Big bold flavors. Bright cheerful colors.

There’s nothing boring about these burgers.

I have a Jerk Marinade that I’ve used for Turkey Tenderloin, Turkey Meatballs, Caribbean Couscous Salad….

Its punchy, gently spicy, with bursts of citrus and herbs. There’s warmth from the spices balanced by the natural mildness of ground turkey. I’m addicted!

To make these burgers, mix up your spices and aromatics first then add them to the ground turkey. This insures the flavors are incorporated well without overworking the mixture.

Overworking = tough burgers.

When cooked properly Turkey Burgers are moist and juicy. Ground turkey is tender and can be tricky to cook on a grill. The secret I’ve found is to sear the patties in a hot pan, then finish them in the oven. They come out perfectly every time.

Turkey Burgers reheat beautifully too, so they are fantastic for meal prep and making lunches for the week! The flavors in these jerk burgers are even better the next day, warm or cold!

Juicy Jerk Turkey Burgers with Caribbean Coleslaw are fun for the weekend, but easy enough for a weeknight meal! Serve them on toasted burger buns or lettuce wraps, topped with Caribbean Coleslaw.

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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Juicy Jerk Turkey Burgers with Caribbean Coleslaw

Juicy Jerk Turkey Burgers with Caribbean Coleslaw scream summer! Big bold tropical flavors. Bright cheerful colors. Smiles all around!

Course Burgers

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Servings 4

Author Libby with Lemony Thyme

Ingredients

• 1 pound ground turkey
• 1/2 cup panko breadcrumbs use gluten free panko for GF version

Spices and Aromatics

• 2 Tablespoons soy sauce or coconut aminos
• 1 Tablespoon apple cider vinegar
• 1 teaspoon hot sauce
• 1 teaspoon orange zest
• 1 clove garlic minced
• 1 teaspoon freshly grated ginger or 1/2 teaspoon ground ginger
• 2 sprigs minced fresh thyme or 1/2 teaspoon dried thyme
• 1/4 cup chopped fresh cilantro
• 2 scallion thinly sliced
• 1 small jalapeno fine diced
• 1/2 teaspoon salt
• 1/4 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• 1/4 teaspoon allspice
• oil for pan frying

For Serving

• 1 cup Caribbean Coleslaw recipe link in post
• 4 burger buns lightly toasted

Instructions

• Preheat oven to 350° F.
• Mix spices and aromatic together. Add ground turkey, egg and panko breadcrumbs. Mix with hands until just combined.
• Form into 4 burger patties. Heat 1 Tablespoon cooking oil in oven-proof skillet over medium-high heat. Pan fry burgers 2-3 minutes per side, then transfer to oven. Cook for 10 minutes or until internal temperature of burgers reaches 165° F. Remove and allow to rest 5 minutes.
• To serve, place each burger on a toasted bun and top with 1/4 cup Caribbean coleslaw.

The post Juicy Jerk Turkey Burgers with Caribbean Coleslaw appeared first on Lemony Thyme.

We’re just back from the US Virgin Islands (St. John) where we celebrated Shelby’s 30th birthday with a special getaway.

We loved St. John for her magical views, her underwater wonderland and wandering wildlife.

As we emerge from covid limitations this tiny island provided the perfect balance of adventure, tranquility, space and togetherness.

I’m still smiling :)

For the salad I used Israeli (Pearl) Couscous and lots of texture and colorful flavors.

Mango, sweet corn, jalapeño, red pepper, cilantro, green onion, and punchy jerk marinade as the dressing.

This Jamaican Jerk Marinade is loaded with fresh herbs, aromatics and warm spices.

You can easily double or triple the marinade recipe if you’re planning to make Jerk Chicken Wings or Turkey Tenderloin.

If you’re looking to spice up your backyard bbq’s this summer, why not throw an island party with some of these colorful tasty dishes.

