by Laurel Keser

I think of thyme as the wallflower
of herbs. Don’t get me
wrong, I don’t consider thyme
unattractive or lacking in flavor. It
just isn’t the life of the party.

While cilantro strives to be
understood, rosemary begs to be
remembered and sage puts wisdom on the table, more often than not, thyme hovers in the background shyly mixing with the other ingredients. Submissive, subtle and saucy, thyme quietly works its magic behind the scenes. You know thyme is there when you taste a complex dish and all the ingredients come harmoniously together to dance on your taste buds. It’s a culinary nirvana.

Little wonder then why thyme is among the staples in my kitchen. It’s a really versatile herb with a nice herbaceous flavor. It’s an easy going flavor that marries well with nearly everything. It’s fairly neutral; not overpowering like tarragon or sage.

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from the Recipe Desk of Andrea Viola

Pasta Salad

1 lb. of cooked pasta, bowtie or penne

1 - 16 oz. Bottle of zesty italian
dressing - use 1/2 to 3/4 of the bottle

1 - Medium tomato - take out seeds and dice

1 - Cucumber - peel, take out seeds and dice

1/2 of a large bell pepper, take out
seeds and dice

1/2 of a medium red onion - diceduse more, according to your taste

1 Small can of sliced black olives

2 Cups of fresh broccoli

4 or 5 tbsp. McCormick’s
salad supreme

Toss all together and refrigerate overnight. Before serving, if needed, you can add extra dressing and salad supreme, according to your taste.

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