Thyme leaves recipes

This dish certainly requires some work, but the result is so worth it. The lamb is juicy and packed with flavour, and the stuffing is also delicious.

French-Canadian veal pot roast braised in a cast iron pot with whole potatoes and onions, no added liquid. The veal creates its own rich gravy as it slowly cooks.

Pronounced Keen-wa, quinoa is a mild-flavored grain that was eaten by the Incas. It is now grown in Colorado and New Mexico and is available in natural food stores. It is a very high as complete protein.

An Italian Piedmontese braise: beef marinated overnight in Barolo wine with bay leaves and thyme, then slow-simmered with mushrooms, carrots, and onions until fork-tender. Old-world elegance in every slice.

Cajun andouille pork sausage made traditionally: hand-chopped pork with garlic, thyme, and Louisiana spices, stuffed into casings and smoked over hickory with sugar on the coals.

Chicken breasts broiled with an herb butter seasoned with garlic, parsley, rosemary and thyme. Comes out nice and juicy!

Incredibly delicious! This is my signature dish when I have company to come over, and it wows the crowd every singe time.

A traditional slow cooked split-pea soup that's loaded with flavor.

New England lamb bake is a rustic one-pot supper: tender braised lamb with leeks, carrots and herbs under a golden, buttery potato crust. A hearty cold-weather casserole, lamb hotpot New England style.

Pork shoulder braised in white wine and tarragon vinegar, finished with cornichons, Dijon mustard, cream, and Brussels sprouts. French bistro comfort served over buttered noodles.

Creamy chicken stew with mushrooms, thyme, and sour cream sauce. A 30-minute comfort meal that's wonderful over egg noodles or crusty French bread.

Chicken breasts braised in a sweet and savory honey tomato sauce with white wine, black olives, thyme, and tarragon. A one-skillet dinner with Mediterranean flavors.

Lentil potato burgers: oven-baked vegan patties of mashed lentils, potatoes, and whole wheat breadcrumbs with sage, thyme, and rosemary. Hearty, fiber-packed, and zero oil needed.

Hollowed-out beets stuffed with sautéed kohlrabi, green olives, sour pickles, and rice, then baked with a lemon slice on top. A unique Jewish-style vegetable side dish.

Vegetarian blue cornmeal cabbage rolls with scallions, corn, and herbs in tomato sauce, topped with melted cheese for a Southwestern twist.

Roast pheasant draped in bacon and basted with a port wine and broth glaze, served with a rich port wine sauce and grapes. An elegant way to keep a lean game bird juicy and tender.