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Kale

Winter Kale Salad with Apple Cider Vinaigrette and Spiced Pecans

Kale Salad with Poppy Seed Dressing

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Hi, I'm Sam!

Hi, I'm Sam, the author, photographer and creator behind Ahead of Thyme. Here, you will find hundreds of quick and easy, (mostly) healthy recipes for the everyday home chef, using quality and wholesome ingredients. Read more about me

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Hi fam, happy Monday! Just wanted to check in and

Hi fam, happy Monday! Just wanted to check in and say hello to all of you and to welcome the new faces in our little community here. I'm Sam. I am the author, food maker, and photo snapper behind the blog. I live in Vancouver, Canada with my amazing hubby, Danny (who has pretty much taken the role of second cook and has been the brains behind most of the Asian recipes that you've been seeing), and our one year old son, Kai. ⁠
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I shared some fun facts about myself last month here on IG, so I thought I would share some more that you may not know. ⁠
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▪️ I started Ahead of Thyme as a hobby back in 2015, the same year that Danny and I got married.⁠
▪️ I am Persian, and Danny is Chinese.⁠
▪️ We took 6 months off to travel around the world and visited 12 countries. ⁠
▪️ We spent 2 months of that trip eating our way across China.⁠
▪️ I am a reality TV junkie (patiently waiting for @bacheloretteabc to return). ⁠
▪️ I don't drink coffee (crazy, right?). Tea is where it's at.⁠
▪️ I am obsessed with Latin music and don't really listen to anything else (other than baby shark).⁠
▪️ I will never say no to dessert.
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Thank you for being here and for being a part of this community. I love connecting with you all, responding to your messages, and seeing all the food that you are making (keep tagging me!).⁠
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I'd love to get to know you guys better too. If you would like to share, tell me something about yourself in the comments below 🤗⁠
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📸: my tripod because #quarantine⁠
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Learn more about me here: https://www.aheadofthyme.com/about/ @aheadofthyme #aheadofthyme

Who has time to wait for takeout to arrive when yo

Who has time to wait for takeout to arrive when you can make it at home in less time that it takes to figure out what to order. Thin wheat noodles are tossed in a spicy chili oil based sauce and topped with seasoned ground beef, green onions, and crushed peanuts in our version of numbing spicy dan dan noodles. The best part? This is all done in less than 15 minutes.⁠
⁠ ⁠𝐒𝐏𝐈𝐂𝐘 𝐃𝐀𝐍 𝐃𝐀𝐍 𝐍𝐎𝐎𝐃𝐋𝐄𝐒
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INGREDIENTS:⁠
⁠✓ ⁠ground beef (or ground pork)⁠
⁠✓ beef marinade - light soy sauce, dark soy sauce, Chinese cooking wine, brown sugar, and black pepper.⁠
⁠✓ thin wheat noodles⁠
⁠✓ bok choy⁠
⁠✓ roasted peanuts ⁠
⁠✓ green onions⁠
⁠✓ spicy chili sauce - made with tahini sesame paste, black vinegar, light soy sauce, chili oil, sesame oil, garlic, ginger, sugar and peppercorn powder.⁠
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INSTRUCTIONS:⁠
1. Heat oil in a pan over medium high heat for 1 minute. Add ground beef and cook for 2-3 minutes until the beef turns brown. Add light and dark soy sauce, Chinese cooking wine, brown sugar and black pepper. Stir to combine and cook for 2 minutes to evenly coat the beef with seasoning and to allow the flavour to infuse into the beef.⁠
2. Bring a pot of water to a boil and place wheat noodles inside. Lower heat to medium and boil for 2 minutes, or according to package instructions. Stir occasionally so the noodles don’t stick to the bottom of the pan. Remove noodles with a pasta strainer and set aside. Then blanch cook the bok choy by dipping them into the boiling water for 10 seconds.⁠
3. To make the spicy chili sauce, mix together the sauce ingredients, and stir to combine.⁠
4. Divide the noodles into 2 bowls. Pour 2-3 tablespoons of sauce over top. Add cooked ground beef and boy choy. Sprinkle with chopped peanuts and green onions. Mix well to fully coat the noodles with the sauce.⁠
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Full RECIPE in clickable link in bio - https://www.aheadofthyme.com/spicy-dan-dan-noodles/ @aheadofthyme #aheadofthyme

