Thursday, July 11, 2013

It's That THYME of the Week!

I know... so cheesy, but today is that thyme of the week. What I mean is that today I am going to share two recipes that use thyme..the herb!! Thyme is so fragrant and can be used in a variety of dishes! We grow fresh thyme and it comes back year after year. If you've never tried thyme, you should definitely try out these recipes! Enjoy your thyme! :)

Potato and Corn Chowder

Sometimes its hard to try and thicken something, especially a soup or chowder, without using a milk product or flour to make a roux. The key here is to use a cream style corn to thicken the chowder. No milk or flour necessary!

Serves 4

1 Tablespoon canola oil
1 onion, diced
2 cloves of garlic, minced
1-14.75 ounce can of cream corn
3 large potatoes, scrubbed, diced
1 cup chicken broth
1/2 teaspoon pepper
1/2 teaspoon salt
1 Tablespoon thyme

1. Heat oil in medium pot. Add diced onion and minced garlic to hot oil. Sautee for about 3 minutes. Add cream corn and chicken broth. Stir until combined.  Bring mixture to a simmer.

2. Once corn mixture is simmering, add scrubbed and diced potatoes to the corn mixture. Stir until potatoes are thoroughly combined.

3. Cover pot and let chowder simmer for about 30 minutes, stirring about every 5 minutes, until potatoes are soft. Once the chowder is thick, add salt, pepper and thyme.

Artichokes with Lemon and Thyme

These artichokes are tasty and simple to make!

Serves 2

1 package defrosted frozen artichokes or 1 can of artichokes
1 Tablespoon olive oil
1/4 teaspoon salt
1 clove garlic
1 lemon
1 teaspoon thyme

1. Preheat oven to 350 degrees F. Grease baking sheet. Place artichokes on baking sheets. Sprinkle artichokes with oil and sprinkle with salt. Toss to combine.

2. Bake artichokes for about 8 minutes. Remove from oven and cover with juice from one lemon. Put back in oven for about 10 more minutes until artichokes are browned.

3. Remove from oven and sprinkle with thyme!

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