We, like many of you, enjoy Black-eyed peas or beans, collard greens cooked with ham, and golden cornbread on New Year’s Day. These are after-all good luck foods and lord knows we need all the luck we can get these days.

When I peered into my refrigerator this morning, various bins & containers stared back at me, as if to say “pick me, pick me.” This is a classic eat out of the fridge/pantry recipe. It’s intended to be adapted to ingredients already on hand.

Soup Ingredients & Variations

• Veggies & aromatics – as with most of my soups, I began with diced onion, carrot and garlic. If I had celery I would have added that as well.
• Greens – next came leftover collard greens from New Year’s Day. I also included fresh spinach. Kale or cabbage would have been great additions as well.
• Beans – I chose a can of white beans, but black eyed peas, pintos or your favorite bean works!
• Ham (optional) – our collards had small chunks of ham. You could use ham or bacon or omit for a vegetarian version.
• Broth – I had homemade veggie stock in the freezer. You could use vegetable or chicken broth.
• Seasoning – a little soy sauce (or coconut aminos for GF version) and apple cider vinegar gave this broth a nice umami finish.
• Rustic croutons – I had a nice hunk of Fire Roasted Cheddar Golden Cornbread begging to be included, so I cubed it up and toasted in the oven for about 10 minutes.

Building the Soup

• If serving with rustic cornbread croutons, lay cornbread cubes on a baking sheet and bake at 400 degrees F. for 10 minutes, turning over midway through cooking.
• In a heavy pot or dutch oven, sauté diced onion and carrots in a little olive oil until just tender.
• Stir in a clove or two of garlic and cook an additional minute.
• Add in chopped collard greens (or kale or cabbage), cubed ham (if using), and veggie broth.
• Simmer until collards are tender.
• Add beans and heat through.
• Season with apple cider vinegar and soy sauce (or coconut aminos).
• Finish with a couple handfuls of fresh spinach.
• Serve in big bowls topped with cornbread croutons

Beneficial Heart Healthy Ingredients

• This soup is packed with heart healthy leafy greens which provide our bodies with minerals and vitamins. They’re also high in nitrates which are shown to open blood vessels, encouraging healthy blood flow.
• Beans are also a heart healthy choice, as studies show they can help to reduce cholesterol. If using canned beans look for low sodium or at minimum rinse before adding to your soups.
• Lastly, when making soup from scratch you are able to control the amount of sodium. Homemade Chicken Broth or Vegetable Broth are not only economical, but they are a great alternative to boxed or canned broths which tend to have high sodium levels and often contain msg.

As for this incredibly flavorful and satisfying Rustic White Bean & Greens Heart Healthy Soup, I’m serving up big bowls full for lunch! But it also makes a delicious Meatless Monday Meal (omit ham).

And for January, also known as National Soup Month – I hope delicious soups grace your tables all month long. Wishing you heart health and happiness in the New Year!

Looking for soup recipe inspiration? Check out our 50+ Homemade Soup Recipes Roundup!

Don’t forget to follow us @LemonyThyme on Instagram and Facebook! And check out our latest TikTok videos and Pinterest boards too!

All my best,
xo Libby

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Rustic White Bean & Greens Heart Healthy Soup

As for this incredibly flavorful and satisfying Rustic White Bean & Greens Heart Healthy Soup, I'm serving up big bowls full for lunch!

Course Soup

Prep Time 5 minutes minutes

Cook Time 25 minutes minutes

Servings 4

Author Libby with Lemony Thyme

Ingredients

For the White Bean & Greens Soup

• 1 Tablespoon olive oil
• 2 carrots diced
• 1 small onion diced
• 2 garlic cloves minced
• 2 cups collard greens, kale and/or cabbage chopped
• 1/2 cup cooked ham (optional) diced
• 1 can white beans, pinto beans, black eyed peas, or favorite beans rinsed and drained
• 4 cups low sodium chicken or vegetable broth
• 1 Tablespoon coconut aminos (or soy sauce) or to taste
• 1 Tablespoon apple cider vinegar or to taste
• 2 cups fresh spinach leaves optional

For the Cornbread Croutons

• 1 cup cubed cornbread

Instructions

For the Soup

• In a 2 or 3 quart heavy pot or dutch oven, heat olive oil over medium heat. Add diced carrot and onion and sauté until just tender, about 7-10 minutes. Add garlic and cook an additional minute.
• Add collard greens (or kale or cabbage) and saute another 10 minutes or until just tender. Add ham (if using), rinsed beans and broth. Bring to a gentle simmer. Add coconut aminos (or soy) and apple cider vinegar, adjust to taste. Finish by adding fresh spinach just before serving.
• Serve in big bowls topped with cornbread croutons (optional).

