Type what you have

Ingredients

• ✓ lemon thyme
• pie crust
• all-purpose flour
• brown sugar
• butter
• rhubarb
• strawberry
• white sugar
• cornstarch
• lemon juice
• rosemary

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Line pie crust with a double layer of aluminum foil and a layer of pie weights or dried beans.
2. 2 Mix together flour and brown sugar in a bowl. Add cold butter cubes and cut in with your fingers until mostly combined with flour mixture, allowing some medium-sized chunks of butter to remain. Place crumble mixture in the freezer.
3. 3 Bake pie crust in the preheated oven until edge of crust is slightly browned, about 8 minutes. Remove from the oven, carefully remove the foil and weights, and set aside. Leave oven on.
4. 4 Combine rhubarb, strawberries, white sugar, cornstarch, lemon juice, thyme, and rosemary in a large bowl; mix until fruit is well coated, and transfer mixture into the pie crust. Remove crumble mixture from the freezer and sprinkle over top.
5. 5 Bake until filling is bubbly and crumble mixture has melted and browned, about 25 minutes. Allow to cool slightly before cutting.

By Buckwheat Queen

Ingredients

• ✓ lemon thyme
• sea salt
• rosemary
• sea salt

Instructions

1. 1 Place 1/2 cup coarse sea salt, rosemary, and lemon thyme in the bowl of a food processor. Pulse, grinding salt until rosemary and thyme have a fine consistency. Add 1 cup sea salt and pulse to combine.
2. 2 Pour salt mixture into a shallow baking dish and let air dry for 2 hours. Transfer salt to a glass jar and screw on lid.

By John Mitzewich

Ingredients

• ✓ lemon thyme
• ✓ lemon thyme
• water
• sugar
• lemon juice
• raspberry
• ice
• raspberry vodka
• lime-flavored sparkling water
• lemon

Instructions

1. 1 Heat water, sugar, and 3 sprigs lemon thyme in a small saucepan, stirring, until bubbles form and sugar is dissolved, about 5 minutes. Remove from heat and let steep, about 10 minutes. Strain out lemon thyme.
2. 2 Pour 1/2 fluid ounce of the lemon thyme syrup into a tall glass. Add lemon juice and 3 raspberries; mash with a muddler or wooden spoon. Fill glass with ice and vodka; stir vigorously with a long spoon until well chilled. Fill glass with sparkling water.
3. 3 Garnish with remaining raspberries, lemon slice, and 1 lemon thyme sprig.

By Nicholio

Ingredients

• ✓ lemon thyme
• butter
• chicken breast
• potato
• carrot
• celery
• rosemary
• paprika
• garlic powder
• seasoned salt
• white pepper
• salt
• black pepper

Instructions

1. 1 Melt butter in a 12-inch cast iron or regular skillet over medium heat. Add chicken, skin-side down, and cook until beginning to brown and crisp, about 5 minutes.
2. 2 Meanwhile, chop rosemary and lemon thyme together.
3. 3 Flip chicken; arrange potatoes, carrots, and celery around the edges of the skillet. Sprinkle herbs over top, then season with paprika, garlic powder, seasoned salt, white pepper, salt, and black pepper.
4. 4 Cover and cook until chicken is no longer pink at the bone and the juices run clear, 45 to 50 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).

By IronWannaBe

Ingredients

• ✓ lemon thyme
• olive oil
• salmon fillet
• salt
• black pepper
• asparagus
• garlic
• parmesan cheese
• basil
• lemon juice
• lemon
• salt
• black pepper
• bread crumb

Instructions

1. 1 Rub 1/2 teaspoon olive oil over the salmon and season lightly with salt and pepper. Transfer salmon to the center of the grill pan.
2. 2 Place asparagus in a bowl. Drizzle 1 1/2 teaspoon olive oil over asparagus; season with salt and pepper. Mix well and arrange around salmon.
3. 3 Place garlic cloves in a food processor or blender; process until crushed. Add Parmesan cheese, basil, lemon juice, lemon thyme, lemon zest, 1/2 teaspoon salt, and 1/2 teaspoon black pepper; blend well. Add remaining 3 tablespoons oil and bread crumbs; pulse until well mixed.
4. 4 Top salmon with herb mixture, forming a crust.
5. 5 Set Panasonic Countertop Induction Oven to "Auto Cook". Select Fish with Vegetables setting. Place the grill pan in the oven and cook until salmon flakes easily with a fork and asparagus is tender, about 18 minutes.

By Jenny Aleman