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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  • Steak & Cheese Sub
    Beef,  Main Course

    Steak & Cheese Subs {with Onion, Mushrooms & Jalapeno}

    October 29, 2013 / No Comments

    Steak & Cheese Subs {with Onion, Mushrooms & Jalapeno} are the perfect week night meal. I held back from calling these Philly Cheesesteaks.  I’ve never actually had an authentic Philly Cheesesteak but am sure they are worthy of more effort than it took to make these subs.  These were super fast and so easy. I also held back from calling these Steak & Cheese Grinders, which is what I grew up loving.  Wasn’t sure that the regional term ‘grinder’ would resonate with a wider audience :)  For almost as far back as I can remember my friends and I would get on our bikes and ride into town to eat at the Pizza…

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    Libby Zappala

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  • Roast Beef Horseradish Sandwich
    Beef,  Main Course

    Roast Beef & Horseradish Cheddar Deli-style Sandwich

    August 12, 2012 / 2 Comments

    I know some people dread grocery shopping, but for me…..I’m just a kid in a candy shop.  And out of necessity early Sunday morning, I discovered that to be the very best time to shop.  There were parking spaces and shopping carts, wide open isles and fully stocked shelves, and oh the bakery.  Everything was still warm…doesn’t that say it all. 

    Read More
    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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