Type what you have

Ingredients

• ✓ thyme
• butter
• pear
• gorgonzola cheese
• pasta dough

Instructions

1. 1 Melt butter in a large skillet over medium heat. Add pears and thyme; cook, stirring often, until pears have softened, about 10 minutes. Crumble Gorgonzola cheese over pears; cook and stir until melted, 2 to 3 minutes. Remove skillet from heat and cool filling completely.
2. 2 Cut pasta dough into 3 equal pieces. Flatten the first piece of dough on a floured work surface; roll with a rolling pin 5 or 6 times. Turn the dough 45 degrees and roll again, 5 to 6 times. Keep rolling and turning in the same direction until dough has a consistent thickness of about 1/16-inch. Repeat with remaining 2 pieces of pasta dough.
3. 3 Gently transfer 1 pasta sheet to a floured surface and cut in half to form 2 evenly sized rectangles. Drop about 1 teaspoon filling onto 1 rectangle, spacing the filling about 1-inch apart. Brush the spaces around the filling with water.
4. 4 Lay the second rectangle on top of the first. Gently squeeze out the air around the filling and press firmly with your hands to seal the edges and all dough around the filling.
5. 5 Cut square ravioli shapes using a ravioli cutter. Transfer the ravioli to a floured plate or board. Repeat with the remaining dough and filling. Let the ravioli stand for about 30 minutes.
6. 6 Bring a saucepan of lightly salted water to the boil; gently add ravioli, working in batches. Cook until ravioli float to the top, about 3 minutes. Remove using a slotted spoon and transfer to a warm bowl.

By Allrecipes Member

Ingredients

• ✓ thyme
• potato soup
• heavy cream
• black pepper
• potato
• cheddar cheese

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 In a blender combine soup, cream, thyme and pepper; process until smooth. Spread a thin layer of the mixture on the bottom of a 9x13 inch casserole dish. Layer potatoes with cheese, ending with potatoes and reserving 1/2 cup cheese. Pour soup mixture over potatoes and sprinkle with remaining cheese.
3. 3 Bake in preheated oven for 70 minutes.

By Vicki

Ingredients

• ✓ thyme
• ahi tuna steak
• garlic
• red pepper flakes
• olive oil
• sea salt

Instructions

1. 1 Let tuna rest at room temperature for 10 to 15 minutes.
2. 2 Combine garlic, thyme, and red pepper flakes in a heavy skillet. Pour olive oil into the skillet to reach a depth of 1 inch. Heat oil over medium heat until garlic and thyme begin to sizzle, 5 to 10 minutes.
3. 3 Place tuna steaks gently in hot oil and reduce heat to low; cook, spooning oil over the top of tuna steaks constantly until white and hot, 5 to 7 minutes. Remove from heat and transfer tuna steaks into a baking dish; pour hot oil and herbs on top. Cool tuna and oil to room temperature.
4. 4 Wrap the baking dish tightly in plastic wrap and refrigerate tuna steaks for 24 hours; remove from oil and sprinkle sea salt on top.

By John Mitzewich

Ingredients

• ✓ thyme
• linguine pasta
• olive oil
• butter
• garlic
• red pepper

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Add linguine and olive oil, cook for 8 to 10 minutes, until al dente, and drain.
2. 2 Melt 2 tablespoons butter in a saucepan over medium heat. Stir in garlic, and cook until golden brown. Mix in remaining butter, thyme, and roasted red peppers. Continue to cook and stir until heated through. Serve over the cooked pasta.

By MARIKABAR

Ingredients

• ✓ thyme
• salmon steak
• italian seasoning
• rosemary
• salt
• pepper
• lime juice

Instructions

1. 1 Preheat an outdoor grill for medium heat and lightly oil grate.
2. 2 Season one side of each steak with the Italian seasoning, thyme, rosemary, salt, and pepper.
3. 3 Lay the steaks with the seasoned-side down on the prepared grill. Cook on grill until the flesh flakes, turning once, 7 to 8 minutes. Sprinkle each steak with lime juice to serve.

