Lemon Thyme Cookies with Lemon Glaze

for cookie;
1 c butter, softened
1 1/2 c sugar
1/2 c brown sugar
2 large eggs, lightly beaten
1/3 c sour cream
2 T lemon juice
1 T lemon zest
1 t vanilla
4 c flour
1 T baking powder
1 t baking soda
1/2 t salt
4 t lemon thyme (or regular thyme), finely chopped

Cream butter and sugar. Add eggs, sour cream, 2 T lemon juice, 1 T zest, and vanilla; beat well. In a separate bowl stir together flour, baking powder, baking soda, salt, and thyme. Add dry ingredients to creamed mixture and beat until mixed.

Drop by teaspoonfuls on ungreased cookie sheet, flatten slightly with palm of hand. Bake 8-10 minutes until just brown around edges. Cool on sheet 2 minutes then remove to rack to cool completely.

for glaze;
1/4 c lemon juice
2 T lemon zest
1 1/2 c powdered sugar, sifted

Combine powdered sugar, lemon juice and lemon zest in a small bowl and stir until smooth. Dip top of cookies into glaze and return to rack to set. Allow glaze harden at least 2 hours. Store in an airtight container. Yield approximately 60 cookies.

Insalata Caprese

2 ripe tomatoes, cut to 1/4" slices
8 oz fresh mozzarella, cut to 1/4" slices
15-20 fresh basil leaves, plus more for garnish
2 T olive oil
Kosher salt and fresh ground black pepper

On two large plates, layer alternating slices of tomatoes and mozzarella, place a basil leaf under each tomato. Drizzle with olive oil and season with salt and pepper to taste. Serve immediately, serves 2.

Lunch Rerun ~ Golden Crusted Brussels Sprouts

This recipe for Golden Crusted Brussels Sprouts has very few ingredients but the salty cheese paired with the tart lemon juice are simply delicious. It's easy to prepare in about 10 minutes and tastes like oven roasted veggies that take much longer.

Baked Butternut Squash with Garlic

2 T fresh parsley, chopped
2 T olive oil
2 cloves garlic, minced
1/2 t kosher salt
12 grinds fresh black pepper
2 pounds butternut squash, peeled and cut into 1" cubes
1/3 c grated Parmesan cheese

Preheat oven to 400°. In a large bowl, combine parsley, oil, garlic, salt and pepper. Add squash and toss to coat. Transfer to ungreased shallow 2-qt baking dish and top with freshly grated Parmesan. Bake uncovered 30 minutes or until squash is just tender. Serves 6.

Roast Pork Loin with Garlic and Rosemary

4 garlic cloves, minced
8 sprigs fresh rosemary, approx. 4 t chopped
1 1/2 t kosher salt
1/2 t fresh ground black pepper
1 to 2 pound boneless pork loin roast, trimmed

Preheat oven to 400°. Line 13x9 roasting pan with foil.

Combine garlic, rosemary, salt, and pepper in small bowl. Rub garlic mixture over pork and place pork, fat side down, in prepared roasting pan. Roast pork 35-40 minutes, or until thermometer inserted into thickest part of pork registers 155°. Remove from oven, let rest 10 minutes.

Slice pork crosswise into 1/3-inch-thick slices and arrange slices on platter. Garnish with fresh rosemary sprigs, if desired. Serve with garlic mashed potatoes. Serves 4.