I scored these gorgeous tomatoes at the market this week, aren’t the colors amazing!  Each year when tomato season hits, we run down the list of our favorite tomato recipes.  Almost in unison, I heard Caprese Salad and Bread Salad.  Just think what gorgeous children those two classics will make.  That’s when the Caprese Panzanella love child was born.

Crusty baguette, cubed then toasted, combined with tomatoes, fresh mozzarella, steamed shrimp, olive oil & vinegar, fresh basil, garlic and cracked black pepper.

Our Caprese Panzanella with Shrimp is the perfect Summer Thyme meal.  Loads of fresh flavor with a nice kick of protein, yet cool and light for those hot summer nights.

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Caprese Panzanella {with Shrimp}

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Total Time 20 minutes minutes

Servings 4

Author Libby with Lemony Thyme

Ingredients

• 3 cups cubed baguette or crusty bread
• 2 cups diced tomatoes
• 1/2 lb. steamed peeled shrimp
• 1/2 cup fresh mozzarella torn or cubed
• 1/4 cup fresh basil leaves
• 1/4 good quality olive oil
• 1 Tbl. balsamic vinegar
• 1 garlic clove minced
• sea salt & freshly cracked black pepper

Instructions

• Preheat oven to 350 degrees. Spread bread cubes onto a baking sheet and toast in oven for 5-7 minutes until crunchy.
• Place bread cubes, diced tomato, cooked shrimp, mozzarella, and basil in a large bowl.
• Whisk olive oil, vinegar and garlic together then drizzle over salad. Only use a couple of tablespoons to begin, then add as needed. Season with salt & pepper.
• Allow salad to sit for 15 minutes so the flavors will blend.

The post Caprese Panzanella {with Shrimp} appeared first on Lemony Thyme.

My kid.  I love her completely.

Her hugs. Listening skills. Eye contact. Thirst for knowledge. Hugs. Witt. Sense of adventure. Genuine interest in what you’re saying.

Having said that, there is an I want this now and my listening skills have gone out the window at this moment, because I want this now quality about her that I admire. Go get it girl. Which is exactly what she did last week.  I’ll tell you more about that, after I introduce our newest savory dish.  I made a bit of heaven. Rosemary Ham & Swiss Savory Bread Pudding…inspired by a Sunday’s with Shelby outing (which on occasion happens on a Saturday).

My kid, aka Shelby, has lived in a very nice townhome in a great town for 3 years.  Albeit OTP (outside the perimeter).  Those that know the Atlanta scene will recognize that there’s a clear divide between ‘inside’ and ‘outside’ of the perimeter.  Side note, most every time we have a Sunday’s with Shelby outing we rely on my car’s navigation system to direct us to the newest hot spot eatery.  And when ‘Rosie’, my car’s navigation spokesperson, says….in 200 yards, turn left on Peri. Meter. Center.  We crack up.  Please tell me you too have named your navigation spokesperson.  Anywho, she’s been yearning to live closer to the action.

She’s forever combing social media, Craig’s list and the like for an opportunity to make the move.  Often what she found was price prohibitive and when something affordable became available it was snatched up faster than the last chicken nugget on the platter.

Shelby’s luck took a turn for the better.  My phone lit up with text messages and pictures with captions.  ‘Potentially mine!!’ ‘This is perfect and I was the first one to come across it.’ ‘Hardwood floors, high ceilings, lots of light.’ ‘The rent is perfect and a prime location!!!!’ followed by six emoticons (the one with the teeth clenched).  Then the phone rang, ‘Eeeek!!! It’s so perfect mom, they even have the same picture in their living room that I have.’ ‘I’m on my way to meet them.  It’s meant to be.’

Stop right there.  When your kid says it’s meant to be, you might as well jump on the band wagon ’cause their mind is made up.

Yep.  Within a week, she was signed, sealed and delivered.

Saturday, after passing a few blocks of cool urban vibe, I arrived at her new destination…Eeeek!…OMG! My first thoughts were that my mom would have loved Shelby’s new neighborhood. Sundays with Shelby are about to get a whole lot hipper.

Not to mention she’s only blocks away from an entrance point to the BeltLine.  An urban renewal project that utilized abandoned railroad tracks to create miles of bicycle and pedestrian trails, connecting parks and green spaces to shops, restaurants and neighborhoods.

After I had my OMG I want to live-your-life moment, we headed off on foot to Krog Street Market.  Designed to be as authentic as the 1920’s warehouse it’s built in. A west-coast style market, in the heart of Inman Park, with a rich history in cooking.  It was originally home to the Atlanta Stove Works.