Incredibly tasty and super easy SMALL BATCH ALMOND

Incredibly tasty and super easy SMALL BATCH ALMOND BISCOTTI are crunchy, crumbly and packed with almonds. They are the perfect cookie for dunking into a hot cup of tea, coffee, or hot chocolate. AND they are also surprisingly so easy to make. The only downside is that they are quite addictive... so you might want to make a double batch and hope that there will be some leftovers.⁠
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𝐄𝐀𝐒𝐘 𝐒𝐌𝐀𝐋𝐋 𝐁𝐀𝐓𝐂𝐇 𝐀𝐋𝐌𝐎𝐍𝐃 𝐁𝐈𝐒𝐂𝐎𝐓𝐓𝐈⁠
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INGREDIENTS:⁠
✓ almonds ⁠
✓ eggs⁠
✓ brown sugar⁠
✓ almond oil (or olive oil and almond extract)⁠
✓ vanilla extract⁠
✓ lemon zest⁠
✓ all-purpose flour⁠
✓ baking powder⁠
✓ almond flour (or ground almonds)⁠
⁠
INSTRUCTIONS:⁠
1. Add almonds to a large non-stick skillet, and heat over medium high heat for 5-7 minutes, until golden brown and toasted. ⁠
2. In a medium bowl, beat together eggs and brown sugar until light and fluffy, about 1-2 minutes. Add in oil, vanilla, and lemon zest and beat together for another minute.⁠
3. In a large bowl, sift flour and baking powder together. Add almond flour and stir to combine. Gradually stir in the wet ingredients, until just combined. Fold in the toasted almonds and bring the dough together with your hands. ⁠
4. Transfer dough onto a lightly floured surface and shape it into a rectangle log. Lightly flour a rolling pin and roll the dough into a rectangle measuring 10x6 inches, and 1/2-inch thick. Transfer to a parchment-lined baking sheet.⁠
5. Bake in a 375 F preheated oven for 20 minutes, until golden brown. Remove from oven and allow it to cool down in the pan until cool enough to handle, about 10 minutes. Transfer log to a cutting board and cut into 1-inch slices, crosswise. ⁠
6. Place the biscotti (standing up) back on the lined baking tray and bake for 8 minutes. Then remove from oven and flip the biscotti over. Bake for another 6-7 minutes until crisp and golden. Cool before serving.⁠
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Full RECIPE in clickable link in bio - https://www.aheadofthyme.com/easy-small-batch-almond-biscotti/ @aheadofthyme #aheadofthyme

