Wednesday, March 28, 2012

Thyme (whole and ground) / Thyme Salad Dressing - Margaret Ullrich

You're right.
Some of those spice jars and bags are holding leaves.
Not seeds that look like beebee pellets.
Not ground seeds that look like some weird pepper.
We're talking leaves.
Some big, some teeny tiny, some ground up.


Okay... let's pick up a jar.
Let's look at thyme.

You've sung about thyme and its leafy buddies. 
Are you going to Scarborough Fair?
Parsley, Sage, Rosemary and Thyme....
Alright, your grandmother sang about Thyme.

Don't get snarky.
Not unless you don't want Easter chocolates.
It's still Lent.
It's not smart to irritate a hungry old woman.


Buy some thyme.
Now.
It's time to get ready for a major family dinner.


You can sprinkle thyme on meats or fish before roasting.
Ground thyme is THE ingredient for pork and poultry stuffing.
It will add an appetizing aroma to casseroles, soups, stews and sauces.

Thyme is also delicious in cooked tomato dishes or sprinkled on raw tomato slices.
You can also add a pinch to biscuits or breads.

Or make your own salad dressing.
Yes, really, you can.
Kraft did not invent salad dressings.


Thyme Salad Dressing

Combine in a small jar
1/2 Cup salad or olive oil
1/4 Cup wine vinegar
1 teaspoon salt
1/4 teaspoon ground black pepper
1/4 teaspoon garlic powder
1/4 teaspoon thyme leaves
Cover and shake well.
Let stand several hours.
Cover and shake well.
Serve over vegetable salads.

Makes 3/4 Cup

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