The ingredients in this salad are simple and colorful and fresh. Tangy feta, with blistered tomatoes and crisp corn pair perfectly with creamy avocado and fresh cucumber and greens.

Then there’s the Sherry Vinaigrette. Just the right balance of vinegar to honey to aromatic shallot and garlic.

I recently had the opportunity to prepare a Tailgate Luncheon for a very special Birthday Party!

When I sat down with my neighbor to plan the menu we got stuck on what type of salad to include.

Should we do a pasta salad like Italian Tortellini – decided on Three Cheese Mac ‘n’ Cheese instead.

Perhaps a great big Greek Salad with grilled chicken – we’ve already agreed on Mardi Gras Chicken Wings.

We went through this exercise for a few minutes before I posed this question….. What is your favorite salad? With a smile on her face she said there’s a salad at From The Earth that I love.

Bingo! We shall recreate that salad. Because with all that fun (and indulgent) Game Day food, it’s nice to have a great big salad!

I made multiple FTE visits, each time ordering THE salad. I quickly became a fan too!

I’m just now noticing I should have halved my cherry tomatoes ;-)

This salad makes a wonderful lunch or light meal. AND you can easily make a big batch to serve at your next family gathering or potluck!

What’s your favorite salad? The one that puts a smile on your face. I’d love for you to share in the comments below :)

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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From The Earth Salad with Sherry Vinaigrette

The ingredients in this salad are simple and colorful and fresh. Tangy feta, with blistered tomatoes and crisp corn pair perfectly with creamy avocado and fresh cucumber and greens.

Course Salad

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Servings 6

Author From The Earth Brewery

Ingredients

Sherry Vinaigrette

• 2 garlic cloves
• 1 shallot
• 1/4 cup sherry vinegar or substitute white balsamic
• 2 Tablespoons honey or more to taste
• 1 teaspoon dijon mustard
• 1/2 cup olive oil
• salt & pepper to taste

From The Earth Salad

• 1 pint Cherry Tomatoes blistered
• 1 Tablespoon olive oil
• 10 ounces Mixed Greens
• 2 Fresh Corn on Cob blanched for 2 minutes, kernels removed from cobs
• 1 English Cucumbers sliced
• 1 Avocado sliced
• 1/4 cup Red Onion thinly sliced
• 4 ounces Crumbled Feta Cheese

Instructions

Sherry Vinaigrette

• In the bowl of a food processor, add garlic, shallot, vinegar, honey, and dijon. Puree mixture. With processor running drizzle in olive oil. Season with salt and pepper to taste. Store in a jar with tight fitting lid for up to one week in refrigerator.

From The Earth Salad

• Preheat oven to 400° F. Toss cherry tomatoes with 1 Tablespoon olive oil, spread in single layer on rimmed baking sheet. Bake for 10 minutes or just until starting to soften and blister.
• Meanwhile, place salad greens in a large bowl or platter. Sprinkle with corn kernels, sliced red onion, cucumber, avocado and crumbled feta cheese. Add blistered tomatoes. Drizzle with Sherry Vinaigrette and enjoy!

The post From The Earth Salad with Sherry Vinaigrette appeared first on Lemony Thyme.

Sofrito is a flavor base of herbs and aromatics used in Latin cooking, much like a French mirepoix or the Cajun holy trinity. While there are many versions of Sofrito, this recipe most resembles one found in Puerto Rican cooking also known as recaito.

Sofrito is the foundation for dishes like Arrow Con Pollo (Latin Chicken & Rice), soups, stews and braises. Simply stirred into white rice will elevate the flavors. It’s great to have on hand to enhance the flavor of so many dishes.

Sofrito Ingredients

Culantro

The one ingredient that is sometimes difficult to locate is Culantro. Culantro is an herb, similar in taste to cilantro but quite different in appearance. Culantro leaves are long with ruffled edges. It has a deeper more pungent flavor than cilantro. It also holds up much better when cooked.

I have no problem locating it at our International market. Or you can try an Asian market under the name of ngo gai (Vietnamese). If you can’t locate culantro, fresh cilantro is your best substitute but double the volume called for in the recipe.

Peppers

For the peppers, I use green bell pepper and cubanelle peppers. Aji dulces (sweet peppers found in Latin-America) are also a common ingredient.

Onions & Garlic

I used both red onion and white onion, as well as garlic cloves.

The Process

Rough chop the ingredients then add to a food processor or high-powered blender. Blend until mostly smooth.

