Points of Interest

Thyme is one of the most popular culinary herbs, boasting hints of lemon and pepper while being savory and pungent.

• Light to dark green
• Small, irregular sized, dried leaves
• All natural

Suggest Uses

• Add to roasted vegetables, meat and poultry
• Include in soups and cream sauces for a warm, savory flavor balance
• Blend with mustard, salt and garlic for a unique pork rub

Basic Preparation

Ready to use. Add to taste.

RECIPE: Zesty Meatballs with Thyme

Ingredients

Makes 24-32 meatballs

• 1 Cup Fresh Breadcrumbs
• 1/2 Cup Whole Milk
• 1/2 Pound Ground Beef
• 1/2 Pound Ground Pork
• 1/4 Cup Grated Parmesan Cheese
• 1 Egg, beaten
• 1 Teaspoon 1890 Coarse Sea Salt
• 1 Teaspoon 1890 Thyme Leaf
• 1/2 Teaspoon 1890 Minced Garlic
• 1/2 Teaspoon Granulated Lemon Peel
• 1/2 Teaspoon 1890 Smoked Hot Paprika
• 1 Tablespoon 1890 UP Extra Virgin Olive Oil

Directions

1. Crush bread crumbs into small bowl. Add milk, mix thoroughly and set aside.
2. Mix ground meats with cheese, egg, salt and herbs using hands in medium bowl. Add soaked bread crumbs to meat mixture, and mix in thoroughly. Divide meat mixture into 4 equal parts, and make 6 to 8 meatballs out of each larger part. Moisten hands with cold water to roll meatballs, and set aside on sheet pan. Chill for 1 hour.
3. Preheat oven to 350°F.
4. Place large skillet over medium heat, and add small amount of oil. Place meatballs in hot pan, about 1/2-inch apart. Turn meatballs every few minutes to brown evenly, and return meatballs to sheet pan.

When all meatballs are browned and placed on sheet pan, transfer to oven and bake for 10 to 15 minutes, until internal temperature of 165°F is reached. Break one meatball open and check for doneness. Meatballs can be cooled and stored in zip bag for up to 5 days in refrigerator and 2 weeks in freezer.

RECIPE: Roast Beef Hash

1 pound potatoes, diced and roasted

6 ounces roast beef, cut into 1/2-inch pieces

1/2 onion, chopped

1/2 green bell pepper, chopped

1 teaspoon Ground Thyme

1/4 teaspoon ground black pepper

1-1/2 tablespoons olive oil

Combine potatoes, roast beef, onion, bell pepper, thyme and pepper in bowl, tossing to blend.

Heat oil in heavy skillet over medium heat. Add potato mixture, pressing to flatten with spatula.

Cover and cook until bottom begins to crisp.

Turn over in sections using stiff spatula. Cook uncovered until hash is thoroughly flecked with brown

bits and onion and bell pepper is tender.

Makes 2 servings

There’s something so satisfying about some simple, savory foods like this Roast Beef Hash. Don’t be

confined by the name—this is a great way to use up leftovers of any sort: beef, pork, poultry or even

roasted or grilled vegetables.