When the farmers markets are bursting with zucchini, summer squash and eggplant you know it’s Ratatouille season!!

I still recall the first time my husband made it and now I request it every summer!! On repeat.

I remember walking through the door after work and being greeted by incredible aromas. The kind of smells you get from lasagna baking or a bit pot of bolognese on the stove. Garlic, onion, tomatoes, herbs….

This weekend’s trip to the farmers market had exactly what we needed. When selecting your squash and eggplant, try and find similar diameters. Some variation is fine.

This recipe begins with a base of sauteed onion and garlic. Next you’ll add tomato paste and sauce to create the savory base for the sliced veggies. You’ll spread that in the bottom of a round oven proof baking dish.

We find it easiest to assemble stacks of alternating eggplant, zucchini and yellow squash then lay them on top of the sauce layer as shown.

To finish, drizzle with a nice garlic herb oil. We included minced fresh basil and thyme.

Then it’s into a 375 degree F. oven for an hour. We topped with parchment paper for the first 30 minutes.

Before serving the Ratatouille, add a generous dollop of herbed mascarpone cheese. The slightly sweet creamy flavor combination is incredible. The mascarpone melts down into the savory roasted veggies.

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!

All my best,
xo Libby

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Ratatouille with Herbed Mascarpone

This Ratatouille with Herbed Mascarpone is what dreams are made of. Tender roasted veggies with the most incredible herby mascarpone melting throughout each bite.

Course Entree or Appetizer

Cuisine French

Prep Time 20 minutes minutes

Cook Time 1 hour hour

Servings 6

Author Libby with Lemony Thyme

Ingredients

For the Ratatouille

• 1 Tablespoon olive oil
• 1 cup fine diced sweet onion
• 3 cloves garlic minced
• 2 small diameter eggplant About 1 1/2" – 2" thickness
• 2 small diameter zucchini About 1 1/2" – 2" thickness
• 2 small yellow summer squash About 1 1/2" – 2" thickness
• 1 6 ounce can tomato paste
• 1 cup tomato sauce we used marinara sauce

For the Garlic Herb Oil Drizzle

• 3 sprigs fresh thyme, leaves only fine chopped
• 1 handful fresh basil leaves fine chopped
• 2 cloves garlic minced
• 1/4 cup olive oil
• 1/2 teaspoon salt

For the Herbed Mascarpone

• 1/2 cup mascarpone cheese
• 1 sprig fresh thyme, leaves only fine chopped
• 1/4 cup fresh basil leaves fine chopped

Instructions

For the Ratatouille

• Saute 1 cup diced onion with 3 cloves minced garlic in olive oil until onion is translucent. Add in tomato paste and sauce and heat through. Pour into bottom of 10-inch round oven proof baking dish.
• Slice eggplant, zucchini and yellow summer squash into very thin rounds. Assemble them into stacks, alternating eggplant, zucchini, squash. Lay stacks on top of sauce as shown in pictures above.

For the Garlic Herb Oil Drizzle

• Mince thyme leaves and fresh basil. Combine with minced garlic and olive oil. Drizzle over vegetables.
• Cover with either parchment paper or foil and bake for 1 hour, removing parchment paper after 30 minutes.

For the Herbed Mascarpone

• Mince thyme leaves and fresh garlic. Stir into mascarpone cheese. Spoon over warm ratatouille.

Recipe adapted from Disney’s Ratatouille Recipe

The post Ratatouille with Herbed Mascarpone appeared first on Lemony Thyme.

Truth.

I wanted to deliver something beautiful, vibrant and healthy to a special new mom who had just done the same.

Let’s start with this bowl of veggie love.

I included asparagus, corn, cucumber, green beans, red onion, summer squash, sweet peppers, and tri-colored tomatoes.

I blanched the corn on the cob, asparagus and green beans for just a minute or two.

Everything else is raw.

As much as I could dive right into that happy bowl, I wanted to make it a little more comfortable.

Remember, we’re talking new mom :)

So I added tender orzo pasta to the mix and swaddled it in Fresh Herb Vinaigrette.

Oh how I love a chopped salad.

Sure it takes a little time to slice and dice but in the end the message it delivers is clear ~ you are loved.

Couldn’t we all benefit from that message.

This Spring Chopped Salad may be my new favorite and will definitely be on rotation throughout the summer.

Beautiful, vibrant and healthy is the goal.

Fresh bright flavors is what we love and enjoy.

Sending warm hugs to Nicole & CJ as you navigate this amazing parenthood journey (my dream job).