For the Cornbread Croutons

• Preheat oven to 400° F. Cut cornbread into 1-inch cubes. Spread in a single layer on a baking sheet. Bake for 10-12 minutes, turning halfway through cooking time.

The post Rustic White Bean & Greens Heart Healthy Soup appeared first on Lemony Thyme.

The first up is this festive Pear, Pomegranate & Pecan Spinach Salad with Pomegranate Maple Vinaigrette!

You see, I was somewhere between planning our Family Thanksgiving menu and scheduling an upcoming Holiday Luncheon when I realized a serious void on Lemony Thyme. I’m really slacking in the festive salad category.

That was then, this is now!

That beauty shot screams holiday to me! But the truth is, this salad is so quick & easy to make that we don’t have to wait for a special occasion. Make it today!

A simple google search delivered the pomegranate pear one-two punch.

This combo has been done many times which told me it was worth recreating. This holiday-worthy salad has a base of baby spinach, topped with sliced pears, sugared pecans, tangy goat cheese and gorgeous pomegranate arils.

I find the easiest way to free the pomegranate seeds is the ‘bowl of water’ method. Envision that the pomegranate is hexagon in shape. Cut a small section off the bottom, then score the fruit at each of the ridges and pull it apart in sections.

Submerging in water does two things. It keeps your hands and cutting board from becoming stained with red juice. But also, as you free the arils from their membrane, they will sink and the membrane will float.

Or you can now buy a container of pomegranate seeds. You choose.

I decided to pair these beautiful fruits with spinach, but baby greens would be lovely too. I added goat cheese which nicely balances the sweet pear and sugared pecans.

But what really ties this Pear Pomegranate & Pecan Spinach Salad up with a bow is the Pomegranate Maple Vinaigrette.

If you’ve ever made Muhammara Dip before you likely have Pomegranate Molasses on hand. But no worries it’s now widely available and brings big flavor to this salad dressing.

If you need to sign up for a dish to bring to that holiday pot luck…make this salad. I promise it will be a hit!

Don’t forget to follow us @LemonyThyme on Instagram and Facebook! And check out our latest TikTok videos and Pinterest boards too!

All my best,
xo Libby

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Pear Pomegranate & Pecan Spinach Salad with Pomegranate Maple Vinaigrette

This festive Pear Pomegranate & Pecan Spinach Salad with a Pomegranate Maple Vinaigrette is holiday menu worthy! And it's quick and easy to prepare.

Course Salad

Prep Time 15 minutes minutes

Servings 4

Author Libby with Lemony Thyme

Ingredients

For the Pomegranate Maple Vinaigrette

• 3 Tablespoons pomegranate molasses
• 2 Tablespoons apple cider vinegar
• 1 Tablespoon maple syrup
• 1 Tablespoon Dijon mustard
• 2/3 cup olive oil
• salt & pepper to taste

For the Salad

• 5 ounces baby spinach
• 2 pears thinly sliced
• 1/2 cup pomegranate seeds
• 1 cup sugared pecans
• 1 cup goat cheese crumbles

Instructions

For the Pomegranate Maple Vinaigrette

• Combine all vinaigrette ingredients in a glass jar with lid. Shake well to combine. Store any unused portion in refrigerator for up to a week.

For the Salad

• Arrange spinach on a serving platter. Add sliced pears, sugared pecans, pomegranate seeds and crumbled goat cheese. Drizzle with Pomegranate Maple Vinaigrette.

The post Festive Pear Pomegranate & Pecan Spinach Salad appeared first on Lemony Thyme.

Whenever I bring up favorite Thanksgiving sides in conversation, Green Bean Casserole always rises near the top. Even though Stuffing seems to be the emotional favorite.

Hello carbs!

Before we get too far in, this may or may not be the time to share that before now, I’ve never been a big fan of green bean casserole.

Inevitably, every Thanksgiving luncheon or dinner I’ve attended has included at least one of this hallowed dish. I want to like it.

I love green beans and I love casseroles. But over the years I’ve been disappointed with the lack of…..flavor.

I’m not going to hate on canned “cream of” soups. In fact, I embrace them at times. But I’m just going to suggest that the classic recipe could enjoy a flavor boost by including fresh ingredients.

Several years ago, when I and every other food blogger were deconstructing dishes, I came up with this recipe. It was actually really good.

So it is with that sentiment in mind that I’ve freshened up this holiday favorite and made a proper casserole.

The Casserole Ingredients

• Fresh green beans
• Fresh mushrooms
• Homemade parmesan cream sauce
• Crispy shallots
• Shaved parmesan cheese
• Finished with a little lemon zest for bright flavor

The Preparation

Blanch or steam green beans until just tender and bright green. I steam mine 8 minutes over a pan of boiling water. Alternately you can blanch them in boiling water for 3-4 minutes. Place in ice bath to stop cooking, then transfer to a 3 quart casserole dish.

