For the past few days I have been pondering what to make for Sunday dinner.  On Friday we declared it would be Seafood Lasagna. 

As I prepared to head to the grocery store on Sunday morning, there was an abrupt change of plans.  “You know what, pick up a Ribeye for dinner.  That would be a lot easier than the lasagna.” 

As you wish.  Hmmp.  Since when has easy been my reason for cooking?  

Have you got time for a funny story?

After I picked out a nice bone-in Ribeye steak I headed to the seafood counter. 

I’ll have “about a half a pound of shrimp” and then stopped my fish counter guy at one handful, that’s plenty.  

I’ll have two sea scallops.  I apologized, he interrupted me and said “no no, it’s okay.  I had a lady last week buy one scallop.  One? What happens if you mess it up?  At least you’re buying a spare.” 

Then I asked for one crab cake.

That’s actually not the funny story.  And I’m not sure it’s all that funny unless you’re a food blogger or a professional chef.

By this point he had to ask. 

“So, what you making?” 

I told him I was making Seafood Lasagna Roll-Ups, to serve as an appetizer.  His response…. “Okay.  Have you considered a Gratin?”

Was he trying to tell me that this roll-up concept was a bad idea?  What part of it didn’t he like? 

Next thing I know he flops his “bible” on the counter.  No, not THE Bible, his bible.  The Flavor Bible. 

He went on to share that he had worked as a sous chef and had a passion for cooking.  We talked a little more about where I was taking my lasagna with the jalapeno alfredo sauce, etc.  We were digging each other.  And then I blew it.

I said “I’m a actually a food blogger.” I’m sure with a big grin on my face, drooling with a sense of accomplishment.  This is the funny part. 

He said, “I think I’m supposed to hate you.”  Oh (jaw drops) Um, well…can I just have my crab cake and I’ll be on my way.

Food Bloggers

Fellow food bloggers, are we ‘blogger types’ ridiculed by real chefs?  Have I been living under a rock?  Is it because we butcher (not literally) classic recipes and make them our own?  Is it because we encourage people to get into the kitchen, find their passion, and share it with their families….at their own kitchen tables?

Who knows?  Unless you do, in which case please comment below and fill me in. 

What I do know is that when I presented individual Seafood Lasagna Roll-Ups my family was quite happy.

And as for these roll-ups, I’m not sure my idea of making them cute and standing them on end was the best idea, as the filling ingredients gravitated to the bottom.  It did create a fun slightly crispy ruffle around the top though. 

Tonight we are having the remaining four as dinner.  I’m going to lay our Seafood Lasagna Roll-Ups down when I reheat them.  Either way will be fine. 

Remember comfortable, complete, and happy.

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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Seafood Lasagna Roll-Ups

Prep Time 30 minutes minutes

Cook Time 30 minutes minutes

Total Time 1 hour hour

Servings 6

Author Libby with Lemony Thyme

Ingredients

For the Jalapeno Alfredo Sauce…

• 2 jalapenos finely diced
• 1 shallot finely diced
• 2 Tbl. flour
• 4 Tbl. butter
• 2 cups heavy cream
• 1 1/2 cups grated Parmesan cheese
• 1/2 tsp. freshly grated black pepper
• 1/2 tsp. garlic powder
• salt to taste

For the Lasagna…

• 6 dried lasagna noodles prepared according to package instructions
• 1 Tbl. butter
• 12 medium shrimp peeled & deveined, cut in half
• 4 ounces crab meat
• 2 large sea scallops sliced in thirds
• 2 cups fresh spinach leaves
• 1 cup shredded mozzarella cheese
• 1 cup shredded Parmesan cheese

Instructions

For the Alfredo Sauce…

• Finely dice jalapeno and shallot. Melt butter in a large skillet, sauté fine diced jalapeno and shallot for 2-3 minutes. Dust with flour and sauté an additional 1-2 minutes until mixture is bubbly.
• Whisk in heavy cream and bring to a boil. Remove from heat; stir in Parmesan cheese, black pepper and garlic powder. Whisk to combine. Season with salt to taste. Reserve.

For the Lasagna…

• Prepare the noodles according to package instructions. Rinse under cool water; reserve.
• In a large skillet melt butter. Sauté spinach until wilted. Remove to paper towels. Add shrimp, scallops and crab meat to skillet and sauté for 3-4 minutes until opaque and cooked through; reserve.
• Preheat oven to 350 degrees. Butter a small casserole dish.

To Assemble…

• Line a large flat surface with parchment paper. Line up lasagna noodles in a row. Have sauce, cooked seafood and spinach, and cheese at hand. Spoon about 1/4 cup of Alfredo sauce onto each noodle and spread.
• Alternately top with a shrimp, cooked spinach, scallop slice, spinach, crab meat, spinach, and a shrimp. Sprinkle each with a good handful of grated mozzarella and parmesan cheese. Roll each noodle and stand or lay in casserole dish. Repeat with remaining 5 noodles. Spoon remaining alfredo sauce over rolls.
• Bake for 30 minutes until top is golden brown and bubbly. Allow to rest 10 minutes before serving.

The post Seafood Lasagna Roll-Ups appeared first on Lemony Thyme.

