Lemony Thyme

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  • 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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  • The Classic Reuben Sandwich
    Beef,  Dressings & Marinades,  Main Course

    The Classic Reuben Sandwich {with Homemade Russian Dressing}

    March 5, 2019 / 10 Comments

    The Classic Reuben Sandwich on fresh bakery marble rye bread with a schmear of amazing Homemade Russian Dressing was just right. Sometimes less is more.  I know I’ve said that recently in a post.  I’m intentionally practicing that line.  Sometimes less is more.  Key word here ‘sometimes.’  Perhaps to a fault, I’ve always been a fan of ‘the more the merrier.’ However last night called for a simple, quick and easy dinner. 

    Read More
    Libby Zappala

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    Slow Braised Beef Short Ribs

    November 8, 2014
    Prime Rib Roast

    Prime Rib Roast {Christmas Eve Dinner}

    December 27, 2012

    Christmas Leftover Chili

    December 29, 2013
  • Appetizers,  Beef

    Corned Beef & Cabbage Egg Rolls {with Russian Dressing}

    March 3, 2019 / 5 Comments

    Corned Beef & Cabbage Egg Rolls {with Russian Dressing}. Recipe inspiration you ask?  Day after St. Patrick’s Day leftovers meets an open package of wonton wrappers on the second shelf of the refrigerator…and the plotting begins.  By the time I woke up this morning they had formed a bond and a plan.  When I opened the fridge door the Ziploc bag of wonton wrappers had neatly made it’s way to the top of the container of leftover boiled dinner.  Clearly it was a case of love at first sight.

    Read More
    Libby Zappala

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    Meatball Beef & Broccoli

    March 16, 2021
    First step is to make the dough, which will need to rest for about an hour before the real fun begins.

    Homemade Soft Pretzels {with Cheesy Crab Dip}

    October 26, 2012
    Peach Basil Salsa

    Peach Basil Relish {or Salsa}

    June 22, 2013
  • The Wedge Salad
    Salads & Side Dishes

    Loaded Wedge Salad

    September 2, 2014 / 2 Comments

    Flipping through the pages of this month’s Food Network Magazine and nodding out loud while I acknowledge their feature article on The Wedge Salad.  No matter how you serve it, the crisp cool crunch of iceberg lettuce underneath savory toppings is simply hard to beat.

    Read More
    Libby Zappala

    You May Also Like

    Quinoa Tabbouleh Gluten Free

    April 13, 2021
    Overhead shot of brat in bun with sauerkraut and mustard. Also a cabbage leaf lined bowl filled with sauerkraut.

    Quick Sauerkraut {with Apples}

    June 26, 2021

    Crab Louie Salad Sliders

    February 12, 2014
  • The Wedge Salad
    Dressings & Marinades,  Salads & Side Dishes

    The Wedge Salad {and Grinching Away Christmas}

    January 5, 2013 / 3 Comments

    Today’s the day.  The day I dread each January.  Taking down the Christmas decorations, or as we call it….Grinching Away Christmas.  Every year I procrastinate.  Drag it out until the very last minute.  The house just doesn’t feel the same without them.  The lights of the tree warm the room and my soul.  I hear trips being made to the basement….this is really going to happen today.  Ugh!  Can we just have a Wedge Salad instead.

    Read More
    Libby Zappala

    You May Also Like

    Tomato Bacon Jam

    August 9, 2014

    Italian Tossed Green Salad {with Basil & Herb Vinaigrette}

    March 22, 2021
    The colorful fresh tomatoes, cucumbers and red onion are precisely what makes Jerusalem Salad so special.

    Jerusalem Salad

    April 16, 2021

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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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