The mushrooms are pan browned first, giving them their wonderful golden color and rich flavor.

Add the browned mushrooms to the casserole dish on top of the green beans.

Prepare a basic white sauce, then add parmesan cheese. The result is a luxurious sauce that single handedly turns this dish into comfort food!

The green beans and mushrooms are blanketed with the luxurious parmesan cream sauce.

The casserole is baked covered for 35 minutes, then uncovered for an additional 15-20 minutes until lightly browned around the edges.

While the casserole is baking, prepare the crispy shallots. Thinly slice shallots then gently fry in batches in vegetable oil until deep golden brown. Drain on paper towels.

Top casserole with the crispy shallots and bake an additional 5 minutes. Garnish with shaved parmesan cheese and lemon zest.

Fresh Green Bean & Mushroom Casserole with Crispy Shallots has all the comfort you want with the beautiful fresh ingredients you deserve.

Don’t forget to follow us @LemonyThyme on Instagram and Facebook! And check out our latest TikTok videos and Pinterest boards too!

All my best,
xo Libby

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Fresh Green Bean & Mushroom Casserole with Crispy Shallots

Fresh Green Bean & Mushroom Casserole with Crispy Shallots has all the comfort you want with the beautiful fresh ingredients you deserve.

Course Side Dish

Prep Time 15 minutes minutes

Cook Time 1 hour hour

Servings 12

Ingredients

For the Green Beans & Mushrooms

• 2 pounds fresh green beans ends trimmed
• 1 pound cremini (button) mushrooms sliced
• 4 fresh thyme sprigs
• 4 Tablespoons butter divided
• 2 Tablespoons olive oil divided

For the Parmesan Cream Sauce

• 2 Tablespoons butter
• 2 Tablespoons flour
• 2 cups half & half
• 3 cloves garlic minced
• 1/2 cup grated parmesan cheese
• salt & pepper to taste

For the Crispy Shallots

• 3 large shallots thinly sliced
• 2 cups vegetable oil for frying

For the Garnish

• 1/4 cup shaved parmesan cheese for garnish
• 1 zest of lemon for garnish

Instructions

For the Green Beans & Mushrooms

• Place a steamer basket over a large pot of boiling water. Add green beans and steam for 8 minutes or until just tender and bright green. Alternately you can blanch the green beans in boiling water for 3-4 minutes until just tender. Transfer cooked beans to a bowl of ice water to stop the cooking.
• Add 2 Tbl. butter, 1 Tbl. olive oil and 2 sprigs fresh thyme to a large skillet over medium-high heat. Add half of the sliced mushrooms in a single layer and brown on one side without turning, about 4-5 minutes. Turn over mushrooms and brown on the other side, about 3 minutes. Remove from pan and reserve. Melt remaining 2 Tbl. butter, 1 Tbl. olive oil and thyme sprigs. Add remaining mushrooms and brown on both sides. Remove from pan and reserve.

For the Parmesan Cream Sauce

• In a medium sauce pan, melt 2 Tablespoons of butter over medium heat until hot and bubbly. Add flour and whisk to combine. Continue cooking until lightly golden brown, stirring constantly. Gradually whisk in half & half. Bring to a gentle boil and cook for 5 minutes, stirring occasionally. Remove from heat and add minced garlic and grated parmesan cheese. Whisk until cheese is melted. Season with salt & pepper to taste.

For the Crispy Shallots

• In a medium sauce pan bring 2 cups of vegetable oil over medium-high heat to 375° F. Working in batches, fry sliced shallots until deep golden brown. Remove with a mesh strainer and transfer to a paper towel lined plate. Continue with remaining shallots.

To Assemble Casserole

• Preheat oven to 350° F. Arrange green beans in a 3 quart casserole dish. Top with browned mushrooms and parmesan cream sauce. Cover with aluminum foil. Bake covered 35 minutes. Remove foil and bake an additional 15-20 minutes until sauce is bubbling and lightly browned around edges. Add Crispy Shallots and bake an additional 5 minutes. Garnish with shaved parmesan cheese and lemon zest.

The post Fresh Green Bean & Mushroom Casserole with Crispy Shallots appeared first on Lemony Thyme.

This recipe is the perfect make-ahead side dish that can be reheated in the oven or the microwave.

These creamy potatoes are fluffy with a nice buttery flavor.

Perfect if you ask me!

The Potatoes

For this recipe you’ll need 5 pounds of russet potatoes, or about 6 bakers. I find this variety of potato to yield the perfect smooth and creamy consistency.

