For those of you who don’t go for the pork in your bean recipes, here is a lovely salad recipe from The Splendid Table.
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There are actually over 100 varieties of thyme, but only 2 that are used in the kitchen: Garden thyme and lemon thyme. Garden thyme has a woodsy, pungent aroma, while lemon thyme, when crushed, has a distinct lemony smell. Leaves and sprigs are used in salads as garnishes, and in soups, chowders, and in many Cajun and French dishes.
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When done, serve with vinaigrette: (mix all very well)
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Here’s a hearty recipe from epicurious.com. If you happen to have an adjustable blade slicer, that will make quick work of slicing the turnips.
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Ingredients 2 lbs carrots ¼ Cups Olive Oil 1 Tablespoon fresh chopped thyme 4 Tablespoon brown sugar 4 Tablespoon balsamic vinegar 2 oz no-fat feta cheese