Ingredients:
4 beets, peeled and cut into ¾-inch cubes
2 tablespoons olive oil
1 teaspoon dried thyme leaves (Optional)
1 pinch sea salt, or to taste

Directions:
Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper.
Toss together beets, olive oil, and thyme in a large bowl until beets are well coated.
Spread evenly onto the prepared baking sheet. Sprinkle with sea salt.
Roast in the preheated oven until beets are tender, 10 to 20 minutes. A fork inserted into the center of a beet cube should come out easily.

https://www.allrecipes.com/recipe/218185/tasty-roasted-beets/​

Ingredients:
1 Tbsp oil
1 medium sized onion, chopped
1 celery stalk, chopped
1 poblano chile, seeded and chopped
3 garlic cloves, minced (about 2 tsp)
1 lb adouille, remove casings
1 c uncooked long-grain white rice
1 Tbsp chopped fresh thyme
2 tsp smoked paprika
1/4 tsp cayenne pepper
2 c chicken stock
8 oz collard greens, stems trimmed, ribs removed, and finely chopped
1 tsp coarse kosher salt
2 scallions/green onion, trimmed and thinly sliced
hot sauce

Directions:
Heat oil in a large skillet over medium.  Add onion, celery, and poblano, and cook, stirring often until onion is translucent, about 5 min.  Add garlic, cook stirring constantly, until fragrant, about 1 minute. 

Add sausage, cook, stirring with a wooden spoon, until sausage crumbles and is no longer pink, about 3 minutes. 

Add rice, thyme, paprika, and cayenne, cook stirring constantly until fragrant, about 1 minute.  Stir in stock, greens, salt and pepper.  Bring to a boil; cover and reduce heat to low.  Simmer until rice is tender about 18 min. 

Remove from heat, and let stand, covered, 5 min.  Add scallions and fluff with a fork to combine .  Serve warm with hot sauce. 

Ingredients:
1 large butternut squash
2 tablespoons olive oil
2 small medium onions, or 2 tablespoons onion flakes
4 cups broth, chicken or vegetable
2 small apples, peeled and cubed
1 1/2 teaspoons kosher salt
1/4 teaspoon black pepper
1/4 teaspoon nutmeg
1/4 teaspoon cloves
1/4 teaspoon coriander
1/ 4 teaspoon ground cinnamon
could add sage, thyme and rosemary
could add diced or shredded cooked chicken (great for leftover chicken)

Directions:
Use at least a 5 quart crockpot for this soup.

 Put foil on a cookie sheet and bake the washed butternut for about an hour--depending on the size--then cut it in 1/2 , and scoop out the seeds. Then lay each half, cut side down onto foil, and  either cook more or peel off the skin and cut up as needed for my recipe.

Plug in your crockpot and turn to high. Add the broth, and the onion and apple. Stir in the spices except sage, thyme and rosemary if using. Cover to let heat.

When the squash has finished roasting, add it to the pot. Cover and cook on low for 6 to 8 hours, or on high for about 4.  The last 2 hours add sage rosemary and thyme.

Blend in small batches with a stand blender, or carefully blend with an immersible wand.  

Add chicken and let warm through. 

Serve and enjoy!  A crusty bread and or salad would go well with this soup. 

Notes: You could replace butternut with pumpkin, add steamed and pureed cauliflower, do a combination of sweet potatoe and squash.  

Source: https://www.ayearofslowcooking.com/2008/10/crockpot-butternut-squash-soup-recipe.html

Ingredients:
Dressing:
½ c low fat Greek yogurt                                       1 Tbsp lemon juice
1 Tbsp olive oil                                                   2 tsp apple cider vinegar
½ tsp chopped fresh thyme                                       salt and pepper

Salad:
¼ c walnuts, chopped                                         
1½ c cooked chicken diced to ½” pieces
1 small, tart apple, cored and chopped
½ c red seedless grapes, halved
3 scallions (green onions), whites & greens divided, chopped
8 romaine heart leaves or 12 Bibb lettuce leaves
 
 Directions:
1) Preheat the oven to 350°F.

