Lemon Thyme and Ginger

Pumpkin Pie with Gingersnap Cookie Crust

Pumpkin Pie with Gingersnap Cookie Crust recipe.

When I was a child, I thought pumpkin was as an exotic vegetable and therefore everything made with pumpkin was nothing short of extraordinary. Back in the 60’s and 70’s in California, pumpkins were exotic because sugar pumpkins were not sold at the grocery, only Jack-O’Lantern pumpkins. As a result, pumpkin pie was my favorite pie of all with its sweet winter squash flavor and warm spices.

I collected pumpkin pie recipes like some men and women collect shoes. This recipe is a combination of two pumpkin pie recipes, one for the crust and the other for the pumpkin filling. For the crust, I am using Alton Brown’s gingersnap cookie crust from his pumpkin pie recipe. Beautiful and decorative pie crusts are wonderful to look at, but if you want to get anything else done the day you make a pie, scaling down the prep work is essential. Gingersnap cookie crust pops with bright molasses and ginger and is a breeze to make. This gingersnap cookie crust really jazzes up the flavor of pumpkin pie.

For the pumpkin filling, I adapted an old recipe from,  Bon Appetit Magazine, by Selma Brown Morrow, The Ultimate Pumpkin Pie. The pie crust is sweet, decorative and temperamental which is why I nixed it. However, the filling is silky and rich from sour cream with deep pumpkin flavor. My primary changes for the pumpkin filling are with the spices. I went all out with the spice blend and reduced the amount of cinnamon and added in some freshly grated nutmeg and ground clove. I kept remembering what I like so much in my pumpkin bread and realized it was how the ground clove lingered in the background boosting up the flavors of the other spices.

Pumpkin Pie with Gingersnap Cookie Crust recipe.

Easy Holiday Baking

For big holiday menus with almost as many dishes as there are guests, it is reassuring to know there is at least one course that requires a minimum of your attention. Even better, you can make this pie 24 hours in advance. I highly recommend that you do. This gives the pie plenty of time to set, chill and the flavors to meld. Plus, this is a hassle-free crust. All you need to do is pulverize the cookies in a food processor and add melted butter. No cracking, no chilling, or shrinking, just press into a glass pie plate and blind bake for 10 minutes.

While the cookie crust cools you then can mix the pumpkin filling by hand, then pour into the par-baked crust and bake. The hardest thing to do after making this pie is waiting for it to cool. Like most custards, the pie is removed from the oven just before it is completely set. You cannot cut into the pie until it is completely cool. This will take at least 3 hours. I recommend making it the day before and you will not have to worry about timing it just right. Store the pie in the refrigerator until just before serving.

Pumpkin Pie with Gingersnap Cookie Crust recipe.

Pumpkin Pie with Gingersnap Cookie Crust recipe.

Pumpkin Pie Filling

Pumpkin pie filling is essentially a custard, but fortunately for this recipe, there is no need to cook the eggs and cream before adding them into the pumpkin purée. To help thicken up the custard, a small amount of cornstarch is added but you really do not notice it. Sour cream also helps lightens and enriches the pumpkin filling but it does not leave a tangy taste in your mouth. Instead, it helps create the silky smooth texture.

Pumpkin Pie with Gingersnap Cookie Crust recipe.

The trick to determining if your pie is done is to perform the jiggle test. Your custard is done baking when you gently jiggle the pie plate and the filling wobbles like Jello. Plus the middle does not look wet and runny. Cooking times can vary depending on your type of pie plate and how consistent your oven temperature is. Therefore, I recommend starting to check your pie 10 minutes before the projected finish time in the recipe. You know you overcooked the custard if there is a crack in the custard filling. Have not worries if it cracks, it will still taste delicous and you can always cover the crack with whippped cream.

Pumpkin Pie with Gingersnap Cookie Crust recipe.

You can also make this pie with other winter squash, especially Kabocha squash. Check out my Kabocha Coconut Curry Soup recipe to learn more about this delicious winter squash.

