Type what you have

Ingredients

• ✓ thyme
• water
• cucumber
• tangerine

Instructions

1. 1 Combine water, cucumber slices, tangerine slices, and thyme sprigs in a 32-ounce Mason jar or pitcher; stir gently.
2. 2 Cover and refrigerate before serving, at least 1 hour.

By HurdBird

Ingredients

• ✓ thyme
• blackberry
• white sugar
• sage
• vinegar

Instructions

1. 1 Wash and sterilize a bowl or jar. Add blackberries; cover with sugar. Add thyme and sage. Stir well to combine. Cover with a lid or plastic wrap. Refrigerate, stirring occasionally, until a pool of juice and syrup forms around the blackberries, 1 to 2 days.
2. 2 Remove thyme and sage from the bowl. Place a fine mesh strainer over a separate bowl and pour in blackberry mixture. Press lightly on the solids to expel all the juice.
3. 3 Sterilize a glass jar or bottle. Pour in juice and add vinegar. Cover with a lid and shake gently to dissolve any remaining sugar. Let rest until flavors intensify, at least 1 day.

By Luba

Ingredients

• ✓ thyme
• blueberry
• lemon juice
• stevia
• sparkling water
• lemon

Instructions

1. 1 Muddle 10 blueberries and lemon juice in a glass; stir in thyme sprigs and stevia. Top with sparkling water; garnish with blueberries and lemon wheel.

By Wholesome

Ingredients

• ✓ thyme
• ✓ thyme
• raspberry
• gin
• egg white
• simple syrup
• lemon juice
• ice cube
• cinnamon
• lemon zest

Instructions

1. 1 In a cocktail shaker, muddle raspberries and thyme. Add gin, egg white, simple syrup, and lemon juice. Shake until mixture no longer sounds sloshy and you feel a lot of pressure. Add ice to fill shaker half-full. Shake again until very cold. Strain into a coupe or cocktail glass. Dust top with cinnamon, or garnish with lemon zest curl or additional thyme.

By Juliana Hale

Ingredients

• ✓ thyme
• apple juice
• sugar
• dry white wine
• apple
• peach
• lemon
• brandy
• club soda
• ice

Instructions

1. 1 Stir apple juice and sugar together in a pitcher until sugar dissolves. Add wine, apples, peaches, lemon slices, and brandy.
2. 2 Cover and chill until ready to serve, 1 to 24 hours.
3. 3 Gently stir in club soda before serving over ice. Garnish with fresh thyme sprigs.

By Juliana Hale

Ingredients

• ✓ thyme
• vodka
• cranberry juice
• lime juice
• sparkling water

Instructions

1. 1 Shake Tito's Handmade Vodka, juices, and 1 sprig of thyme in a shaker with ice.
2. 2 Pour into a glass.
3. 3 Top with sparkling water and garnish with a thyme sprig.

By Tito's Handmade Vodka

Ingredients

• ✓ thyme
• onion
• butter
• leek
• potato
• water
• ham bone
• heavy cream
• salt
• pepper

Instructions

1. 1 In a large pot over medium heat, cook onions in butter until translucent. Stir in leeks, potatoes, water, thyme and the ham bone. Bring to a boil, then reduce heat, cover and simmer until potatoes are tender, 20 to 30 minutes.
2. 2 Remove ham bone and puree soup with a blender or food processor. Return to pot, stir in cream, salt and pepper, heat through and serve.

By Sara

Ingredients

• ✓ thyme
• lamb shank

Instructions

1. 1 Place lamb shank in a saucepan, cover with water, and add thyme. Cover and bring to a boil over medium-high heat. Reduce heat to a simmer and cook until meat is falling off bone, 45 minutes to 1 hour.
2. 2 Transfer lamb and 16 ounces cooking liquid to two separate containers. Place in the refrigerator to chill, 1 hour to overnight. Discard remaining cooking liquid.
3. 3 Skim off any solidified fat from chilled cooking liquid and discard.
4. 4 Remove meat from bone and place in a food processor. Discard bone, excess fat, and tendons. Add 2 1/2 ounces cooking liquid to meat and process until a fine, even texture is achieved, adding more liquid as needed.

