Peach, Berry & Basil Fruit Salad with Orange Vinaigrette.

Something special happens when the warm orange vinaigrette meets the sliced peaches and berries.  Something really special.  This wonderful Peach, Berry & Basil Fruit Salad is sweet and sexy enough to be served as dessert.  I say let ’em eat dessert for breakfast, lunch, and dinner. 

This is the second Cooking Light recipe that I’ve shared, in as many days, that allows me to incorporate fresh tender basil leaves.  Not sure if I’m more excited about my fresh herbs bursting with love or to share some lightened up recipes.  I hope you enjoy the direction we’re headed.

Never fear, with me you can be assured Adventures in Chocolate are always lingering in the shadows.  There are simply those times that fruit doesn’t compare to chocolate, even when it’s this good.

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Peach, Berry & Basil Fruit Salad {with Orange Vinaigrette}

Course Salad

Prep Time 10 minutes minutes

Cook Time 15 minutes minutes

Total Time 25 minutes minutes

Servings 4

Author Cooking Light Magazine, May 2007

Ingredients

For the vinaigrette…

• 1 cup fresh orange juice
• 1 1/2 Tbl. sugar
• 1 1/2 Tbl. champagne vinegar or white wine vinegar
• 1 Tbl. extra-virgin olive oil
• 1 Tbl. butter
• pinch of salt

For the fruit salad…

• 1 1/2 cups fresh blueberries
• 1 lb. fresh strawberries halved
• 2-3 small ripe peaches or nectarines each cut into 8 wedges
• 1/4 cup small fresh basil leaves

Instructions

For the vinaigrette…

• Combine the first three ingredients in a small sauce pan; bring to a boil. Cook until reduced to 1/2 cup (about 15 minutes). Add olive oil, butter, and salt to pan, stirring with a whisk. Let stand 2 minutes.

For the fruit salad…

• Combine strawberries, blueberries, and peaches in a large bowl. Add warm vinaigrette just before serving. Sprinkle with fresh basil leaves.

The post Peach, Berry & Basil Fruit Salad {with Orange Vinaigrette} appeared first on Lemony Thyme.

I hope the picture above does this dish justice. 

It was amazing. 

I’m not one to go crazy with personal horn tooting but this was a huge success. 

I have shared it with 13 people as of noontime today.  The responses were unanimous.  “Oh my.”  “Can I have one more bite.”  “Yum!”  “Is this recipe on Lemony Thyme?”

I’ve been making lasagna for nearly 30 years. 

In the early days my choice of ingredients weren’t necessarily classic (breakfast sausage links do not belong in lasagna) but the process hasn’t changed. 

So for my friend Sherry, who stands firm that any recipe with more than 5-ingredients, just isn’t happening in her kitchen….I’m going to break this down into Steps. 

You’ve got this girl.

Even as a veteran lasagna maker, I approach each one as a process….with clearly defined steps.  Here are my Farmers Market Roasted Veggie Lasagna Steps.

Step #1 ~ Gather all Ingredients

Gather all ingredients.  Don’t skip this step.  Cooking is so much easier when you have everything you need at hand.

Step #2 ~ Roast Veggies

Roast Veggies.  Slice and dice a good variety of veggies. 

We used zucchini, eggplant, summer squash, and broccoli.  That’s what the Farmers Market gave us.  Please use what’s fresh and local. 

You’ll want about 8 cups of veggies (cutting them thinly or bite-sized), tossed lightly with olive oil, shredded parmesan cheese, fresh herb sprigs, garlic & herb seasoning, salt & pepper. 

I prepped the veggies in two batches (a gallon Ziploc bag is a great way to toss), then spread them onto two shallow baking sheets and baked them for about 30 minutes, until tender.  Reserve. 

I also sautéed 2 cups of fresh spinach with some minced garlic, then pressed it dry between paper towels.  You could use thawed frozen spinach as well.

Note to Sherry:  Don’t stress over this step.  Can be done a day ahead.  Choose your veggies, your favorites.  The additional ingredients are conveniently limited to five.  You definitely have this!!

