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!

There’s something so sexy and delicious about beautiful Pappardelle pasta.  I’m certain simply a little butter and parmesan makes it a worthy meal.

But trust me when I say that adding shrimp and summer vegetables elevates this dish to RQ status.

RQ = Restaurant Quality

Our latest pasta dish is just bursting with fresh bright flavors. Shrimp, summer veggies, fresh herbs, garlic, lemon juice, and parmesan cheese are a wonderful combination. This is the kind of meal that’s quick to get to the table but has you wanting to slowly savor every bite.  

Preparation

• Slice or dice a nice assortment of veggies like asparagus, squash, zucchini, corn, peppers. Choose your favorites. Your veggie bin contents.
• Boil Pappardelle according to directions about 8-10 minutes.
• While pasta is cooking, lightly sauté veggies in olive oil in a large skillet until just tender, about 5 minutes. Add in shrimp, chopped garlic and season with salt & pepper and cook covered an additional 2-3 minutes until shrimp are cooked through.
• Squeeze in juice of half a lemon and 1/2 cup of grated parmesan cheese.
• Transfer al dente pasta to to sautéed shrimp and veggies. Add in 1/2 cup pasta liquid and toss to combine. Season with salt and pepper to taste.
• Serve family-style on a large platter. Sprinkle with fresh chopped parsley and freshly grated parmesan cheese.

Simply delicious.

Side Note:  When searching for Pappardelle recipes, I discovered that the pasta’s name comes from the Italian pappare, a verb which means “to gobble up.”  And so we did…

Are there recipes that remind you of a favorite vacation that you’d like to see us recreate? I’d love for you to comment below. Your feedback is so important to me (and keeps the recipe love fresh).

Don’t forget to follow us @LemonyThyme on Instagram, TikTok and Facebook!

All my best,
xo Libby

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15 Minute Easy Shrimp & Summer Veggie Pappardelle Pasta

15 Minute Easy Shrimp & Summer Veggie Pappardelle Pasta needs to be on your dinner rotation this summer.

Course Entree

Prep Time 5 minutes minutes

Cook Time 10 minutes minutes

Servings 4

Author Libby with Lemony Thyme

Ingredients

• 8 ounces dried pappardelle pasta
• 1 Tablespoon olive oil
• 4 cups diced or sliced summer veggies such as: corn, zucchini, yellow squash, peppers, cherry tomatoes, asparagus, broccoli
• 1 pound medium or large peeled & deveined raw shrimp
• 2 Tablespoons butter
• 3 cloves garlic minced
• 1 lemon
• 1 cup parmesan cheese finely grated
• fresh parsley chopped
• salt & pepper to taste

Instructions

• Boil Pappardelle Pasta al dente, according to package instructions.
• Heat olive oil in a large skillet. Add in sliced and diced veggies and saute 3-4 minutes over medium high. Add in peeled and deveined shrimp and stir to combine. Cover and cook an additional 2-3 minutes, until shrimp are opaque and cooked through. Add in butter and garlic, stir to combine.
• Add drained pasta to shrimp and veggie pan, reserving 1/2 cup of cooking liquid. Add cooking liquid, juice of a 1/2 lemon, and 3/4 cup parmesan cheese to pan. Stir until pasta is well coated. Season with salt & pepper and additional lemon juice to taste.
• Serve shrimp & veggie pasta family style on a platter. Sprinkle top with remaining parmesan cheese and fresh chopped parsley.

The post 15 Minute Easy Shrimp & Summer Veggie Pappardelle Pasta appeared first on Lemony Thyme.

I mean shoes off, feet up, summer breeze blowing in your hair. Are you with me? This light and fruity sipper is gentle enough for brunch. It’s perfect to share with friends. Pretty enough for the front porch yet begs for the backyard!

Use your favorite fruits of the season with a bottle of nice crispy white wine. Adding a few other flavor enhancers like vodka, simple syrup, and a sprig or two of lemony thyme (or your favorite fresh herb) add complexity.

