Recipes with thyme

Turkey meatloaf with sun-dried tomatoes, Italian herbs, and egg whites instead of whole eggs. Sauteed aromatics cooked into the mix give this lighter meatloaf deep, savory flavor.

Pumpkin and avocado oil soup blends pumpkin, fennel and potato into a silky pureed soup, with buttery avocado oil standing in for butter. A light, velvety vegan starter finished with a drizzle of oil.

Romanian mititei (mici) sausages made with ground beef and pork, garlic paste, baking soda, thyme, and basil. Skinless grilled sausages shaped by hand without casings.

Juicy ground sirloin burgers seasoned with smoked paprika and garlic, topped with melted Manchego and roasted red pepper paste. Served alongside crispy chorizo hash browns.

Crispy wonton stack with herbed goat cheese, mixed greens, hearts of palm, and cherry tomatoes tossed in Dijon vinaigrette. Restaurant-style composed salad starter.

Louisiana seafood gumbo loaded with shrimp, crab, and oysters in a dark roux broth. Okra and the holy trinity thicken this Cajun classic, finished with file powder and ladled over rice.

Tortellini pasta salad with blanched broccoli, carrots, leeks, and bell peppers in a homemade balsamic-thyme mayonnaise with orange zest. A colorful, garden-fresh vegetarian salad.

This delicious thai soup is made with homemade chicken broth, it's packed with deliciousness, and very light.

Smoky chicken chili built on toasted ancho and chipotle peppers, dark beer, and a whisper of cinnamon. No beans, no tomatoes, just bold, complex heat over rice. Ready in under an hour.

Sole fillets stuffed with lemon-herb brown rice, celery, and onion, then baked until flaky. A light, elegant fish dinner with bright citrus flavor.

A 5-pound chuck roast braised low and slow with tomato sauce, garlic, and thyme, finished with sauteed mushrooms and tangy sour cream gravy. Serve over buttered noodles.

Roasted chicken with apricots braised in white wine, thyme, and paprika. A classic Jewish-style holiday main with sweet-savory pan sauce and tender carrots and onions underneath.

Sausage-stuffed butternut squash baked twice with thyme, tarragon, and egg custard. A savory fall main dish that uses the squash shells as edible bowls.

Rustic fish stew with tilapia, white wine, clam juice, zucchini, red pepper, and Roma tomatoes. A light Mediterranean-style one-skillet stew ready in 35 minutes.

Fusilli with lentil sauce is a hearty pasta tossed in a simmered lentil, tomato, and spinach sauce with rosemary, thyme, and Parmesan. A protein-rich one-pot pasta dinner that's mostly pantry ingredients.

Olive-tahini sauce with chopped black olives, sesame paste, lemon, and thyme in a warm, flour-thickened base. A savory, vegan Mediterranean sauce for grains, vegetables, or flatbread.