When ready to use, Sofrito is typically sauteed in oil to begin the recipe. You can store Sofrito in the refrigerator for up to a week or freeze it for up to 6 months.

Sofrito Variations

As mentioned above, a sofrito is to Latin cooking what a mirepoix is to French cooking or the holy trinity is to Cajun or Creole cooking. There is also a Spanish sofrito which also contains peppers and onions, but also includes tomatoes or tomato paste, as well as paprika.

Mastering a Simple Sofrito Recipe opens the doors to a wonderful array of recipes!

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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Simple Sofrito Recipe

Sofrito is a flavor base of aromatics used in Latin cooking, much like a French mirepoix or the Cajun holy trinity.

Cuisine Latin-American

Prep Time 10 minutes minutes

Ingredients

• 1 medium white onion large dice
• 1 small red onion large dice
• 1 green bell pepper large dice
• 2 cubanelle peppers large dice
• 6 cloves garlic
• 6 culantro leaves
• 1 Tablespoons olive oil
• 1/2 teaspoon salt

Instructions

• Combine all ingredients in a food processor or blender. Blend until mostly smooth. Store in refrigerator for up to 1 week or in freezer for up to 6 months.

The post Simple Sofrito Recipe appeared first on Lemony Thyme.

I absolutely love these tacos.  Simple and delicious. 

Flame roasted corn tortillas, shredded pork, sliced avocado, diced red onion, crumbled queso fresco cheese, and a spoonful or two of this fabulous Chimichurri Sauce.

I was completely happy using a pair of tongs and flame roasting the corn tortillas over my gas stove burner.  Not that I don’t love a deep fried tortilla, but this Healthy Choice gave me all I needed. 

Also, we actually cooked this Boston Butt Roast in our crock pot and you know what that means, melt in your mouth goodness. 

I think for Carnitas the pulled pork needs a ‘crisping’ step, which likely calls for a dip in hot oil.  I resisted the urge :)

So instead of Carnitas, we have Shredded Pork Tacos {with Chimichurri Sauce}. 

Full of flavor.  And I mean full. 

The pork was seasoned wonderfully and the Chimichurri Sauce is a flavor explosion.

Are you a Chimichurri fan like me? Check out our Steak & Potato Dinner Salad with Chimichurri Sauce. It’s a hearty delicious and healthy meal!

How do you use leftover pulled pork? Your feedback is so important to me (and keeps me seriously motivated). Don’t forget to follow us @LemonyThyme on Instagram and Facebook!

xo Libby

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Shredded Pork Tacos {with Chimichurri Sauce}

Flame roasted corn tortillas, shredded pork, sliced avocado, diced red onion, crumbled queso fresco cheese, and a spoonful or two of this fabulous Chimichurri Sauce.

Prep Time 10 minutes minutes

Total Time 10 minutes minutes

Servings 4

Author Libby with Lemony Thyme

Ingredients

• 8 corn tortillas
• 2 cups shredded cooked pork
• 1 avocado
• 1/2 cup queso fresco crumbling cheese
• 1/4 cup finely diced red onion
• 1/2 cup Chimichurri Sauce see recipe link in post
• fresh cilantro leaves for garnish

Instructions

• Warm corn tortillas over an open flame or in a skillet. Layer each tortilla with warm shredded pork, sliced avocado, crumbled queso fresco cheese, a sprinkle of diced red onion, and a spoonful or two of Chimichurri Sauce. Garnish with fresh cilantro leaves.

The post Shredded Pork Tacos {with Chimichurri Sauce} appeared first on Lemony Thyme.

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!!

The post Bruschetta Panzanella Salad appeared first on Lemony Thyme.

When we unofficially declared April as Salad Month, I’m not sure my husband was 100% on board.

Don’t get me wrong he loves salad and makes amazing salads with great ingredients (one of the many reasons I love him).

He also loves a steak and potatoes.

This salad is a tribute to him. The salad loving, steak worshiping man of my dreams.

For the Steak

I have come to love grilled flat iron steak. If you’re rolling your eyes, stop right there.

This relatively inexpensive cut of meat when tenderized and sliced properly is so flavorful and tender. It takes on marinade like a boss. And it cooks quickly and evenly. What’s not to love?!

For the Marinade

For the marinade I used my favorite Southwest spice combination of dried oregano, chili powder, and cumin and added crushed Aleppo pepper to give it a little kick.

The lime juice brings the acid and garlic and avocado oil round out the flavors.

