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Recipes that feature Thyme From EatingWell Magazine


Recipes that feature Organic Thyme

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Organic Thyme Seeds are included in our Kitchen Herb Collection!
 

Roasted Squash & Fennel with Thyme

From EatingWell:  July/August 2009

We have only one word for this recipe: magical. As the vegetables roast in the oven, the fennel develops sweet, caramel flavors and the summer squash is infused with the garlic. Serve it with grilled pork chops or chicken.

Ingredients

  • 2 small summer squash, (about 12 ounces)
  • 1 1/2 cups sliced fennel bulb, (about 1 small bulb), plus 1 tablespoon chopped fennel fronds, divided
  • 1 tablespoon extra-virgin olive oil
  • 1 tablespoon chopped fresh thyme
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground pepper
  • 1/4 cup thinly sliced garlic

Preparation

  1. Preheat oven to 450F.
  2. Quarter squash lengthwise, then cut crosswise into 1-inch pieces. Combine the squash with sliced fennel, oil, thyme, salt and pepper in a large bowl. Spread the mixture evenly on a large, rimmed baking sheet. Roast for 10 minutes. Stir in garlic and roast until the vegetables are tender and the fennel is beginning to brown, about 5 minutes more. Stir in fennel fronds and serve.

Nutrition

Per serving: 66 calories; 4 g fat (1 g sat, 3 g mono); 0 mg cholesterol; 8 g carbohydrates; 0 g added sugars; 2 g protein; 2 g fiber; 167 mg sodium; 388 mg potassium.

Nutrition Bonus: Vitamin C (35% daily value).


Pork Chops with Apples & Thyme

From EatingWell:  Fall 2004

Round out this lovely autumn meal with barley and pureed winter squash (for added convenience, look for frozen squash).

Ingredients

  • 3/4 cup reduced-sodium chicken broth, divided
  • 2 teaspoons cornstarch
  • 2 teaspoons canola oil
  • 4 4-ounce boneless pork chops, 1/2 inch thick, trimmed of fat
  • 1 small onion, sliced
  • 1 tart apple, such as Granny Smith, peeled and sliced
  • 1/4 cup apple cider, or apple juice
  • 2 teaspoons Dijon mustard
  • 1/4 teaspoon dried thyme

Preparation

  1. Mix 2 tablespoons broth and cornstarch in a small bowl.
  2. Heat oil in a large nonstick skillet over high heat. Add chops and cook until browned, 2 to 3 minutes per side. Transfer to a plate.
  3. Reduce heat to medium-high and add onion to the pan. Cook, stirring often, until it starts to soften and brown, 2 to 3 minutes. Add apple and cook, stirring often, until tender, 3 to 5 minutes. Stir in the remaining broth, cider (or juice), mustard, thyme and the cornstarch mixture. Bring to a boil, stirring, until thickened and glossy, about 1 minute. Return the chops to the pan and heat through. Serve immediately.

Nutrition

Per serving: 219 calories; 9 g fat (3 g sat, 4 g mono); 67 mg cholesterol; 9 g carbohydrates; 0 g added sugars; 24 g protein; 1 g fiber; 108 mg sodium; 350 mg potassium.


Chard & Feta Tart

From EatingWell:  January/February 2008

Fragrant lemon zest, briny olives and salty feta balance the bitterness of the dark leafy greens in this Greek-inspired tart. The crackerlike crust is quite sturdy so you can serve this as finger food at your next party or alongside a mixed green salad for a light supper.

 

Ingredients

Crust

  • 3/4 cup whole-wheat pastry flour
  • 3/4 cup all-purpose flour
  • 1 1/2 tablespoons chopped fresh thyme, or oregano
  • 3/4 teaspoon salt
  • 3/4 teaspoon freshly ground pepper
  • 1/3 cup extra-virgin olive oil
  • 5 tablespoons cold water

Filling

  • 2 teaspoons extra-virgin olive oil
  • 6 cups chopped chard, (about 1 bunch), leaves and stems separated
  • 2 tablespoons minced garlic
  • 2 tablespoons water
  • 2 large eggs
  • 1 cup part-skim ricotta cheese
  • 1 teaspoon freshly grated lemon zest
  • 1/8 teaspoon freshly ground pepper
  • 1/2 cup chopped pitted kalamata olives
  • 1/3 cup crumbled feta cheese

Preparation

  1. To prepare crust: Combine whole-wheat flour, all-purpose flour, thyme (or oregano), salt and 3/4 teaspoon pepper in a bowl. Make a well in the center and add 1/3 cup oil and 5 tablespoons water. Gradually stir the wet ingredients into the dry to form a soft dough. Knead on a lightly floured surface until the dough comes together. Wrap in plastic and chill for 15 minutes.
  2. Preheat oven to 400F. Coat a 9-inch tart pan with removable bottom with cooking spray.
  3. Roll the dough into a 12-inch circle on a lightly floured surface. Transfer to the prepared pan and press into the bottom and up the sides. Trim any overhanging dough and use it to patch any spots that dont come all the way up the sides. Prick the bottom and sides with a fork in a few places. Bake the crust until firm and lightly brown, 20 to 22 minutes. Let cool on a wire rack for at least 10 minutes.
  4. To prepare filling: Meanwhile, heat 2 teaspoons oil in a large skillet over medium heat. Add chard stems and cook, stirring, until just tender, about 2 minutes. Add garlic and cook, stirring, until fragrant, about 15 seconds. Add chard leaves and 2 tablespoons water and cook, stirring, until the leaves are just tender and the water has evaporated, 2 to 5 minutes. Transfer the greens to a sieve over a bowl and let drain and cool for 5 minutes. Whisk eggs, ricotta, lemon zest and 1/8 teaspoon pepper in a large bowl. Fold in the greens, olives and feta. Pour the filling into the crust. Bake the tart until the top is lightly browned and a knife inserted in the center comes out clean, 30 to 35 minutes. Let cool for 10 minutes before cutting into wedges.