Jamaican Red Beans & Rice {Rice & Peas}
The Painkiller Cocktail
Jamaican Jerk Marinated Turkey Tenderloin
Red Grapefruit Mojito
Jamaican Jerk Sugar Cane Shrimp
Jamaican Vegetable Rundown
Jerk Chicken Wings
Caribbean Couscous Salad
Fried Plantains

Caribbean Couscous Salad is going to become our go-to salad this summer!

Such a great warm weather side dish! I love that it can safely tolerate an outdoor buffet. And it can be made a day or two ahead so you too can enjoy the party!!

For my gluten free friends, Caribbean Quinoa Salad is an equally delicious summer side dish!

Simply replace the Israeli couscous with quinoa.

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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Caribbean Couscous Salad

Caribbean Couscous Salad is going to become our go-to salad this summer! It's a great warm weather side dish that can safely tolerate an outdoor buffet and it can be made a day or two ahead so you too can enjoy the party!!

Course Salad, Side Dish

Cuisine Caribbean

Prep Time 15 minutes minutes

Cook Time 10 minutes minutes

Servings 6

Author Libby with Lemony Thyme

Ingredients

• 1 cup dry Israeli couscous or substitute quinoa for gluten-free version
• 1 mango peeled & diced
• 1 ear corn on the cob kernels removed
• 1 jalapeno fine diced
• 1 small red bell pepper fine diced
• 2 scallions thinly sliced
• 1/2 cup fresh cilantro leaves chopped
• 1/2 cup Jamaican Jerk Marinade see recipe link in post
• salt & pepper to taste

Instructions

• Prepare couscous according to package instructions. Cool to room temperature.
• Combine cooled cooked couscous with remaining ingredients. Serve chilled or at room temperature.

The post Caribbean Couscous Salad appeared first on Lemony Thyme.

My favorite.

I’m not sure if it’s all the delicious salad ingredients or the dressing I love more.

But I’m hooked!

To begin, give your chicken a nice soak in this easy Asian Marinade.

Chicken thighs will take on flavor within 30 minutes. You want to marinate chicken breasts 5-6 hours, but any amount of time is better than no marinade at all.

After marinating the chicken, you can pan sear or oven roast the chicken. Always allow the chicken 5-10 minutes resting time before slicing. This allows the juices time to redistribute.

Your Asian Chicken Salad should include a variety of colorful veggies. I like purple cabbage, shredded carrots and lettuce as the base.

Sliced scallions, fresh cilantro, and edamame are key.

And don’t forget mandarin oranges, a signature ingredient.

Sliced almonds or roasted cashews are a wonderful addition. Crispy wonton strips bring a crave-worthy crunch factor.

The marinated chicken is super tender and juicy and full of flavor. The Asian Marinade brings a subtle heat that’s balanced by the other savory ingredients.

Asian Vinaigrette makes this salad. It’s bursting with sesame, soy and ginger flavors, and just a touch of sweetness from honey.

You can easily make this salad a day in advance. You’ll just wait to slice the chicken and add the crispy wonton strips and dressing. A great lunch option is to stuff your favorite wrap with this delicious salad!

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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Asian Chicken Salad

A rainbow of colorful & healthy ingredients, delightful textures, and savory Asian flavors makes this Asian Chicken Salad an all-time favorites.

Course Salad Entree

Cuisine Asian

Prep Time 15 minutes minutes

Cook Time 15 minutes minutes

Servings 4

Author Libby with Lemony Thyme

Ingredients

For the Chicken

• 1 1/2 pounds boneless skinless chicken breasts or thighs
• Asian Marinade See recipe link post

For the Salad

• 3 hearts of romaine chopped
• 1-2 cups purple cabbage thinly sliced
• 1 cup carrots shredded
• 1 cup cooked edamame
• 1/2 cup fresh cilantro leaves
• 2 scallions thinly sliced
• 1/2 cup sliced almonds
• 1/2 cup crispy wonton strips
• 1 cup mandarin orange segments
• 1/2 – 3/4 cup Asian Vinaigrette See recipe link in post
• 1 Tablespoon sesame seeds for garnish

Instructions

For the Chicken

• Combine marinade ingredients in a zipper top bag or bowl. Add chicken and turn to coat well. Refrigerate chicken breasts for 5-6 hours (preferred) or chicken thights from 30 minutes – 2 hours.
• Remove chicken from marinade and grill, pan sear, or oven bake until cooked through. Allow to rest 5-10 minutes before slicing. Serve on top of Asian Salad.

