21 Sunday Feb 2021
Posted in breads, gluten free, love to cook, side dishes
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Herbed Brown Butter Popovers are a Lemony Thyme first and a personal culinary bucket list item! These beauties are my first attempt at homemade popovers, simple to make and they were outstanding. Don’t fear the popovers!
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23 Saturday Jan 2021
I adore the creamy texture of butter beans and how nicely they pair with fresh bright flavors. This Butter Bean Salad is loaded with fresh herbs & veggies then dressed in Lemony Thyme Vinaigrette. It’s the perfect side dish or healthy vegetarian meal.
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26 Wednesday Aug 2020
Posted in chicken & turkey, love to cook
I have several favorite roast chicken recipes throughout Lemony Thyme, but I must say this Herb Butter Whole Roasted Chicken {with Basil Butter} is a stand out! Yes, there’s double butter happening here.
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15 Monday Jun 2020
Posted in dressings & marinades, healthy choices, love to cook, salads, side dishes, vegetarian
As the hot summer weather approaches we’ll be looking for some cool & simple dinner options. Two ripe avocados and herb pots blooming with fresh flavors were the inspiration for this Quartered Salad {with Fresh Herb Vinaigrette}. Here’s a sneak peek at this year’s herb gardens.
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12 Friday Jul 2019
Posted in healthy choices, love to cook, side dishes, vegetarian
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Farmers Market Parmesan Herb Roasted Veggies
I’m so happy this time of year. There’s something so beautiful about fresh from the garden veggies and herbs. Throughout this past winter and spring we’ve been enjoying Parmesan Herb Roasted Potatoes. Why not show our baby squash and spring onions the same kind of love?! Continue reading »
5,860 total views, 1 views today
29 Monday Sep 2014
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Bisquick, carrots, celery, fresh herbs, green peas, onion, parmesan cheese, vegetable broth, zucchini
Someday I think I’d like to do an entire recipe series on ‘How to make this from that.’ In other words, how to enjoy dinner on day one, then turn the leftovers into a completely new meal (or two) the following days. Our Roasted Veggie Pot Pie {with Herbed Biscuit Crust} is simply Roasted Veggie & White Bean Chowder with a heavenly layer of comfort baked on top.
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19 Monday May 2014
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This Inside Out Fresh Herb Omelet was my Healthy Choice post-workout meal.
Four weeks ago today I arrived at the office with workout clothes in hand (after taking 4 months off). I was committed to getting back into an exercise routine and knew I would need the encouragement of teammates to keep me on track. So when the lunchtime walking crew lined up to head out, I followed right along. Well actually I lagged behind a good bit, but I did it. A 2.61 mile power walk in 40 minutes.
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25 Tuesday Jun 2013
Posted in gluten free, healthy choices, love to cook, vegetarian
Roasted Cauliflower Steaks {with Herbed Ricotta & Tomato Sauce}.
I can’t recall the last time I was so excited about a recipe. I mean I’m really, really excited about this one. Over the past several months we’ve been perfecting Parmesan Herb Roasted Potatoes. That’s culinary talk for we’ve been eating them every chance we can. Last night it hit me. Why not turn this lovely head of cauliflower into Parmesan Herb Roasted Cauliflower Steaks.
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Baked Sweet Potato with Roasted Grapes & Honey Ricotta
Roasted Cauliflower & Mushroom Casserole
Roasted Vegetables {Cauliflower & Brussels Sprouts the unsung heroes}
Thai Cauliflower Rice Salad {with Spicy Peanut Sauce}
Whole Roasted Tandoori Cauliflower {with Mint Chutney}
Roasted Veggie Pot Pie {with Herbed Biscuit Crust}
14 Friday Jun 2013
Posted in love to cook, seafood
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Grilled Swordfish with Lima Bean & Herb Butter.
I haven’t always loved Swordfish. I remember it being dry and underwhelming, so frankly I avoided it. Too many other choices that I knew I loved. I’ve shared recently that fish speak to me. There’s really no other way to explain how I can approach a massive row of freshness and choose….that one, I’ll have that piece of fish. That’s what happened the day I fell in love with Swordfish.
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08 Saturday Jun 2013
Tags
baby greens, cherry tomatoes, eggs, flour tortillas, fresh herbs, goat cheese, mini-bell peppers, mushrooms, scallion, shallot, zucchini
“We can sleep til we get up.” That’s what we love about Saturday mornings. We did at least until we got a puppy. Now we “sleep til Scrappy Thyme gets up.” So while I lay in bed this morning waiting for her to call to us, I was thinking about breakfast. And how I might use up the mother load of leftover fresh salad ingredients that had taken over my fridge.
That’s when I decided to make a Veggie Frittata.
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