We, like many of you, enjoy Black-eyed peas or beans, collard greens cooked with ham, and golden cornbread on New Year’s Day. These are after-all good luck foods and lord knows we need all the luck we can get these days.

When I peered into my refrigerator this morning, various bins & containers stared back at me, as if to say “pick me, pick me.” This is a classic eat out of the fridge/pantry recipe. It’s intended to be adapted to ingredients already on hand.

Soup Ingredients & Variations

• Veggies & aromatics – as with most of my soups, I began with diced onion, carrot and garlic. If I had celery I would have added that as well.
• Greens – next came leftover collard greens from New Year’s Day. I also included fresh spinach. Kale or cabbage would have been great additions as well.
• Beans – I chose a can of white beans, but black eyed peas, pintos or your favorite bean works!
• Ham (optional) – our collards had small chunks of ham. You could use ham or bacon or omit for a vegetarian version.
• Broth – I had homemade veggie stock in the freezer. You could use vegetable or chicken broth.
• Seasoning – a little soy sauce (or coconut aminos for GF version) and apple cider vinegar gave this broth a nice umami finish.
• Rustic croutons – I had a nice hunk of Fire Roasted Cheddar Golden Cornbread begging to be included, so I cubed it up and toasted in the oven for about 10 minutes.

Building the Soup

• If serving with rustic cornbread croutons, lay cornbread cubes on a baking sheet and bake at 400 degrees F. for 10 minutes, turning over midway through cooking.
• In a heavy pot or dutch oven, sauté diced onion and carrots in a little olive oil until just tender.
• Stir in a clove or two of garlic and cook an additional minute.
• Add in chopped collard greens (or kale or cabbage), cubed ham (if using), and veggie broth.
• Simmer until collards are tender.
• Add beans and heat through.
• Season with apple cider vinegar and soy sauce (or coconut aminos).
• Finish with a couple handfuls of fresh spinach.
• Serve in big bowls topped with cornbread croutons

Beneficial Heart Healthy Ingredients

• This soup is packed with heart healthy leafy greens which provide our bodies with minerals and vitamins. They’re also high in nitrates which are shown to open blood vessels, encouraging healthy blood flow.
• Beans are also a heart healthy choice, as studies show they can help to reduce cholesterol. If using canned beans look for low sodium or at minimum rinse before adding to your soups.
• Lastly, when making soup from scratch you are able to control the amount of sodium. Homemade Chicken Broth or Vegetable Broth are not only economical, but they are a great alternative to boxed or canned broths which tend to have high sodium levels and often contain msg.

As for this incredibly flavorful and satisfying Rustic White Bean & Greens Heart Healthy Soup, I’m serving up big bowls full for lunch! But it also makes a delicious Meatless Monday Meal (omit ham).

And for January, also known as National Soup Month – I hope delicious soups grace your tables all month long. Wishing you heart health and happiness in the New Year!

Looking for soup recipe inspiration? Check out our 50+ Homemade Soup Recipes Roundup!

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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Rustic White Bean & Greens Heart Healthy Soup

As for this incredibly flavorful and satisfying Rustic White Bean & Greens Heart Healthy Soup, I'm serving up big bowls full for lunch!

Course Soup

Prep Time 5 minutes minutes

Cook Time 25 minutes minutes

Servings 4

Author Libby with Lemony Thyme

Ingredients

For the White Bean & Greens Soup

• 1 Tablespoon olive oil
• 2 carrots diced
• 1 small onion diced
• 2 garlic cloves minced
• 2 cups collard greens, kale and/or cabbage chopped
• 1/2 cup cooked ham (optional) diced
• 1 can white beans, pinto beans, black eyed peas, or favorite beans rinsed and drained
• 4 cups low sodium chicken or vegetable broth
• 1 Tablespoon coconut aminos (or soy sauce) or to taste
• 1 Tablespoon apple cider vinegar or to taste
• 2 cups fresh spinach leaves optional

For the Cornbread Croutons

• 1 cup cubed cornbread

Instructions

For the Soup

• In a 2 or 3 quart heavy pot or dutch oven, heat olive oil over medium heat. Add diced carrot and onion and sauté until just tender, about 7-10 minutes. Add garlic and cook an additional minute.
• Add collard greens (or kale or cabbage) and saute another 10 minutes or until just tender. Add ham (if using), rinsed beans and broth. Bring to a gentle simmer. Add coconut aminos (or soy) and apple cider vinegar, adjust to taste. Finish by adding fresh spinach just before serving.
• Serve in big bowls topped with cornbread croutons (optional).

For the Cornbread Croutons

• Preheat oven to 400° F. Cut cornbread into 1-inch cubes. Spread in a single layer on a baking sheet. Bake for 10-12 minutes, turning halfway through cooking time.

The post Rustic White Bean & Greens Heart Healthy Soup appeared first on Lemony Thyme.

The first up is this festive Pear, Pomegranate & Pecan Spinach Salad with Pomegranate Maple Vinaigrette!

You see, I was somewhere between planning our Family Thanksgiving menu and scheduling an upcoming Holiday Luncheon when I realized a serious void on Lemony Thyme. I’m really slacking in the festive salad category.

That was then, this is now!