No gritty or gluey mashed potatoes here. Please tell me you know what I’m referring to :)

The Cooking Method

Peel and cut potatoes into about 6-8 pieces each and place in large pot of salted cold water. Add a bay leaf, a few sprigs of fresh thyme, a couple garlic cloves and salt to the water. Thank you to the Kitchn for this recipe tip!

We’re going to take advantage of any opportunity to infuse flavor into our potatoes. If you don’t want flecks of thyme leaves in your potatoes you can place the fresh herbs in a cheese cloth bundle, then discard after boiling.

Cook potatoes just until *fork tender, then drain and return to the hot cooking pot to dry. Remove and discard the thyme and bay leaf before mashing.

*the ideal way to achieve fork tender potatoes is when you can insert a fork easily but still lift the potato from the water before it falls off. Not scientific, but tried and true.

I still use a good old fashioned potato masher but have heard of great results when using a potato ricer as well. For best results, please resist the urge to use an electric mixer which tends to deliver a gluey mash.

Add the following ingredients to the mashed potatoes:

• butter (1/2 cup)
• cream cheese (8 ounces)
• 1 cup sour cream
• 1 cup whole milk
• salt & pepper to taste

Continue to mash until well combined. Transfer potatoes to a 9×13 baking dish. Add dollops of butter to top, cover and refrigerate until ready to bake.

The beauty of this recipe is it can be made up to 2 days in advance of serving. And you can reheat in the oven or microwave.

Oven Heating Method

Oven heating is my preferred method because we love the buttery golden top.

• Preheat oven to 350 degrees F.
• Remove potatoes from refrigerator and allow to rest at room temperature
• Bake uncovered for about 45 minutes or lightly browned and heated through
• Heating times will vary depending on oven and if multiple dishes are being heated together
• Tent with foil If casserole begins to brown too quickly

Microwave Heating Method

Reheating in the microwave comes in very handy, especially during the holidays when oven space is in high demand.

• Microwave potatoes uncovered on high in one minute increments
• Stir after each minute, until hot

Family Favorite Side Dishes

If you’re planning your Thanksgiving or Holiday menu, here are a few our our family’s favorite side dishes.

• Three Cheese Mac ‘n’ Cheese
• Sweet Potato Casserole with Brown Sugar & Pecans
• Summer Squash Casserole
• Herb Browned Butter Stuffing
• Fresh Green Bean & Mushroom Casserole with Crispy Shallots

Everyone loves mashed potatoes. When you’re planning a big meal, go ahead and make this side dish in advance. One less thing to worry about as you’re enjoying the company of friends and family.

Don’t forget to follow us @LemonyThyme on Instagram and Facebook! And check out our latest TikTok videos and Pinterest boards too!

All my best,
xo Libby

The post Easy Creamy Mashed Potato Casserole appeared first on Lemony Thyme.

The ingredients in this salad are simple and colorful and fresh. Tangy feta, with blistered tomatoes and crisp corn pair perfectly with creamy avocado and fresh cucumber and greens.

Then there’s the Sherry Vinaigrette. Just the right balance of vinegar to honey to aromatic shallot and garlic.

I recently had the opportunity to prepare a Tailgate Luncheon for a very special Birthday Party!

When I sat down with my neighbor to plan the menu we got stuck on what type of salad to include.

Should we do a pasta salad like Italian Tortellini – decided on Three Cheese Mac ‘n’ Cheese instead.

Perhaps a great big Greek Salad with grilled chicken – we’ve already agreed on Mardi Gras Chicken Wings.

We went through this exercise for a few minutes before I posed this question….. What is your favorite salad? With a smile on her face she said there’s a salad at From The Earth that I love.

Bingo! We shall recreate that salad. Because with all that fun (and indulgent) Game Day food, it’s nice to have a great big salad!

I made multiple FTE visits, each time ordering THE salad. I quickly became a fan too!

I’m just now noticing I should have halved my cherry tomatoes ;-)

This salad makes a wonderful lunch or light meal. AND you can easily make a big batch to serve at your next family gathering or potluck!

What’s your favorite salad? The one that puts a smile on your face. I’d love for you to share in the comments below :)

Don’t forget to follow us @LemonyThyme on Instagram and Facebook! And check out our latest TikTok videos and Pinterest boards too!

All my best,
xo Libby

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From The Earth Salad with Sherry Vinaigrette

The ingredients in this salad are simple and colorful and fresh. Tangy feta, with blistered tomatoes and crisp corn pair perfectly with creamy avocado and fresh cucumber and greens.

