Roasting the garlic mellows it nicely while the fresh lemon juice gives a nice burst of bright flavor.

It all begins with oven roasted garlic. You’ll need one whole head of garlic, but you might want to roast two to have an extra on hand. Oven roasted garlic is fabulous in dips, as a spread, added to soups, or rubbed under chicken skin.

Here’s a link on How to Oven Roast Garlic.

For this vinaigrette, the ingredients are very straight forward. Garlic of course, fresh squeezed lemon juice, honey, red wine vinegar, olive oil and a pinch of salt.

Once the garlic is roasted, allow it to cool then squeeze it right into the remaining vinaigrette ingredients. I like to use a jar with a tight fitting lid. Just give the mixture a nice shake and pour over your favorite salad.

This Roasted Garlic Lemon Vinaigrette is a star ingredient in Insalata Chicken Florentine. It brings a wonderful full bodied taste and feel to your favorite salad. I hope you’ll give it a try.

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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Roasted Garlic Lemon Vinaigrette

Roasting the garlic mellows it nicely while the fresh lemon juice gives a nice burst of bright flavor

Course Dressing

Prep Time 5 minutes minutes

Cook Time 45 minutes minutes

Ingredients

• 1 head garlic top cut off
• 3/4 cup plus 2 Tablespoons olive oil
• 1/4 cup red wine vinegar
• 3 Tablespoons honey
• 1/2 lemon, juiced
• 1/2 teaspoon salt

Instructions

• Preheat oven to 400° F. Cut top off head of garlic, drizzle with 2 Tablespoons olive oil. Wrap in aluminum foil and roast for 45 minutes. Allow to cool, then squeeze garlic out of head into jar. Add remaining vinaigrette ingredients, cover and shake well to combine. Store in refrigerator for up to 1 weeks.

The post Roasted Garlic Lemon Vinaigrette appeared first on Lemony Thyme.

Whether you have a favorite Greek restaurant or a favorite Greek Island, this dressing will save you the trip!

I love how the classic Mediterranean aromatics and herbs make this dressing sing. But its the salty tangy feta cheese that’s the star. Sweet honey and the acid from the red wine vinegar are the perfect balance.

All of the ingredients go into your food processor, making this dressing quick & easy to make. I have a mini KitchenAid Food Chopper that I use almost daily. One of my most treasured kitchen appliances!

Homemade is better.

Especially homemade salad dressings. No chemicals or preservatives.

Just real good ingredients.

Garlic, shallot, lemon zest and a touch of honey infuse a base of extra virgin olive oil and red wine vinegar. Fresh basil and oregano add familiar Greek flavor. While the feta cheese adds a nice salty finish.

If you’re looking for an easy way to elevate a simple salad this feta & red wine vinaigrette is the answer! Give our Greek Salad or Mediterranean Chopped Salad a try.

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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Quick Greek Red Wine & Feta Vinaigrette

If you’re looking for an easy way to elevate a simple salad this feta & red wine vinaigrette is the answer!

Course Dressing

Prep Time 5 minutes minutes

Author Libby with Lemony Thyme

Ingredients

• 1/2 cup extra virgin olive oil
• 2 Tablespoons red wine vinegar
• 1 zest of one lemon
• 1 shallot
• 1 clove garlic
• 2 Tablespoons fresh oregano leaves
• 1/4 cup fresh basil leaves
• 1/4 cup feta cheese
• salt & pepper to taste

Instructions

• Combine all ingredients except feta, salt & pepper in bowl of a food processor. Purée. Add in feta and pulse until creamy, but with small pieces of feta still visible. Season with salt & pepper to taste.

The post Quick Greek Red Wine & Feta Vinaigrette appeared first on Lemony Thyme.

Not that it really matters, but considering I dipped my way through its photo shoot, I settled on Roasted Tomato & Red Pepper Dip.

Had there been a baguette in the house, this most certainly would have been called a spread.

You decide.

We snacked on this dip all summer long when tomatoes were abundant and the farmers markets had mounds of beautiful produce.

You’ll want to bookmark this recipe for summer. But today, in late February, I made a batch that is incredibly delicious.

Roasting the tomatoes, peppers and garlic is the key to building the depth of flavor. The vegetables take on a sweetness that marries so well with the smoky paprika and my new favorite crushed Aleppo pepper.

You can increase the pepper for a spicy version. I like to keep this dip on the milder side.

Roasted Tomato & Red Pepper Dip is creamy and rich with smoky, vibrant flavors. It would be the perfect addition to your Friday night nibble spread. Cheers & Enjoy!

