For the timbale: 4 medium - firm, ripe heirloom tomatoes, seeded and diced to about 1/4» (about 1 1/2 cups) 2 cups nectarines, pitted and diced to about 1/4» 1 tablespoon chervil leaves, plus additional leaves for garnish 1 tablespoon
fresh lemon thyme, chopped, plus additional leaves for garnish 1/4 cup dessicated coconut, or unsweetened 1 teaspoon high quality extra virgin olive oil, divided, plus additional for garnish Sea salt crystals
Oh oh, favourite summer dessert: grilled peaches with a dollop of homemade - vanilla cashew cream, drizzled with high / quality, thick balsamic vinegar (reduced, if necessary) and a sprinkle of
fresh lemon thyme.
shallot minced 1 T.
fresh lemon thyme, removed from stem 1/2 cup black cherries (pitted) 1/2 vanilla bean, sliced lengthwise 2 T. granulated sugar
Not exact matches
You can add pretty much any frozen /
fresh fruit or berries here, maybe even along with some herbs (basil, mint,
lemon thyme, maybe even rosemary).
Peach and
Fresh Herb Sorbet 6 small or 4 large peaches 2/3 cup water 3 - 4 tablespoons raw agave nectar juice of half a lemon 1 - 2 packed tablespoons fresh basil and lemon thyme l
Fresh Herb Sorbet 6 small or 4 large peaches 2/3 cup water 3 - 4 tablespoons raw agave nectar juice of half a
lemon 1 - 2 packed tablespoons
fresh basil and lemon thyme l
fresh basil and
lemon thyme leaves
2 to 4 pound fish (snapper or grouper), cleaned, and filleted, and sliced; reserve head Juice of 2
fresh lemons 2 cloves garlic, minced 2 tablespoons minced habanero chile 1 teaspoon salt 1 tablespoon olive oil 1 teaspoon oregano 7 cups water 1 teaspoon salt 4 cloves garlic, chopped Bay leaf 1 teaspoon
thyme 6 whole black peppercorns 1 habanero chile, seeds and stems removed, and chopped 3 tablespoons vegetable oil 2 tablespoons olive oil 2 leeks, white part chopped 4 scallions, chopped 2 cups chopped onion 1 cup sliced carrots 1 cup cubed potatoes 1/2 cup cubed turnips 4 tomatoes, peeled and chopped Salt and pepper to taste Garnish: 2 cups crisp croutons
We brought the spring vibes with blueberries and
fresh thyme, but feel free to try raspberries, strawberries or even
lemon zest in the batter.
Cheesy and tender, they perfectly absorb the creamy
fresh thyme and
lemon sauce.
can] California cling stone peach halves, cut into thick slices 4 — 5 sprigs
fresh thyme (or 1/2 teaspoon dried) 1 tablespoon
lemon juice 2 — 3 tablespoons maple syrup (or sweetener of choice to taste)
Garnish with
fresh thyme and a
lemon wedge.
All you need is some thick gorgeous slices,
fresh (or dried)
thyme, a hint of
lemon juice and a good drizzle of maple syrup.
Ingredients: 10 slices of soft, white bread / 3/4 C chopped
fresh flat - leaf parsley / 1 large egg yolk / 2 t
fresh lemon juice / 2 t Worcestershire sauce / 1 1/2 t Tabasco sauce / 7 t Dijon mustard / 1/2 t paprika / 1/2 t dried
thyme / 1/2 t celery seeds / 1/4 t freshly ground black pepper / 5 T olive oil / 1 pound
fresh cooked Dungeness crabmeat — check for bits of shell and keep pieces as whole as possible / 1/4 C chopped onion / 1/4 C each, seeded and chopped green and red bell pepper / Unsalted butter for panfrying / 4 — 8
lemon wedges.
While the shrimp is grilling or roasting, you can throw some butter onto a skillet with
fresh garlic, freshly squeezed
lemon juice and your favorite herbs — oregano,
thyme, basil, etc..
