Salt&Thyme

04/12/2026

If you haven't tried our steak rub, you are missing out. Available at the farm store or through our online store!.

04/12/2026

When a recipe says to use parchment paper, don't take it as a suggestion!

04/08/2026

Cajun spiced prawn and andouille sausage sheet pan dinner

Serves 4-6

Ingredients:

12-14 25ct prawns, peeled and deveined

100gr. cherry tomato (180ml / 2/3cup)

8gr. cajun spice mix (15ml / 1T)

15ml canola oil

1 small head fennel, cored and diced

1 sweet pepper, diced

½ red onion, diced

180-200gr. andouille sausage, sliced

1 large yukon gold potato, diced, and par cooked

8-16gr. (15-30ml / 1-2T) cajun spice mix (depends how spicy you want it!)

45ml oil

juice of ½ lemon

Directions:

Preheat oven to 425F

Line a baking sheet with parchment paper

Combine prawns, cherry tomatoes, 8gr. cajun spice, and 15ml oil in a bowl. Set aside

Combine remaining ingredients in a large bowl and toss to coat well. Spread out evenly onto sheet pan, bake for 25minutes, stirring once or twice during that time

Remove from oven. Add the cajun spice coated prawns and cherry tomatoes. Return to oven and bake an additional 8-10 minutes till prawns cooked

Taste, adding more salt and pepper if desired, and serve!

04/01/2026

03/22/2026

Last nights dinner! Ribeye roast rubbed with our steak spice and served with sautéed mushrooms and horseradish creme! So good! Want to learn how to make meals like this and save money on our spice blends? Yes? Then a Cooking Beyond Recipes subscription is for you! Two tiers to choose from. Visit our website for all the details.

03/21/2026

Made with real maple syrup and our new coffee rub, this bacon is a real treat. Makes a great bacon and HP Sauce sandwich(my guilty pleasue), or use in our recipe for cowbeans, bacon stout jam, or on a burger with whiskey-coffee bbq sauce. Unlock these recipes and more with a subscription to Cooking Beyond Recipes
Maple and coffee rubbed bacon recipe:
1.5kg skinless pork belly
80ml maple syrup
25gr. coffee rub (available through our on line store)
3.gr Prague powder #1
Directions:
Place belly in container
Rub with maple syrup
Combine rub and Prague powder, rub over pork belly.
Cover and refrigerate for 3-5 days (depending on thickness of belly) flipping everyday and topping with any juices that accumulate in container
After 3-5 days, pat dry, and let rest uncovered in fridge overnight
Next day, smoke over your favorite wood chips till internal temperature of 145F
Cool, sliced, and enjoy!

03/14/2026

Fennel, chickpea, and feta salad

Yields approx 1 liter salad; serving 2-4 people

Ingredients:

1 to 2 fennel bulbs, depending on size, cored, sliced thin

125ml chopped fennel fronds

1/2 red pepper, finely chopped

125ml finely diced feta cheese

1 398ml tin chickpeas, drained, rinsed, and dried

1 apple, cored, finely diced (no apple? cucumber works great)

1.25 ml dried oregano

45ml vinegar (red wine, or a white balsamic work great)

15ml extra virgin olive oil

salt and pepper

Directions:

Combine everything in bowl, allow to sit overnight in fridge for flavors to develop

Serves as is, or pour over a hearty green such as chopped romaine

03/04/2026

Italian Spiced Beef Pot Roast

Serves 6-8 (leftovers freeze)

Ingredients:

aprrox 1.8kg beef pot roast

salt and pepper

butter/oil

1 sweet pepper, seeded and diced

1/2 onion, diced

4 cremini mushrooms, sliced

2 garlic cloves, sliced, or minced

750ml liquid (water, stock, wine, or a combination of)

1 796ml tin crushed tomatoes

30ml Italian spice blend

60ml pitted and chopped sun dried olives

Directions:

Season beef with salt and pepper

Heat oil and butter in pan, add beef, and brown on all sides

Remove beef to an oven safe pot, remove some of the oil, and add vegetables to sauté

Once vegetable begin to caramelize, add to pot with beef

Deglaze pan with some liquid and pour into pot

Add remaining ingredients to pot, bring to a simmer, place a lid on, and bake 3 hours till tender

Transfer beef and vegetables to bowl, remove fat from sauce, and pour over beef and veg.

Serve

03/01/2026

It's a tough job, but somebody has to do it!

02/27/2026

One of our go to side dishes using ingredients I always have on hand, finished with our Italian spice blend!