That beauty shot screams holiday to me! But the truth is, this salad is so quick & easy to make that we don’t have to wait for a special occasion. Make it today!

A simple google search delivered the pomegranate pear one-two punch.

This combo has been done many times which told me it was worth recreating. This holiday-worthy salad has a base of baby spinach, topped with sliced pears, sugared pecans, tangy goat cheese and gorgeous pomegranate arils.

I find the easiest way to free the pomegranate seeds is the ‘bowl of water’ method. Envision that the pomegranate is hexagon in shape. Cut a small section off the bottom, then score the fruit at each of the ridges and pull it apart in sections.

Submerging in water does two things. It keeps your hands and cutting board from becoming stained with red juice. But also, as you free the arils from their membrane, they will sink and the membrane will float.

Or you can now buy a container of pomegranate seeds. You choose.

I decided to pair these beautiful fruits with spinach, but baby greens would be lovely too. I added goat cheese which nicely balances the sweet pear and sugared pecans.

But what really ties this Pear Pomegranate & Pecan Spinach Salad up with a bow is the Pomegranate Maple Vinaigrette.

If you’ve ever made Muhammara Dip before you likely have Pomegranate Molasses on hand. But no worries it’s now widely available and brings big flavor to this salad dressing.

If you need to sign up for a dish to bring to that holiday pot luck…make this salad. I promise it will be a hit!

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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Pear Pomegranate & Pecan Spinach Salad with Pomegranate Maple Vinaigrette

This festive Pear Pomegranate & Pecan Spinach Salad with a Pomegranate Maple Vinaigrette is holiday menu worthy! And it's quick and easy to prepare.

Course Salad

Prep Time 15 minutes minutes

Servings 4

Author Libby with Lemony Thyme

Ingredients

For the Pomegranate Maple Vinaigrette

• 3 Tablespoons pomegranate molasses
• 2 Tablespoons apple cider vinegar
• 1 Tablespoon maple syrup
• 1 Tablespoon Dijon mustard
• 2/3 cup olive oil
• salt & pepper to taste

For the Salad

• 5 ounces baby spinach
• 2 pears thinly sliced
• 1/2 cup pomegranate seeds
• 1 cup sugared pecans
• 1 cup goat cheese crumbles

Instructions

For the Pomegranate Maple Vinaigrette

• Combine all vinaigrette ingredients in a glass jar with lid. Shake well to combine. Store any unused portion in refrigerator for up to a week.

For the Salad

• Arrange spinach on a serving platter. Add sliced pears, sugared pecans, pomegranate seeds and crumbled goat cheese. Drizzle with Pomegranate Maple Vinaigrette.

The post Festive Pear Pomegranate & Pecan Spinach Salad appeared first on Lemony Thyme.

IT IS AMAZING.

Every ingredient is so well thought out, each delivering a unique flavor and/or texture.

This chopped salad begins with a base of orzo pasta and builds from there. Check out the ingredients below.

The ingredients laid out above will make a gigantic crowd-worthy salad. Easily enough to feed 8 people as a meal, more as a side dish. We’ll be eating on it for days and I’m okay with that!

The Ingredients

• Orzo pasta – cooked, drained and cooled
• Boneless skinless chicken breasts – grilled and cubed
• Spinach and radicchio – julienned
• Tomatoes – diced
• Black olives – sliced
• Sundried tomatoes – chopped
• Pine nuts – lightly toasted
• Capers – drained
• Parmesan cheese – shredded or shaved
• Roasted Garlic Lemon Vinaigrette – garlic, lemon, red wine vinegar, honey, olive oil, salt

The Process

• Roast garlic at 400 degrees for 45 minutes (see How to Oven Roast Garlic)
• Meanwhile, cook pasta according to package instructions
• Grill chicken breasts
• Slice and dice remaining ingredients
• When garlic is done, prepare vinaigrette
• Toss and serve

Right before serving, toss the salad with the Roasted Garlic Lemon Vinaigrette. The wonderful thing about this salad (and vinaigrette) is that it holds up nicely in warm weather. This might be my favorite picnic salad yet!

This Insalata Chicken Florentine also keeps well. We literally will eat on this for three days and it’s just as good as the very first bite.

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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Insalata Chicken Florentine (Macaroni Grill Copycat)

This crowd-pleaser salad is amazing! Every ingredient is so well thought out, each delivering a unique flavor and/or texture.

Course Entree, Salad Entree

Prep Time 15 minutes minutes

Cook Time 45 minutes minutes

Servings 8

Ingredients

• 1 1/2 pounds boneless skinless chicken breasts grilled and cubed
• 1 pound orzo pasta cooked, drained, cooled
• 5 ounces fresh spinach julienned
• 1 head radicchio julienned
• 1 pint cherry tomatoes halved
• 1 cup black olives sliced
• 1 cup sun-dried tomatoes chopped
• 1 cup pine nuts lightly toasted
• 3.5 ounce jar capers drained
• 4 ounces Parmesan cheese shredded or shaved
• 1 cup Roasted Garlic Lemon Vinaigrette see recipe link in post

Instructions

• Grill chicken and cut into bite-sized pieces. Prepare orzo according to package instructions. Drain and cool. Julienne, slice or chop remaining ingredients. Place all ingredients in a large salad bowl. Toss with vinaigrette. Garnish with additional parmesan cheese.

