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  • Lemony Thyme Kitchen
  • Recipe Index
    • Appetizers
    • Asian
    • Beef
    • Beverages
    • Breads
    • Breakfast
    • Desserts
    • Diet Specific
    • Dressings & Marinades
    • Gluten Free
    • Healthy Choices
    • Indian
    • Italian
    • Low-Carb
    • Main Course
    • Mediterranean
    • Mexican/Latin
    • North/South African
    • Poultry
    • Salads & Side Dishes
    • Seafood
    • Soups, Stews & Chilis
    • Vegetarian
  • About
  • Contact Libby
  • Lemony Thyme Kitchen

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  • Appetizers,  Gluten Free,  Mexican/Latin

    Chipotle Salsa is Addicting

    January 25, 2021 / 1 Comment

    This Chipotle Salsa is super addicting!! We put in on everything from Carnitas to rice to homemade tortilla chips! For that matter it was the star of our Southwest Breakfast Tacos and Vegetarian Tacos!

    Read More
    Libby Zappala

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    Asian Salmon Meatballs on a parchment lined baking sheet

    Asian Salmon Meatballs Over Cauliflower Fried Rice

    March 19, 2021
    Fresh Tomato Salsa

    Fresh Tomato Salsa

    August 20, 2012
    Pan Seared Sea Scallops in Sage Brown Butter with Sweet Pea Puree

    Pan Seared Sage Brown Butter Scallops {with Sweet Pea Puree}

    November 16, 2012
  • Gluten Free,  Healthy Choices,  Main Course,  Mexican/Latin,  Vegetarian

    Mexican Tamale Pie

    September 20, 2014 / 2 Comments

    I’ve been wanting to recreate my favorite Mexican Tamale Pie since about the moment I began sharing recipes on Lemony Thyme.  Which also happens to be when I realized that the most important part of cooking isn’t the recipe, it’s the ingredients.

    Read More
    Libby Zappala

    You May Also Like

    Sauteed Mushrooms

    Sautéed Mushrooms

    October 8, 2012
    Bang Bang Shrimp

    Quick & Easy 4-Ingredient Bang Bang Sauce

    January 2, 2022
    Niçoise Salad with Champagne Vinaigrette

    Niçoise Salad with Champagne Vinaigrette

    July 27, 2012

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About Libby

Hi, I'm Libby and welcome to Lemony Thyme. I hope you'll enjoy this collection of recipes, eating experiences, and food photography. My cooking abilities rose to a new level when I started incorporating fresh herbs. I began to understand the term ‘layers of flavor’ and found myself deconstructing dishes with my tongue to identify each ingredient.

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