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Pumpkin Pie with Gingersnap Cookie Crust recipe.

Pumpkin Pie with Gingersnap Cookie Crust

Pumpkin pie is one of my favorite pies and for many years I collected pumpkin pie recipes like some people collect shoes. This recipe is an adaptation of two different pumpkin pie recipes, the cookie crust is from Alton Brown on Food Network and the pumpkin pie filling is adapted from a favorite pumpkin pie recipe in Bon Appetite Magazine by Selma Brown Morrow. 

What is like about this combination is the gingersnap cookie crust is effortless and comes together in about 6 minutes. This is great for the moments when you need to put your efforts into the other parts of the meal but still get a delicious dessert. 

The pumpkin filling is creamy and rich with fresh nutmeg and ground ginger as the forward spices in the pie. I love freshly ground nutmeg and wanted to feature that spice with the pumpkin. If you own a fine Microplane grater, use that to grate the nutmeg. 

If you do not own a food processor, you can still easily make this recipe. See the notes for directions. 

This pie can be made 24 hours in advance and stored in your refrigerator until serving.

Serve chilled and with whipped cream. 

Course Dessert
Cuisine American
Keyword Pie recipe, Pumpkin Pie, Thanksgiving dessert
Prep Time 20 minutes
Cook Time 55 minutes
Cooling/ Chilling time 3 hours
Total Time 1 hour 15 minutes
Servings 6 people
Author Ginger

Ingredients

Gingersnap Cookie Pie Crust

  • 6 oz (171 g) gingersnap cookies
  • 1 TB (16 g) dark brown sugar
  • 1 tsp (2 g ground ginger
  • 1 oz (31 g) unsalted butter, melted

Pumpkin Filling

  • ¾ cup (164 g) sugar
  • 1 TB (13 g) packed brown sugar
  • 1 TB (8 g) cornstarch
  • 1 tsp ground cinnamon
  • ¾ tsp ground ginger
  • ½ tsp freshly grated nutmeg
  • 1/8 tsp ground clove
  • ¼ tsp Kosher salt
  • 1 - 15 oz (425 g) can solid pack pumpkin
  • ¾ cup (200 ml) heavy cream
  • ½ cup (104 g) sour cream
  • 3 large eggs

Instructions

For the crust

  1. Preheat the oven to 350°F (175°C / Gas Mark 4) 

  2. Add the gingersnap cookies, brown sugar, and ground ginger to the bowl of a food processor. Process until the cookies become fine crumbs. Drizzle the melted butter into the finely ground cookie crumbs. Pulse several times, about 8-10 to combine.
  3. Tip the gingersnap cookie mixture into a 9-inch glass pie pan. Press the cookie mixture across the bottom and up the sides of a dish. If you own a metal pie pan, press it into your glass pan with the cookie crust to help form the shape your cookie pie crust. Press up the sides and into the crevasse of your pie to make an even thickness all the way around and across the bottom of the pie.
  4. Place the pie plate on a rimmed sheet pan then into your preheated oven. Bake for 10 -12 minutes. Remove the pie from the oven and cool for at least 10 minutes. Turn down the oven to 325°F (160°C / Gas Mark 3).

Pumpkin filling

  1. In a small bowl, blend the 3 eggs with a fork until evenly combined and no visible egg whites are showing. Set aside.
  2. In a large bowl whisk together the sugar, brown sugar, cornstarch, ground cinnamon, ground ginger, nutmeg, ground cloves, and salt until no clumps are visible. If you need, get your clean hands in there to break up the brown sugar lumps.
  3. Stir in the pumpkin, heavy cream, sour cream and beaten eggs until blended.
  4. Pour the pumpkin filling into a pitcher, or anything large enough to hold the pumpkin filling and has a spout. Place the rimmed sheet pan with the pie crust back into the oven, on the middle rack. Extend the rack for easy access and pour the filling into the center of the pie plate. Fill the pie crust to just at the edge of the rim and no more. You will have extra filling, which you can use later. Carefully slide the rack into the oven and bake the pie until it is just set about 55 minutes. Start checking if your pie is done, after 45 minutes to make sure you do not over bake your custard. You can tell the pie is done when you jiggle the pie plate and the filling wobbles like jello and it does not look wet in the center.