For the Salad

• In a large bowl, add all salad ingredients including sliced cooked chicken. Toss with Asian Vinaigrette, garnish with sesame seeds and serve in individual bowls or plates.

The post Asian Chicken Salad with Asian Vinaigrette appeared first on Lemony Thyme.

I wanted to make a gluten free version of Tabbouleh so included Quinoa! It’s perfect!

There’s something about Spring that makes me crave bright green flavors!

Which generally means I’m incorporating as many fresh herbs as possible.

Tomorrow I am making Falafel which I’m going to serve on a great big board with lots of tiny bowls of other levantine favorites like hummus, Jerusalem salad, baba ghanoush, marinated olives and feta, and this gorgeous Quinoa Tabbouleh.

Tabbouleh (also known as tabouleh and tabouli) is a Lebanese salad classically made with bulgar, seasoned with lemon juice, fresh parsley and mint, with fine diced tomato and onion.

As with many classic dishes the variations are many.

My Tabouleh & Couscous Salad pictured above is so flavorful and delicious, it makes a wonderful side dish.

The Ingredients

This time around I wanted more bright green herb flavor in my tabbouleh so I incorporated loads of fresh parsley, cilantro and mint, as well as green onion and cucumber.

Making it Gluten Free

Simply swapping cooked quinoa for bulgar or couscous kept the same flavor profile but makes this Quinoa Tabbouleh gluten free.

For best results when cooking quinoa you should always rinse with water until the water runs clear.

I then lightly toast the rinsed quinoa in a dry skillet before boiling.

The result is tender quinoa that’s perfect in any number of dishes from Mushroom, Sausage & Sage Quinoa Stuffing to Quinoa & Raw Veggie Salad to Blueberry & Mango Quinoa Salad.

Why You’ll Love It

This Quinoa Tabbouleh is everything I hoped it would be.

It’s super healthy and a good source of protein, fiber and vitamin C. The layers of flavor are bright with fresh herbs, lemon, tomato and cucumber. And it’s beautiful and fresh and an absolute must-include with our Levantine Mezze.

I can hardly wait to graze my way through these incredible middle eastern flavors.

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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Quinoa Tabbouleh

Tabbouleh (also known as tabouleh and tabouli) is a Lebanese salad classically made with bulgar, seasoned with lemon juice, fresh parsley and mint, with fine diced tomato and onion. This gluten free version replaces bulgar with quinoa.

Course Salad

Prep Time 10 minutes minutes

Cook Time 15 minutes minutes

Servings 6

Author Libby with Lemony Thyme

Ingredients

• 1/2 cup uncooked quinoa
• 2 cups fresh parsley stems discarded
• 1 cup fresh mint stems discarded
• 1 cup fresh cilantro (or parsley) stems discarded
• 2 cloves garlic chopped
• juice of 1 lemon
• 1/4 cup olive oil
• 2 green onion thinly sliced
• 1 plum tomato fine diced
• 1 persian cucumber fine diced
• salt & pepper to taste

Instructions

• Rinse quinoa in a fine mesh strainer until water runs clear. Heat a skillet over medium-high heat. Add rinsed quinoa and stirring frequently lightly toast, 4-5 minutes. Add toasted quinoa to 1 cup water in saucepan. Bring to boil, then reduce heat to low and cook for 10-12 minutes until water is absorbed. Fluff with fork. Allow to cool.
• In the bowl of a food processor, add fresh herbs, garlic, lemon juice and olive oil. Finely chop mixture. In a bowl, stir chopped herb mixture with thinly sliced green onion, diced tomato and cucumber and 1 cup cooked quinoa. Season with salt & pepper to taste.

