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We are so lucky to have such an incredible farmers market in Sarasota. I don't know about you, but I have a few staples I can't live without, and I always bulk up on them Saturday mornings because I just can't find them this fresh anywhere else! From the unique herbs to beautiful fresh cut flowers, and colorful produce, my house is lusciously fragrant every weekend!
One of my favorite weekend traditions (After seeing what's new at Lotus) is to get some fresh ingredients to prepare a cocktail and a meal that compliment each other. This week i'm focusing on one of my favorite herbs; Thyme. It so light yet its flavor never fails to spruce up any boring meal! Here are a few ideas i'm cooking up ...
Bourbon Thyme Cocktail :
I have not always been a bourbon person, but my recent experimenting has proven that bourbon is more versatile than I expected and actually really delicious. Choose any bourbon you like, but I usually skip over to Vom Fass for some interesting small batch types (plus, they let you do all the taste testing you want!) Anyway, This sweet, sour, herbal cocktail is perfect for a warm summer day.
Ingredients
- 2 oz Bourbon
- 2 oz Meyer lemon juice
- 2 oz water
- 1 oz honey-thyme simple syrup
- 1/2 cup honey
- 1/2 cup water
-
5 or 6 thyme sprigs
Honey-Thyme Simple Syrup:
- Combine the honey and water in a small saucepan and bring to a simmer.
- Add the thyme sprigs and simmer on low heat for 5 minutes.
- Remove from the heat and let cool.
-
Remove the thyme sprigs and pour into a jar. Store in the fridge for up to 2 weeks.
Instructions:
- Fill a cocktail glass with crushed ice.
- Combine the bourbon, lemon juice, water, and honey-thyme simple syrup in a shaker filled with ice.
- Stir until thoroughly combined.
- Strain into prepared cocktail glass, garnish with a thyme sprig, and serve.
Notes
If you can't find Meyer lemons, you can use regular lemons. The result will be a bit more tart but still delicious!
Now for the food: Obviously I’m thinking Grill!
Grilled Chicken with Thyme, Lemon and Garlic (Gluten free friendly!)
Ingredients
1/2 cup extra virgin olive oil
2 tablespoons finely chopped fresh garlic
2 tablespoons finely chopped fresh thyme leaves
2 tablespoons grated lemon zest
1 tablespoon chopped onion
Pinch crushed red pepper flakes
4 Organic Chicken breast (or 1 lbs Whole organic chicken)
Salt and freshly ground black pepper to taste
{set a small amount of this aside to add at the last minute.}
Instructions:
Whisk together the oil, garlic, thyme, lemon zest and onion in a large baking dish. Add the chicken and turn to coat in the oil. Cover and let marinate in the refrigerator for at least 2 hours and up to 8 hours.
Preheat the grill to medium. Remove the chicken from the marinade and season both sides with salt and pepper. Place the chicken on the grill, skin side down and slowly grill until the fat renders and the skin becomes golden brown and crisp, about 15 minutes. (Don't be afriad to get creative, these would make awesome kabobs too!) Turn the chicken over, close the cover and continue grilling until just cooked through, about 20 minutes longer. Remove from the grill, loosely tent with foil and let rest 10 minutes before cutting.
Mix together the remaining garlic, thyme and 1 tablespoon of lemon zest and sprinkle over the cut chicken.
Throw together a "no frill" baby arugla salad adorned with all of those delicious vegtables, add a splash of rice vinegar and voilà!
I hope you enjoy your weekend as much as I will!