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copyright 1999-2006

old thyme delights culinary classics for all
by Kiera Tara O'Brien 
1 2 3 4 5 6 7
continued from page 1

the 10-minute chef
Simple can still mean style. Test the thyme waters with a twist on the traditional basil pesto or spice up an old-time favorite for quick, healthy and sophisticated dinners.

thyme pesto

cup fresh thyme leaves (3 Tbsp dried thyme)
2 cups fresh parsley
2 tsp minced garlic
cup grated parmesan cheese
cup pine nuts, or walnuts
cup extra virgin olive oil
1 tsp coarse salt
1 pinch black pepper

1 Combine all the ingredients in a food processor (or, alternatively, a blender) on High until creamy.
2 Store in a plastic covered container, or serve on top of freshly cooked pasta. This pesto will last for 2 weeks in the fridge or 6 months in a freezer.

thyme turkey burgers

1 lb lean ground turkey
4 tsp crushed fresh thyme leaves
1 tsp crushed fresh rosemary
2 tsp chopped fresh parsley
1 pinch salt
1 pinch pepper

serves 4

1 Preheat your grill or pan on the stove.
2 Combine all ingredients in a large bowl and mix well with your hands.
3 Divide the mixture into four equal portions and shape into round hamburger patties.
4 Place the burgers on the grill or pan and cook until desired color. Remember to keep turning them for about 4-6 minutes (depending on what kind of heat you are using) to ensure that they are evenly cooked and free of pink spots. Check for doneness by cutting into the center of one to see the inside color.
5 Toast burger buns or flatbread to accompany.
6 Add any garnishes: cheese, tomatoes, lettuce, mayonnaise, ketchup, mustard. Enjoy!

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