360 lemon thyme recipes

Zucchini boats loaded with sauteed mushrooms, onion, garlic, and thyme in herbed breadcrumbs, topped with Parmesan and baked until golden. A vegetarian appetizer or side.

Mesquite-grilled chicken breast marinated in coriander, thyme, and garlic, topped with a fresh citrus sauce of lemon, lime, orange, and Grand Marnier.

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.

Chicken and spinach linguine in a white wine cream sauce with mushrooms, mozzarella, thyme, and lemon juice. A one-pan pasta dinner topped with Parmesan.

Beef bourguignon with round steak marinated in Burgundy wine, then braised with bacon, onions, garlic, thyme, and mushrooms until fork-tender. A classic French stew with real depth of flavor.

Creamy microwave casserole with tuna, elbow macaroni, olives, and Parmesan in a mushroom soup sauce, ready in minutes.

Kakavia is the Greek fisherman's soup built from homemade fish stock, whole fish pieces, lobster tails, and shrimp simmered with tomatoes, leeks, and potatoes. A traditional seafood soup served with crusty bread and lemon wedges.

Creamy chilled zucchini and leek soup with herbs, potatoes, and a splash of Worcestershire, pureed smooth and finished with heavy cream. A garden-fresh cold soup for warm weather.

Meaty portobello caps soak up tangy marinade before grilling until tender, then get layered with roasted peppers and melted cheese on toasted rolls.

Provencal fish stew with haddock, fennel, thyme, and bay leaf in a tomato-white wine broth. Served over garlic croutons, 40 minutes from the first sear to the ladle.

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.