Thyme Out

Everyone loves a Farmers’ Market. As a vendor, the scene is totally different from the wholesome relaxing experience of our customers. We spend the week grinding organic spices so that everything is fresh for the market. On Saturday mornings, we leave Denver at 6:00 am so that we arrive in Edwards in time to setup before the market begins. 6:00 is too early for me to even think about eating breakfast. Market muffins are the perfect solution. Grab one and go, loaded with fiber, and oh so tasty. By substituting chia seeds for 1/2 the butter, we increased the fiber in the muffins and cut the fat. Chia seeds are an excellent source of Omega 3 and 6, calcium, and fiber (and are a favorite among the mountain athletes).

Makes 30 medium size muffins.

Ingredients

• 1 stick unsalted butter
• 1 cup sugar
• 4 Tablespoons molasses
• 1/2 cup hydrated chia seeds
• 2 Tablespoons powdered milk
• 2 teaspoons vanilla extract
• 2 teaspoons organic freshly ground cinnamon
• 4 eggs
• 2 cups Bob’s Red Mill High Fiber Cereal
• 2 cups flour
• 2 teaspoons baking powder
• 2 teaspoons baking soda
• 1/2 cup coarse sea salt
• 1 cup chopped walnuts
• 1 cup raisins, dates, or dried cherries (optional: if I add these, I usually cut the sugar a bit)
• 1 cup shredded coconut (optional)

Directions

1. Hydrate 2 Tablespoons chia seeds in 3/4 cup of water. Let sit at least 20 minutes.
2. Preheat oven to 375°.
3. Cream butter with sugar and molasses.
4. Add mashed bananas, powdered milk, cinnamon, vanilla, 1/2 cup of hydrated chia seeds and eggs. Stir till well blended.
5. Add baking powder, baking soda, and salt an mix well.
6. Add cereal and flour, a cup at a time, and mix just until blended (don’t over mix).
7. Stir in walnuts, coconut and dried fruit (optional) and scoop into greased muffin tins (2/3 from top).
8. Bake for 15-20 minutes.

For a Greek salad that’s a perfect complement to any grill menu, use local garden fresh veggies. For a lunchtime alternative, toss with romaine lettuce, and you’ve got the mixings to fill your lunchtime pita bread pockets.

• 3 Tablespoons extra virgin olive oil
• 1½ Tablespoons lemon juice
• 1½ cloves garlic, minced
• ½ teaspoon organic dried oregano
• ¼ teaspoon fine sea salt
• ½ teaspoon freshly ground black pepper
• 3 tomatoes, cut into wedges, then cut in half
• 1 cucumber, ¼” slices, then cut into quarters
• 1 green pepper, chopped into ¼”-½” pieces
• ¼ red onion, sliced into rings
• 4 oz feta cheese, cut into small cubes
• 16 kalamata olives

Directions:

1. Whisk together olive oil, lemon juice, garlic, salt, pepper and oregano in a small bowl.
2. Combine the salad ingredients in a large bowl.
3. Pour dressing over salad, and toss.

Chicken kebabs made with Smith & Truslow organic herbs and spices—accompanied by a Greek salad and orzo with feta and bell peppers, for a truly Mediterranean flair.

Ingredients:

• 1-1/2 lbs boneless chicken breasts, cut into 1-inch pieces
• 4 Tablespoons extra virgin olive oil
• 4 garlic cloves, crushed
• 1 teaspoon dried organic mint
• 1 teaspoon dried organic oregano
• 1 teaspoon fine sea salt
• 1 teaspoon ground organic black pepper
• 2 Tablespoons fresh squeezed lemon juice
• 1 bunch fresh mint leaves
• 1 red onion, cut into 1 inch pieces
• 8 to 10 wooden skewers

Directions:

1. In medium bowl, combine chicken with garlic, dried mint, oregano, salt, pepper and 2 Tablespoons of the olive oil. Marinate for 30 minutes.
2. In a separate small bowl, whisk together remaining olive oil and lemon juice.
3. Immerse skewers in water for 20 to 30 minutes.
4. Heat your grill to medium high heat.
5. Remove mint leaves from stems—use those closest to 1 inch.
6. Alternate chicken, mint leaves, and onion pieces on skewers. Salt and pepper, to taste.
7. Grill until chicken is cooked, turning and basting with oil-lemon mixture—about 8 to 10 minutes.

Serve with Greek salad and orzo-voila! (or ιδού!)

This orzo salad is a refreshing Mediterranean side dish to your grilled chicken, beef or fish. (I highly recommend this with our chicken kebab recipe.)

Salad ingredients:

• 12 ounces orzo
• 2 Tablespoons extra virgin olive oil
• 1/2 cup olive oil
• 1-1/2 cups crumbled feta cheese
• 1 yellow bell pepper, chopped
• 1 red bell pepper, chopped
• 4 green onions, chopped
• 3/4 cup pitted Kalamata olives (optional)

Dressing ingredients:

• 3 Table spoons fresh squeezed lemon juice
• 1 Tablespoon white wine vinegar
• 1 Tablespoon minced garlic cloves
• 1-1/2 teaspoons dried oregano
• 1 teaspoon ground cumin
• 1 teaspoon Dijon mustard

Garnish:

• 3 Tablespoons pine nuts, toasted

Directions:

1. Boil salted water and cook orzo until al dente. Drain; rinse with cold water; be sure to drain well.
2. Toss with 2 Tablespoons extra virgin olive oil in large bowl.
3. Add feta, chopped peppers, green onions, and olives.
4. Mix lemon juice, white wine vinegar, garlic, oregano, cumin and mustard in small bowl.
5. Whisk in 1/2 cup olive oil.
6. Add salt and pepper, to taste.
7. Add dressing to orzo salad and toss.

Can be prepared up to 6 hours ahead—covered and refrigerated.

This might be the best thing I’ve ever eaten. Do it all summer long while the corn is sweet and the nights are warm enough to grill (except for here in San Francisco). If there is leftover corn, cut off the kernels and toss with chopped avocado, red cabbage, olive oil and a few squeezes of lime juice.

Ingredients:

• corn on the cob, dozen ears
• 1 stick of butter
• coarse sea salt, to taste
• black pepper, ground, to taste
• creme fraiche,  or sour cream works fine too, small container
• 1 lime
• 1 teaspoon paprika, ground
• 1 teaspoon chili powder
• cotija cheese, small package, crumbled in serving bowl

Directions

1. Husk corn down to innermost layer. Slather with butter, sprinkle salt and pepper and press husk back on ear so corn is protected by one layer. This task should be delegated to people lazing about outside on lawn chairs.
2. Stir creme fraiche or sour cream together with smoked paprika, chile powder, juice of the lime and salt. Chill in refrigerator until ready to serve.
3. Grill corn with husk on until husk is charred and corn acquires some nice grill marks.
4. Pull off remaining husks, spoon on lime crema and top with crumbled cotija cheese.