By Diana Moutsopoulos

Ingredients

• ✓ thyme
• beet
• olive oil
• sea salt

Instructions

1. 1 Gather all ingredients.
2. 2 Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper.
3. 3 Toss together beets, olive oil, and thyme in a large bowl until beets are well coated.
4. 4 Spread evenly onto the prepared baking sheet. Sprinkle with sea salt.
5. 5 Roast in the preheated oven until beets are tender, 10 to 20 minutes. A fork inserted into the center of a beet cube should come out easily.

By cookingtwist

Ingredients

• ✓ thyme
• pork chop
• salt
• black pepper

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C).
2. 2 Sprinkle pork chops on all sides with thyme, salt, and pepper. Place on a baking sheet.
3. 3 Bake in the preheated oven until an instant-read thermometer inserted into the thickest part of a pork chop reads 145 degrees F (63 degrees C), about 20 minutes. Tent chops with aluminum foil and let rest before serving, 5 to 10 minutes.

By Rhonda Elaine

Ingredients

• ✓ thyme
• phyllo tart shell
• brie cheese
• pear
• honey

Instructions

1. 1 Preheat oven to 400 degrees F (200 degrees C). Line a jelly roll pan with parchment paper.
2. 2 Arrange tart shells onto prepared pan. Put a piece of Brie cheese into each shell. Sprinkle diced pear and a couple thyme leaves into each shell and drizzle with honey.
3. 3 Bake in preheated oven until cheese is melted and tarts are golden, 12 to 15 minutes.

By Firebal

Ingredients

• ✓ thyme
• jerusalem artichoke
• olive oil
• garlic
• sea salt

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Scrub artichoke tubers and cut out eyes.
3. 3 Cut tubers into 1-inch pieces.
4. 4 Mix olive oil, thyme, garlic, and sea salt together in a large bowl; add Jerusalem artichoke pieces and toss to coat. Arrange coated pieces in one evenly-spaced layer on a baking sheet.
5. 5 Roast in the preheated oven until tender, 35 to 45 minutes.

By qwertycook

Ingredients

• ✓ thyme
• olive brine
• buttermilk
• turkey breast
• rosemary

Instructions

1. 1 Whisk together olive brine and buttermilk. Put the turkey breast into a resealable plastic bag and pour brine-buttermilk mixture into the bag. Add rosemary and thyme sprigs. Seal bag and refrigerate for 8 hours.
2. 2 Take the bag out of the fridge and allow to rest until the breast reaches room temperature.
3. 3 Preheat an air fryer to 350 degrees F (175 degrees C).
4. 4 Cook the breast in the air fryer for 15 minutes. Flip over the breast and cook for 5 minutes until turkey breast is no longer pink in the center and the juices run clear. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). If internal temperature is lower, keep cooking at 5 minute intervals until the correct temperature is reached.

By Buckwheat Queen

Ingredients

• ✓ thyme
• rosemary
• garlic salt
• black pepper
• pork loin roast

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Combine rosemary, garlic salt, thyme, and pepper in a large resealable plastic bag. Place pork loin in the bag, seal, and toss until thoroughly coated with spice mixture. Transfer to a medium baking dish.
3. 3 Bake in the preheated oven until cooked through, about 1 hour. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).

By Marianne Campbell

Ingredients

• ✓ thyme
• sugar snap pea
• olive oil
• shallot
• kosher salt

Instructions

1. 1 Preheat the oven to 450 degrees F (230 degrees C).
2. 2 Spread sugar snap peas in a single layer on a baking sheet and brush with olive oil. Sprinkle with shallots, thyme, and kosher salt.
3. 3 Bake in the preheated oven until tender yet firm, 6 to 8 minutes.

By CJCOLLINS

Ingredients

• ✓ thyme
• shrimp
• creole seasoning
• lemon zest
• butter

Instructions

1. 1 Set up a large pot or water bath and place your sous vide cooker into the water. Set temperature to 135 degrees F (57 degrees C) according to manufacturer's directions.
2. 2 Combine shrimp and Creole seasoning in a bowl and toss to coat. Place shrimp in a single layer inside a large vacuum bag. Place lemon peel, thyme, and butter evenly on top. Seal the bag using a vacuum sealer.
3. 3 Place bag into the water and set timer for 30 minutes.
4. 4 Remove cooked shrimp from bag and serve. Sprinkle additional Creole seasoning on top, if desired.

