Lemony Thyme

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  • About
  • Contact Libby
  • Lemony Thyme Kitchen
  • Recipe Index
    • Appetizers
    • Asian
    • Beef
    • Beverages
    • Breads
    • Breakfast
    • Desserts
    • Diet Specific
    • Dressings & Marinades
    • Gluten Free
    • Healthy Choices
    • Indian
    • Italian
    • Low-Carb
    • Main Course
    • Mediterranean
    • Mexican/Latin
    • North/South African
    • Poultry
    • Salads & Side Dishes
    • Seafood
    • Soups, Stews & Chilis
    • Vegetarian
  • About
  • Contact Libby
  • Lemony Thyme Kitchen

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  • Appetizers,  Asian,  Gluten Free,  Main Course,  Poultry

    General Tso’s Chicken Wings

    May 25, 2021 / 2 Comments

    For recipe inspiration, we took a quick poll of family, friends and neighbors and landed on General Tso’s Chicken Wings. They’re sweet & spicy, saucy & sticky and taste just like the popular Chinese take-out dish!

    Read More
    Libby Zappala

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    My Go-To Guacamole Recipe

    April 25, 2019

    Maple Bacon & Pecan Cheese Pops

    January 30, 2014
    Miso Soup with Poached Egg in a black bowl sitting on bamboo mat sitting on a square black plate.

    Miso Soup with Poached Egg {Share the Love}

    September 12, 2012
  • Asian Vinaigrette is so quick and easy to make at home. Asian Vinaigrette ingredients are intended to be nuanced according to personal taste.
    Asian,  Dressings & Marinades,  Gluten Free,  Recipes,  Salads & Side Dishes

    Asian Vinaigrette The Star of the Show

    April 21, 2021 / 3 Comments

    Making homemade vinaigrettes are so quick and easy and this Asian Vinaigrette is no exception. It can transform a simple green salad and is the star of the show in our Asian Chicken Salad.

    Read More
    Libby Zappala

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    Crockpot Korean BBQ Beef

    Korean BBQ Beef {in the Slow Cooker}

    October 14, 2014
    Vietnamese Beef Pho

    Vietnamese Beef Pho

    August 1, 2013
    Egg Fu Yung

    Egg Fu Yung {Share the Love}

    March 30, 2013
  • Asian,  Dressings & Marinades,  Recipes,  Salads & Side Dishes

    Asian Marinade

    April 20, 2021 / 1 Comment

    This Asian Marinade is so versatile. Yes it’s great for all cuts of chicken, but it’s also perfect with pork, shrimp and fish. Description: Sesame, Ginger, and Soy are the star ingredients in our Asian Marinade. Rice Vinegar and Chili Crisp Oil bring the acid and heat, while garlic is the key aromatic. This marinade is generally mellow, yet smells and taste like your favorite Asian dishes. 

    Read More
    Libby Zappala

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    Meatball Beef & Broccoli

    March 16, 2021
    Thai Cauliflower Rice Salad {with Spicy Peanut Sauce}1

    Thai Cauliflower Rice Salad {with Spicy Peanut Sauce}

    August 17, 2015
    Egg Drop Soup

    Egg Drop Soup {Simple and Satisfying}

    January 14, 2013
  • Japanese Steak House Ginger Salad Dressing
    Dressings & Marinades,  Salads & Side Dishes

    Ginger Dressing

    September 29, 2015 / No Comments

    No visit to a Japanese Steak House should begin without a Ginger Dressing salad, cocktails aside.  Tell me I’m not alone on this one?

    Read More
    Libby Zappala

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    Herbed Butter & Oils {Fresh Herbs Frozen in Olive Oil or Butter}

    September 10, 2012
    Crab Cakes with Remoulade Sauce

    Crab Cakes {with Remoulade Sauce}

    September 25, 2013
    Autumn Thyme Wedge Salad1

    Autumn Thyme Wedge Salad {with Warm Goat Cheese Fritters}

    September 20, 2019
  • Kung Pao Chicken Soup made healthy at home
    Asian,  Healthy Choices,  Main Course,  Poultry,  Soups, Stews & Chilis

    Kung Pao Chicken Soup

    February 19, 2015 / 13 Comments

    I took a popular Chinese Take-Out dish and turned it into a healthy make at home meal.  Our Kung Pao Chicken Soup is not sodium or MSG laden.  Instead it’s packed with fresh aromatic ingredients and some classic Asian flavors.

    Read More
    Libby Zappala

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    Mu Shu Chicken Cabbage Rolls

    February 12, 2021

    Thai Sweet Chili Chicken Wings

    June 17, 2021

    Asian Marinade

    April 20, 2021
  • Asian,  Main Course

    Char Siu Roast BBQ Pork

    February 15, 2015 / 2 Comments

    Char Sui is Chinese BBQ Pork.  Don’t let the word BBQ fool you.  This isn’t your typical southern pulled pork BBQ (albeit we love that).  No, the flavors and cooking method for Char Sui is quite different.  And the results…phenomenal.  Juicy, melt-in-your-mouth pork infused with a sweet & sticky marinade.  Let us not pass over what makes Char Sui dreamy good.  Crispy. Pork Fat. Rules!!

    Read More
    Libby Zappala

    You May Also Like

    Thai Pasta Salad {with Peanut Dressing}

    August 27, 2020

    Meatball Beef & Broccoli

    March 16, 2021

    Thai Green Curry Baked Cod

    April 1, 2014
  • Crispy Orange Beef & Broccoli
    Asian,  Main Course,  Seafood

    Crispy Orange Beef & Broccoli

    January 18, 2013 / 8 Comments

    When I made the decision to dedicate Winter Thyme to Spice Exploration I began by playing with my spices….literally.  I transformed them into a Winter Thyme ‘Wind.’  Touching each one, taking in their individual aromas, admiring their earth tone colors, and seeing how beautiful they looked together.  As I stated in my Winter Thyme post, my goal for this season is to explore spices and share what I learn through new recipes.  Where they’ve taken me thus far is on an International journey.  So while my intention is to become familiar with spices, I’m kind of digging the new recipes and flavors along the way.  That’s my not so smooth segue…

    Read More
    Libby Zappala

    You May Also Like

    Honey Walnut Shrimp Power Bowl | LemonyThyme.com

    Honey Walnut Shrimp Power Bowl

    September 22, 2015
    Bang Bang Shrimp

    Quick & Easy 4-Ingredient Bang Bang Sauce

    January 2, 2022
    Crab Rangoon Dip with Wonton Chips

    Crab Rangoon Dip {with Wonton Chips}

    January 17, 2014

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About Libby

Hi, I'm Libby and welcome to Lemony Thyme. I hope you'll enjoy this collection of recipes, eating experiences, and food photography. My cooking abilities rose to a new level when I started incorporating fresh herbs. I began to understand the term ‘layers of flavor’ and found myself deconstructing dishes with my tongue to identify each ingredient.

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