The post Quinoa Tabbouleh Gluten Free appeared first on Lemony Thyme.

Lemon and feta and fresh spinach and herbs all playing so nicely together.

Ground chicken is such a wonderful canvas for painting big bold flavors and that’s exactly what we’ve done on this Greek Meze platter.

Meze (or mezze) pronounced Meh-ZEH, simply means small plates or an assortment of finger foods and appetizers. Welcome to my happy place.

I could have paired these Greek Chicken Meatballs with a side of rice and it would have been a delicious meal.

But when I have the chance to make an assortment of dishes to be shared with my favorite people, I’m all in.

A nice Greek salad, tzatziki sauce, hummus, assorted olives, pita bread and Greek chicken meatballs make a flavorful Mediterranean inspired board.

How to Make the Meatballs

These meatballs are loaded with flavorful aromatics and come together so quickly.

Simply combine all ingredients except your chicken and mix well. Then add in the chicken and mix until just combined. Form into meatballs, I like these on the larger size – about 1 1/2-inches in diameter (15 meatballs). Then into the oven for 15 minutes at 400 degrees F.

Garlic & Herb Seasoning Blend Recipe

The Results

Greek Chicken Meatballs, inspired by my Greek Chicken Meatloaf, are super flavorful and juicy. They are a wonderfully healthy lunch or dinner option and they reheat beautifully.

If you’re interested in serving these as a Meze, consider pairing them with some of these options.

Greek Salad

Tzatziki Sauce

While I have attempted Homemade Pita Bread (no pockets but makes a tasty flatbread), I recently discovered this Gluten Free Pita Bread by BFree and it’s pretty tasty!

Hummus

Tabouleh & Coucous Salad

Pork Souvlaki

Lamb Gyro

Baked Shrimp {with Feta & Herbs}

That my friends concludes our March Meatball Madness!

For a look back at all the recipes shared over the past month check out Our Favorite Meatball Recipes {and a food truck fantasy}.

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

All my best,
xo Libby

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Greek Chicken Meatballs {with Spinach & Feta}

Greek Chicken Meatballs are super flavorful and juicy. They are a wonderfully healthy lunch or dinner option and they reheat beautifully.

Course Entree or Appetizer

Cuisine Mediterranean

Prep Time 10 minutes minutes

Cook Time 15 minutes minutes

Servings 4

Author Libby with Lemony Thyme

Ingredients

For the Meatballs

• 1 pound ground chicken
• 1/2 cup crumbled feta cheese
• 1/3 cup panko breadcrumbs (use Gluten Free for GF version)
• 1 large egg
• 1 cup fresh spinach rough chopped
• 1 scallion thinly sliced
• 1 Tablespoons fresh oregano (and/or parsley) chopped
• 1 Tablespoon Worcestershire sauce
• 1 teaspoon fresh lemon zest
• 1 teaspoon fresh lemon juice
• 1 teaspoon Garlic & Herb Seasoning Blend see recipe link in post
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper

To Serve

• Greek Salad Recipe link in post
• Hummus Recipe link in post
• Tzatziki Sauce Recipe link in post
• Pita Bread
• Assorted Olives

Instructions

For the Meatballs

• Preheat oven to 400° F. Line baking sheet with parchment paper. Combine all ingredients except chicken and mix well. Add in ground chicken and mix just until combined. Form into 1 1/2-inch meatballs and place on prepared baking sheet. Bake for 15 minutes until meatballs are firm to the touch.

To Serve

• Serve meatballs with Greek Salad, Hummus, Tzatziki Sauce, assorted olives and warm Pita Bread.

The post Greek Chicken Meatballs {and a Meze Platter} appeared first on Lemony Thyme.

In Hawaii the plate lunch is their most popular dish. Yes, the poke bowl is a close competitor, but every road side stand, food truck, and hole-in-the-wall restaurant offers a plate lunch.

