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Midday Kentucky Recipes

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Allison Davis

Allison Davis, Kentucky native & founder of Wild Thyme, began cooking in her grandmother’s kitchen at seven years old. She developed an appreciation for food which led to her entrance into state cooking competitions where she won nearly every event! This early success inspired Allison to finish her undergraduate degree in business and enroll in her first culinary program at Sullivan University-Lexington where she graduated Magna Cum Laude. Her love for food and business has led to the development of Wild Thyme where it’s all about cooking up fun, teaching the joy of cooking, and sharing a communal meal together!

Wild Thyme Recipes


Make a tasty Parmesan Saffron Risotto with Chef Allison Davis

Parmesan Saffron Risotto INGREDIENTS: · 5cups beef stock or 5 cups chicken stock · 1pinch saffron (1 sachet) · 6tablespoons butter · 1onion, finely chopped · 1 1?2cups arborio rice...

Make a tasty Venison Stir Fry with Chef Allison Davis and Anthony from Critchfield...

Venison Stir Fry INGREDIENTS: *Venison *Critchfield Marinade *1/4 cup Olive Oil *Vegetables, your choice *Salt and Pepper, to taste INSTRUCTIONS: After your venison sits in the marinade, put it in a...

Make a savory Brussels Sprout Carbonara with Chef Allison Davis

Brussels Sprout Carbonara INGREDIENTS: * 4 strips of thick cut bacon * 1 lb of Brussels sprouts * 2 large eggs * 1/2 cup grated Parmesan cheese or Pecorino...

Make a Winter Harvest Bowl with Chef Allison Davis

Winter Harvest Bowl INGREDIENTS: * Spiced Pecans * 1 TBSP maple syrup * 1/4 tsp cinnamon * 1/4 tsp cayenne pepper Vegetables * 1 lb Brussels sprouts * 1 TBSP olive...

Create a Mushroom and Sausage Stuffing with Chef Allison Davis and Dietician Amanda Nighbert

Mushroom and Sausage Stuffing Serves 8 INGREDIENTS: * 3/4 cup minced onion * 3/4 cup butter * 4 cups mushrooms * 2 cups cooked sage sausage * 1 cup chopped celery *...

Make a twist on Pork Dumplings with Chef Allison Davis

Zucchini Pork Dumplings - adapted from the Inspiralized and Beyond Cookbook by Ali Maffucci INGREDIENTS: * 2 cups napa cabbage roughly chopped * 1 tsp salt * 1...

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