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 Chopped Salad

This Spring Chopped Salad may be my new favorite and will definitely be on rotation throughout the summer. Beautiful, vibrant and healthy is the goal. Fresh bright flavors is what we enjoy.

Course Salad

Prep Time 20 minutes minutes

Servings 4

Author Libby with Lemony Thyme

Ingredients

• 4-6 cups diced fresh veggies I included asparagus, corn, cucumber, green beans, red onion, summer squash, sweet peppers, and tri-colored tomatoes.
• 1/2 pound orzo pasta prepared according to package instructions
• 4 cups baby arugula
• 1 cup Fresh Herb Vinaigrette Recipe link in post
• salt & pepper to taste

Instructions

• Blanch corn on the cob, asparagus and green beans in boiling water for just a minute or two. Then plunge into an ice bath to cool. Remove corn from the cob. Cut all remaining veggies, except arugula, into small diced pieces. Toss cooked orzo with chopped veggies and fresh herb vinaigrette. Serve over a bed of baby arugula.

The post Spring Chopped Salad Delivers Comfort appeared first on Lemony Thyme.

It was the perfect side dish for our Jamaican themed dinner.

Thank you to my friend the internet for providing me seemingly endless opportunities to explore culinary cultures from around the world. In my quest for finding the perfect Jamaican side dish I came upon the “rundown” which gets its name from cooking down coconut milk with aromatics like scallion, onion and scotch bonnet peppers.

To get all the feels for this recipe check out this video by Cook Like a Jamaican.

This vegetarian recipe is very versatile and requires minimal effort. It’s a chance to incorporate the contents of your veggie bin that are begging for their chance to shine.

You are going to love this fragrant coconut milk broth. As it cooks down the milk thickens and the dish becomes a healthy no-fuss veggie stew.

Jamaican Vegetable Rundown gets it’s heat from the scotch bonnet pepper. I’ve learned to simply cut the pepper in half or leave it whole for a slightly milder result. Hot or not, the broth is so flavorful and pairs perfectly with Jamaican Red Beans & Rice and our Jamaican Jerk Turkey Tenderloin.

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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Jamaican Vegetable Rundown

Jamaican Vegetable Rundown is a savory veggie stew simmered in luscious coconut milk. It was the perfect side dish for our Jamaican themed dinner.

Course Side Dish

Prep Time 15 minutes minutes

Cook Time 15 minutes minutes

Servings 4

Ingredients

• 1 Tablespoon butter or ghee
• 1 small onion chopped
• 3 scallions sliced
• 1 small scotch bonnet pepper halved
• 3 sprigs fresh thyme
• 1 medium zucchini cut in half lengthwise, then large julienne
• 1 medium yellow summer squash cut in half lengthwise, then large julienne
• 1 cup broccoli florets
• 1 cup carrots julienned
• 2 roma tomatoes quartered
• 1 1/2 cups unsweetened coconut milk
• salt & pepper to taste

Instructions

• In a large skillet, melt butter. Add onion, scallions, and scotch bonnet pepper. Saute until onion is translucent.
• Add all remaining vegetables, except tomatoes, and saute over medium-high heat 7-10 minutes until just tender.
• Add the tomatoes and coconut milk to vegetables and simmer until milk is slightly thickened. Season with salt and pepper to taste.

The post Jamaican Vegetable Rundown 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.

To say I love ‘thrifting’ is an understatement.  And as a food blogger, I’m not alone.  We’ve always got an eye out for unique dishes and props to use for our food photography sessions.  I head straight to the dish/cookware section when I enter a thrift store then head to the cookbook shelf.  Last week while visiting our local Humane Society Thrift Store I spied this gorgeous cookbook.  The cover recipe was for Budín Azteca aka Aztec Casserole which matched this week’s Farmers Market bounty beautifully.

I was giddy when I pulled this gorgeous cookbook quietly off the shelf.  Yes I said quietly.  There’s an unspoken art to thrifting.  When entering an isle do a rapid visual inspection of the wares ahead of you.  If a treasure is spotted, you must act swiftly.  Like the day I spied a Romertopf Clay Baker on the bottom shelf at the very end of my isle.  I abandoned my buggie in order to maneuver my way to it without ever taking my eye off the prize.  This one was worth a fight (only if necessary of course).

The Farmers Market, located just walking distance from my office, reopened for the summer this past week.  Every Wednesday and Saturday morning from now through October our fresh produce will be purchased from our local farmers.  Boy does that make me happy.  Some of my favorite recipes on Lemony Thyme were Farmers Market inspired.