    If the pie cracks, it means it is overcooked. No worries though it will still taste great, and you can cover the crack with whipped cream if you want to.

  5. Cool the pie completely before cutting and serving. Refrigerate the pie once cooled slightly and up to 24 hours ahead. Serve with whipped cream. 

    Keep leftovers in the refrigerator. 

  6. Can be made one day ahead.

Recipe Notes

If you do not own a food processor you can still make with pie crust. All you need is a Ziplock bag and a rolling pin or mallet, like a meat mallet. Fill a Ziplock bag with the gingersnaps and partially close the bag. Push out as much air as possible then zip the bag closed. Lag the bag filled with cookies on a flat surface and whack the side of the bag with your mallet, gently hitting and crushing your cookies. Keep banging away until the cookies resemble a fine sand. 

Add the crumbs to a large bowl then add the melted butter and ground ginger. Stir to combine. Proceed with the recipe at step 3 of the cookie crust.  

Leftover pie filling:

Pour leftover pie filling into buttered ramekins. If you want, coat the inside of your ramekins with ground gingersnaps or ground nuts like hazelnuts or pecans. Place the filled ramekins in a baking dish and fill with warm water until it reaches halfway up the ramekins. Bake in a 325°F (160°C) oven until set in the middle, but jiggles, about 30 minutes. Remove from the pan and cool. Refrigerate until ready to serve. 

© 2018, Ginger Smith- Lemon Thyme and Ginger. All rights reserved.

Hickory Smoked Turkey

Hickory Smoked Turkey recipe.

If you ever want to impress someone with an incredible meal, there is no need to look further then this recipe. Apple cider brined, hickory smoked turkey is impressive and the best turkey I have ever had. I am not exaggerating. Oh my god, this smoked turkey is so good you will dream about it and want to eat turkey more than once a year.

What is so special about hickory smoked turkey? Everything. First off, the turkey bathes in an apple cider brine for 24 hours. This is not your ordinary brine, but one built with layers of flavor from oranges, fresh ginger, cloves, garlic, and bay leaves. Next, more flavor permeates the turkey from the smoke in a charcoal grill. Hickory wood chips scattered over hot briquettes create a smoke with sweet and woody notes that pair nicely with the apple cider infused turkey. The end result is a turkey that is moist and tender, with a fall fruit-smokiness and love in every bite.

Hickory Smoked Turkey recipe.

I realize that I am on a trend of making absolute, “This is the one recipe you ever need” statements like I also made for my roasted vegetable stock recipe. I promise not to make this a habit because when I do say it, I want you to believe it. Honestly, I have never tasted turkey so good. Even my daughter-in-law, who does not like turkey, stated she loves this smoked turkey and will eat it without any hesitation or obligation. You know the meal is a success when everyone keeps picking away at the remaining pieces of turkey on the platter throughout the night.  I started to wonder if there was going to be any leftovers for turkey sandwiches.

Mastering Smoked Turkey

First off, the brine recipe and smoking technique are from my trusted grilling source, Weber.com. I own a kettle charcoal grill, so this recipe is written using a charcoal grill. If you own a gas grill, brine the turkey with the apple cider brine then, follow these directions for smoking a turkey on a gas grill.

Other than the turkey and brining ingredients,  you also need some special equipment.