Fresh strawberries, peaches, cherries, pineapple, and lemon get a little tipsy in a nice soak of chilled vodka, white wine and a splash of simple syrup.

If you can give the fruit at least two hours your Summer Thyme Sangria will will take on the beautiful fruit flavors. You can use any combination of berries and stone fruit that you love.

Step 1

Our summer sangria begins with a simple syrup. You combine equal parts water and sugar in a small saucepan and bring to a boil, then whisk to dissolve sugar. Allow to cool before using.

Simple syrups are another wonderful way to infuse layers of flavor. Just add herbs, aromatics, fruit or even spices to the sugar water while boiling. I’ve made vanilla, cranberry, ginger, and brown sugar.

Step 2

Once your fruit has had time to hang out and chill with the white wine and vodka, it’s ready to serve. This white sangria is so smooth and delicious! It’s the perfect pool-side sipper, backyard bbq batch-cocktail, and weekend brunch beverage.

Step 3

Don’t forget to put out a few finger foods. Our Roasted Golden Beet Hummus with Flatbread Crackers were the perfect pre-dinner nibbles.

How do you ease into the weekend? Favorite summer cocktails and mocktails? I’d love for you to comment below. Don’t forget to follow us @LemonyThyme on Instagram and Facebook!

All my best,
xo Libby

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Summer Thyme Sangria

Summer Thyme Sangria is so smooth and delicious! It's the perfect pool-side sipper, backyard bbq batch-cocktail, and weekend brunch beverage.

Course Cocktail

Prep Time 10 minutes minutes

Refrigeration Time 2 hours hours

Servings 4

Ingredients

• 1 lemon thinly sliced
• 1 peach sliced
• 1 cup fresh strawberries sliced
• 1 cup fresh cherries pitted and sliced
• 1/4 cup simple syrup more or less to taste
• 1/4 cup vodka
• 1 750 ml bottle white wine
• fresh lemony thyme sprigs optional garnish

Instructions

• Prepare simple syrup by combining equal parts water and sugar in a small saucepan. Bring to a boil, whisk to dissolve sugar. Cool before using.
• Combine all recipe ingredients in a pitcher and refrigerate at least 2 hours. Serve chilled with lemony thyme sprigs (optional).

The post Summer Thyme Sangria Will Ease You Right Into the Weekend! appeared first on Lemony Thyme.

Homemade vinaigrettes are so versatile.

And delicious.

With oil and vinegar as your base, the flavor pairings are endless.

I chose lemony thyme and parsley for my herbs and shallot and garlic for my aromatics.

A splash of champagne vinegar and freshly squeezed lemon juice are the acidic elements.

For the olive oil I used a nice finishing oil.

I’m really just beginning to understand the wonderful nuances of olive oil varieties. Not an expert but I definitely appreciate a bright ‘green’ EVOO.

Lemony Thyme Vinaigrette was the perfect pairing with our Butter Bean Salad. Hope you’ll give both recipes a try. Enjoy!

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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Lemony Thyme Vinaigrette

Homemade vinaigrettes are so versatile. And delicious. With oil and vinegar as your base, the flavor pairings are endless.

Prep Time 5 minutes minutes

Author Libby with Lemony Thyme

Ingredients

• 1/2 cup fresh herbs (lemony thyme and parsley) leaves only
• 1 small shallot rough chopped
• 2 small cloves garlic peeled
• 2 Tablespoons champagne vinegar
• 2 Tablespoons freshly squeezed lemon juice
• 1/2 cup extra virgin olive oil
• 1/2 teaspoon salt
• 1 pinch red pepper flakes

Instructions

• Combine all ingredients in a small food chopper or blender. Puree.
• Store in air tight container in refrigerator for up to 1 week.

The post Lemony Thyme Vinaigrette appeared first on Lemony Thyme.

