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Eggs Baked in Herbed Spaghetti Squash Nests
Eggs Baked in… And I’m sold. That’s all I need to hear and I’m all in. Eggs baked in that spaghetti squash that’s been patiently waiting in the pantry for her time to shine, is just plain brilliant. Thank you to The Urban Poser for coming up with this one.
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Salmon & Asparagus Quiche {with Fresh Herbs}
Salmon & Asparagus Quiche is definitely the best way I’ve incorporated leftovers into a dish in a long time. Asparagus is so beautiful right now that I had to buy two bunches. One I used in an Asparagus & Goat Cheese Tart. And one I served along side a gorgeous piece of baked salmon. There was just enough of both leftover to make a two person Salmon & Asparagus Quiche.
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Herbed Scalloped Potatoes {Savory & Sweet}
My most favorite bite of Scalloped Potatoes is the edge…same goes for meatloaf, brownies, cornbread, Oooo and prime rib (hint, hint…I love prime rib). So for this recipe, in an effort to get all the edges we can, we’re going to make these in a muffin tin instead of a casserole dish. If you like the cheesy soft center best, butter up a 2 Qt. casserole and get happy…this recipe can be made either way by simply adjusting the cooking time.
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Salmon & Baked Eggs {Breakfast for Dinner}
Recipe inspiration for this one is quite simple…leftover salmon. Slow-Roasted Salmon with Tarragon and Citrus to be exact. Salmon is one of our favorite things to have for dinner. Whether we prepare the beautiful recipe above from Food & Wine or a little no fuss version, you can turn a nice big salmon fillet into a mouthwatering meal. It’s not often that there is any leftover but on this occasion we will take advantage of that for breakfast or wait is this dinner? Either way Salmon & Baked Eggs makes a delicious meal.
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Sliced Twice Baked Potatoes {National Potato Day}
This is one of those ‘National Days’ I will embrace. The Potato. Last night, on the eve of National Potato Day, we had a little pre-celebration with good friends over homemade potato chips…topped with goat cheese, blue cheese crumbles, and crispy bacon. Why was that not my NPD (National Potato Day) Post? Because I think we might have a recipe that can compete with those amazing chips…Sliced Twice Baked Potatoes!
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Fresh Herbs {Growing, Harvesting, Using, Storing, Freezing, and Drying}
Over the years I’ve spent a good portion of my free time getting to know and understand Fresh Herbs. I’ve certainly come a long way….only to discover the journey has really just begun. I’ve decided to go ahead and share this post now, knowing it will be a post in-progress that I hope to add to as I make new discoveries.
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Herb Stuffed Baked Tomatoes
Beautiful tomatoes, stuffed with fresh herbs, roasted zucchini, garlic, Parmesan cheese, soft bread crumbs….baked to perfection. Mmmm….so good.
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Baked Eggs in Bread Bowls {Sunday Brunch}
I’m always searching for new and fun breakfast ideas. I don’t recall what I typed in the search field that returned this recipe, but with just one look I was hooked. Baked Eggs in Bread Bowls…Sunday Brunch couldn’t get here soon enough.
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Welcome Autumn Thyme {Dried Herbs}
Today we say goodbye to Summer Thyme and welcome Autumn to the pages of Lemony Thyme. Our new homepage picture tells the story of our fresh herb journey. This Spring we made three whiskey barrel herb gardens for our back porch. They became the inspiration for Lemony Thyme as our cooking began to burst with flavor. We’ve nurtured them and they’ve nourished us all Summer long. While we still have a good bit of life in our herb barrels…we’re but a frost away from losing them until next Spring.
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Roast Chicken in a Clay Baker
Roast Chicken in a Clay Baker. That was my mission. A couple of weeks ago, while perusing the isles of my local thrift store, I scored this amazing Romertopf Clay Baker. I knew at that moment my first dish baked in this vessel would be Roast Chicken. As I’ve commented on in the past we cook a whole chicken almost every week. We change up our recipes and cooking methods and it’s always delicious.
