Heaven on a plate!

While I haven’t always loved arugula, I’m a fan now! It’s quickly becoming my go-to green!

First off, it’s eats well. Do you know what I mean?

You can stick your fork into an arugula salad and more often than not, you’ll have yourself a pretty perfect bite! You can’t say that about every salad.

For this scrumptious salad there are a multiple shining stars.

Certainly the seasonal fresh figs bring a beautiful sweetness and are gorgeous on the plate. And Walnuts add great texture and a nice buttery flavor.

But the chickpeas and gorgonzola are fighting for top honors.

I believe I have under utilized garbanzo beans. Obviously they’re the star of our Classic Hummus, but they absolutely transform this salad from a “foo-foo pretty on the plate” to a satisfying meal.

Okay maybe light lunch, but nonetheless, chickpeas are where it’s at.

Lastly the gorgonzola. We haven’t discussed the white balsamic vinaigrette yet, but the two are dreamy together.

I do believe my cooking reached a new level when I discovered the power of a good vinaigrette. Whether it’s a nice fresh herby variety or one with a subtle and smooth finish, vinaigrettes are our friend! If you’re looking for inspiration here’s the link to our Dressing & Marinade Recipes.

From an ingredient standpoint, white balsamic vinaigrette is about as basic as you can get. Olive oil, white balsamic, honey or maple syrup, salt & pepper. From a flavor perspective there are loads of ways to mix it up. Hop over to my White Balsamic Vinaigrette recipe to see how I change it up!

One of our local restaurants serves a similar salad but with pears. I may have to recreate that Autumn-Thyme salad this fall.

Just the right tang from blue cheese and white balsamic, mellowed slightly by the creamy chickpeas. I LOVE this salad. You’ve got to try it!

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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Fig & Walnut Arugula Salad with Chickpeas & Gorgonzola

The ingredients in this Fig & Walnut Arugula Salad with Chickpeas & Gorgonzola play so nicely together. Heaven on a plate!

Course Salad

Prep Time 10 minutes minutes

Servings 4

Author Libby with Lemony Thyme

Ingredients

For the Salad

• 5 ounces arugula
• 6 fresh figs, stems removed quartered
• 1 cup shelled walnuts
• 1 cup gorgonzola cheese crumbled
• 1 cup canned chickpeas rinsed and drained

For the White Balsamic Vinaigrette

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

Instructions

For Salad

• Place all salad ingredients in a large bowl.

For White Balsamic Vinaigrette

• Combine all vinaigrette ingredients in a jar with a tight fitting lid. Shake well. Dress the salad lightly, then toss. Add more vinaigrette to taste. Store unused vinaigrette in refrigerator for up to a month.

The post Fig & Walnut Arugula Salad with Chickpeas & Gorgonzola appeared first on Lemony Thyme.

The simple spice blend delivers bold balanced flavor.

The Spice Rub Ingredients

The rub consists of equal parts: salt, granulated garlic, dried oregano & thyme, ground cumin & coriander.

Just a few ingredients deliver maximum flavor in this recipe.

The Cooking Method

You’ll sear the Spice-Rubbed Pork Tenderloin on all sides in a hot cast-iron or oven-proof skillet. The tenderloin is then finished in the oven for another 5 minutes or so.

As with all meat you’re roasting, searing, or grilling – allow it to rest before slicing.

That’s it. So simple and ready to be served in less than 30 minutes.

The Quick & Easy Results

This spice blend delivers a beautifully seasoned savory pork tenderloin, but not spicy hot. You can almost identify each of the spices yet they are so savory and balanced.

I like to serve Spice-Rubbed Pork Tenderloin over a bed of arugula & herbs, a touch of lemon zest and our favorite Fresh Herb Vinaigrette.

This dish is a great no-fuss weeknight meal that could easily be served for Sunday dinner.

However, I love it best the next day. It’s great in sandwiches too. The pork remains juicy and the flavors are just as bold and wonderful, making it a great meal-prep lunch box option.

