Garlic & Thyme Chicken Meal Prep Ingredients: 3 boneless, skinless chicken breast 5 cups Brussel sprouts 1 large sweet potato 2 tbsp olive oil 3 cloves garlic, minced 2 tbsp dried thyme 1/2 tsp pepper 1 tsp salt
fresh thyme for garnish
If you can't get hold of any, substitute it with fresh lemon zest and
fresh thyme for a very similar flavour profile.
I didn't have fresh rosemary on hand, so I subbed
fresh thyme for the pan, and then used dried rosemary for the rub.
These Blood Orange Gin and Tonics are a delicious spin on a classic cocktail — just add some seasonal citrus and
fresh thyme for explosive flavour!
They've got tons of good stuff inside too — eggs, cream, shredded cheese, crispy bacon and lots of fresh sautéed veggies like zucchini, mixed bell peppers, green onion and garlic with a touch of
fresh thyme for garnish.
The only thing I changed was to sub
fresh thyme for the sage — just because I had it around.
Not exact matches
The nutty flavor of Parmigiano Reggiano and floral chopped
thyme round out the sauce
for a
fresh finish.
2 teaspoons olive oil 3 cloves garlic, minced 1 small head cauliflower (about a pound), leaves removed, cut into florettes 4 cups vegetable broth, divided 1/2 teaspoon salt Big pinch dried
thyme Lots of
fresh black pepper 1 tablespoon arrowroot or cornstarch 1 cup loosely packed basil leaves, plus a little extra
for garnish
FOR THE FILLING 4 cups chicken broth 3 carrots, cut crosswise into 1 / 4 - inch slices 3/4 pound red potatoes (about 2 medium), quartered lengthwise and cut crosswise into 1 / 2 - inch pieces 2 large celery ribs, cut crosswise into 1 / 2 - inch pieces 2 1/2 cups cubed cooked chicken (the meat from around a 3 pound chicken) 1/2 cup green peas 1 onion, chopped 1/2 stick (4 tablespoons) unsalted butter 5 tablespoons all - purpose flour 1/4 teaspoon dried
thyme, crumbled 1/4 teaspoon freshly grated nutmeg, to taste 1/2 cup minced
fresh parsley leaves
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.
My tips
for quinoa are (1) soak quinoa in cold water beforehand to get rid of the bitter taste; (2) toast your quinoa — it tastes nuttier; (3) use a bit less than a 2:1 liquid: grain ratio, as more water makes
for soggy quinoa; (4) cook in vegetable stock instead of water and add in flavorings like smashed garlic, peppercorns and
fresh thyme or rosemary sprigs.
6 sprigs
fresh thyme 6 sprigs
fresh oregano 4 cloves garlic 2 thin slices of red onion
for sauce 1 orange (or tangerine) peeled / chunked
for sauce 1.5 limes zest and juice Kosher salt Cracked black pepper Coarse ground white pepper 1 pinch of red pepper flakes 1/8 cup of olive oil 1/8 cup dry white wine A dash of your favorite hot sauce
Brush garlic oil (warm 2/3 cup olive oil, 1 minced shallot, 1 minced garlic clove, and 1 sprig
fresh thyme in a pot set over medium - low heat
for 10 minutes) over baked flatbread and top with goat cheese, baby kale, and heirloom baby tomatoes that have been tossed with a teaspoon of the garlic oil.
chopped
fresh flat - leaf parsley, plus more
for garnish 1 teaspoon minced
fresh thyme 1 teaspoon minced
fresh rosemary 1 bay leaf 1 1/4 pounds yukon gold potatoes
Luckily our local
Fresh -
Thyme market usually have lobster tails
for under $ 5... so I also added another tail.
