145 lemon thyme recipes

Curried baked pork chops on a bed of rice with golden raisins, celery, and apple juice. A one-dish oven dinner where the rice cooks right alongside the chops. Feeds 6 in about an hour.

Moroccan chickpea soup blends pureed chickpeas with tahini, lemon, cumin, turmeric, and cayenne for a creamy, protein-rich vegan soup ready in 30 minutes.

Spicy Spam kabobs grilled with pineapple chunks wrapped in snow peas and red bell pepper, marinated in a lemon-thyme-oregano sauce with red pepper flakes. Served over rice for a fun, retro cookout meal.

Tender crepes filled with crab, mushrooms, and scallions in a white wine cream sauce, baked until heated through and broiled golden. French-inspired elegance in 45 minutes.

Olive oil marinated mushrooms simmer button mushrooms in herbed wine vinegar with thyme, garlic, and brandy. A make-ahead antipasto that gets better after a night in the fridge.

Sicilian garbanzo stew with chickpeas, potatoes, carrots, fennel seed, and thyme mashed into a thick, chunky vegetarian broth. A hearty Italian peasant stew ready in 40 minutes with no added fat.

Monkfish kebobs marinated in white wine, lemon, garlic, and herbs then broiled with onions, peppers, zucchini, cherry tomatoes, and corn on the cob. Firm, meaty fish that holds up on skewers.

A rustic Italian-style soup packed with chickpeas, escarole, brown rice, and corn in a lemony tomato broth. Low-fat, high-fiber, and feeds a crowd.

One-skillet Basque vegetable rice with tomatoes, zucchini, bell peppers, Spanish paprika, and thyme cooked in broth until tender. A healthy, hearty vegetarian main served straight from the cast-iron pan.

Baked orange roughy with stewed tomatoes, mushrooms, red bell pepper, and Italian herbs. A light, low-fat one-pan fish dinner with a thick vegetable sauce.

Lamb Creole gumbo with browned riblets, stewed tomatoes, okra, black-eyed peas, white wine, and lemon. A Cajun-Louisiana stew with a lamb twist that freezes well.

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

June soup is a chunky split pea and summer vegetable soup brightened with lemony sorrel and built on a lemon-scented homemade chicken stock. Rustic, fresh, and left deliberately unblended so every vegetable keeps its bite.

A spiced oil made with carrots, sweet bell peppers and red pepper flakes that can really spice up pasta or steamed vegetables.

Garlic guacamole with tofu: a vegan, lighter take on guacamole stretched with silken tofu and amped up with six garlic cloves, hot sauce, and curry powder. Bold flavors, half the avocado.

A delicious and refreshing pasta salad is perfect for spring or summer.