recipes – Page 2 – Rosemary Thyme

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. 💛🏡

🍎 SLOW COOKER LAYERED APPLE CRISP OATMEAL 🍎

There is something so comforting about waking up to warm apples and cinnamon on a cool fall morning. This cozy breakfast has three delicious layers: tender cinnamon apples, creamy oatmeal, and a lightly sweetened walnut crumble.

It tastes a little like apple crisp for breakfast—but with wholesome oats, plenty of apples, and only 2 tablespoons of butter in the entire topping. 🌿

INGREDIENTS

🍎 Apple Layer

• 4 medium firm apples, diced
• 1 tablespoon lemon juice
• 1 tablespoon maple syrup or brown sugar
• 1 teaspoon cinnamon
• ½ teaspoon vanilla
• 1 tablespoon flour or cornstarch
• Pinch of nutmeg, optional

🥣 Oatmeal Layer

• 1½ cups old-fashioned rolled oats
• 3 cups milk of choice
• ½ cup water
• 1 tablespoon maple syrup or brown sugar
• 1 teaspoon cinnamon
• 1 teaspoon vanilla
• Pinch of salt, optional

🌰 Light Walnut Crumble

• ¾ cup old-fashioned rolled oats
• ⅓ cup chopped toasted walnuts
• 2 tablespoons flour
• 2 tablespoons brown sugar
• ½ teaspoon cinnamon
• 2 tablespoons unsalted butter, melted
• 1 tablespoon unsweetened applesauce, if needed

DIRECTIONS

1️⃣ Lightly coat a 4- to 6-quart slow cooker with cooking spray.

2️⃣ Combine the apple-layer ingredients in the slow cooker and spread them evenly across the bottom.

3️⃣ Stir together the oatmeal-layer ingredients. Carefully pour the mixture over the apples without stirring the layers together.

4️⃣ Combine the crumble ingredients, adding the applesauce only if the mixture needs a little more moisture. Sprinkle loosely over the oatmeal.

5️⃣ To catch condensation, place a clean kitchen towel or several layers of paper towels beneath the slow-cooker lid. Keep the fabric safely away from the heating element and outside walls.

6️⃣ Cook on LOW for 3–4 hours, beginning to check around 2½ hours. Remove the lid and towel, then let the oatmeal stand uncovered for about 15 minutes before serving.

Spoon straight down so everyone receives all three layers: nutty crumble, creamy cinnamon oatmeal, and tender apples. Serve it with Greek yogurt, a splash of milk, or a few extra toasted walnuts.

It’s warm, cozy, and just sweet enough—a little taste of apple crisp made especially for breakfast. 🍎🥣💛

Fall in Love with Home Again. 🌿🏡

🌿 Chopped Chicken & Beet Salad with Honey Dijon Dressing

Some of my favorite meals begin with a big bowl of greens and whatever delicious ingredients I have on hand. This colorful chopped salad is sweet, savory, crunchy and satisfying—and using ready-to-eat sliced beets makes it so easy to prepare. 💛

Easy to Prepare • Lower-Sodium Option

Ingredients — Serves 4

1 package Little Leaf Farms Baby Greens, chopped
1 can or jar 365 No Salt Added Sliced Beets, drained and chopped
2 cups grilled chicken or rotisserie chicken, chopped
1/2 cup walnuts, toasted and roughly chopped
1/3 cup feta cheese, crumbled
1/3 cup dried cranberries

Honey Dijon Dressing

1/4 cup extra-virgin olive oil
2 tablespoons apple cider vinegar
1 tablespoon Dijon mustard
1 tablespoon honey
1 teaspoon fresh lemon juice
Freshly ground black pepper, to taste

Directions

Add the chopped baby greens to a large salad bowl.
Top with the beets, chicken, toasted walnuts, feta and dried cranberries.
Whisk together the olive oil, apple cider vinegar, Dijon, honey, lemon juice and black pepper.
Drizzle just enough dressing over the salad to lightly coat the ingredients.
Toss gently and serve.

🌿 The Rosemary Thyme Way

I used 365 No Salt Added Sliced Beets to make this salad especially simple. There’s no need to cook, peel and cool whole beets before making lunch!

If you can’t find no-salt-added beets, use any brand of sliced canned or jarred beets. Drain and rinse them well under cool water to help remove some of the sodium, then pat dry and chop.

For an even lower-sodium version, use home-grilled chicken rather than rotisserie chicken and choose a lower-sodium feta if available. There’s no added salt in my Honey Dijon Dressing—the feta, Dijon, cranberries and beets already bring plenty of flavor.

Easy, colorful, full of texture, and perfect for a light lunch or dinner. 🌿🥗💛

Helene
Rosemary Thyme 🌿
Fall In Love With Home Again 💛🏡

Garden Breakfast Scramble

🌿 Rosemary Thyme Garden Breakfast Scramble 🍳🍅🥬

I love vegetables mixed into my scrambled eggs, especially when I can use tomatoes straight from the garden. This simple breakfast keeps one whole egg for that familiar richness and color while using egg whites for the rest.

And I found something fun at Walmart — Kernel Season’s Butter Flavored Olive Oil. Although it’s marketed for popcorn, I thought, why stop at popcorn? 😄 It gives us a little buttery flavor while using olive oil as the base.

Ingredients

1 large egg
Liquid egg whites equivalent to 2 large eggs, according to package directions
1 teaspoon butter-flavored olive oil — I use Kernel Season’s Butter Flavored Olive Oil from Walmart
½ cup fresh spinach, roughly chopped
¼ cup chopped fresh tomato
2 tablespoons crumbled feta cheese
1 tablespoon chopped fresh chives
Freshly ground black pepper, to taste
Pinch of salt, optional — feta naturally contains sodium, so taste before adding

Directions

Heat the butter-flavored olive oil in a small nonstick skillet over medium-low to medium heat.
Add the tomato and cook briefly, allowing some of the excess moisture to cook away.
Add the spinach and cook just until wilted.
In a small bowl, whisk together the whole egg and the amount of liquid egg whites equivalent to two eggs.
Pour the egg mixture into the skillet. Cook gently, stirring and folding as the eggs begin to set.
When the eggs are almost finished, fold in the feta and fresh chives. Finish with freshly ground black pepper.
Taste before adding salt. The feta already provides some sodium, so you may find you don’t need any. If you do, just add a pinch.

🌿 Rosemary Thyme Tip

Using one whole egg plus egg whites gives us the flavor, color and nutrients of a yolk while replacing the other two yolks in a traditional three-egg scramble.

And don’t let the popcorn label fool you! 🍿 The butter-flavored olive oil can be useful anywhere you’d like a little buttery flavor — eggs, vegetables, potatoes and more.

Simple swaps. Fresh ingredients. Plenty of flavor. That’s the Rosemary Thyme Way. 🌿

Helene
Rosemary Thyme 🌿
Fall In Love With Home Again 💛🏡