The original viral recipe from @liemessa got over a million views on TikTok! And I’m pretty certain every other food blogger has since posted some version of this feta dish.

And for good reason. It’s absolutely delicious!!!

So as my 21 year-old bonus son goes off to his senior year of college, I was presented with a challenge or a theme if you will (by he and a buddy – who are both quite capable in the kitchen).

Start a recipe series called College Cooking and give us a new recipe each week that we can prepare in our off-campus housing kitchens!

Be sure the ingredients are readily available (and affordable) but help us break free from blue box mac ‘n cheese, frozen pizzas, and fast-food meals.

It’s fairly well documented here on the pages of Lemony Thyme that I love a good theme!

Challenge accepted!

Weekly College Cooking Series

• Recipes using readily available affordable ingredients.
• The recipes will include substitutions for items that may be hard to locate or intimidating.
• Will include how-to techniques for new cooks.
• We’ll stick to basic kitchen equipment, down the road a slow cooker will definitely be involved especially as we head into winter. Click this link to view my top “Essentials, Tips & Ingredients Lists.”
• Each recipe will be full of elevated flavor! Here we go!

I love this challenge already!

Easy Baked Feta & Tomato Pasta with Chicken & Broccoli

This recipe is going to take the key components of the original feta and cherry tomatoes version and turn it into a satisfying easy meal. We’ll add broccoli and chicken and toss it all with cooked pasta at the end!

Check out my 30-second Recipe Video HERE!

Equipment Required

• Cutting board and sharp knife
• 9″ x 13″ Baking Dish
• Oven
• Pasta Pot & Strainer
• Spoon for stirring and serving

Recipe Note: yes, you can substitute a different size baking dish. The key is to find something similar to the same square inches. The dish below is 10″x12″ for example. Square, oval or round works for this recipe.

Ingredients Required for 4 servings

• 2 pints cherry tomatoes
• a head of fresh broccoli
• 1 1/2 lbs. boneless skinless chicken breasts
• 1 8-ounce block feta cheese (packed in water or brine is best)
• 1/2 cup extra virgin olive oil
• 1 pound dried pasta (I used Cavatappi)
• salt & black pepper
• 3 cloves garlic
• 1 handful fresh basil leaves (about 3 Tablespoons chopped)

Preparation

• Preheat oven to 400 degrees F.
• Rinse cherry tomatoes and place in baking dish.
• Cut broccoli into florets (bite-sized pieces), discarding tough stems. Add to baking dish.
• Cut chicken into 1″-1~1/2″ cubes. Add to baking dish and mix with tomatoes and broccoli.
• Add block of feta cheese to center.
• Drizzle with olive oil
• Sprinkle with salt & black pepper
• Bake for 35 minutes

While feta mixture is baking…

• Prepare pasta according to package instructions. You can use any dried pasta in this recipe: cavatappi, elbow macaroni, penne, spaghetti.
• Chop garlic and fresh basil (see Recipe Note below)
• Call mom or dad :)

Recipe Note: while fresh garlic and basil will elevate the flavors in this dish, you can substitute jarred minced garlic and dried basil.

For how to break down a head of garlic or chop fresh basil, see our quick How-To Videos linked in Instagram Story Highlights under College Cooking.

• 1 clove of fresh garlic minced = 1/2 teaspoon of jarred minced garlic
• 1 Tablespoon fresh chopped basil = 1 teaspoon dried basil

Preparation Continued

• When the feta mixture comes out of the oven, sprinkle with minced garlic and chopped basil.
• There will be liquid in the baking dish which will mix with the soft feta to create a delicious sauce.
• Stir well.

• Stir in your drained cooked pasta and serve!

Baked Feta & Tomato Pasta with Chicken & Broccoli is meant to be a complete meal, but a side salad with Greek Red Wine & Feta Vinaigrette would go nicely with this dish!

If you make this recipe, please drop me a comment below! I’d love to see pictures too! Tag me on social media @LemonyThyme on Instagram, TikTok and Facebook! Use the hashtag #collegecooking.

All my best,
xo Libby

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Easy Feta & Tomato Pasta with Chicken & Broccoli

This recipe is going to take the key components of the original feta and cherry tomatoes version and turn it into a satisfying easy meal. We'll add broccoli and chicken and toss it all with cooked pasta at the end!