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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Roasted Tomato & Red Pepper Dip

Prep Time 5 minutes minutes

Cook Time 45 minutes minutes

Ingredients

For roasting tomatoes, peppers and garlic

• 10 roma tomatoes halved, seeds removed
• 2 red bell peppers quartered, core and seeds removed
• 2 heads garlic 1/2" trimmed off top of each head
• 1/4 cup extra virgin olive oil
• 1/2 teaspoon salt

To make the dip

• 2 Tablespoons extra virgin olive oil
• 2 teaspoons red wine vinegar
• 1 teaspoon lemon zest
• 1/2 teaspoon smoked paprika or more to taste
• 1/2 teaspoon crushed aleppo pepper (or red pepper flakes) or more to taste
• salt to taste

Instructions

For roasting tomatoes, peppers and garlic

• Preheat oven to 425° F. Place prepared tomatoes, red peppers and garlic on rimmed baking sheet. Drizzle with olive oil and salt. Roast for 40-45 minutes until edges begin to blacken.

To make the dip

• Remove from oven and transfer to a blender or food processor. Add 2 tablespoons EVOO, red wine vinegar, lemon zest, smoked paprika, aleppo pepper. Pulse 3-4 times. Season with salt to taste. Serve with favorite crackers or crostini. Enjoy!

The post Roasted Tomato & Red Pepper Dip appeared first on Lemony Thyme.

We ran out of our favorite bottled BBQ sauce about the time I developed an insatiable craving for BBQ Chicken Pizza.  Sadly it’s not available locally so this time I turned the tables and challenged myself to come up with a Homemade BBQ Sauce that was equally as good as our favorite.

I came up with a winner.

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Homemade BBQ Sauce

Prep Time 10 minutes minutes

Cook Time 30 minutes minutes

Total Time 40 minutes minutes

Author Libby with Lemony Thyme

Ingredients

• 1 1/2 cups ketchup
• 1/2 cup sugar
• 1/2 cup molasses
• 1/3 cup red wine vinegar
• 1/3 cup water
• 1 Tbl. Frank’s hot sauce
• 1 Tbl. Worcestershire sauce
• 1 Tbl. dry mustard
• 2 tsp. smoked paprika
• 2 tsp. ground coriander
• 2 tsp. black pepper
• 1 tsp. salt or to taste

Instructions

• Combine all ingredients in a non-reactive pan and simmer over low heat for 30 minutes. Cool completely. Store in a covered jar in refrigerator.

The post Homemade BBQ Sauce appeared first on Lemony Thyme.

This Fresh Herb Vinaigrette is a salad game changer. It’s equally wonderful with fresh basil or cilantro and loves when you throw in a little lemony thyme or fresh oregano. Simple ingredients delivery big bright flavors.

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Fresh Herb Vinaigrette

This Vinaigrette is sure to become your new favorite. Use your favorite soft herbs like cilantro, basil, thyme, parsley or oregano to nuance the flavor profile.

Course Salad

Prep Time 10 minutes minutes

Ingredients

• 2 1/2 cups fresh herb leaves only cilantro and/or basil are preferred
• 1/2 cup extra virgin olive oil
• 2 Tablespoons red wine vinegar
• 1 shallot rough chopped
• 2 cloves garlic
• 1/2 teaspoon salt
• 1/4 teaspoon red pepper flakes

Instructions

• Combine all ingredients in a food processor and puree until smooth. Store in refrigerator for up to a week.

The post Fresh Herb Vinaigrette appeared first on Lemony Thyme.

Pork Souvlaki {with Tzatziki Sauce}.

It’s time for a relatively wordless Wednesday.  These skewers of happiness happened.  A simple marinade of olive oil, lemon juice, red wine vinegar, garlic and fresh oregano infuse the tender pork chunks with classic Greek flavor.

Marinate at least two hours or up to overnight.  Thread onto skewers and grill.  Reduce remaining marinade.  Serve Pork Souvlaki on pita flat bread, with sliced red onion, tomato and freshly made Tzatziki Sauce.  Fresh and flavorful.  Enjoy!!

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Pork Souvlaki {with Tzatziki Sauce}

Author Libby with Lemony Thyme

Ingredients

• 4 bamboo skewers soaked in water for 30 mins.
• 1 lb. pork loin 1-inch cubed
• 1/2 cup extra virgin olive oil
• 4 Tbl. fresh lemon juice
• 2 Tbl. red wine vinegar
• 2 Tbl. chopped fresh oregano
• 2-3 garlic cloves grated
• 1/4 tsp. black pepper
• 1/4 tsp. salt

To serve…

• 2 pita flat breads
• thinly sliced red onion
• diced fresh tomato
• fresh oregano sprigs
• Tzatziki Sauce see recipe link in post

Instructions

• Combine pork cubes and marinade ingredients in a zip top bag. Marinate for 2 hours or overnight.
• Heat grill or grill pan to medium-high.
• Thread marinated pork cubes onto soaked bamboo skewers. Pour marinade into a small saucepan and boil to reduce for 2-3 minutes.
• Grill skewers for 2 minutes per side or to 160 degrees when checked with an instant read thermometer. Allow to rest for 5 minutes before serving.

