thyme

Glazed Delicata Squash

Glazed Delicata Squash

2 Delicata squash
2 medium red onions
5 cloves garlic, smashed
4 fresh thyme sprigs
1/2 teaspoon red pepper flake
3 tablespoons olive oil
2 tablespoons maple syrup
Salt and freshly ground black pepper

  1. Arrange your oven racks in both the upper and lower positions and preheat to 425°F degrees.
  2. Wash the squash, the cut them half lengthwise. Remove the seeds with a spoon and cut into 1/3-inch thick slices. 
  3. Remove the stem and root end of the red onions and cut in half lengthwise, then cut into 1/2-inch rings
  4. Place the squash, red onion, garlic, thyme, and red pepper flake in a large work bowl. Drizzle with the olive oil and maple syrup, season generously with salt and pepper, and toss to coat.
  5. Spread the vegetables evenly onto two rimmed baking sheets. Place in the oven, one sheet pan on the top rack and one on the bottom. Bake for 15 minutes then shake the pans to toss and switch positions; top pan is replaced on the bottom and vice versa. Bake for another 10-15 minutes.   
  6. Remove from the oven, season again with more salt and pepper, to taste. Enjoy.
 
 

Sticky honeyed carrots with thyme

Sticky honeyed carrots with thyme

  • 1 bunch carrots, unpeeled, larger ones cut in half
  • 2 tablespoons butter
  • 2 tablespoons honey
  • a few sprigs of thyme
  • 1 cup water
  1. Heat the butter in a deep frying pan or large saute pan over medium heat.
  2. Add the carrots, thyme and honey and cook for 5 mins, until the mixture starts to brown.
  3. Pour in 1 cup water and bring to a boil. Cook until the liquid has reduced to a glaze and the carrots are tender.
  4. Turn the heat down to low and continue to cook the carrots slowly, stirring, until the glaze thickens and carrots are sticky with goodness.

 

 
 

Cucumber & Thyme Vinaigrette

Cucumber & Thyme Vinaigrette

  • 1 cucumber
  • 3 teaspoons fresh thyme, minced
  • 4 teaspoons lemon juice
  • 4 teaspoons parsley, finely chopped 
  • ½ teaspoon salt
  •  Freshly ground black pepper
  1. Peel the cucumber and make juice: either run the peeled cucumber through a juice extractor or place in a blender and pulse until liquified and strain through a piece of cheesecloth into a bowl to separate out the solids. You should have about 1 cup of juice. 
  2. Whisk together the cucumber juice, lemon juice, parsley, thyme, salt and pepper to taste in a medium bowl.
  3. Use immediately or store in the refrigerator for up to a week.