  • Container large enough to hold the turkey with the brine, or large plastic bag
  • Cooler or refrigerator
  • A couple of bags of ice for the cooler
  • 2-3 large heavy-duty aluminum roasting pans. One for the bottom of the grill to fill with water, the other for the turkey. I use two pans to hold the turkey for extra reinforcement.
  • 100% cotton kitchen string to tie the legs together
  • Grill
  • Charcoal for a charcoal grill
  • Hickory wood chips for smoking
  • Matches
  • Charcoal chimney
  • BBQ gloves
  • Tongs
  • Instant read thermometer
  • Oven thermometer if your grill does not have a built-in temperature gauge.
  • Timer

Hickory Smoked Turkey recipe.

Hickory Smoked Turkey recipe.

Grilling and Smoking a Turkey

The biggest challenge for outdoor grilling during the fall/winter season in the northeastern part of the US is getting the coals lit and maintaining the temperature of the grill. When I mentioned this at dinner, one son responded, “If you want to get it “lit”, you need loud music and more booze.” As fun as that sounds, whenever you are cooking over an open flame, I recommend keeping the parting to a minimum, at least until the food is cooked and the fire is out.

On a windy day, it is important to watch the fire in the charcoal chimney and make sure the paper fire catches and lights the coals. Once lit, the charcoal will heat up in about 15 minutes.

The few times I grilled a turkey for Thanksgiving dinner was when the temperature was mild for a November day in New York. That means, above freezing and preferably around 40°F (4.°C) or above. However, if you have a grill that is well insulated, keeping your grill at 350°F (177°C) should not be so difficult.

It takes around 3-4 hours to cook a 12 – 15 lb. (5.4 – 7 kg) turkey in a grill. To keep the coals hot and burning, locate your grill outside in a protected area with easy to access to and from your kitchen. To maintain the grill’s temperature at 350°F (177°C),  add fresh charcoal to the hot fire, every hour. Keep track of the temperature with an oven thermometer placed on the grill rack, or a built-in temperature gauge on the grill.

Hickory Smoked Turkey recipe.

 

Hickory Smoked Turkey recipe.

If you are lucky enough to live in a milder climate you should not have any problems maintaining the temperature.

For the smoke, I used hickory wood chips, but any purchased wood chips will work. Each type of wood has its own unique flavor so pick one you like. If you can find apple wood chips, they will complement the apple cider brine nicely.

Food Safety

When cooking with poultry it is important to keep food safety in mind, especially when brining a turkey for 24 hours. It is crucial the brine and turkey stays between 35°- 40°F (1.6°- 4.4°C). If the temperature in your cooler goes above 40°F you run the risk of developing harmful bacteria like salmonella, which will make you very sick.

Brining a turkey for 24 hours in a refrigerator is the safest and easiest option. However, if there is no room in your refrigerator, a good quality cooler is the next best thing. Fill the space in the cooler around the plastic bag filled with brine and the turkey, with ice and close the lid tightly. Periodically check the cooler to see that the ice is not melting. Replenish the ice as needed. A good quality cooler will maintain the temperature for several hours, just make sure you fill it with fresh ice before you go to bed.

Hickory Smoked Turkey recipe.

Some words of advice

Brining and cooking a turkey is an involved process, even when you cook it conventionally in the oven. All the steps are not so difficult; however, it takes time and constant monitoring. If you can, buy a fresh turkey and save yourself 4-5 days of worrying about defrosting the turkey. I often use frozen turkeys, but it adds 4 more days to your timeframe just to defrost the darn thing in the refrigerator.

I quickly thaw a frozen turkey by submerging a sealed turkey in a leak-proof bag in my cooler filled with ice water. A 14-pound turkey will defrost in about 8 hours if the temperature of the ice water is between 38-40°F (3.3 – 4.4°C). It is important to check the temperature of the ice water every hour until the turkey is fully thawed.

Because you are brining the turkey, make sure the turkey you buy is not already injected with a saltwater solution. Some commercial brands, like Butterball and Kosher Turkeys, have a saltwater solution already injected in their turkeys. Carefully read the label to make sure.

If you are having difficulty maintaining the temperature of your grill at 350°F, preheat your oven and finish cooking the turkey in the oven. You will not get as much of the smoked flavor, but you will get a properly cooked turkey and that is what is important.