This Aztec Casserole is built in layers.  Sautéed squash, zucchini and corn become the vegetable layer.  Then there is the puréed tomato sauce layer, corn tortilla layer, roasted poblano peppers, cheeses, and chicken layers.  Repeated in true casserole style.

Once assembled the casserole is baked for 20 minutes or so until the cheese has melted and the ingredients are heated through.  The squash, zucchini and corn are cooked until just crisp-tender maintaining their fresh from the garden flavor.  I think that’s what I love most about this dish, well that and the fresh tomato sauce….along with the chicken and cheese.  And I can’t forget the tasty surprise of finding layers of corn tortillas nestled amongst all this goodness.

Aztec Casserole is as delicious to eat as it is cookbook-cover delicious to look at.  I can’t wait to try more authentic recipes from the regions of Mexico and share them with you.

All my best,
xo Libby

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Farmers Market Aztec Casserole

Prep Time 30 minutes minutes

Cook Time 20 minutes minutes

Total Time 50 minutes minutes

Servings 6 -8

Author Mexico The Beautiful Cookbook, lightly adapted

Ingredients

• 2 Tbl. olive oil
• 1 onion diced
• 2 garlic cloves minced
• 3 large tomatoes about 1 1/2 lbs, peeled and puréed
• 1 tsp. salt
• 1 Tbl. butter
• 3 cups fresh or frozen corn kernels
• 2 cups zucchini diced
• 2 cups summer squash diced
• 1/3 cup water
• oil for frying
• 10 corn tortillas
• 2 poblano chiles roasted, peeled & seeded, cut into strips
• 1 cup sour cream
• 2 cups cooked and shredded chicken
• 1 1/2 cups shredded cheese Monterey Jack, Cheddar cheese or Muenster

Instructions

• Heat olive oil in a skillet, add the onion and sauté until transparent. Add the garlic and sauté an additional 30 seconds. Add the puréed tomatoes and bring to a boil, reduce heat and simmer covered for 10 minutes. Set aside.
• Melt the butter in a large saucepan. Add the zucchini, summer squash and corn and cook for 2 minutes. Add the water; cover and cook for 8 minutes or until the zucchini is crisp-tender. Drain and set aside.
• In a skillet heat 1/2-inch of oil over medium heat. Add the tortillas one at a time and cook about 30 seconds per side. Reserve.
• Preheat oven to 375 degrees. Butter a large casserole dish.

To assemble…

• Place a thin layer of vegetable layer on bottom. Top with a layer of 4-5 tortillas. Then add a layer of tomato sauce. Add half of the remaining vegetables, half of the poblano strips, 1/2 cup of the sour cream in dollops, half of the chicken and 3/4 cup of shredded cheese. Repeat layers finishing with the cheese.
• Bake uncovered until the cheese has melted and the layers are heated through, about 15 – 20 minutes.

The post Farmers Market Aztec Casserole appeared first on Lemony Thyme.

There are some recipes (curry, masalas, unstuffed cabbage rolls) that are a challenge to picture.  They don’t have the color pop to match their undeniable flavor explosion.  This Farmers Market Unstuffed Cabbage Recipe falls squarely into this category.

I didn’t take pictures of the step-by-step process.  I anticipated the awkward 6th grade photo-like results with crooked bangs, crooked teeth, and mom’s lipstick on my cheek (she knew deep down in her heart…we were ‘looks’ challenged…at this point in our life…we all were).  Thankfully Mom snapped many photos and offered all kinds of assurance that we were swans in a crow pond.  Below, might be a fifth grade pic, but it still fits the bill.

Back to this uber simple, overly delicious recipe.  Fresh ingredients are the first step to delivering a crowd pleasing recipe.  I brought a container of Farmers Market Unstuffed Cabbage Recipe to the office on Monday AND shared it with everyone I could.  My work-mates are the best taste-testers ever.  I made no apologies for this looks challenged, Healthy Choices recipe, as it delivered fresh full flavor.

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Farmers Market Unstuffed Cabbage Recipe

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 12

Calories 187kcal

Author Libby with Lemony Thyme

Ingredients

• 4 cups large chopped cabbage
• 2 summer squash sliced
• 1 lb. ground sausage
• 1 carrot sliced
• 1 onion diced
• 1 jalapeno diced
• 3 cups salsa or favorite pasta sauce
• salt & pepper to taste

Instructions

• In a pot fitted with a steamer basket over 2-inches of simmering water; steam cabbage and squash until crisp tender, 8-10 minutes. Reserve.
• In a large pot or Dutch oven, brown sausage. Remove and reserve. Pour off any fat. Sauté onion, carrot and jalapeno until tender, about 5 minutes.
• Add in steamed cabbage and squash, cooked sausage, and salsa to pot. Heat through. Season with salt & pepper.

