Thyme is one of the best known and most widely-used culinary herbs and their blossoms are abundant in the spring and throughout the summer. The tiny fragrant, pale pink blossoms and are a wonderful addition to food and can be added to salads, cream cheese, sprinkled on vegetables, potatoes, and chicken or fish. Infuse cold beverages with sprigs of thyme blossoms for delicate and refreshing flavor.
Sauces & Dressings
Savoy cabbage is beautiful and tasty. With it’s dark green, rumpled leaves and mellow flavor it’s easy to like. Cabbage rolls are an ideal food for chilly weather and this is a tradition recipe that uses Savoy cabbage instead of the tradition green cabbage.
Pasta is a welcomed entrée during cold weather especially when it’s topped with a hearty, herb laced, tomato sauce. The Paravangna Blend delivers a balanced interplay with the tomatoes–spicy and aromatic. We like adding the mined garlic at the end for an added punch of flavor.
This salad dressing is delightful on all types of leafy green or vegetable salads. It has a tangy, but light delicate flavor. You can vary the herbs added as well as the vinegar. It is especially good with Chili Thyme apple cider vinegar.
This is a lighter but very delicious version of a Greek favorite. The addition sweet peppers elevates the red sauce giving it a little pop and using Asiago cheese in the cream sauce makes the entire dish substantial. Serve with a lightly dressed green salad and sourdough bread. Serves 4-6.
A tangy and moist herb infused stuffing is a family tradition and a wonderful addition to a holiday menu. If you decide to add oysters, the stuffing takes on an added depth of flavor and intrigue. The finished dish is dynamic without the oysters. Or, experiment and use half the amount of oysters called for. Don’t forget to check the oysters for pearls.
This recipes makes good use of two items that are readily available during the winter, Italian fennel and Meyer lemons. Serve with rice, couscous and steamed vegetables.
This cheese dip recipe is ultra easy to prepare and also makes an excellent dip for vegetable, crackers or bread. Try the dip recipe as a filling for an omelet. Although it should be made in advance it is good when it is served just after making it.