We’re just back from the US Virgin Islands (St. John) where we celebrated Shelby’s 30th birthday with a special getaway.

We loved St. John for her magical views, her underwater wonderland and wandering wildlife.

As we emerge from covid limitations this tiny island provided the perfect balance of adventure, tranquility, space and togetherness.

I’m still smiling :)

For the salad I used Israeli (Pearl) Couscous and lots of texture and colorful flavors.

Mango, sweet corn, jalapeño, red pepper, cilantro, green onion, and punchy jerk marinade as the dressing.

This Jamaican Jerk Marinade is loaded with fresh herbs, aromatics and warm spices.

You can easily double or triple the marinade recipe if you’re planning to make Jerk Chicken Wings or Turkey Tenderloin.

If you’re looking to spice up your backyard bbq’s this summer, why not throw an island party with some of these colorful tasty dishes.

Jamaican Red Beans & Rice {Rice & Peas}
The Painkiller Cocktail
Jamaican Jerk Marinated Turkey Tenderloin
Red Grapefruit Mojito
Jamaican Jerk Sugar Cane Shrimp
Jamaican Vegetable Rundown
Jerk Chicken Wings
Caribbean Couscous Salad
Fried Plantains

Caribbean Couscous Salad is going to become our go-to salad this summer!

Such a great warm weather side dish! I love that it can safely tolerate an outdoor buffet. And it can be made a day or two ahead so you too can enjoy the party!!

For my gluten free friends, Caribbean Quinoa Salad is an equally delicious summer side dish!

Simply replace the Israeli couscous with quinoa.

Don’t forget to follow us @LemonyThyme on Instagram and Facebook! And check out our latest TikTok videos and Pinterest boards too!

All my best,
xo Libby

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Caribbean Couscous Salad

Caribbean Couscous Salad is going to become our go-to salad this summer! It's a great warm weather side dish that can safely tolerate an outdoor buffet and it can be made a day or two ahead so you too can enjoy the party!!

Course Salad, Side Dish

Cuisine Caribbean

Prep Time 15 minutes minutes

Cook Time 10 minutes minutes

Servings 6

Author Libby with Lemony Thyme

Ingredients

• 1 cup dry Israeli couscous or substitute quinoa for gluten-free version
• 1 mango peeled & diced
• 1 ear corn on the cob kernels removed
• 1 jalapeno fine diced
• 1 small red bell pepper fine diced
• 2 scallions thinly sliced
• 1/2 cup fresh cilantro leaves chopped
• 1/2 cup Jamaican Jerk Marinade see recipe link in post
• salt & pepper to taste

Instructions

• Prepare couscous according to package instructions. Cool to room temperature.
• Combine cooled cooked couscous with remaining ingredients. Serve chilled or at room temperature.

The post Caribbean Couscous Salad appeared first on Lemony Thyme.

It has to be the flavor packed tiny meatballs.

No…no, actually it’s the fresh spinach leaves and miniature pasta all bathing in wonderful homemade chicken broth.

Oh wait, I’m certain it’s the final swirl of egg and salty Parmesan cheese that makes this soup near the top of my comfort food list. 

The Process

This soup, like many we make, starts with a classic mirepoix of diced celery, onion, and carrots sautéed in a little butter and olive oil with a nice fresh thyme sprig. 

We add good rich chicken stock and a handful of tiny pasta.

The meatballs are baked then added to the broth to finish cooking. As a result, Italian Wedding Soup is know for its soft tiny meatballs.

To finish the soup, I add a couple handfuls of fresh spinach leaves, followed by what might be my favorite part….swirled egg.  If you prefer to leave that step out, it’s still an amazing bowl of love!

Top with shaved Parmesan….serve with crusty bread. 

What’s not to love?! 

I will Share the Love today with my sister Sarah and my wonderful over-the-fence neighbor Ms. Pat. 

Italian Wedding Soup makes everyone happy.

Italian Wedding Soup is definitely near the top of my comfort food list! There’s something about tiny meatballs bathing in a wonderful broth!

There is no question! This hearty soup is made with love!

Don’t forget to follow us @LemonyThyme on Instagram and Facebook! And check out our latest TikTok videos and Pinterest boards too!

All my best,
xo Libby

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Italian Wedding Soup

It has to be the flavor packed tiny meatballs….no actually it's the fresh spinach leaves and miniature pasta all bathing in wonderful homemade chicken broth…oh wait I'm certain it's the final swirl of egg and salty Parmesan cheese that makes this soup near the top of my comfort food list. 