Step #3 ~ Cook Noodles

Cook your noodles.  While your veggies are roasting, bring a big pot of salted water to boil (big pot 2-3 gallon), add lasagna noodles and boil until al dente. 

You don’t want to over cook the noodles as they will finish cooking in the lasagna.  Drain and rinse cooked noodles under cold water.  

I know there are No-Boil noodles available, I’ve never used them and don’t judge those who do.

Can be made ahead.  Lay flat in single layer on parchment paper and reserve.

Step #4 ~ Make Sauce

Make your sauce.  While your noodles are cooking, start your sauce. 

When I’m making lasagna there are two things I don’t want to run out of.  Sauce and cheese. 

Make a big batch of sauce. 

If you have any leftover, you can freeze it or use it in almost any other comfort food dish. 

Because this is a Vegetable Lasagna, start off with a good amount of shredded carrots and onion (at least 3 cups worth). 

Sauté veggies in butter until tender, then dust with flour, stirring constantly.  Once fully incorporated and bubbly, slowly whisk in milk/cream, stirring constantly.  Sauce will thicken when it comes to a ‘gentle’ boil and as it cools. 

Remove from heat, add in parmesan cheese and whisk until melted.  Reserve.

Can be made ahead, just reheat slowly before assembling lasagna.

Step #5 ~ Prepare Cheeses

Prepare your cheeses.  In this case we used an herbed ricotta cheese, Parmesan cheese, and mozzarella cheese. 

The ricotta is beaten together with eggs, parmesan cheese, garlic & herb seasonings and dried basil. 

For the parm and mozzarella, I used two 8-ounce blocks and shredded them.  Each block yielded 3-4 cups of shredded cheese. 

Freshly shredded cheese vs. the prepackaged already shredded kind is much creamier and you get so much more for your $$.

Can be done ahead.  If you don’t have time to shred or shredding cheese is a deal breaker, buy the prepackaged kind.

Step #6 ~ Toast Your Breadcrumbs

Toasted breadcrumbs.  I love finishing this delicate lasagna with a layer of toasted panko breadcrumbs. 

It’s an easy step that adds a little something special to the dish.

Step #7 ~ Assembly

Assemble the layers.  All the heavy lifting has been done, now the fun begins.  I must admit I get a bit giddy over assembling all of these layers of goodness:

1. Sauce ~ Ladle just enough sauce to cover the bottom of your lasagna pan.

2. Noodles ~ Lay three noodles, side by side, on top of sauce.

3. Ricotta ~ Drop about 1/4th of ricotta mixture by spoonfuls over noodles.  Spread with fork.

4. Cheeses ~ Sprinkle about 1/4th of shredded cheeses over ricotta.

5. Veggies ~ Layer 1/3rd of roasted veggies over cheeses.

6. Sauce ~ Ladle about 2 cups of sauce over veggies.

7. Repeat ~ Continue at assembly step #2 above for three more layers.

8. Finish ~ Top final layer of noodles with remaining ricotta, sauce, grated cheeses and a generous sprinkling of toasted breadcrumbs.

Step #8 ~ Bake & Rest

Bake & Rest.  Resting your lasagna after you bake it is almost as important. 

Bake Farmers Market Roasted Veggie Lasagna at 350 degrees for one hour.  Allow to rest for 30 minutes before serving.

This Farmers Market Roasted Veggie Lasagna is layered with so much veggie love. This recipe makes a big batch.  Definitely enough to share with a dozen or so of your closest friends.  We call that {Share the Love} around here.

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, TikTok and Facebook!

All my best,
xo Libby

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Farmers Market Roasted Veggie Lasagna

This Farmers Market Roasted Veggie Lasagna is layered with so much veggie love. This recipe makes a big batch. 