I let it hang out in the marinade for about 4 hours. You can go anywhere from 2 hours to overnight.

What to Include in Steak & Potato Dinner

Since this salad is definitely a meal, I added precisely what we would include with a steak & potato dinner.

Oven roasted baby new potatoes, asparagus and mushrooms.

I did parboil the potatoes for 5 minutes first so that they would roast for the same time as the asparagus and mushrooms – 425 degrees F. for 15 minutes. Precisely how long it took to cook and rest our steak.

For the Dinner Salad

Boston Bibb lettuce is so buttery and delicious…it’s ideal for this salad.

And yes, I made a few Steak & Chimichurri Lettuce Wraps.

Future recipe inspiration right there. I see Thai Beef Salad Lettuce Wraps, Korean Beef Bulgogi Lettuce Wraps, Steak Fajitas Lettuce Wraps….the possibilities!!

For the Chimichurri Sauce

The steak marinade imparts some simple southwest flavors with a little heat.

But the Chimichurri Sauce brings bright bold flavor, precisely what it’s intended to do.

Chock-full of fresh herbs and aromatics, Chimichurri is a pesto-like sauce of Argentinian origin and is classically paired with grilled meats.

Fresh parsley and oregano are key, but I also like to add in fresh cilantro along with garlic, red wine vinegar and olive oil.

This hearty Steak & Potato Salad will satisfy even the hungriest appetites all while pleasing discerning tastebuds.

Fresh herbs are our friends, they will elevate your recipes giving you more of those aah ha moments. We love those moments.

What’s your favorite summer time treat? I’d love for you to comment below. Your feedback is so important to me (and keeps me seriously motivated). Don’t forget to follow us @LemonyThyme on Instagram and Facebook!

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Steak & Potato Salad {with Chimichurri Sauce}

This hearty Steak & Potato Salad will satisfy even the hungriest appetites all while pleasing discerning tastebuds. Fresh herbs are our friends, they will elevate your recipes giving you more of those ahh ha moments.

Course Salad Entree

Prep Time 20 minutes minutes

Cook Time 15 minutes minutes

Time to Marinate 8 hours hours

Servings 4

Author Libby with Lemony Thyme

Ingredients

For the Steak Marinade

• 1 1.5 pound flat iron steak
• 1/2 cup neutral oil (avocado, vegetable, grapeseed)
• 2 limes, juiced about 3 Tablespoons
• 2 cloves garlic chopped
• 2 Tablespoons ground cumin
• 1 Tablespoon chili powder
• 1 Tablespoon dried oregano
• 1 teaspoon crushed Aleppo chili
• 1 teaspoon salt
• 1 teaspoon black pepper

For the Salad

• 6 cups boston bibb lettuce leaves
• 1 pound baby red or yukon potatoes
• 1 bunch asparagus
• 8 ounces mushroom quartered
• 2 Tablespoons olive oil
• salt & pepper
• 1 avocado sliced
• 1 cup cherry tomtoes halved
• 1/2 small red onion thinly sliced
• 1 cup chimichurri sauce see recipe link in post

Instructions

For the Steak Marinade

• Combine all the marinade ingredients in a gallon-sized zipper top bag or large bowl. Add steak and toss to coat. Place in refrigerator for 4-8 hours.

For the Salad

• On a large platter, arrange lettuce leaves, tomatoes, red onion and avocado. Prepare chimichurri sauce (see recipe link in post).
• Preheat oven to 425° F. Place the potatoes in a pan covered with water, bring to a boil and cook for 5 minutes. Drain and place on a baking sheet with asparagus and mushrooms. Drizzle with olive oil and sprinkle with salt & pepper. Bake for 15 minutes. Arrange on platter.
• Grill marinated flat iron steak until internal temperature reaches 135 degrees for medium rare. Allow to rest 5-10 minutes before thinly slicing. For the most tender results, it's important to slice across the grain. Arrange sliced steak on platter. Spoon chimichurri sauce over steak.

The post Satisfying Steak & Potato Dinner Salad {with Chimichurri Sauce} appeared first on Lemony Thyme.

Or in our case you can make it two days in a row because it’s that good!!

We’re definitely on a salad kick right now and I’m loving it.

And my body is pretty stoked too!

The keys to a great chopped salad are 1) fresh ingredients, 2) a variety of colors and textures, and 3) a dressing that compliments but doesn’t overpower.

Make it your own with your favorite Mediterranean ingredients – you could easily add or sub Kalamata olives, roasted red peppers, artichoke hearts, hearts of palm, capers….