By Wolfman's Bro

Ingredients

• ✓ thyme
• cherry tomato
• sage
• oregano
• olive oil
• salt
• black pepper
• aluminum foil

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Line a rimmed baking sheet with Reynolds Wrap® Aluminum Foil. Place cherry tomatoes on the prepared baking sheet.
2. 2 Distribute sage and thyme amongst tomatoes, reserving about 1 tablespoon of each for garnishing. Drizzle generously with olive oil. Sprinkle with salt and pepper. Roast until tomatoes blister, about 30 minutes.
3. 3 Remove tomatoes and place into a bowl, tossing with all juices collected in the foil. Garnish with additional fresh thyme, sage, and oregano. Season with salt and pepper to taste and serve.

By Reynolds KitchensR

Ingredients

• ✓ thyme
• lasagna noodle
• margarine
• garlic
• all-purpose flour
• milk
• asparagus
• ham
• mozzarella cheese

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in the boiling water, stirring occasionally, until tender yet firm to the bite, 8 to 10 minutes. Drain. Cut noodles in half crosswise.
2. 2 Meanwhile, melt margarine in a large skillet over medium heat. Add garlic; cook until just fragrant. Stir in flour until no lumps remain; gradually stir in milk. Season with thyme; simmer until thick. Remove sauce from heat.
3. 3 Grease a 9x9-inch microwave-safe glass baking dish. Layer noodles, sauce, asparagus, ham, and mozzarella in the prepared baking dish; repeat layers twice more, starting each layer with noodles and finishing with mozzarella.
4. 4 Cover the dish with a microwave-safe lid or plastic wrap; microwave on high until cheese is melted and bubbly, 9 to 10 minutes (time may vary depending on your microwave). Set aside before serving, 5 to 10 minutes.

By Wendy Hansen

Ingredients

• ✓ thyme
• butter
• mild sausage
• shallot
• salt
• arborio rice
• chardonnay wine
• chicken broth
• parmesan cheese

Instructions

1. 1 Melt 1 tablespoon butter in a saute pan over medium heat. Add sausage and cook, breaking it up with a spoon, for 3 minutes. Add shallots, 1 tablespoon butter, and 1/2 teaspoon salt; saute until shallots begin to caramelize, 2 to 3 minutes. Remove from the heat and set aside.
2. 2 Melt 1 tablespoon butter in a heavy saucepan over medium heat. Add Arborio rice and stir until it begins to brown, 2 to 3 minutes. Add wine and continue stirring until almost absorbed, 2 to 3 minutes.
3. 3 Begin to add broth, 1/2 cup at a time. Stir until broth is almost completely absorbed, then add another 1/2 cup and repeat. Continue adding broth until risotto resembles a thick porridge but still has some bite to it. This process will take 20 to 30 minutes.
4. 4 Remove from the heat. Stir in the sausage mixture, Parmesan cheese, and remaining 1 tablespoon butter. Season with salt if necessary. Garnish with thyme sprigs and serve immediately.

By thedailygourmet

Ingredients

• ✓ thyme
• olive oil
• orzo pasta
• garlic
• zucchini
• carrot
• vegetable broth
• lemon
• parmesan cheese

Instructions

1. 1 Heat the oil in a pot over medium heat. Stir in orzo, and cook 2 minutes, until golden. Stir in garlic, zucchini, and carrot, and cook 2 minutes. Pour in the broth and mix in lemon zest. Bring to a boil. Reduce heat to low and simmer 10 minutes, or until liquid has been absorbed and orzo is tender. Season with thyme and top with Parmesan to serve.

By LitleLisa1

Ingredients

• ✓ thyme
• russet potato
• vegetable broth
• rosemary
• oregano
• basil
• onion powder
• parsley
• sage
• garlic

Instructions

1. 1 Place potatoes into a large pot and cover with salted water. Bring to a boil over high heat, then reduce the heat to medium-low, cover, and simmer until tender, about 20 minutes. Drain and let steam dry for a minute or two; return to the pot.
2. 2 Pour vegetable broth, thyme, rosemary, oregano, basil, onion powder, parsley, sage, and garlic over potatoes; mash with a potato masher.

