Chop up a about
a tablespoon of fresh thyme leaves and combine with chili flakes, salt and pepper in a bowl.
Combine two cans of tuna, two eggs,
a tablespoon of fresh thyme, salt, pepper and 1 / 8th cup gluten free breadcrumbs or matzoh meal.
1 Golden Beet 1 Red Beet 1 small sweet potato (it adds contrast and creamy texture) 1/4 cup seasoned rice vinegar 2 tablespoons of Extra Virgin Olive Oil 1 - 2
Tablespoons of fresh thyme, tarragon and mint.
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
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
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)
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
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
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 Tablespoons Fino sherry
Ingredients Crust -1 large head
of cauliflower -1 / 2 cup almond meal -1 / 2 cup gluten free all purpose flour -1
tablespoon extra virgin olive oil -1 1/2 teaspoons baking powder -1 tsp salt -1 / 4 teaspoon black pepper (it would be great to add in herbs into the crust like
fresh rosemary and
thyme!
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.
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
2
tablespoons olive oil 2
tablespoons unsalted butter 2 large sweet onions, peeled and sliced thinly into half moons 1/2 teaspoon salt Cracked pepper 4 sprigs
of fresh thyme (or about 1/2 teaspoon dried
thyme — more to taste) 3 cloves
of garlic, minced 1/2 cup heavy cream 1 egg, beaten 5 - 6 oz Swiss cheese, shredded (
fresh is really important here, not the bagged stuff)
To add extra flavor to the cream sauce, at the end
of Step 3 stir in 1
tablespoon chopped
fresh herbs, such as
thyme, sage or parsley.
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.
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
I never have
fresh thyme so I use about one
tablespoon of dried -LSB-...]
250 g peeled potatoes 1 large zucchini, cleaned and cut into pieces 1 clove
of garlic, peeled and cut into halves 2 - 3 cm
fresh ginger root, peeled and chopped 2
tablespoons extra virgin olive oil 2
tablespoons shoyu a pinch
of Himalayan salt freshly ground white pepper, to taste 1 teaspoon vegetable stock powder 200 ml unsweetened and unflavoured oat milk 150 g plain tofu 2
tablespoons nutritional yeast flakes 3 teaspoons mild curry powder a handful
of fresh basil, cleaned a few
fresh thyme sprigs, cleaned 4 teaspoons agar agar powder mixed with 100 ml unsweetened and unflavoured oat milk 50 - 60 g vegan ham, chopped
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.
2 1/2 pounds fingerling potatoes, scrubbed, sliced in half lengthwise 1 teaspoon salt, divided 1
tablespoon olive oil 1 medium sweet onion, thinly sliced in rings 1 medium red bell pepper, cored, seeded, sliced into thin strips 1 (10 - ounce) package frozen artichoke hearts, thawed 1/2 teaspoon freshly ground black pepper 1
tablespoon minced
fresh thyme 1
tablespoon minced
fresh parsley 3/4 cup dairy - free sour cream substitute (or soft tofu, mashed and combined with 1 1/2 teaspoons distilled white vinegar) 3/4 cup milk
of choice (rice, soy, hemp) 1 cup dairy - free Swiss cheese substitute 1/2 cup gluten - free, dairy - free cracker crumbs (use buttery - type cracker) Vegetable oil spray
What's in it: 2
Tablespoons olive oil 5 cloves
of garlic, finely chopped 3 or 4 large shallots, finely chopped (about 1 cup) 2 large carrots, finely chopped (about 1 cup) 1 stalk
of celery, finely chopped (about 1/2 cup) 1 red bell pepper, seeded and finely chopped 10 ounces cremini mushrooms, finely chopped (about 2 cups) 1 cup green lentils 1
tablespoon italian herbs (I used half
fresh chopped
thyme and half dried oregano, but use any that you like,
fresh or dried) 1/2 teaspoon red pepper flakes (optional) 1/2 cup red wine 2
Tablespoons tomato paste 2, 14 oz cans diced tomatoes (low sodium or no salt added, if possible) 14 oz water (you'll fill one
of those empty tomato cans to measure) Salt and Pepper to taste
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
Ingredients - 2
tablespoons unsalted butter -8 oz
of thick cut bacon cut into bite size pieces - 8 oz
of sliced mushrooms - 2 shallots, thinly sliced -
Fresh thyme - 8 large eggs, at room temperature - 1/2 cup (120 ml) half & half - 2 teaspoons
of salt - pinch
of ground nutmeg - 1/2 cup (120 ml) Gruyère, finely grated - prepared pie crust (or make this homemade recipe by All Recipes)
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
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
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
1 cup French lentils 1 teaspoon salt 1 medium head
of escarole (about 12 ounces) 1
fresh fennel bulb 2
tablespoons olive oil or walnut oil 3 garlic cloves, pressed 2 teaspoons ground fennel seeds 1 1/2 teaspoons dried
thyme (or 1 - 2
tablespoons chopped
fresh thyme) 3/4 cup chopped, toasted walnuts Lemon wedges or a cruet
of vinegar
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.
