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.

My friend Annabelle, aka California Country Gal, sent me a pouch of her grain-free, gluten-free, sugar-free multi-purpose baking mix to try.  We chose to make a rustic loaf and as it was baking the aromas swirling around the kitchen said ‘fresh baked bread….oh my.’ Wow.

We added fresh chopped sage, because well….our sage is thriving.  And fresh herbs.

The results were amazing.  Annabelle’s grain-free ingredients yielded a gorgeous loaf of bread.  Most importantly the texture was bread-like.  I’m not sure what I expected, but I was pleasantly surprised.  After we slathered several slices with butter and scoffed them down standing at the counter…I declared a grilled cheese must happen.

Some of my favorite flavors came together so nicely in this Mediterranean Grilled Cheese.  Fresh basil pesto, artichoke hearts, sundried tomatoes, parmesan & Jarlsberg cheese.

For my gluten-free friends and sugar-free, ‘starch belly’ free fans, check out Jackalope Good Food Company @jackalope good food company for all of Annabelle’s Good Food products.  A grilled cheese sandwich is in your future.

xo, Libby

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Mediterranean Grilled Cheese {Gluten Free}

Author Libby with Lemony Thyme

Ingredients

• 2 slices Jackalope Grain-Free Bread
• fresh basil pesto see recipe link in post
• artichoke hearts quartered
• sundried tomatoes
• grated parmesan cheese
• grated Jarlsberg cheese
• butter for pan grilling

Instructions

• Heat skillet over medium heat. Melt 1 Tbl. butter.
• Layer bread slice with basil pesto, parmesan cheese, sundried tomatoes, artichoke hearts, and Jarlsberg cheese. Top with second bread slice.
• Pan grill until golden brown, carefully turn over and grill until second side is golden and cheese is melty.

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Bow Tie Chicken Salad {with Watercress Pesto}

Born out of the ingredients in our fridge/pantry, which inspired Watercress Pesto.  This cold salad was the perfect lunch two days in a row.  I’ve said before and I’ll say again, I think my best recipes happen when I stay out of the grocery store.

Watercress Pesto recipe link.

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Bow Tie Chicken Salad {with Watercress Pesto}

Cook Time 10 minutes minutes

Total Time 10 minutes minutes

Servings 4

Author Libby with Lemony Thyme

Ingredients

• 4 oz. bow tie pasta
• 4 oz. cooked chicken cubed
• 8-10 cherry tomatoes halved
• 2 scallions thinly sliced
• 2 ears fresh corn roasted & kernels removed
• 1/2 – 3/4 cup watercress pesto see recipe link in post
• grated parmesan cheese for topping

Instructions

• Prepare pasta according to package directions, drain and rinse with cool water. Combine all salad ingredients, adding enough pesto to taste.
• Sprinkle with grated parmesan cheese to serve.

The post Bow Tie Chicken Salad {with Watercress Pesto} appeared first on Lemony Thyme.

Parmesan Pesto Grilled Tomato, Ham & Cheese Sandwich.  Thank you Deli Man.

He asked me if I’d like some samples.  How did he know?  I told him I needed some ham, but not just any ham, something different.  He said (in a foreign accent, the tall, dark..kind) and I quote “have you tried the Boar’s Head Rosemary Ham.” Why no, I haven’t.  And my friends…The Rosemary Ham & Gruyere Cheese Sandwich {with Sundried Tomatoes} was born.  Stay with me, we’re getting to the Parmesan Pesto Grilled Tomato, Ham & Cheese Sandwich.  Soon.

Look at the picture above, when something looks and tastes this amazing we have to share it.  After visiting Boar’s Head’s website I still wasn’t exactly sure what kind of ham I had just fallen in love with.  So I called MY deli man…”remember me, I asked for something different and you sold me Rosemary Ham…I need specifics.”  He told me I had purchased Boar’s Head Rosemary Sundried Tomato Ham.  Perfect.  “And while I have you, what will you recommend next?”  Without hesitation “Parmesan Pesto Ham.”  And the Parmesan Pesto Grilled Tomato, Ham & Cheese Sandwich was born.  Thank you Deli Man.

Click here for a fresh & easy Basil Pesto recipe.