Course Entree

Prep Time 10 minutes minutes

Cook Time 35 minutes minutes

Servings 4

Author Libby with Lemony Thyme

Ingredients

• 2 pints cherry tomatoes
• 1 head broccoli cut into florets
• 1 1/2 pounds boneless skinless chicken breasts cut into 1" – 1~1/2" cubes
• 1 8 ounce block of feta cheese preferably packed in water or brine
• 1/2 cup extra virgin olive oil
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1 pound dried pasta of choice I used cavatappi
• 3 cloves garlic minced
• 1 handful fresh basil chopped

Instructions

• Preheat oven to 400 degrees F. Rinse cherry tomatoes and place in 9"x13" baking dish. Cut broccoli into florets (bite-sized pieces), discarding tough stems. Add to baking dish. Cut chicken into 1"-1~1/2" cubes. Add to baking dish and mix with tomatoes and broccoli. Add block of feta cheese to center. Drizzle with olive oil and sprinkle with salt & black pepper. Bake for 35 minutes.
• While the feta mixture bakes, prepare pasta according to package instructions. Chop garlic and fresh basil (see Recipe Note below).
• When the feta mixture comes out of the oven, sprinkle with minced garlic and chopped basil. There will be liquid in the baking dish which will mix with the feta to create a delicious sauce. Stir well and serve.

Notes

Recipe adapted from Liemessa.

Recipe Note: while fresh garlic and basil will elevate the flavors in this dish, you can substitute jarred minced garlic and dried basil.

• 1 clove of fresh garlic minced = 1/2 teaspoon of jarred minced garlic
• 1 Tablespoon fresh chopped basil = 1 teaspoon dried basil

 

The post Easy Baked Feta & Tomato Pasta with Chicken & Broccoli appeared first on Lemony Thyme.

It has the perfect balance of savory (hello pesto) with a hint of sweetness.

I’ve literally made five variations of it in the past several weeks, sharing it with friends & family along the way.

Rave reviews from all of my taste-testers!

For anyone following a gluten free diet, or looking to incorporate more veggies into their meals, or just loves sweet potatoes as much as I do….this is your new secret weapon!

Sweet potatoes are high in fiber, mineral rich (particularly potassium) and packed with vitamins (particularly immunity boosting Vitamin A / beta-carotene), which has anti-inflammatory properties – that’s music to my ears!

Sweet Potato crust is genius!

I first saw it in a Cooking Light post and instantly knew I would recreate it at home.

The Sweet Potato Crust Method

Because the crust is pre-baked before filling, causing the sweet potatoes to shrink, it’s important to overlap them a good bit and to be sure the diameter of the slices are large enough to stand above the edge of your quiche pan.

I’ve practiced several times now and believe I’ve found the right combination of slice thickness (1/8-inch), diameter (1-inch larger than the height of the pan), and spacing (overlap at least half of each slice).

Using a mandolin set at 1/8-inch thickness makes the slicing a breeze, but you can certainly cut the sweet potatoes by hand.

I found one large sweet potato will do the trick, but buy two just in case. The crust is baked at 375 degrees F. for 20 minutes before adding the fillings.

For the Veggie Quiche Filling

For this Veggie & Pesto Quiche I chose steamed broccoli, asparagus, and zucchini for my veggies, Basil Pesto, and feta and parmesan cheese.

The custard consists of 6 large eggs, 1 cup of heavy cream, salt, pepper and nutmeg.

Place the quiche on a baking sheet then bake a 350 degrees F. for 35-40 minutes, until the center is just firm to the touch.

Allow to cool slightly before slicing.

The result is a perfectly cooked sweet potato crust, with a delicious savory veggie filling.

The feta cheese and basil pesto really bring wonderful flavors to this dish and the ratio of custard to filling is perfect.

Not too ‘eggy’ as my husband would say.

Sweet Potato Crust Veggie & Pesto Quiche is easily one of my new favorite quiches.

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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Sweet Potato Crust Veggie & Pesto Quiche

This quiche has a perfectly cooked sweet potato crust, with a delicious savory veggie filling. The feta cheese and basil pesto really bring wonderful flavors to this dish and the ratio of custard to filling is perfect.

