Of all the ways to transform a boring piece of chicken breast, Monterey style is a surefire move towards flavor wow!

I mean…chicken, bbq sauce, bacon, cheese, diced tomato, and your favorite aromatics. Quintessential ‘Layers of Flavor.”

The original Cobb Salad was born one late night in the kitchen of Hollywood’s Brown Derby restaurant. Back in in 1937, owner Robert Cobb had a late-night hankering for a satisfying meal. He began pulling readily available ingredients into a bowl. This kitchen sink salad was promptly added to the menu and became a runaway hit!

EAT COBB:  Eggs, Avocado, Tomato, Chicken, Onion, Bacon, Blue Cheese.

There are so many wonderful adaptations to the original Cobb Salad version. Here’s how I build a Monterey Chicken Cobb Salad!

Clearly we’ve transformed boring chicken breasts with all these wonderful toppings.

Now let’s transform the salad! This is your chance to add your favorite ingredients. The Cobb Salad is a great way to use up leftovers.

At the same time the Cobb Salad was gaining in popularity, so was the table-side preparation. This type of dining experience was catching on quickly. It’s what we fondly refer to as dinner and a show. Today, as we find ourselves eating in vs. dining out, any opportunity to serve a meal family-style is welcomed in this house.

Monterey Chicken Cobb Salad is a family favorite that even your most challenging eaters will enjoy!!

Love the Monterey flavors check out Monterey Loaded Nachos Fries and the Monterey Chicken Grilled Cheese Sandwich.

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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Monterey Chicken Cobb Salad

Monterey Chicken Cobb Salad is a family favorite that even your most challenging eaters will enjoy!!

Course Main Course

Prep Time 15 minutes minutes

Cook Time 15 minutes minutes

Servings 6

Author Libby with Lemony Thyme

Ingredients

For the Monterey Chicken

• 3 boneless skinless chicken breasts, about 2 pounds
• 6 Tablespoons hickory bbq sauce or favorite
• 6 slices bacon cooked crispy
• 3/4 cup shredded Monterey Jack cheese
• 1 Roma tomato diced
• 1 scallion thinly sliced
• 1 jalepeno finely diced

For the Salad

• 8-10 cups lettuce chopped
• 3 hardboiled eggs quartered
• 2 avocado diced
• 2-3 Roma tomatoes diced
• 3 scallions thinly sliced
• 2 corn on the cobb roasted, kernels removed from cobb
• 6 strips bacon cooked crisp, chopped
• 1 cup shredded Monterey Jack cheese

For the Chili Ranch Dressing

• 1 cup buttermilk
• 1/2 cup mayonaise
• 2 Tablespoons fresh chives (or parsley) minced
• 2 teaspoons chili powder
• 1 teaspoon garlic powder
• pinch black pepper

Instructions

For the Monterey Chicken

• Preheat oven to 350 degrees. Grill chicken breasts until almost done (about 155 degrees).
• Top each grilled chicken breasts with a schmear of bbq sauce, two slices of crispy bacon and a handful of shredded cheese. Place in oven for 10 minutes or until cheese is melted and bubbly and chicken registers 165 degrees.
• Remove from oven and sprinkle with diced tomato, jalapeno and scallion. Allow to rest for 5 minutes before slicing.

For the Chili Ranch Dressing

• Combine all ingredients. Chill until ready to serve.

For the Salad

• Place all salad ingredients on large platter. Top with sliced Monterey Chicken and drizzle with Chili Ranch Dressing.

The post Monterey Chicken Cobb Salad appeared first on Lemony Thyme.

Looking for some great Pub Food ideas or game day snacks?! These nacho-style kettle chips are a fan-favorite at our house.

After enjoying these tangy chips at restaurants for years it was time to recreate them at home! They are so delicious and could not be easier to make. Did I mention they’re addicting too?!

Start with a bag of your favorite kettle chips – you know the extra crunchy, super sturdy kind.

We’re big fans of Cape Cod Kettle Cooked Potato Chips!

Spread them on a baking sheet and warm them in the oven for 5 minutes. This will get your chips happy and ready to be loved!

Layer them with this super easy Homemade Blue Cheese Dressing and blue cheese crumbles.

Then sprinkle the mountain of Blue Cheese Chips with crispy bacon, diced tomatoes and green onions! It’s kind of a nachos wedge salad lovefest! You can totally mix up the toppings and even the cheeses.

With football season about to get into full swing, we can’t have enough fun & easy appetizer recipes in our rotation. We served these on Super Bowl Sunday and they were a hit!