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
For the Sloppy Joe: 1 tablespoon plus 1 teaspoon coconut oil, divided 1 medium onion, diced medium 1 pound seitan, chopped into bite sized pieces 3 cloves garlic, minced 1 tablespoon minced
fresh ginger 2 tablespoons chopped
fresh thyme 1 tablespoon sweet paprika 1/2 teaspoon salt 1/2 teaspoon allspice 1/2 teaspoon crushed red pepper flakes 1/8 teaspoon cinnamon Several dashes
fresh black pepper 14 oz can crushed tomatoes 2 tablespoon pure maple syrup 1 tablespoon
fresh lime juice 2 teaspoons yellow mustard
6 oz blackberries, divided 1 oz balsamic vinegar 1 tablespoon honey 1/4 teaspoon kosher salt 1 1/2 oz good quality olive oil 3 endives, leaves separated 4 cooked beets, peeled and quartered 1/4 cup thinly sliced red onion 6 oz halloumi cheese, sliced 2 tablespoons pistachios, shelled
fresh thyme,
for garnish
Our favourite was the vanilla custard with
fresh peaches and
thyme flowers
for an awesome flavour combination and beautiful decoration.
Olive oil (1 teaspoon to 2 tablespoons, however much you want to use) 1 medium yellow onion, thinly sliced 2 cloves garlic, minced 1 teaspoon dry
thyme 1 teaspoon salt
Fresh black pepper 1/2 cup jasmine rice, rinsed 1/2 lb baby carrots (see comment above) 1 lb cabbage, shredded (about 1/4 of a big head) 6 cups broth 1 24 oz can chickpeas, drained and rinsed (about 3 cups) 3 tablespoons fresh chopped dill, plus extra for ga
Fresh black pepper 1/2 cup jasmine rice, rinsed 1/2 lb baby carrots (see comment above) 1 lb cabbage, shredded (about 1/4 of a big head) 6 cups broth 1 24 oz can chickpeas, drained and rinsed (about 3 cups) 3 tablespoons
fresh chopped dill, plus extra for ga
fresh chopped dill, plus extra
for garnish
< 3 Beef stew, or according to my husband, THE beef stew slightly adapted from Do - Ahead Dinners: How to Feed Friends and Family Without the Frenzy 1/2 large onion 1 medium carrot, peeled 1 small stick of celery 2 garlic cloves, peeled olive oil 70g bacon in small cubes 500g round steak in bite sized pieces 1 tablespoon all purpose flour salt and freshly ground black pepper 1 tablespoon unsalted butter 2 tablespoons crushed canned tomatoes 2/3 cup (160 ml) red wine — not your cheapest, not your best 2 tablespoons water 1 bay leaf 3 sprigs of
fresh thyme 1 sprig
fresh oregano, + a few leaves extra
for serving Preheat the oven to 150 °C / 300 °F.
I also substituted
fresh cilantro
for the rosemary and
thyme.
for grilled summer vegetables 1 small italian eggplant (about 2 cups when cut into big cubes) 1 small zucchini (about 2 cups when cut into big cubes) 1/2 small red onion (1/4 of a large red onion) 3/4 cup cherry tomatoes 4 sprigs
fresh thyme, leaves stripped
For a classic roast chicken, stuff the cavity with
fresh thyme, a punctured lemon and plenty of garlic and onion.
The flavor of the leeks mixed with the
fresh sage and
thyme made
for a wonderful savory combination; we'd highly recommend using
fresh herbs if you can get ahold of them!
2 tablespoons olive oil 2 tablespoons butter, softened 2 pounds portobello mushrooms, in 1 / 4 - inch slices (save the stems
for another use)(you can use cremini instead, as well) 1/2 carrot, finely diced 1 small yellow onion, finely diced 2 cloves garlic, minced 1 cup full - bodied red wine 2 cups beef or vegetable broth (beef broth is traditional but vegetable to make it vegetarian; it works with either) 2 tablespoons tomato paste 1 teaspoon
fresh thyme leaves (1/2 teaspoon dried) 1 1/2 tablespoons all - purpose flour 1 cup pearl onions, peeled (thawed if frozen) Egg noodles,
for serving Sour cream and chopped chives or parsley,
for garnish (optional)
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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
1 green (or semi-ripe) plantain 1 cup dried aduki beans, soaked overnight and left to sprout * 1/2 cup red lentils, rinsed 150 g snake beans, cut into 5 - cm [2 - inch] pieces 1 tablespoon curry powder 1/4 teaspoon asafoetida (hing), optional 1 tablespoon minced ginger (make your own) 1 small / medium onion, sliced or diced (optional) 2 cloves garlic, finely chopped or minced (optional) 10 — 12 fenugreek seeds 6 — 7 curry leaves (
fresh or dried or substitute with 1 bay leaf) 2 — 3 Roma tomatoes, diced (
fresh or canned is also good) 6 — 7 sprigs
fresh thyme (or use 1 teaspoon of dried
thyme) Salt to taste 2 — 3 tablespoons coconut (or vegetable) oil 4 — 5 bunches of
fresh coriander (cilantro)
for garnish
For the
fresh thyme, I just slide off as much leaf as I can.
