805 parsley thyme recipes

Traditional Irish stew layered with lamb chops on the bone, sliced potatoes, onions, and parsley-thyme seasoning, then oven-braised low and slow until everything melts together.

Chicken and barley soup with carrots, celery, onion, and thyme simmered in chicken broth. A warming, wholesome one-pot soup with nutty pearl barley.

Lemon-thyme pesto skips the basil for a brighter, herbal twist on the classic. Parsley, pine nuts, fresh lemon, and thyme blend into a sauce ready in 15 minutes for pasta, fish, or chicken.

Jack's turkey burgers ground from skinless turkey thighs with parsley, fresh thyme, breadcrumbs, and minced onion. Charcoal-grilled patties with deep flavor and a juicy interior.

Traditional turtle and ham soup simmered with cloves, bay leaf, thyme, garlic, and chopped lemon. A hearty Cajun-style wild game soup with deep, savory flavor.

Passover stuffing made with soaked matzo, chestnuts, mushrooms, and fresh herbs. Kosher for Pesach, rich enough for Thanksgiving, and works as a side or a turkey stuffing.

Light fish pasta sauce with turbot, tomatoes, lemon zest, and fresh herbs simmered in fish stock and olive oil. A bright Mediterranean seafood sauce tossed with hot pasta.

Old fashioned rabbit stew slow-simmered with thyme, tarragon, and bay leaves, loaded with carrots and potatoes, then topped with suet dumplings cooked right in the pot.

Pot roast with Dijon mustard sauce: chuck roast simmered in beef broth and white wine, then served with a tangy mustard pan sauce thickened with cornstarch. Elegant French-style braise.

Red snapper fillets topped with a fresh gremolata of parsley, lemon zest, garlic, and thyme, baked right on a bed of crispy roasted potatoes. A complete one-pan dinner bursting with bright flavor.

Shrimp Andre sautes mushrooms, onion, and butterflied shrimp in butter with sherry, then folds in a lemony Mornay sauce. A classic French bistro plate over rice pilaf, ready in 20 minutes.

Quick herbed brown sauce simmered with chopped onion, parsley, tarragon, thyme, and a splash of vinegar. A savory, tangy pan sauce for chicken or roasted meats in just 15 minutes.

Traditional Irish lamb stew with layered lamb chops, potatoes, and onions slow-baked for two hours with thyme and parsley. A no-brown, one-pot stew that lets the meat and vegetables flavor each other.

This rich crumb topping keep well on the pantry shelf or in the refrigerator. Halve the recipe if you use crumbs sparingly.

Wicklow pancake, a traditional Irish egg and breadcrumb pancake with fresh herbs, cooked in foaming butter and finished under the grill. A hearty, rustic breakfast or supper.

Fat-free grapefruit vinaigrette with garlic, basil, thyme, parsley, and vinegar. A completely oil-free, low-fat salad dressing using unsweetened grapefruit juice as the base.