Check out our collection of Hot Party Dips for some recipe inspiration!

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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Blue Cheese Chips with Crispy Bacon for the Win!

Sprinkle the mountain of Blue Cheese Chips with crispy bacon, diced tomatoes and green onions! It's kind of a nachos wedge salad lovefest!

Course Appetizer, Snack

Prep Time 10 minutes minutes

Cook Time 5 minutes minutes

Servings 6

Author Libby with Lemony Thyme

Ingredients

• 1 8 ounce bag Kettle Chips I used Cape Cod brand
• 4 strips bacon cooked crispy and chopped
• 1 cup blue cheese dressing recipe link in post
• 4 ounces blue cheese crumbles
• 2 scallions thinly sliced
• 2 roma tomatoes diced

Instructions

• Preheat oven to 425° F. Spread kettle chips on a baking sheet and warm in oven for 5 minutes. Layer with blue cheese dressing and blue cheese crumbles. Top with chopped crispy bacon, sliced scallion and diced tomatoes.

The post Blue Cheese Chips {with Crispy Bacon} for the Win! 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.

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.

Happy Monday!

Monday. The day I peer into my fridge and decide which leftovers from the weekend can be given a new outlook on life.

Kind of the way I give myself a new outlook on life. Mondays are my chance to reset. To start the week off right and forgive myself for veering off course by getting back to good intentions.

We had a glorious family-filled weekend.

Our whole crew came together to celebrate Will’s Birthday (21) with an Italian feast.

We started with an appetizer spread of 7-Layer Hot Italian Dip, Marinated Olives, Bruschetta, fresh mozzarella and pesto sauce, followed by a wonderful dinner of Chicken Parmesan, Caesar salad, and garlic bread.

Today I’m turning the leftover garlic bread, bruschetta, fresh mozzarella & basil into Bruschetta Panzanella Salad. Toasted bread cubes tossed with tomatoes, onion, cheese, herbs and balsamic vinaigrette.

It’s super simple, yet this rustic salad has so much flavor shining through.

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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Bruschetta Panzanella Salad

Day old bread, fresh tomatoes & bruschetta salad, fresh mozzarella and basil, red onion & grapes. Layers of flavor that really come together in this Bruschetta Panzanella Salad.

Course Salad

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Author Libby with Lemony Thyme

Ingredients

For the Balsamic Vinaigrette

• 1/4 cup extra virgin olive oil
• 1 Tablespoon balsamic vinegar
• 1 clove garlic minced
• salt & pepper to taste

For the Salad

• 3 cups large cubed day old crusty bread
• 1 cup bruschetta tomato sald (or sliced cherry tomatoes)
• 1/2 cup fresh mozzarella cut or torn into pieces
• 1/4 cup red onion thinly sliced
• 1/4 cup red seedless grapes halved
• 1/4 cup fresh basil leaves

Instructions

For the Balsamic Vinaigrette

• Combine vinaigrette ingredients in a jar with a lid and shake until well combined.

For the Salad

• Preheat oven to 350° F. Place cubed bread on baking sheet and toast for 10 minutes until crunchy.
• Add toasted bread cubes and remaining salad ingredients into a large bowl. Toss with 2 Tablespoons Balsamic Vinaigrette to begin. Add more to taste, tossing well between additions. Allow salad to sit for 15 minutes before serving.

Even the leftover cake is going to get repurposed. Cake Pops here we come!!

The post Bruschetta Panzanella Salad appeared first on Lemony Thyme.

When we unofficially declared April as Salad Month, I’m not sure my husband was 100% on board.

Don’t get me wrong he loves salad and makes amazing salads with great ingredients (one of the many reasons I love him).

He also loves a steak and potatoes.

This salad is a tribute to him. The salad loving, steak worshiping man of my dreams.

For the Steak

I have come to love grilled flat iron steak. If you’re rolling your eyes, stop right there.

This relatively inexpensive cut of meat when tenderized and sliced properly is so flavorful and tender. It takes on marinade like a boss. And it cooks quickly and evenly. What’s not to love?!

For the Marinade

For the marinade I used my favorite Southwest spice combination of dried oregano, chili powder, and cumin and added crushed Aleppo pepper to give it a little kick.

The lime juice brings the acid and garlic and avocado oil round out the flavors.

I let it hang out in the marinade for about 4 hours. You can go anywhere from 2 hours to overnight.

What to Include in Steak & Potato Dinner

Since this salad is definitely a meal, I added precisely what we would include with a steak & potato dinner.