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Parmesan Pesto Grilled Tomato, Ham & Cheese Sandwich

Servings 2

Author Libby with Lemony Thyme

Ingredients

• 2 Pesto Ciabatta Rolls or your favorite crusty bread
• ¼ lb. Boar’s Head Parmesan Pesto Ham sliced for sandwiches
• 2 oz. Mozzarella cheese sliced for sandwiches
• 2 oz. Parmesan cheese grated
• 2 Compari Tomatoes sliced
• 2 Tbl. pesto sauce
• Freshly cracked black pepper
• Butter for pan grilling

Instructions

• Spread pesto sauce evenly over two sliced ciabatta rolls. Layer sliced ham, tomatoes, mozzarella cheese, and Parmesan cheese between each roll. Grind freshly cracked pepper over each side. Melt butter in skillet, grill sandwich using a weight or press until golden browned. Turn over, adding additional butter to the pan and grill second side until golden browned and cheese has melted. If cheese doesn’t melt completely, finish sandwich in 350 degree oven for 5-7 minutes.

The post Parmesan Pesto Grilled Tomato, Ham & Cheese Sandwich appeared first on Lemony Thyme.

Pappardelle pasta became a new favorite last winter.  It’s luxurious actually.  This Pappardelle & Peas with Ricotta Pesto recipe, adapted from my Weight Watchers cookbook, has just the right amount of richness while still being calorically friendly. 

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Pappardelle & Peas with Ricotta Pesto

Course Pasta

Author Weight Watchers

Ingredients

• 8 oz. Pappardelle pasta
• 2 cups frozen green peas
• 1 cup fat-free ricotta cheese
• 1/4 cup basil pesto
• 2 Tbl. Parmesan cheese grated
• 1/4 tsp. salt
• 1/4 tsp. black pepper
• 2 Tbl. fresh flat leaf parsley chopped

Instructions

• Cook pasta according to package directions, adding peas during last 2 minutes of cooking. Drain, reserve 1/4 cup of the cooking liquid.
• Meanwhile, stir together ricotta, pesto, Parmesan, salt, and pepper in large bowl. Add pasta mixture, reserved pasta water, and parsley. Toss to coat.

Notes

7 WW PointsPlus and 253 calories per 1 cup serving. Add 1 cup halved cherry tomatoes or sauted zucchini to boost the volume without boosting the Points.

The post Pappardelle & Peas with Ricotta Pesto {Weight Watchers} appeared first on Lemony Thyme.

I was debating whether or not to post this sandwich.  After all, it is only a sandwich. But after two days of making special trips home for lunch…because ALL I WANTED was to have only this sandwich….I think it’s worth sharing.  The Spinach & Avocado with Pesto Grilled Cheese is the bomb!!

~ Spinach & Avocado with Pesto Grilled Cheese ~

Take a nice grainy crusty bread and cut yourself a couple slices.  Then spread on basil pesto and top with fresh baby spinach leaves, sliced avocado, mozzarella cheese and a sprinkling of salt & freshly cracked pepper.  Butter sandwich and pan sear on each side until golden brown, using a bacon press or cast iron skillet to press down.

The pesto does make this sandwich a little bit unctuous I must admit, and there is the creamy avocado and warm melting mild mozzarella….oh my.  No worries, surely grainy bread & fresh baby spinach qualifies this Spinach & Avocado with Pesto Grilled Cheese as a healthy lunch option ;)

Click here for a fresh & easy Basil Pesto recipe.

The post Spinach & Avocado with Pesto Grilled Cheese appeared first on Lemony Thyme.

I decided to use naan flatbread as the crust for my pizzas.  One because naan makes pizza building so, so easy and two because it’s down right yummy.

For the first version, we’ll call this one Pesto, Shrimp & Sundried Tomato Pizza, I spread basil pesto on my crust and added small cooked shrimp, sundried tomatoes, freshly grated Parmesan cheese and black pepper.  Then into a 450 degree oven for 15 – 20 minutes.

For the second version, we’ll call this one Pesto Margherita Flatbread Pizza, I followed a classic margherita recipe with pesto in place of garlic & basil, then added sliced tomato, fresh mozzarella, and grated Parmesan cheese.   Then into a 450 degree oven for 15 – 20 minutes.

I can not deny that our office looks for excuses to cook and eat and laugh.  We try not to miss a National Month of anything.  National Pizza Month….you’ve earned a spot on the 2013 Company Calendar.