The perfect dressing for this Mediterranean Chopped Salad is our Lemon Herb Vinaigrette.

I chose fresh oregano and parsley as our herbs and added a teaspoon of dried oregano as well. The fresh lemon juice and red wine vinegar add a gentle one-two punch.

Our Mediterranean Chopped Salad was a hit at my sister’s birthday celebration dinner.

We paired it with gorgeous grilled ribeye steaks and au gratin potatoes. We brought the Steakhouse dinner in-house and it couldn’t have been better.

I mentioned making this salad two days in a row.

Truth.

We devoured it the first night, so I made Mediterranean Chopped Salad again and served it with grilled chicken and shrimp for a light dinner. So delicious!

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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Mediterranean Chopped Salad

Whether you enjoy this salad as a side to a bigger meal or top it with chicken or shrimp and call it dinner, the flavors will keep them coming back for more!

Course Salad

Cuisine Meiterranean

Prep Time 20 minutes minutes

Servings 6

Ingredients

For the Mediterranean Chopped Salad

• 4 cups iceburg lettuce chopped
• 2 hearts of romaine chopped
• 1 cup castelvetrano or kalamata olives sliced
• 1 16 ounce can chickpeas rinsed and drained
• 1 small red onion fine diced
• 2 persian cucumbers diced
• 1 pint cherry tomatoes halved
• 8 ounces feta cheese diced or crumbled
• 1 cup roasted beets diced

For the Lemon Herb Vinaigrette

• 8 Tablespoons extra virgin olive oil
• 2 Tablespoons fresh lemon juice
• 1 Tablespoon red wine vinegar
• 1 cup fresh oregano and parsley leaves stems discarded
• 1 teaspoon dried oregano
• 1 clove garlic

Instructions

For the Mediterranean Chopped Salad

• Place chopped lettuce in the base of a large salad bowl. Top with remaining ingredients. Drizzle with Lemon Herb Dressing and toss.

For the Lemon Herb Vinaigrette

• Combine all ingredients in a glass jar with lid and shake vigorously. Store in refrigerator for up to two weeks.

The post Chopped Mediterranean Salad with Lemon Herb Vinaigrette appeared first on Lemony Thyme.

They are bright and green and filled with fresh herbs.

A crispy exterior with a tender moist center makes them irresistible and comfortable and oh so delicious.

These chickpea and herb fritters are a staple dish in many parts of the Eastern Mediterranean and Middle East.

I found this interesting article from History Today on the origin of Falafel.

Clearly there is much debate on which country first took claim to this dish, and it’s no wonder.

It all begins with dried chickpeas aka garbanzo beans, which need to soak overnight or for at least 8 hours. The beans are only soaked, not cooked, therefore you can’t substitute canned chickpeas. I repeat, please don’t attempt this recipe with canned chickpeas.

We are fortunate to have a sweet lunch-date spot mere minutes from our house. Jerusalem Chef is a family owned restaurant that makes authentic dishes like Jerusalem Salad, Shawarma, Kofta Kababs, Hummus, Baba Ghanoush and the most beautiful emerald green Falafel. Which are the inspiration for this post.

If you love falafel like me, you’ve likely had the really good falafel and then the kind-of-dry, not-so-tender, under seasoned variety. Clearly I aspire to share a really good falafel recipe with you, similar to the ones served at Jerusalem Chef.

So I googled “bright green falafel recipe”, clicked on Images, and found this gorgeous recipe from one of my favorite sites The View from Great Island. It’s straight forward, herb loaded, flavor packed and the finished result turned out just like the picture. Winning!

Basically your food processor does 50% of the work and you’re responsible for the rolling and frying. And 100% of the eating, although you’ll want to share the love with this one ~ your friends and family will thank you. All of the ingredients go into the food processor and you pulse until you have the consistency of coarse wet sand. You want the mixture to hold together when you squeeze it with your hand. I used a small ice cream/cookie dough scoop then gently formed them into balls with my hands. I wanted to serve the Falafel warm for dinner so I refrigerated them for a few hours before frying. You can easily make the mixture ahead and refrigerate for up to two days.

We incorporated the Falafel with Lemon Tahini Sauce as part of a gorgeous Middle Eastern Mezze Platter. We grazed our way around the board, such a fun and satisfying way to enjoy the flavors of this region.

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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Falafel {with Lemon Tahini Sauce}

These chickpea and herb fritters are a staple dish in many parts of the Eastern Mediterranean and Middle East. They are packed with fresh herbs and their texture is superb.

