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Rosemary Thyme Taco Salad (Cinco de Mayo Favorite)

Rosemary Thyme Taco Salad (Cinco de Mayo Favorite)

Cinco de Mayo on taco Tuesday means taco salad in the Rosemary Thyme kitchen.

There are certain meals that don’t need much convincing at our house—and this taco salad is one of them.

My son has always loved Mexican food, and we have a little restaurant nearby that he enjoys so much. But this… this is the version I’ve made at home for years, and it never lasts long on the table.

It’s simple, fresh, and full of flavor—without relying on packaged mixes or heavy extras. Just real ingredients, a little time at the skillet, and a big bowl meant for gathering.

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Ingredients

For the Taco Meat

• 1 lb ground beef

• ½ onion, diced

• 2 cloves garlic, minced

• 1 tsp cumin

• 1–2 tsp chili powder

• Pinch of cayenne (to taste)

• Black pepper to taste

For the Salad

• 1 large head iceberg lettuce, chopped

• 1 cup cherry tomatoes, halved

• 1 cup roasted corn (frozen, then roasted)

• 1 can pinto beans, rinsed and drained

• 1 can black beans, rinsed and drained

• 1 cup shredded cheddar or Mexican blend cheese

• 1–2 cups tortilla strips

Simple Homemade French Dressing

• ½ cup olive oil

• ¼ cup ketchup

• 2 tbsp apple cider vinegar

• 1–2 tbsp sugar or honey (to taste)

• ½ tsp paprika

• ¼ tsp garlic powder

• ¼ tsp onion powder

• Pinch of black pepper

• Optional: tiny pinch of cayenne

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Instructions

1. In a skillet over medium heat, cook ground beef with diced onion until browned.

2. Add garlic, cumin, chili powder, cayenne, and black pepper. Stir and cook until fragrant and well combined.

3. In a large bowl, combine chopped lettuce, tomatoes, roasted corn, pinto beans, and black beans.

4. Add warm taco meat over the top.

5. Sprinkle with shredded cheese and tortilla strips.

6. In a small bowl or jar, whisk together all dressing ingredients until smooth. Chill until ready to serve.

7. Toss salad with dressing just before serving, or let everyone add their own.

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Rosemary Thyme Kitchen Notes

This salad is one of those “build it your way” meals. Everyone can take what they love, and nothing feels heavy or overdone.

I skip the taco bowl shells and use tortilla strips instead—it gives just the right amount of crunch without taking over the whole dish.

And making your own seasoning—and dressing—is a simple step that brings beautiful flavor without the extra sodium.

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Serving Ideas

Serve with a drizzle of the homemade French dressing for a classic, slightly sweet and tangy finish. A spoonful of sour cream or a little extra salsa works beautifully too.

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A Simple Note from My Kitchen

Cooking at home doesn’t have to be fancy or expensive. I build meals around simple basics, seasonal produce, and pantry staples—then let herbs and a finishing touch make it feel special.

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Blessing

May your table be filled with simple food, shared laughter, and the comfort of being together. May each meal be a quiet reminder that home is built in these small, meaningful moments.

Spring Breakfast Salad with Eggs & Bacon

Rosemary Thyme Spring Breakfast Salad with Eggs & Bacon

A fresh, savory way to begin the day

There’s something about spring mornings that makes me want lighter meals…

but not empty ones.

I still want something warm, something grounding—

something that feels like it will carry me gently into the day.

This breakfast salad has become one of those quiet favorites.

Crisp greens, a simple hard-boiled egg, a little bacon, and a soft lemon vinaigrette that brings everything together.

It’s simple… but it feels like care on a plate.

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Ingredients

For the salad:

* 4 cups spring lettuce mix

* 1/2 cup fresh or thawed peas

* 4 slices bacon

* 4 hard-boiled eggs, peeled and halved

* 1/3 cup toasted walnuts

* 2 tbsp chopped chives (optional )

For the lemon vinaigrette:

* 3 tbsp olive oil

* 1 tbsp fresh lemon juice

* 1 tsp Dijon mustard

* 1/2 tsp honey (optional)

