The ingredients in this salad are simple and colorful and fresh. Tangy feta, with blistered tomatoes and crisp corn pair perfectly with creamy avocado and fresh cucumber and greens.

Then there’s the Sherry Vinaigrette. Just the right balance of vinegar to honey to aromatic shallot and garlic.

I recently had the opportunity to prepare a Tailgate Luncheon for a very special Birthday Party!

When I sat down with my neighbor to plan the menu we got stuck on what type of salad to include.

Should we do a pasta salad like Italian Tortellini – decided on Three Cheese Mac ‘n’ Cheese instead.

Perhaps a great big Greek Salad with grilled chicken – we’ve already agreed on Mardi Gras Chicken Wings.

We went through this exercise for a few minutes before I posed this question….. What is your favorite salad? With a smile on her face she said there’s a salad at From The Earth that I love.

Bingo! We shall recreate that salad. Because with all that fun (and indulgent) Game Day food, it’s nice to have a great big salad!

I made multiple FTE visits, each time ordering THE salad. I quickly became a fan too!

I’m just now noticing I should have halved my cherry tomatoes ;-)

This salad makes a wonderful lunch or light meal. AND you can easily make a big batch to serve at your next family gathering or potluck!

What’s your favorite salad? The one that puts a smile on your face. I’d love for you to share in the comments below :)

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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From The Earth Salad with Sherry Vinaigrette

The ingredients in this salad are simple and colorful and fresh. Tangy feta, with blistered tomatoes and crisp corn pair perfectly with creamy avocado and fresh cucumber and greens.

Course Salad

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Servings 6

Author From The Earth Brewery

Ingredients

Sherry Vinaigrette

• 2 garlic cloves
• 1 shallot
• 1/4 cup sherry vinegar or substitute white balsamic
• 2 Tablespoons honey or more to taste
• 1 teaspoon dijon mustard
• 1/2 cup olive oil
• salt & pepper to taste

From The Earth Salad

• 1 pint Cherry Tomatoes blistered
• 1 Tablespoon olive oil
• 10 ounces Mixed Greens
• 2 Fresh Corn on Cob blanched for 2 minutes, kernels removed from cobs
• 1 English Cucumbers sliced
• 1 Avocado sliced
• 1/4 cup Red Onion thinly sliced
• 4 ounces Crumbled Feta Cheese

Instructions

Sherry Vinaigrette

• In the bowl of a food processor, add garlic, shallot, vinegar, honey, and dijon. Puree mixture. With processor running drizzle in olive oil. Season with salt and pepper to taste. Store in a jar with tight fitting lid for up to one week in refrigerator.

From The Earth Salad

• Preheat oven to 400° F. Toss cherry tomatoes with 1 Tablespoon olive oil, spread in single layer on rimmed baking sheet. Bake for 10 minutes or just until starting to soften and blister.
• Meanwhile, place salad greens in a large bowl or platter. Sprinkle with corn kernels, sliced red onion, cucumber, avocado and crumbled feta cheese. Add blistered tomatoes. Drizzle with Sherry Vinaigrette and enjoy!

The post From The Earth Salad with Sherry Vinaigrette appeared first on Lemony Thyme.

We’ve taken classic Mexican street corn and cut it off the cob. Because scooping corn chips through creamy fresh grilled corn that’s bursting with chili and lime flavors …is FUN!!

Each week our local Farmers Market blossoms with new fresh produce and gorgeous flowers. The first week was beets, carrots, cucumbers, broccolini, and peaches.

By the second week we added potatoes, green beans, and sweet corn on the cob.

We bought and grilled more corn than we could eat, it came down to Corn Chowder or a nice crisp flavorful corn dip. With the temps in the 90s, this dip recipe was born and you’ll love it.

I took all the same flavor profiles that you would slather on corn on the cob to make Elote. Elote, also known as Mexican street corn, means corncob or ‘ear of corn’ in Spanish and is traditionally served slathered with a mixture of mayonnaise, crema, cilantro, chili powder, garlic, lime juice and crumbled Cotija cheese.

For our this recipe I also added fine diced jalapeño and green onion. I served this dip at room temperature but it’s delicious oven warmed as well.

I’m certain my family is silently cheering right now. Witnessing me eat an ear of corn is not a pretty sight! Let’s just say I’m enthusiastic in my approach and committed until the end. So this Mexican Street Corn Dip has now become a family favorite. It sings of summer with fresh bright flavors like chili and lime, and delivers a delicious creamy corn crunch!

I’d love for you to comment below. Don’t forget to follow us @LemonyThyme on Instagram and Facebook!

All my best,
xo Libby

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Mexican Street Corn Dip

This Mexican Street Corn Dip has now become a family favorite. It sings of summer with fresh bright flavors like chili and lime, and delivers a delicious creamy corn crunch!

