Rosemary oil is something of a secret ingredient in this recipe, and it’s deceptively simple to make: simply fry sprigs of the herb until the oil is full of its heady flavor. When drizzled on food, its effect is pure magic. Here, it adds a touch of woodsiness to the cauliflower potato mash, a fragrant hint in the garlic-sautéed spinach, and extra oomph to the meatiness of the New York strip steak. Please note that this recipe may be packaged with samples that contain wheat, soy, and milk