Atlanta Stove Works introduced a revolutionary form of cast-iron cooking. I researched and soaked in the stories behind the story.  Inman Park is rich in history, the first street car suburb in Atlanta. Street cars have recently been reintroduced to Atlanta, and while they’ve been met with mixed reviews, I hang on to the nostalgia.

We arrived at Krog Street Market hungry!!  The choices were diverse.  Shelby went with the Pimento Cheese Club from Fred’s Meat & Bread with a side of BBQ Fries with White BBQ Sauce.  Whoa.  Applewood smoked bacon, fried green tomato, poblano pepper, spicy mayo, piled into a grilled pimento cheese sandwich. Great folks, passionate about sandwiches and speaking my love language.  Collectively, we didn’t even finish half of this creation.

I couldn’t get past the vast array of choices from Yalla.  The best way I can describe them is as a Middle Eastern Chipotle.  Lots of fresh punchy ingredients, well-balanced with veggies and proteins, prepared in 1 of 3 ways, delivered by a skilled and dynamic staff.  I went with a Pita Sabich.  Hummus, fried eggplant, labne, tahini, amba, herbs, hard boiled egg.  Oh my!

While waiting for our meals to be prepared we discovered several ‘viewing windows’ where eateries were preparing dishes…or in this case making bacon.

We were at Fred’s when I was drawn in to what the gal in the window next door was hand mixing.  At first I thought chicken salad, with bread chunks and greens. Long story short, I dug in and learned she was making Savory Bread Pudding Muffins.  Brilliant.

It’s taken me 800+ words, many pics, and a bunch of pride for my kid’s choice of a new neighborhood to cut to the chase.  Rosemary Ham & Swiss Savory Bread Pudding delivered as individual servings are pure heaven.  The next day I recreated my interpretation for this recipe.

I chose Boar’s Head Rosemary & Sundried Tomato Ham, we first discovered it here, and paired it with Jarlsberg and Parmesan cheese, and sundried tomatoes.  Added day old bread cubes and soaked with seasoned beaten eggs with cream.  Spooned into ramekins or muffin tins and into the oven for about 20 minutes.

I was so giddy about the results that within minutes of picturing, I was on the way to to Share the Love.  We exchanged hugs, how you doings, and then they went straight in.  Two thumbs up from two of Lemony Thyme’s biggest fans.  Love.

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Rosemary Ham & Swiss Savory Bread Pudding

Author Libby with Lemony Thyme

Ingredients

• 3 cups day-old bread, cubed
• 1 cup diced Boar’s Head rosemary ham or favorite
• 1 cup shredded Jarlsberg cheese
• 1/2 cup shredded Parmesan cheese
• 1/2 cup chopped sundried tomatoes fine diced
• 1 cup cream
• 3 eggs
• 1 tsp. Mrs. Dash garlic & herb seasoning
• 1/4 tsp. black pepper
• butter for remekins

Instructions

• In a medium bowl, add ham, cheese, sundried tomatoes, and bread cubes.
• In a separate bowl, beat eggs with cream and seasoning and pour over meat/cheese/bread. Mix well and allow to sit for 10 minutes.
• Preheat oven to 400 degrees.
• Spoon into 8-ounce buttered ramekins or muffins tins.
• Bake for 20-25 minutes or until set.

The post Rosemary Ham & Swiss Savory Bread Pudding appeared first on Lemony Thyme.

I’ve been kicking around the idea of Savory French Toast for some thyme now.  It’s the herbs.  They are insistent that they’ll elevate every meal of the day.  And they are always right.  Our savory French toast became the perfect platform for our decadent and extra special brunch this morning.  Lobster Topped Poached Egg on Savory French Toast.  Spiritual.

Fresh snipped herbs added into the egg/cream mixture become pleasant bursts of flavor.  As I travel down this cooking path one of the most important things I’ve learned is to add flavor.  Don’t miss the opportunity to nuance a recipe with a bit of something unexpected.

Herbs are an easy way to do this, but so are spices.  A pinch of nutmeg or cinnamon, a touch of cayenne when you least expect it, and even a dash of maple syrup added to an otherwise savory sauce can leave your taste buds longing for more.

Our Lobster Topped Poached Egg on Savory French Toast is rich and indulgent.  And worth every mouth-pleasing, soul-soothing bite.

See our post on Oven Baked Lobster Tails for complete instructions on preparing the lobster for this dish.

Here’s a handy how-to link on poaching eggs.

The post Lobster Topped Poached Egg on Savory French Toast appeared first on Lemony Thyme.