Classically your ‘plate’ will include a protein, then they add two scoops of white rice and a generous serving of this macaroni salad.

It’s a carb lovers dream!

Elbow macaroni, finely shredded carrot, a little shredded white onion, and thinly sliced green onion all tossed in a mayonnaise dressing.

This Hawaiian Style Macaroni Salad is Simply Delicious. It’s creamy, simple and satisfying!

The dressing is where the flavor builds by combining mayonnaise with milk, apple cider vinegar, brown sugar, salt & pepper.

It’s ever so slightly sweet with a gentle tang. It’s just really good macaroni salad that pairs perfectly with our Kalua Pork Meatball Sliders!

I’ll leave you with a couple of my favorite Hawaii pictures to get you in the mood :).

• A killer hike in Waimea Canyon State Park.
• Wailua Falls – made famous in the opening scene of Fantasy Island
• Hawaiian Gold Tree
• The view from the top of Diamond Head State Park
• Nā Pali Coast (from a helicopter)

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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Hawaiian Macaroni Salad

Hawaiian Macaroni Salad is simple and satisfying with a delicious mayonnaise dressing. You can easily double this recipe.

Course Side Dish

Prep Time 5 minutes minutes

Cook Time 12 minutes minutes

Servings 4

Author Libby with Lemony Thyme

Ingredients

For the Salad Dressing

• 1 1/2 cups mayonnaise
• 1/2 cup milk
• 2 Tablespoons apple cider vinegar
• 1 teaspoon brown sugar
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper

For the Macaroni Salad

• 1/2 pound elbow macaroni
• 1/2 cup carrot finely grated
• 1 Tablespoon onion grated
• 2 scallion thinly sliced

Instructions

For the Salad Dressing

• Whisk together dressing ingredients. Makes 2 cups.

For the Macaroni Salad

• Prepare the pasta accoring to package instructions, drain and allow to cool to room temperature. Toss cooked macaroni with shredded carrot, onion, and green onion. Pour 1 1/2 cups of dressing over pasta mixture and stir to fully coat. Reserve 1/2 cup of dressing to add just before serving as pasta will absorb some as it sits.

The post Hawaiian Style Macaroni Salad is Simply Delicious appeared first on Lemony Thyme.

My fantasy of owning a Food Truck featuring meatballs is always in the back of my mind, whirling and twirling with endless possibilities.

As with all of my meatball recipes, start by gathering all of your ingredients. Combine everything except the protein, in this case the salmon. Then gently fold in chopped salmon and form into meatballs. This will keep them tender and juicy.

Asian Salmon Meatballs would definitely be a food truck hit!

There’s just the right balance of fresh cilantro and ginger paired perfectly with a sweet and spicy dipping sauce.

And there’s a little kick from our new favorite Chili Crisp Oil.

Every bite is so full of flavor that they’ll become a fan favorite.

If you love perfectly seasoned salmon then you’ll love these meatballs. They’re bursting with aromatic flavor that keeps you coming back for more!

Don’t forget to follow us @LemonyThyme on Instagram and Facebook! And check out our latest TikTok videos and Pinterest boards too!

We’re always looking for new meatball recipes. Have any recipe inspiration you’d like to share in the comments below? Your feedback keeps me motivated in the kitchen :)

All my best,
xo Libby

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Asian Salmon Meatballs

Asian Salmon Meatballs with just the right balance of fresh cilantro and ginger served with a sesame soy honey ginger dipping sauce that has a nice little kick.

