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
Ingredients: 1 pound Idiazabal cheese, cut in to 3/4-inch cubes 3/4 c La Cultivada Organic Quintaesencia Extra Virgin Olive Oil 4 garlic cloves, lightly smashed 2 bay leaves 3 sprigs fresh thyme 24 whole black peppercorns Directions: Add all ingredients to a medium bowl and mix with a rubber spatula to combine. Cover with … More Marinated Idiazabal Cheese with La Cultivada Quintaesencia Extra Virgin Olive Oil
Ingredients: 3 pounds new or fingerling potatoes, scrubbed clean Kosher salt 5 T unsalted butter 3 medium garlic cloves, minced (about 1 T) 1 tsp red pepper flakes 3 T finely minced fresh parsley leaves 2 oz finely grated Parmigiano-Reggiano (about 1 c) 6 T Rougie Duck Fat Directions: Place potatoes in a large saucepan … More Crispy Duck Fat Potatoes with Garlic-Parmesan Butter
Ingredients: For the dressing: 1 1/2 T L’Epicurien Mustard with Herbs de Provence 1/4 c freshly squeezed lemon juice 1 tsp apple cider vinegar 2 tsp honey 2 small garlic cloves, finely minced 3/4 c extra virgin olive oil 1/2 tsp kosher salt 1/4 tsp freshly ground black pepper For the salad: a couple handfuls … More Smoked Salmon Salad and Lemon-Herb Mustard Vinaigrette with L’Epicurien Mustard with Herbs de Provence
Ingredients: 2 pounds boneless, skinless chicken thighs or breasts, cut into 1″ cubes 2 1/2 tsp Terre Exotique Madras Curry Powder 1 1/2 tsp kosher salt 1/2 tsp freshly ground black pepper 2 T virgin coconut or vegetable oil 1/2 medium onion, chopped 1 (14 oz) can coconut milk, preferably full fat 1 (2 1/2″) … More Coconut Chicken Curry with Terre Exotique Madras Curry Powder
Ingredients: 1 (3 pound) whole chicken, giblets removed 10 cloves garlic 1/4 c Roasted Chicken Spice Blend 1 lime Directions: Preheat oven to 425°F. Place chicken upright on rack in a roasting pan. Cut 10 slits in the skin using a sharp knife, pull the skin away form the meat; slip a garlic clove in … More Roast Chicken with The French Farm Collection Roasted Chicken Spice Blend
Ingredients: 3 1/2 pounds beef short ribs Sea salt and cracked black pepper 2 red onions, cut into wedges 8 cloves garlic, peeled 6 sprigs oregano 1 1/2 cups La Favorita Balsamic Vinegar 1 (14 ounce) can chopped tomatoes 4 1/4 cups beef stock Directions: Heat a large, heavy dutch oven over medium-high heat. Sprinkle … More Braised Short Ribs with La Favorita Balsamic Vinegar
Ingredients: 1 c powdered sugar 1 c almond flour 2 medium egg whites small pinch of salt 1/4 c fine sugar Favols Strawberry Marshmallow Jam Special Equipment: piping bag, silicon macaron mat Directions: Preheat oven to 300°F. Sieve the powdered sugar and almond flour into a large mixing bowl, discarding any lumps. Mix together. In … More Macarons with Favols Strawberry Marshmallow Jam
Ingredients: 2 T unsalted butter, chopped into pieces, plus more for greasing 14 oz can coconut milk 5 1/2 c whole milk, plus extra if needed 1 c pudding rice or other short-grain rice 1/4 c unrefined granulated sugar 3 cardamom pods, crushed with the side of a knife 3 short strips lemon zest pinch … More Coconut Rice Pudding with Cardamom and Griottines Morello Cherries
Ingredients: 3/4 c all-purpose flour 1/2 tsp baking powder 1/8 tsp kosher salt 2 large eggs 1/3 c sugar 2 T L’Abeille Occitane Orange Blossom Honey 2 tsp vanilla extract 1/2 tsp finely grated orange zest 5 T unsalted butter, melted and cooled, plus more for molds Special Equipment: one 16-cookie madeleine pan with … More Orange Blossom Honey Madeleines with L’Abeille Occitane Honey
Sardines & Chocolat 