It’s very well documented that I have a huge crush on lemon & thyme. 

Having fresh Georgia peaches at the Farmers Market was our little personal touch.

I’m also a big fan of any recipe that calls for muddling fresh herbs. 

In this case fresh lemony thyme is muddled with sugar before adding lemon juice, peach nectar, and cold water.  The mixture then chills to perfection.

We added fresh peach slices and lemony thyme sprigs to serve. 

Lemony Thyme Peach Lemonade is bursting with tart sweet flavors.  A beautiful twist on a classic summertime beverage.

Have you got a favorite summer thyme sipper with a twist? I’d love for you to share in the comments below.

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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Lemony Thyme Peach Lemonade

Lemony Thyme Peach Lemonade is bursting with tart sweet flavors.  A beautiful twist on a classic summertime beverage.

Prep Time 15 minutes minutes

Total Time 15 minutes minutes

Author inspired by BHG Magazine

Ingredients

• 1 cup sugar
• 5-6 lemony thyme sprigs more for garnish
• 2 cups lemon juice
• 1 11- ounce can peach nectar
• 4 cups cold water
• fresh peaches and/or lemons for garnish

Instructions

• In a large pitcher muddle lemony thyme sprigs with sugar. Add in lemon juice, peach nectar and cold water. Stir well until sugar is dissolved. Cover; chill.
• To serve stir in peach and/on lemon slices and ice cubes. Garnish with lemony thyme sprigs.

The post Lemony Thyme Peach Lemonade appeared first on Lemony Thyme.

Red Flannel Hash might be characterized as New England Boiled Dinner‘s better half.  As the story goes, no Boiled Dinner is officially over until the last of the red flannel hash is served.  And since no boiled dinner has ever been eaten in just one sitting, this heavenly hash is the icing on the cake if you will.

Red Flannel Hash is not much more than chopped up meat, potatoes, onion, and beets (which give this dish it’s signature red color) but it’s what you do with these ingredients that makes this hash….as comfy as your favorite flannel pajamas.

In cast iron skillet, melt butter over medium heat and saute onion until tender.  Add garlic, thyme, salt, and pepper and saute another minute.  Throw in the diced cooked corned beef, potatoes, and beets and and let is sizzle in the pan.  Resist stirring…we’re looking for a nice crispy bottom before we give the whole thing a big flip.  Trust me the buttery crunchy bits make this hash….special.  Continue cooking until bottom is nicely browned.  Season with salt & pepper to taste.  Serve topped with poached eggs.

The salty flavors of the corned beef snuggled up to the warmth of the onion and potatoes and wrapped in a blanket of subtle sweetness from the beets….oh my my Red Flannel Hash, how I love you.

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Red Flannel Hash {Sunday Brunch}

Course Breakfast

Servings 4

Author Libby with Lemony Thyme

Ingredients

• 4 Tbl. butter
• 1 cup onion diced
• 1 garlic clove minced
• 1 tsp. lemony thyme minced
• 1/2 tsp. salt
• 1/2 tsp. black pepper
• 1 1/2 cups cooked corned beef cubed
• 1 1/2 cups cooked potatoes cubed
• 1 1/2 cups cooked beets cubed
• additional butter if needed
• 4 eggs for poaching

Instructions

• Melt butter in large cast iron skillet over medium heat.
• Add onion and saute until tender.
• Add garlic, thyme, salt & pepper and saute and additional minute.
• Add cubed corned beef, potatoes, and beets.
• Press down with spatula and continue cooking over medium heat until bottom becomes crispy brown, 7-10 minutes.
• Flip entire mixture, adding additional butter if sticking to the pan, press down with spatula.
• Continue cooking an additional 5-7 minutes until crispy brown.
• Serve topped with poached eggs.

The post Red Flannel Hash {Sunday Brunch} appeared first on Lemony Thyme.