Prep Time 1 hour hour

Cook Time 1 hour hour

Resting Time 30 minutes minutes

Total Time 2 hours hours

Servings 12

Author Libby with Lemony Thyme

Ingredients

For the roasted veggies…

• 2 sm.-med. zucchini thinly sliced lengthwise
• 2 sm.-med. summer squash thinly sliced
• 1 eggplant partially peeled and sliced into 1/4-thick rounds
• 3 cups fresh broccoli florets
• 1/4 cup olive oil
• 1/2 cup shredded parmesan cheese
• 6-8 sprigs of fresh herbs lemony thyme, oregano, thyme
• 1 Tbl. garlic & herb seasoning
• 1/2 tsp. salt & pepper
• 2 cups fresh spinach leaves
• 1 Tbl. olive oil
• 3 cloves minced garlic

For the noodles…

• 12 uncooked lasagna noodles
• 1 Tbl. salt

For the sauce…

• 4 carrots grated
• 1 large onion finely diced
• 6 Tbl. butter
• 6 Tbl. flour
• 8 cups milk/cream or half & half
• 2 cup parmesan cheese grated
• pinch red pepper flakes optional

For the cheeses…

• 1 15 ounce container ricotta cheese
• 2 eggs
• 1/2 cup parmesan cheese grated
• 1 tsp. garlic & herb seasoning
• 1 tsp. dried basil
• 8 ounce block mozzarella cheese freshly shredded (3-4 cups)
• 8 ounces parmesan cheese freshly shredded (3-4 cups)

For the toasted breadcrumbs…

• 2 cups panko breadcrumbs
• spray olive oil

Instructions

For the roasted veggies…

• Preheat oven to 375 degrees. Cut veggies thinly or bite-sized, toss lightly with about olive oil, parmesan cheese, fresh herb sprigs, garlic & herb seasoning, salt & pepper. Then spread onto two shallow baking sheets and bake for about 30 minutes, or until tender. Reserve. Can be done a day ahead.
• Sauté fresh spinach in olive oil with minced garlic, for 2-3 minutes. Cover and remove from heat until wilted. Press between paper towels to remove liquid. Reserve.

For the noodles…

• Bring a large pot of water to boil (2-3 gallons). Add salt, then add noodles one by one (do not break). Stir gently as they soften until all are completely covered with water. Return to a boil and cook 10-12 minutes or until al dente, stirring occasionally. Do not overcook as they will finish cooking in the lasagna.

For the sauce…

• Sauté carrots and onion in butter for 5-7 minutes over medium heat. Then dust with flour, stirring constantly. Once fully incorporated and bubbly, slowly whisk in milk/cream, stirring constantly. Sauce will thicken when it comes to a ‘gentle’ boil. Remove from heat, add in 1 cup parmesan cheese and red pepper flakes; whisk until melted. Reserve.

For the cheeses…

• In a small bowl whisk together ricotta, eggs, 1/2 cup parmesan cheese, garlic & herb seasoning and dried basil. Reserve.
• Shred mozzarella and parmesan cheese. Reserve.

For the toasted breadcrumbs…

• Spray shallow baking sheet with olive oil spray. Spread panko in thin layer, then spray lightly with olive oil spray. Bake at 350 degrees for 5-7 minutes or until just beginning to turn golden brown. Remove and reserve.

For the assembly…

• Ladle just enough sauce to cover the bottom of your lasagna pan.
• Lay three noodles, side by side, on top of sauce.
• Drop about 1/4th of ricotta mixture by spoonfuls over noodles. Spread with fork.
• Sprinkle about 1/4th of shredded cheeses over ricotta.
• Layer 1/3rd of roasted veggies over cheeses.
• Ladle about 2 cups of sauce over veggies.
• Continue at step #2 above for three more layers.
• Top final layer of noodles with remaining ricotta, sauce, grated cheeses and a generous sprinkling of toasted breadcrumbs.

Bake & rest…

• Bake at 350 degrees for one hour. Cover with foil part way through if crumbs begin to brown too much. Rest at least 30 minutes before serving.

Notes

Allow lasagna to rest for 30 minutes before serving.

The post Farmers Market Roasted Veggie Lasagna {Share the Love} appeared first on Lemony Thyme.