The post Pesto Pizzas on Naan Flatbread {Two Ways} appeared first on Lemony Thyme.

When I first made Sage-Pecan Pesto Encrusted Turkey Tenderloin and posted a picture in my What’s for Dinner album, I got immediate requests for the recipe.  I love pesto.  It’s so versatile and easy going.  Never complains when you substitute sage for basil, pecans for pine nuts, aged cheddar for Parmesan.  And turkey tenderloin is the perfect delivery vehicle (pork tenderloin would be delish too). So good and so moist!

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Sage Pecan Pesto Encrusted Turkey Tenderloin

Course Entree

Author Libby with Lemony Thyme adapted from Food Network

Ingredients

For the pesto…

• 2 cups loosely packed fresh sage leaves
• 1/2 cup pecans
• 4 garlic cloves peeled
• 3 tablespoons grated Parmesan
• 1/3 cup olive oil plus extra if needed

For the turkey tenderloin…

• 1 1 1/2 lb. Jennie-O All Natural Turkey Breast Tenderloin

Instructions

For the pesto…

• Combine all ingredients except olive oil in a food processor or blender, rough chop.
• Then with processor running slowly drizzle in the olive oil until well blended.

For the turkey tenderloin…

• Preheat oven to 400 degrees.
• Season turkey tenderloin with salt & pepper.
• Coat the top of the tenderloin with pesto.
• Bake for about 30 minutes, until instant read meat thermometer indicates appropriate doneness.
• Let stand for 10 minutes before slicing.

The post Sage-Pecan Pesto Encrusted Turkey Tenderloin appeared first on Lemony Thyme.

For the Cilantro Mint Pesto, combine cilantro, mint, oregano, almonds, honey, and vinegar in a small food processor.  Fine chop ingredients and with processor running drizzle in olive oil.  Then season with salt & pepper. 

Mint is an herb I struggle to work into recipes, however I am learning that when added to savory dishes it releases beautiful flavors.  The kind that make you go hmmm….

This pesto would go beautifully with chicken or pork, but tonight it’s married to North African Lamb Kebobs.  xo

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Cilantro Mint Pesto

This pesto could be paired beautifully with chicken or pork. We loved it with our North African Lamb Kebobs.

Author Libby with Lemony Thyme

Ingredients

• 1/2 cup fresh cilantro leaves
• 1/2 cup fresh mint leaves
• 1/4 cup fresh oregano leaves
• 3 Tbl. sliced almonds
• 1 Tbl. honey
• 2 Tbl. white vinegar
• 1/3 cup extra virgin olive oil
• sea salt & fresh cracked pepper to taste

Instructions

• Combine cilantro, mint, oregano, almonds, honey, and vinegar in a small food processor.
• Fine chop ingredients and with processor running drizzle in olive oil.
• Season with salt & pepper.

The post Cilantro Mint Pesto appeared first on Lemony Thyme.

North African Lamb Kebabs sounded so intriguing to me.  Traditionally we think of kebobs made up of ‘hunks’ of meat and/or vegetables.  These kebobs are made with ground lamb that’s blended with heavenly herbs and spices.  I came across a recipe in one of my cooking magazines and the ingredients list was right up our alley (and mostly on hand):  cumin, coriander, paprika, fresh cilantro, mint, oregano, ginger, garlic…..can’t you just smell it. 

Upon further Moroccan recipe research,  I couldn’t decide on one single recipe but instead pulled together bits and pieces from several.  The end result was incredibly juicy kebabs, just bursting with aromas and layers of flavor.

Heat olive oil in skillet over medium heat then add cumin, paprika, coriander, salt, and red pepper flakes stirring constantly until fragrant, about 1 minute. 

With hands combine ground lamb with onion, garlic, ginger, chopped fresh herbs, and toasted spices.

When ingredients are well blended form into 4 logs, each approximately 1″ wide and 8″ long. 

Thread onto 4 metal skewers (or pre-soaked bamboo skewers) and press the meat onto skewers.  Transfer to a parchment lined baking sheet and refrigerate for 1 hour before grilling.

Heat grill or grill pan to medium high heat.  Brush kebabs lightly with canola oil and grill until nicely browned, turning once.  About 5 minutes per side.