To serve…

• Place pork souvlaki skewers over pita flat breads. Drizzle with reduced marinade. Sprinkle with thinly sliced red onion, diced tomato, fresh oregano. With a healthy side of Tzatziki Sauce.

The post Pork Souvlaki {with Tzatziki Sauce} appeared first on Lemony Thyme.

I scored these gorgeous tomatoes at the market this week, aren’t the colors amazing!  Each year when tomato season hits, we run down the list of our favorite tomato recipes.  Almost in unison, I heard Caprese Salad and Bread Salad.  Just think what gorgeous children those two classics will make.  That’s when the Caprese Panzanella love child was born.

Crusty baguette, cubed then toasted, combined with tomatoes, fresh mozzarella, steamed shrimp, olive oil & vinegar, fresh basil, garlic and cracked black pepper.

Our Caprese Panzanella with Shrimp is the perfect Summer Thyme meal.  Loads of fresh flavor with a nice kick of protein, yet cool and light for those hot summer nights.

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Caprese Panzanella {with Shrimp}

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Total Time 20 minutes minutes

Servings 4

Author Libby with Lemony Thyme

Ingredients

• 3 cups cubed baguette or crusty bread
• 2 cups diced tomatoes
• 1/2 lb. steamed peeled shrimp
• 1/2 cup fresh mozzarella torn or cubed
• 1/4 cup fresh basil leaves
• 1/4 good quality olive oil
• 1 Tbl. balsamic vinegar
• 1 garlic clove minced
• sea salt & freshly cracked black pepper

Instructions

• Preheat oven to 350 degrees. Spread bread cubes onto a baking sheet and toast in oven for 5-7 minutes until crunchy.
• Place bread cubes, diced tomato, cooked shrimp, mozzarella, and basil in a large bowl.
• Whisk olive oil, vinegar and garlic together then drizzle over salad. Only use a couple of tablespoons to begin, then add as needed. Season with salt & pepper.
• Allow salad to sit for 15 minutes so the flavors will blend.

The post Caprese Panzanella {with Shrimp} appeared first on Lemony Thyme.

I’m a huge fan of Italian Grinders aka Italian Submarine Sandwiches. 

I sprung out of my seat today and announced I’m headed to the grocery store.  Normally that wouldn’t take anyone by surprise.

However.  Just the night before I declared that we didn’t need a damn thing at the store. Woohoo!! We had a high-five, go us, eat out of the fridge/pantry, winning.  So needless to say, one questioned my change of heart.

I need to make a salad.  A crazy good salad that will go so well with our smoked burgers.  Fine, pick up toilet paper, it’s on sale.

You may be familiar with the plastic flip-top pour bottle of submarine dressing that is often marketed at the deli-counter.  Love that stuff.

I stepped up to said deli-counter today to order the ingredients for my Chopped Italian Submarine Salad.  Casually glancing around for a bottle of Italian Sub Love.  Wait.  What?  You always have Submarine Dressing.  You can’t be out.  Are you sure?  Ugh!

I can do this!!

Having a bottle of Basil infused Olive Oil from our local olive oil vendor certainly helped.  Don’t fret if you don’t have access to infused oils, you might just want to let your oil hang out with the dried basil and oregano for a while…the longer the better. Or throw a handful of fresh basil in your food processor with the remaining ingredients and puree. The result will be a delicious herby dressing!

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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Submarine Dressing

I'm a huge fan of Italian Grinders aka Italian Submarine Sandwiches.  For me, it's the Submarine Dressing that kicks up all those Italian meats and cheeses as they nestle into crusty Italian sub rolls.

Course Dressing

Prep Time 5 minutes minutes

Author Libby with Lemony Thyme

Ingredients

• 3/4 cup Basil infused olive oil
• 1/4 cup red wine vinegar
• 1 tsp. dried basil
• 1 tsp. dried oregano
• 1/4 tsp. salt
• 1/4 tsp. pepper

Instructions

• Combine ingredients in a cruet and shake. Serve with your favorite sub sandwich or salad.

Notes

Don’t fret if you don’t have access to infused oils, you might just want to let your oil hang out with the dried basil and oregano for a while…the longer the better. Or throw a handful of fresh basil in your food processor with the remaining ingredients and puree. The result will be a delicious herby dressing!

The post Submarine Dressing appeared first on Lemony Thyme.