Course Breakfast, Brunch, Entree, Lunch

Prep Time 15 minutes minutes

Cook Time 35 minutes minutes

Prebake Sweet Potato Crust 20 minutes minutes

Servings 6

Author Libby with Lemony Thyme

Ingredients

• 1-2 large sweet potatoes, peeled sliced 1/8-inch thick
• 2 1/2 cups steamed veggies (such as broccoli, zucchini, asparagus, yellow squash)
• 1/4 cup basil pesto recipe link in post
• 1/2 cup crumbled feta cheese
• 1/2 cup shredded parmesan cheese
• 6 large eggs
• 1 cup heavy cream or half & half
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1 pinch ground nutmeg

Instructions

• Preheat oven to 375° F. Peel and slice sweet potato(s) into 1/8-inch slices. Spray pie plate or quiche pan with cooking spray, then line with sweet potato slices. Slices should be 1-inch taller than sides of pie plate and should be overlapped by half. Place pie plate on a baking sheet and bake for 20 minutes.
• Meanwhile, steam veggies and prepare pesto, reserve. In a mixing bowl, beat eggs with cream, salt, pepper and nutmeg.
• Remove prebaked sweet potato crust from oven. Lower oven temperature to 350° F. Arrange veggies in crust. Sprinkle with pesto and cheeses. Slowly pour custard over filling. Bake for 35-40 minutes, until center is set and just firm to the touch. Allow to cool for 10 minutes before slicing. Delicious served warm or at room temperature.

Previous versions of sweet potato crust quiches. All delicious, but you’ll notice the crust is a bit wimpy. This is where using thicker and larger diameter sweet potato slices comes into play. Go big!

The post Sweet Potato Crust Veggie & Pesto Quiche appeared first on Lemony Thyme.

Move over cauliflower and Brussels sprouts, broccoli is making a comeback in this house!

Oven roasted, crispy-edged, parmesan-crusted, lemon-zested broccoli is THE best!!

You can serve it as an appetizer (hello…roasted Brussels sprouts are on nearly every appetizer menu).

You should definitely make it your go-to side dish. And Crispy Roasted Broccoli is more than happy stealing the show for any vegetarian meal!

If you generally cook one head of broccoli, make it two. If two is your go-to you’ll want 3 or even 4 heads.

Trust me.

You’ll want to dig in as soon as it’s out of the oven and this Crispy Parmesan Roasted Broccoli will disappear in a hurry.

To begin, cut broccoli into medium to large sized florets.

Drizzle a large baking sheet with a few tablespoons of extra virgin olive oil, then sprinkle with shredded parmesan cheese and black pepper.

Place florets in a single layer on prepared baking sheet, drizzle with a little more olive oil and a sprinkle of salt and pepper.

Roast at 450 degrees F. for 15-20 minutes until edges begin to brown.

Best served fresh from the oven, lightly sprinkled with lemon zest and shredded parmesan cheese. Hand everyone a fork and dig in or serve as your new BFF side dish!

Crispy Parmesan Roasted Broccoli is special.

Seriously, even our kids can’t get enough of it.

There’s something magical that happens to veggies when roasted in the oven. Those caramelized edges, tender centers, and almost nutty flavor (thanks to the parmesan) make this veggie a new favorite!

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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Crispy Parmesan Roasted Broccoli

There's something magical that happens to veggies when roasted in the oven. Those caramelized edges, tender centers, and almost nutty flavor (thanks to the parmesan) make this veggie a new favorite!

Course Appetizer, Side Dish

Prep Time 5 minutes minutes

Cook Time 15 minutes minutes

Servings 4

Author Libby with Lemony Thyme

Ingredients

• 1 pound fresh broccoli cut into medium sized florets
• 4 Tablespoons extra virgin olive oil divided
• 1/3 cup finely shredded parmesan cheese divided
• freshly cracked black pepper
• salt
• lemon zest and shredded parmesan cheese to serve

Instructions

• Preheat oven to 450° F. Drizzle 2 Tbl. olive oil onto a large rimmed baking sheet. Sprinkle with 1/4 cup shredded parmesan cheese and freshly cracked black pepper. Top with single layer of broccoli florets. Drizzle with remaining olive oil, parmesan cheese, salt and pepper.
• Roast broccoli in oven for 15 minutes or until edges begin to brown. Remove from oven and transfer to a serving bowl. Sprinkle with lemon zest and shredded parmesan cheese. Best served immediately.