Course Appetizer

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Servings 6

Ingredients

• 4 ears corn on the cob shucked and grilled until lightly charred
• 1/4 cup mayonnaise
• 2 Tablespoons crema or sour cream
• 1/4 cup Cotija Mexican crumbling cheese
• 1 lime juiced
• 1 handful fresh cilantro leaves rough chopped
• 1 small jalapeño fine diced
• 1 clove garlic minced
• 1 scallion thinly sliced
• 1/2 teaspoon chili powder (we used Tajin chili lime seasoning) or more to taste
• salt & pepper taste
• fresh cilantro & cotjita cheese for garnish

Instructions

• Grill corn on the cob until lightly charred. Remove kernels from the cobs. Whisk together remaining ingredient, add in corn kernels and stir until well combined. Adjust seasoning to taste. Sprinkle with fresh cilantro and crumbled Cotija cheese for garnish. Serve at room temperature with favorite chips or crackers. To serve warm, place in a greased oven proof dish and bake at 325° F. for 15 minutes.

The post Fresh Mexican Street Corn Dip You’ll Love appeared first on Lemony Thyme.

We’re just back from the US Virgin Islands (St. John) where we celebrated Shelby’s 30th birthday with a special getaway.

We loved St. John for her magical views, her underwater wonderland and wandering wildlife.

As we emerge from covid limitations this tiny island provided the perfect balance of adventure, tranquility, space and togetherness.

I’m still smiling :)

For the salad I used Israeli (Pearl) Couscous and lots of texture and colorful flavors.

Mango, sweet corn, jalapeño, red pepper, cilantro, green onion, and punchy jerk marinade as the dressing.

This Jamaican Jerk Marinade is loaded with fresh herbs, aromatics and warm spices.

You can easily double or triple the marinade recipe if you’re planning to make Jerk Chicken Wings or Turkey Tenderloin.

If you’re looking to spice up your backyard bbq’s this summer, why not throw an island party with some of these colorful tasty dishes.

Jamaican Red Beans & Rice {Rice & Peas}
The Painkiller Cocktail
Jamaican Jerk Marinated Turkey Tenderloin
Red Grapefruit Mojito
Jamaican Jerk Sugar Cane Shrimp
Jamaican Vegetable Rundown
Jerk Chicken Wings
Caribbean Couscous Salad
Fried Plantains

Caribbean Couscous Salad is going to become our go-to salad this summer!

Such a great warm weather side dish! I love that it can safely tolerate an outdoor buffet. And it can be made a day or two ahead so you too can enjoy the party!!

For my gluten free friends, Caribbean Quinoa Salad is an equally delicious summer side dish!

Simply replace the Israeli couscous with quinoa.

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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Caribbean Couscous Salad

Caribbean Couscous Salad is going to become our go-to salad this summer! It's a great warm weather side dish that can safely tolerate an outdoor buffet and it can be made a day or two ahead so you too can enjoy the party!!

Course Salad, Side Dish

Cuisine Caribbean

Prep Time 15 minutes minutes

Cook Time 10 minutes minutes

Servings 6

Author Libby with Lemony Thyme

Ingredients

• 1 cup dry Israeli couscous or substitute quinoa for gluten-free version
• 1 mango peeled & diced
• 1 ear corn on the cob kernels removed
• 1 jalapeno fine diced
• 1 small red bell pepper fine diced
• 2 scallions thinly sliced
• 1/2 cup fresh cilantro leaves chopped
• 1/2 cup Jamaican Jerk Marinade see recipe link in post
• salt & pepper to taste

Instructions

• Prepare couscous according to package instructions. Cool to room temperature.
• Combine cooled cooked couscous with remaining ingredients. Serve chilled or at room temperature.

The post Caribbean Couscous Salad appeared first on Lemony Thyme.

Simple ingredients.

Fresh bright flavors.

Fire roasting the corn and poblano peppers adds a subtle smoky flavor. I find the easiest way to do this is over your gas stove burner. However you can do this under the broiler or on a grill.

For the corn you’re really just looking to add some color, not fully charred.

On the other hand, for the poblano you want to get them completely blackened.

You’ll then transfer them to a metal bowl, cover with plastic wrap, and rest 5 minutes before rinsing under cold running water to remove the charred skins.

If you love this Fire Roasted Corn & Poblano Salsa you should give our Fire Roasted Tomatillo Guacamole a try!!

Cut the corn kernels off the cobs. For the poblano peppers, once skins are rinsed off remove the stem and seeds and dice.

Combine the roasted corn and poblano with diced red onion, fresh cilantro and lime juice, and a pinch of salt and ground cumin.

