A drizzle of olive oil and a sprinkle
of fresh thyme leaves are added to the pan with the walnuts, and that combination, paired with the bite of arugula makes a fantastic simple, healthy salad.
Chop up a about a tablespoon
of fresh thyme leaves and combine with chili flakes, salt and pepper in a bowl.
I chose to add crisped prosciutto as garnish, but there are so many options, like sour cream, cashew cream, green onions, or simply a sprinkling
of fresh thyme leaves.
Author: Mahy Serves: 12 Ingredients: Crust: 2 large sweet potatoes shredded in a food processor to make 3 cups pinch of salt 1 teaspoon of olive oil 2 teaspoons
of fresh thyme leaves Eggs: 12 Fresh eggs 12 Tablespoons of... Continue Reading →
However you do Autumn — whether you're slipping into your flip flops like me, or tugging on your cozy Hunter rain boots, there's no better way to return to the table than with this hearty salad of tender - crisp grilled asparagus, sweet Vidalias kissed with a bit of char, ripe succulent figs, toasty hazelnuts, an earthy flutter
of fresh thyme leaves, and a drizzle of rich, aged balsamic.
Enjoy with a generous sprinkling
of fresh thyme leaves and some finishing salt!
No recipe needed — just cube whatever good bread you have around, toss with a little olive oil, salt, pepper, garlic powder, and a bunch
of fresh thyme leaves.
Not exact matches
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
Cover the bottom
of a roasting pan or baking tray in olive oil and place the tomatoes, peppers with the garlic,
fresh rosemary, dried
thyme, bay
leaves, salt and a drizzle more olive oil on top.
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
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
1 teaspoon olive oil 1/4 cup finely chopped shallot 1 red pepper, finely diced 1/2 to 1 habanero pepper, seeded and minced 3 cloves garlic, minced 2 teaspoons
fresh minced ginger 2 bay
leaves 1 star anise 2 teaspoons mild curry powder Pinch cinnamon About 3 stems
of fresh thyme 1/2 teaspoon salt 3/4 cup light coconut milk 3/4 cup water 16 oz can black eyed peas, drained and rinsed 1 teaspoon light agave nectar Juice from about 1/2 a lime
2 tablespoons unsalted butter 2 garlic cloves, chopped 2 leeks, including light green parts, sliced and thoroughly rinsed 1 celery stalk, diced 1 small onion, diced 3 1/2 cups diced, peeled pumpkin 1 bay
leaf 2 sprigs
of fresh thyme 2
fresh sage
leaves 2 quarts chicken stock 1 tablespoon kosher salt freshly ground black pepper, to taste 3 Tablespoons Fino sherry
Ingredients -3 tablespoons
of butter -5 cups
of thinly sliced onions -1 tablespoon
of sugar -1 tablespoon
of balsamic vinegar -3 garlic cloves, minced -1 tablespoon, chopped
fresh thyme leaves -3 tablespoons all - purpose flour -1 cup
of porter, stout, or any dark beer that you have -6 cups
of chicken stock - Salt and pepper to taste -1 baguette, sliced - equal parts
of grated parmesan and Swiss cheese.
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.
Not that garlic needs help in the flavoring department, but
fresh thyme and sage, plus a bay
leaf balance out the super savory leanings
of the garlic.
2 cups chicken or vegetable stock 3 - 4 cups water 1 bay
leaf 2 sage
leaves 1 sprig
fresh thyme,
leaves removed, stems discarded a dozen medium cloves
of garlic, smashed peeled, and chopped 1 teaspoon fine grain sea salt
2 medium leeks 1 tablespoon butter 2 tablespoons olive oil 1 tablespoon water 1/2 teaspoon salt, or more according to your taste few twists
of freshly ground pepper large stem
of thyme,
left intact 1/2 teaspoon
fresh thyme leaves 1 large stem
fresh sage (about 8 to 10
leaves),
left intact
fresh thyme, chopped 2 heads
of garlic, cloves peeled and
left whole 4 cups chicken (or veggie) stock 1/2 cup 2 % milk 1/4 tsp.
Remove bay
leaves and
thyme stems (if you can see them) then serve in a big, wide bowl, topped with a scoop
of rice and garnished with
fresh thyme.
Filling: 2 red bell peppers 11 tbsp olive oil, divided 1 small butternut squash, cut into 1» cubes Kosher salt Freshly ground pepper 1 small red - skinned sweet potato, peeled, cut into 1/2» cubes 4 oz
of cherry tomatoes, cut in half 1 tbsp balsamic vinegar 2 small onion, thinly sliced 1 small fennel bulb, thinly sliced 2 tsp
fresh thyme leaves, divided 4 oz
fresh goat cheese, crumbled 2 large eggs 3/4 cup heavy cream
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.
I use silver
thyme, a bit
of oregano and sometimes a bit
of basil and or tarragon if they are around
fresh and a bay
leave.
< 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.
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
This hearty French beef stew gets its flavor from a whole bottle
of red wine, aromatics, bacon, and a
fresh herb bouquet garni made from bay
leaf, parsley stems and
thyme sprigs.
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.»
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.
