#my entrees are a sausage alfredo bake and butter chicken

[vacationsoup]

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A Favorite Restaurant in Kanab Utah

You have spent the day at one of the nearby National Parks. (Zion, Bryce or Grand) You had an amazing time, and now you want to top it off with an amazing meal. Where to eat??

I often recommend my guests to try out one of my favorite places - Wild Thyme Cafe

I love their tag line - “Like it should be. Small batches cooked in a scratch kitchen.”

 And they use ingredients from their own organic gardens, including one on-site!

Wild Thyme has options for all. High-quality beef, fish and chicken dishes, including gluten-free entrees. Plus ample selections for vegans and vegetarians.

My sister and I had the Pistachio Chicken and Tropical Piggy on our last visit. Nom Nom

  Every day they pick greens for the salads. Either on-site or their off-site greenhouse. Now that is super fresh! 

Entrees focus on local Southwestern flavors, with an occasional nod to the Cajun. 

But let’s not forget dessert. Viki the owner is our renowened “Dessert Queen”. The cheesecake Sis and I had was “melt-in-your-mouth” wonderful!

  Wild Thyme Cafe has a great location right downtown

198 S 100 East, Kanab, Utah

On Highway 89, just across from the Holiday Inn and a block South of the visitors center.

Open for lunch and dinner every day

12 pm to 9:00 pm

Phone: [phone]

  You can check out their website and full Menu Here

They believe in making your next meal your best meal.

Here is a sample of how the current menu looks (9/2019) - 

Menu -

Wild Thyme Entrees Served after 5 pm

Pistachio Chicken $18 We grind pistachios and rub them into a chicken breast with Southwest spices, then grill and serve with sage-buttered smashed potatoes, fire-grilled broccolini and a light poblano cream

Ribs $19 Half rack dry-rubbed with spices, slow braised and char-grilled. Glazed with house BBQ sauce and agave mustard. Served with sage-buttered smashed potatoes and fire- grilled broccolini

Salmon $23 Fresh, house-cut salmon dusted with lime pepper, then grilled and served with coconut rice, baby tomatoes, sweet peppers and fire-grilled broccolini, over sweet pepper cream

Pork Chop $27 Garlic, rosemary and fennel-rubbed 12 ounce bone-in pork chop, served with sage- buttered smashed potatoes and fire grilled broccolini

Lasagna $15 Asiago, parmesan and ricotta layered with pasta, tomato fennel ragout, garlic and fresh herbs. Topped with a parmesan crisp. It’s Chef Dan’s 4’8” tall Sicilian granny’s recipe.

Baked Penne $14 Sauteed broccolini, baby tomatoes and spinach baked in a creamy Alfredo sauce, topped with asiago and parmesan. Pure comfort!

Filet Mignon $29 Garlic-rubbed 7 ounce house-cut beef tenderloin topped with blue cheese-bacon-chive butter. Served with sage-buttered smashed potatoes and char-grilled broccolini

Ribeye $31 Chargrilled to order, 14-ounce marbled ribeye, seasoned with our own garlic-herb blend Served with sage-buttered smashed potatoes and char-grilled broccolini. are cooked with love! 

Wild Thyme Bowls All-Day Menu 

Sicilian $14 Garlic-herb shrimp sautéed with Italian sausage, served with pesto risotto cake, fennel ragout, sweet peppers, pepperoncini relish, fresh basil, spinach, ricotta salata and parmesan crisp

 Beef filet $16 Seared beef tenderloin medallions, sage-buttered smashed potatoes, sweet peppers, fire roasted corn and black-eyed pea salad 

Tropical Piggy $13 Slow-braised Jamaican-spiced pork, house jerk sauce, coconut rice, mango salsa, fresh spinach, pickled carrot and scallion served over rice. Keto? Substitute cauliflower rice 

Sesame Tofu $11 Sesame-crusted tofu drizzled with miso glaze, coconut rice, sprouts, sweet peppers, toasted almonds, pickled carrots, scallions, a ginger-soy-lime sauce and a crispy wonton