* 1/4 tsp black pepper

* Pinch of salt

* or 1/2 tsp Diamond Crystal kosher salt

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Instructions

1. Place eggs in a saucepan, cover with water, and bring to a gentle boil.

2. Once boiling, cover, turn off heat, and let sit for 10–12 minutes. Transfer to cold water, peel, and halve.

3. Cook bacon in a skillet until crisp. Drain and chop.

4. Toast walnuts in a dry skillet over medium heat for 3–5 minutes, until fragrant.

5. In a small bowl or jar, whisk together olive oil, lemon juice, Dijon, honey (if using), pepper, and salt.

6. In a large bowl or on individual plates, layer lettuce, peas, bacon, and walnuts.

7. Top with halved eggs and drizzle with the lemon vinaigrette.

8. Finish with chives and a tiny pinch of fleur de sel if desired.

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Kitchen Notes

* Hard-boiled eggs make this perfect for make-ahead mornings

* Eggs can be prepared the night before and kept chilled

* Warm bacon gently softens the greens for a cozy contrast

* Fresh peas add a soft sweetness, but thawed frozen peas work beautifully too

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Serving Ideas

Serve with a slice of rustic bread or your cast-iron no-yeast loaf for a more filling breakfast or light brunch.

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Blessing

May your morning begin gently,

with simple nourishment and quiet peace.

May your table be a place of rest,

and your home a place where you can breathe deeply and begin again.

Colonial Apple and Cheddar Farmhouse Salad

Colonial Apple & Cheddar Farmhouse Salad

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Save this recipe to your Facebook recipe files so you can find it again.

As we continue celebrating the 250th anniversary of our country, this simple farmhouse-style salad reflects ingredients that would have been common on early American tables.

Apples from the orchard, sharp farmhouse cheddar, garden greens, and toasted nuts come together with a light honey cider dressing. It’s fresh, simple, and the kind of salad that reminds us how wonderful basic ingredients can be when they’re treated well.

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Ingredients

• 5 cups mixed greens (leaf lettuce, spring mix, or garden greens)

• 1 crisp apple, thinly sliced

• ½ cup sharp cheddar cheese, cubed or shaved

• ¼ cup toasted walnuts or pecans

• 2 tablespoons dried cranberries or currants

• 2 tablespoons thinly sliced red onion (optional)

Honey Cider Dressing

• 3 tablespoons olive oil

• 1 tablespoon apple cider vinegar

• 1 teaspoon honey

• pinch salt

• freshly ground black pepper

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Instructions

In a small bowl or mason jar, whisk together olive oil, apple cider vinegar, honey, salt, and pepper.

Place the greens in a large wooden salad bowl.

Add sliced apples, cheddar, nuts, cranberries, and red onion if using.

Drizzle with the dressing and toss gently until everything is lightly coated.

Serve immediately.

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Rosemary Thyme Kitchen Tip

Cutting salad greens into bite-size pieces helps the dressing coat the leaves more evenly so you need less dressing overall — one of the simplest ways to make salads taste brighter and lighter.

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Conversation at the Table

Do you prefer apples in your salad sweet and crisp or thinly sliced and tart?

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Rosemary Thyme Blessing

May your table be filled with simple food, grateful hearts, and the quiet joy of gathering together.

Monticello Garden Salad

Rosemary Thyme Recipe

Monticello Garden Salad

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Save this recipe for a simple garden salad you can make all season long.

As we celebrate the 250th anniversary of our country, it’s fun to remember the foods that were enjoyed in early American gardens.

One of the great lovers of fresh vegetables was Thomas Jefferson. After spending time in France, he returned home to Monticello with an appreciation for simple salads made with garden greens and light vinaigrettes.

Jefferson grew many varieties of lettuce and often served salads dressed simply with oil and vinegar — a tradition that still feels fresh and delicious today.

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Ingredients

• 4 cups mixed lettuce or tender garden greens

• 1 tablespoon olive oil

• 2 teaspoons wine vinegar or fresh lemon juice

• 1 teaspoon Dijon mustard (optional)

• pinch salt

• freshly ground black pepper

• chopped fresh herbs (chives, parsley, or tarragon)

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Instructions

Wash and dry the greens well and tear into bite-size pieces.

In a large bowl, whisk together the olive oil, vinegar or lemon juice, mustard, salt, and pepper.

Add the greens and toss gently until lightly coated.

Sprinkle with fresh herbs and serve immediately.

