Happy Monday!

Monday. The day I peer into my fridge and decide which leftovers from the weekend can be given a new outlook on life.

Kind of the way I give myself a new outlook on life. Mondays are my chance to reset. To start the week off right and forgive myself for veering off course by getting back to good intentions.

We had a glorious family-filled weekend.

Our whole crew came together to celebrate Will’s Birthday (21) with an Italian feast.

We started with an appetizer spread of 7-Layer Hot Italian Dip, Marinated Olives, Bruschetta, fresh mozzarella and pesto sauce, followed by a wonderful dinner of Chicken Parmesan, Caesar salad, and garlic bread.

Today I’m turning the leftover garlic bread, bruschetta, fresh mozzarella & basil into Bruschetta Panzanella Salad. Toasted bread cubes tossed with tomatoes, onion, cheese, herbs and balsamic vinaigrette.

It’s super simple, yet this rustic salad has so much flavor shining through.

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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Bruschetta Panzanella Salad

Day old bread, fresh tomatoes & bruschetta salad, fresh mozzarella and basil, red onion & grapes. Layers of flavor that really come together in this Bruschetta Panzanella Salad.

Course Salad

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Author Libby with Lemony Thyme

Ingredients

For the Balsamic Vinaigrette

• 1/4 cup extra virgin olive oil
• 1 Tablespoon balsamic vinegar
• 1 clove garlic minced
• salt & pepper to taste

For the Salad

• 3 cups large cubed day old crusty bread
• 1 cup bruschetta tomato sald (or sliced cherry tomatoes)
• 1/2 cup fresh mozzarella cut or torn into pieces
• 1/4 cup red onion thinly sliced
• 1/4 cup red seedless grapes halved
• 1/4 cup fresh basil leaves

Instructions

For the Balsamic Vinaigrette

• Combine vinaigrette ingredients in a jar with a lid and shake until well combined.

For the Salad

• Preheat oven to 350° F. Place cubed bread on baking sheet and toast for 10 minutes until crunchy.
• Add toasted bread cubes and remaining salad ingredients into a large bowl. Toss with 2 Tablespoons Balsamic Vinaigrette to begin. Add more to taste, tossing well between additions. Allow salad to sit for 15 minutes before serving.

Even the leftover cake is going to get repurposed. Cake Pops here we come!!

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One by one I’m recreating classic salad recipes to share on Lemony Thyme.  It’s been quite fun bringing life to favorites like the Lunch Counter Chef Salad, the Classic Cobb Salad and now this delicious Waldorf Salad {with Honey-Cardamom Dressing}.

The Waldorf Salad is lovely served for luncheons, showers, and other special celebrations; such as a retirement party at the office for one very special lady.  Yes, you could serve this salad for just such an occasion.

I stayed fairly true to the original Waldorf Salad recipe that dates back to the late 1800’s when it was first served at the Waldorf Hotel in New York City.  I did however give the mayonnaise based dressing a little flavor love by adding honey and cardamom.  There’s a reason some salads achieve ‘classic’ status and this is one of them.

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Waldorf Salad {with Honey-Cardamom Dressing}

Prep Time 15 minutes minutes

Total Time 15 minutes minutes

Servings 8 -10

Author Libby with Lemony Thyme

Ingredients

• 1 red apple cored and diced
• 1 granny smith apple cored and diced
• 1 cup red seedless grapes halved
• 1 cup celery diced
• 1 cup walnuts

For the dressing…

• 1/2 cup mayonnaise
• 2 Tbl. honey
• 1/2 tsp. ground cardamom
• salt & pepper
• lettuce to serve

Instructions

• Combine mayonnaise, honey and cardamom. Season with salt & pepper to taste. Toss with diced apples, grapes, celery and walnuts.
• Classically served in lettuce cups.

The post Waldorf Salad {with Honey-Cardamom Dressing} appeared first on Lemony Thyme.

Roasted Grape, Brie & Bacon Grilled Cheese Sandwich.  Slightly salty bacon meets it’s new sweetheart roasted red grapes.  When they wrap themselves in a blanket of creamy melted brie it’s pure love.

Yes, I admit an emotional attachment to all of my grilled cheese sandwich recipes.

My first “roasted grape” recipe was our Baked Sweet Potato with Roasted Grapes & Honey Ricotta.  Oven roasting grapes gives them a sweet wakeup call.  The natural sugars are concentrated leaving an almost jam like flavor.

For our Roasted Grape, Brie & Bacon Grilled Cheese Sandwich I roasted our grapes right along side of the bacon.  I think that’s where their love affair began.  For those of you who adore salty and sweet together you’ll understand my love for this sandwich.

Since there was an abundance of flavor happiness with the grapes and bacon I chose a nice mild brie cheese for this new favorite.  You know the saying “A match made in heaven” well I think we’ve got one here.  Enjoy.

The post Roasted Grape, Brie & Bacon Grilled Cheese Sandwich appeared first on Lemony Thyme.

“It’s my pleasure.”

What a lovely statement and I mean that so sincerely when it comes to cooking for my co-workers.  Today was a lunch meeting for our fabulous Customer Service Team.  I shared BBQ Turkey Burgers, Smoked Paprika Sweet Potato Chips and this Moroccan Couscous Salad which is just bursting with flavor.

I prepared the couscous and once cooled tossed it with sweet seedless red grapes, dried apricots, toasted pine nuts, scallions and fresh cilantro, then drizzled the salad with an apricot lemon dressing (Eureka Lemon EVOO, apricot preserves, white balsamic vinegar, sriracha, lemon juice & zest, toasted ground cumin seeds, coriander, and a pinch of cinnamon). This Moroccan Couscous Salad had the right balance of sweet and tart, with the subtle flavors of spice shining through. Spectacular.

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Moroccan Couscous Salad {Share the Love}

Course Side Dish

Cuisine Moroccan

Cook Time 15 minutes minutes

Total Time 15 minutes minutes

Servings 8

Author Libby with Lemony Thyme

Ingredients

For the couscous

• 2 cups couscous
• 2 Tbl. olive oil
• ½ tsp. salt
• 2½ cups chicken or vegetable broth or water
• ½ cup pine nuts toasted
• 1 cup red seedless grapes halved
• 1 cup dried apricots cut into strips
• ¼ cup scallions thinly sliced
• ¼ cup fresh cilantro leaves chopped

For the dressing…

• ¼ cup Eureka Lemon Extra Virgin Olive Oil
• 1/8 cup apricot preserves
• 2 Tbl. white balsamic vinegar
• Zest of 1 lemon
• 1 Tbl. fresh lemon juice
• 1 tsp. sriracha hot sauce
• ½ tsp. ground cumin
• ¼ tsp. ground coriander
• 1/8 tsp. cinnamon
• ½ tsp. salt or to taste

Instructions

For the couscous…

• In a large sauce pan, add broth, salt, and olive oil to a boil. Stir in couscous, cover and remove from heat. Allow to rest 10 minutes, then fluff with a fork. Cool completely before assembling salad.
• Toast pine nuts in a dry skillet over medium heat until they begin to turn golden brown, stirring frequently. Remove from pan immediately.
• In a large bowl, combine couscous, pine nuts, and next four ingredients.

For the dressing…

• Whisk together all dressing ingredients. Adjust seasoning to taste.
• Pour over couscous mixture and toss gently to combine. Chill until ready to serve.

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