The next time you visit your local Farmers Market have this recipe in the back of your mind.  In fact if you arrive near the close of the market, which means the ‘prettiest’ veggies will have been picked over, you’ll often find farmers willing to let their remaining produce go at a reduced price.  Perfect for making a giant batch of Farmers Market Minestrone Soup which allows you to {Share the Love}.

When I make this beautiful soup I like to use a couple cooking methods to get to the end result.  I most always start my soups with a mirapoix (trio of diced onion, carrots, and celery) sauteed in a heavy bottom pot.  For this batch I also diced and sliced up an assortment of squash varieties and a few tomatoes and oven roasted them.

Roasting veggies allows them to begin to caramelize adding flavor and texture.  A wonderful combination in this tomato based soup.  Whether tomatoes are abundant at the market (the rain has pushed them back in our area) or whether you use canned tomatoes (preferably No-Salt Added), the end result will be amazing.

There are so many variations to Minestrone Soup.  I wanted ours packed with nutrients and protein so I added red kidney beans and white beans.

I also cooked up some Ditalini pasta as an optional add.  When making a giant batch of soup that inevitably will be reheated a couple times (or frozen), I like to keep the pasta separate so it doesn’t go from dainty to daunting (not to mention sucking up all your glorious veggie broth).

We’ve decided starting each week with a pot of Farmers Market Minestrone Soup will not only keep us happy, but make for some very tasty (and healthy) lunches.

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Farmers Market Minestrone Soup {Share the Love}

Course Soup

Prep Time 15 minutes minutes

Cook Time 15 minutes minutes

Total Time 30 minutes minutes

Servings 8 -10

Author Libby with Lemony Thyme

Ingredients

• 4-5 assorted summer squash medium diced
• 2 Tbl. olive oil divided
• 1 large onion diced
• 3 carrots diced
• 3 celery ribs diced
• 3 garlic cloves minced
• 1 28- ounce can diced tomatoes no-salt added
• 1 28- ounce can crushed tomatoes
• or can use 5 lbs. fresh tomatoes skins and seeds removed
• 1-2 cups vegetable broth depending on desired thickness
• 1 Tbl. dried oregano
• 1 Tbl. dried basil
• 1-2 ears of fresh corn kernels or 1 cup frozen
• 1 14- ounce can red kidney beans rinsed and drained
• 1 14- ounce can Great Northern white beans rinsed and drained
• 6 oz. dried small pasta such as Ditalini
• freshly cracked pepper to taste
• Parmesan cheese grated for topping

Instructions

• Preheat oven to 400 degrees. Coat shallow baking sheet with cooking spray.
• Toss diced squash and zucchini in 1 Tbl. olive oil and spread in a single layer on baking sheet and roast for 10 – 15, until just beginning to brown.
• Meanwhile cook pasta according to package instructions and set aside. In a Dutch oven or heavy bottom pot, add 1 Tbl. olive oil and saute onion, carrots, and celery over medium heat until just tender, about 5 minutes. Add in the garlic and stir until fragrant about 1 minute. Add in tomatoes, broth, oregano and basil. Bring mixture to a boil, then reduce to a low simmer for about 5 minutes.
• When squash is lightly browned add to the soup, along with the canned beans. Adjust seasoning to taste and heat through, stirring occasionally.
• When ready to serve add about 1/2 cup of cooked warm pasta to the bottom of individual soup bowls. Top with hot Minestrone Soup. Sprinkle with grated Parmesan cheese.

The post Farmers Market Minestrone Soup {Share the Love} appeared first on Lemony Thyme.

Perhaps the dish I remember most from my childhood is Beefaroni.  Not the canned type, but Homemade Beefaroni, that I think we had every week.  It’s affordable, easy to prepare, family friendly, and so delicious.  For that reason I consider this a comfort food recipe.

I made One Pot Homemade Beefaroni on Sunday and have been enjoying it for lunch this week.  This recipe makes 12 servings so it’s a great family meal or pot luck dish to share.

The above step-by-step pictures basically illustrate just how easy this dish is to prepare. I must be honest and tell you that I have admired “One-Pot” dishes for months on Pinterest.  This was my first attempt.  I found the key to even cooking of the elbows was to stir a couple times during the simmering process, other than that….ONE POT people!! Bam!!

