Ingredients: 4 c (8 oz) finely sliced cremini or button mushrooms 1/3 c extra virgin olive oil 1 T kosher salt 1 small clove garlic, minced 1 lemon, zested and juiced 4 sprigs fresh thyme, stripped to give 1 tsp leaves 1 package Verrigni long cut pasta 1 bunch flat-leaf parsley, leaves chopped to … More Verrigni with Lemon, Garlic & Thyme Mushrooms
This is a basic recipe, use it as a starting point and feel free to make substitutions based on your preferences. Swap out the Traditional Dijon with a flavored or grainy mustard, try a different vinegar, or add some fresh herbs if you have them on hand. Ingredients: 1 rounded T Edmond Fallot Traditional Dijon … More Basic Vinaigrette with Edmond Fallot
Ingredients: 2 T unsalted butter 1 large shallot, minced (about 2T) 2 cloves garlic, minced (about 1T) 2 small leeks, white and light green parts only, washed and thinly sliced (about 1-1/2c) 1 small onion, minced (about 1c) a small fennel bulb, coarsely chopped (about 2c) 1 celery stalk, coarsely chopped (about 1/2 c) 2 … More Potage Ménagère with French Farm Collection Veggie Rub
