Lemony Thyme

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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,  Seafood

    Crab Cake Balls {with Remoulade Sauce}

    March 12, 2021 / 1 Comment

    Crab Cake Balls with Remoulade Sauce. Everything we love about a Crab Cake rolled into bite-sized nuggets. A perfect little appetizer or addition to your party spreads or grazing boards.

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    Libby Zappala

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    Seared Sea Scallops {over Tomato Bacon Jam & Herb Infused Grits}

    August 9, 2014
    Roasted Cauliflower

    Roasted Vegetables {Cauliflower & Brussels Sprouts the unsung heroes}

    January 9, 2013
    Grilled Bacon Wrapped Shrimp

    Grilled Bacon Wrapped Shrimp

    May 18, 2013
  • Appetizers,  Gluten Free,  Low-Carb,  Recipes

    French Onion Dip is a Game Day Staple

    February 6, 2021 / No Comments

    There was a time when French Onion Dip was the go-to staple for Game Day or family gatherings. A packet of onion soup mix, a tub of sour cream, and a big bag of ruffled potato chips and we were in dip heaven. Just think how far the dip world has come, evolved if you will.

    Read More
    Libby Zappala

    You May Also Like

    Overhead picture of spinach salad with Parmesan Crisps and crispy bacon on blue rimmed white plate.

    Parmesan Crisps

    July 22, 2012

    Ratatouille with Herbed Mascarpone

    August 1, 2021
    Cool Ranch Jalapeno Poppers

    Cool Ranch Jalapeño Poppers {just for fun}

    May 5, 2013

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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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