I took yesterday off from work to cook.  That was the sole purpose of my day and I was in heaven.  I’ve shared often that my work family loves to eat.  In fact, everyone either loves to eat or loves to cook (or both).  Which makes for some great special occasion spreads.  Today we celebrated Mardi Gras with a giant pot of Chili Gumbo and a platter of Mardi Gras Wings.  It was a good day.

I was a bit nervous at the thought of making gumbo.  I had some true Cajuns to feed and by no means wanted to compete with what they grew up on.  That would require making roux, from ingredients not already in my pantry (fee-lee, fii-lee, fo)…which would inevitably require me to leave my house and my pj’s.  Remember, I took the day off to avoid such things.

So instead I first sought out a gumbo recipe that would utilize some of the pounds and pounds of Andouille sausage in my freezer.  Long story short, we helped rescue a Trader Joe’s freezer truck filled with bacon and sausage.  It was the least we could do.

So while looking for a recipe that didn’t require file powder, I stumbled upon this beauty for Chili Gumbo.  Great flavor combinations that came together easily.  I highly recommend this recipe, which got a thumbs up today from my work family.

Did I mention I was cooking to feed my entire work family?  The Chili Gumbo recipe listed below is doubled from the original and easily fed twenty people.

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Chili Gumbo

Prep Time 1 hour hour 30 minutes minutes

Cook Time 45 minutes minutes

Total Time 2 hours hours 15 minutes minutes

Servings 20

Author adapted from Abbie Argersi via Food52

Ingredients

• 1/2 cup all-purpose flour
• 3 dried Guajillo chilis
• 1 dark beer
• 30 ounces Chicken Andouille Sausage or favorite
• 2 Tbl. olive oil
• 3 Tbl. ground cumin
• 2 lbs. ground beef
• 2 onions diced (about 4 cups)
• 4-5 jalapeno peppers diced (about 1 1/2 cups)
• 4 celery ribs diced (about 2 cups)
• 1/3 cup vegetable oil
• 4 Tbl. chili powder
• 1 30- ounce can diced tomatoes
• 1 14.5- ounce can diced tomatoes
• 3-4 cups beef broth
• 3 Tbl. red wine vinegar
• 3-4 Tbl. Cajun seasoning according to taste

Instructions

• Preheat oven to 350 degrees. Place flour in a baking dish. Bake for 1 to 1 1/2 hours until golden brown, stirring every 20 minutes.
• Meanwhile, remove stems and seeds from dried peppers and chop them fine. Place in bowl and pour in beer. Set aside.
• In a large skillet place Andouille sausage in one-inch of water. Heat over medium heat, turning once until water evaporates. Remove sausage and slice them. Brown them in oil then remove from the pan. Add cumin to pan and toast for one minute before adding ground beef. Season beef with salt & pepper and brown. Remove from pan and reserve with Andouille.
• Add the onions to the pan and cook them for 5 minutes. Add in celery, jalapenos and garlic; cook mixture until just softened. Add the vegetable oil, toasted flour and chili powder; stir for 3-4 minutes.
• Add in diced tomatoes, chilis and beer, and cooked meats with their juices. Add 3 cups of beef broth, red wine vinegar and 3 Tbl. Cajun seasoning (or more to taste). Simmer for at least 30 minutes. If too thick, add additional cup of beef broth.
• Serve with cooked white rice, lime wedges, fresh cilantro, and Louisiana Hot Sauce

The post Chili Gumbo appeared first on Lemony Thyme.

You win them over hook, line and sinker. 

Once the baby new potatoes are boiled until just fork tender, this dish is transformed in a large skillet. 

First comes bacon, cooked until browned and crispy then removed.  Diced red onion is added to the skillet until tender.  Followed by minced garlic.

The dressing begins with the bacon drippings. To that add a little extra olive oil (if needed), Dijon mustard, red wine vinegar, salt & pepper, and a pinch of cayenne. 

You can adjust the amount of vinegar according to preference.  We prefer it not to overpower the other ingredients.

When the potatoes have cooled enough to handle, quarter them and toss them in the skillet with the dressing.   Nestle them into a single layer, set the heat to medium and let them be.  Let them sizzle and caramelize. 

I try for 5 minutes…although am often tempted to stir before that.  You’ll love how the edges of the potatoes crisp up a bit in the unctuous bacon dressing.

To finish, stir in the crumbled crispy bacon and some chopped fresh parsley. 

While it’s nearly impossible not to eat it straight from the skillet, Warm German Potato Salad is a wonderful picnic side dish because it doesn’t require refrigeration.

Have you got a signature recipe that captures the attention of your someone special?  I’d love for you to share in the comments section below.

Don’t forget to follow us @LemonyThyme on Instagram, TikTok and Facebook!

All my best,
Libby

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