1 whole fish, grouper preferred Chile paste (chiles
of choice blended with a little vegetable oil) Juice
of 1 lime Vegetable oil 1 stalk celery, chopped 1 small onion, chopped 1 small bell pepper, stem and seeds removed, chopped 2 tomatoes, peeled and chopped 2
tablespoons tomato paste 1 teaspoon
fresh thyme
2
tablespoons olive oil 4 cloves minced garlic 1/4 teaspoon crushed red pepper 1 28 - ounce can crushed tomatoes 1/4 cup vodka 1/4 teaspoon dried
thyme 1/4 teaspoon dried oregano 1/2 teaspoon salt A few dashes
of fresh black pepper 1/2 cup sliced or slivered almonds 1/4 cup finely chopped
fresh basil, plus extra for garnish 1/2 pound penne pasta
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
Linguine with creamy tomato,
thyme, caper and bacon sauce slightly adapted from the always great Olive magazine 4 slices
of bacon, cut into 1/2 cm pieces 2 large garlic cloves, crushed 6 sprigs
of fresh thyme 1 x 400g can
of chopped tomatoes 2 teaspoons granulated sugar salt and freshly ground black pepper 2
tablespoons capers — soak them in cold water for 15 minutes before using, then drain 3
tablespoons heavy cream 200g linguine In a medium saucepan, over high heat, cook the bacon, stirring occasionally, until crisp.
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
2 Large Heads
of Garlic 2
Tablespoon Olive Oil, Divided 1 Large Leek, Chopped 4
Fresh Thyme Sprigs 4 Cups Chicken Broth 3 Yukon Gold Potatoes, Peeled and Diced 1
Tablespoon Dried Oregano Salt and Pepper To taste
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)
3
tablespoons all - purpose flour 1 teaspoon salt 1 teaspoon smoked paprika 1/4 teaspoon ground black pepper 3
tablespoon + more if you need it olive oil 1 medium - sized chopped yellow onion 4 medium - sized carrots, peeled and chopped 2 large yams (sweet potatoes), washed and chopped 4 clove garlic, crushed 1 handful
of fresh parsley or 2
tablespoons of dried 1/4 teaspoon dried
thyme 12 - 14 ounces
of red wine, something you would drink 1 cup low sodium beef stock (I only had vegetable and used that) 3
tablespoon apple cider vinegar
1 pound grass - fed ground beef 1/4 pound beef heart, minced or finely chopped 1 medium onion, finely chopped 2 cloves garlic, minced 2
tablespoons chopped
fresh parsley 1 medium carrot, peeled and grated 1 teaspoon Dijon mustard 1/2 teaspoon
thyme 1/2 teaspoon sage 1 teaspoon sea salt 1/4 teaspoon black pepper Couple shakes red chili flakes or dash
of chili powder 1 egg
Keep the parsley or use the same amount
of chopped cilantro or even 1 - 2
Tablespoons fresh thyme.
* 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
Ingredients: 1 pint
of ripe strawberries (2 cups) 1 - 2 cloves
of garlic 1
tablespoon dijon mustard 1/4 cup olive oil 14 cup balsamic vinegar 1
tablespoon honey 1/2 teaspoon
fresh thyme 1/2 teaspoon
fresh rosemary Salt & pepper, to taste
Ingredients: 3
tablespoons olive oil or bacon drippings 1 cup thinly sliced onion 1 teaspoon salt 1 1/2 cups thinly sliced leeks — white and light green bits only 3
tablespoons minced
fresh garlic 1 cup thinly sliced celery 1 cup thinly sliced carrots 1/2 cup thinly sliced
fresh shiitake mushrooms 1 pound boneless rabbit meat 1
tablespoon each
fresh minced rosemary leaves,
fresh thyme leaves and minced
fresh sage leaves 1 teaspoon smoked Spanish paprika 1 cup dry white wine 1 1/2 -2 quarts
of rabbit stock (or chicken stock, if you must — or water, if you haven't anything else) 1 1/2 pounds freshly shelled horticultural beans the meat from the rabbit stock, if you have any 1 bay leaf salt and freshly ground pepper to taste 2
tablespoons minced
fresh herbs — I used rosemary,
thyme, sage and flat - leaf parsley — for garnish
Ingredients 2 beets, cleaned and cut into pieces the juice
of 2 oranges a few pinches
of whole sea salt julienned orange zest, to taste (choose organic oranges)
fresh thyme leaves, to taste (keep some for garnish) 1 - 2
tablespoons rice malt syrup extra virgin olive oil balsamic vinegar, to taste freshly ground black pepper, to -LSB-...]
Now take the slices
of potato and onion in another bowl and season them with salt and pepper and add 1
tablespoon of olive oil and
fresh thyme.
2 teaspoons olive oil 1 small red onion, cut into thin half moons 3 cloves garlic, minced 1
tablespoon fresh chopped
thyme 8 oz cremini mushrooms, sliced in half 2
tablespoons breadcrumbs (plain or seasoned) 2 cups vegetable broth 1/2 teaspoon salt Juice and zest
of 1/2 a lemon Lots
of fresh black pepper 3 cups cooked fava beans (or two 15 oz cans, rinsed and drained)