By jodster52

Ingredients

• ✓ thyme
• mushroom
• olive oil
• white wine vinegar
• red onion
• oregano
• garlic
• salt
• black pepper

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Add mushrooms and cook until softened, about 10 minutes. Drain and set aside to cool.
2. 2 Combine olive oil, white wine vinegar, red onion, oregano, thyme, garlic, salt, and pepper in a large jar with a lid. Close the jar and shake well. Add cooked mushrooms and refrigerate at least 5 hours. Remove from refrigerator 10 minutes prior to serving.

By Rita

Ingredients

• ✓ thyme
• cherry tomato
• olive oil
• shallot
• black olive tapenade
• salt
• basil leaf
• black pepper
• aluminum foil
• salmon filet

Instructions

1. 1 Preheat an outdoor grill for high heat and lightly oil the grate. Close cover.
2. 2 Combine cherry tomatoes, olive oil, shallot, tapenade, salt, basil, thyme, and pepper in a bowl; mix well.
3. 3 Lay out foil on a work surface, shiny side-up. Place each salmon fillet skin side-down in the center of a piece of foil. Cover each piece of salmon with 1/4 of the tomato mixture. Fold up the edges of the foil over the salmon to create a packet, making sure to seal the edges well.
4. 4 Turn down the heat of the grill and carefully place the foil packets on the grate. Close the cover and cook until salmon is pale pink in the center and flakes easily with a fork, 7 to 8 minutes. Remove parcels and let them sit for a few minutes before opening.

By Paola Albanesi

Ingredients

• ✓ thyme
• feta cheese
• basil pesto
• pine nut
• pork loin chop
• black pepper
• oregano
• garlic
• red pepper flakes
• balsamic vinegar

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C).
2. 2 Mix feta, pesto, and pine nuts in a bowl. Cut a 3-inch slit in the side of each pork chop, using the tip of a sharp knife, about 2 inches deep and 1/4-inch away from bone. Stuff pork chops with feta-pesto filling and secure with toothpicks.
3. 3 Mix black pepper, oregano, garlic, red pepper flakes, and thyme in a small bowl; rub onto both sides of each chop. Place chops into a shallow baking dish.
4. 4 Bake in the preheated oven until chops are golden, about 40 minutes. An instant-read meat thermometer inserted into the center of the stuffing should read 145 degrees F (63 degrees C). Brush chops with balsamic vinegar and bake until vinegar forms a glaze, 5 minutes more.

By SDaisy2

Ingredients

• ✓ thyme
• cooking spray
• potato
• carrot
• onion
• balsamic vinegar
• butter
• garlic
• salt
• black pepper

Instructions

1. 1 Preheat the oven to 425 degrees F (220 degrees C). Coat a 9x13-inch baking pan with cooking spray.
2. 2 Mix potatoes, carrots, onion, balsamic vinegar, butter, thyme, garlic, salt, and pepper together in a large glass bowl. Spread mixture into the prepared pan in an even layer. Cover with foil.
3. 3 Roast in the preheated oven, giving the pan a shake every 15 minutes to ensure even cooking, for 45 minutes.
4. 4 Remove foil and continue to roast, uncovered, stirring occasionally, for another 30 minutes.

By Cindy Davis

Ingredients

• ✓ thyme
• saffron thread
• white wine
• butter
• chicken broth
• arborio rice
• onion
• parmesan cheese
• fontina cheese
• bread crumb
• olive oil

