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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  • 15 Minute Easy Shrimp & Summer Veggie Pappardelle Pasta on white platter sitting on wooden table.
    Healthy Choices,  Main Course,  Seafood

    15 Minute Easy Shrimp & Summer Veggie Pappardelle Pasta

    July 26, 2021 / 4 Comments

    15 Minute Easy Shrimp & Summer Veggie Pappardelle Pasta needs to be on your dinner rotation this summer. If you’re like us, you shop the Farmers Markets over the weekend. With good intentions you buy a beautiful assortment of fresh summer veggies. By mid-week you’ve still got a bin full begging for their time to shine. Enter this 15 minute shrimp & veggie pasta recipe and you’re now well on your way to hero status!

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    Libby Zappala

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    Appetizers,  Gluten Free,  Low-Carb,  Salads & Side Dishes,  Vegetarian

    Parmesan Crisps with Summer Tomato Salad

    July 26, 2012 / 3 Comments

    Fresh local grown tomatoes inspire me.  And they are so flavorful and delicious right now.  The farmers’ market is bursting with gorgeous varieties and the growers are quick to share what makes theirs uniquely different.  Alas, I must try them all.  Parmesan Crisps with Summer Tomatoes make a wonderful appetizer or serve them in place of a salad.

    Read More
    Libby Zappala

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    Breakfast,  Gluten Free,  Recipes,  Vegetarian

    Skillet Veggie & Herb Hash with Fried Egg

    July 4, 2012 / 3 Comments

    Skillet Veggie & Herb Hash with Fried Egg. It’s a beautiful July 4th morning.  After a week of sweltering heat there’s actually a breeze across my back porch.  I’m so excited to make my first skillet dish.  I scored finding two of these 5″ cast iron skillets at a thrift store (I think I actually smiled out loud at the sight of them). For the hash ~ I lightly browned in butter red & white onion, cubed butternut squash and baby potatoes.  Then I added 1/2″ water, covered them and simmered on low until they were just tender and the water had evaporated.  I added a little more butter with fresh…

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    Libby Zappala

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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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