Serve with Cilantro Mint Pesto.

Mint is an herb I struggle to work into recipes, however I am learning that when added to savory dishes it releases beautiful flavors.  The kind that make you go hmmm….

We paired our North African Lamb Kebabs with some simple veggie kebobs and served them over cauliflower rice with the cilantro mint pesto.  Amazing dish.  We will definitely make them again.  And I wouldn’t be afraid to change up the herbs or use ground sirloin in place of the lamb according to your flavor favorites.

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North African Lamb Kebabs with Cilantro Mint Pesto

Cuisine North African

Prep Time 1 hour hour 15 minutes minutes

Cook Time 10 minutes minutes

Total Time 1 hour hour 25 minutes minutes

Servings 4

Author Libby with Lemony Thyme

Ingredients

• Kebab Ingredients...
• 1 lb. ground lamb
• 3 Tbl. grated onion
• 3 cloves garlic minced
• 1 tsp. ginger fine grated
• 1 Tbl. olive oil
• 1 tsp. cumin
• 1 tsp. paprika
• 1 tsp. coriander
• 1 tsp. kosher salt
• pinch red pepper flakes
• 1 Tbl. fresh oregano chopped
• 2 Tbl. fresh mint chopped
• 2 Tbl. fresh cilantro chopped

Instructions

• Heat olive oil in skillet over medium heat then add cumin, paprika, coriander, salt, and red pepper flakes stirring constantly until fragrant, about 1 minute.
• With hands combine ground lamb with onion, garlic, ginger, chopped fresh herbs, and toasted spices.
• When ingredients are well blended form into 4 logs, each approximately 1" wide and 8" long.
• Thread onto 4 metal skewers (or pre-soaked bamboo skewers) and press the meat onto skewers.
• Transfer to a parchment lined baking sheet and refrigerate for 1 hour before grilling.
• Heat grill or grill pan to medium high heat.
• Brush kebabs lightly with canola oil and grill until nicely browned, turning once. About 5 minutes per side.

Notes

Serve with Cilantro Mint Pesto.

The post North African Lamb Kebabs {with Cilantro Mint Pesto} appeared first on Lemony Thyme.

Just a little appeteaser…

Start with beautiful sea scallops, rinse and pat dry.  For these I lightly rolled the edges of the scallops in some sea salt and freshly cracked pepper.  Set aside while you make pesto. 

The fun thing about pesto is using the basic basil pesto recipe as a guide (garlic, pine nuts, Parmesan cheese, fresh basil, olive oil and s&p) you can interchange the ingredients to create your own favorite.  I had macadamia nuts on hand and a big bunch of fresh cilantro so I replaced the pine nuts and basil.

This was a delicious start to a wonderful evening.  Sea Scallops…how I adore you.

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Seared Scallops with Macadamia Cilantro Pesto

Course Appetizer

Prep Time 10 minutes minutes

Cook Time 5 minutes minutes

Total Time 15 minutes minutes

Servings 2

Author Libby with Lemony Thyme

Ingredients

• 6 large sea scallops
• sea salt
• freshly cracked pepper
• 1 Tbl. canola oil
• 1 garlic clove
• 1/4 cup macadamia nuts
• 2 Tbl. fresh grated Parmesan cheese
• 1 cup fresh cilantro leaves & fine stems
• 2-3 Tbl. olive oil
• sea salt & freshly cracked pepper

Instructions

• Rinse scallops and pat dry. Roll edges in sea salt and cracked black pepper. Set aside.
• Add garlic, macadamia nuts, Parmesan cheese, and cilantro to a small food processor. Pulse a few times to chop nuts. With processor running, slowly drizzle in the olive oil until mixture comes together. Season with salt & pepper to taste.
• Preheat oven to broil.
• Add a little canola oil to an oven proof skillet (to get the nice brown sear do not use non-stick skillet). Heat pan on stove-top to med-high (you should see the oil start to shimmer in the pan). Place the dry scallops face down in pan and do not touch them for 2 minutes (while it’s tempting…resist). At the two minute mark you can peak to see that they have browned.
• Turn over scallops, then top with 1 Tbl. of pesto mixture.
• Move pan to oven and broil for another minute or so until tops are golden brown.

The post Seared Scallops with Macadamia Cilantro Pesto appeared first on Lemony Thyme.