The post Crispy Parmesan Roasted Broccoli appeared first on Lemony Thyme.

When I decided to share a different meatball recipe for the month of March I needed to enlist my loved ones for some recipe inspiration.

For Nick, we would transform his favorite Beef & Broccoli in a meatball meal.

The results were out of this world!

You know that sweet, salty, slightly spicy sauce that IS Beef & Broccoli, I incorporated that inside our meatballs and then gave them a quick stir-fry in it to glaze them before serving.

Our sauce combined coconut aminos (or soy sauce), honey, sesame oil, garlic, ginger, chili crisp oil, and black pepper.

The meatballs consisted of ground beef, Panko breadcrumbs, an egg, sliced scallion, and 1/4 cup of our stir-fry sauce. I baked them at 400 degrees F. for 10 minutes before giving them a swirl in the wok with the remaining sauce.

These meatballs are stop-you-in-your-grazing-tracks good!

Without question they are the star of Meatball Beef & Broccoli, however they are now going straight to the top of any appetizer or game-day spread we put out.

The only thing I’d change is to double (or triple) the recipe.

These went way too fast!

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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Meatball Beef & Broccoli

Without question they are the star of Meatball Beef & Broccoli, however they are now going straight to the top of any appetizer or game-day spread we put out. The only thing I'd change is to double (or triple) the recipe.

Course Entree or Appetizer

Cuisine Asian

Prep Time 15 minutes minutes

Cook Time 20 minutes minutes

Servings 4

Author Libby with Lemony Thyme

Ingredients

For the Stir Fry Sauce

• 3/4 cup coconut aminos or low sodium soy sauce
• 2 Tablespoons sesame oil
• 2 Tablespoons honey
• 2 cloves garlic minced
• 1 teaspoon ginger finely grated
• 2 teaspoon chili crisp oil or sriracha sauce recipe link in post
• 1/4 teaspoon black pepper

For the Meatballs

• 1 pound ground beef
• 1/3 cup panko breadcrumbs (Gluten Free Panko for GF version)
• 1 large egg
• 2 scallion thinly sliced, about 1/2 cup
• 1/4 cup Stir Fry Sauce (above)

To Serve

• 2-3 cups broccoli florets blanched
• 1 cup rice prepared according to package
• 1 Tablespoon high heat oil such as avocado or sesame
• 1 Tablespoon sesame seeds
• 1 scallion thinly sliced

Instructions

For the Stir Fry Sauce

• Combine all the sauce ingredients in a bowl. Reserve.

For the Meatballs

• Preheat oven to 400° F. Line baking sheet with parchment paper. In a bowl combine panko breadcrumbs, egg, scallion, and 1/4 cup of prepared Stir Fry Sauce. Add ground beef and mix gently until combined. Form into 1 1/2" meatballs (about 20) and place on parchment lined baking sheet. Bake for 10 minutes.

To Serve

• While meatballs are in oven, bring a pot of water to a boil. Blanch broccoli for 2 minutes. Drain and reserve. Prepare Rice according to package instructions.
• In a wok or heavy skillet, heat 1 Tablespoon of high heat oil. Add meatballs and remaining stir fry sauce. Cook for 3-4 minutes until meatballs are cooked through and sauce is slightly thickened.
• Serve in bowls with rice, broccoli, and meatballs. Garnish with sesame seeds and scallions.

The post Meatball Beef & Broccoli appeared first on Lemony Thyme.

It was the perfect side dish for our Jamaican themed dinner.

Thank you to my friend the internet for providing me seemingly endless opportunities to explore culinary cultures from around the world. In my quest for finding the perfect Jamaican side dish I came upon the “rundown” which gets its name from cooking down coconut milk with aromatics like scallion, onion and scotch bonnet peppers.

To get all the feels for this recipe check out this video by Cook Like a Jamaican.

This vegetarian recipe is very versatile and requires minimal effort. It’s a chance to incorporate the contents of your veggie bin that are begging for their chance to shine.