Oven roasted baby new potatoes, asparagus and mushrooms.

I did parboil the potatoes for 5 minutes first so that they would roast for the same time as the asparagus and mushrooms – 425 degrees F. for 15 minutes. Precisely how long it took to cook and rest our steak.

For the Dinner Salad

Boston Bibb lettuce is so buttery and delicious…it’s ideal for this salad.

And yes, I made a few Steak & Chimichurri Lettuce Wraps.

Future recipe inspiration right there. I see Thai Beef Salad Lettuce Wraps, Korean Beef Bulgogi Lettuce Wraps, Steak Fajitas Lettuce Wraps….the possibilities!!

For the Chimichurri Sauce

The steak marinade imparts some simple southwest flavors with a little heat.

But the Chimichurri Sauce brings bright bold flavor, precisely what it’s intended to do.

Chock-full of fresh herbs and aromatics, Chimichurri is a pesto-like sauce of Argentinian origin and is classically paired with grilled meats.

Fresh parsley and oregano are key, but I also like to add in fresh cilantro along with garlic, red wine vinegar and olive oil.

This hearty Steak & Potato Salad will satisfy even the hungriest appetites all while pleasing discerning tastebuds.

Fresh herbs are our friends, they will elevate your recipes giving you more of those aah ha moments. We love those moments.

What’s your favorite summer time treat? I’d love for you to comment below. Your feedback is so important to me (and keeps me seriously motivated). Don’t forget to follow us @LemonyThyme on Instagram and Facebook!

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Steak & Potato Salad {with Chimichurri Sauce}

This hearty Steak & Potato Salad will satisfy even the hungriest appetites all while pleasing discerning tastebuds. Fresh herbs are our friends, they will elevate your recipes giving you more of those ahh ha moments.

Course Salad Entree

Prep Time 20 minutes minutes

Cook Time 15 minutes minutes

Time to Marinate 8 hours hours

Servings 4

Author Libby with Lemony Thyme

Ingredients

For the Steak Marinade

• 1 1.5 pound flat iron steak
• 1/2 cup neutral oil (avocado, vegetable, grapeseed)
• 2 limes, juiced about 3 Tablespoons
• 2 cloves garlic chopped
• 2 Tablespoons ground cumin
• 1 Tablespoon chili powder
• 1 Tablespoon dried oregano
• 1 teaspoon crushed Aleppo chili
• 1 teaspoon salt
• 1 teaspoon black pepper

For the Salad

• 6 cups boston bibb lettuce leaves
• 1 pound baby red or yukon potatoes
• 1 bunch asparagus
• 8 ounces mushroom quartered
• 2 Tablespoons olive oil
• salt & pepper
• 1 avocado sliced
• 1 cup cherry tomtoes halved
• 1/2 small red onion thinly sliced
• 1 cup chimichurri sauce see recipe link in post

Instructions

For the Steak Marinade

• Combine all the marinade ingredients in a gallon-sized zipper top bag or large bowl. Add steak and toss to coat. Place in refrigerator for 4-8 hours.

For the Salad

• On a large platter, arrange lettuce leaves, tomatoes, red onion and avocado. Prepare chimichurri sauce (see recipe link in post).
• Preheat oven to 425° F. Place the potatoes in a pan covered with water, bring to a boil and cook for 5 minutes. Drain and place on a baking sheet with asparagus and mushrooms. Drizzle with olive oil and sprinkle with salt & pepper. Bake for 15 minutes. Arrange on platter.
• Grill marinated flat iron steak until internal temperature reaches 135 degrees for medium rare. Allow to rest 5-10 minutes before thinly slicing. For the most tender results, it's important to slice across the grain. Arrange sliced steak on platter. Spoon chimichurri sauce over steak.

The post Satisfying Steak & Potato Dinner Salad {with Chimichurri Sauce} appeared first on Lemony Thyme.

Or in our case you can make it two days in a row because it’s that good!!

We’re definitely on a salad kick right now and I’m loving it.

And my body is pretty stoked too!

The keys to a great chopped salad are 1) fresh ingredients, 2) a variety of colors and textures, and 3) a dressing that compliments but doesn’t overpower.

Make it your own with your favorite Mediterranean ingredients – you could easily add or sub Kalamata olives, roasted red peppers, artichoke hearts, hearts of palm, capers….

The perfect dressing for this Mediterranean Chopped Salad is our Lemon Herb Vinaigrette.