You can do this. Cooking a turkey is an occasion by itself and just think how ecstatic you will feel when you are done. Although, this recipe might not be the easiest starting point if you never cooked a turkey before, or you are a novice griller. It is good to have some experience before one starts to experiment. Fortunately, the apple cider brine adds lovely fruit flavor and moisture to turkey no matter how it is cooked. So, feel free to use it for a conventional roast turkey.

Giving Thanks

Over the weekend when I shared this meal with my family, an overwhelming sense of gratitude and love filled my heart and home. It was the generosity of spirit and the positive attitudes from each of my children and their significant others, that moved me more than anything. As delicious as the food was, it was only the exclamation mark to a wonderful time, not the meaning or purpose. It was an I don’t want this evening to end, kind of night. Don’t wait for Thanksgiving to show gratitude and love and make something delicious and unexpected to share. Seize the moments as they come. Light up your life with family, friends, and food in your own special way creating those moments you never want to end.

Hickory Smoked Turkey recipe.

 

Thanksgiving Sides

Pineapple stuffing

My Favorite Stuffing Recipe

Green Beans with Caramelized Onions

Triple C Cranberry Sauce

Ginger Plum and Pear Crisp

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Hickory Smoked Turkey recipe.

Hickory Smoked Turkey

This is one of the best recipes for making a turkey I know. Like any roast turkey recipe, it takes time and constant monitoring, but it is well worth the effort. The hickory smoke steeps into the apple cider brined turkey, creating a light smoke flavor that is sweet and woodsy with dark and crispy skin. 

To determine the size turkey you need, the general rule of thumb is 1 - 1½ pounds (500 - 750 g) of turkey per person. You want leftovers for sandwiches and turkey pot pie, so you cannot err on the side of buying too much turkey. Keep in mind the smaller the turkey the lower ratio of meat to bone. 

Plan ahead and give yourself lots of extra time to cook the turkey. 24 hours for brining the turkey. 1 hour to prep the vegetables, bring the turkey up to room temperature, soak the wood chips and light your coals. Cook the turkey for 15 to 20 minutes per pound depending on the temperature of your grill.  

This recipe and grilling technique is by Jamie Purviance on weber.com

Course Dinner
Cuisine American
Keyword Smoked Turkey, Thanksgiving, Turkey
Prep Time 1 hour 15 minutes
Cook Time 4 hours
Brining Time 1 day
Total Time 5 hours 15 minutes
Author Ginger

Ingredients

Brine

  • 2 qt. (1 liter) apple cider
  • 1 lb. (2 cups packed / 456 g) light brown sugar
  • 1 cup (250 ml) kosher salt
  • 3 qt. (1.5 liters) water
  • 3 oranges quarter
  • 4 oz. (125 g) fresh ginger peeled and sliced thin
  • 15 whole cloves
  • 6 bay leaves
  • 6 large garlic cloves peeled and smashed

Turkey

  • 1 recipe Apple cider brine
  • 1 12 -15 lb. (5.4 - 6.8 kg) turkey (thawed if frozen)
  • 1 orange cut in wedges
  • 1 lemon cut in wedges
  • Enough extra virgin olive oil to coat the turkey
  • Kosher salt
  • Black pepper
  • 1-2 TB Herbs de Provence
  • 1 sprig fresh sage
  • 1 sprig fresh rosemary
  • 2 ½ cups (600 ml) chicken stock

Instructions

Make the Brine

  1. Pour the apple cider in a saucepan and place on a burner set at high heat. Add the sugar and kosher salt and bring to a boil. Stir occasionally to make sure the sugar and salt dissolve. Cook at a boil for 1 minute then remove the pan from the heat to cool. If using the same day, cool the brine to room temperature before adding to the turkey. You can make the brine 24 hours in advance and keep in the refrigerator overnight in an airtight container.