You are going to love this fragrant coconut milk broth. As it cooks down the milk thickens and the dish becomes a healthy no-fuss veggie stew.

Jamaican Vegetable Rundown gets it’s heat from the scotch bonnet pepper. I’ve learned to simply cut the pepper in half or leave it whole for a slightly milder result. Hot or not, the broth is so flavorful and pairs perfectly with Jamaican Red Beans & Rice and our Jamaican Jerk Turkey Tenderloin.

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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Jamaican Vegetable Rundown

Jamaican Vegetable Rundown is a savory veggie stew simmered in luscious coconut milk. It was the perfect side dish for our Jamaican themed dinner.

Course Side Dish

Prep Time 15 minutes minutes

Cook Time 15 minutes minutes

Servings 4

Ingredients

• 1 Tablespoon butter or ghee
• 1 small onion chopped
• 3 scallions sliced
• 1 small scotch bonnet pepper halved
• 3 sprigs fresh thyme
• 1 medium zucchini cut in half lengthwise, then large julienne
• 1 medium yellow summer squash cut in half lengthwise, then large julienne
• 1 cup broccoli florets
• 1 cup carrots julienned
• 2 roma tomatoes quartered
• 1 1/2 cups unsweetened coconut milk
• salt & pepper to taste

Instructions

• In a large skillet, melt butter. Add onion, scallions, and scotch bonnet pepper. Saute until onion is translucent.
• Add all remaining vegetables, except tomatoes, and saute over medium-high heat 7-10 minutes until just tender.
• Add the tomatoes and coconut milk to vegetables and simmer until milk is slightly thickened. Season with salt and pepper to taste.

The post Jamaican Vegetable Rundown 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.

I’ve completely jumped onto the ‘Bowl’ bandwagon.  Rice bowls, ramen bowls, power bowls, Buddha bowls, dragon, macro, breakfast and lunch bowls….they all make me happy.  The perfect portion of noodles, rice or grains with added protein & veggie love.  Our latest creation is the Honey Walnut Shrimp Power Bowl inspired by ingredients already on hand.  Win-win power bowl.

I recently made a batch of these Sweet & Sticky Sesame Walnuts for a Game Day snack.  They’re not only addicting, but they would make a really nice gift.  Yes, I’m already thinking holidays and have officially purchased my first Christmas gifts of the season.  It’s not even October….could this be the year that I replace chaos with peace and joy?  Stay tuned.

Anyway, I exercised restraint and whisked away the uneaten portion of walnuts and stashed them in the pantry.  I had a plan.  They sat on a shelf within eyesight of these two gems shown below.

My new favorite (and ultra easy to prepare) grain blend is Seeds of Change Seven Whole Grains.  In this 90-second microwavable pouch, there are seven grains…long grain brown rice, barley, rye, bulgur, red winter wheat, quinoa and wild rice.  It’s the nicest combination of slightly chewy, almost nutty with zero Earthy flavor.

And then there is the sweetest little jar of honey.  We attended a beautiful wedding this spring, where the bride and groom had a honey unity ceremony.  We were later each given a honey pot as a wedding favor.  It was time this sweetness found it’s way into a recipe.

Honey Walnut Shrimp Power Bowl felt hearty yet fresh.  Shrimp are such a versatile low calorie, protein packed ingredient.  We always have a bag of frozen shrimp in the freezer to add to a stir fry, pasta or a Lunch Bowl.  Lightly sautéed or steamed fresh veggies add nutrients and color to our bowl, while the honey mayo sauce brings a sweet heat and may be the star in this bowl.  It’s reminiscent of the dreamy sauce that makes Bang Bang Shrimp so special.

Recipe note:  to lower the calories in our protein bowl, up the fresh veggies and invite another friend to join you for lunch.

I think we have a winning flavor combination here.  I loved to hear your thoughts below.