1 1/2 pounds boneless skinless chicken 1 teaspoon kosher salt, divided 1/4 teaspoon freshly ground pepper 1/2 cup King Arthur All - Purpose Flour 4 teaspoons extra-virgin olive oil 8 ounces sliced mushrooms 1 cup finely chopped leeks, white and pale green part only, washed 1/2 teaspoon chopped rosemary 1/2 teaspoon dry
thyme 1/2 cup dry white wine 2 cups reduced - sodium chicken broth 3 tablespoons Cabot Light Sour Cream 1 cup Cabot Seriously Sharp Cheddar, shredded Chopped
fresh parsley or chives
for garnish, optional
For the
thyme raspberry cookie, I used the same shortbread base, but replaced the rosemary with 1 1/2 teaspoons of
fresh thyme and 2 tablespoons of coarsely chopped freeze dried raspberries.
Ingredients 1 lb ground lamb 2 tablespoons
fresh Thyme Olive oil
for drizzling 4 cups beet greens (including the stems) 4 large cloves garlic minced 1 medium onion diced finely 1 teaspoon cinnamon 1 teaspoon ginger 1/4 teaspoon clove 1/4 tsp salt
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
1/2 package gluten - free rice pasta 3 medium sized zucchinis 4 tomatoes + Italian seasoning such as basil, oregano, salt and pepper OR your favourite dairy free Margherita sauce
fresh herbs
for topping such as basil or
fresh thyme (I used
thyme)
1 head garlic Extra-virgin olive oil,
for drizzling 4 tbsp butter 4 sprigs
fresh thyme 2 cups fruity red wine, such as Gamay or Barbera Coarse salt 4 lb
fresh mussels, scrubbed thoroughly 1/2 flat leaf parsley, chopped
Salsa Verde from Botanica Super Bowl with Parsley Cashew Pesto from Scaling Back Deconstructed Spring Roll Bowls from Oh, Ladycakes Roasted Vegetable Tacos with Chimichurri from Minimalist Baker Spicy Broccoli Bowl with Creamy Ginger Lentils from Dolly and Oatmeal Creamy White Bean Soup With Kale, Rosemary, and Lemon by The First Mess Fudgy Dark Chocolate Balsamic Basil Brownies from Spice and Sprout Tomato
Thyme Galette with Pine Nut «Parmesan» from The Green Life Fattoush Nachos With Crispy Za'atar Roasted Chickpeas from The Full Helping Creamy Roasted Poblano Sauce from YumUniverse Cauliflower Potato Leek Gratin with Hazelnut Béchamel + Crispy Sage from What's Cooking Good Looking Moroccan Carrots With Aleppo Pepper and Mint from Saveur Millet Tabbouleh from Blissful Basil Sweet Potato + Black Bean Tacos with Green Dill Sauce from Homespun Capers Chilaquiles with Cilantro Cream from One Part Plant Cookbook Minty Fruit Salad by Mark Bittman Tomato Salad With Cardamon from Bon Appetit The Green Drink with Pineapple + Mint from With Food + Love Homemade Red Harissa from Naturally Ella Toasted Pumpkin Seed Dip with
Fresh Herbs from Happy Hearted Kitchen 5 Minute Magic Green Sauce from Pinch Of Yum Blackberry Basil Healing Mask (recipe
for your face!)
For example: comté and parmesan with a pinch of cayenne, some smoked paprika and chopped
fresh thyme.
