What To Do If You Have The Thyme - Lemon Thyme, that is!
As you may know, lemon thyme looks like English Thyme and grows like English Thyme but that is where the similarity ends. Lemon Thyme definitely smells like lemon and tastes like lemon and can be used in any recipe calling for lemon juice, lemon jest or lemon flavouring. (Source: www.mountainvalleygrowers.com). In addition to the Lemon Thyme Herb Dip, you will find three new recipes P(08/11/08). The first two recipes are from Canadian Living. The third one is from Food Network Canada. Have fun and remember, if you have recipes to share, this makes things more interesting for us. We may try your recipe with our family first, but you will soon see it posted right here on the Organic Farm Website!!
(Thanks, Melba Rabinowitz)

Lemon Thyme Vinaigrette

l/3 cup vegetable oil
3 tbsp. Lemon juice
2 tsp. Chopped fresh thyme
1 tsp. Dijon mustard
1/2 tsp salt and l/4 tsp. each, granulated sugar and pepper
In small bowl, whisk together oil, lemon juice, thyme, mustard, salt, sugar and pepper. Cover and refrigerate for up to a day so it will marinate. Whisk before using. Use on a salad of romaine lettuce or brush lightly over fish before broiling or grilling.

Grilled Lemon Thyme Pork Tenderloin.

Make pork marinate ahead and refrigerate for up to 24 hours.

Ingredients.
2 tbsp. Chopped fresh thyme
2 tbsp vegetable oil
1 tsp grated lemon rind
3 gloves garlic, minced
1 tsp, grated lemon rind
1 tbsp. Lemon juice
½ tsp, each salt and pepper
Along with 2 pork tenderloins

Remove lemon thyme marinate from refrigerator, whisk in a large bowl. Add pork, turning to coat. Cover and refrigerate for 1 hour. Place pork on greased grill over medium-high heat, close lid and grill, turning once, until just a hint of pink remains inside and juices run clear when pork is pierced, around 20 minutes. Transfer to cutting board; tent with foil and let stand for 10 minutes and slice on diagonal. This is also good if you make it ahead and slice when ready to serve.

Lemon Thyme Shortbread

3 l/4 cups all purpose flour
2 tsp. baking powder
1/4 tsp. salt
2 tbsp fresh thyme, chopped
1 cup unsalted butter, room temperature
1 l/2 cups sugar
2 tbsp lemon zest
1 tbsp fresh ginger, grated
1 egg
2 tbsp lemon juice and milk for brushing...

Sift together flour, baking powder and salt. Stir in finely chopped thyme. Cream butter, sugar, zest and ginger until fluffy. Stir in egg and lemon juice. Add dry ingredients and blend until dough comes together. Divide dough in half and shape into logs. Wrap and chill for at least 2 hours or freeze. Preheat oven to 325 F. Unwrap dough and slice into thin wafers and place on a greased or parchment-lined baking sheet. Brush cookies with milk and bake for 12 - 15 minutes, just until edges turn golden.