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Honey Walnut Shrimp Power Bowl

Prep Time 10 minutes minutes

Cook Time 5 minutes minutes

Total Time 15 minutes minutes

Servings 2 -3

Author Libby with Lemony Thyme

Ingredients

• 1 pouch Seeds of Change Seven Whole Grains or favorite
• 1/2 lb. medium shrimp peeled & deveined
• 1 1/2 – 2 cups broccoli florets
• 1 cup sugar snap peas
• 1/2 cup Sweet & Sticky Walnuts or plain walnut halves
• 1 fresno chile thinly sliced
• 2 Tbl. peanut oil or other high heat oil
• 3 Tbl. light mayonnaise
• 3 Tbl. honey
• 2-3 tsp. sriracha hot sauce

Instructions

• Prepare Whole Grains according to package instructions. Reserve.
• In a wok or large skillet, heat peanut oil over medium-high heat. Stir fry shrimp, broccoli, snap peas, walnuts and chile for 2-3 minutes or until shrimp are opaque. Remove from heat.
• Combine mayonnaise, honey and srirach then spoon over shrimp mixture and toss to coat.
• Divide grains into 2-3 bowls. Top each with Honey Walnut Shrimp. Serve immediately.

Notes

Recipe note: to lower the calories in our protein bowl, up the fresh veggies and invite another friend to join you for lunch.

The post Honey Walnut Shrimp Power Bowl appeared first on Lemony Thyme.

However the star ingredient and what brings it all together is the puff pastry sheet.  I recommend keeping a box in your freezer for just such an occasion.

I combined steamed broccoli & carrots, cooked chicken, and sautéed onion with cream cheese and shredded cheddar cheese.  Simply season to taste and you’re ready build your Stromboli.

Puff pastry is folded in thirds, making a great template for this crisscrossed braided method.  Simply cut strips into the two outer thirds, leaving the middle uncut.  Place a generous amount of the filling down the center, then overlap with the outer pastry strips.

Brush the top of the Stromboli with a beaten egg, then bake at 375 degrees for 30 minutes or until golden brown.  Allow to rest for 5 minutes before slicing.

We devoured our Cheesy Chicken & Broccoli Stromboli declaring it dinner.  However I can definitely see this as a great Game Day snack with endless filling options.  I’m already envisioning a Thanksgiving Leftovers Stromboli.  You might also like our Sausage, Peppers & Caramelized Onion Stromboli.  Have fun with it and let me know how you fill yours.

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Cheesy Chicken & Broccoli Stromboli

This Cheesy Chicken & Broccoli Stromboli recipe could easily be adapted to ingredients already in your fridge and pantry. 

Prep Time 10 minutes minutes

Cook Time 30 minutes minutes

Total Time 40 minutes minutes

Servings 4

Author Libby with Lemony Thyme

Ingredients

• 1 sheet puff pastry thawed
• 1 Tbl. olive oil
• 1 medium onion diced
• 2 cups cooked chicken cubed or shredded
• 2 cups steamed broccoli
• 1 cup steamed julienned carrots
• 4 ounces cream cheese softened
• 4 ounces cheddar cheese shredded
• 1/2 tsp. garlic powder
• pinch red pepper flakes
• salt & pepper to taste
• 1 egg beaten

Instructions

• Preheat oven to 375 degrees. Line baking sheet with parchment paper.
• Steam broccoli and carrots until just fork tender, about 5 minutes.
• Meanwhile sauté onion in olive oil until translucent. Add in cooked chicken, cream cheese, and shredded cheddar. Stir to combine then gently fold in steamed broccoli and carrots. Season to taste.
• Place puff pastry on parchment lined baking sheet. Cut about 12 strips into the outer thirds of the pastry, leaving center uncut.
• Mound filling down the center of the pastry. Crisscross strips of pastry over filling, overlapping as you go. Brush top of Stromboli with beaten egg.
• Bake for 30 minutes or until golden brown. Allow to rest for 5 minutes before slicing.

The post Cheesy Chicken & Broccoli Stromboli appeared first on Lemony Thyme.

We got a new pellet smoker grill and have had that bad boy fired up every weekend since, which means for the most part I’ve had weekends off from cooking.  At least cooking out of need vs. for fun.  Smoked turkey breast and the heavenly broth that followed was the recipe inspiration for this Turkey Divan Soup.

An unseasonably cool September day was all the incentive I needed to make a pot of comfort and love.  This recipe is going to be bookmarked for the weekend after Thanksgiving.  Can’t think of a better way to incorporate leftover turkey, broth, even gravy.  Other than say Traditional Turkey Divan or perhaps a Turkey Divan Grilled Cheese Sandwich.

