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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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  • Rosemary Ham & Swiss Savory Bread Pudding4
    Breads,  Breakfast,  Main Course,  Recipes,  The Blog

    Rosemary Ham & Swiss Savory Bread Pudding

    June 11, 2015 / 1 Comment

    My kid.  I love her completely. Her hugs. Listening skills. Eye contact. Thirst for knowledge. Hugs. Witt. Sense of adventure. Genuine interest in what you’re saying. Having said that, there is an I want this now and my listening skills have gone out the window at this moment, because I want this now quality about her that I admire. Go get it girl. Which is exactly what she did last week.  I’ll tell you more about that, after I introduce our newest savory dish.  I made a bit of heaven. Rosemary Ham & Swiss Savory Bread Pudding…inspired by a Sunday’s with Shelby outing (which on occasion happens on a Saturday).

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    Libby Zappala

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    Closeup of Savory Caprese Scones baked to golden brown perfection. They are cut into wedges sitting on a parchment lined baking sheet.

    Savory Caprese Scones Of Love

    April 16, 2015
  • Mediterranean Grilled Cheese7
    Gluten Free,  Main Course,  Vegetarian

    Mediterranean Grilled Cheese {Gluten Free}

    April 30, 2015 / 2 Comments

    Wrapping up a fabulous April, spent celebrating National Grilled Cheese Month.  Our Mediterranean Grilled Cheese Sandwich, layered with basil pesto, artichoke hearts, sundried tomatoes, and cheese, was phenomenal.  All that goodness was sandwiched between two slices of fresh baked Jackalope Real Bread.  Let me tell you a bit about that.

    Read More
    Libby Zappala

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    December 10, 2013

    Baked Sweet Potato {with Curried Chicken}

    September 14, 2013
  • Gluten Free,  Healthy Choices,  Recipes,  Salads & Side Dishes,  Vegetarian

    Baked Sweet Potato {with Sautéed Mushrooms & Spinach topped with Jarlsberg Cheese}

    February 18, 2014 / No Comments

    Baked Sweet Potato {with Sautéed Mushrooms & Spinach topped with Jarlsberg Cheese}. Recently someone asked me, “with all the cooking you do, what is your favorite ‘type’ of food or genre if you will….American Favorites, Italian, Mexican, Mediterranean, etc.”  I thought about it for a minute, I certainly love most ALL food….but what came out of my mouth was absolutely accurate.  “I love vegetables most.”  All vegetables, prepared most ways.  I could give up Italian if I had to (even though I’d miss it) but I could NOT give up veggies.  I just couldn’t do it.

    Read More
    Libby Zappala

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    Homemade Adobo Seasoning Blend

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    September 13, 2021
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    October 9, 2013
    Hot Italian Seven Layer Dip loaded with all your crave-worthy ingredients.

    7-Layer Hot Italian Dip

    February 28, 2015
  • Jarlsberg BLT with Fried Egg
    Breakfast,  Main Course

    The Jarlsberg BLT with Fried Egg

    February 26, 2013 / 2 Comments

    At our last family pot-luck gathering, my sister-in-law brought a crock full of the most glorious cheese dip.  Jarlsberg Cheese Dip to be exact.  She served it cold with a sliced baguette.  I’m sure I never let it out of my sight or reach for the entire evening hour before it was devoured for it’s heavenly goodness.  She shared that she had bought this tub of love at her local Kroger supermarket.  I promptly sought out the closest Kroger and bought 2 tubs (plain and jalapeno) and a baguette.

    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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