three inventive ways to use your leftover rosemary: as a basting brush, in an apple cake and as a skewer for shrimp!
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Serves: 12
Hands-on time: 20 minutes
Total time: 35 minutes


  • 2 tsp sesame oil
  • 1 1/2 cups chopped scallions
  • 16 oz top sirloin beef strips, cut into bite-size pieces
  • 2 cups sliced shiitake mushrooms
  • 1 1-inch piece fresh ginger, minced
  • 1 tsp ground coriander
  • 1/2 tsp paprika
  • 1/2 tsp ground cayenne pepper
  • 1 clove garlic, minced
  • 4 cups reduced-sodium beef broth
  • 8 oz snow peas, sliced lengthwise
  • 1 carrot, sliced into matchsticks
  • 2 tbsp minced fresh lemongrass
  • 1 tbsp reduced-sodium tamari or soy sauce
  • 1/4 tsp ground black pepper
  • 6 oz 100% buckwheat soba noodles
  • 2 tbsp chopped fresh parsley


  1. In a large Dutch oven or pot, heat oil on medium. Add scallions and sauté, stirring often, for 1 minute. Add beef, mushrooms, ginger, coriander, paprika and cayenne and sauté for 4 minutes. Add garlic and sauté for 1 more minute.
  2. Add broth and 4 cups water. With a wooden spoon, scrape up browned bits from bottom of pot. Add peas, carrot, lemongrass, tamari and black pepper. Bring to a boil. Reduce heat to low and simmer gently for 5 minutes. Add noodles and simmer gently for 10 more minutes, until noodles are al dente and vegetables are tender. Garnish with parsley.

TIP: Freeze extra soup in serving-size containers for up to 3 months.

Nutrients per serving (1 cup beef noodle soup): Calories: 130, Total Fat: 4 g, Sat. Fat: 1 g, Carbs: 15 g, Fiber: 2 g, Sugars: 2 g, Protein: 10 g, Sodium: 113 mg, Cholesterol: 18 mg