This soup comes together very easily when you’re working with mostly leftover ingredients.  Bring 5 cups of nice rich turkey stock (or Homemade Chicken Broth) and one cup of cream to a gentle boil.  Whisk in a slurry of flour, cream and seasonings; then return to a boil.

Add diced turkey, gnocchi, sautéed onion, steamed broccoli florets and heat through.

I made my first batch of Homemade Gnocchi a couple weeks ago.  I’ll be sharing that process soon.  I froze half of them which is how they found their way into this soup.  You could substitute with your favorite pasta.  Our Turkey Divan Soup was very yummy topped with golden parmesan mushrooms, freshly cracked black pepper and a nice crusty bread.  What a wonderful bowl of leftover love.

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Turkey Divan Soup {with Gnocchi & Parmesan Mushrooms}

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 4

Author Libby with Lemony Thyme

Ingredients

• 5 cups turkey or chicken stock
• 2 cups cream divided
• 1/4 cup flour
• 1 tsp. Mrs. Dash garlic & herb seasoning
• 1/4 tsp. ground thyme
• 1/2 tsp. black pepper
• salt to taste
• 2 cups diced cooked turkey or chicken
• 2 cups steamed broccoli florets
• 1 cup gnocchi or favorite cooked pasta
• 1 Tbl. olive oil
• 1 small onion diced
• 4 ounces sliced mushrooms
• 1/2 cup shredded parmesan cheese divided
• crusty bread optional

Instructions

• In a medium saucepan heat turkey stock with 1 cup cream to a gentle boil. Combine remaining cup of cream with flour, garlic & herb seasoning, thyme and pepper in a jar with lid. Shake until well combined, then whisk into stock. Return to a boil, then reduce heat to a simmer. Salt to taste. Add in cooked turkey, gnocchi and steamed broccoli.
• In a skillet, sauté onion until tender; add to soup pot. Add sliced mushrooms to skillet and sauté until golden brown on both sides. Sprinkle with about 1/4 cup parmesan cheese.
• Serve soup in large bowls. Top with golden parmesan mushrooms and remaining parmesan cheese.

The post Turkey Divan Soup {with Gnocchi & Parmesan Mushrooms} appeared first on Lemony Thyme.

At first this Turkey Divan Grilled Cheese Sandwich vision seemed a bit of a stretch.  However, since it was born out of ingredients already in our fridge/pantry it was worth giving it a go.  No risk, no reward.

We love recreating comfort food classics like Turkey Divan.  And then re-recreating them into things like grilled cheese sandwiches.  I make no excuses.  Offer no apologies.  Everything in moderation is what I say. Good laaawd this was good.

I schmeared the bread with a dijonnaise-thyme spread that gave it the extra flavor kick of casserole comfort.  Smoked turkey, steamed broccoli, two kinds of cheese all sandwiched between buttery bread, then pan grilled into Turkey Divan Grilled Cheese Sandwich love.

I’ve come to embrace that one unctuous grilled cheese sandwich, shared by two, is a sure fire way to strengthen a relationship.  Kind of like the saying “a couple who eats grilled cheese sandwiches together, stays together.”

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Turkey Divan Grilled Cheese Sandwich

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Total Time 20 minutes minutes

Servings 1 -2

Author Libby with Lemony Thyme

Ingredients

• 2 ounces smoked turkey breast sliced thin
• 1 cup steamed broccoli florets
• 1 ounce gruyere cheese shredded
• 1 ounce parmesan cheese shredded

Dijon herb spread…

• 1 Tbl. mayonnaise
• 1 tsp. Dijon mustard
• 1/4 tsp. dried thyme
• 1/4 tsp. Mrs. Dash garlic & herb seasoning
• freshly ground black pepper
• butter for pan grilling

Instructions

• Heat cast iron or heavy skillet over medium heat.
• Combine Dijon herb spread ingredients and spread on both slices of bread. Layer one slice with shredded gruyere cheese, smoked turkey, broccoli florets, and shredded parmesan cheese; top with second slice of bread.
• Melt butter in pan and grill sandwich until nicely browned before turning and grilling second side. Using a bacon press or other weight is recommended for grilling.

The post Turkey Divan Grilled Cheese Sandwich appeared first on Lemony Thyme.