Course Appetizer, Entree

Cuisine Asian

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Servings 4

Author Libby with Lemony Thyme

Ingredients

For meatballs…

• 2/3 lb. Salmon filet skin removed
• 3 scallions thin sliced
• 1/2 cup cilantro leaves rough chopped
• 1 garlic clove minced
• 1 tsp. soy sauce or coconut aminos
• 1 tsp. sesame oil
• 1 tsp. sriracha or chili crisp oil recipe link in post
• 1 tsp. red curry paste
• 3 Tbl. panko breadcrumbs (Gluten Free for GF Version)

For sauce…

• 1/4 cup soy sauce or coconut aminos
• 2 Tablespoons sesame oil
• 2 Tablespoons honey
• 1 Tablespoon sriracha or chili crisp oil
• 1 tsp. fresh ginger grated
• 1/2 tsp. sesame seeds

Instructions

For the meatballs…

• Preheat oven to 375 degrees. Line a baking sheet with parchment paper.
• Rough chop salmon in food processor. Combine all remaining meatball ingredients, then add salmon and mix until just combined. Make into 12 – 15 meatballs and arrange on prepared baking sheet. Bake for 10 minutes.

For the sauce…

• In a small saucepan, combine all ingredients and bring to a gentle boil. Spoon sauce over meatballs to serve.

The post Asian Salmon Meatballs Over Cauliflower Fried Rice appeared first on Lemony Thyme.

Chinese New Year is always an ‘event’ for me. 

My passion for this holiday stems from what used to be my day job, which was…importing door locks.  Hold on, don’t run away so fast. 

27 years ago, I left my job as a lumber buyer and took a position as an… errand running, office manager, shipping/warehouse clerk, teach me how to drive that forklift and key door locks…I’m ALL IN kind of person.  I loved everything about my work life/family.

I just recently retired from my position as President. Yes I did, I quit my day job. Woot! There I said it. So now I’ll reminisce by celebrating Chinese New Year at home.

When I set out to make Mu Shu Chicken, I decided to be different, so I steamed it in cabbage leaves.

Fresh ingredients mingled with punchy flavors and aromatics is my favorite way to eat.  The Mu Shu Chicken filling for our cabbage rolls consisted of a variety of crunch and color with some classic Asian flavors, like Hoisin, soy, sesame, ginger and garlic.

If you don’t already own a steamer basket, invest ten bucks and buy one. Every time we use ours we question why we don’t use it weekly.  You’re cooking with steam.  No oil.  No baking, frying, or otherwise infusing unwanted calories.  Fresh ingredients relying completely on their own merit.  What could be better?!

These Mu Shu Chicken Stuffed Cabbage Rolls were bursting with flavor.  Serve with a simple dipping sauce and prepare for happiness.

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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Mu Shu Chicken Cabbage Rolls

These Mu Shu Chicken Stuffed Cabbage Rolls were bursting with flavor.  Serve with a simple dipping sauce.

Course Main Course

Cuisine Chinese

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Servings 4

Ingredients

For Mu Shu Cabbage Rolls

• 8-10 cabbage leaves
• 2 boneless chicken breasts about 12 ounces
• 2 red chili peppers finely chopped
• 2 scallions thinly sliced
• 1/2 cup yellow onion finely chopped
• 1/2 cup shredded carrot
• 2 Tablespoons hoisin sauce
• 1 Tablespoon soy sauce
• 1 Tablespoon rice wine vinegar
• 1 Tablespoon sesame oil
• 1 teaspoon minced garlic
• 1 teaspoon fresh grated ginger

For Dipping Sauce

• 2 Tablespoons hoisin sauce
• 1 Tablespoon soy sauce
• 1 Tablespoon rice wine vinegar
• 1 Tablespoon sesame oil
• 1 teaspoon minced ginger
• 1/2 teaspoon fresh grated ginger

Instructions

For Mu Shu Chicken Cabbage Rolls

• Put a steamer basket into large pan or wok with 3 inches of water. Place cabbage leaves in steamer and bring to a simmer. Steam for 3-4 minutes until cabbage is pliable.
• Finely chop chicken and combine with remaining Mu Shu ingredients. Fill each steamed cabbage leaf with 2-3 Tablespoons of filling and roll into tight bundles. Lay in steamer basket; steam for 15 minutes until chicken is cooked through. Serve with dipping sauce.

For Dipping Sauce

• Whisk together ingredients in a small bowl. Serve with Cabbage Rolls.

The post Mu Shu Chicken Cabbage Rolls appeared first on Lemony Thyme.

