-1 head of cauliflower
-Fresh thyme, to your liking
-2 bay leaves
-4 c. vegetable or chicken stock, more or less, depending on the size of the cauliflower
-1/3 c. melted butter
-Fresh cracked pepper
Preheat your oven to 400°. Trim the bottom of the cauli- flower and remove all the leaves and the stem, but with- out breaking apart. Give it a quick rinse and pat dry.
Place the cauliflower in a pot and cover with stock, add fresh thyme and bay leaf. Bring to a boil and simmer for 12 minutes.
Drain and transfer the cauliflower head in a cast iron skillet or any oven proof pan. Ladle a little of the cooking stock over the cauliflower then drizzle with melted butter on top. Sprinkle with fresh thyme and pepper.
Roast in the oven for 10-15 minutes, depending on the size of your cauliflower, until golden. Baste with cooking juice from time to time.
Check with a knife, if it slides in easily, then it’s cooked. You can broil for an extra 2 minutes if you want to give it a bit more color, but keep an eye on it so it doesn’t burn.
Remove from the oven and sprinkle with fresh thyme. Slice, and serve with an extra drizzle of the buttery cooking juices. Enjoy!
Serves 4 to 6
-3 T. butter
-1 T. olive oil
-8 c. thinly sliced cored green cabbage (~ 1/2 large head)
-1 lg. onion, chopped
-8 lg. fresh thyme sprigs
-6 c. low-salt chicken or vegetable broth
-1 1/4 lbs. Golden Delicious (or similar) apples, peeled,
cored and cut into 1/2-inch cubes
-Chopped fresh thyme
Melt 1 tablespoon butter with oil in heavy large pot over
medium-high heat. Add cabbage and onion; sauté until
vegetables wilt and brown, stirring occasionally, about
Add 8 thyme sprigs and sauté 1 minute longer. Add broth
and bring to boil. Reduce heat to medium and simmer 5
minutes. Season to taste with salt and pepper.
Melt remaining 2 tablespoons butter in heavy large skillet
over medium-high heat. Add apples and sauté until brown
and tender, stirring occasionally, about 12 minutes.
Season with salt and pepper, to taste.
Remove thyme sprigs from soup. Ladle soup into bowls;
garnish with apples and chopped fresh thyme and serve.
1 bu. collard greens*, chopped
1 bu. kale*, chopped
1 bu. spinach*, chopped
½ c. extra-virgin olive oil
7 garlic cloves, minced
½ c. whole wheat pastry flour
2 lg. yellow onions*, diced
2 lg. red bell peppers, diced
2 celery ribs, halved & chopped
¼ t. cayenne pepper
6 c. vegetable stock
1 T. minced fresh thyme
1 t. filé powder*
1 T. “hot” apple cider vinegar*
2 lg. scallions, thinly sliced for garnish
Stir in the thyme and simmer for 2 minutes. Remove from heat, stir in the filé and the hot apple cider vinegar, and set aside to cool for 10 minutes.
This recipe is more of a guide to help with strengthening intuitive cooking, thus no measurements.
-Extra virgin olive oil
-Salt & pepper
-White wine (optional)
-Other spices (optional)
6 to 8 servings
-¾ c. plus 1 T. extra-virgin olive oil, more for serving
-¼ c. packed fresh oregano leaves
-3 T. packed fresh thyme leaves
-1 t.coarse kosher salt, more to taste
-3 pita breads, whole wheat or regular
-1 ½ lb. small, thin eggplant like Japanese or Italian
-3 garlic cloves, minced
-⅓ c. plain Greek yogurt
-Juice of 1/2 lemon, more to taste
-½ t. black pepper
-Fresh mint leaves, for garnish (optional)
-Pitted, sliced dates, for garnish (optional)
-Pomegranate seeds, for garnish (optional)
Split pita breads in half along their seams to make 6 flat rounds. Brush both sides of each pita round with herb purée.
Heat the grill. Meanwhile, in a blender combine 3/4 cup olive oil, the oregano, thyme and 1/2 teaspoon salt. Blend until you have a rough purée, 2 to 5 minutes depending on how strong your blender is. Taste and add a pinch of salt if needed. Purée should be well seasoned.
When grill is hot, cook the eggplant, whole, until skins are shriveled and flesh has collapsed, about 8 to 12 minutes per side. Transfer to a bowl to cool.
Grill pitas until crisp, about 30 seconds to 1 minute per side. Let rest for a minute or two until cool enough to handle but still very warm, then slice each round into 6 wedges.
Peel eggplant and put flesh in a food processor with remaining 1 tablespoon oil, the garlic, yogurt, lemon juice, pepper and remaining 1/2 teaspoon salt. Purée, then taste and add more lemon or salt (or both) if needed. Serve the dip spread on a plate, drizzled with more olive oil and garnished with mint, dates and pomegranate seeds if desired. Enjoy!
-8 c. of sour dough bread, cubed (~1 loaf)
-3 T. unsalted butter, divided
-2 shallots, minced
-4-5 celery stalks, trimmed & thinly sliced
-2 medium leeks, cleaned & thinly sliced
-2 garlic cloves, minced
-6 fresh sage leaves, chopped
-3/4 t. dried or fresh thyme
-1/2 t. freshly ground pepper
-1 c. low-sodium vegetable or chicken stock
-3/4 T. salt
-1 lg. egg, lightly beaten
-3 Fuyu persimmons, cubed
Preheat the oven to 200°. On a parchment or foil lined baking sheet, spread out the cubes of sour dough bread. Bake for 10 minutes, until lightly toasted yet still pale in color. Set aside.