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Kitchen Note

Salads were traditionally tossed in large wooden bowls, which help the dressing coat the greens evenly — a simple old farmhouse trick still worth using today.

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Do you prefer a simple vinaigrette salad or a creamy dressing?

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Rosemary Thyme Blessing

May your table be filled with fresh food, peaceful moments, and gratitude for the land that provides it.

Simple Arugula Salad with Shaved Parmesan & Balsamic Vinaigrette

Rosemary Thyme Simple Arugula Salad with Shaved Parmesan & Balsamic Vinaigrette

(Fresh • Light • The Perfect Friday Night Balance)

On Friday nights, when the pizza comes out of the oven and the house starts to settle into that end-of-the-week feeling…

I almost always like something fresh alongside it.

Not complicated.

Not heavy.

Just something bright and simple that balances everything else on the plate—or more often… in our laps in front of a good movie.

This little arugula salad has become that quiet companion.

Peppery greens, delicate shavings of Parmesan, and a light balsamic vinaigrette that brings everything together.

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Ingredients — Salad

* 4 cups fresh arugula

* ¼ cup shaved Parmesan cheese

* Optional: small handful toasted walnuts or pecans

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Ingredients — Balsamic Vinaigrette

* 3 tablespoons olive oil

* 1 tablespoon balsamic vinegar

* ½ teaspoon Dijon mustard (optional, helps emulsify)

* ½ teaspoon honey

* ¼ teaspoon black pepper

Optional finishing touch:

* tiny pinch of fleur de sel French sea salt

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Instructions

1. In a small bowl, whisk together:

* olive oil

* balsamic vinegar

* Dijon (if using)

* honey

* black pepper

2. Taste and adjust—balance is key. A touch more honey if too sharp, a splash more vinegar if you want it brighter.

3. Place arugula in a large bowl.

4. Drizzle lightly with vinaigrette and toss gently.

5. Top with shaved Parmesan and optional nuts.

6. Finish with a very light pinch of fleur de sel if desired.

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Kitchen Notes

* Dress the salad lightly—arugula shines when it’s not weighed down

* Use a vegetable peeler for those beautiful Parmesan shavings

* This comes together in just minutes, making it perfect for a relaxed Friday evening

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A Simple Note from My Kitchen

Cooking at home doesn’t have to be fancy or expensive. I build meals around simple basics, seasonal produce, and pantry staples—then let herbs and a finishing touch make it feel special.

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A Little Blessing

May your table—or your lap on a quiet Friday night—be filled with simple comforts and a little peace at the end of a long week.

Helene

Rosemary Thyme

Spring Mix Salad with Citrus, Walnuts, and Lemon Vinaigrette

Rosemary Thyme Spring Mix Salad with Citrus, Walnuts & Lemon Vinaigrette

(Fresh • Light • Beautifully Balanced)

Some meals are meant to feel balanced.

A warm plate… and something fresh beside it.

Something bright, a little sweet, a little crisp…

the kind of salad that doesn’t feel like an afterthought, but part of the whole table.

This is one of those.

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Ingredients

For the salad:

* 5–6 cups baby spring mix

* 2 oranges, peeled and segmented

* 1/2 cup walnuts

* 1/4 cup shaved Parmesan

* Freshly ground black pepper

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Toast the walnuts

1. Place walnuts in a dry skillet over medium heat.

2. Toast gently for 3–5 minutes, stirring often, until fragrant.

3. Remove and let cool.

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Lemon Vinaigrette

* 3 tbsp olive oil

* 2 tbsp fresh lemon juice

* 1 tsp Dijon mustard

* 1 tsp honey

* Freshly ground black pepper

Whisk until lightly emulsified.

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Assemble

1. Place spring mix in a large bowl.

2. Add orange segments and toasted walnuts.

3. Drizzle lightly with vinaigrette and toss gently.

4. Finish with shaved Parmesan and a little black pepper.

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Serving

Serve alongside your lemon caper angel hair pasta for a meal that feels light, fresh, and complete.

The citrus in the salad echoes the pasta…

while the walnuts and Parmesan bring just enough depth to balance it all.

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A Simple Note from My Kitchen

Cooking at home doesn’t have to be fancy or expensive. I build meals around simple basics, seasonal produce, and pantry staples—then let herbs and a finishing touch make it feel special.

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Blessing

May your table be filled with balance and beauty,

simple things prepared with care,

and moments of quiet joy shared with those you love.