 Yellow Curry $13 House-made white bean-turmeric cakes, mildly spiced yellow curry, coconut rice, toasted chickpeas, fresh spinach, sweet peppers, pickled carrots and fresh lemon-mint tzatziki 

 Salads 

Mediterranean $12 Wild Thyme greens, quinoa, feta, ricotta salata, cucumber, tomato, toasted chickpeas, sweet peppers, spinach-herb-yogurt dressing 

Caesar $9 Romaine lettuce, tangy caesar dressing, shaved parmesan, garlic crouton topped with parmesan crisp. Add chicken $4 

House Salad $6 Wild Thyme greens, heirloom tomatoes, red pepper, cucumber, garlic croutons Choice of White Balsamic vinaigrette, Blue Cheese or Ranch dressing. 

Soup and House Salad $10                 Soup of the Day $5.50 

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[miltybc]

Order an entree from an Italian restaurant in New England and it will come with a side of pasta.

I don’t mean the entree will be served over pasta. That’s a pasta dish. I mean any entree comes with a side of pasta. Night before last, we ordered from Centro Pizza, one of our regular haunts here in Guilford. Ginger got her usual, Tri-colored Tortellini with Alfredo Sauce, and I ordered a dish I had not had before, Chicken Breast Rollatini, which was a flattened chicken breast rolled and stuffed with spinach, mozzarella, and gorgonzola, with a mushroom sauce. My side of pasta–spaghetti with tomato sauce–was in a separate container. Because I didn’t want to forget the taste of the mushroom sauce and it was way too much food for one sitting, I put the pasta in the fridge to be a part of a meal to be named later.

One of the things I learned how to make soon after we moved to Boston almost thirty years ago was a frittata, which is an Italian word that ought to mean “here’s what we did with the leftovers.” Some people describe it as an Italian omelet, but I think that sells it short. The name comes from the Italian verb friggere, which means “to fry.” Another etymology says it means something like a mess, or even someone who is a little bit unhinged.

When I stumbled across this recipe for a Pasta Frittata, it seemed just crazy enough to work. Now, to say “recipe for a frittata” is a bit of a stretch. Yes, this is one, but once you get the hang of it you can make a frittata out of whatever is in your fridge and some eggs. You beat the eggs, add the stuff, oil a pan, start it cooking, throw it in the oven, and frittata!

But I am getting ahead of myself.

pasta frittata

6 eggs, beaten 1 cup fresh grated Parmesan cheese 1/2 pound leftover spaghetti* 1/4 cup crumbled sausage, cooked salt and pepper, or other spices 2 tablespoons butter or extra virgin olive oil

Preheat oven to 350°.

Beat the eggs in a large bowl. Add the cheese. Chop up the leftover pasta. Since mine already had the sauce mixed in, I left it that way. Add the pasta and the sausage to the egg and cheese mixture.

Heat a large nonstick ovenproof 10-inch skillet to medium high and melt butter or oil. Pour the egg mixture into the skillet and turn the heat down to medium-low. You can even out top of frittata with a spatula or spoon. Let it cook on the stovetop until the mixture begins to firm up around the edges and then transfer it to the oven. Bake just until top is set, about 10 or 12 minutes. Remove, and serve it hot or at room temperature.

It also makes for pretty good leftovers.

*NOTE: The recipe I found also gave instructions for cooking pasta to make a frittata. Cook 1/4 pound of linguine, fettuccine or other long pasta. Bring a large pot of water to a boil, and salt it. Cook pasta until barely tender, somewhat short of where you would normally cook it. Drain, and immediately toss it in a wide bowl with 2 tablespoons the butter or oil (which would bring the total for the recipe to 4). Cool it a bit. The recipe also gave instructions if you wanted to add bacon or pancetta that had not been cooked: If you are using meat, add it, and cook, stirring occasionally until crisp, 3 to 5 minutes.

Now I’m hungry again.

Peace, Milton

pasta frittata Order an entree from an Italian restaurant in New England and it will come with a side of pasta.