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Food

May 4, 2017

Mother’s Day Cakes

Mother’s Day is right around the corner. This year our favorite way to celebrate all the amazing mothers out there is with cake! A naked cake topped with beautiful flowers is the perfect way to celebrate your mom, whether you are having a small family gathering or a bigger event. If you want to have breakfast celebration, our lavender cake is delicious way to start the day. View our full Mother’s Day menu.

Happy Mother’s Day!

Maire

April 25, 2017

Cinco de Mayo

When most people think about Cinco de Mayo, they think about margaritas and guacamole. We love guacamole and margaritas too, but there are so many delicious ways to celebrate this day. This year our Cinco de Mayo menu has some mouthwatering options that are perfect for a Cinco de Mayo party.

Mini Tacos & Tequila

Chicken Tortilla Soup

Black Bean Jalapeno Soup

Chili Con Queso

Quinoa Chile Rellenos

 

Traditional Chile Rellenos

Cinco de Mayo Cupcakes with Cayenne

Mexican Wedding Cookies

 

Happy Cinco de Mayo!

 

Maire

March 30, 2017

homemade chicken noodle soup

Spring is around the corner, but we are still fighting a few colds around our house. There is nothing more healing  than a bowl of homemade chicken noodle soup.  My kids love it and it makes for a great easy dinner that the whole family can enjoy. I made a batch last night and it just reminded me how easy it is.

16 cups chicken stock

1 whole chicken, cut into 6 pieces

1 Cups sliced carrots

1 Onion diced

3 Celery stocks sliced

¼ Cup chopped Parsley

8 ounces of Pasta, your choice…I like wide egg noodles

Salt and Pepper to taste

Place the stock and the chicken in a pot. Bring to a boil. Simmer slightly covered for 20 minutes. Remove the chicken from the pot and reserve. Skim the stock of the fat. Add the carrots, celery, onion and pasta. Simmer for 8 minutes or until the pasta is cooked through. Meanwhile take the skin off the chicken and dice it or shred it. Add the chicken back into the soup and add the parsley. Taste for Salt and Pepper and serve. This will make 4 quarts of soup. I like to freeze half…for that next chilly night.

 

Maire

February 11, 2017

Summer Succotash Salad Recipe | Serves 12

Dressing:
1/3  cup red wine vinegar
2 tablespoons whole-grain mustard
2 tablespoons minced shallots
¼ cup extra-virgin olive oil
¼ cup vegetable oil
1 tablespoon chopped thyme
1 tablespoon chopped tarragon
Kosher salt and freshly ground pepper

Vegetables:
3/4 pound yellow wax beans, cut into 11/2 inch lengths
3/4 pound green beans, cut into 11/2-inch lengths
3/4 cup shelled edamame
2 tablespoons extra-virgin olive oil
4 ears of corn, shucked and kernels cut from the cobs
2 pints cherry tomatoes, halved (4 cups)
3 scallions, minced
Salt and freshly ground pepper

Directions:

  1. Make the dressing:  In a food processor, combine the vinegar, mustard, and shallot and process until smooth.  With the machine on, slowly add the olive and vegetable oils and process until emulsified.  Add the thyme and tarragon and pulse until combined.  Transfer to a bowl and season with salt and pepper.
  2. Prepare the vegetables:  In a large pot of boiling salted water, cook the yellow wax beans and the green beans separately until tender.  Using a slotted spoon, transfer the beans to an ice bath.  Drain and pat dry.  Add the edamame to the beans if they are already cooked if not then cook and add.
  3. In a large skillet, heat the olive oil.  Add the corn and cook over moderate heat, stirring often, until crisp-tender, about 3 minutes.  Transfer the corn to plate to cool.
  4. In a very large bowl, combine yellow and green beans, the edamame, corn, tomatoes, and scallions.  Add the dressing and toss to coat.  Season with salt and pepper and serve.

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1630 Ocean Park Blvd.
Santa Monica, CA 90405

We are open for Takeout, Indoor & Outdoor Dining!

Find us on Postmates and Uber Eats!

HOURS OF OPERATION
Monday thru Saturday.......8am-4pm
Sunday.....................................8am-3pm

310.399.8800
info@thymecafeandmarket.com
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