The post Insalata Chicken Florentine (Copycat Macaroni Grill) appeared first on Lemony Thyme.

This Spinach & Brussels Sprout Salad {with Warm Maple Bacon Dressing} is a new year-round favorite.

Together you have salty, savory and sweet with a little crunch and texture in each bite. I adore each of the individual components of this salad.

Fresh tender spinach, shaved Brussels sprouts, toasted pecans, parmesan crisps, dried cranberries, and warm maple bacon dressing.

This gorgeous stalk of Brussels sprouts was definitely my recipe inspiration.

I could have made a giant batch of oven roasted Brussels sprouts which are a family favorite, but they were so fresh and beautiful I wanted to incorporate them raw.

I took one of my all-time favorite salads (Spinach Salad with Warm Bacon Dressing) and spruced it up a bit. The addition of bourbon and rich maple syrup to the warm bacon dressing really elevated the flavor profile.

Even my parmesan crisps got a make-over when I made them bite-sized and spiced them with my smoky Braai Spice Blend.

This Spinach & Brussels Sprout Salad pairs perfectly with grilled steak or chicken, but is hearty enough on it’s own for lunch or dinner. So many wonderful flavors playing nicely together.

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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Spinach & Brussels Sprout Salad {with Warm Maple Bacon Dressing}

Together you have salty, savory and sweet with a little crunch and texture in each bite making this Spinach & Brussels Sprout Salad {with Warm Maple Bacon Dressing} a new year-round favorite.

Course Salad

Prep Time 15 minutes minutes

Cook Time 15 minutes minutes

Servings 4

Author Libby with Lemony Thyme

Ingredients

For the Salad

• 4 cups fresh baby spinach
• 2 cups shredded Brussels sprouts
• 1 cup pecan halves
• 1/2 cup dried cranberries or dried cherries
• 12 small parmesan crisps see Recipe Link in Post

For the Warm Maple Bacon Dressing

• 1/2 pound thick cut bacon browned and crumbled reserve drippings
• 1 large or 2 small shallot thinly sliced
• 2 Tablespoons bourbon
• 3 Tablespoons extra virgin olive oil
• 2 Tablespoons apple cider vinegar or more to taste
• 2 Tablespoons real maple syrup or more to taste
• dash cayenne pepper
• salt & pepper to taste

Instructions

For the Salad

• Preheat oven to 400 degrees. Spread pecan halves in a single layer on a baking sheet. Toast for 5-7 minutes. Prepare the Parmesan Crisps according to Recipe Link in Post.
• In a medium skillet, cook bacon until it’s browned and crispy, drain on paper towels, reserving drippings.
• In a large salad bowl, toss the spinach, shaved Brussels sprouts, and dried cranberries. Sprinkle with toasted pecans and parmesan crisps.

For the Warm Maple Bacon Dressing

• To the skillet with the reserved bacon drippings, add thinly sliced shallot and saute over medium-low heat until tender. Remove from heat, whisk in the bourbon and return to heat and cook for 2 minutes. Add the olive oil, apple cider vinegar, maple syrup, pinch of cayenne, and salt & pepper and heat through, 1-2 minutes. Adjust the sweet/tart flavor by adding more maple syrup or vinegar.
• Serve warm. Add the crisply crumbled bacon to salad or dressing just before serving.

The post Spinach & Brussels Sprout Salad {with Maple Bacon Dressing} appeared first on Lemony Thyme.

It has to be the flavor packed tiny meatballs.

No…no, actually it’s the fresh spinach leaves and miniature pasta all bathing in wonderful homemade chicken broth.

Oh wait, I’m certain it’s the final swirl of egg and salty Parmesan cheese that makes this soup near the top of my comfort food list. 

The Process

This soup, like many we make, starts with a classic mirepoix of diced celery, onion, and carrots sautéed in a little butter and olive oil with a nice fresh thyme sprig. 

We add good rich chicken stock and a handful of tiny pasta.

The meatballs are baked then added to the broth to finish cooking. As a result, Italian Wedding Soup is know for its soft tiny meatballs.

To finish the soup, I add a couple handfuls of fresh spinach leaves, followed by what might be my favorite part….swirled egg.  If you prefer to leave that step out, it’s still an amazing bowl of love!

Top with shaved Parmesan….serve with crusty bread. 

What’s not to love?! 

I will Share the Love today with my sister Sarah and my wonderful over-the-fence neighbor Ms. Pat. 

Italian Wedding Soup makes everyone happy.

Italian Wedding Soup is definitely near the top of my comfort food list! There’s something about tiny meatballs bathing in a wonderful broth!

There is no question! This hearty soup is made with love!

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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Italian Wedding Soup

It has to be the flavor packed tiny meatballs….no actually it's the fresh spinach leaves and miniature pasta all bathing in wonderful homemade chicken broth…oh wait I'm certain it's the final swirl of egg and salty Parmesan cheese that makes this soup near the top of my comfort food list. 