Course Salad

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Servings 6

Author From The Earth Brewery

Ingredients

Sherry Vinaigrette

• 2 garlic cloves
• 1 shallot
• 1/4 cup sherry vinegar or substitute white balsamic
• 2 Tablespoons honey or more to taste
• 1 teaspoon dijon mustard
• 1/2 cup olive oil
• salt & pepper to taste

From The Earth Salad

• 1 pint Cherry Tomatoes blistered
• 1 Tablespoon olive oil
• 10 ounces Mixed Greens
• 2 Fresh Corn on Cob blanched for 2 minutes, kernels removed from cobs
• 1 English Cucumbers sliced
• 1 Avocado sliced
• 1/4 cup Red Onion thinly sliced
• 4 ounces Crumbled Feta Cheese

Instructions

Sherry Vinaigrette

• In the bowl of a food processor, add garlic, shallot, vinegar, honey, and dijon. Puree mixture. With processor running drizzle in olive oil. Season with salt and pepper to taste. Store in a jar with tight fitting lid for up to one week in refrigerator.

From The Earth Salad

• Preheat oven to 400° F. Toss cherry tomatoes with 1 Tablespoon olive oil, spread in single layer on rimmed baking sheet. Bake for 10 minutes or just until starting to soften and blister.
• Meanwhile, place salad greens in a large bowl or platter. Sprinkle with corn kernels, sliced red onion, cucumber, avocado and crumbled feta cheese. Add blistered tomatoes. Drizzle with Sherry Vinaigrette and enjoy!

The post From The Earth Salad with Sherry Vinaigrette appeared first on Lemony Thyme.

The first way is rather traditional made with spaghetti and lots of cheese and pepper!

The second is prepared with spaghetti squash! Equally as delicious, gluten free and low carb friendly!

If I may, for just a minute, share the highlights of our weekend. There’s a Jump to Recipe button just above if you’d like to skip the recap. No hard feelings :)

I planned and delivered a Tailgate Luncheon Birthday Party for 45 people on Saturday! eeeek!

It was such an amazing experience AND they loved it!!

Tailgate Luncheon Menu

• Slow Smoked Pulled Pork Sliders with 4 BBQ Sauces, including White BBQ Sauce
• Classic Coleslaw
• Three Cheese Mac ‘n’ Cheese
• Baked Beans
• Asian Beef Meatballs
• Chili Cheese Dog Tailgate Sliders
• Mardi Gras Wings with Celery/Carrots/Ranch Dressing
• From the Earth Salad with Sherry Vinaigrette
• Buffalo Chicken Dip with Tostitos Scoops
• Apache Bread Dip with Fritos Scoops
• Million Dollar Bacon (for the Bloody Mary Bar)

After being apart for six weeks, our bus is back home – better than ever!! We took her to the VW Invasion at Caffeine & Octane on Sunday. Incredible group of passionate car owners! I made a video recap and shared it on TikTok!

After several days of planning and cooking, followed by the camaraderie we experienced at the car show….I’m pretty high on life!

With that great energy I’m making Cacio e Pepe. Cheese and pepper pasta (or cheese & pepper spaghetti squash).

My first taste of this dish was during a dream Italian vacation Nick and I took a couple years ago. The first leg of our trip was in Rome where we aptly took a “Cooking Class in Rome.”

We have relived this trip over and over through stories we’ve shared and recipes we’ve recreated at home. At the close of our class, our instructor, chef Andrea, gave us these words of advice. Do not leave Rome without having Cacio e Pepe.

He went further and recommended the restaurant Roma Sparita which was walking distance from our hotel. Little did we know at the time that Anthony Bourdain’s No Reservation’s in Rome episode featured this very dish.

I decided to share this recipe made in a parmesan cheese bowl, just the way it was served at Roma Sparita!

Well, almost the same way. I’m serving mine with spaghetti squash, but you do you!

How To Cook Spaghetti Squash

• Cut squash in half
• Use a spoon to scrape out the seeds
• Coat cut side with olive oil, sprinkle with salt & pepper
• Place cut side down on baking sheet
• Bake at 400 degrees F. for 45 minutes
• Using two forks, scrape the squash strands from skins

Cacio e Pepe Basic Steps

• Melt butter in a pan over medium heat
• Add freshly cracked pepper and toast for 1 minute
• If using pasta add in an little pasta water
• Add in cooked pasta or spaghetti squash
• Stir to coat with butter & pepper, reduce heat to low
• Sprinkle with pecorino romano cheese and toss to combine
• For spaghetti squash swirl in a little cream (in place of pasta water)
• Serve in parmesan crisp bowl

This dish is Italian comfort food made from the simplest of ingredients. It’s cheesy with a nice peppery finish. The Parmesan Crisp Bowl is like dessert!

Don’t forget to follow us @LemonyThyme on Instagram and Facebook! And check out our latest TikTok videos and Pinterest boards too!

All my best,
xo Libby

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Cacio e Pepe Spaghetti Squash (served in Parmesan Crisp Bowls

This dish is Italian comfort food made from the simplest of ingredients. It's cheesy with a nice peppery finish. The parmesan crisp bowl is like dessert!