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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Fire Roasted Corn & Poblano Salsa

Fire Roasted Corn & Poblano Salsa has the right balance of crunch with a mild smoky heat balanced by fresh squeezed lime juice and seasoning. Simple ingredients. Fresh bright flavors.

Course Appetizer

Cuisine Mexican

Prep Time 5 minutes minutes

Cook Time 5 minutes minutes

Author Libby with Lemony Thyme

Ingredients

• 2 ears fresh corn on the cob husks and silk removed
• 2 small poblano peppers
• 1/2 cup red onion fine diced
• 1/3 cup fresh cilantro leaves chopped
• 1 lime juiced
• 1 pinch salt or to taste
• 1 pinch ground cumin or to taste

Instructions

• Fire roast the corn and poblano over an open flame or under a broiler. For the corn you just want to add some color, not fully charred. On the other hand, for the poblano you want to get them completely blackened. Using metal tongs turn them frequently – be careful the tongs will get hot. You'll then transfer them to a metal bowl, cover with plastic wrap, and rest 5 minutes before rinsing under cold running water to remove the charred skins.
• Cut the corn kernels off the cobs. Remove the stems and seeds of the poblanos and dice. In a small bowl combine corn and diced poblano peppers to remaining ingredients. Adjust seasoning to taste.

The post Fire Roasted Corn & Poblano Salsa 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.

Virtually any vegetables will work in these tacos, but I love sweet potato, onion and zucchini as my base – I added corn and jalapeño to give it a nice Southwest flavor flare.

Oven Roasted Veggies

Simply toss your diced veggies of choice in a little olive oil, salt & pepper. Spread on a baking sheet (not too crowded) and roast at 400 degrees until golden brown, typically 20 minutes delivers. I adjust the size of my dice according to cooking time. For example, sweet potatoes take longer to cook than zucchini, so I use a smaller dice for the potatoes.

Oven roasting vegetables deepens the flavors. It’s a great way to use those ‘tired’ carrots, celery, Brussels, zucchini, cauliflower (insert occupants of your veggie drawer here). You can roast ahead and incorporate into Lunch Bowls all week long! There’s three strong reasons to roast veggies.

We filled our tortillas with roasted veggies, seasoned black beans (Homemade Taco Seasoning), and shredded cheese. Then we topped them with Chipotle Salsa, fresh cilantro and guacamole. These Southwest Vegetarian Tacos were bursting with flavor!

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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Southwest Vegetarian Tacos

Southwest Vegetarian Tacos. Customizable. Comfortable (who doesn't love a taco). Your taste buds will thank you.

Course Main Course

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Servings 4

Ingredients

For the Roasted Veggies

• 1 large sweet potato diced
• 1 large zucchini diced
• 1 small onion diced
• 1 ear of corn kernels removed from cob
• 1 jalapeno thinly sliced
• 2 Tbl olive oil
• salt & pepper

For the Tacos

• 8 small corn or flour tortillas
• 1 can 15 ounce black beans rinsed and drained
• 2 teaspoons taco seasoning reipe link in post
• 1 cup shredded monterey jack or cheddar cheese
• 1/2 cup guacamole recipe link in post
• 1/2 cup Chipotle Salsa recipe link in post
• 1/4 cup fresh cilantro leaves

Instructions

For the Roasted Veggies

• Preheat oven to 400 degrees F. Toss diced veggies in olive oil. Season with salt & pepper. Spread on large baking sheet. Roast for 20 minutes or until golden brown and tender.

For the Tacos

• In a hot skillet or over an open flame, char tortillas slightly on each side.
• Warm black beans and taco seasoning in a saucepan.
• Fill tortillas with roasted veggies, black beans, shredded cheese. Top with chipotle salsa, fresh cilantro and guacamole.

The post Southwest Vegetarian Tacos appeared first on Lemony Thyme.

I adore Low-Country Boils.  Having said that I can count on one hand how many times I’ve had the pleasure of enjoying them.  When I have, it has been at a neighborhood gathering or a backyard get together where there was a crowd to feed.  Today I came up with a fun way to prepare it for two (or for twenty-two).

I’m quite fond of eating food from a stick.  Makes me feel like a kid visiting the county fair.  Instead of cotton candy and corn dogs, I personally would love to stumble upon the Low-Country Boil Food Truck.  Which reminds me…I wonder what Fabulous Fair Food Creations will debut during this year’s fair season.  Stay tuned for an update of my favorites from last year.

For our Low-Country Boil Skewers I followed the basic method of boiling the ingredients in layers, potatoes first, then adding sausage, then corn, and finishing with the shrimp.  I simply used Old Bay Seasoning in the water, but have read variations that call for beer, lemon juice, vinegar, peppercorns…  How you infuse flavor is up to you, but Old Bay is a classic Low-Country flavor.