What's in it: 1/2 butternut squash, peeled and cut into 1/2 inch cubes (about 2 - 3 cups) Prepared cornbread *, cut into 1/2 inch cubes (about 3 - 4 cups) Multigrain bread, cut into 1/2 inch cubes (about 3 - 4 cups) 1/2 small onion, chopped 2 cups chopped kale 1 1/2 -2 cups chicken or vegetable broth 2 large eggs 1/2 cup dried cranberries 4
fresh sage leaeves 3 sprigs of
fresh thyme (or 1 tspn dried
thyme) Salt and pepper to taste
For vegetarian version: 2 cups roughly chopped portobello mushrooms
For non-vegetarian version: 3 lean turkey italian sausages
1/3 cup Naosap Wild Rice (1 cup cooked) 1 carrot, chopped fine 1 small onion, chopped fine 3/4 cups chopped mushrooms, chopped 3 cloves of garlic 1/2 cup walnuts 1/3 cup
fresh parsley 1/2 teaspoon cayenne pepper 1 teaspoon dried
thyme 1 - 2 teaspoons fine sea salt 1/2 — 1 teaspoon
fresh cracked black pepper grape seed oil
for cooking about 1/3 cup chickpea flour
for coating
Ingredients: 2 tablespoons olive oil
for frying 1 small white onion, finely chopped 2 medium - sized carrots, finely chopped 1 pack of Sainsbury's Mushroom Mince 3 cloves garlic, minced 1cup of cooked brown lentils 1 tin of chopped tomatoes or Italian passata 3 tablespoons tomato paste 2 teaspoons
fresh thyme leaves + extra
for sprinkling 1 / 4teaspoon salt, or to taste 1 tablespoon of dry basil 1 teaspoon of miso paste (optional but adds a depth of flavour) Pasta of your choice — I have used linguine
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
1/2 onion, finely chopped 2 garlic cloves, very thinly sliced 1 cup tomato puree (such as Pomi) 2 tablespoons olive oil, divided 1 small eggplant (my store sells these «Italian Eggplant» that are less than half the size of regular ones; it worked perfectly) 1 smallish zucchini 1 smallish yellow squash 1 longish red bell pepper Few sprigs
fresh thyme Salt and pepper Few tablespoons soft goat cheese,
for serving
For the loaf — 190 g (1 cup) green lentils — 100 g (1 cup) walnuts — 60 g (1/2 cup) hazelnuts and cashew nuts — 3 ground flax seeds + 6 tablespoons water — 2 big onions, chopped — 3 cloves garlic, chopped — 120 g (1 cup) carrot, chopped — 1 medium apple, peeled and grated — 40 g (1/2 cup) oat flour — 60 g (3/4 cup) whole wheat breadcrumbs — 1 teaspoon
fresh rosemary, chopped — 1 teaspoon
fresh thyme, chopped — 1 teaspoon chili flakes (optional)-- 1/2 bunch parsley, chopped — salt, pepper
I substituted crushed tomato
for the tomato puree and used Herbes de Provence instead of
fresh thyme.
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)
1 tablespoon olive oil 1 small onion, chopped 2 carrots, cut in 1/4 inch pieces 1 celery rib, cut in 1/4 inch dice 1 small rutabaga, peeled, cut in 1/4 inch dice 1 small fennel bulb, trimmed, fronds removed, cut in 1/4 inch dice 1 small zucchini, cut in 1/4 inch dice 6 cups chicken stock 1 15 - ounce can chopped tomatoes with juice 1 bay leaf 1 teaspoon dried oregano 1 teaspoon dried
thyme 1 teaspoon salt, plus extra to taste 1 teaspoon freshly ground black pepper 1 2 - inch chunk of rind from Parmigiano or Pecorino Romano cheese 1 15 - ounce can cannellini or northern beans, drained 2 - 3 large Swiss chard leaves, ribs and stems removed, coarsely chopped Grated Parmigiano or Pecorino Romano cheese
for garnish
Fresh Italian parsley leaves
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
The Sauce: 3/4 cup water 30 plum tomatoes, halved 1 medium onion 1 large potato, peeled and quartered 1 large chayote squash, peeled and quartered 4 medium tomatillos, husked and chopped 6 red bell peppers, stemmed and seeded 2 cayenne chiles, seeds and stems removed 1 pasilla chile, seeds and stem removed 1 chile piquin, seeds and stem removed 1 guajillo chile, seeds and stem removed 3 chiltepin chiles (add more
for extra heat) 3 bay leaves 2 sprigs
fresh thyme 1/3 teaspoon powdered annatto seeds (achiote) Salt and pepper to taste
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