Course Soup

Cuisine Italian

Servings 6

Author Libby with Lemony Thyme

Ingredients

For meatballs…

• 1 pound lean ground turkey
• 1 egg
• 1/3 cup panko breadcrumbs
• 1/4 cup Parmesan cheese grated
• 2 Tablespoons fresh parsley finely chopped
• 1 Tablespoon olive oil
• 2 cloves garlic minced
• 1 teaspoon Worcestershire sauce
• 1/2 teaspoon dried oregano
• 1/2 teaspoon dried basil
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• pinch nutmeg

For soup…

• 1 Tablespoon olive oil
• 1 Tablespoon butter
• 1 cup onion diced
• 1 cup celery fine diced
• 1 cup carrot fine diced
• 1 thyme sprig
• salt & pepper
• 8 cups chicken broth
• 1 cup uncooked small pasta like Stars or Orzo
• 3 cups fresh baby spinach
• 2 eggs
• 2 Tablespoon Parmesan cheese grated
• Shaved Parmesan cheese for topping

Instructions

For meatballs…

• Preheat oven to 400 degrees.
• Combine all meatball ingredients, except turkey, until just blended. Add in turkey and mix to combine (do not overwork or they be hard meatballs instead of soft meatballs) and shape into small quarter-sized meatballs, about 50.
• Bake for 8 minutes on parchment lined shallow baking pan. They will be almost done, but will finish cooking in soup broth.

For soup…

• Saute onion, celery, carrot and thyme sprig in olive oil and butter until tender, season with salt & pepper. Add chicken broth, bring to a boil. Add uncooked small pasta – cook for about 5 minutes (gentle boil). Then add meatballs and fresh spinach, cook for 2-3 more minutes until pasta is tender.
• Beat eggs with Parmesan cheese. Swirl soup with a fork as you slowly pour in the egg/cheese. It will form strands of cooked egg – cook for 1 min. more. Serve in big bowls with shaved Parmesan cheese and crusty bread.

The post Italian Wedding Soup {Share the Love} appeared first on Lemony Thyme.

When I looked into the eyes of my beautiful new fridge I saw shelves and drawers overflowing with ingredients that begged for a chance to play nicely together.

The result of nonstop cooking for a week straight.

Have you seen our March Meatball Madness posts??!

When I studied the contents it became blatantly obvious that my fridge and my well-being needed a big pot of soup!

I’m going to make this a relatively wordless Wednesday post. After all we are just making soup! Even if this Spring Thyme Green Minestrone soup is extra special in my humble opinion. The recipe below is more of a guide, there is plenty of room for making this your own between the fresh veggie choices, the type of herbs and seasonings, the beans and pasta, even what you swirl into your bowl.

Fresh Basil Pesto and/or grated parmesan cheese swirled into this veggie packed soup is delicious and boosts the green factor.

This Spring Thyme Green Minestrone soup is packed with nutrients making this a healthy choice for any meal. It also makes a giant batch so it’s the perfect way to Share the Love with your friends and neighbors.

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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Spring Thyme Green Minestrone

This Spring Thyme Minestrone Soup is packed with nutrients making this a healthy choice for any meal. It also makes a giant batch so it's the perfect way to Share the Love with your friends and neighbors.

Course Main Course

Prep Time 10 minutes minutes

Cook Time 30 minutes minutes

Servings 10

Author Libby with Lemony Thyme

Ingredients

Veggies

• 8-10 cups fresh veggies, diced or sliced such as: carrot, onion, celery, leek, fennel, shallot, jalapeno, spinach, kale, asparagus, zucchini, cabbage, broccoli
• 2-3 cloves garlic minced
• 8 cups vegetable broth
• 2 cans white beans, drained & rinsed such as: butter beans, great nothern beans, cannellini beans
• 1/2 cup fresh herbs, fine chopped such as: parsley, rosemary, thyme, basil, cilantro
• 2 Tablespoons freshly grated ginger
• 2 Tablespoons fresh squeezed lemon juice
• 1 1/2 teaspoons ground cumin
• 1 teaspoon turmeric
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1 pound ditalini pasta cooked al dente and reserved
• 1/2 cup basil pesto optional, to swirl in soup for serving
• freshly grated parmesan cheese optional, to grate onto soup for serving

Instructions

• In a large stock pot or dutch oven, heat 2 Tablespoons of olive oil over medium-high heat. Add in your 'hard' vegetables, like carrots, onion, celery, garlic, fennel, leeks, shallot, jalapeno. Saute until almost tender, about 10 minutes. Then add in your 'soft' vegetables, like spinach, kale, asparagus, zucchini, cabbage, broccoli. Continue to saute for another 5-7 minutes.
• Add vegetable broth, beans, and fresh herbs. Bring to a light simmer then add the ginger, lemon juice and seasonings. Adjust to taste. Simmer for about 10 minutes to allow the flavors to mingle.
• Meanwhile prepare ditalini (or other favorite small pasta) al dente. Reserve.
• To serve. Place some cooked pasta in bowls. Ladle in hot soup. Swirl with basil pesto and freshly grated parmesan cheese. Enjoy! Don't forget to Share the Love!

The post Spring Thyme Green Minestrone appeared first on Lemony Thyme.

I hope you’ve been enjoying my mini-series on Lunch Bowls.  I’m a bit obsessed with portion controlled meals.  Mostly though, I’m quite fond of a theme.