Course Entree

Cuisine Italian

Prep Time 5 minutes minutes

Cook Time 55 minutes minutes

Servings 2

Ingredients

For the Spaghetti Squash

• 1 medium spaghetti squash
• 1 Tablespoon olive oil
• salt & pepper

For the Parmesan Crisp Bowls

• 1 cup parmesan cheese finely shredded

For the Cacio e Pepe

• 2 Tablespoons butter
• 1 teaspoon freshly cracked black pepper
• 3-4 cups cooked spaghetti squash see above
• 1/2 cup Pecorino Romano cheese grated
• 2 Tablespoons heavy cream
• salt to taste
• 2 Tablespoons Pecorino Romano for garnish

Instructions

For the Spaghetti Squash

• Preheat oven to 400° F.
• Cut squash in half and remove seeds. Coat cut side of each half with olive oil and sprinkle with salt & pepper. Place halves cut side down on a baking sheet. Bake for 45 minutes or until a fork pierces skin easily.
• Using two forks, scrape squash to loosen strands. Remove squash to a bowl and reserve.

For the Parmesan Crisp Bowls

• Line a baking sheet with parchment paper. Make 2 6"-7" diameter circles with the parmesan cheese. Bake for 5-7 minutes until lightly golden.
• Remove from oven and allow to cool for 1 minute. Using a spatula, lift cheese circles and place over inverted bowls. Allow to cool.

For Cacio e Pepe

• Melt butter in skillet over medium heat. Add pepper and toast for 1 minute. Add in cooked spaghetti squash and stir to coat with butter. Reduce heat to low and add Pecorino Romano cheese and stir well. Swirl in a little cream and mix well. Season with salt to taste.
• Transfer to parmesan crisp bowls. Garnish with a sprinkle of Pecorino Romano.

The post Cacio e Pepe Served Two Ways appeared first on Lemony Thyme.

As an East Coast girl, if you tell a West Coast friend that you’re planning to visit say California – inevitably In-N-Out Burger will become a part of the conversation, including how and what to order.

Nick and I made our first California visit together in 2019 and In-N-Out Burger made our bucket list.

Last week we made our 2nd trip to sunny California and checked off another bucket list adventure. We watched our beloved LSU Tigers play at Rose Bowl Stadium!

While the result of the game was not what we had hoped for the stadium, the energy and the excitement far outweighed our expectations.

When the game was over we made a trip to In-N-Out! This time we were armed with a plan of what to order!

At first glance the In-N-Out Burger menu is fairly limited with four food items and 10 drink options. But it’s what’s not listed on the menu that are perhaps the most sought after items.

Like ordering your burger “protein style” which means with a lettuce bun. Or the “3X3” which has three burger patties – which is precisely what we ordered.

Here’s a link to In-N-Out Burger‘s “not-so-secret menu”. What we didn’t know to order the first time around were Animal-Style Fries.

We didn’t make that mistake twice! Animal Fries are crispy French fries topped with caramelized onions, melted cheese and their special sauce. Indulgent and delicious!

This game-day appetizer is now on rotation at home! They are definitely a fan favorite. My College Cooking kids should love this one!!

Don’t forget to follow us @LemonyThyme on Instagram and Facebook! And check out our latest TikTok videos and Pinterest boards too!

All my best,
xo Libby

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Copycat Animal Style Fries

Animal Fries are crispy French fries topped with sautéed onions, melted cheese and their special sauce. Indulgent and delicious!

Course Side Dish

Servings 6

Ingredients

For the Caramelized Onion

• 1 large onion fine diced
• 1 Tablespoon butter
• 1 Tablespoon olive oil
• salt & pepper

For the Special Sauce

• 1/2 cup mayonnaise
• 3 Tablespoons ketchup
• 2 Tablespoons relish
• 1 Tablespoon yellow mustard
• 1 Tablespoon white vinegar

For the Fries

• 1 26 ounce bag frozen french fries
• 6 slices American cheese

Instructions

For the Caramelized Onions

• Saute fine diced onion in butter over medium-low heat until deep golden brown, about 35 – 45 minutes. Season with salt & pepper to taste.

For the Fries

• Meanwhile, oven bake french fries according to package instructions. Remove fries from oven. Top with caramelized onions and sliced American cheese. Return to oven for 3-4 minutes until cheese has melted. Serve topped with special sauce.

For the Special Sauce

• Combine all sauce ingredients in a bowl.

The post How To Make Copycat Animal-Style Fries appeared first on Lemony Thyme.

Autumn produce is popping up on every site I follow! Pumpkins, apples, and lots of comfort food awaits! I for one, am completely inspired!

Bring it on Mother Nature! I’m ready for fall!!