Those
fresh herbs plus a few perennial herbs (
thyme, oregano, savory,
lemon balm) from my backyard garden rounded out what I needed to make this meal.
Add the
lemon peels and
fresh thyme to the mason jar and cover them with the distilled white vinegar.
It includes, olive oil, Dijon mustard, wholegrain mustard, dried
thyme, dried rosemary,
lemon, baby red potatoes, skinless chicken breast, and
fresh parsley.
3 tablespoons olive oil 1/4 cup flour 1 medium sized onion, diced large 3 cloves garlic, minced 1 heaping cup sweet red peppers, diced large (or one red bell pepper) 2 cups cherry tomatoes (or chopped tomatoes) 1 teaspoon salt
Fresh black pepper 2 bay leaves 2 teaspoons smoked paprika 8 springs fresh thyme (plus extra for garnish) 2 1/2 to 3 cups vegetable broth at room temperature 2 cups okra (about 10 oz) sliced 1/4 inch thick or so 1 1/2 cups cooked kidney beans (a 15 oz can, rinsed and drained) 1 1/2 cup cooked garbanzo beans (a 15 oz can, rinsed and drained) 1 tablespoon fresh lemon
Fresh black pepper 2 bay leaves 2 teaspoons smoked paprika 8 springs
fresh thyme (plus extra for garnish) 2 1/2 to 3 cups vegetable broth at room temperature 2 cups okra (about 10 oz) sliced 1/4 inch thick or so 1 1/2 cups cooked kidney beans (a 15 oz can, rinsed and drained) 1 1/2 cup cooked garbanzo beans (a 15 oz can, rinsed and drained) 1 tablespoon fresh lemon
fresh thyme (plus extra for garnish) 2 1/2 to 3 cups vegetable broth at room temperature 2 cups okra (about 10 oz) sliced 1/4 inch thick or so 1 1/2 cups cooked kidney beans (a 15 oz can, rinsed and drained) 1 1/2 cup cooked garbanzo beans (a 15 oz can, rinsed and drained) 1 tablespoon
fresh lemon
fresh lemon juice
Ingredients 1200 g peeled, cored and coarsely chopped, ripe pears 400 g rice malt syrup juice of 1
lemon half a teaspoon powdered cinnamon 1 teaspoon
fresh thyme leaves Makes about 2 jars, 350 g each.
And if you can't get your hands on either of those: «You could use
fresh thyme (leaves) and add the zest of one
lemon to replicate the flavor tones.»
For a classic roast chicken, stuff the cavity with
fresh thyme, a punctured
lemon and plenty of garlic and onion.
Layer the
lemon slices evenly over the top, sprinkle with
fresh thyme leaves and smoked salt and then drizzle a good coating of olive oil over the top.
2 Tbsp butter, softened 1 Tbsp extra virgin olive oil 4 tsp finely chopped scallion greens 1 tsp finely chopped
fresh thyme 1/2 tsp
fresh lemon juice 1/4 tsp salt 1/8 tsp black pepper 4 ears corn, husked
For the marinade: 2 tablespoons soy sauce (or tamari) 4 cloves garlic, smashed 1/2 cup veggie broth 2 tablespoons white balsalmic vinegar (or 1 tablespoon regular balsamic) 3 tablespoons
fresh lemon juice 1/4 cup
fresh thyme, leaves whole, soft stems roughly chopped 2 tablespoons olive oil
Recipe by Check full recipe at Ingredients: avocado, black pepper, bread, celery, chicken, dijon mustard,
lemon,
lemon juice, parsley, salt,
thyme,
fresh thyme, kosher, dried,...
Garlic,
lemon juice, fennel seed,
fresh thyme, and
fresh rosemary are some of the seasonings that add to the delicious flavor of this porchetta.
Gather all of your ingredients to make the marinade: Cabot Plain Greek Yogurt, garlic (finely grated),
lemon juice, fennel seed,
fresh thyme (chopped), kosher salt, pepper, and
fresh rosemary (chopped).