2) For the dressing: Whisk together the yogurt, lemon juice, oil, vinegar, thyme, 1/2 teaspoon salt and 1/4 teaspoon pepper in a small bowl until combined; set aside.

3) For the salad: Spread the walnuts on a baking sheet, and toast until lightly browned and fragrant, 5 to 7 minutes. Let cool for 5 minutes, then break up into 1/4-inch pieces.

4) To assemble: Toss the walnuts, chicken, apples, grapes and scallion whites together with the dressing in a large bowl until everything is well coated; season with salt and pepper. Scoop a scant 1/2 cup of the salad into each romaine leaf, and arrange 2 on each serving plate. Garnish with the scallion greens, and serve.

Never leave a child unattended in the kitchen. Limit the child to tasks that are safe and age-appropriate.

Source: https://www.foodnetwork.com/recipes/food-network-kitchen/kids-can-make-waldorf-chicken-boats-3363922

INGREDIENTS
1/2 pound sugar snap peas
1 tablespoon olive oil
1 tablespoon chopped shallots
1teaspon chopped fresh thyme
Kosher salt to taste
 
​DIRECTIONS
Preheat oven to 450 degrees
 
Spread sugar snap peas in a single layer on a medium baking sheet, and brush with olive oil.  Sprinkle with shallots, thyme, and kosher salt.
 
Bake 6 to 8 minutes in the preheated oven, until tender but firm.
 

INGREDIENTS
12 whole plum tomatoes, quartered
1/4 cup olive oil
1 tbsp.  garlic, minced
1 tbsp.  shallots, minced
2 tsp fresh basil, chopped or 1 tsp dried basil
1 tsp dried oregano
1 tsp fresh thyme
1/4 tsp salt
1/2 tsp fine black pepper
 
DIRECTIONS
Preheat oven to 250 degrees.
Mix all ingredients and toss with tomatoes.  Lay tomatoes on a sheet pan.
Roast in the oven for 1-2 hours, or until the tomatoes and garlic begin to brown.  Let cool before serving.
 
Yield:  5 servings
Prep Time:  10 minutes
Cook Time:  1-2 hours
Total Time:  2 hours, 30 minutes
Difficulty Rating:  Easy
 
Tips & Notes: Adjust time for the number  and variety of tomatoes used.  This recipe is a great way to use heirloom tomatoes before they get rotten, buy they may require 2-3 hours to cook, as they are often more watery.
 

INGREDIENTS
1/2 (16-oz.) package rigatoni pasta
1 small onion, chopped
2 tablespoons olive oil
3/4 cup chicken broth
2 teaspoons lemon zest
2 tbsp. fresh lemon juice
1 cup fresh  snow peas
1 cup matchstick carrots
2 tbsp. chopped fresh basil
2 tbsp. butter
1/2 tsp chopped fresh thyme
3/4 tsp salt
1/4 tsp pepper
 
DIRECTIONS
Prepare pasta according to package directions.
 
Meanwhile, sauté onion in hot oil in a large skillet over medium-high heat 3 minutes.  Reduce heat to medium.  Stir in chicken broth and next 4 ingredients; bring to a boil.  Cook 3 to 4 minutes or until liquid is reduced by half.
 
Stir in hot cooked pasta, basil, butter, and thyme.  Cook. Stirring occasionally, 2 minutes or until thoroughly heated.  Season with salt and pepper.
 

INGREDIENTS
2 red peppers
1 yellow pepper
2 small zucchini
1 red onion or 4 leeks
12 cherry tomatoes
1/4 cup olive oil
Fresh thyme
2 cloves of garlic, minced
2 tbsp. balsamic vinegar
Salt and pepper
 
DIRECTIONS
Cut peppers into chunks.
Slice zucchinis and onion or leeks.
Toss in a bowl with olive oil, a bunch of fresh chopped thyme and minced garlic.
Place the vegetables onto a medium-hot grill and turn once, cooking until they are tender-crisp.
Toss in a bowl and splash with balsamic vinegar.  Season with salt and pepper to taste.
 
 
Yield:  4 servings
Prep Time:  15 minutes
Cook Time:  10 minutes
Total Time:  25 minutes
Difficulty Rating:  Easy