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
This hearty French beef stew gets its flavor from a whole bottle
of red wine, aromatics, bacon and a
fresh bouquet garni made from bay
leaves, parsley stems and
thyme sprigs.
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 tbsp olive oil 1 med onion, coarsely chopped 4 cloves garlic, minced 1/2 red bell pepper, diced 1/2 green bell pepper, diced 10 pieces okra, tops removed, sliced 1 cup chopped pumpkin or squash (if out
of season use 1 can puree) 3 sprigs
fresh thyme leaves (about 1/2 tsp), dried okay 1 tsp sea salt, more to taste 1/2 tsp black pepper, more to taste 1 can (about 2 cups) coconut milk 1 cup chicken broth (or vegetable stock to make vegetarian / vegan) 1 scotch bonnet or habanero pepper (optional) 1 lb
fresh spinach, stems included, coarsely chopped 6 chives, chopped
To finish them off, I add a whole bunch
of shallots — mushrooms and shallots are fantastic partners - in - crime — some
fresh thyme leaves, and butter.
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
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
Ingredients: About a lb, give or take,
of salmon or any other fish you might have, in chunks, skin removed (clams are an obvious choice too) / 3 cups chicken broth / 2 slices bacon, chopped / 1 onion, diced / 2 T flour / 1 bay
leaf / 2 sprigs
fresh thyme leaves, chopped / 2 large potatoes, peeled and chopped / 2 cups milk / 1 cup half & half / 2 T sherry vinegar / Dash
of Worcestershire sauce (optional) / Salt & 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
Stuffing 1 1/2 cup / 300 g uncooked millet or white quinoa 1 large knob
of coconut oil, ghee or olive oil 2 large onions, finely chopped 9 oz / 250 g brown mushrooms, quartered 2 large stems kale, stems removed and finely chopped 3 tbsp white wine or water 1 tsp dried
thyme sea salt and pepper 1 cup / 3,5 oz / 100 g cranberries (
fresh, frozen or dried) 1 handful raw almonds, coarsely chopped (use pumpkin seeds for a nut free alternative) 2 stems flat -
leaf parsley, finely chopped, save a little for serving 5 1/2 oz / 150 g goat's or sheep's feta cheese (optional), save a little for serving
Serve the soup in bowls with a couple
of spoonfuls topping, a good drizzle
of olive oil and a few
leaves of fresh thyme.
Mixed with
fresh spinach
leaves, rosemary, and sprigs
of thyme.
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)
Healthy Recipes: 10 Days
of Healthier Thanksgiving Recipes Sage and Butternut Squash Soup Serves: 12 Total Time: 1 hr 20 min / Prep Time: 20 min Ingredients 2 2 1/2 pound size seeded butternut squash cut lengthwise 4 tablespoon good olive oil 2 diced medium celery stalks 2 large, thinly cut shallots 1 medium carrot, diced 3 stems
fresh thyme 1
fresh or dried bay
leaf 1 tablespoon cut - up
fresh sage
leaves 24 whole sage
leaves for embellishing Salt and pepper 1 32 ounce carton chicken...
Ingredients: 1 each onion diced 3 each garlic cloves minced 1 each smoked ham hock 1 teaspoon ground cumin 6 each
fresh thyme sprigs
leaves picked 2 each bay
leafs 2 Tablespoons apple cider vinegar 2 Tablespoons NW Elixirs Hott Sauce # 1 Salt and Ground black pepper to taste 3 cups dry black eyed peas, soaked in water overnight 8 cups
of water Instructions: Soak the Black Eye Peas in cold water over night.When ready to cook; in large pot heat olive oil and add onions, sauté until translucent.
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
Truffle oil, grated Parmesan cheese and
fresh thyme leaves bring the flavors
of this recipe to devilishly good levels.
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
brown sugar -3 bay
leaves -
leaves of 4
fresh thyme sprigs - handful
of parsley, chopped -1 / 2 tsp.
Ingredients 3 1/2 -2 lb pumpkins, peeled and cut into 1 - inch cubes 6 leeks, white and light green parts only, halved and thinly sliced 1 stick butter 1/2 cup
of water or stock 2 1/2 lbs hot or sweet Italian sausage (I used hot turkey), removed from the casing 3 sweet onions, chopped 3 fennel bulbs, chopped 1 tbsp
fresh chopped
thyme leaves 1/4 cup dry white wine 4 loaves ciabatta, cut into 1 inch cubes 4 cloves garlic, chopped 1/2 cup sage
leaves, coarsely chopped 6 eggs, lightly beaten 2 cups chicken stock 1/2 cup chopped
fresh parsley
* About 2 cups packed torn sourdough (or ciabatta) bread pieces * 5 tablespoons olive oil, divided * 6 white or red (or a combination
of the two) heads
of endive, root ends trimmed off, and sliced lengthwise in half * 1 tbsp butter, preferably organic and pastured * 1 tbsp
fresh thyme leaves, plus a few sprigs for scattering over the finished dish * Small handful
of fresh parsley, chopped, plus more for garnish (optional) * About 10 (feel free to use a few more if they are very small and you love them) anchovy fillets (optional) * Sea salt and freshly ground black pepper
In a small bowl mix the olive oil, garlic, lemon and
leaves from the a couple
of sprigs
of fresh thyme.