I made this Autumn Thyme Wedge Salad a couple weeks ago and have been dying to share it with you.  It has so many wonderful seasonal flavors that it sings of Autumn Thyme.  The star of the salad were the Warm Goat Cheese Fritters.  They were so good they deserved their own recipe post (and so delayed the introduction of our newest wedge salad recipe).

These lovelies were pictured this morning just as the sun peaked out from behind a week’s worth of rain clouds.  Our Warm Goat Cheese Fritters are perfectly crispy on the outside and smooth and creamy on the inside.  They were a wonderful addition to our newest wedge salad.

I started dreaming of the layers of flavor I would add to our Autumn Thyme Wedge Salad days in advance.  Thyme roasted diced butternut squash, apple and onion make me think of Fall and stuffing, two of my favorites.

Warm soft boiled eggs, thick cut applewood smoked bacon, cumin toasted pumpkin seeds, homemade croutons, crispy sage leaves….  I threw all my favorite flavors at this salad.

All this salad needed was the perfect dressing to tie all these flavors together.  I decided to make an apple cider sage brown butter vinaigrette.  I’m very fond of infatuated with sage brown butter and the addition of apple cider vinegar sounded wonderful.  And it was.  It just wasn’t the right dressing for a wedge salad.

This Autumn Thyme Wedge Salad need a nice thick & creamy dressing.  Something like Homemade Buttermilk Ranch or a Creamy Gorgonzola dressing like this one from Food Network.

Next thyme.

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Autumn Thyme Wedge Salad {with Warm Goat Cheese Fritters}

Prep Time 20 minutes minutes

Cook Time 35 minutes minutes

Total Time 55 minutes minutes

Servings 4

Author Libby with Lemony Thyme

Ingredients

• 4 iceberg lettuce wedges
• 1 apple I used Gala, cored and diced
• 1 small butternut squash peeled and diced
• 1 medium onion diced
• 3-4 sprigs fresh thyme
• 3 Tbl. olive oil divided
• salt & pepper
• 4 slices applewood smoked bacon cooked crispy
• 1/2 cup pumpkin seeds I used pepitas
• 1 tsp. cumin
• 4 soft boiled eggs
• 1 1/2 cups cubed day old crusty bread
• 2 Tbl. butter melted
• 8 Warm Goat Cheese Fritters see recipe link in post
• Favorite thick & creamy dressing

Instructions

• Preheat oven to 375 degrees.
• Toss diced apple, butternut squash, and onion with 2 Tbl. olive oil, salt & pepper. Spread in a single layer on a cooking spray coated baking sheet. Roast for 25-35 minutes until veggies are tender.
• Meanwhile, toss bread cubes in melted butter. Spread onto one side of shallow baking sheet. Combine pumpkin seeds with remaining tablespoon olive oil and cumin. Spread onto other side of baking sheet. Bake for 8-10 minutes or until croutons begin to brown.
• Bring a medium pot of water to a boil. Add eggs and simmer for 5 minutes (for soft boiled). Remove from heat drain and run under cool water for a minute. Peel.
• Prepare Warm Goat Cheese Fritters, according to recipe link in post.

To serve…

• Plate one iceberg wedge on each plate. Top with a generous spoonful of thyme roasted veggies, a sprinkle of cumin roasted pumpkin seeds, croutons, and crumbled crispy bacon. Add two warm goat cheese fritters and a sliced soft boiled egg. Top with favorite thick & creamy dressing.

The post Autumn Thyme Wedge Salad {with Warm Goat Cheese Fritters} appeared first on Lemony Thyme.

I’m not sure there is anything more personal than caring for a parent.  We lovingly follow in their footsteps until it’s time to venture out on our own.  Then we look over our shoulder for their approval as we find our way.  Often the road leads us back home. 

I wanted to make something special for Sabina to welcome her home.  These are definitely Sabina inspired muffins.  She loves her fresh veggies, especially the orange ones.  With hints of coconut and cinnamon and a little nutty crunch there is a healthy, not to sweet, warmth to these muffins.

In addition to mashed sweet potato, and to the delight of my trusty kitchen side-kicks Lilah and Scrappy Thyme, I added shredded carrots and zucchini to the mix.  They are coo coo for carrots.

Our Welcome Home Muffins have a feel and look of fall, adding roasted pumpkin seeds was perfect and gave a nice crunch.  I also added a couple tablespoons of flax seed because flax seeds are good for you, that’s reason enough.  Coconut oil in place of butter and shredded unsweetened coconut make these muffins smell as good as they taste. 

And they’re moist like a muffin should be. 

I may need to make a second batch of these. 

Very soon.

If you’re looking for a new Share the Love recipe to deliver to a friend, consider these Welcome Home Muffins.  New mom’s will love them, post-surgery patients will sing your praises, friends who need a warm hug will eat these up and maybe even put on a pot of coffee and invite you to sit a while.

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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Welcome Home Muffins

Prep Time 10 minutes minutes

Cook Time 18 minutes minutes

Total Time 28 minutes minutes

Servings 12

Author Libby with Lemony Thyme

Ingredients

wet ingredients…

• 1 cup carrots grated about 2 medium
• 1 cup zucchini grated about 2 small
• 1 cup cooked sweet potato mashed about 1 medium
• 2 eggs
• 1/2 cup coconut oil
• 1/2 cup sugar
• 1/2 cup brown sugar
• 1 tsp. vanilla
• 1 tsp. orange or lemon zest

dry ingredients…

• 1 1/2 cups all-purpose flour
• 1/4 cup unsweetened shredded coconut
• 1 tsp. baking soda
• 1 tsp. baking powder
• 1/2 tsp. salt
• 1 tsp. cinnamon
• 1/2 cup pepitas roasted pumpkin seeds
• 2 Tbl. flax seeds

Instructions

• Preheat oven to 350 degrees. Prepare muffin pan with paper cupcake liners.
• In a large bowl, combine wet ingredients until well blended.
• In medium bowl whisk together remaining dry ingredients.
• Spoon dry ingredients into wet ingredients gently mixing with a wooden spoon until incorporated. Do not over mix.
• Fill 12 paper lined muffin cups.
• Bake for 15 – 18 minutes, or until toothpick comes out clean.

The post Welcome Home Muffins appeared first on Lemony Thyme.