It helps my brain get organized.

We recently celebrated National Crabmeat Day.  When Bowl Week meets Crabmeat a California Roll Lunch Bowl is born.

Lunch Bowls are a fantastic way to incorporate leftovers into a meal.  Cooked chicken has found a new sexy purpose.  Who among us??

Yet, for our California Roll Lunch Bowl, crabmeat was a key ingredient.  Not so good leftover.  We are fortunate to have competing grocery stores all about town.  One snow-crab cluster will set you back about $4.00 and 2 WW Pts+.  That’s winning.  Add a couple more points for rice, avocado, a drizzle of sesame soy srirachi dressing and this bowl weighs in at about 7 WW Pts+.

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California Roll Lunch Bowl

Prep Time 10 minutes minutes

Cook Time 5 minutes minutes

Total Time 15 minutes minutes

Author Libby with Lemony Thyme

Ingredients

For each California Roll Lunch Bowl…

• 1 snow crab cluster
• 2 cups fresh spinach
• 2 radish sliced
• 1 baby cucumber thinly sliced
• 1/2 cup cooked rice
• 1 tsp. sesame seeds
• 1/2 avocado sliced

For sesame soy sriracha dressing…

• 1 Tbl. soy sauce
• 1 Tbl. sesame oil
• 1 tsp. sriracha sauce

Instructions

• Whisk together soy sauce, sesame oil and sriracha sauce. Reserve.
• Place crab cluster on a steamer basket over boiling water and cook for 5 minutes.
• Layer bowl with spinach, rice, avocado, cucumber, radish and crab. Sprinkle with sesame seeds and drizzle with dressing.

The post California Roll Lunch Bowl appeared first on Lemony Thyme.

I hope the picture above does this dish justice. 

It was amazing. 

I’m not one to go crazy with personal horn tooting but this was a huge success. 

I have shared it with 13 people as of noontime today.  The responses were unanimous.  “Oh my.”  “Can I have one more bite.”  “Yum!”  “Is this recipe on Lemony Thyme?”

I’ve been making lasagna for nearly 30 years. 

In the early days my choice of ingredients weren’t necessarily classic (breakfast sausage links do not belong in lasagna) but the process hasn’t changed. 

So for my friend Sherry, who stands firm that any recipe with more than 5-ingredients, just isn’t happening in her kitchen….I’m going to break this down into Steps. 

You’ve got this girl.

Even as a veteran lasagna maker, I approach each one as a process….with clearly defined steps.  Here are my Farmers Market Roasted Veggie Lasagna Steps.

Step #1 ~ Gather all Ingredients

Gather all ingredients.  Don’t skip this step.  Cooking is so much easier when you have everything you need at hand.

Step #2 ~ Roast Veggies

Roast Veggies.  Slice and dice a good variety of veggies. 

We used zucchini, eggplant, summer squash, and broccoli.  That’s what the Farmers Market gave us.  Please use what’s fresh and local. 

You’ll want about 8 cups of veggies (cutting them thinly or bite-sized), tossed lightly with olive oil, shredded parmesan cheese, fresh herb sprigs, garlic & herb seasoning, salt & pepper. 

I prepped the veggies in two batches (a gallon Ziploc bag is a great way to toss), then spread them onto two shallow baking sheets and baked them for about 30 minutes, until tender.  Reserve. 

I also sautéed 2 cups of fresh spinach with some minced garlic, then pressed it dry between paper towels.  You could use thawed frozen spinach as well.

Note to Sherry:  Don’t stress over this step.  Can be done a day ahead.  Choose your veggies, your favorites.  The additional ingredients are conveniently limited to five.  You definitely have this!!

Step #3 ~ Cook Noodles

Cook your noodles.  While your veggies are roasting, bring a big pot of salted water to boil (big pot 2-3 gallon), add lasagna noodles and boil until al dente. 

You don’t want to over cook the noodles as they will finish cooking in the lasagna.  Drain and rinse cooked noodles under cold water.  

I know there are No-Boil noodles available, I’ve never used them and don’t judge those who do.

Can be made ahead.  Lay flat in single layer on parchment paper and reserve.

Step #4 ~ Make Sauce

Make your sauce.  While your noodles are cooking, start your sauce. 

When I’m making lasagna there are two things I don’t want to run out of.  Sauce and cheese. 

Make a big batch of sauce. 

If you have any leftover, you can freeze it or use it in almost any other comfort food dish. 

Because this is a Vegetable Lasagna, start off with a good amount of shredded carrots and onion (at least 3 cups worth). 

Sauté veggies in butter until tender, then dust with flour, stirring constantly.  Once fully incorporated and bubbly, slowly whisk in milk/cream, stirring constantly.  Sauce will thicken when it comes to a ‘gentle’ boil and as it cools. 

Remove from heat, add in parmesan cheese and whisk until melted.  Reserve.

Can be made ahead, just reheat slowly before assembling lasagna.

Step #5 ~ Prepare Cheeses

Prepare your cheeses.  In this case we used an herbed ricotta cheese, Parmesan cheese, and mozzarella cheese. 

The ricotta is beaten together with eggs, parmesan cheese, garlic & herb seasonings and dried basil. 