The filling was a mixture of steamed spinach (squeezed dry) along with sautéed onion and garlic,
lemon zest, farmers cheese, grated Parmesan, and chopped
fresh thyme.
1 cup Cabot Plain Greek Yogurt 2 cloves garlic, finely grated 2 tablespoons
lemon juice 2 teaspoons fennel seed 2 teaspoons chopped
fresh thyme 1 3/4 teaspoon coarse kosher salt 1/2 teaspoon pepper 1 teaspoon chopped
fresh rosemary 5 pounds boneless pork butt
1 quart lobster stock tail meat and claws of 1 or 2 lobsters, partially cooked (see lobster stock recipe) 2 pounds live mussels (~ 50) 3 tbsp butter, ghee, or olive oil 4 cloves garlic, minced 1 small onion, diced 1 medium carrot, peeled and chopped 2 stalks celery, chopped 4 roma tomatoes, chopped 4 sprigs
fresh thyme, leaves only, chopped 4 sprigs
fresh parsley, chopped 1 pinch (~ 10 strands) saffron 1/4 tsp cayenne pepper 1 6.5 oz can chopped clams salt and pepper to taste 2 tbsp chopped chives to garnish
lemon slices for serving
Recipe by Check full recipe at Ingredients: fish,
lemon, salmon, salt,
thyme, olive oil,
fresh thyme, oil, pepper,
lemon zest, olive,
lemon pepper, bones, zest
4 cloves of garlic, peeled 4 small shallots, peeled 1 small bunch of kale - 1/2 lb / 8 oz, stalks removed, washed well 1/3 cup / 80 ml extra virgin olive oil 1/3 cup / 2 oz goat cheese, plus more for topping 2 tablespoons + hot pasta water fine grain sea salt & freshly ground black pepper
fresh lemon juice - optional 12 oz / 340 g dried penne pasta
fresh thyme - and
thyme flowers
I also didn't have anchovies so, I used some capers and, I added some additional
fresh herbs (savory and
lemon thyme) along with basil.
2 pounds Yukon Gold potatoes 2 tablespoons olive oil 1
fresh rosemary sprig, leaves only 2
fresh thyme sprigs, leaves only 1 Meyer
lemon, cut into quarters Sea salt and freshly ground black pepper
As the
lemons roast away, they become slightly sweet and the tilapia absorbs all of the
fresh flavor from the zest and
thyme.
Combine 1 tablespoon honey, 1/2 teaspoon chopped
fresh thyme, and 1/4 teaspoon finely grated
lemon rind; drizzle over Greek yogurt, and top with toasted pine nuts.
bay leaf, black pepper, broth, celery, chicken, cream, egg, bacon,
lemon,
lemon juice, parsley, salt,
thyme,
fresh thyme, kosher, onion, leaf, dried, sprigs, finely, wine, potatoes, carrots, mushrooms, pepper, flour, eggs, egg yolks, white wine, chicken broth, dry white wine, chicken thighs, kosher salt, bone in, thighs, gravy, stew, vegetables, yolks, juice
Tofu with Honey and Herbs 1, 12 - 14 ounce, package tofu 1 2 - inch piece of ginger 4 cloves garlic, peeled 2 tablespoons honey A few sprigs of
fresh thyme A few sprigs of
fresh rosemary, chopped 1/4 teaspoon cinnamon 1/4 teaspoon ground nutmeg Sea salt and freshly ground black pepper 3 - 4 tablespoons extra-virgin olive oil 2 teaspoons ground coriander 2 teaspoons fennel seed 1 - 2 cups vegetable stock 1 - 2
lemons, cut in wedges (save a few wedges for garnish)
Summer Squash Herb Salad (Adapted from The Raw 50) 1/2 cup sun dried tomato — soaked for 2 hours, drained, and chopped 2 tablespoons olive oil 1 tablespoon white onion (optional)-- minced 1 tablespoon
fresh oregano — minced 1 tablespoon