Course Entree or Appetizer

Cuisine Middle Eastern

Prep Time 15 minutes minutes

Cook Time 20 minutes minutes

Overnight Soak 8 hours hours

Servings 6

Author Sue with The View from Great Island

Ingredients

For the Falafel

• 3 cups soaked chickpeas not cooked
• 1/2 medium red onion
• 3 cloves garlic
• 1 small jalapeno
• 1 packed cup fresh parsley leaves stems discarded
• 1 packed cup fresh cilantro leaves stems discarded
• zest of 1 lemon
• 2 Tablespoons lemon juice
• 1 Tablespoon coriander
• 1 Tablespoon cumin
• 2 teaspoons salt
• 1/2 teaspoon baking powder
• 3 Tablespoons chickpea flour (or all-purpose)

For the Lemon Tahini Sauce

• 1/2 cup tahini (sesame seed paste)
• 1 Tablespoon lemon juice
• water to thin to desired consistency
• salt to taste
• ground cumin to taste

Instructions

For the Falafel

• Soak the dried chickpeas overnight or for at least 8 hours. DO NOT COOK THEM.
• Measure out 3 cups of soaked chickpeas and place in food processor with remaining Falafel ingredients. Run processor until you have a wet corse sand like consistency, scraping down the sides of the bowl several times during the process. The mixture should hold together when squeezed in your hand.
• Use a ice cream scoop or spoon to portion out the falafel mixture. Use your hands to gently shape into balls. Refrigerate until ready to fry, up to two days.
• Preheat vegetable oil to 350° F. Gently fry falafel in small batches and drain on paper towels. Serve warm with Tahini Sauce.

For the Lemon Tahini Sauce

• Whisk together the tahini and lemon juice, adding water to thin it to desired consistency. Season with salt and cumin to taste.

The post Falafel {with Lemon Tahini Sauce} appeared first on Lemony Thyme.

This chopped salad is packed with simple, healthy ingredients that are readily available year-round.

I don’t think I’ve told you yet, but after March Meatball Madness I’ve silently, out of sheer desperation, declared April as salad month (not to outdo National Grilled Cheese Month).

Local Ingredients

I’ve come to learn a bit about locally sourced regional ingredients and how they influence dishes.

Nothing earth shattering, just a simple appreciation of the commonalities.

I’ve made six seven middle eastern dishes this week and have gone through 9 lemons, 2 heads of garlic, 3 bunches of fresh parsley, 2 bunches of fresh cilantro, and I’ve harvested almost all of my mammoth mint plant….oh and a gallon of olive oil.

Ok maybe not a gallon but enough to bathe a small child in.

Each dish I’ve prepared had it’s own flavor profile, yet the one element that was the same throughout was fresh herbs.

You know how I feel about fresh herbs and how they can elevate a dish.

For most of my life I underestimated fresh parsley. It just couldn’t keep up with it’s sexy cousins sage, rosemary and thyme. I viewed parsley as an obligatory garnish not worthy of consuming.

Boy was I wrong.

It actually adds flavor, is packed with nutrients and vitamins, is rich in antioxidants, and is a natural breath freshener.

Oh and it’s not a bad garnish either with it’s bright emerald coloring. Here’s an article you might enjoy that I wrote about Fresh Herbs and how to incorporate them into your cooking.

Back to Jerusalem Salad, also know as Israeli Salad, there’s a reason it’s the most well-known Eastern Mediterranean dish.

It’s wonderful served as a side dish, but you can load it into pita bread and top it with fresh made falafel. I’m hungry just thinking about it.

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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Jerusalem Salad

This chopped salad is packed with simple, healthy ingredients that are readily available year-round. It's wonderful served as a side dish, but you can load it into pita bread and top it with fresh made falafel.

Course Salad

Prep Time 10 minutes minutes

Servings 4

Author Libby with Lemony Thyme

Ingredients

• 2 persian cucumbers fine diced
• 2 roma tomato fine diced
• 1/2 cup fresh parsley chopped
• 1/3 cup red onion fine diced
• 3 Tablespoons extra virgin olive oil
• 1 lemon juiced about 3 tablespoons
• salt & pepper to taste

Instructions

• Fine dice cucumbers, tomatoes, red onion, and parsley. Toss with olive oil and lemon juice. Season with salt and pepper.

The post Jerusalem Salad appeared first on Lemony Thyme.

Simple ingredients.

