johns wort infused sweet almond oil, menthol, capsicum extract, and a blend of many warming and cooling essential oils including ginger, cinnamon, camphor, and peppermint. Warms and soothes achey joints and muscles. But ease in, it's pretty strong! Wash hands with soap after applying or other places you touch will get warm too. It warms the area and helps lessen aches and pains. But do remember to wash your hands after use, or everywhere else you touch will be tingly and warm too!ĭirections: Rub on sore joints and muscles.
The essential oil blend in this product in addition to giving it much of its heat and tingle, also makes it smell spicy and nice, so you will not be embarrassed to go to work wearing it. All of them notice what a deep warming and soothing sensation it provides. Some users are yoga teachers & athletes, some are senior citizens with achy knees & hips, others are builders & gardeners who work with their bodies all day. Island Thyme been making this aches & pains balm for nearly 2 decades to rave reviews. Johnswort infused sweet almond oil and beeswax.
We have been making this aches & pains balm for nearly 2 decades to rave reviews. Deep warming capsicum extract is coupled with over a dozen essential oils as well as icy-tingly menthol. Distributed by Tribune Content Agency, LLC.Warms and soothes achy joints and muscles.ĭeep warming capsicum extract is coupled with over a dozen essential oils as well as icy-tingly menthol. You can contact her at ©2023 Diane Rossen Worthington. She is the author of 18 cookbooks, including “Seriously Simple Parties,” and a James Beard Award-winning radio show host. (Diane Rossen Worthington is an authority on new American cooking. Bring to room temperature, cover with foil, and reheat in a 350 F oven for 20 to 30 minutes. Serve warm sprinkled with remaining 2 tablespoons basil.Īdvance preparation: This dish can be prepared up to one day ahead, covered and refrigerated. Remove foil and bake until potatoes are tender, and top is browned, 30 to 35 minutes longer. Cover cheese with remaining layer of potatoes, then vegetables and then cheese. Sprinkle 1/2 cup of the Gruyere evenly over vegetables. Spread half of the vegetable mixture over potato slices. Place half of the potatoes in the dish, overlapping the slices. Add garlic, salt, pepper, thyme and 2 tablespoons basil and mix well. Add tomatoes and saute until excess liquid evaporates, 3 to 5 minutes. Add yellow bell pepper and zucchini and saute until soft, about 3 to 5 minutes longer. Add chopped leek and saute until soft, 4 to 5 minutes. Heat olive oil in a large skillet over medium heat. Coat a deep 3-quart baking dish with nonstick cooking spray.Ģ.
This is so good on its own or served as a side for egg dishes, seafood, chicken or meat.ġ leek, white and light green part only, cleaned and finely choppedġ yellow bell pepper, seeded and thinly slicedĤ medium tomatoes, peeled, seeded and coarsely choppedģ medium baking or Yukon Gold potatoes, peeled and sliced 1/4-inch thickġ. You could opt for smoked mozzarella, Gouda or fontina. Varieties range from native Rudbeckia hirta, with its yellow-orange petals and dark brown centers, to hybrids in shades of deep orange and red.
#ISLAND THYME DEEP HEAT FULL#
There are different cheeses you may prefer sometimes I mix Emmenthaler with comte or Gruyere. Black-eyed Susan ( Rudbeckia) is a native wildflower that does best in full sun and organically-rich soil but tolerates average soil and even drought. Then the foil is removed, and the potatoes, vegetables and cheese continue to bake creating a cheesy crust. I have tested many potato gratin recipes, and I have found they key in cooking them completely is to cover the casserole tightly with foil, so they steam. You can use either Idaho potatoes that have a fluffy consistency or the creamier yellow potato. The Mediterranean-style vegetable filling of tomatoes, zucchini, sweet bell peppers and fresh, fragrant herbs adds a burst of flavor to the simple sliced potatoes. You can make up the vegetable mixture the day ahead and then finish the gratin the day you are serving it. Look for the organic canned variety that have extra flavor and a deep red color. Just substitute canned diced and drained tomatoes if fresh tomatoes are not at their prime. This light, colorful gratin can be made year-round. This gratin is full of rustic flavor without the need for heavy cream since it relies on vegetables, fresh herbs and cheese for its zesty taste. While I love creamy, soft sliced potatoes layered with cheese and cream, I have also learned to love simpler, healthier potato gratins. Seriously Simple: This Mediterranean-style side dish should be on your dinner menu Seriously Simple: This Mediterranean-style side dish should be on your dinner menuĭiane Rossen Worthington, Tribune Content Agency,
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