I may have a new favorite Summer Thyme Sipper.  Gin & Tonic {with Grilled Pineapple & Lemony Thyme}.  Photo bomb courtesy of Scrappy Thyme.

Wow on so many levels.  Have you had grilled pineapple?  Turned your nose up at gin?  Questioned fresh herbs in a cocktail?  If you answered “Yes” to any of these questions…

Listen up.

Welcome Lemony Thyme with it’s wildly fragrant tiny leaves.  My most prolific herb.  I took this picture pre-7-days-of-rain….no kidding.  Wait until you see it now.  I’ve been harvesting and drying as fast as I can.

This is my #1 Whiskey Barrel Herb Porch Pot.  Lemony Thyme is thriving and her sister Sage isn’t too shabby either.

My kid sent me a text a couple weeks back with this picture below, captioned “gin lemon lime grilled pineapple and thyme. yep.”

Hello sexy and welcome to my world.  I knew on the first hot & sunny day of the season I would be enjoying a Gin & Tonic {with Grilled Pineapple & Lemony Thyme}.

Grilled pineapple is wonderful.  The sweetness intensifies and brings great flavor to our otherwise citrusy cocktail with lemon, lime and lemony thyme.  Shelby’s instructions were “muddle slightly, top with tonic.”

Delicious.  Refreshing.  Sings of summer thyme.

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Gin & Tonic {with Grilled Pineapple & Lemony Thyme}

Author Libby with Lemony Thyme

Ingredients

Per Cocktail…

• 2 slices of grilled pineapple
• 2 slices lime
• 2 slices lemon
• 4-6 sprigs lemony thyme
• 2 ounces gin
• 6 ounces tonic water or to taste
• ice

Instructions

• Place pineapple, lime, lemon and lemony thyme in glass. Muddle ingredients slightly. Add ice, gin and tonic. Enjoy!!

The post Gin & Tonic {with Grilled Pineapple & Lemony Thyme} appeared first on Lemony Thyme.

Parmesan & Herb Savory French Toast {with Balsamic Onion Jam} is just one more reason I’m addicted to breakfast foods.  Fresh herb flavors with a bit of nutty parmesan went so well with the slightly sweet onion jam.  Let fresh herbs elevate the flavors in your dishes while you take full credit for the results.

Savory French Toast is such a nice variation on a classic breakfast favorite.  Simply replace hints of cinnamon & sugar with herbs & aromatics.

Whisk finely chopped herbs into eggs and cream.  Add favorite seasonings. I’m a huge fan of Mrs. Dash garlic & herb seasoning.  It brings a wonderful savory burst of flavor without adding unwanted sodium.  Allow your bread slices to soak up as much liquid as possible before pan frying.  Sprinkle with Parmesan cheese for a wonderful crispy edge.

I paired our Parmesan & Herb Savory French Toast with Balsamic Onion Jam.  Sweet red onions, slowly reduced with a sprinkle of brown sugar and a drizzle of balsamic vinegar.  I used my favorite blueberry balsamic but any flavor would be wonderful.

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Parmesan & Herb Savory French Toast {with Balsamic Onion Jam}

Prep Time 10 minutes minutes

Cook Time 15 minutes minutes

Total Time 25 minutes minutes

Servings 2

Author Libby with Lemony Thyme

Ingredients

For the balsamic onion jam…

• 1 small red onion diced
• 1 tsp. butter
• 1 tsp. olive oil
• 1 Tbl. brown sugar
• 1 Tbl. balsamic vinegar

For the French toast…

• butter for pan frying
• 4 slices bread
• 3 eggs
• 1/3 cup cream
• 2 Tbl. fresh herbs finely chopped (we used lemony thyme, sage, parsley and chives)
• 1/2 tsp. Mrs. Dash garlic & herb seasoning
• 1/2 cup shredded parmesan cheese

Instructions

For the balsamic onion jam…

• Heat butter and olive oil in a skillet over medium-high heat. Sauté onion until tender, about 5 minutes. Reduce heat to medium-low, add brown sugar and continue cooking for another 5 minutes, stirring occasionally. Stir in balsamic vinegar and cook an additional 2 minutes.