Brine the Turkey

  1. You need a five-gallon food grade bucket, or another large food-safe container large enough to hold your turkey and brine, or 2 large plastic bags (I use two to prevent the brine from leaking.)* Add the remaining brine ingredients to your container, stir to combine then submerge the turkey in the liquid. 

    If you are using plastic bags, place the bags in the cooler or container first, then add the turkey. Mix the apple cider brine and remaining ingredients in another bowl then add to the turkey. Bring the bag ends together in a way that shapes the brine around the entire turkey.  Tie a knot near the top of the turkey to seal the bags and prevent the brine from leaking. 

  2. Place the turkey with the brine in the refrigerator or cooler for 24 hours. If you are using a cooler, add ice to either side of the turkey and check the temperature periodically to ensure the cooler is maintaining a constant 36°- 40°F (2.2 - 4.4°C) temperature. You do not what the temperature to go above 40° F. Add ice to the cooler as needed. Make sure to add fresh ice to the cooler just before you go to sleep for the night. 

Prepare the turkey

  1. Remove the turkey from the brine after 24 hours. Discard the brine and place the turkey on a rimmed baking sheet. Pat the turkey dry with paper towels and allow it rest on the counter for one hour to bring it up to room temperature.

  2. Meanwhile, add 4 large handfuls of hickory wood chips in a pan and spread out in an even layer. Add water to cover the chips and soak them for a minimum of 30 minutes. Set aside.

  3. Just before you want to start grilling, dry off the turkey again with paper towels. Stuff the cavity with orange wedges, lemon wedges, and fresh herbs. If the legs are floppy, tie the drumsticks together at the tips with kitchen string. Baste the entire surface of the turkey with the olive oil then season with Kosher salt, black pepper, and Herbs de Provence.

  4. Add the chopped celery, carrots and onion to a large heavy-duty aluminum roasting pan in an even layer. 

  5. Add the chicken stock to the vegetables then place the turkey, breast side down in the pan.

Prepare your Grill

  1. Light your coals 20 minutes before you want to begin grilling. When the coals are ready, place a large aluminum foil baking pan in the center of the lower grate and arrange the hot coals around the pan in a horseshoe shape. Fill the pan with a tea kettle amount of warm water. Add some more coals to the hotbed of coals and allow them to heat up for a few minutes.

  2. Add two handfuls of the soaked wood chips evenly over the hot coals. Place your grill grate in the grill. Cover your grill with the vents open all the way and wait for the smoke to appear. 

Cook the Turkey

  1. Once you see smoke, position the roasting pan with the turkey on the grill grate with the legs pointing to the hottest part of the grill, the arch of the horseshoe. Cover the grill with the vents open. Cook for one hour.

  2. After an hour, carefully turn the turkey over and position it the breast side up. Add more charcoals if needed and more wood chips. Cover the grill and continue roasting. After an hour and a half check the turkey and cover the wing tips and drumstick tips with foil if they are getting too dark. Add more coals and wood chips as needed. Maintain the grill temperature at 350 °F (177°C) for the duration of time while cooking the turkey. 

  3. Cook the turkey until the internal temperature reads 165°F (74°C) at the thickest part of the thigh away from the bone. Check the breast meat for the same temperature reading. Usually, unstuffed turkey takes 15-20 minutes per pound to cook. While the turkey is smoking, check the coals periodically to make sure it maintains a constant 350°F temperature. 

  4. Once the turkey is done, remove it from the grill and roasting pan and place on a cutting board. Cover loosely with aluminum foil and rest for 15 – 20 minutes before carving.

Pan Juices

  1. Use the pan juices for gravy. Remove the vegetables with a slotted spoon and discard or serve them with the turkey if they are not spent. I was able to save the carrots and onions, but the celery was overdone.  Pour the pan juices in a fat separator or skim off the top layer of fat from the pan juices with a spoon. Pour the pan juices in a saucepan and bring to a boil.