Notes

1 1/2 cup serving = 3 WW PTS+

The post Farmers Market Unstuffed Cabbage Recipe appeared first on Lemony Thyme.

I made a big batch of Gazpacho to take to a family gathering.  I thought it would be a nice refreshing change and it was.  However, even after our party I had a good amount left, along with my favorite fine diced confetti colored veggies.  This is how the Gazpacho Grain Bowl with Confetti Veggies was born.

I prepared a batch of Quinoa combined with wild rice, split peas, orzo and couscous.  Seasoned it with salt, pepper and cumin.  Delicious.  This became the base for our bowl, although today for lunch I added a layer of fresh baby spinach as well.

One of my favorite ways to serve Gazpacho is with fine diced multi-colored raw veggies sprinkled on top.  Choose any of your favorites like tomato, zucchini, yellow squash, cucumber, jalapeno, red onion…  And personally, nice fresh gazpacho loves a squeeze of lemon juice.  I added about a half cup of the above to our grain bowl, finished with a generous drizzle of Gazpacho.  Here’s our go-to Gazpacho recipe.

Gazpacho Grain Bowl {with Confetti Veggies} is so delicious & healthy, bursting with fresh from the garden flavor.  This will definitely become a new Healthy Choices favorite as we head into summer.

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Gazpacho Grain Bowl {with Confetti Veggies}

Prep Time 30 minutes minutes

Cook Time 15 minutes minutes

Total Time 45 minutes minutes

Servings 4

Author Libby with Lemony Thyme

Ingredients

• 2 cups Gazpacho see recipe link in post
• 1 cup quinoa or favorite grain blend
• 2 cups finely diced veggies like zucchini tomato, summer squash, radish, cucumber, bell peppers, jalapeno.
• 4 lemon wedges
• 1 tsp. cumin
• salt & pepper to taste
• fresh baby spinach optional

Instructions

• Prepare gazpacho according to recipe in post. Chill.
• Prepare quinoa or grains, according to package instructions. Season with cumin, salt & pepper. Can chill or serve warm.
• Per bowl, spoon a 1/2 cup of cooked grains in bowl. Add fresh baby spinach (optional), 1/2 cup of gazpacho and 1/2 cup diced confetti veggies.

Notes

WW Pts+ = 5 points

The post Gazpacho Grain Bowl {with Confetti Veggies} appeared first on Lemony Thyme.

For our Thanksgiving Dinner yesterday I served Parmesan Herb Roasted Veggies.  It was my secret weapon to help keep me on my Healthy Choices plan.  I knew no matter what else tempted me I could find comfort in that dish.  Today as a fridge full of leftovers called to me…the first thing I did was make this soup.

We make Roasted Veggies year-round.  Whatever fresh vegetables catch my eye are sliced and diced, tossed with fresh herbs, olive oil, parmesan cheese, salt & pepper before heading to the oven to feel the caramelized love.

Recipe note:  Dice your veggies to size based on cooking time.  For instance, zucchini and summer squash are softer and will cook more quickly so something less than a 1/2-inch thick slice works well.  Onions, if cut too small will brown quickly, so give them a nice 1/2-inch wedge cut (see photo below).  Sweet potato on the other hand is more dense, taking it a bit longer to become tender; go with a smaller dice for those.  We don’t worry too much about Brussels sprouts.  If they come out of the oven with a crispy outer layer, remove it and have yourself a snack. Welcome Brussels Chips.

When the veggies are tender and just beginning to brown on the edges, remove from the oven, discard large herb stems then transfer into your favorite soup pot.  I added a can of diced tomatoes (preferably no-salt added) and a quart of vegetable broth.  Season to taste with dried herbs and spices like basil, oregano, a pinch of cayenne. Depending on the volume of soup you wish to achieve you can add more or less broth and/or tomatoes.

Roasting vegetables enhances their flavor (same can be said for soup bones).  This one step can take a ho-hum soup and make it oh-yum whoop whoop.  Haha.  Forgive me.  Don’t be afraid to season-up with dried herbs.  They give a wonderful flavor pop that can make an almost fat-free soup feel like a bowl of comfort food love.

