Thursday, 30 August 2012

Garden to Table: Thyme



A light herb that works well in soup, marinades, casseroles, sprinkled on fish or chicken, whisked into batter for bread or scrambled eggs.

It can be dried or stored in the freezer.

An herb that makes a tasty compound butter that can be used on corn or steak or scallops.

But I wanted to celebrate my fresh thyme from the garden by making something unusual - a pairing that hadn't been tried (at least by me).

And I found this recipe for a breakfast sundae.

Roasted plum, scoop of nonfat Greek yogurt, spoonful of nutty granola.

Easy, unique and healthy.

Halved plums are sprinkled with olive oil, pinch of salt, sugar and
chopped thyme and roasted in a 400 degree oven for 15 minutes.

Compliments of Joy the Baker!

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