I chose fresh oregano and parsley as our herbs and added a teaspoon of dried oregano as well. The fresh lemon juice and red wine vinegar add a gentle one-two punch.

Our Mediterranean Chopped Salad was a hit at my sister’s birthday celebration dinner.

We paired it with gorgeous grilled ribeye steaks and au gratin potatoes. We brought the Steakhouse dinner in-house and it couldn’t have been better.

I mentioned making this salad two days in a row.

Truth.

We devoured it the first night, so I made Mediterranean Chopped Salad again and served it with grilled chicken and shrimp for a light dinner. So delicious!

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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Mediterranean Chopped Salad

Whether you enjoy this salad as a side to a bigger meal or top it with chicken or shrimp and call it dinner, the flavors will keep them coming back for more!

Course Salad

Cuisine Meiterranean

Prep Time 20 minutes minutes

Servings 6

Ingredients

For the Mediterranean Chopped Salad

• 4 cups iceburg lettuce chopped
• 2 hearts of romaine chopped
• 1 cup castelvetrano or kalamata olives sliced
• 1 16 ounce can chickpeas rinsed and drained
• 1 small red onion fine diced
• 2 persian cucumbers diced
• 1 pint cherry tomatoes halved
• 8 ounces feta cheese diced or crumbled
• 1 cup roasted beets diced

For the Lemon Herb Vinaigrette

• 8 Tablespoons extra virgin olive oil
• 2 Tablespoons fresh lemon juice
• 1 Tablespoon red wine vinegar
• 1 cup fresh oregano and parsley leaves stems discarded
• 1 teaspoon dried oregano
• 1 clove garlic

Instructions

For the Mediterranean Chopped Salad

• Place chopped lettuce in the base of a large salad bowl. Top with remaining ingredients. Drizzle with Lemon Herb Dressing and toss.

For the Lemon Herb Vinaigrette

• Combine all ingredients in a glass jar with lid and shake vigorously. Store in refrigerator for up to two weeks.

The post Chopped Mediterranean Salad with Lemon Herb Vinaigrette appeared first on Lemony Thyme.

This chopped salad is packed with simple, healthy ingredients that are readily available year-round.

I don’t think I’ve told you yet, but after March Meatball Madness I’ve silently, out of sheer desperation, declared April as salad month (not to outdo National Grilled Cheese Month).

Local Ingredients

I’ve come to learn a bit about locally sourced regional ingredients and how they influence dishes.

Nothing earth shattering, just a simple appreciation of the commonalities.

I’ve made six seven middle eastern dishes this week and have gone through 9 lemons, 2 heads of garlic, 3 bunches of fresh parsley, 2 bunches of fresh cilantro, and I’ve harvested almost all of my mammoth mint plant….oh and a gallon of olive oil.

Ok maybe not a gallon but enough to bathe a small child in.

Each dish I’ve prepared had it’s own flavor profile, yet the one element that was the same throughout was fresh herbs.

You know how I feel about fresh herbs and how they can elevate a dish.

For most of my life I underestimated fresh parsley. It just couldn’t keep up with it’s sexy cousins sage, rosemary and thyme. I viewed parsley as an obligatory garnish not worthy of consuming.

Boy was I wrong.

It actually adds flavor, is packed with nutrients and vitamins, is rich in antioxidants, and is a natural breath freshener.

Oh and it’s not a bad garnish either with it’s bright emerald coloring. Here’s an article you might enjoy that I wrote about Fresh Herbs and how to incorporate them into your cooking.

Back to Jerusalem Salad, also know as Israeli Salad, there’s a reason it’s the most well-known Eastern Mediterranean dish.

It’s wonderful served as a side dish, but you can load it into pita bread and top it with fresh made falafel. I’m hungry just thinking about it.

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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Jerusalem Salad

This chopped salad is packed with simple, healthy ingredients that are readily available year-round. It's wonderful served as a side dish, but you can load it into pita bread and top it with fresh made falafel.

Course Salad

Prep Time 10 minutes minutes

Servings 4

Author Libby with Lemony Thyme

Ingredients

• 2 persian cucumbers fine diced
• 2 roma tomato fine diced
• 1/2 cup fresh parsley chopped
• 1/3 cup red onion fine diced
• 3 Tablespoons extra virgin olive oil
• 1 lemon juiced about 3 tablespoons
• salt & pepper to taste

Instructions

• Fine dice cucumbers, tomatoes, red onion, and parsley. Toss with olive oil and lemon juice. Season with salt and pepper.

The post Jerusalem Salad 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.

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.