Instructions

1. 1 Place the wine and saffron in a cup or small bowl. Stir briefly, then let it sit. Melt the butter in a large skillet over medium heat. Add the onion; cook and stir until transparent, about 3 minutes. Mix in the rice, and continue cooking and stirring until the rice has absorbed most of the butter.
2. 2 Slowly stir the white wine and saffron into the rice, stirring continuously until the wine is absorbed and rice is creamy. Season with thyme, then pour in 1 cup of chicken broth at a time, cooking and stirring constantly until each cup of broth is absorbed before adding the next. Stop adding broth when the rice is tender. If you run out of broth, you may use water. Remove from the heat, stir in the Parmesan cheese and allow to cool until you can touch it without burning your hands.
3. 3 Lightly grease a large cookie sheet with olive oil. Pour the risotto out onto the sheet and spread evenly. Place in the refrigerator for about 1 hour or until chilled.
4. 4 When the rice is cool, roll small portions into balls about the size of golf balls. Tuck a cube of fontina cheese into the center of each one. Roll each ball in bread crumbs to coat.
5. 5 Heat the olive oil in a heavy saucepan or deep fryer to 375 degrees F 190 degrees C). The oil should be about 3 inches deep. When the oil is hot, fry the arancini until they reach a golden orangish brown, about 3 minutes. Arancini literally means 'little oranges'. Cool for 5 minutes, then serve with any marinara sauce.

By AMYJOHNSON1

Ingredients

• ✓ thyme
• basil
• plum tomato
• garlic
• salt
• black pepper
• flatbread pizza crust
• olive oil
• red pepper flakes
• mozzarella cheese
• tomato

Instructions

1. 1 Preheat the oven to 425 degrees F (220 degrees C). Chop 1/2 of the basil leaves.
2. 2 Place a large saucepan over medium heat to warm. Put plum tomatoes in the pan and chop them up with a spatula. Bring to a simmer and add garlic, thyme sprigs, and chopped basil. Season with salt and pepper and simmer until most of the moisture is gone, 5 to 10 minutes. Remove and discard thyme sprigs.
3. 3 Place flatbread on a baking sheet and cook in the preheated oven for 3 minutes. Remove from the oven.
4. 4 Spread olive oil lightly over entire flatbread except the edge, then sprinkle with crushed red pepper. Spread tomato sauce on top of olive oil and place mozzarella on top. Layer with remaining whole basil leaves and tomato slices.
5. 5 Return to the oven and cook until crust is light brown, 12 to 15 minutes.

By Justin Fassio

Ingredients

• ✓ thyme
• broccoli
• potato
• carrot
• red onion
• olive oil
• whole grain mustard
• pecorino romano cheese
• oregano
• salt
• black pepper
• mild sausage

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C).
2. 2 Place broccoli, baby potatoes, carrot, and onion in a large bowl. Pour in olive oil, mustard, Pecorino Romano cheese, thyme, oregano, salt, and pepper. Toss well to coat, then spread vegetables in an even layer on a sheet pan. Arrange sausages in the pan, pushing aside the vegetables so that the sausages touch the bottom of the pan.
3. 3 Bake in the preheated oven, flipping sausages and vegetables halfway through until sausages are no longer pink in the center, 30 to 35 minutes. An instant-read thermometer inserted into the center should read 160 degrees F (70 degrees C).

By Diana Moutsopoulos

Ingredients

• ✓ thyme
• olive oil
• onion
• balsamic vinegar
• arborio rice
• white wine
• chicken broth
• chicken breast
• butter
• salt
• pepper

Instructions

1. 1 Heat 2 tablespoons olive oil in a medium saucepan over medium heat. Sauté onion in hot oil until dark golden brown, 15 to 20 minutes.
2. 2 Remove from heat and stir in balsamic vinegar; set aside.
3. 3 Heat remaining 2 tablespoons olive oil in a large skillet over medium heat. Cook and stir rice in hot oil for 2 minutes.
4. 4 Pour in wine while stirring. Reduce heat to medium-low.
5. 5 Pour in 1 cup hot broth; cook and stir until broth is absorbed.
6. 6 While stirring constantly, continue adding remaining broth, 1 cup at a time, until all broth is absorbed and rice is tender yet firm to the bite, about 20 minutes.
7. 7 Stir in reserved onion mixture until heated through. Remove from heat.
8. 8 Stir in chicken and butter; season with salt and pepper. Garnish each serving with thyme.