Course Soup

Cuisine Italian

Servings 6

Author Libby with Lemony Thyme

Ingredients

For meatballs…

• 1 pound lean ground turkey
• 1 egg
• 1/3 cup panko breadcrumbs
• 1/4 cup Parmesan cheese grated
• 2 Tablespoons fresh parsley finely chopped
• 1 Tablespoon olive oil
• 2 cloves garlic minced
• 1 teaspoon Worcestershire sauce
• 1/2 teaspoon dried oregano
• 1/2 teaspoon dried basil
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• pinch nutmeg

For soup…

• 1 Tablespoon olive oil
• 1 Tablespoon butter
• 1 cup onion diced
• 1 cup celery fine diced
• 1 cup carrot fine diced
• 1 thyme sprig
• salt & pepper
• 8 cups chicken broth
• 1 cup uncooked small pasta like Stars or Orzo
• 3 cups fresh baby spinach
• 2 eggs
• 2 Tablespoon Parmesan cheese grated
• Shaved Parmesan cheese for topping

Instructions

For meatballs…

• Preheat oven to 400 degrees.
• Combine all meatball ingredients, except turkey, until just blended. Add in turkey and mix to combine (do not overwork or they be hard meatballs instead of soft meatballs) and shape into small quarter-sized meatballs, about 50.
• Bake for 8 minutes on parchment lined shallow baking pan. They will be almost done, but will finish cooking in soup broth.

For soup…

• Saute onion, celery, carrot and thyme sprig in olive oil and butter until tender, season with salt & pepper. Add chicken broth, bring to a boil. Add uncooked small pasta – cook for about 5 minutes (gentle boil). Then add meatballs and fresh spinach, cook for 2-3 more minutes until pasta is tender.
• Beat eggs with Parmesan cheese. Swirl soup with a fork as you slowly pour in the egg/cheese. It will form strands of cooked egg – cook for 1 min. more. Serve in big bowls with shaved Parmesan cheese and crusty bread.

The post Italian Wedding Soup {Share the Love} appeared first on Lemony Thyme.

This has to be the greatest time of year for those of us who love to eat and perhaps even more so for those of us who love to cook!!  Every site I follow is bursting with recipe inspiration.  After taking a night off from turkey, I’m ready to try this Curried Turkey and Israeli Couscous Salad {with Dried Cranberries} recipe from Fine Cooking.

Flash forward 45 minutes….I made it, am eating it for breakfast as we speak.  It’s beautiful.  Such a welcomed change from the muddled flavors of our leftover stuffings and casseroles.  Don’t get me wrong…those are my favorite part of Thanksgiving, but my taste buds were ready for some stimulation and this dish offered just that.

This recipe could easily be adapted to use roast chicken and would be a lovely summer picnic salad.  Add further taste bud stimulation by changing up the olive oil & vinegar with flavor infused oil & balsamic vinegar.  Wonderful.

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Curried Turkey and Israeli Couscous Salad {with Dried Cranberries}

Course Side Dish

Author Fine Cooking

Ingredients

• 1/4 cup freshly squeezed orange juice
• 1/2 cup dried cranberries
• Kosher salt
• 1 cup Israeli couscous
• 6 oz. skinless roast turkey meat cut into medium dice (1-1/2 cups)
• 1/2 cup toasted almonds chopped
• 2 medium celery stalks finely chopped
• 2 scallions thinly sliced
• 3 Tbs. extra-virgin olive oil
• 4 tsp. white wine vinegar
• 1-1/2 tsp. curry powder
• Freshly ground black pepper

Instructions

• In a 1-quart saucepan, bring the orange juice to a boil over medium-high heat. Add the dried cranberries, stir, and set aside.
• In a 3-quart saucepan, bring 2 quarts of well-salted water to a boil over high heat. Add the couscous and simmer until al dente, about 8 minutes. Drain and rinse with cold water until the couscous is cool. Drain again thoroughly and transfer to a large serving bowl.
• Add the cranberries and orange juice, turkey, almonds, celery, and scallions.
• In a small bowl, whisk the olive oil, vinegar, and curry powder.
• Add to the couscous mixture and toss to combine. Season to taste with salt and pepper and serve.

The post Curried Turkey and Israeli Couscous Salad {with Dried Cranberries} appeared first on Lemony Thyme.