Butter the bread and top each slice with ham. Using a very sharp knife, cut off the crusts. Cut the sandwiches in half diagonally to create 2 triangles and then in half again diagonally, creating a total of 4 triangles per slice.
Top each triangle with a tiny dollop of mustard and a cornichon slice, and add a tiny sprig of fresh thyme.
Preheat oven to 450 degrees.
Coat a large baking sheet with cooking spray.
Arrange zucchini halves, flesh side up on prepared baking sheet.
Drizzle olive oil over zucchini.
Season with salt and pepper.
Season with garlic powder.
Sprinkle fresh thyme over the top.
Roast 8-10 minutes until golden brown.
Cover the squash with a generous amount of salted water in a large saucepan and boil for 5 minutes.
Drain well.
In a slow cooker, combine the squash, butter, onions, garlic, cream and salt and pepper.
Set the cooker on low and cook for 6 to 8 hours, adding the fresh thyme in the last hour of cooking.
When the squash is tender, turn off the slow cooker.
This dish can sit for an hour or two before serving.
eat. Add the thyme, whisking continuously. If using fresh thyme, the mixture will
garlic, 2 tablespoons of the fresh thyme or 1 teaspoon of the
00\u00b0C/400\u00b0F Scatter thyme sprigs on a baking sheet
In large pot boil pasta until al dente. Drain.
In heavy skillet, over medium heat, heat oil. Add onion and garlic; saute until tender. Add tomatoes and thyme; cook stirring frequently, until tomatoes are hot, yet still retain their shape and most of the liquid has evaporated, about 5 minutes.
Remove and discard fresh thyme sprig, if used. Add basil and drained pasta; toss until heated.
Transfer to serving bowl; season to taste with salt and pepper and sprinkle evenly with pine nuts.
il, 2 Tbs.of the thyme, and 1/2 tsp.of
nd sprinkle with coriander and thyme.
Grind a little sea
mall saucepan, combine water, sugar & thyme. Bring to boil over medium
inutes. Add the thyme sprigs or dried thyme and saute a minute
ne sprig of fresh rosemary and one sprig of thyme into the
hole butter followed by the fresh thyme and salt and pepper.
Whisk in 1 Tbsp of fresh thyme, 1 Tbsp of mustard and
eaf and a sprig of thyme & parsley in a soup pot
he sugar, salt, and dried thyme; squeeze the lemon juice into
tockpot or saucepan with the thyme and add to the water
ut not coloured. Add the fresh thyme leaves and mix through.
ombining the softened butter, minced thyme, garlic cloves, lemon zest, salt
and place several sprigs of fresh thyme on top.
Season well