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One Pot Homemade Beefaroni

Prep Time 10 minutes minutes

Cook Time 30 minutes minutes

Total Time 40 minutes minutes

Servings 12

Calories 193kcal

Author Libby with Lemony Thyme

Ingredients

• 1 Tbl. butter
• 8 ounces fresh mushrooms sliced
• 1 onion diced
• 2 garlic cloves minced
• 1 lb. lean ground beef
• 1 28- ounce crushed tomatoes preferably no salt added
• 1 14.5- ounce can fire roasted diced tomatoes preferably no salt added
• 1 cup chicken or beef broth
• 1 tsp. dried basil
• 1/2 tsp. dried oregano
• 1/2 tsp. crushed red pepper flakes
• salt & pepper to taste
• 5 ounces elbow macaroni
• grated parmesan cheese to serve

Instructions

• Melt butter in a Dutch oven over medium heat. Add mushroom slices and cook 2-3 minutes, stirring once. Add diced onion and sauté for 4-5 minutes, until onions are tender. Add in garlic and ground beef. Use wooden spoon to break up beef; cook until meat is no longer pink. Drain off any liquid.
• Add tomatoes, broth and seasonings. Bring to a simmer. Stir in macaroni, making sure it is completely covered with sauce. Cover, reduce heat to low and simmer for 15-20 minutes or until pasta is tender.
• Serve with a sprinkle of freshly grated parmesan cheese

Notes

Each serving = 5 WW Pts+

The post One Pot Homemade Beefaroni appeared first on Lemony Thyme.

For our Thanksgiving Dinner yesterday I served Parmesan Herb Roasted Veggies.  It was my secret weapon to help keep me on my Healthy Choices plan.  I knew no matter what else tempted me I could find comfort in that dish.  Today as a fridge full of leftovers called to me…the first thing I did was make this soup.

We make Roasted Veggies year-round.  Whatever fresh vegetables catch my eye are sliced and diced, tossed with fresh herbs, olive oil, parmesan cheese, salt & pepper before heading to the oven to feel the caramelized love.

Recipe note:  Dice your veggies to size based on cooking time.  For instance, zucchini and summer squash are softer and will cook more quickly so something less than a 1/2-inch thick slice works well.  Onions, if cut too small will brown quickly, so give them a nice 1/2-inch wedge cut (see photo below).  Sweet potato on the other hand is more dense, taking it a bit longer to become tender; go with a smaller dice for those.  We don’t worry too much about Brussels sprouts.  If they come out of the oven with a crispy outer layer, remove it and have yourself a snack. Welcome Brussels Chips.

When the veggies are tender and just beginning to brown on the edges, remove from the oven, discard large herb stems then transfer into your favorite soup pot.  I added a can of diced tomatoes (preferably no-salt added) and a quart of vegetable broth.  Season to taste with dried herbs and spices like basil, oregano, a pinch of cayenne. Depending on the volume of soup you wish to achieve you can add more or less broth and/or tomatoes.

Roasting vegetables enhances their flavor (same can be said for soup bones).  This one step can take a ho-hum soup and make it oh-yum whoop whoop.  Haha.  Forgive me.  Don’t be afraid to season-up with dried herbs.  They give a wonderful flavor pop that can make an almost fat-free soup feel like a bowl of comfort food love.

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Parmesan & Herb Roasted Vegetable Soup

Prep Time 15 minutes minutes

Cook Time 45 minutes minutes

Total Time 1 hour hour

Servings 6

Author Libby with Lemony Thyme

Ingredients

For roasted veggies…

• 2 small zucchini sliced
• 2 small yellow squash sliced
• 1 small white onion diced
• 1 small red onion diced
• 1 small sweet potato peeled and diced
• 1/2 – 1 lb. Brussels sprouts trimmed and halved
• 2 sprigs fresh thyme
• 2 sprigs fresh rosemary
• 8-10 fresh sage leaves
• 1/2 tsp. Mrs. Dash garlic & herb seasoning
• salt & pepper
• 1 Tbl. olive oil
• 1/4 cup finely grated parmesan cheese

