A Mini-cookbook

Michael Bettler, with the assistance of Gwen Barclay and Madeline Hill, has assembled an impressive number of original thyme recipes, many of which are presented here. Additional recipes are available through the National Office. You may wish to copy the recipes to share with your customers in promoting NATIONAL HERB WEEK and the 1997 HERB OF THE YEAR - THYME.


Thyme Rolls On

8 oz. Philadelphia Cream Cheese

I Tablespoon freshly chopped thyme

I Tablespoon freshly chopped parsley

1/2 Teaspoon finely minced garlic

Blend all ingredients thoroughly and roll into a 1" diameter log in wax paper. Refrigerate overnight. Slice into 1/4" wheels and serve on crackers.

Thyme And Again

8 oz. Philadelphia Cream Cheese 4 oz. sour cream

2 Tablespoons chopped thyme leaves

1 Tablespoon coarsely chopped basil

1 Tablespoon minced parsley

Blend all ingredients thoroughly and chill overnight. Place in serving bowl and garnish with signature basil, parsley, and thyme leaves. Serve on a tray of crackers and/or vegetable sticks. Guests will visit this appetizer "thyme and again".

Pita Pizza Thyme

1 Package of flat pita bread (about 12 flats)

4 Tablespoons olive oil

4 Tablespoons dried thyme, crushed

I Tablespoons dried oregano, crushed

Cut each flat into 6 triangles. Brush the top of each triangle with olive oil. Sprinkle lightly with thyme and oregano. Toast in hot oven until golden brown. Serve hot as an appetizer or use for dinner bread. ("Zatar", Thymbra spicata, is the Middle Eastern counterpart found in specialty shops.) Yield: 72 pieces.


Lemon Thyme Lift

2 Cups water

1/2 Teaspoon fresh lemon thyme leaves

1/2 Teaspoon honey

Bring water to a boil and remove from the heat. Add thyme leaves and steep for 5 minutes. Strain into cups and add honey. Relax and enjoy.


Thyme Biscuits

2 Cups flour

1 Tablespoon baking powder

1 Tablespoon sugar

1 Teaspoon salt

8 Tablespoons butter

3/4 Cup buttermilk

1 Whole egg, beaten

2 Tablespoons fresh thyme, chopped

Preheat oven to 425F. Sift together dry ingredients. Cut butter into mixture, but do not overwork. Stir inmilk, egg, and thyme. Turn dough onto floured bread board. Knead a dozen times. Roll dough into golf-ball-size balls. Bake on an ungreased cookie sheet for 12-14 minutes, until done. Serve hot. Yield: 12-16 biscuits.


Sun Dried Tomato Thyme Muffins

2 Cups flour 1 Egg

1 Tablespoon baking powder 1/4 Cup olive oil

1/2 Teaspoon salt 1/2 Cup grated Parmesan cheese

1/4 Teaspoon black pepper 1/3 Cup sun-dried tomatoes *, chopped fine

1 Cup milk 2 Teaspoons fresh thyme, chopped

Preheat oven to 375F. Spray 2 1/2" muffin cups with non-stick vegetable shortening spray. In a large bowl, combine the flour, baking powder, salt, and pepper. Set aside. In a second bowl, whisk together milk, egg, and oil until smooth. Add the cheese, tomatoes, and thyme and blend thoroughly. Add dry ingredients and stir until blended. Spoon into muffin cups, filling 2/3 full. Bake for about 20 minutes, until tester comes out clean. Serve warm. Yield: 12 muffins.

*If tomatoes are packed in oil, remove from oil, rinse under running water, and pat dry before chopping.

MARGE CLARK, The Best of Thymes


Lucia's Olive Oil & Herb Dressing

2/3 Cup extra virgin olive oil

1/4 Cup wine vinegar or rice wine vinegar

1 Small clove garlic, Minced

1/4-1/2 Teaspoon sea salt (to taste)

1/4 Teaspoon white pepper (optional)

1/2 Teaspoon dry mustard

1 Tablespoon each: minced fresh thyme, oregano, summer savory, basil, dill, and parsley

Combine all ingredients in a bowl and mix thoroughly with a fork or whisk. Place in a sealed jar, cover, and set aside for 30 minutes. Refrigerate until ready to use. Shake well to fully suspend herbs before using. Yield: 1 1/4 Cup.



Spring Onion Soup

3/4 Pound potatoes

1/2 Stick unsalted butter

3/4 Cup chopped spring onions (include 1/2 the green)

2 1/2 cups chicken broth

l Sprig fresh thyme

2 1/2 Cups milk

1 Teaspoon fresh thyme leaves, minced

Salt and Pepper to taste

Peel and chop potatoes. In a heavy saucepan, melt butter, then toss potatoes and onion in the butter. Sweat, covered, over moderately low heat for 10 minutes. Add broth and thyme sprig and simmer until potatoes are very soft, about 15 minutes. Discard sprig and puree to a soup. Transfer to a saucepan, stir in milk and minced thyme leaves. Add salt and pepper, and simmer until heated through, about 5 minutes. Serves 6.



