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  • Lemony Thyme Kitchen
  • Recipe Index
    • Appetizers
    • Asian
    • Beef
    • Beverages
    • Breads
    • Breakfast
    • Desserts
    • Diet Specific
    • Dressings & Marinades
    • Gluten Free
    • Healthy Choices
    • Indian
    • Italian
    • Low-Carb
    • Main Course
    • Mediterranean
    • Mexican/Latin
    • North/South African
    • Poultry
    • Salads & Side Dishes
    • Seafood
    • Soups, Stews & Chilis
    • Vegetarian
  • About
  • Contact Libby
  • Lemony Thyme Kitchen

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  • Breakfast,  Desserts

    Dark Chocolate & Walnut Biscotti {and Coffee on the Porch}

    September 29, 2013 / 6 Comments

    My motivation to make Dark Chocolate & Walnut Biscotti was pure and simple.  It was my appreciation for the ‘good people’ out there.  You know the ones.  The folks that do the little things to make your day special, never looking for anything in return.

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    Libby Zappala

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  • Savory Parmesan & Herb Walnut Biscotti
    Breads,  Breakfast,  Recipes

    Savory Parmesan & Herb Walnut Biscotti

    July 21, 2013 / No Comments

    We’ve been making a big pot of Farmers Market Minestrone Soup each week.  It’s a wonderful way to enjoy fresh produce and gives us a healthy option for lunch or dinner throughout the week.  Since we’ll be having soup for lunch today I decided to make these Savory Parmesan & Herb Walnut Biscotti to serve on the side.

    Read More
    Libby Zappala

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    December 16, 2012

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  • Caramelized Banana Nut French Toast
    Breakfast,  Recipes,  The Blog,  Vegetarian

    Caramelized Banana Nut French Toast {Breakfast for Dinner}

    October 28, 2012 / 4 Comments

    French Toast is one of my favorite breakfast foods.  Start with slices of bread, any kind of bread….nutty, grainy, fruity, thick sliced, thin sliced, sweet or savory.  In this instance we set up a White Bread with pine nuts in our bread machine the night before.

    Read More
    Libby Zappala

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About Libby

Hi, I'm Libby and welcome to Lemony Thyme. I hope you'll enjoy this collection of recipes, eating experiences, and food photography. My cooking abilities rose to a new level when I started incorporating fresh herbs. I began to understand the term ‘layers of flavor’ and found myself deconstructing dishes with my tongue to identify each ingredient.

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