Chicken Caesar Salad

Rosemary Thyme Cozy Chicken Caesar Salad (With Homemade Dressing)

Some of the best meals come from what’s already in the kitchen.

After a rotisserie chicken dinner, I love turning the leftovers into something fresh and simple the next day. This cozy Caesar salad uses my homemade dressing and comes together in just a few minutes—light, satisfying, and full of flavor.

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Salad Ingredients

* 2 cups chopped romaine lettuce

* ½–1 cup leftover rotisserie chicken (shredded or sliced)

* ¼ cup freshly grated Parmesan cheese

* Sourdough croutons (to taste)

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Creamy Homemade Caesar Dressing (Rich but Light • No Anchovies)

* ½ cup full-fat Greek yogurt

* 2 tbsp olive oil

* 2 tbsp fresh lemon juice

* 1 tsp Dijon mustard

* 1 tsp Worcestershire sauce (adds depth without anchovies)

* 3 tbsp freshly grated Parmesan cheese

* ½ tsp Rosemary Thyme Herb Blend

* Optional black pepper to taste

* 1–2 tbsp water or milk (to thin if needed)

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Instructions

1. Make the dressing

Whisk all dressing ingredients until smooth and creamy.

Taste and adjust lemon, Parmesan, or pepper as desired.

2. Assemble the salad

In a large bowl, add chopped romaine and rotisserie chicken.

3. Dress lightly

Add just enough dressing to coat gently and toss.

4. Finish

Sprinkle with extra Parmesan and croutons.

5. Serve immediately for best crunch.

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Rosemary Thyme Kitchen Notes

• Small-bite romaine holds dressing beautifully

• Freshly grated Parmesan melts slightly into the dressing for richer flavor

• Greek yogurt keeps it creamy without heaviness

• Worcestershire gives that classic Caesar depth without anchovies

• Add a squeeze of lemon at the end for brightness

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Serving Ideas

• Serve alongside warm bread

• Pair with soup for a cozy lunch

• Or enjoy as a light, satisfying dinner

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A Simple Note from My Kitchen

Cooking at home doesn’t have to be fancy or expensive. I build meals around simple basics, seasonal produce, and pantry staples—then let herbs and a finishing touch make it feel special.

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Blessing

May your table be filled with simple meals, grateful hearts, and the quiet joy of caring for those you love.

Irish Pub Garden Salad

Rosemary Thyme Irish Pub Garden Salad

with Light Tarragon–Champagne Vinaigrette

A fresh, pub-inspired salad that pairs beautifully with hearty comfort dishes like Reuben Sandwiches, Shepherd’s Pie — crisp greens, creamy egg, and freshly grated Irish cheddar, finished with a bright herb vinaigrette.

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Salad Ingredients

• 6 cups chopped romaine or crisp garden greens

• 2 hard-boiled eggs, cooled and sliced

• ½ cup freshly grated Irish cheddar cheese

• ¼ cup thinly sliced red onion (optional, to taste)

• ½ cup sliced cucumber

• ½ cup halved cherry tomatoes

(No pickled vegetables — keeping the flavor clean and fresh.)

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Tarragon–Champagne Vinaigrette

Ingredients

• 3 tablespoons extra-virgin olive oil

• 1 tablespoon champagne vinegar

• 1 teaspoon Dijon mustard

• ½ teaspoon dried tarragon

• ⅛ teaspoon black pepper

• Pinch of fine sea salt (Aldi organic is perfect)

• Optional: ½ teaspoon honey (only if you want the faintest softness)

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Directions

1. Make the vinaigrette

In a small jar or bowl, whisk together champagne vinegar, Dijon mustard, dried tarragon, pepper, and salt. If your store does not have champagne vinegar, use white wine vinegar and a splash of sparkling white grape juice.

2. Emulsify

Slowly drizzle in olive oil while whisking until the dressing becomes lightly thickened and blended.

3. Adjust (optional)

Taste and add the tiny touch of honey if you’d like the acidity softened just a bit.

4. Build the salad

Place greens in a large bowl. Top with sliced eggs, Irish cheddar, onion (if using), cucumber, and tomatoes.

5. Dress gently

Drizzle with vinaigrette just before serving and toss lightly.