Tips & Notes

  • Make Ahead Tip: Store at room temperature for up to 2 hours. | Equipment: 9-inch tart pan with removable bottom

Nutrition

Per serving: 287 calories; 18 g fat (5 g sat, 11 g mono); 68 mg cholesterol; 21 g carbohydrates; 9 g protein; 2 g fiber; 547 mg sodium; 185 mg potassium.

Nutrition Bonus: Vitamin A (40% daily value), Calcium & Vitamin C (15% dv).

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Red Onion & Goat Cheese Pancake

From EatingWell:  May/June 2008

The technique for this pancake is similar to that for a Dutch baby or German pancake, but the savory onion and goat cheese combination is a surprise for those who think of pancakes as breakfast food only. Serve with a mixed green salad for a light supper or as a side dish with grilled or roasted meat.

Ingredients

  • 1 tablespoon extra-virgin olive oil
  • 2 large red onions, sliced (see Kitchen Tip)
  • 2 tablespoons water
  • 2 tablespoons chopped fresh thyme
  • 1/2 cup all-purpose flour
  • 1/2 cup low-fat milk
  • 2 large eggs
  • 2 large egg whites
  • 1 tablespoon canola oil
  • 1 tablespoon sugar
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground pepper
  • 1/4 cup crumbled goat cheese
  • 1 cup balsamic vinegar
  • 2 teaspoons honey

Preparation

  1. Heat olive oil in a large cast-iron or ovenproof nonstick skillet over medium-high heat. Reduce heat to medium, add onions and cook, stirring occasionally, until they are tender and light golden brown, 15 to 20 minutes. Stir in water and thyme, scraping up any browned bits.
  2. Meanwhile, position rack in middle of oven; preheat to 450F.
  3. Blend flour, milk, eggs, egg whites, canola oil, sugar, salt and pepper in a blender until smooth. Pour the batter over the onions. Sprinkle with cheese.
  4. Bake the pancake until puffed and golden, about 15 minutes.
  5. Meanwhile, combine vinegar and honey in a small saucepan. Bring to a boil over medium-high heat and cook until syrupy and reduced to 1/3 cup, 12 to 15 minutes. (Watch carefully during the last few minutes to prevent burning.) Cut the pancake into wedges and serve immediately with the balsamic syrup.

Tips & Notes

  • Kitchen Tip: Onions contain a volatile compound called lachrymator that reacts with the fluid in your eyes and makes them water. To chop them without crying, try wearing goggles, burning a candle nearby or cutting them under cold water. To mellow the bite of a raw onion, soak it for an hour in 1 cup cold water, 1/4 cup vinegar and 1/2 teaspoon salt and then rinse thoroughly.

Nutrition

Per main-dish serving: 295 calories; 12 g fat (3 g sat, 6 g mono); 112 mg cholesterol; 38 g carbohydrates; 11 g protein; 2 g fiber; 269 mg sodium; 247 mg potassium.

Nutrition Bonus: Selenium (17% daily value).

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Chicken & Blueberry Pasta Salad

From EatingWell:  August/September 2006

Yes, blueberries and pasta. The addition of poached chicken and feta cheese makes this dish into a light and satisfying summer supper that's also great for a potluck. If you already have some leftover chicken, skip Step 1 and add shredded chicken in Step 4

Ingredients

  • 1 pound boneless, skinless chicken breast, trimmed of fat
  • 8 ounces whole-wheat fusilli or radiatore
  • 3 tablespoons extra-virgin olive oil
  • 1 large shallot, thinly sliced
  • 1/3 cup reduced-sodium chicken broth
  • 1/3 cup crumbled feta cheese
  • 3 tablespoons lime juice
  • 1 cup fresh blueberries
  • 1 tablespoon chopped fresh thyme
  • 1 teaspoon freshly grated lime zest
  • 1/4 teaspoon salt

Preparation

  1. Place chicken in a skillet or saucepan and add enough water to cover; bring to a boil. Cover, reduce heat to low and simmer gently until cooked through and no longer pink in the middle, 10 to 12 minutes. Transfer the chicken to a cutting board to cool. Shred into bite-size strips.
  2. Bring a large pot of water to a boil. Cook pasta until just tender, about 9 minutes or according to package directions. Drain. Place in a large bowl.
  3. Meanwhile, place oil and shallot in a small skillet and cook over medium-low heat, stirring occasionally, until softened and just beginning to brown, 2 to 5 minutes. Add broth, feta and lime juice and cook, stirring occasionally, until the feta begins to melt, 1 to 2 minutes.
  4. Add the chicken to the bowl with the pasta. Add the dressing, blueberries, thyme, lime zest and salt and toss until combined.

Tips & Notes

  • Make Ahead Tip: Add everything except the blueberries and dressing to the pasta salad. Cover and refrigerate pasta salad, blueberries and dressing separately for up to 1 day. Toss together just before serving.

Nutrition

Per serving: 315 calories; 11 g fat (3 g sat, 6 g mono); 49 mg cholesterol; 33 g carbohydrates; 0 g added sugars; 23 g protein; 5 g fiber; 238 mg sodium; 207 mg potassium.

Nutrition Bonus: Selenium (60% daily value), Fiber (20% dv).

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