By Michele O'Sullivan

Ingredients

• ✓ thyme
• pork shoulder
• rosemary
• black pepper
• salt
• olive oil
• onion
• carrot
• garlic
• red wine
• tomato
• chicken stock

Instructions

1. 1 Season pork with the rosemary, thyme, pepper, and salt. Heat oil in a large large Dutch over over medium-high heat. Sear pork in the hot oil until well browned on all sides, about 10 minutes.
2. 2 Stir onion and carrot into pot; cook until onion is soft, about 3 minutes. Add the garlic and cook until fragrant, about 1 minute.
3. 3 Pour in the wine; stir, scraping the bottom of the pot to release any browned bits from the bottom. Stir in the tomatoes and stock. Bring to a simmer; cook until meat is very tender and the sauce has thickened, about 30 minutes.

By KIRSTEN_R

Ingredients

• ✓ thyme
• manicotti pasta
• ricotta cheese
• egg
• onion
• romano cheese
• chicken bouillon powder
• garlic salt
• black pepper
• spinach
• tomato sauce
• mozzarella cheese

Instructions

1. 1 In a large pot cook manicotti pasta with boiling salted water until al dente. Rinse with warm water and drain.
2. 2 In a large bowl mix together ricotta cheese, eggs, onion, grated Romano cheese, chicken bouillon, garlic, thyme, ground black pepper, and spinach.
3. 3 To assemble, fill manicotti noodles with cheese filling. Arrange noodles in a greased 9x13 inch pan. Pour tomato sauce down center of shells. Sprinkle with shredded Mozzarella cheese.
4. 4 Bake in a preheated 350 degree(175 degree C) oven for 25 minutes, or until hot and bubbly.

By Jo dw

Ingredients

• ✓ thyme
• ziti
• olive oil
• butternut squash
• garlic
• sage
• heavy cream
• spinach
• parmesan cheese
• salt
• black pepper
• walnut

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Add pasta and cook, stirring occasionally, until tender yet firm to the bite, 10 to 11 minutes. Drain and set aside.
2. 2 Meanwhile, heat olive oil in a large skillet over medium heat. Add squash and sauté until fork-tender, 10 to 15 minutes. Add garlic, sage, and thyme; cook until fragrant, about 1 minute.
3. 3 Fold in cream and spinach; bring to a simmer. Add 1/4 cup Parmesan cheese and season with salt and pepper.
4. 4 Add ziti and toss until evenly coated. Cook until sauce has thickened, 1 to 3 minutes. Remove from heat.
5. 5 Divide between 8 bowls. Top with walnuts and more Parmesan.

By Melissa Ulmer

Ingredients

• ✓ thyme
• ✓ thyme
• beet
• sweet onion
• garlic
• olive oil
• salt
• black pepper
• vegetable broth
• lemon juice
• heavy cream
• parmesan cheese
• fettuccine pasta
• parmesan cheese

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C).
2. 2 Combine beets, onion, and garlic cloves in a large bowl. Add olive oil, 1 teaspoon thyme, salt, and pepper; toss to coat. Transfer to a baking sheet.
3. 3 Roast in the preheated oven until cooked through and tender, about 1 hour.
4. 4 Remove from the oven and let cool until beets can be handled, 10 to 15 minutes. Remove and discard beet skins.
5. 5 Transfer mixture to a food processor. Add vegetable broth and lemon juice; pulse until smooth. Transfer to a saucepan.
6. 6 Stir heavy cream into beet mixture in the saucepan. Cook over medium-low heat until it begins to simmer, about 5 minutes. Stir in 1/2 cup Parmesan cheese until melted. Set beet sauce aside.
7. 7 Fill a large pot with lightly salted water and bring to a rolling boil. Cook pasta at a boil until tender yet firm to the bite, about 8 minutes. Drain and return to the pot.
8. 8 Pour beet sauce over pasta and toss until well combined. Top with 1 tablespoon Parmesan cheese and a pinch of additional thyme.