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Rosemary Thyme Kitchen Note

This salad is intentionally clean and pub-simple — no pickled vegetables — so the gentle tarragon vinaigrette and rich Irish cheddar can shine beside hearty dishes like Shepherd’s Pie.

For the prettiest presentation, grate the cheddar fresh — it melts ever so slightly into the greens and feels wonderfully old-world.

Crustless Apple Crumb Pie

🍎 CRUSTLESS APPLE CRUMBLE PIE 🍎

All the cozy flavor of homemade apple pie—without the work or heaviness of a pastry crust!

This simple fall dessert begins with a colorful blend of Walmart organic apples: naturally sweet Honeycrisp, tart Granny Smith, and mellow Gala. They bake beneath a golden oatmeal crumble made with a lighter amount of butter.

It’s really an apple crisp dressed up beautifully in a pie dish! 🥧🍂

CRUSTLESS APPLE CRUMBLE PIE

Serves 8

INGREDIENTS

For the Apple Filling:

• 3 Walmart organic Honeycrisp apples
• 2 Walmart organic Granny Smith apples
• 1 Walmart organic Gala apple
• 2 tablespoons brown sugar
• 1½ tablespoons cornstarch
• 1 tablespoon fresh lemon juice
• 1 teaspoon vanilla extract
• 1 teaspoon ground cinnamon
• ⅛ teaspoon ground nutmeg
• Pinch of salt, optional

For the Oatmeal Crumble:

• ¾ cup old-fashioned rolled oats
• ½ cup all-purpose flour
• ⅓ cup packed brown sugar
• 1 teaspoon ground cinnamon
• Pinch of salt, optional
• 5 tablespoons cold unsalted butter, cut into small cubes
• ⅓ cup chopped walnuts or pecans, optional

DIRECTIONS

Preheat the oven to 375°F. Lightly coat a 9-inch deep-dish pie plate with cooking spray or a little butter.
Peel, core, and slice the apples approximately ¼-inch thick. You should have about 6 cups.
Place the apples in a large bowl. Add the brown sugar, cornstarch, lemon juice, vanilla, cinnamon, nutmeg, and optional salt. Toss gently until evenly coated.
Spoon the apples and any remaining juices into the prepared pie plate. Gently press them into an even layer.
In another bowl, combine the oats, flour, brown sugar, cinnamon, and optional salt.
Work the cold butter into the oat mixture with a pastry blender, fork, or your fingertips until moist crumbs form. Stir in the walnuts or pecans, if desired.
Sprinkle the crumble evenly over the apples without packing it down.
Place the pie dish on a rimmed baking sheet. Bake for 40–50 minutes, until the apples are tender, the filling bubbles around the edges, and the topping is golden.
If the topping browns too quickly, loosely cover the dish with aluminum foil during the final 10–15 minutes.
Allow the pie to rest for 20–30 minutes before serving so the warm apple filling can thicken.

Serve it warm just as it is—or add a small scoop of vanilla ice cream, a spoonful of vanilla Greek yogurt, or a dollop of lightly whipped cream.

Simple ingredients, beautiful apples, and the fragrance of cinnamon filling the kitchen—sometimes the coziest desserts are also the easiest. 🍎🥧🌿

Fall in Love with Home Again. 💛🏡

Thanksgiving Turkey Guide Kitchen Towel

Thanksgiving Turkey Guide Kitchen Towel

Bring Calm and confidence to Thanksgiving dinner with this beautiful, practical turkey guide kitchen towel from Rosemary Thyme. It gathers the information every cook needs in one convenient place, including turkey size, refrigerator thawing times, approximate roasting times, herb suggestions, safe internal temperature, and helpful tips for keeping your turkey moist without relying on extra butter. It also shares a tried-and-true preparation method: place a disposable foil pan on a sturdy baking sheet, use it to catch any juices while the wrapped turkey thaws in the refrigerator, then prepare the turkey in that same pan before transferring it directly to the roaster. Decorated with softly colored autumn leaves, fragrant herbs, and a golden roasted turkey, this towel is both useful and lovely enough to display throughout the Thanksgiving season. A thoughtful gift for newlyweds, new cooks, hosts, daughters, daughters-in-law, or anyone preparing their first Thanksgiving turkey. Practical kitchen wisdom, lovingly gathered through the years and passed along from one cook to another.

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