Spaetzle is an egg noodle or dumpling made from a simple batter. Depending on what equipment you have on hand, you can make it in various sizes.

For us, we’ve always pressed our dough through a metal colander with fairly large holes.  A simple yet effective way to create the noodles.

However all that changed when my Secret Santa gifted me a Spaetzle Maker Lid!

Making Spaetzle

You simply place the lid over a pot of gently boiling salted water. Scrape the dough across the holes and within mere minutes, noodles are floating below. It’s quite fun!!

Once drained, saute the noodles in a skillet of melted butter. 

To serve, Spaetzle is often paired with a gravy or sauce, much like you would serve rice or noodles. 

Sage Browned Butter

We’re always looking for excuses to make sage browned butter, so we’ll be infusing a little flavor that way.

Sage is the most glorious of herbs when sizzled in a little salted butter. The leaves become crispy, a delicacy on their own.

To make the sage browned butter melt the butter slowly over low heat. It will take on a nutty flavor transforming it into an aromatic pool of liquid love!! I mean full on love affair!

To Serve the Spaetzle

Toss the spaetzle noodles in the toasted browned butter before serving.

Let’s talk about Oktoberfest for a minute. For most of my life I thought Oktoberfest was celebrated in October.

But that’s not actually the case.

Oktoberfest is held annually on the grounds of Theresienwiese in Munich Germany. It traditionally runs for the last two weeks of September, ending very early in October.

While the event has been cancelled the past two years due to the pandemic, officials are hopeful that the celebration will take place in 2022. No question, attending this glorious festival one year is on our bucket list!

Nick and I took a German cooking class last fall. We prepared several dishes, paired with various wines and beer. It was a blast and a wonderful way to kick off the autumn season!

This year we shall celebrate with a German-themed feast of our own. Of course this Simple Sage Brown Butter Spaetzle Recipe is a must try.

Here are some other favorite German recipes that are easily prepared at home:

• Wienerschnitzel
• Sweet & Sour Red Cabbage
• Warm German Potato Salad
• Cucumber-Dill Salad (Gurkensalat)
• Chicken Schnitzel
• Crispy Brussels Sprouts with Bacon
• Sauerkraut

Don’t forget to follow us @LemonyThyme on Instagram, TikTok and Facebook!

All my best,
xo Libby

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Simple Sage Browned Butter Spaetzle

I thought it might be fun to do a little Oktoberfest inspired meal that included simple Sage Brown Butter Spaetzle dumplings.

Course Side Dish

Cuisine German

Prep Time 15 minutes minutes

Cook Time 10 minutes minutes

Ingredients

• 1 cup flour
• 1 tsp. salt
• 1/2 tsp. white pepper
• 1/2 tsp. nutmeg
• 2 Lg. eggs
• 1/4 cup milk
• 3 Tablespoons butter
• 6 fresh sage leaves

Instructions

• In large bowl, combine the flour, salt, pepper, and nutmeg.
• In another small mixing bowl whisk the eggs and milk together.
• Make a well in the center of the dry ingredients and pour in the egg-milk mixture.
• Gradually draw in the flour from the sides and combine well: the dough should be smooth and thick.
• Let the dough rest for 10 – 15 minutes.
• Bring 3 quarts of salted water to boil in a large pot, then reduce to simmer.
• To form the spaetzle, hold a large holed colander or spaetzle lid over the simmering water and push the dough through the holes with a spatula.
• Do this in batches so you don’t overcrowd the pot. Cook for 3-4 minutes or until the spaetzle floats to the surface, stirring gently to prevent sticking.
• Drain the spaetzle in a colander and rinse with cool water.
• Melt the butter in a large skillet over medium heat and add the sage leaves, sauteing until butter begins to turn golden brown.
• Add spaetzle and toss to coat, cooking for 1-2 minutes.
• Season with salt & pepper before serving.
• Garnish with crispy sage leaves.

The post Simple Sage Browned Butter Spaetzle Recipe appeared first on Lemony Thyme.

If you’re like me, you are hanging on to every bit of summer. I wanted to make a coleslaw recipe that sings of summer. Bright, cheerful, and refreshing.

I also wanted to make a Jerk Turkey Burger and knew this would pair perfectly.

It’s a Win-Win!

You need a rainbow of colors for this Caribbean inspired coleslaw! With that comes a wonderful variety of textures and bright flavors.

You can mix and match the ingredients you include in this slaw. I knew I wanted to include mango to give it the Caribbean vibe. I also wanted the crunch that shredded carrots deliver.

The Caribbean Coleslaw Ingredients

• Green cabbage
• Purple cabbage
• Red bell pepper
• Mango
• Shredded carrots
• Jalapeno

For the Citrus Dressing I used mayonnaise as my base. You could certainly go with a more tangy vinegar based dressing. The fresh orange juice really adds the citrus pop.