It's officially taco season and we are kicking thi

It's officially taco season and we are kicking things off with SHRIMP TACOS WITH LIME CREMA SLAW. These soft tortilla tacos are topped with crispy and tender shrimp seasoned with cumin, paprika, and garlic, a delicious cabbage and cilantro slaw, and a sour cream and lime juice crema sauce. It's the perfect summer weeknight meal, ready on your table in less than 30 minutes. Backyard patio, these tacos are waiting for you!⁠
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𝐒𝐇𝐑𝐈𝐌𝐏 𝐓𝐀𝐂𝐎𝐒 𝐖𝐈𝐓𝐇 𝐋𝐈𝐌𝐄 𝐂𝐑𝐄𝐌𝐀 𝐒𝐋𝐀𝐖⁠
⁠
INGREDIENTS:⁠
✓ shrimp⁠
✓ marinade made with olive oil, lime juice, cumin, paprika, garlic powder, cayenne powder, and salt.⁠
✓ sour cream⁠ (or Greek yogurt)⁠
✓ mayonnaise⁠
✓ lime juice⁠
✓ salt⁠
✓ cabbage⁠
✓ cilantro⁠
✓ garlic⁠
✓ tortillas⁠
✓ avocado⁠
⁠
INSTRUCTIONS:⁠
1. In a medium bowl, combine shrimp, olive oil, lime juice, cumin, garlic powder, paprika, cayenne, and salt. Toss to combine. Let it sit for a few minutes while you prepare the rest of the ingredients. Then, cook in a 350 F air fryer for 13 minutes, shaking the basket halfway. You can also pan fry or grill the shrimp.⁠
2. In a small bowl, combine sour cream, mayonnaise, lime juice, and salt. In a medium bowl, toss together cabbage, cilantro, and garlic. Pour in half the lime crema sauce into the slaw and toss to combine. Save the rest of the sauce to drizzle on top. ⁠
3. Heat the soft tortillas according to the package instructions, or heat in an ungreased skillet over medium heat for 30 seconds per side. You can also heat it directly on a gas burner for a few seconds to get char marks on the edges.⁠
4. Add a spoonful of slaw to each taco and top with shrimp, and avocado. Drizzle a spoonful of lime crema sauce on top. ⁠
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Full RECIPE in clickable link in bio - https://www.aheadofthyme.com/shrimp-tacos-with-lime-crema-slaw/ @aheadofthyme #aheadofthyme⁠
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ARTISAN GREEN OLIVE SOURDOUGH BREAD is airy and ch

ARTISAN GREEN OLIVE SOURDOUGH BREAD is airy and chewy, has a signature crispy crust, and is loaded with pitted green olives giving it a tangy kick and Mediterranean flair. It takes just 15 minutes of actual work and no kneading. Meaning that all the time required for this recipe is just waiting around for the dough to rise.⁠
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⁠𝐀𝐑𝐓𝐈𝐒𝐀𝐍 𝐆𝐑𝐄𝐄𝐍 𝐎𝐋𝐈𝐕𝐄 𝐒𝐎𝐔𝐑𝐃𝐎𝐔𝐆𝐇 𝐁𝐑𝐄𝐀𝐃⁠
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INGREDIENTS:⁠
✓ sourdough starter⁠
✓ all-purpose flour⁠
✓ whole wheat flour⁠
✓ water⁠
✓ salt⁠
✓ green olives⁠
⁠
INSTRUCTIONS (summarized - full recipe on blog):⁠
1. 𝘗𝘳𝘦𝘱𝘢𝘳𝘦 𝘴𝘵𝘢𝘳𝘵𝘦𝘳. If your starter is not ready, take it out of the fridge and feed it 12 hrs in advance. Let it rise for 6 hrs or until doubled in size. Do a float test to check if ready.⁠
2. 𝘗𝘳𝘦𝘱𝘢𝘳𝘦 𝘥𝘰𝘶𝘨𝘩. In a large mixing bowl, add starter, all-purpose flour, whole wheat flour, water, and whisk to combine. Cover the bowl and let dough rest for 1 hr. Fold salt into dough to combine.⁠
3. 𝘚𝘵𝘳𝘦𝘵𝘤𝘩 𝘢𝘯𝘥 𝘧𝘰𝘭𝘥. Fold the edges over to the centre. Cover with plastic wrap and let rest for 30 mins. Fold in green olives and repeat stretches and folds 2 more times. The dough should almost double in size.⁠
4. 𝘚𝘩𝘢𝘱𝘦. Transfer dough to a floured surface and shape into a ball by folding the edges over to the centre. Turn dough over and use a bench scraper to create a tighter ball. Place into a medium bowl lined with a floured dishcloth. Cover and place in fridge. Let dough rest overnight for 8-12 hrs.⁠
5. 𝘚𝘤𝘰𝘳𝘦. Remove dough and score with a blade. Place back into the bowl and cover until oven is preheated.⁠
6. 𝘉𝘢𝘬𝘦. Place a small pot with metal lid into the oven and preheat to 450F. Gently place dough with parchment paper into the pot. Cover and bake for 30 mins. Remove lid and bake for another 20 mins. ⁠
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Full RECIPE in clickable link in bio - https://www.aheadofthyme.com/artisan-green-olive-sourdough-bread/ @aheadofthyme #aheadofthyme

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