By My Hot Southern Mess

Ingredients

• ✓ thyme
• vegetable stock
• chicken stock
• butter
• onion
• arborio rice
• zucchini
• sun-dried tomato
• parmesan cheese
• mozzarella cheese
• basil
• black pepper

Instructions

1. 1 Bring stock to a boil in a saucepan, then reduce heat to a low simmer.
2. 2 Melt butter in a large, heavy bottomed stock pot over medium heat. Add onion; cook until softened, 2 minutes.
3. 3 Add rice; cook until lightly toasted, 2 minutes, stirring constantly. Gradually add simmering stock, stirring continuously. Risotto will become "creamy" and slightly sticky. When almost finished, stir in zucchini, sun-dried tomatoes, and thyme, adding stock as needed and stirring continuously. When finished, the rice should be tender yet firm to the bite.
4. 4 Stir in 3 tablespoons Parmesan cheese and basil just before serving; divide among six bowls. Sprinkle servings with remaining 3 tablespoons cheese; season with black pepper.

By LitleLisa1

Ingredients

• ✓ thyme
• ground beef
• ground pork
• olive oil
• onion
• garlic
• red wine
• mushroom
• oregano
• rosemary
• tomato sauce
• tomato paste

Instructions

1. 1 Heat a large skillet over medium heat. Cook beef and pork in the hot skillet until crumbly and no longer pink, 5 to 7 minutes. Remove from the heat and set aside.
2. 2 Warm olive oil in another large skillet over medium heat. Sauté onions and garlic in hot oil until onions are tender, about 5 minutes. Pour in 1/2 cup wine; mix well.
3. 3 Add mushrooms, oregano, rosemary, and thyme to onion mixture. Pour in another 1/2 cup wine; cook and stir until mushrooms are tender, about 5 minutes.
4. 4 Add browned meat, tomato sauce, and tomato paste to mushroom mixture. Reduce the heat and simmer for 1 hour.
5. 5 Pour in remaining 2 cups wine. Continue simmering for 2 to 3 hours, stirring occasionally; serve.

By Debbie

Ingredients

• ✓ thyme
• linguine pasta
• olive oil
• onion
• tuna steak
• white wine
• chicken stock
• lemon juice
• lemon zest
• sun-dried tomato
• artichoke heart
• salt
• black pepper

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Add linguine pasta, cook for 8 to 10 minutes, until al dente, and drain.
2. 2 Heat 2 tablespoons olive oil in a large saucepan over medium-high heat, and cook the onion 4 minutes, until tender. Mix in the thyme, and continue cooking 2 minutes, until onion is golden brown. Set aside onion and thyme. Place the tuna in the saucepan, and cook 2 to 3 minutes, until browned. Set aside, and keep warm.
3. 3 Heat the remaining oil in the saucepan. Return the onion and thyme to saucepan, and stir in the white wine. Cook until reduced by about 1 tablespoon. Mix in the chicken stock, lemon juice, and lemon zest. Reduce heat to medium, and continue cooking 10 minutes, until reduced to about 3/4 cup.
4. 4 Mix the sun-dried tomatoes and artichoke hearts into the saucepan, and cook just until heated through. Return tuna to the saucepan, and cook to desired doneness. Toss the cooked pasta into the saucepan. Season with salt and pepper.

By RENZ

Ingredients

• ✓ thyme
• zucchini
• vegetable broth
• onion
• tomato paste
• tomato
• portobello mushroom
• garlic
• oregano
• tarragon
• marjoram
• veggie meat substitute
• spinach

Instructions

1. 1 Cut zucchini into noodles using a spiralizer fitted with the large shredding blade. Set aside.
2. 2 Combine 1/4 cup broth, onion, and tomato paste in a large saucepan over medium heat. Cook until onion begins to soften, about 3 minutes. Add tomato, mushroom, garlic, oregano, thyme, tarragon, and marjoram. Cook until the mushroom just begins to soften, about 3 minutes more.
3. 3 Stir veggie meat, spinach, and remaining 1/4 cup broth into the pan with the mushroom mixture. Add an additional 1/4 cup broth if the pan seems dry. Cook and stir until vegetables are tender and sauce is beginning to thicken, about 10 minutes.
4. 4 Stir zucchini noodles into the pan with the sauce and cook to desired firmness, 3 to 5 minutes more.