Besides the crisp fresh veggies, we found this lovely tri-colored pasta at our local Farmers Market and wanted to turn it into a nice summer salad.

Shhhhh….it’s also gluten free, no one would ever know.

When it comes to pasta salad I think of backyard BBQ’s and potluck suppers and big bowls of fresh bright flavors. This is the perfect warm weather salad served cold or room-temperature and travels nicely as well.

The recipe inspiration for our Thai Pasta Salad with Peanut Dressing came during a Summer Roll “Wrapping” Party. We’ll call it a party, there were three of us diving into the art of rice paper and thinly sliced veggies and the most glorious peanut dipping sauce. All of which would pair so nicely with this gorgeous tri-colored veggie pasta.

I hope you give this Thai Pasta Salad a try before summer thyme slips away. If you do, please leave me a comment and let me know what you think. And I’d love to see your Instagram pics – feel free to tag me @lemonythyme.

All my best, Libby

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Thai Pasta Salad {with Peanut Dressing}

You'll love this Pasta Salad for it's delicious peanut sauce dressing and crispy veggies. Add a little sriracha if spicy is your thing!

Course Side Dish

Prep Time 15 minutes minutes

Cook Time 15 minutes minutes

Servings 6

Ingredients

For the Pasta Salad

• 1 pound dried pasta like rotini or cavatappi
• 1 cup shredded or matchstick carrots
• 1 cup shredded purple cabbage
• 1/2 cup fresh cilantro leaves
• 3 scallions thinly sliced
• 1/2 cup peanuts chopped
• sriracha hot sauce to taste

For the Peanut Dressing

• 1/2 cup peanut butter
• 2 Tbl. sesame oil
• 2 Tbl. soy sauce or coconut aminos for GF Version
• 1 Tbl. rice wine vinegar
• 1 Tbl. honey or maple syrup
• 1 Tbl. sriracha or more for spicy version

Instructions

For the Pasta Salad

• Cook pasta according to package directions. Drain and cool to room temperature. Toss with a little sesame oil to keep from sticking.
• Toss cooked pasta with remaining pasta salad ingredients (reserve some chopped cilantro and peanuts for garnish). Toss with prepared peanut sauce.

For the Peanut Dressing

• Whisk together all ingredients. Pour over pasta salad and toss to coat completely. Garnish with chipped cilantro and peanuts.

The post Thai Pasta Salad {with Peanut Dressing} appeared first on Lemony Thyme.

I find extreme satisfaction from really bold flavors. Not only do they excite my taste buds but they wake up my senses. This punchy Jamaican Jerk Marinade will leave your tongue dissecting the layers of flavors. It’s spicy, slightly sweet, and over the top with aromatics.

The ingredient list is rather lengthy but each element contributes to this classic Jamaican flavor profile. I call this a marinade but it also makes a wonderful dressing.

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Jamaican Jerk Marinade

The ingredient list is rather lengthy but each element is necessary to build this classic Jamaican flavor profile.

Ingredients

• 1/4 cup soy sauce or coconut aminos
• 3 Tablespoons apple cider vinegar
• 3 Tablespoons olive or avocado oil
• 2 Tablespoons fresh lime juice
• 2 Tablespoons brown sugar optional
• 1 Tablespoon orange zest or 1 Tbl orange marmalade
• 1 teaspoon hot sauce
• 1/2 small sweet onion diced
• 1-2 jalapeno or serrano pepper seeds removed fine diced
• 3 sprigs fresh thyme leaves
• 3 scallions sliced
• 2 cloves fresh garlic minced
• 1 Tablespoon freshly grated ginger
• 2 teaspoon allspice
• 1 teaspoon cinnamon
• 1 teaspoon nutmeg
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 generous handful fresh cilantro leaves and stems

Instructions

• Combine all ingredients in a small bowl or zipper top bag. Use as marinade or dressing. Can store in refrigerator for up to one week.

The post Jamaican Jerk Marinade appeared first on Lemony Thyme.