Cooking recipes from "Thyme for Cooking" - page 158

Chicken with Lemon and Leeks, done in the slow cooker.

Quinoa Drop Biscuits, perfect to go with all the soups of the season

The garden monsters have returned! Last year I did a post on what to do with all the excess: tips on freezing zucchini and how to use what you froze.

Baby Pumpkin Stuffed with Ham, Walnuts and Sage with just a touch of maple syrup

Butternut Squash Slices, Creamy Goat Cheese on Savory Polenta Rounds, a fun and easy first course

Simple Butternut Squash Soup - a warming start to any holiday meal or on it's own for a light lunch.

Summer vacation is over.

Yes, I’m still playing with food.

Egg "Noodles" with Bacon and Sage; the noodles are made from eggs with just a tiny bit of flour to stabilize - great low-carb fare

Red Onion Marmalade on Polenta Points, an interesting appetizer that would be great for a tapas party.

Chicken, Broccoli Risotto, an easy main course risotto in less than half an hour

Spinach Salad with, Ham, Avocado, Pasta and a light, easy White Balsamic Vinaigrette

Grilled Chicken, Asparagus, and Spinach Salad with Feta, Cherry Tomatoes and Greek Olives.

Main course salad of Shrimp, Asparagus and Avocado with Basmati Rice and an easy Balsamic Vinaigrette.

Asparagus and Green Garlic Pastries, made with purchased puff pastry, are an easy yet impressive first course.

Pork 'Steak' with Sautéed Mushrooms, made with a thick slice from a pork loin roast.

Pumpkin Soup with Sherry, easy with canned pumpkin, fragrant with sherry, serve in bowls or mugs

Salmon en Croute, with Carrots and Fennel, both in the phyllo and stir-fried as a side

Fettuccini with Ham, Peas, Peppers and Goat Cheese, quick, easy pasta dish.

Thyme for Cooking3,315 recipes