By France Cevallos

Ingredients

• ✓ thyme
• radish
• olive oil
• salt
• lemon

Instructions

1. 1 Preheat oven to 450 degrees F (230 degrees C). Line a baking sheet with aluminum foil.
2. 2 Cut radishes into halves; cut any large radishes into quarters. Stir olive oil and thyme together in a bowl and toss radishes in mixture to coat. Spread radishes onto prepared baking sheet; sprinkle with salt.
3. 3 Roast in the preheated oven until tender but firm in the centers, tossing every 5 minutes, 15 to 20 minutes. Drizzle with lemon juice.

By Deeli

Ingredients

• ✓ thyme
• white mushroom
• olive oil
• lemon pepper seasoning
• salt

Instructions

1. 1 Place mushrooms in a bowl. Add oil, lemon-pepper, and thyme. Stir to coat.
2. 2 Preheat an air fryer to 400 degrees F (200 degrees C) for 5 minutes.
3. 3 Place mushroom slices in the basket of the air fryer. Cook for 5 minutes. Stir and sprinkle with salt. Cook for 5 minutes more.

By Soup Loving Nicole

Ingredients

• ✓ thyme
• sweet potato
• butter
• garlic
• basil

Instructions

1. 1 Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes; drain.
2. 2 Transfer potatoes to a large bowl; add butter, garlic, basil, and thyme. Use a potato masher to mash until smooth.

By Master Chef

Ingredients

• ✓ thyme
• chicken
• salt
• orange zest
• rosemary

Instructions

1. 1 Remove chicken from packaging, remove giblet packet from cavity, and pat thoroughly dry with paper towels. Place in a 9x13-inch baking dish.
2. 2 Mix salt, orange zest, rosemary, and thyme together in a small bowl; rub 3/4 of the mixture all over outside of chicken; rub remaining mixture inside cavity. Cover loosely with plastic wrap and refrigerate 1 to 3 days.
3. 3 Preheat oven to 350 degrees F (175 degrees C). Remove plastic wrap from chicken.
4. 4 Bake chicken in preheated oven until no longer pink at the bone and the juices run clear, 2 to 2 1/2 hours depending on size. An instant-read thermometer inserted into the thickest part of the thigh near the bone should read 165 degrees F (74 degrees C). Remove chicken from the oven, cover with a doubled sheet of aluminum foil, and allow to rest in a warm area for 20 minutes before carving.

By Allrecipes Member

Ingredients

• ✓ thyme
• sage
• marjoram
• rosemary
• nutmeg
• black pepper

Instructions

1. 1 Gather all ingredients.
2. 2 Mix sage, thyme, marjoram, rosemary, nutmeg, and black pepper in a small bowl.
3. 3 Transfer seasoning to an airtight container.
4. 4 Label and store with your other spices.

By Mandee Klein

Ingredients

• ✓ thyme
• duck breast
• salt
• black pepper
• vegetable oil

Instructions

1. 1 Cut several very shallow crosswise slashes across the skin of each duck breast about 1/2 inch apart. (The cuts should only barely cut into the skin and fat; don't cut into the meat.) Season skin sides with salt, then generously season meat sides with salt, pepper, and thyme. Place into a heavy-duty resealable plastic bag, squeeze out all the air, and seal. Refrigerate for 1 hour.
2. 2 Fill a large Dutch oven about 2/3 full with water and place over medium heat; heat to 135 degrees F (57 degrees C). Attach a candy thermometer to the side of the Dutch oven in order to monitor and maintain the water temperature. Place a silicone hot pad into the bottom of the pot to keep the plastic bag from contacting the bottom of the pan.
3. 3 Place the sealed plastic bag into the Dutch oven. Cook, moving the bag around occasionally and adjusting the heat as necessary to maintain the temperature at 135 degrees F (57 degrees C), for 1 hour.
4. 4 Remove duck breasts from the plastic bag and pat dry. Generously season skin sides with salt.
5. 5 Heat oil in a skillet over high heat. Place duck breasts, skin-side down, in the hot skillet until fat renders and skin is golden brown, 5 minutes. Turn breasts over and cook until lightly browned and meat still pink in the center, 1 minute. Let rest for 2 minutes before slicing.