For the French toast…

• Whisk together eggs, cream, herbs and seasoning. Dredge bread slices in egg mixture turning several times until each slice is soaked.
• Melt butter in skillet over medium heat. Add soaked bread slices, sprinkle tops of each slice with about 1 Tbl. of parmesan cheese. Pan fry until golden brown. Turn slices, sprinkle each with additional parmesan cheese. Pan try until golden brown.
• Serve topped with a spoonful of balsamic onion jam, sprinkle of parmesan, and fresh snipped chives.

The post Parmesan & Herb Savory French Toast {with Balsamic Onion Jam} appeared first on Lemony Thyme.

Potato Leek Soup with Crispy Sage is creamy and delicious.  With basic ingredients and minimum hands on cooking time, this soup has been added to my comfort food favorites list.

As with several other recipes on Lemony Thyme, when the instructions begin with melting butter in a pan, the first thing that comes to mind is adding fresh sage leaves.  Something magical happens when these two ingredients are slowly heated.  That magic became the base for this yummy soup.  Once the leaves are crisp, remove from the butter and reserve for a garnish.

If you haven’t cooked with leeks before the one thing you need to be sure to do is wash them thoroughly AFTER you slice them.  Dirt has a way of sneaking almost all the way through the length of the stalk, as shown in the picture below.  Remove the outer tough layer, then slice the white and pale green portion into 1/4-inch rings.  Simply fill a bowl full of water and drop in the sliced leeks, giving them a swirl to loosen the rings.  Strain and you are good to go.

Leeks have a wonderful mild onion taste and when sautéed they become slightly sweet and tender.  We sauté in the sage butter until tender, then add a bay leaf, chopped garlic, and lemony thyme sprigs and cook for another minute until the garlic is fragrant.

Diced potatoes come next, the signature ingredient that makes Potato Leek Soup so incredibly creamy and comforting.

Cover potatoes with warm broth and bring to a gentle simmer until they are fork tender, about 30 minutes.

Once the potatoes are tender, remove the bay leaf and thyme sprigs and add the cream.  Now, either transfer in batches to a blender or use an immersion blender and process until soup is creamy and smooth.  Season with salt & pepper to taste.

Potato Leek Soup topped with crispy sage leaves and a side of crusty bread makes this hearty enough for a meatless Monday meal.

The chilled version of this soup, called Vichyssoise, is wonderful served as an appetizer.  The subtle flavors of sage and lemony thyme come shining through when chilled.  Do yourself a favor and try it both ways.  Enjoy!

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Potato Leek Soup {with Crispy Sage}

Prep Time 10 minutes minutes

Cook Time 50 minutes minutes

Total Time 1 hour hour

Servings 2

Author Libby with Lemony Thyme

Ingredients

• 1 lg. or 2 small leeks whites & pale green only, sliced
• 1 lb. russet potatoes peeled and diced
• 2 Tbl. butter
• 6-8 fresh sage leaves
• 2 sprigs fresh lemony thyme
• 1 bay leaf
• 2 garlic cloves chopped
• 2 cups vegetable or chicken broth
• 1/2 cup cream
• salt & white pepper to taste

Instructions

• Remove outer tough layer of leek; slice whites & pale green of leek into 1/4-inch rings, then place slices in a bowl of water. Gently swirl to loosen rings. Drain.
• Melt butter over medium-low heat in a 2 quart sauce pan. Add fresh sage and sauté for 5-7 minutes or until sage leaves become slightly crispy. Remove sage and reserve for garnish.
• Add leeks to butter and sauté until tender, about 10 minutes. Add bay leaf, garlic and thyme sprigs and cook an additional minute until garlic is fragrant.
• Add diced potatoes and broth and simmer until potatoes are tender, about 30 minutes. Remove bay leaf and thyme sprigs, then stir in cream until heated through. Remove from heat and blend either using an immersion blender, or carefully in batches in a traditional blender until creamy and smooth. Season with salt & pepper to taste.
• Serve warm, garnished with crispy sage leaves or served chilled.