The Citrus Dressing Ingredients

• Mayonnaise
• Apple cider vinegar
• Orange juice
• Dash of hot sauce
• Salt & pepper

This citrus dressing is light with bright bursts of orange flavor. You can adjust the hot sauce to give it a little kick.

This is meant to be a quick & easy slaw. Nothing fancy, but really pretty with the rainbow of colors.

The Method

• Shred or fine dice ingredients
• Toss with dressing
• Serve

Because sometimes simple is all you need!

Whether you’re topping your Jerk Turkey Burger or Pulled Pork Sandwich, a good coleslaw recipe can be a game-changer!

Here are some of our other coleslaw recipes you might enjoy!

• Apple Fennel Slaw {with Orange Cumin Dressing}
• Classic Coleslaw
• Sesame Brussels Sprout Slaw

Are there recipes that remind you of a favorite vacation that you’d like to see us recreate? I’d love for you to comment below. Your feedback is so important to me (and keeps the recipe love fresh).

Don’t forget to follow us @LemonyThyme on Instagram and Facebook! And check out our latest TikTok videos and Pinterest boards too!

All my best,
xo Libby

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Colorful Caribbean Coleslaw with Citrus Dressing

Colorful Caribbean Coleslaw with Citrus Dressing is bursting with bright tropical flavors.

Course Side Dish

Prep Time 15 minutes minutes

Servings 6

Author Libby with Lemony Thyme

Ingredients

For the Coleslaw

• 1 cup shredded green cabbage
• 1 cup shredded purple cabbage
• 1 cup shredded carrots
• 1/2 cup julienned red pepper
• 1/2 cup diced mango
• 1 small jalapeno, diced

For the Dressing

• 1/2 cup mayonnaise
• 2 Tablespoons orange juice
• 1 Tablespoon apple cider vinegar
• 2 dashes hot sauce
• salt & pepper to taste

Instructions

• Combine all coleslaw ingredients in a bowl. Mix dressing ingredients in a small bowl then pour desired amount over coleslaw.

The post Colorful Caribbean Coleslaw with Citrus Dressing appeared first on Lemony Thyme.

It’s slightly sweet with the perfect tangy love and will make your baby greens dance.

And it takes all of 3 minutes to make.

What are you waiting for?

Key Ingredients

• Olive Oil – In this recipe you’ll want a mild neutral oil vs. an EVOO
• White Balsamic Vinegar – available in some grocery stores but you may need to pay a visit to a specialty store for more variety
• Honey or Maple Syrup – you can play with which you prefer depending on the flavor profile you’re looking for or the type of salad
• Salt & pepper – keep it simple for this base recipe

Optional Ingredients

• Citrus Juice – adding one Tablespoon of fresh lemon, orange or even grapefruit juice gives you a lovely citrus flavor
• Shallot – adding fine diced shallot gives you a bit of a bite without overpowering the vinaigrette like garlic would do
• Dijon Mustard – one Tablespoon of Dijon transforms this dressing into a creamy extra tangy dressing
• Mayonnaise or Greek Yogurt – replace half of the olive oil with either mayonnaise or Greek yogurt for a super cream vinaigrette
• Fresh Herbs – because this vinaigrette has a sweet side I would use fresh herbs like Lemony Thyme, Tarragon, or Basil

Specialty olive oil & balsamic vinegar stores are popping up all around us. We even have vendors at our local farmers market who sell a nice variety of flavored oils & vinegars.

If you’ve never visited one of these tasting stores, I highly recommend it! And if you’re lucky the store representative will help you make some really great flavor pairings.

Blueberry Basil anyone? Orange Ginger? How about Wild Mushroom & Sage?

This white balsamic dressing is so versatile. It can take a simple bowl of mixed greens and make it the talk of the table.

White Balsamic Vinaigrette is perfect with our Fig & Walnut Arugula Salad with Chickpeas & Gorgonzola.

Don’t forget to follow us @LemonyThyme on Instagram and Facebook! And check out our latest TikTok videos and Pinterest boards too!

All my best,
xo Libby

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Super Simple White Balsamic Vinaigrette

You'll want this Super Simple White Balsamic Vinaigrette in your salad dressing rotation! It's slightly sweet with the perfect tangy love.

Course Dressing

Prep Time 3 minutes minutes

Author Libby with Lemony Thyme

Ingredients

• 1/2 cup neutral olive oil
• 1/4 cup white balsamic vinegar or more to taste
• 2 Tablespoons honey or maple syrup
• salt & pepper to taste

Instructions

• Combine all ingredients in a jar with a tight fitting lid. Shake well. Store in refrigerator for up to a month.

The post Super Simple White Balsamic Vinaigrette Recipe appeared first on Lemony Thyme.