Once the ingredients were done, I allowed them to cool slightly so I could assemble them on skewers.  One of the nice things about the skewers is you could assemble them ahead of time and then as we did, flash grill them on each side for a minute or so before serving.  If you’re like me and thought Low-Country Boils were reserved for big crowds….think again.  We just had a two person party that was mighty tasty (and cleanup was a breeze).

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Low Country Boil Skewers

Cook Time 25 minutes minutes

Total Time 25 minutes minutes

Servings 2

Author Libby with Lemony Thyme

Ingredients

For low country boil…

• 3 quarts water
• 3 Tbl. Old Bay seasoning
• 4 baby red new potatoes
• 1 smoked sausage such a Andouille, cut into 1 1/2″ pieces
• 1 small ear corn cut into 4 pcs.
• 1/2 lb. shrimp peeled & deveined tails left on

For remoulade sauce…

• 1/2 cup mayonnaise
• 1/4 cup chili sauce or ketchup
• 2 Tbl. prepared horseradish
• 1 tsp. red wine vinegar

Instructions

• Soak bamboo skewers in water for at least 30 minutes.
• Bring water and Old Bay seasoning to a boil. Add potatoes and boil for 10 minutes, add sausage and boil for another 5 minutes, add corn and boil for an additional 5 minutes, add shrimp and boil for 2 minutes or just until shrimp turn pink.
• Drain and allow to cool slightly. Slice potatoes in half. Assemble skewers, alternating with each component. Just before serving, lightly oil a grill pan or BBQ grill grates and heat to medium high. Grill skewers for one minute per side. Combine Remoulade Sauce ingredients and serve.

Notes

Ingredients listed are for 4 skewers (2 per person). Increase accordingly depending on how many you are serving.
I used small red potatoes, adjust cooking time if you are using larger potatoes.

The post Low-Country Boil Skewers appeared first on Lemony Thyme.

Fresh Cream-Style Corn.

On the East Coast we are heading into the season of fresh local produce.  Soon the Farmers’ Markets will reopen, where rows of pick up trucks piled high with ‘corn on the cob’ will sit.  I want us to be ready.

When you put three ears of corn in your basket and the farmer says “is there anything else you’d like?”….say “Oh yes…sorry, make that 12.”

These farmers will never get rich from pulling their pick-ups into make shift Farmers’ Markets.  Yet they’ll never cut you short in conversation.  Spend some time, learn how they ‘farm’, and pay them just a bit more than the $2.25 for that basket full of peppers and potatoes and…freshness.

Just in case you find yourself with extra corn, here’s a nice and simple recipe for Fresh ‘Cream-Style’ Corn.  We gave this the stamp of ‘Winning’ and ranked Creamed Corn right up there with unctuous mashed potatoes.

The key to nice creamy Creamed Corn, is getting every bit of goodness off each cob.  I like to steam my corn before removing it from the cob.  I find I’m able to collect more of the pulp.  Once you’ve cut the kernels from the cobs, take the back of your knife and scrape down each cob all the way around.  You’ll be amazed at how much more goody you’ll collect.

This basic recipe can lead to all kinds of flavor twists.  For one, diced jalapeño would be wonderful and finding bacon throughout wouldn’t be a bad thing.  Growing up my favorite comfort food was Chinamen’s Pie (similar to Shepherd’s Pie).  Can’t even imaging how amazing that will be made from Fresh Cream-Style Corn.  The wheels are spinning.  Enjoy.

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Fresh Cream-Style Corn

Course Side Dish

Cook Time 30 minutes minutes

Total Time 30 minutes minutes

Servings 4

Author Libby with Lemony Thyme

Ingredients

• 6 ears of corn husks and silk removed
• 1/2 cup diced onion
• 1-2 Tbl. flour
• 2 Tbl. butter
• 1 cup milk or cream
• salt & pepper to taste
• pinch cayenne pepper
• Crispy bacon for garnish optional

Instructions

• Steam or boil ears of corn for 10 minutes. Allow to cool slightly. Cut kernels off of cobs, then scrap cobs with the back of the knife removing remaining pulp. Reserve kernels and pulp.
• Saute onion in butter until tender 3-4 minutes. Dust with flour, stirring another minute, then whisk in cream and corn and bring to a gentle simmer. Reduce heat and allow to simmer 7-10 minutes, stirring ocassionally. Season with salt, pepper & cayenne to taste.
• Serve topped with crumbled bacon.

Notes

If you use milk instead of cream, you may want to increase the flour to 2 Tbl. to achieve a thicker mixture.

The post Fresh Cream-Style Corn appeared first on Lemony Thyme.