For the soup…

• 1 can diced tomatoes preferably no-salt added
• 1 quart vegetable broth or favorite
• 1/2 tsp. dried basil
• 1/4 tsp. ground oregano
• 1/8 tsp. cayenne pepper
• salt & pepper to taste

Instructions

For the roasted veggies…

• Preheat oven to 375 degrees.
• Slice and dice veggies. Larger pieces for soft veggies (like squash and zucchini), smaller pieces for dense veggies (like sweet potatoes). Toss with fresh herbs, olive oil, parmesan cheese, and seasonings. Spread in a single layer on baking sheets. Roast for 30 – 40 minutes until tender and edges just begin to brown.

For the soup…

• When the veggies are tender, remove from the oven, discard large herb stems then transfer into your favorite soup pot.
• Add diced tomatoes (preferably no-salt added) and broth, bring to a gentle simmer. Season to taste with dried herbs. Serve with a sprinkle of parmesan cheese.

The post Parmesan & Herb Roasted Vegetable Soup appeared first on Lemony Thyme.

Before I talk about this wonderful Lemon Basil Shrimp & Pasta dish, I must confess I’ve been keeping something from you.  I wasn’t sure when it would be the right time to tell you.  So I waited until I was sure we were in the clear.  It is with great pride and joy that I share the news.

We have babies.  Hydroponic Herb Babies.  And today was our first harvest, Basil.  We used the most tender delicious basil leaves in this Lemon Basil Shrimp & Pasta recipe I found in Cooking Light.

For Christmas we received the coolest gift, an Aero-Garden.  It came complete with seven herb-pods ready for ‘planting.’  I envisioned them transitioning from their water garden to our back porch pots in the Spring, so I waited to plant them until 6 weeks ago.  Here are some pictures of our journey.

What I’ve come to learn is that these herbs will thrive indoors all year round (er I should say any time of year).  You can harvest them for about 3 months before a new planting is in order.  They require very little attention (water and nutrients every couple of weeks and harvesting as needed).  For those of you who either don’t have the space to grow outdoors OR don’t think you have a green thumb for gardening, this might be for you.  And look what lovely dishes you can make with fresh herbs at your finger tips.

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Lemon Basil Shrimp & Pasta {and some exciting news}

Cook Time 20 minutes minutes

Total Time 20 minutes minutes

Servings 4

Author adapted from Cooking Light, April 2007

Ingredients

• 8 oz. linguine cooked
• 1 lb. medium shrimp peeled and deveined
• 1 Tbl. butter
• 2 Tbl. olive oil
• 3 Tbl. capers drained
• 2 Tbl. fresh lemon juice
• 1 scallion thinly sliced
• a generous handful of fresh basil leaves
• Sea salt
• freshly cracked pepper

Instructions

• Bring a large stock pot of water to boil. Add in linguine, cook according to package instructions.
• Meanwhile, in a large sauté pan, melt butter and olive oil over medium-low heat. Add in shrimp, capers, lemon juice, and scallions. Sauté shrimp for 3-4 minutes until pink and no longer opaque. Remove from heat. Add in strained pasta and basil leaves, toss to coat. Season with salt & pepper to taste.

The post Lemon Basil Shrimp & Pasta {and some exciting news} appeared first on Lemony Thyme.

Roasted Tomato & Mozzarella.

I have seen some wonderful recipes lately for slow roasting tomatoes, like this one by The Foodie Physician.  By cooking them low and slow you get a rich tomato flavor.  They then can be used in dishes as you would sundried tomatoes.  Delicious.

I had a quart of cherry tomatoes begging for their time to shine.  I tossed them in a little olive oil, salt & pepper then spread them onto my favorite baking sheet.  In to a 300 degree oven for an hour plus and voila.

The tomatoes will dehydrate and the edges become nice and caramelized.  They’re delicious just like this, but I wanted to do something special with them.

In comes fresh mozzarella, garlic, and fresh basil leaves.