Raise the heat on your oven to 300°. To a large saucepan or pot, set over medium heat, add two tablespoons of olive oil and a tablespoon of butter. When the butter has melted, add the minced shallot, celery and leek. Cook until softened, about 10 minutes.
Add the garlic, sage, thyme and pepper; cook until mixture is fragrant, about 2 minutes. Pour in the veggie or chicken stock and toss until everything is completely mixed. Give the stuffing a taste and add salt according to your liking; this amount will vary depending on how salty your stock is. (Note: I added about 3/4 teaspoon salt.) Fold in the egg and cubed persimmons; toss until completely combined.
Transfer the stuffing to a 10″ by 8″ casserole dish, spreading it out evenly. Bake for 30-40 minutes, until the top of the stuffing is golden brown. Enjoy!
From pbs.org/food, 11/13… Read the rest
-2 lbs. fingerling potatoes, cut into 1-inch chunks
-3 T. extra-virgin olive oil
-1/4 c. white wine
-2 t. coarse sea salt
-1/2 t. fresh ground black pepper
-1 T. minced fresh thyme leaves
-1 clove garlic, finely minced
-1/2 c. buttermilk
-1/4 c. plain nonfat Greek yogurt
-1 T. lemon juice
-1 T. grated lemon zest
-1 T. honey
-1 T. minced fresh chives
-1 T. minced fresh dill
-1 T. minced fresh mint
-1/2 t. fine sea salt
1/4 t. ground black pepper
Preheat the oven to 400°. In a large bowl, combine potatoes, oil, wine, salt, pepper and thyme. Toss well to coat.
Arrange potatoes in a single layer on two large rimmed baking sheets. Cover tightly with aluminum foil and cook 15 minutes. Remove the foil and continue to roast potatoes until golden brown, about 30 minutes more.
Remove both baking sheets from the oven and toss potatoes with the minced garlic. Place potatoes back in the oven and cook for another 10 minutes until deep golden brown and garlic is fragrant (but not burnt).
Meanwhile, combine all dressing ingredients in a small bowl, whisking until well combined. Spoon dressing over potatoes and serve. Enjoy!
-1/2 c. dark brown sugar, packed
-1/4 c. honey
-4 T. (1/2 stick) unsalted butter
-1/2 c. fresh thyme sprigs
-6 large ripe but firm plums (about 2 lbs.), halved & pitted
-Crème fraîche, to garnish
-Additional fresh thyme sprigs, to garnish
Preheat oven to 475°. Stir first 4 ingredients in large ovenproof &
nonstick skillet over high heat until butter melts.
Cook for 2 minutes, stirring constantly. The mixture will bubble
Add plum halves, cut side down. Cook plums without stirring
for 2 minutes. Turn plums over and transfer skillet to oven.
Roast until caramel is deep brown, checking frequently to
prevent burning, about 4 minutes.
Divide plum halves among 6 plates. Spoon sauce from skillet
over plums, leaving most of thyme sprigs behind.
Drizzle plums with crème fraîche, garnish with additional thyme
sprigs, and serve. Enjoy!
Adapted from Bon Appétit, 8/05… Read the rest
-1 1/2 lbs. Desirée potatoes, unpeeled & quartered lengthwise-sea salt
-1/3 c. extra virgin olive oil
-10 large garlic cloves, unpeeled
-2 T. fresh thyme
Add potatoes to a saucepan and cover with cold water.
Add salt to taste and bring to a simmer. Cook for 5 minutes.
Drain thoroughly and allow to cool completely.
Warm the oil in a heavy frying pan over medium-low heat.
Add the garlic and sauté gently until just beginning to color
and soften, about 10 minutes. Use a slotted spoon to
transfer garlic to a plate. Set aside.
Increase heat to high, add the potatoes and sauté, shaking
the pan back and forth, until almost tender, about 12
Add the sautéed garlic, thyme and salt to taste. Continue to
sauté until the potatoes are crisp and golden, about 2
Transfer to a serving dish and serve at once. Have guests
squeeze the garlic cloves from their papery sheaths onto
their own servings. Enjoy!
Adapted from mersaydees, 7/12 @ food.com… Read the rest
1 T. olive oil
1/2 c. finely minced yellow onion
3 cloves garlic, minced
4 small Yukon gold potatoes, diced 1/2″ small, about 3 cups
2 cans Cannelini beans, or Great Northern beans
2 T. tomato paste
6 c. water
2 T. veggie base
1 t. kosher salt
1/4 – 1/2 t. crushed red pepper flakes, adjust to taste
1/2 t. dried thyme
1/2 t. dried oregano
1 small bunch of kale, stems removed and leaves chopped bite size, about 3-4 cups
Optional: Pecorino Romano cheese, finely grated for topping
In a large heavy bottomed pot, warm the oil over medium high heat. Add the onions and garlic and saute for 2-3 minutes, until soft.
Add the potatoes, beans and all the spices. Stir to combine. Add the water, tomato paste and veggie base. Bring to a boil and then simmer for about 20 minutes, until the potatoes are tender. Remove from the heat.
Divide the kale between the bowls and ladle the hot soup over the top to wilt the kale. You can also add the kale to the soup pot all at once and stir to wilt. It works great either way. Enjoy!