For the parm and mozzarella, I used two 8-ounce blocks and shredded them.  Each block yielded 3-4 cups of shredded cheese. 

Freshly shredded cheese vs. the prepackaged already shredded kind is much creamier and you get so much more for your $$.

Can be done ahead.  If you don’t have time to shred or shredding cheese is a deal breaker, buy the prepackaged kind.

Step #6 ~ Toast Your Breadcrumbs

Toasted breadcrumbs.  I love finishing this delicate lasagna with a layer of toasted panko breadcrumbs. 

It’s an easy step that adds a little something special to the dish.

Step #7 ~ Assembly

Assemble the layers.  All the heavy lifting has been done, now the fun begins.  I must admit I get a bit giddy over assembling all of these layers of goodness:

1. Sauce ~ Ladle just enough sauce to cover the bottom of your lasagna pan.

2. Noodles ~ Lay three noodles, side by side, on top of sauce.

3. Ricotta ~ Drop about 1/4th of ricotta mixture by spoonfuls over noodles.  Spread with fork.

4. Cheeses ~ Sprinkle about 1/4th of shredded cheeses over ricotta.

5. Veggies ~ Layer 1/3rd of roasted veggies over cheeses.

6. Sauce ~ Ladle about 2 cups of sauce over veggies.

7. Repeat ~ Continue at assembly step #2 above for three more layers.

8. Finish ~ Top final layer of noodles with remaining ricotta, sauce, grated cheeses and a generous sprinkling of toasted breadcrumbs.

Step #8 ~ Bake & Rest

Bake & Rest.  Resting your lasagna after you bake it is almost as important. 

Bake Farmers Market Roasted Veggie Lasagna at 350 degrees for one hour.  Allow to rest for 30 minutes before serving.

This Farmers Market Roasted Veggie Lasagna is layered with so much veggie love. This recipe makes a big batch.  Definitely enough to share with a dozen or so of your closest friends.  We call that {Share the Love} around here.

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, TikTok and Facebook!

All my best,
xo Libby

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Farmers Market Roasted Veggie Lasagna

This Farmers Market Roasted Veggie Lasagna is layered with so much veggie love. This recipe makes a big batch. 

Prep Time 1 hour hour

Cook Time 1 hour hour

Resting Time 30 minutes minutes

Total Time 2 hours hours

Servings 12

Author Libby with Lemony Thyme

Ingredients

For the roasted veggies…

• 2 sm.-med. zucchini thinly sliced lengthwise
• 2 sm.-med. summer squash thinly sliced
• 1 eggplant partially peeled and sliced into 1/4-thick rounds
• 3 cups fresh broccoli florets
• 1/4 cup olive oil
• 1/2 cup shredded parmesan cheese
• 6-8 sprigs of fresh herbs lemony thyme, oregano, thyme
• 1 Tbl. garlic & herb seasoning
• 1/2 tsp. salt & pepper
• 2 cups fresh spinach leaves
• 1 Tbl. olive oil
• 3 cloves minced garlic

For the noodles…

• 12 uncooked lasagna noodles
• 1 Tbl. salt

For the sauce…

• 4 carrots grated
• 1 large onion finely diced
• 6 Tbl. butter
• 6 Tbl. flour
• 8 cups milk/cream or half & half
• 2 cup parmesan cheese grated
• pinch red pepper flakes optional

For the cheeses…

• 1 15 ounce container ricotta cheese
• 2 eggs
• 1/2 cup parmesan cheese grated
• 1 tsp. garlic & herb seasoning
• 1 tsp. dried basil
• 8 ounce block mozzarella cheese freshly shredded (3-4 cups)
• 8 ounces parmesan cheese freshly shredded (3-4 cups)

For the toasted breadcrumbs…

• 2 cups panko breadcrumbs
• spray olive oil

Instructions

For the roasted veggies…

• Preheat oven to 375 degrees. Cut veggies thinly or bite-sized, toss lightly with about olive oil, parmesan cheese, fresh herb sprigs, garlic & herb seasoning, salt & pepper. Then spread onto two shallow baking sheets and bake for about 30 minutes, or until tender. Reserve. Can be done a day ahead.
• Sauté fresh spinach in olive oil with minced garlic, for 2-3 minutes. Cover and remove from heat until wilted. Press between paper towels to remove liquid. Reserve.

For the noodles…

• Bring a large pot of water to boil (2-3 gallons). Add salt, then add noodles one by one (do not break). Stir gently as they soften until all are completely covered with water. Return to a boil and cook 10-12 minutes or until al dente, stirring occasionally. Do not overcook as they will finish cooking in the lasagna.

For the sauce…

• Sauté carrots and onion in butter for 5-7 minutes over medium heat. Then dust with flour, stirring constantly. Once fully incorporated and bubbly, slowly whisk in milk/cream, stirring constantly. Sauce will thicken when it comes to a ‘gentle’ boil. Remove from heat, add in 1 cup parmesan cheese and red pepper flakes; whisk until melted. Reserve.

For the cheeses…

• In a small bowl whisk together ricotta, eggs, 1/2 cup parmesan cheese, garlic & herb seasoning and dried basil. Reserve.
• Shred mozzarella and parmesan cheese. Reserve.