The post Potato Leek Soup {with Crispy Sage} appeared first on Lemony Thyme.

I can’t recall the name of it, but the host would always feature the ‘obedient ingredient.’ 

That’s exactly what I did this morning.  I bought a few too many avocados this week so I’m turning them into serving vessels.  Our Herbed Scrambled Eggs were quite happy in their avocado boats.

And then there are my fresh herb pots that are virtually exploding into bloom with this glorious summer sun.  Herb bouquets make me smile.

Fresh herbs sprinkled into soft scrambled eggs. 

Simple. 

Delightful.

All my best,
xo Libby

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Herbed Scrambled Eggs {in Avocado Boats}

Cook Time 5 minutes minutes

Total Time 5 minutes minutes

Servings 1 -2

Author Libby with Lemony Thyme

Ingredients

• 1 egg
• 1 egg white
• 1 Tbl. fresh herbs such as lemony thyme, tarragon, chives, cilantro
• 1 tsp. finely diced red onion
• salt & pepper
• butter for pan
• 1 avocado

Instructions

• Scramble egg and egg whites until lightly set. Sprinkle with fresh herbs, salt & pepper. Remove from heat. Gently stir.
• Cut avocado in half. Remove pit and discard. Sprinkle avocado halves with salt & pepper. Spoon scrambled eggs into avocados to serve. Sprinkle with diced red onion.

Here are some other ways to incorporate our obedient ingredient Avocados.

~ Curried Chicken Salad in Avocado ~ 

~ Baked Eggs in Avocado ~

~ Ceviche {with Halibut, Scallops & Shrimp} ~

The post Herbed Scrambled Eggs {in Avocado Boats} appeared first on Lemony Thyme.

Combine mayo with parmesan cheese, fresh herbs, Mrs. Dash, salt & pepper.

Preheat broiler to high.  Broil fillet for 8 minutes, then remove from oven and turn over.  Coat with Parmesan Herb mixture.  Place under broiler for another minute or until topping is golden and bubbly. 

Unctuous.

I’ve purposefully left this recipe write up very basic to illustrate how a few simple ingredients can yield restaurant quality results.

Parmesan & Herb Broiled Grouper simply melts in your mouth. The fish is moist and flaky with a delightful savory finish.

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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Parmesan & Herb Broiled Grouper {on Wilted Spinach}

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Total Time 20 minutes minutes

Servings 2

Author Libby with Lemony Thyme

Ingredients

For the grouper…

• 1 lb. grouper fillet
• 1/4 cup Parmesan cheese grated
• 1 Tbl. mayonnaise
• 2 Tbl. fresh herbs minced (we used lemony thyme, parsley & chive)
• 1/4 tsp. Mrs. Dash garlic & herb seasoning
• salt & freshly cracked pepper

For the wilted spinach…

• 3 cups fresh spinach leaves
• 1 tsp. olive oil
• 1 tsp. minced garlic
• salt & pepper

Instructions

For the grouper…

• Combine mayo with parmesan cheese, fresh herbs, Mrs. Dash, salt & pepper.
• Preheat broiler to high. Broil fillet for 8 minutes, then remove from oven and turn over. Coat with Parmesan herb mixture. Place under broiler for another minute or until topping is golden and bubbly.

For the wilted spinach…

• Heat olive oil in a large skillet over medium-low heat. Add garlic and sauté for 30 seconds. Add spinach and toss to coat. Remove from heat and cover for 5 minutes. Sprinkle with salt & pepper to serve.

The post Parmesan & Herb Broiled Grouper {on Wilted Spinach} appeared first on Lemony Thyme.