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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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  • Italian,  Main Course

    Penne with Vodka Sauce {penne alla vodka}

    November 12, 2014 / No Comments

    Do you ever get stuck in a pasta rut? Or better yet a ‘what’s for dinner’ rut?  We have become such fans of Spaghetti & Meatballs that we have it almost weekly.  No complaints, but I was ready for a change.  Enter cream and vodka.  Voila Penne with Vodka Sauce {penne alla vodka}.

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    Libby Zappala

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    May 28, 2013

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    January 19, 2015
  • Blueberry Basil & Goat Cheese Pasta Salad
    Main Course,  Salads & Side Dishes,  Vegetarian

    Blueberry, Basil & Goat Cheese Pasta Salad

    September 8, 2013 / No Comments

    Blueberry, Basil & Goat Cheese Pasta Salad. I recently saw an article in Cooking Light Magazine that featured 250 Calorie Pasta Dishes.  The idea was to start with a portion of your favorite cooked pasta, then add 3-4 of your favorite mix-ins to create a fabulous meal.  That got me thinking.

    Read More
    Libby Zappala

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    Isle of Palms Burger

    Isle of Palms Burger

    October 5, 2013
    This Beef Stroganoff recipe could be made with any leftover steak or nice tender beef strips and your favorite kind of mushrooms.

    Beef Stroganoff {Oh How I Love The Leftovers}

    July 8, 2020
    Overhead shot of a Greek Chicken Burger with Greek Style Potato Wedges.

    Juicy Greek Style Chicken Burgers

    July 18, 2020

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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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