fresh basil — minced 1 tablespoon
fresh dill or
lemon thyme — minced 1 teaspoon salt 2 zucchini — sliced on a mandoline or any way you like 2 yellow summer squash — sliced
2 pounds mussels 1 clove garlic, minced 4 shallots, minced 2 sprigs
fresh thyme 3 tablespoons olive oil 2 tablespoons butter 2/3 cup dry white wine 1/3 cup water 1/4 cup minced celery 1/4 cup chopped carrot 5 tablespoons minced
fresh parsley, plus more for garnish 1 bay leaf 1/2 teaspoon freshly ground black pepper Pinch of cayenne paper 3/4 cup
fresh cream 1
lemon, cut into quarters, for garnish
2 pounds grouper fillets 2 tablespoons butter Juice of 2
lemons, limes or sour oranges 2 onions sliced 4 whole
fresh cayenne chiles (or substitute 1 habanero) 4 sprigs
fresh thyme Salt and pepper to taste
cans whole plum tomatoes * 2 cups cooked chickpeas * 1 tablespoons chopped or dried oregano * 2 handfuls chopped
fresh parsley * 4 sprigs of
thyme, leaves removed * 2 tablespoons honey * 6 - 8 cups vegetable stock * 2 -LRB-- ish) cups sourdough bread, cubed * salt and pepper to taste * Basil Pesto (1/2 cup
lemon basil, 1/2 cup parsley, 1/4 cup olive oil, 2 cloves garlic)
3 cups unskinned hazelnuts 1 tablespoon unsalted butter 1/4 teaspoon fine ground sea salt 1 tablespoon
thyme leaves,
fresh zest of 1/2 orange zest of one
lemon
Serve hot or cold and garnish with
fresh thyme,
lemon zest, chopped, toasted nuts and white truffle oil.
1 garlic clove, minced 1 1/2 teaspoon Dijon mustard Pinch of salt 1 1/2 teaspoons minced,
fresh thyme 1 teaspoon each minced
fresh oregano, basil, mint 1 tablespoon champagne vinegar 1 1/2 teaspoons
fresh lemon juice 3/4 cup extra-virgin olive oil Sea salt and freshly ground black pepper
Ingredients One 15 - ounce can cannelloni or white beans Juice of 1/2
lemon 2 teaspoons
fresh rosemary or
thyme leaves (optional) 1 garlic clove 1 tablespoon olive oil 1/2 teaspoon salt
1 large zucchini (approx. 8» x 2») 1 large summer squash (approx. 8» x 2») 5 strips bacon, cut in 1/4» pieces 1/2 cup finely chopped shallot 1 cup thinly sliced sweet red pepper 1/2 teaspoon minced
fresh garlic 1/2 teaspoon kosher salt 1/4 teaspoon pepper 1/2 teaspoon
fresh thyme leaves 1/2 cup dry white wine 1 cup
fresh or frozen corn, thawed 1 cup shelled
fresh or frozen edamame, thawed 1/2 cup heavy cream 1 tablespoon
lemon juice, plus more for squeezing 1⁄3 cup chopped flat leaf parsley 2 tablespoons torn basil leaves
Lemon wedges
- chopped olives,
lemon zest and chopped herbs - sauteed, chopped mushrooms and
fresh thyme - chopped chipotles and adobo sauce - roasted garlic, pesto and toasted pine nuts - sauteed chopped potatoes and rosemary
1 teaspoon finely chopped chives 1/4 teaspoon finely chopped
fresh thyme 1 tablespoon minced shallots 2 tablespoons
lemon juice 2 tablespoons heavy cream scant 1/4 teaspoon salt tiny pinch of freshly ground pepper 1/3 cup olive oil 1 teaspoon honey (optional)
In a small bowl mix the olive oil, garlic,
lemon and leaves from the a couple of sprigs of
fresh thyme.
Recipe by Check full recipe at Ingredients: butter, capers, fish,
lemon,
lemon juice, parsley, salt,
thyme, olive oil,
fresh thyme, fillets, oil, sauce, wine, potatoes,...