8 oz Orzo rice (rice-shaped pasta; about 1 ¼ cups) 2 tbsp sherry wine vinegar 1 tbsp fresh lemon juice ½ cup extra-virgin olive oil 1 ¼ lbs assorted Heirloom Tomatoes, cut into ½ inch pieces ¾ cup chopped green onions ½ cup sliced pitted oil-cured olives ¼ cup thinly sliced fresh basil ¼ cup
Read More3/4 lb. shrimp, cooked, peeled and de-veined 1/2 cup celery, cut on a bias 1/2 cup yellow and red bell peppers, diced 6 tablespoons mayonnaise 2 tablespoons Wild Thymes Thai Chili Roasted Garlic Dipping Sauce Romaine lettuce Mix mayonnaise and dipping sauce in a bowl and set a side. In another bowl add the shrimp,
Read More2 tablespoons vegetable oil 1 pound Yukon Gold potatoes, peeled, sliced 1/4 inch thick 8 large eggs 1/4 teaspoon salt 1/4 teaspoon ground black pepper 3 ounces thinly sliced Prosciutto, chopped 2/3 cup frozen peas, thawed 1 tablespoon chopped fresh chives Wild Thymes Moroccan Spicy Pepper Dipping Sauce to taste Preheat oven to 375°F. Heat
Read MoreThis is a super simple way to do an amazing chicken dish (If you prefer less spice, cut back on the cayenne and black pepper). 4 boneless/skinless chicken breasts- flatten slightly Lesley Stowe’s Raincoast Crisps Original 4 tbsp Dijon mustard ¼ tsp cayenne pepper ¼ tsp paprika 1/8 tsp black pepper ¼ tsp fresh thyme
Read More
