By the summer of sixth grade I was old enough to head off on my bicycle in the morning, with one stipulation, be home before dark.  Most days for lunch I split an Italian Grinder with my BFF before heading to the lake.  This Chopped Italian Submarine Salad has all those familiar wonderful flavors.

I grew up in a two stop-light old mill town in southern New Hampshire.  The first light was at ‘the bridge’ and the second was at the crazy five-way intersection.  Turn left and you head out of town.  Left of center led you to Silver Ranch (now called Kimball Farm), home of the Ice Cream Shop and Restaurant (serving hand dipped homemade ice cream, lobster rolls and seafood plates).  Right of center took us past the middle & high school, the ball fields & ice rink and ultimately to ‘the lake.’  All of which we could reach on our bicycles, which is how we traveled in the summers before turning 16.  It was however, the short dead end road to the hard right at that 2nd stop-light that has inspired this post.

One block in on the right, sits The Pizza Barn.  A local favorite in our small town, a place I visit every time home, and I’m willing to bet their pizzas and grinders (aka submarines) could hold their own against most.  If any of my hometown friends are reading this, feel free to comment below and share your Pizza Barn favorites.

In my opinion, what makes an Italian Sub is Submarine Dressing.  Today I decided to recreate my favorite supermarket brand from scratch (Seriously, how can you be out of Submarine Dressing??!!).  Click here for recipe or pick up a bottle at your deli counter.

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Chopped Italian Submarine Salad

Prep Time 15 minutes minutes

Total Time 15 minutes minutes

Servings 6

Author Libby with Lemony Thyme

Ingredients

• 4- ounces ditalini pasta cooked
• 2 heads romaine lettuce chopped
• 1/4 lb. thick sliced pepperoni diced
• 1/4 lb. thick sliced salami diced
• 1/4 lb. thick sliced ham or mortadella diced
• 1/4 lb. thick sliced provolone diced
• 1/4 lb. thick sliced mozzarella diced
• 1 3.8- ounce can sliced ripe olives
• 10-12 cherry tomatoes sliced
• 10-12 pepperoncini peppers sliced
• 1/2 cup red onion fine diced
• 1 tsp. dried oregano
• freshly cracked black pepper
• Submarine Dressing recipe link in post

Instructions

• Slice and dice ingredients.
• When ready to serve, toss pasta and romaine with diced meats, cheeses, and veggies. Sprinkle with dried oregano, pepper and a generous serving of Submarine Dressing.
• Serve immediately.

The post Chopped Italian Submarine Salad appeared first on Lemony Thyme.

It’s crazy to admit that this is the first time I have made a Greek Salad.  I’ve loved every one I’ve ever enjoyed at a restaurant.  For me it’s the combination of fresh ingredients with big bold flavor personalities, that somehow get along really well.  No competitiveness here.  I like it!!

Even though traditional Greek Salads aren’t served on a bed of lettuce, for me it’s the perfect plate if you will.  Then we top the lettuce with diced tomato and cucumber, thinly sliced red onion, kalamata olives, pepperoncini peppers, a generous topping of crumbled fresh feta cheese, dried oregano, black pepper, fresh parsley and a simple Lemon Herb Vinaigrette.

I could easily make this a meal.  But on this occasion we served it as a side to our newest whole roasted chicken recipe.  Check out our Greek Whole Roasted Chicken.  Is that not one handsome bird?!!

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Greek Salad

This classic salad pairs with so many Greek entrees, but also makes a wonderful dinner salad.

Course Salad

Cuisine Greek

Prep Time 10 minutes minutes

Servings 4

Author Libby with Lemony Thyme

Ingredients

• 1 head romaine lettuce
• 1 cup tomatoes diced
• 1 cup cucumber diced
• 1/2 cup red onion thinly sliced
• 1/2 cup kalamata olives
• 1/2 Feta cheese crumbled
• 4 pepperoncini peppers
• 1 teaspoon dried oregano
• freshly cracked black pepper
• Lemon Herb Vinaigrette Recipe Link in Post

Instructions

• Top lettuce leaves wit remaining ingredients. Toss with Lemon Herb Vinaigrette.

The post Greek Salad appeared first on Lemony Thyme.

First, let me say that this is a fabulous Pot Roast recipe without doing any work.  Place the roast in your crock pot, sprinkle with garlic powder, salt & pepper, pour in a jar of pepperoncini peppers – liquid and all, set it on low for 8 – 10 hours, and go about your business.

If you think you’re not a pepperoncini fan (like I did) please make this anyway. 

The flavors are truly amazing.  The pepperoncini are mild with a subtle kick that permeates the roast.  The meat is oh so tender you can cut it with a fork, melt in your mouth goodness.  We’ve made this roast several times, always enjoying it for what it is….a pot roast and a lovely one at that!

However, with the Big Game approaching my mind is a buzz with how to turn favorites into Fabulous Finger Food.  Here are couple savory ways to incorporate this roast into your party plans.

Pepperoncini Pot Roast Sliders {with Pepper Jack Cheese}

Pepperoncini Pepper Popper Slider (no recipe, mix beef with cream cheese, fill peppers, serve atop fresh tortilla chips)

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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Pepperoncini Pot Roast {Crock Pot Recipe}

Course Entree

Servings 4 -6

Ingredients

• 1 – 3-5 lb. beef roast we used chuck roast, but any inexpensive cut will work
• 1 16 oz. jar Pepperoncini pepppers with liquid
• garlic powder
• sea salt
• freshly cracked pepper

Instructions

• Place chuck roast in your slow cooker, sprinkle on garlic powder, salt & pepper, pour in jar of pepperoncini. Set to low and cook for 8-10 hours.
• Enjoy.

The post Pepperoncini Pot Roast {Crock Pot Recipe} appeared first on Lemony Thyme.