Welcome to The Thyme Savor!		[ Email this page to a friend ]
Thanks to the snow and showers we've had so much of this winter, I'm seeing lots of new growth in my herb garden.  The timing couldn't be better as I am developing a new line of recipes for KATERI's Fresh Herbs/Shenandoah Growers, which are sold in our local grocery store produce sections.  And, if you're looking for ways to incorporate fresh herbs in canning, I'll be teaching canning classes at The Little Herb House on June 27.  Stop by the Jackson Farm booth at the North Hills Farmers Market on Saturday mornings starting in April for additional canning class schedules.     For a culinary experience with personality, call me:  919-622-7323 Interactive cooking classes in The Thyme Savor  Studio with an emphasis on entertaining from do-ahead  recipes to impressive presentations of menus including tabletop suggestions.   Personalized Custom Catering for dinner parties & special occasions Corporate team building cooking classes (interactive)		I can do gift certificates towards private cooking lessons, cooking class parties or a cooking class pass.  Send me an E-mail with the details and I can usually get one out the same day.
What's Fresh  Fresh Herb Recipe of the Month   Roasted Tomatoes & Squash with Fresh Herbs 1 lb. tomatoes, no matter the size or type, cored 1 lb. squash or zucchini, sliced 1/2 in thick 2 shallots, peeled and quartered olive oil, salt & pepper fistful of fresh herbs, rinsed, patted dry and coarsely chopped  Preheat the oven to 425 degrees.  If the tomatoes are medium to large size, cut into quarters.  Place tomatoes in a large bowl.  Add cut squash and shallots to the bowl.  Toss with 1-2T. olive oil, then season with salt & pepper.   Place vegetables on a baking sheet large enough to accommodate them in a single layer.  Roast for 15-20 minutes.  Remove from oven and toss gently with fresh herbs and a splash of balsamic vinegar.  Serve warm or at room temperature. ** Ideal to serve atop mixed greens, as a side dish or large salad topped with goat cheese crumbles. RECIPE SOURCE:  THE THYME SAVOR, Raleigh, NC       thethymesavor.com