We’ve also used this same spice blend on chicken thighs and whole roast chicken.

Winner winner!

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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Spice-Rubbed Pork Tenderloin

This spice blend delivers a beautifully seasoned savory pork tenderloin, but not spicy hot. I like to serve Spice-Rubbed Pork Tenderloin over a bed of arugula & herbs, a touch of lemon zest and our favorite Fresh Herb Vinaigrette.

Course Main Course

Prep Time 5 minutes minutes

Cook Time 25 minutes minutes

Servings 4

Author Libby with Lemony Thyme

Ingredients

For Spice-Rubbed Pork Tenderloin

• 1 1 lb. pork tenderloin
• 1 teaspoon granulated garlic
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• 1 teaspoon salt
• 1 Tablespoon olive oil

For Arugula & Herb Salad

• 6 cups baby arugula (about 16 ounces)
• 1 cup fresh herb leaves (such as parsley, basil, cilantro, dill)
• 2 teaspoons fresh lemon zest
• 1 cup Fresh Herb Vinaigrette Recipe link in post

Instructions

For Spice-Rubbed Pork Tenderloin

• Preheat oven to 450° F. Combine the seasonings and rub liberally into pork tenderloin, coating all sides. Heat olive oil in a cast-iron or oven-proof skillet over high heat, sear pork tenderloin on all sides until nicely browned, about 3-4 minutes per side. Transfer to oven and roast until pork reaches an internal temperature of 145° F, about 5 minutes. Allow to rest for 5 minutes before thinly slicing.

For Arugula & Herb Salad

• On a serving platter or large salad bowl, make a bed of fresh arugula and herbs, then sprinkle with lemon zest. Place thinly sliced pork tenderloin on top and spoon fresh herb vinaigrette over pork and greens.

The post Quick & Easy Spice-Rubbed Pork Tenderloin appeared first on Lemony Thyme.

Truth.

I wanted to deliver something beautiful, vibrant and healthy to a special new mom who had just done the same.

Let’s start with this bowl of veggie love.

I included asparagus, corn, cucumber, green beans, red onion, summer squash, sweet peppers, and tri-colored tomatoes.

I blanched the corn on the cob, asparagus and green beans for just a minute or two.

Everything else is raw.

As much as I could dive right into that happy bowl, I wanted to make it a little more comfortable.

Remember, we’re talking new mom :)

So I added tender orzo pasta to the mix and swaddled it in Fresh Herb Vinaigrette.

Oh how I love a chopped salad.

Sure it takes a little time to slice and dice but in the end the message it delivers is clear ~ you are loved.

Couldn’t we all benefit from that message.

This Spring Chopped Salad may be my new favorite and will definitely be on rotation throughout the summer.

Beautiful, vibrant and healthy is the goal.

Fresh bright flavors is what we love and enjoy.

Sending warm hugs to Nicole & CJ as you navigate this amazing parenthood journey (my dream job).

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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Spring Chopped Salad

This Spring Chopped Salad may be my new favorite and will definitely be on rotation throughout the summer. Beautiful, vibrant and healthy is the goal. Fresh bright flavors is what we enjoy.

Course Salad

Prep Time 20 minutes minutes

Servings 4

Author Libby with Lemony Thyme

Ingredients

• 4-6 cups diced fresh veggies I included asparagus, corn, cucumber, green beans, red onion, summer squash, sweet peppers, and tri-colored tomatoes.
• 1/2 pound orzo pasta prepared according to package instructions
• 4 cups baby arugula
• 1 cup Fresh Herb Vinaigrette Recipe link in post
• salt & pepper to taste

Instructions

• Blanch corn on the cob, asparagus and green beans in boiling water for just a minute or two. Then plunge into an ice bath to cool. Remove corn from the cob. Cut all remaining veggies, except arugula, into small diced pieces. Toss cooked orzo with chopped veggies and fresh herb vinaigrette. Serve over a bed of baby arugula.

The post Spring Chopped Salad Delivers Comfort appeared first on Lemony Thyme.