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
Ingredients: 1/4 c olive oil 3 large cloves garlic, minced 10 oz fresh spinach 1 T fresh lemon juice 2 jars Frantoi Cutrera Artichoke Hearts, drained 1 tsp dried basil 1 tsp freshly ground black pepper 1/2 tsp salt 1 store-bought pie crust flour, for dusting 4 oz fresh mozzarella, sliced thin or shredded, about … More Spinach & Artichoke Galette with Frantoi Cutrera
Ingredients: 2 c whole milk 2 c heavy cream 8 large egg yolks 3/4 c granulated sugar, divided 1 c Clement Faugier Chestnut Spread Directions: Preheat oven to 250°F. Heat milk and cream in a suacepan over medium-high heat until mixture just comes to a boil. Remove from heat; let cool slightly, about 10 minutes. … More Chestnut Crème Brûlée with Clement Faugier Chestnut Spread
Ingredients: For each salad: 2 medium beets (red or golden, or both), roasted and sliced in wedges Handful of torn lettuce of your choice (green leaf, butter, radicchio, arugula, etc.) 1 oz goat cheese 1 T chopped nuts of your choice (walnuts, pistachios, etc.) For the vinaigrette: 2 T Edmond Fallot Walnut Vinegar 2 … More Beet Salad with Goat Cheese and Edmond Fallot Walnut Vinegar
Ingredients: 1/4 c Bernard Michaud Pyrenees Mountain Wildflower Honey 2 T Leblanc Grapeseed Oil 1 T Edmond Fallot Aged Burgundy Wine Vinegar 1 tsp ground cumin 1/2 tsp DEA Harissa Paste 8 – 1/2″ bone-in pork chops Salt & freshly ground pepper Directions: Begin by making the marinade: whisk honey, oil, vinegar, cumin, and harissa … More Easy Weeknight Grilled Pork Chops with The French Farm Pantry
Ingredients: For the soup: 1 slice county-style bread, about 1″ thick, crusts removed 2 small cucumbers, peeled, seeded, and chopped 2 pounds very ripe tomatoes, seeded and coarsely chopped 1 clove garlic, peeled and chopped 2 T La Sacristia Vinagre de Jerez Reserva 1/2 c extra virgin olive oil Optional garnishes: 1/2 green pepper, … More Gazpacho Andaluz with La Sacristia Sherry Vinegar
Ingredients: 1 tsp caraway seeds 1 tsp cumin seeds 1 T olive oil 12 oz Merguez sausage 1 medium onion, chopped 4 garlic cloves, thinly sliced 1 28 oz can whole peeled tomatoes 1 T Terre Exotique Harissa Paste Kosher salt, freshly ground black pepper 8 oz Verrigni Mezzi Rigatoni, Fusilli, Pennotta, or Radiatore 3 … More Baked Pasta with Merguez and Terre Exotique Harissa Paste
Ingredients: 1 pound short cut pasta (bowtie, penne, etc.) cooked according to package instructions 1 c reserved pasta water 1 c carrots, cut in oblong disks 1 c broccoli florets, in bite-sized pieces 1 c asparagus, cut at a bias in 1-1/2″ lengths 3 T Il Boschetto Lemon Infused Extra Virgin Olive Oil 1 medium … More Pasta Primavera with Il Boschetto Lemon Infused Olive Oil
