Thyme

Miso Orange Glazed Chicken with Carrots & Leeks

INGREDIENTS:

  • Olive oil cooking spray

  • 5 large carrots, peeled, halved lengthwise and cut into 1⁄2-inch pieces

  • 2 leeks, white and light green parts, halved lengthwise and sliced 1⁄2-inch thick

  • 2 tbsp olive oil, divided

  • 1 tsp ground ginger, divided

  • 1 tsp dried thyme, divided

  • 1 tsp fresh ground black pepper, divided

  • 1⁄4 tsp sea salt, divided

  • 8 chicken thighs, bone-in, skin removed (about 2 lb)

  • 3 tbsp fresh orange juice

  • 2 tbsp white miso

  • 1 tbsp raw honey

  • 1 tsp Sriracha or other hot sauce

  • 2 tbsp chopped fresh tarragon leaves

PREPARATION:

  1. Preheat oven to 425°F and mist a large, rimmed baking sheet with cooking spray.

  2. To a large bowl, add carrots and leeks. Add half of each of the following: oil, ginger, thyme, pepper and salt. Toss to coat. Spread in a single layer on prepared sheet. To same bowl, add chicken and remaining half of oil, ginger, thyme, pepper and salt. Mix and place chicken over vegetables. Roast on center oven rack for 20 minutes. Turn chicken and gently stir vegetables. Continue roasting until juices run clear and temperature reaches 165°F in thickest part of chicken, 10 to 15 minutes more. (NOTE: If using larger chicken pieces, remove vegetables after 30 minutes and continue cooking chicken as needed.)

  3. Meanwhile, in a small bowl, combine orange juice, miso, honey and Sriracha. Pour over cooked chicken and vegetables and gently stir. Divide among serving plates and sprinkle with tarragon.

Slow-Cooked Acorn Squash with Sage and Thyme

INGREDIENTS:

  • 1 lb. acorn squash, halved lengthwise, seeds removed, sliced crosswise ½" thick

  • ½ head of garlic

  • 2 sprigs sage

  • 2 sprigs thyme

  • ½ cup extra-virgin olive oil

  • ¾ tsp. kosher salt

  • 1 Tbsp. white wine vinegar

PREPARATION:

  1. Place a rack in middle of oven and preheat to 350°. Toss squash, garlic, sage, thyme, oil, and salt in a shallow 2-qt. baking dish to combine.

  2. Turn garlic cut side down, then roast vegetables, tossing 2 or 3 times, until golden brown, very tender, and edges and cut sides are crisp, 60–70 minutes.

  3. Let cool slightly, then add vinegar and toss to coat.

Napa Cabbage Salad with Parmesan and Pistachios

INGREDIENTS:

  • 1 28-oz. Napa cabbage, tough outer leaves removed, halved, leaves torn into 3"–4" pieces

  • 1½ tsp. flaky sea salt, plus more

  • ½ cup coarsely chopped raw pistachios

  • 1 tsp. plus 2 Tbsp. extra-virgin olive oil; plus more for drizzling

  • ½ tsp. freshly ground black pepper, plus more

  • 1 sprig thyme

  • ½ tsp. finely grated orange zest

  • ½ tsp. sugar

  • 2 Tbsp. apple cider vinegar

  • 2 tsp. honey

  • 1 cup parsley leaves with tender stems

  • 1 Tbsp. thinly sliced chives

  • 3 oz. Parmesan, shaved, plus more for serving

PREPARATION:

  1. Preheat oven to 350°. Place cabbage in a large bowl and sprinkle with 1½ tsp. salt. Toss, massaging with your hands, to soften a bit; set aside.

  2. Toss pistachios and 1 tsp. oil on a rimmed baking sheet; season with salt and pepper. Roast, tossing once, until golden brown, about 5 minutes. Transfer to a small bowl. Add thyme, orange zest, and sugar and toss to combine. Let cool; discard thyme sprigs.

  3. Whisk vinegar, honey, and ½ tsp. pepper in a small bowl to combine; season with a pinch of salt. Drizzle over cabbage and add parsley, chives, 3 oz. Parmesan, ¼ cup pistachios, and 2 Tbsp. oil. Toss to combine, then taste and season with more salt and pepper if needed.

  4. Transfer cabbage salad to a platter and top with more Parmesan and remaining pistachios. Season with pepper and drizzle with some more oil.

    Do Ahead: Cabbage can be massaged up to 3 hours in advance. Cover and keep chilled.

Caramelized Onion and Swiss Chard Quiche

INGREDIENTS:

  • 1 whole wheat pie crust, chilled

  • 2 yellow onions, chopped

  • 1 teaspoon fresh thyme leaves

  • 2 tablespoons butter

  • 1/2 bunch Swiss chard, ribs removed, leaves chopped (about 2 1/2 cups)

  • 1 cup half and half

  • 4 large eggs, beaten

  • 1 teaspoon salt, plus more for seasoning

  • 1/4 teaspoon black pepper, plus more for seasoning

  • 1 pinch fresh ground nutmeg

PREPARATION:

  1. Heat a large non-stick pan to medium high and add chopped onions. Cook until browned but not burnt, about 6 minutes. Add a tablespoon of butter, the fresh thyme, and sprinkle with salt and pepper. Lower the heat to medium and continue to stir while cooking. Add the remaining tablespoon of butter when the onions become dry and start sticking to the pan, about another 5 minutes.

  2. Once the onions are evenly caramelized, about another 5 minutes, add the chopped chard and sauté until wilted, about 2 minutes. Remove from heat and cool.

  3. Preheat to 425°F. In a medium bowl, whisk the half and half, beaten eggs, salt, pepper, and nutmeg together.

  4. Mix in cooled onion and chard mixture. Pour filling into crust. Place the quiche on a baking sheet to make it easier to transport and in case the filling overflows in the oven.

  5. Bake quiche for 15 minutes. Reduce heat to 350°F and bake until filling is puffed and just set in center, about 10-15 minutes longer. Transfer to rack and cool 10 minutes. Serve hot or at room temperature.

  6. You can freeze the quiche after it has cooled. To reheat, place in a preheated 350°F oven for about 30 minutes, until heated through.

Roasted Rutabaga with Maple Syrup and Thyme

INGREDIENTS:

  • 1 large or 2 small rutabaga

  • 2 tablespoons olive oil

  • 3 tablespoons maple syrup (see notes)

  • salt

  • 1 tsp dried thyme

  • black pepper

  • 1 tbsp fresh thyme (for garnish - optional)

PREPARATION:

  1. Pre-heat the oven to 200ºC/390ºF. Place a roasting tin the oven to heat up.

  2. Peel the rutabagas and cut them into large chunks.

  3. Place the rutabagas in a and dress with the olive oil, maple syrup and dried thyme.

  4. Add in a good sprinkle of salt and pepper and toss to combine well.

  5. Spoon the rutabaga into the roasting tin, reserving any dressing that has pooled at the bottom of the bowl.

  6. Roast in the oven, for 25 minutes, then drizzle over the reserved dressing and cook for a further 15-20 minutes until crisp and golden.

  7. Serve with a sprinkling of fresh thyme (Or chives works well too!)

Recipe Notes:

Use real maple syrup here, the flavored syrups burn quickly and don't have the depth of flavor you need.