By John Mitzewich

Ingredients

• ✓ thyme
• russet potato
• cayenne pepper
• salt
• black pepper
• duck fat

Instructions

1. 1 Preheat oven to 325 degrees F (165 degrees C). Line a baking sheet with aluminum foil.
2. 2 Place potato wedges in a bowl; sprinkle thyme, cayenne, salt, and black pepper over the top. Drizzle melted duck fat over potatoes and toss to coat.
3. 3 Transfer potatoes, skin-side down, to the prepared baking sheet. Season wedges again with salt.
4. 4 Bake in the preheated oven for 40 minutes. Increase oven temperature to 450 degrees F (230 degrees C). Turn potatoes onto their sides and bake for 10 minutes. Flip over and cook on the other side until golden brown, about 10 minutes more.

By John Mitzewich

Ingredients

• ✓ thyme
• bay leaf
• creole seasoning
• oregano
• garlic powder
• black pepper

Instructions

1. 1 Gather all ingredients.
2. 2 Mix together crushed bay leaves, Creole seasoning, thyme, oregano, garlic powder, and pepper in a small bowl until well combined.

By HEBEGEBE

Ingredients

• ✓ thyme
• navel orange
• honey
• olive oil
• sriracha sauce
• sea salt

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil.
2. 2 Place orange wedges onto the prepared baking sheet. Mix honey, olive oil, thyme, and Sriracha sauce together in a small bowl. Brush enough mixture onto orange wedges to coat. Set remaining mixture aside for basting.
3. 3 Roast oranges in the preheated oven for about 30 minutes, basting once halfway through.
4. 4 Remove from the oven and immediately sprinkle wedges lightly with coarse sea salt. Serve warm or at room temperature.

By lutzflcat

Ingredients

• ✓ thyme
• honey
• red wine vinegar
• red pepper flake
• paprika
• kosher salt

Instructions

1. 1 Combine honey, vinegar, red pepper flakes, thyme, smoked paprika, and salt in a small saucepan. Bring to a boil. Remove from heat and let cool to room temperature so flavors infuse, about 30 minutes. Store at room temperature in an airtight container.

By LauraF

Ingredients

• ✓ thyme
• rosemary
• olive oil
• pheasant
• salt
• black pepper

Instructions

1. 1 Gather the ingredients. Preheat the oven to 250 degrees F (120 degrees C).
2. 2 Stir rosemary and thyme into olive oil in a liquid measure; set aside. Rub pheasant inside and out with salt and pepper.
3. 3 Place into a close-fitting roasting pan. Pour herb oil over pheasant.
4. 4 Bake in the preheated oven for 1 hour, then cover with aluminum foil and continue baking until an instant-read thermometer inserted into the thickest part of the thigh, near the bone, reads 180 degrees F (82 degrees C), about 1 hour more. Baste pheasant with pan juices every 30 minutes during baking. Remove from the oven, cover with a doubled sheet of aluminum foil, and allow to rest in a warm area for 10 minutes before slicing.

By kelly13jane

Ingredients

• ✓ thyme
• elephant garlic
• salt
• black pepper
• olive oil
• cream cheese

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C).
2. 2 Trim root end from garlic cloves and remove skin. Place cloves on a large square of aluminum foil. Place thyme sprigs among the garlic, sprinkle with salt and pepper, and drizzle with olive oil. Fold up the sides of the foil to create a packet and place on a baking sheet.
3. 3 Bake in the preheated oven until garlic is soft and golden brown, 45 minutes to 1 hour. Discard thyme and let garlic cool.
4. 4 Place cream cheese into a medium bowl. Add garlic on top and mash cloves with a fork. Season with additional salt and cracked black pepper to taste, and stir mixture until evenly combined. Alternately, you may use a small food processor for a smoother consistency.

By France Cevallos

Ingredients

• ✓ thyme
• acorn squash
• parmesan cheese
• olive oil
• kosher salt
• black pepper

Instructions

1. 1 Gather all ingredients.
2. 2 Preheat the oven to 400 degrees F (200 degrees C).
3. 3 Toss squash slices, Parmesan, thyme sprigs, oil, salt, and pepper together in a bowl until squash is evenly coated.
4. 4 Transfer to a jelly roll pan and spread in a single layer.
5. 5 Roast in the preheated oven until squash is golden brown and tender, 25 to 30 minutes.
6. 6 Serve hot and enjoy!

By stephtaylor

Ingredients

• ✓ thyme
• bacon
• butternut squash
• mango
• salt
• black pepper

Instructions

1. 1 Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 5 minutes. Add squash and thyme; cook and stir until squash begins to brown, 10 to 15 minutes. Add mango; cook and stir until heated through, about 5 minutes.

By Chris Denzer