By tjnurs

Ingredients

• ✓ thyme
• water
• active dry yeast
• all-purpose flour
• vegetable oil
• salt
• fig
• red onion
• olive oil
• salt
• fennel seed
• goat cheese
• olive oil

Instructions

1. 1 Pour water into a large bowl and sprinkle yeast over top. Let stand for a few minutes to dissolve. Mix in oil, salt, and flour to make a dough. When dough is too stiff to stir, turn out onto a floured surface, and knead for about 5 minutes. Place into an oiled bowl, and cover with a clean towel. Set aside to rise for about 45 minutes.
2. 2 Place figs into a small bowl, and pour boiling water over them. Let stand for about 10 minutes, then drain and chop. Set aside.
3. 3 Meanwhile, heat 1 tablespoon of olive oil in a skillet over medium heat. Add onions; cook and stir until they are wilted and soft. Reduce heat to low, and season with salt. Continue to cook and stir until onions are dark brown, 5 to 10 minutes. Stir in thyme, fennel seed, and figs, and remove from the heat.
4. 4 Preheat the oven to 450 degrees F (220 degrees C). Punch down pizza dough, and stretch into a circle about 1/4-inch thick. Place on a lightly greased pizza pan or baking sheet. Brush surface lightly with remaining olive oil. Spread onion and fig mixture over crust. It will be sparse, but there is plenty of flavor. Dot with pieces of goat cheese.
5. 5 Bake for 15 to 18 minutes in the preheated oven, or until crust has turned golden brown at edges.

By ASHLEY_S

Ingredients

• ✓ thyme
• pork shoulder roast
• salt
• black pepper
• olive oil
• carrot
• red onion
• shallot
• garlic
• red wine
• beef broth
• tomato puree
• parsley

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Rinse and dry pork roast. Season all sides with salt and pepper.
3. 3 Heat olive oil in a cast iron skillet over medium-high heat. Add roast to the hot skillet; turn and sear until browned and crisp, about 3 minutes per side. Transfer roast to a large lidded baking dish, leaving pan drippings in the skillet.
4. 4 Add carrots, onion, shallot, and garlic to the hot skillet and reduce heat to medium. Sauté in the pan drippings until onion has softened and turned translucent, about 5 minutes; do not overcook.
5. 5 Pour red wine, beef broth, and tomato purée over the roast in the baking dish. Add sautéed vegetables, parsley, and thyme.
6. 6 Cover and bake in the preheated oven until meat pulls apart easily, 2 to 3 hours.

By Alison Willette

Ingredients

• ✓ thyme
• olive oil
• garlic
• onion
• carrot
• corn
• salt
• pepper
• chicken broth
• white bean
• tomato
• summer savory
• parsley

Instructions

1. 1 Gather the ingredients.
2. 2 Heat oil in a large stockpot over medium-high heat. Sauté garlic and onion until tender, approximately 5 minutes. Stir in carrot and corn. Season with salt and pepper; cook for another 2 to 3 minutes.
3. 3 Pour in chicken broth, beans, tomatoes, thyme, savory, and parsley. Bring to a low boil, reduce heat, cover and simmer for approximately one hour.
4. 4 Separate soup into 2 equal portions; allow to cool to room temperature. Once cooled, puree 1 portion in a blender or food processor until smooth.
5. 5 Return both batches to the stockpot; heat until warmed through. Adjust seasoning with salt and pepper as needed.

By MEADOWG

Ingredients

• ✓ thyme
• salt
• olive oil
• garlic
• eggplant
• tomato
• basil
• salt
• black pepper
• spaghetti
• red pepper flakes
• parmesan cheese

Instructions

1. 1 Heat olive oil in a large skillet over medium-high heat until smoking. Add garlic and then eggplant and cook stirring regularly, until softened and lightly browned, 8 to 10 minutes. Add tomatoes, basil, and thyme. Bring everything to a boil, reduce heat, and simmer for 15 minutes. Season with sea salt and pepper to taste.
2. 2 Meanwhile, bring a large pot of water to a boil and add 2 tablespoons salt. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain well and pour hot pasta into the skillet with eggplant mixture. Toss to combine.
3. 3 Garnish with basil leaves and red pepper flakes. Drizzle some olive oil on top and serve topped with Parmesan cheese.

By Cindy Anschutz Barbieri