  2. Turn down the heat and simmer until ready to serve. The pan juices have a lot of flavor from the apple cider brine and smoke, so it should not need any seasoning. Taste first before you add any salt or pepper. This makes a light sauce, not a gravy, which is how I like it.

  3. If you want a thicker gravy-like sauce, make a roux then add the warm pan juices. Melt 1 -2 TB of unsalted butter in a saucepan then add the same amount of all-purpose flour to the pot. Whisk the flour and butter together and turn down the temperature to medium. Cook the roux, until it has a light golden color and the flour taste is gone. Add the hot pan juices to the roux and whisk until smooth. Taste and correct the seasoning. Simmer for 5 minutes stirring occasionally until ready to serve.

Hickory Smoked Turkey recipe. The ultimate turkey recipe. How to brine, grill and smoke a turkey using a charcoal grill. Apple cider brine recipe included.

© 2018, Ginger Smith- Lemon Thyme and Ginger. All rights reserved.

Perfect Holiday Weekend Menu Ideas

Perfect Holiday Weekend Menu Ideas

What to eat over the weekend? I complied a list of three menus for the holiday weekend to satisfy a variety of food preferences and tastes. One menu for the steak lover. One for food with a little heat. And a menu for a plant-based meal.

My focus for each menu is ease of preparation and the option to cook the main entrée on a grill. Each menu includes an appetizer, main course, vegetable side dish, and dessert. I hope each menu inspires you to cook for yourself and don’t be shy to mix it up a bit. The recipes are easy to scale up or down depending on your crowd. Or enjoy your leftovers for a later date.

Of course you don’t have to limit yourself to only these menus. Just search my archives listing the food you crave and hopefully you will find something to your liking.

It still feels like spring here in the Northeast, but now that it is Memorial Day, the summer has officially started. Let me know if you make any of these weekend menu ideas. I would love to hear from you.

Weekend Menu Ideas For the Meat Lover

Spinach Artichoke Dip with Bacon Recipe

Spinach and Artichoke Dip with Bacon

Grilled Sherry Marinated Flank Steak

Grilled Sherry Marinated Flank Steak 

Zucchini and Corn Salad with Pistachios

Zucchini and Corn Salad with Pistachios

Weekend Holiday Menu Ideas

Potato Salad with Sorrel Dressing

Nectarine and Blueberry Galette recipe

Nectarine and Blueberry Galette

Weekend Menu Ideas For the Spicy Food Lover

Roasted Shrimp Cocktail Recipe

Roasted Shrimp with Spicy Cocktail Dressing

Poblano Chili Cream Sauce with Grilled Chicken recipe

Grilled Chicken with Poblano Chili Sauce

Sweet n' Spicy Herbed Carrots recipe

Sweet and Spicy Herbed Carrots

Serve with sweet corn, grilled or steamed and sliced grape tomatoes drizzled with olive oil, and fresh herbs.

Double coconut pie recipe

Double Coconut Pie

Weekend Menu Ideas for the Plant Food Lover

Roasted Red Pepper Dip -Muhammara

Roasted Red Pepper Dip

 

Holiday Menu Ideas

Crunchy Jasmine Rice

Sugar Snap Peas with Shiitake Mushrooms recipe

Sugar Snap Peas with Shiitake Mushrooms

Add a tossed green salad with the rice and sugar snap peas for a well-rounded meal.

Auqafaba meringue nest recipe

Aquafaba meringue nests with mixed fruit recipe

Aquafaba Meringue Nests fill with mixed fruit and coconut whipped cream

Hope every one has a fun weekend with friends and family. It looks like a sunny weekend is in the forecast, perfect for lots of outdoor activity and grilling. If you make any one of my recipes post a picture on Instagram and tag me @lemonthymeandginger and #therecipename. You can also post a photo on my Facebook page. I would love to see what you create.

Enjoy!

Perfect Holiday Weekend Menu Ideas

For breakfast enjoy, Banana Oat flour Pancakes.

© 2017 – 2018, Ginger Smith- Lemon Thyme and Ginger. All rights reserved.

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