Baked Chicken with Lemon Thyme Wine Sauce

4 Boneless chicken breasts

1 Cup dry white wine

2 Tablespoons butter

2 Tablespoons olive oil

1/2 Small onion, chopped

1 Teaspoon garlic, minced

1/8 Teaspoon white pepper

1/4 Cup cream or half & half

1 Tablespoon flour

1 Tablespoon fresh lemon thyme, or 1 Teaspoon dried

1/2 Cup Swiss cheese, grated (optional)

8 Lemon thyme sprigs, 2-3" in length

Salt to taste

Preheat oven to 375F. Pierce chicken breasts with fork and arrange in a baking dish. Add wine and marinate for 10 minutes. Sauté onions and garlic in butter and olive oil until transparent. Remove the onion and garlic with a slotted spoon and set them aside, along with the seasoned oil. In a blender, thoroughly blend the wine, pepper, cream, flour, and lemon thyme, adding onions and garlic. Brown the chicken in the seasoned oil over a medium-high heat for about 8 minutes, turning once. Return chicken to baking dish and add the blended sauce. Cover and bake for 10 minutes. Remove the cover and cook an additional 15 minutes. (Optional: add Swiss cheese during last 5 minutes of cooking.) Garnish with sprigs of lemon thyme. Serves four.


Lickety Split Lemon & Thyme Chicken

1 Chicken, cut into pieces

2 Lemons, juiced

1/2 oz. fresh thyme

2 Cups dry white wine

3 Cups cooked white rice

Salt & Pepper to taste

Preheat oven to 450F. Season Chicken with lemon juice, thyme, salt, and pepper. Cover and bake for 25 minutes. Prepare rice as directed. Uncover and generously baste chicken with wine every 5 minutes until done. Serve hot over rice.


Herbed Green Beans

1 1/2 Pounds green beans

1 Small onion, halved and sliced

1/4 Cup butter

1 Teaspoon lemon juice

1 Teaspoon fresh parsley, chopped

1 Teaspoon fresh thyme leaves, chopped

1/4 Teaspoon paprika

Salt & Pepper to taste

Rinse beans in cold water, snap off ends and cut into 1-2" lengths. Cut half the onion into small slices and place, with beans, in a rice steamer. Cook until tender, about 15 minutes. Drain and set aside. Melt butter in a saucepan and add the other half of the onion, thinly sliced, the lemon juice, parsley, thyme, paprika, salt and pepper. Simmer for 5 minutes. Add the beans and toss well, completely coating beans. Serves 6-8.


Broccoli Cheese Tarts

8 Wonton skins

1 Tablespoon butter, melted

1 Egg

1 Teaspoon flour

3/4 Cup chopped broccoli flowers

2/3 Cup finely diced cooked ham or chicken

1/4 Cup roasted red pepper
1/4 Cup chopped canned pimento (drained)

1/4 Teaspoon onion powder

1 1/2 Teaspoon fresh thyme leaves

Dash of ground black pepper

Heat oven to 350F. Spray 18 miniature muffin cups with non-stick vegetable spray. Brush one side of each wonton skin with butter. Carefully press skin, butter side up, into muffin cups. In a medium bowl, combine egg and flour. Whisk until blended. Stir in remaining ingredients and mix well. Spoon into wonton lined cups. Bake 15-20 minutes, until mixture is set and skins are golden brown. Remove immediately from the muffin cups and serve warm. Yield: I 8 tarts.



Lemon Thyme Cookies

1/4 Pound butter

3/4 Cup sugar

1 Whole egg, beaten

1/2 Teaspoon vanilla

1 Tablespoon milk or cream

1 Teaspoon grated lemon zest

1/2 Cup fresh lemon thyme leaves, finely chopped

1 1/4 Cups flour

1/8 Teaspoon salt

1/4 Teaspoon baking powder

Preheat oven to 350F. Cream butter, gradually adding sugar, and beat until light. Add egg, vanilla, and milk and blend thoroughly. Blend in lemon zest and thyme. Mix flour, salt, and baking powder and sift into butter mixture. Blend well. Arrange by teaspoons on greased cookie sheet and bake 8-12 minutes, until lightly brown. Yield: 3 dozen .


The Herbfarm's Terrific Tomato Sauce

4 Ripe tomatoes

2 Teaspoons fresh thyme leaves

4 Tablespoons butter

Salt, pepper & cayenne to taste

Quarter tomatoes and cut out central core. Puree tomatoes in food processor. Strain out seeds. Place in a pot and add thyme. Cook over medium heat until reduced by half. Finish by whisking in butter, salt, pepper, and a pinch of cayenne. (Heat of cayenne will increase as sauce sets.) Yield: about 2 cups.


Thyme Mayonnaise

1 Egg, room temperature

3/4 Teaspoon salt

1 Tablespoon vinegar

1/2 Teaspoon dry mustard

Pinch cayenne

3 Tablespoons fresh caraway thyme leaves

1 Clove garlic, pressed

1 Cup vegetable oil

In a blender, combine egg, salt, vinegar, spices, thyme, and garlic until thoroughly blended. Slowly add the oil in a thin stream. Blend completely. Store in refrigerator from 3-4 days. Yield: 1-1 1/2 cups.

(As an alternative, mix all ingredients in a bowl and vigorously whisk in the oil.)


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