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Parmesan & Herb Roasted Vegetable Soup

Prep Time 15 minutes minutes

Cook Time 45 minutes minutes

Total Time 1 hour hour

Servings 6

Author Libby with Lemony Thyme

Ingredients

For roasted veggies…

• 2 small zucchini sliced
• 2 small yellow squash sliced
• 1 small white onion diced
• 1 small red onion diced
• 1 small sweet potato peeled and diced
• 1/2 – 1 lb. Brussels sprouts trimmed and halved
• 2 sprigs fresh thyme
• 2 sprigs fresh rosemary
• 8-10 fresh sage leaves
• 1/2 tsp. Mrs. Dash garlic & herb seasoning
• salt & pepper
• 1 Tbl. olive oil
• 1/4 cup finely grated parmesan cheese

For the soup…

• 1 can diced tomatoes preferably no-salt added
• 1 quart vegetable broth or favorite
• 1/2 tsp. dried basil
• 1/4 tsp. ground oregano
• 1/8 tsp. cayenne pepper
• salt & pepper to taste

Instructions

For the roasted veggies…

• Preheat oven to 375 degrees.
• Slice and dice veggies. Larger pieces for soft veggies (like squash and zucchini), smaller pieces for dense veggies (like sweet potatoes). Toss with fresh herbs, olive oil, parmesan cheese, and seasonings. Spread in a single layer on baking sheets. Roast for 30 – 40 minutes until tender and edges just begin to brown.

For the soup…

• When the veggies are tender, remove from the oven, discard large herb stems then transfer into your favorite soup pot.
• Add diced tomatoes (preferably no-salt added) and broth, bring to a gentle simmer. Season to taste with dried herbs. Serve with a sprinkle of parmesan cheese.

The post Parmesan & Herb Roasted Vegetable Soup appeared first on Lemony Thyme.

Hanging on to every fresh produce summer moment over here on Lemony Thyme.  I’m calling this soup Roasted Veggie & White Bean Chowder because it has a creaminess about it and chowders are amazing.  The beautiful thing is the creamy came from the white beans not cream or butter.  That puts this soup squarely in our Healthy Choices category.

Our soup began, like most of our soups do, with a sauté of onion, carrots and celery.  I decided to roast the next veggie layer of flavors, which consisted of summer squash, zucchini and a gorgeous farmers market ‘very ripe’ yellow tomato.  Let’s take a minute to give a shout out to roasted veggies, no matter how you enjoy them.  Roasting a pan of diced veggies in a bit of olive oil & fresh herb sprigs for 20 minutes completely elevates their flavors.

This dish was a recipe-in-motion from the start.  Since today is the eve of a new work week, I had healthy lunch choices on the brain.  My goal was to add very little fat to this recipe and instead let the veggies work their magic.  I pureed half of the white beans with some veggie broth to help thicken the soup.  The result, our Roasted Veggie & White Bean Chowder had a savory, almost chicken pot pie feel.  In the very best way.

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Roasted Veggie & White Bean Chowder

Prep Time 20 minutes minutes

Cook Time 20 minutes minutes

Total Time 40 minutes minutes

Servings 6

Author Libby with Lemony Thyme

Ingredients

• 1 onion diced
• 3-4 carrots diced
• 2-3 celery ribs sliced
• 1 tsp. Mrs. Dash garlic & herb seasoning
• 2 sprigs fresh thyme
• 2 Tbl. olive oil divided
• 2 zucchini sliced & diced
• 2 summer squash sliced & diced
• 1 large or 2 small yellow or red tomatoes, sliced
• 1 15-ounce can white beans
• 1 quart vegetable broth
• pinch cayenne pepper
• salt & pepper to taste

Instructions

• Preheat oven to 400 degrees.
• Heat 1 Tbl. olive oil in a Dutch oven over medium heat. Add diced onion, carrots, celery, thyme sprigs and Mrs. Dash; sauté until tender.
• Meanwhile, put a single layer of zucchini, squash and tomato onto an olive oil coated shallow baking sheet. Bake for 10 minutes, then stir and bake for 10 additional minutes; discard thyme sprig and add to Dutch oven.
• Combine half of the beans with 2 cups of broth in blender and puree. Add to Dutch oven with remaining broth. Simmer for 10 minutes. Season with cayenne, salt & pepper.

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Veggie Pancakes with Fried Eggs.

The light coming through our back windows this morning is brighter than usual.  The angle in which it reaches the kitchen creates a spot light.  On to the stage steps these gorgeous veggie pancakes.

I did not plan for this.  When I opened the refrigerator door I was reaching for coffee cream.  Instead out came zucchini, summer squash, asparagus, carrots and scallions.

Apparently it was their time to shine.  Shredded veggies tossed in a simple batter made from flour, egg, buttermilk, panko crumbs and seasoning.

Pan sautéed until golden brown on each side.  Simply served topped with fried eggs.

A star is born.

Now.  On to that cup of coffee.

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