Top will a good quality extra virgin olive oil, cover, and give the mixture some gentle turns to incorporate the layers.

This little jar of love was fabulous spread on slices of toasted baguette.  It found it’s way into my bowl of penne…..Yum!  And the tail end made the most delicious pizza topping.  I stored it in the refrigerator, which caused the olive oil to congeal.  Simply bring the Roasted Tomato & Mozzarella up to room temperature before each use.  Enjoy!

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Blueberry, Basil & Goat Cheese Pasta Salad.

I recently saw an article in Cooking Light Magazine that featured 250 Calorie Pasta Dishes.  The idea was to start with a portion of your favorite cooked pasta, then add 3-4 of your favorite mix-ins to create a fabulous meal.  That got me thinking.

I’ve discovered a love for blueberries and goat cheese paired together.  I’ve also discovered, thanks to Gabby’s Olive Branch, a love for Tuscan Herb OVOO paired with Blueberry Balsamic Vinegar.  Add fresh basil, and in our case the lovely lemon basil, with chopped macadamia nuts and I had visions of this beautiful pasta salad dancing through my dreams.

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Blueberry, Basil & Goat Cheese Pasta Salad

Cook Time 10 minutes minutes

Total Time 10 minutes minutes

Servings 2

Author Libby with Lemony Thyme

Ingredients

For pasta salad…

• 4 oz. penne pasta prepared according to package directions
• 1 Tbl. olive oil
• 1/2 cup fresh blueberries
• 1/4 cup goat cheese crumbles
• 2 Tbl. macadamia nuts chopped
• 2 Tbl. fresh basil leaves
• sea salt & freshly cracked pepper

For blueberry herb vinaigrette…

• 1/4 cup Tuscan Herb EVOO
• 1 Tbl. blueberry balsamic vinegar
• 1 tsp. Dijon mustard

Instructions

For pasta salad…

• Prepare pasta according to package directions. Rinse under cool water and toss with 1 Tbl. olive oil. Chill or serve room temperature.
• Divide cooked pasta into two bowls. Sprinkle each serving with half of blueberries, goat cheese, macadamia nuts, and fresh basil.

For blueberry herb vinaigrette…

• Whisk together vinaigrette ingredients until they emulsify. Drizzle over pasta salad. Season with sea salt & freshly cracked pepper to taste.

The post Blueberry, Basil & Goat Cheese Pasta Salad appeared first on Lemony Thyme.

Provençal Chicken is a wonderful weeknight meal.  It’s light and full of flavor.  Did I mention all you do is add the ingredients into your slow cooker, set it on low and go out the door and start your day.  When you and your family arrive home 8 hours later….well let’s just say you’ll move up a notch on your way to rock star status.

Provençal Chicken is meant to be a rustic dish.  We used boneless skinless chicken breasts but you could use bone-in chicken, just be sure to remove the skin if you’re going to use our slow cooker method.  Having said that, if you prefer you can prepare this dish in a Dutch oven.  Brown off your chicken pieces before adding the other ingredients then slow braise until the chicken is super tender.

I love the comfort that comes from the slow cooked chicken, tomatoes and beans.  But the Kalamata olives, lemon zest and fresh basil are what make this dish extra special. All of these are added according to taste, as is salt & pepper.  I purposely make this dish without adding salt.  Any time I’m using canned tomatoes or beans, even if they’re ‘No Salt Added’ I like to wait to salt.  Just me.

This dish is great for our family who is making some healthy living choices and is also a nice option for my friends facing similar challenges (Gluten Free in particular).  I see Provençal Chicken making a regular appearance in our kitchen and will look forward to it.