For the toasted breadcrumbs…

• Spray shallow baking sheet with olive oil spray. Spread panko in thin layer, then spray lightly with olive oil spray. Bake at 350 degrees for 5-7 minutes or until just beginning to turn golden brown. Remove and reserve.

For the assembly…

• Ladle just enough sauce to cover the bottom of your lasagna pan.
• Lay three noodles, side by side, on top of sauce.
• Drop about 1/4th of ricotta mixture by spoonfuls over noodles. Spread with fork.
• Sprinkle about 1/4th of shredded cheeses over ricotta.
• Layer 1/3rd of roasted veggies over cheeses.
• Ladle about 2 cups of sauce over veggies.
• Continue at step #2 above for three more layers.
• Top final layer of noodles with remaining ricotta, sauce, grated cheeses and a generous sprinkling of toasted breadcrumbs.

Bake & rest…

• Bake at 350 degrees for one hour. Cover with foil part way through if crumbs begin to brown too much. Rest at least 30 minutes before serving.

Notes

Allow lasagna to rest for 30 minutes before serving.

The post Farmers Market Roasted Veggie Lasagna {Share the Love} appeared first on Lemony Thyme.

The pictures don’t do this recipe justice, but I am here to tell you that Italian Sausage & Polenta Lasagna is pure comfort.  Surprisingly, that comfort is delivered without a guilt trip.  That’s right, this recipe came straight out of the new Weight Watchers cook book AND it’s made in the slow cooker.  Badda bing.  Badda boom.

The star ingredient in this recipe is a tube of polenta.  Not only does it replace traditional lasagna noodles, making this a gluten free recipe, but it also adds a wonderful creaminess to the overall dish.

I made a couple modifications to the original recipe.  First, I replaced Sweet Italian Sausage with Jennie-O Hot Italian Turkey Sausage.  They’re not spicy hot, but they do bring a bit of flavor punch.  Then I substituted chopped frozen spinach for frozen kale, only because I couldn’t find kale in my grocer’s freezer.  I also increased the amount of parmesan & mozzarella cheese.  Well because cheese.

The original recipe was for 6 servings at 8 WW Pts+ per.  We easily got 8 servings, so even with my additions, each serving weighed in at only 8 WW Pts+ or 320 calories.

Once the sausage and mushrooms are pan browned, all the ingredients are layered lasagna style in your slow cooker.  Marinara sauce, sliced polenta, mushrooms, sausage, spinach, zucchini, ricotta cheese, parmesan cheese and seasonings; repeat.  Cover and cook on LOW for 5-6 hours or on HIGH for 2-3 hours.  Once hot and bubbly, turn off slow cooker, top lasagna with mozzarella cheese and allow to rest covered for 20 minutes.

I’m really loving this new Weight Watchers cook book.  So much so I’ve basically kidnapped it.  You see it belongs to my Healthy Choices buddy DJ.  We’ve sort of worked out a deal.  If I can hang onto it for a bit longer I promised to bring her samples of anything I make.  I think it’s working out well for both of us :)

Today I hauled the whole crockpot to work to Share the Love.  Everyone who sampled, loved this recipe.  They couldn’t believe that Italian Sausage & Polenta Lasagna was figure friendly as well.  That’s what bold flavors and creamy comfort can do for a dish.

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Italian Sausage & Polenta Lasagna

Prep Time 30 minutes minutes

Cook Time 6 hours hours

Total Time 6 hours hours 30 minutes minutes

Servings 8

Author lightly adapted from Weight Watchers

Ingredients

• 1 lb. Jennie-O Hot Italian Turkey Sausage
• 8 ounces fresh mushrooms sliced
• 1 one-pound tube polenta cut into 18 slices
• 1 zucchini thinly sliced
• 1 10- ounce box frozen spinach thawed & squeezed dry
• 1 tsp. Mrs. Dash garlic & herb seasoning
• 1 tsp. dried basil
• 1 24- ounce jar favorite marinara sauce
• 1 cup part skim ricotta cheese
• 1/2 cup shredded parmesan cheese
• 1 cup mozzarella cheese

Instructions

• Remove sausage from casings and brown in skillet, breaking up with wooden spoon until cooked through. Remove from pan and pour off any grease. Brown mushrooms in skillet coated with cooking spray.
• Spray slow cooker with cooking spray. Add 1/2 cup sauce to bottom of slow cooker. Layer 6 slices of polenta. Top with half of the sausage and half of the mushrooms. Add half of the zucchini slices and half of the spinach. Spread 1/2 cup of ricotta over top (I used a teaspoon to drop ricotta). Sprinkle 1/4 cup of parmesan cheese, Mrs. Dash and basil. Spread 1 cup of sauce over layers.
• Add 6 more slices of polenta, then top with remaining sausage, mushrooms, zucchini, spinach, ricotta and parmesan cheese. Spread 1 cup of sauce over layers. Add remaining 6 slices of polenta and top with remaining sauce.
• Cook on LOW for 5-6 hours or on HIGH for 2-3 hours. Lasagna will be hot and bubbly. Turn off slow cooker. Spread mozzarella cheese on top. Cover and allow to rest for 20 minutes before serving.

The post Italian Sausage & Polenta Lasagna appeared first on Lemony Thyme.