Fresh bright flavors.

Fire roasting the corn and poblano peppers adds a subtle smoky flavor. I find the easiest way to do this is over your gas stove burner. However you can do this under the broiler or on a grill.

For the corn you’re really just looking to add some color, not fully charred.

On the other hand, for the poblano you want to get them completely blackened.

You’ll then transfer them to a metal bowl, cover with plastic wrap, and rest 5 minutes before rinsing under cold running water to remove the charred skins.

If you love this Fire Roasted Corn & Poblano Salsa you should give our Fire Roasted Tomatillo Guacamole a try!!

Cut the corn kernels off the cobs. For the poblano peppers, once skins are rinsed off remove the stem and seeds and dice.

Combine the roasted corn and poblano with diced red onion, fresh cilantro and lime juice, and a pinch of salt and ground cumin.

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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Fire Roasted Corn & Poblano Salsa

Fire Roasted Corn & Poblano Salsa has the right balance of crunch with a mild smoky heat balanced by fresh squeezed lime juice and seasoning. Simple ingredients. Fresh bright flavors.

Course Appetizer

Cuisine Mexican

Prep Time 5 minutes minutes

Cook Time 5 minutes minutes

Author Libby with Lemony Thyme

Ingredients

• 2 ears fresh corn on the cob husks and silk removed
• 2 small poblano peppers
• 1/2 cup red onion fine diced
• 1/3 cup fresh cilantro leaves chopped
• 1 lime juiced
• 1 pinch salt or to taste
• 1 pinch ground cumin or to taste

Instructions

• Fire roast the corn and poblano over an open flame or under a broiler. For the corn you just want to add some color, not fully charred. On the other hand, for the poblano you want to get them completely blackened. Using metal tongs turn them frequently – be careful the tongs will get hot. You'll then transfer them to a metal bowl, cover with plastic wrap, and rest 5 minutes before rinsing under cold running water to remove the charred skins.
• Cut the corn kernels off the cobs. Remove the stems and seeds of the poblanos and dice. In a small bowl combine corn and diced poblano peppers to remaining ingredients. Adjust seasoning to taste.

The post Fire Roasted Corn & Poblano Salsa appeared first on Lemony Thyme.

I adore the creamy texture of butter beans and how nicely they pair with fresh bright flavors.

It’s the perfect side dish or healthy vegetarian meal.

Fresh herbs are a wonderful way to elevate a recipe. For this Butter Bean Salad I chose lemony thyme, dill, and parsley.

We have been on a vinaigrette kick.

They are SO easy to make and taste far better than any store bought variety.

This Lemony Thyme Vinaigrette is of course loaded with fresh herbs, fresh squeezed lemon juice, some lovely aromatics and good quality EVOO.

While we’re enjoying this salad smack in the middle of winter, it’s bright flavors remind me of summer.

I can see Butter Bean Salad becoming our go-to side dish for summer BBQ’s and picnics since it’s delicious served chilled or room temperature.

Are there recipes that remind you of a favorite vacation that you’d like to see us recreate? I’d love for you to comment below. Your feedback is so important to me (and keeps the recipe love fresh).

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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Butter Bean Salad {with Lemony Thyme Vinaigrette}

This Butter Bean Salad is loaded with veggies then dressed in Lemony Thyme Vinaigrette. It's the perfect side dish or healthy vegetarian meal.

Course Salad

Prep Time 15 minutes minutes

Servings 4

Author Libby with Lemony Thyme

Ingredients

For the Salad

• 1 15 ounce can Butter Beans rinsed and drained well
• 1 avocado diced
• 1 cup cherry tomatoes halved
• 1 cup English cucumber sliced
• 1/4 cup red onion thinly sliced
• 2-3 Tablespoons fresh herbs (lemony thyme, parsley, dill) chopped

For the Vinaigrette

• 1/2 cup fresh herbs (lemony thyme and parsley)
• 1 small shallot rough chopped
• 2 small cloves garlic peeled
• 2 Tablespoons champagne vinegar
• 2 Tablespoons fresh squeezed lemon juice
• 1/2 cup extra virgin olive oil
• 1/2 teaspoon salt
• 1 pinch red pepper flakes

Instructions

For the Salad

• In a medium bowl, combine all ingredients. Then toss with Vinaigrette.

For the Vinaigrette

• Combine all ingredients in the bowl of a small food processor or blender and puree.

The post Butter Bean Salad {with Lemony Thyme Vinaigrette} appeared first on Lemony Thyme.