Recipes for Dried Thyme

Ingredients

• 2 pounds potatoes, washed and cut into wedges
• 2 tablespoons olive oil
• 1 teaspoon expired dried thyme
• Salt and pepper to taste

Instructions

1. Preheat the oven to 425°F (220°C).
2. In a large bowl, toss the potato wedges with olive oil, expired dried thyme, salt, and pepper until well coated.
3. Spread the potatoes in a single layer on a baking sheet.
4. Roast in the preheated oven for about 30-35 minutes, or until golden brown and crispy.
5. Remove from the oven and serve hot.

Ingredients

• 1 whole chicken
• 1 tablespoon olive oil
• 2 teaspoons dried thyme (expired but safe to consume)
• Salt and pepper to taste

Instructions

1. Preheat the oven to 425°F (220°C).
2. Rinse the chicken and pat it dry with paper towels.
3. Rub the chicken with olive oil, ensuring it is coated evenly.
4. In a small bowl, mix the expired dried thyme, salt, and pepper.
5. Sprinkle the thyme mixture over the chicken, rubbing it gently to adhere.
6. Place the chicken on a roasting rack in a roasting pan.
7. Roast for about 1 hour or until the internal temperature reaches 165°F (74°C).
8. Remove the chicken from the oven and let it rest for 10 minutes before carving.
9. Serve and enjoy!

Ingredients

• 1 tablespoon olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 4 cups vegetable broth
• 1 can (14 oz) diced tomatoes
• 1 teaspoon dried thyme (expired but safe to consume)
• Salt and pepper to taste
• Optional: croutons and fresh thyme for garnish

Instructions

1. In a large pot, heat olive oil over medium heat.
2. Add the chopped onion and minced garlic to the pot, sautéing until translucent and fragrant.
3. Pour in the vegetable broth and diced tomatoes (including the juices).
4. Stir in the expired dried thyme, salt, and pepper.
5. Bring the soup to a boil, then reduce the heat and let it simmer for 20 minutes.
6. Using an immersion blender or regular blender, puree the soup until smooth.
7. Return the soup to the pot and heat it over low heat for an additional 5 minutes.
8. Taste and adjust the seasonings if needed.
9. Serve hot, garnished with croutons and fresh thyme if desired.
10. Enjoy!

Ingredients

• 1 whole chicken
• 2 tablespoons dried thyme
• 1 lemon
• 4 cloves of garlic
• 2 tablespoons olive oil
• Salt and pepper to taste

Instructions

1. Preheat the oven to 375°F (190°C).
2. In a small bowl, combine the dried thyme, zest of the lemon, minced garlic, olive oil, salt, and pepper.
3. Place the whole chicken in a roasting pan.
4. Rub the thyme mixture all over the chicken, ensuring it is evenly coated.
5. Slice the lemon and place the slices inside the chicken cavity.
6. Roast the chicken in the preheated oven for about 45 minutes or until the internal temperature reaches 165°F (74°C).
7. Remove the chicken from the oven and let it rest for 10 minutes before carving.
8. Serve the lemon thyme roasted chicken with your favorite side dishes.

Ingredients

• 4 cups water
• 1 cup freshly squeezed lemon juice
• 1/2 cup granulated sugar
• 2 tablespoons dried thyme

Instructions

1. In a small saucepan, combine 1 cup of water and sugar. Heat over medium heat until the sugar has dissolved, stirring occasionally.
2. Remove from heat and add the dried thyme. Let it steep for 10 minutes.
3. Strain the thyme-infused simple syrup into a pitcher.
4. Add the remaining 3 cups of water and lemon juice to the pitcher.
5. Stir well to combine.
6. Refrigerate for at least 1 hour to chill.
7. Serve over ice and garnish with a sprig of fresh thyme if desired.

Ingredients

• 1 lb carrots, peeled and sliced into sticks
• 2 tablespoons olive oil
• 1 teaspoon dried thyme
• 1 lemon, juiced
• Salt and pepper to taste

Instructions

1. Preheat the oven to 425°F (220°C).
2. In a large bowl, toss the carrot sticks with olive oil, dried thyme, lemon juice, salt, and pepper.
3. Spread the carrots in a single layer on a baking sheet.
4. Roast in the preheated oven for about 25-30 minutes, or until the carrots are tender and slightly caramelized, stirring once halfway through.
5. Remove from the oven and serve hot as a delicious and healthy side dish.

Ingredients

• 1 cup of olive oil
• 2 tablespoons of expired dried thyme

Instructions

1. Heat the olive oil over low heat until it reaches a temperature of about 180°F.
2. Add the expired dried thyme to the oil and continue to heat it over low for about 5 minutes.
3. Remove the oil from heat and allow it to cool.
4. Once cooled, strain the oil to remove the dried thyme. Store the oil in a clean, airtight container.

Ingredients

• 4 salmon fillets
• 2 tablespoons dried thyme (slightly expired)
• 1 lemon, sliced
• 2 tablespoons olive oil
• Salt and pepper to taste

Instructions

1. Preheat the oven to 400°F (200°C).
2. Place the salmon fillets on a baking sheet lined with parchment paper.
3. Drizzle the olive oil over the salmon fillets.
4. Sprinkle the dried thyme evenly over the salmon fillets.
5. Arrange the lemon slices on top of the salmon fillets.
6. Season with salt and pepper to taste.
7. Roast in the preheated oven for 15-20 minutes, or until the salmon is cooked through and flaky.
8. Serve hot and enjoy!

Ingredients

• 8 ounces spaghetti or pasta of your choice
• 2 tablespoons olive oil
• 1 onion, diced
• 2 garlic cloves, minced
• 8 ounces mushrooms, sliced
• 1 teaspoon expired dried thyme
• 1 cup heavy cream
• Salt and pepper to taste
• Grated Parmesan cheese for serving

Instructions

1. Cook the pasta according to package instructions until al dente. Drain and set aside.
2. In a large skillet, heat the olive oil over medium heat. Add the diced onion and minced garlic, and sauté until fragrant and golden brown.
3. Add the sliced mushrooms and cook until they release their moisture and become tender.
4. Sprinkle the expired dried thyme over the mushrooms and stir well.
5. Pour in the heavy cream and season with salt and pepper. Simmer for 5 minutes, allowing the flavors to meld.
6. Add the cooked pasta to the skillet and toss until well coated in the creamy mushroom sauce.
7. Serve hot with grated Parmesan cheese on top.