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Basic Tomato Sauce
There are a few prepackaged pantry staples I can’t live without. Canned tomatoes would definitely be one of them (at least until I learn how to can fresh tomatoes next summer). And once I learned how to make a Basic Tomato Sauce from scratch, dried pasta became another pantry staple we always have on hand. This sauce is intended to be ‘basic’ and is a wonderful base to build upon.
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Triple Olive Tapenade {with Roasted Red Pepper}
Leftover olives…what to do? what to do? A quick search found this fabulous tapenade recipe by Former Chef. The recipe calls for kalamata, green, and Californa ripe olives but you can use any combination you have on hand. The ripe olives add a nice balance to the punchy kalamatas. You’ll also want to add roasted red pepper. These can be bought in a jar but roasting them at home is super easy.
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North African Lamb Kebabs {with Cilantro Mint Pesto}
North African Lamb Kebabs sounded so intriguing to me. Traditionally we think of kebobs made up of ‘hunks’ of meat and/or vegetables. These kebobs are made with ground lamb that’s blended with heavenly herbs and spices. I came across a recipe in one of my cooking magazines and the ingredients list was right up our alley (and mostly on hand): cumin, coriander, paprika, fresh cilantro, mint, oregano, ginger, garlic…..can’t you just smell it.
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Baba Ghanoush {Eggplant Dip}
While the recipe is delicious, I have since discovered a much easier and equally tasty version. Check out my Easy Baba Ghanoush recipe here. Eggplant was the abundant ‘on sale’ item in the fridge today. I had bought two varieties at the Farmers’ Market but had yet to come up with a plan. While fresh picked eggplant is one of the most beautiful fruits of the garden, once cooked….is not always as good looking. I did a quick Internet search for ‘pretty images’ of eggplant recipes and came across several for Baba Ghanoush. I’d heard of it, maybe even enjoyed it in a restaurant, but certainly had not made it from scratch. I decided to try…
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Oregano Lemon Garlic Roast Chicken
Oregano Lemon Garlic Roast Chicken. One night every week we cook a whole chicken for dinner. Sometimes we work hard to create interesting and different flavors by changing up the fresh herbs or marinade or even cooking style. Sometimes we just sprinkle her with salt & pepper and roast her until she’s done…on these days it’s not uncommon that we also stand at the counter hand picking our way through dinner.
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Watermelon Gazpacho {Share the Love}
In honor of National Watermelon Day, my work family and I threw a little party. I brought along my Watermelon Gazpacho to Share the Love. Cool, refreshing flavors, just perfect for a hot summer day. Click here to enjoy some of our other fabulous Watermelon creations.
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Light & Fresh Summer Bruschetta Salad
Bruschetta Salad has all the flavors I adore. Bruschetta is a favorite finger food of mine and Tomato Bread Salad has become a summer staple. So why not combine them on a beautiful plate? And as summer rolls on there are tomatoes, tomatoes everywhere… Similar ingredients – make this the perfect recipe twist. Salad Ingredients Garden Tomatoes diced (or stuffed)Fresh Herbs (Basil, Lemony Thyme, Chive, Oregano)Pan roasted chopped GarlicFine diced Red OnionThinly sliced RadishAll tossed with Olive Oil, White Balsamic, Sea Salt & Fresh Cracked Pepper Style your ingredients and serve with fresh baked bread. Bruschetta Salad is fresh yet familiar. Don’t forget to follow us @LemonyThyme on Instagram, TikTok and Facebook!
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Simon & Garfunkel Herb & Garlic Encrusted Lamb Chop with Crispy Leeks
Parsley, Sage, Rosemary, Lemony Thyme, Garlic, Panko, Olive Oil, Sea Salt & Fresh Cracked Pepper (according to taste) Encrusted Petite Lamb Chop with Balsamic Glaze & Crispy Leeks. Can you say melt in your mouth goodness.
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Light & Refreshing Chilled Curried Zucchini Soup
This Light & Refreshing Chilled Curried Zucchini Soup is bursting with beautiful flavors. Some of that was due to the overnight chilling. This soup started as a hot soup the night before. It wasn’t until the next morning when I went to the fridge to see what leftovers I could turn into breakfast that I discovered the full beauty of this soup. And so it became Chilled Curried Zucchini Soup.