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Provençal Chicken {Slow Cooker Version}

Cook Time 8 hours hours

Total Time 8 hours hours

Servings 4

Calories 290kcal

Author Libby with Lemony Thyme

Ingredients

• 4 boneless skinless chicken breasts about 5 oz. each
• 1 medium onion cut into small wedges
• 2 Tbl. fresh basil chopped (or 2 tsp. dried)
• 1/2 tsp. dried oregano
• 1/3 cup dry white wine optional
• 2 14.5 ounce cans diced tomatoes (no salt added)
• 1 15.5 ounce can white bean, rinsed and drained
• 1/2 cup Kalamata Olives or to taste
• zest of 1 lemon
• 2 Tbl. fresh basil minced

Instructions

• Put chicken breasts and next six ingredients (through white beans) into slow cooker. Cook on low for 8 hours.
• Before serving add Kalamata olives or serve on the side. Serve in bowls with a sprinkle of lemon zest and minced basil. A side of crusty bread goes nicely too.

Notes

Per serving (1 chicken breast + 1/4 tomato/bean sauce) = 6 WW Pts+

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Crisp Cod Cakes with Peach Basil Relish.

I had a moment yesterday.  A really big moment.  I was on my way to work via McDonald’s drive-thru when my phone rang.  The voice on the other end said “Lib, I’ve got to do something.”  I pulled my car into a parking lot and sat and listened.  She proceeded to share a conversation she had with her 7 year-old daughter that morning…a conversation that brought us both to tears.

I turned my car around and began driving to meet her, never hanging up the phone.  When she said “I’ve got to do something” a rush of numb sick tingle came over me.  She was referring to taking control of her health, in particular her weight.  She and I have traveled down this path together several times before.  Over the years, we’ve both seen success and sadly experienced set backs.  I too knew I had to do something, but I wasn’t ready to get back on the scale.  I hadn’t made up my mind that I was committed to sticking to a plan.  After all I love to eat and love to cook, how was this ever going to work.  I kept driving towards her, both of us verbalizing our fears and excuses.  The tears turned to laughter as we recognized how pathetic our attempt to talk each other out of what had to happen was.

As we arrived at Weight Watchers parking lot, we stepped out of our cars, took each other’s hand, and marched took two steps forward and one back until we finally reached the door.  We can do this, we must do this.

While I was there I bought a new cookbook for inspiration :)  I came home during lunch yesterday and made Crisp Cod Cakes with Peach Basil Relish.  It’s my start.

The recipe paired the Cod Cakes with a Peach Basil Relish, which I loved.  It was tart and full of fresh summer sweetness.  It would also be lovely with Fresh Tomato Salsa….now there’s an idea for next time.

I wanted to share this recipe and my big moment while it was fresh, like Peach Basil Relish.  While the cod cakes were quite good, on their own without the relish they were rather ‘plain’ for my taste.  Next time (with only 4 WW Pts+ per cake there will definitely be a next time), I will experiment with different seasonings and herbs.  I see lots of potential for recipe creativity with this one.

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Crisp Cod Cakes {with Peach Basil Relish}

Prep Time 10 minutes minutes

Cook Time 12 minutes minutes

Total Time 22 minutes minutes

Servings 4

Calories 152kcal

Author Weight Watchers (slightly adapted)

Ingredients

For Peach Basil Relish…

• 2 large peaches pitted and cut into 1/4″ dice
• 1/4 cup fresh basil chopped
• 1/4 cup fresh mint chopped
• 1 shallot finely chopped
• 2 tsp. lemon juice
• 1/4 tsp. salt
• 1/4 tsp. pepper
• 1 tsp. honey or agave nectar

For Cod Cakes…

• 1 lb. cod fillet skinned and cut into small pieces
• 1 shallot chopped
• 2 Tbl. fresh parsley
• zest of 1/2 a lemon
• 1/2 tsp. salt
• 1/4 tsp. pepper
• pinch cayenne pepper
• 2 tsp. olive oil

Instructions

For Peach Basil Relish…

• Combine all ingredients in a serving bowl and reserve.

For Cod Cakes…

• In a food processor, combine cod, shallot, parsley, lemon zest, salt, pepper and cayenne. Pulse until finely chopped. With damp hands form mixture into 4 (1/2″ thick) patties.
• Heat oil in a non-stick skillet over medium high heat. Cook patties until browned and cooked through, about 6 minutes per side.
• Serve with Peach Basil Relish

Notes

Per Serving (1 cod cake & 1/2 cup relish) = 4 WW Pts+

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