Ingredients: 4 slices toasted rye bread 1/4 c Neufchatel cheese (or cream cheese) 1 tin Gonidec Sardines, drained 1/4 thinly sliced red onion 2 T fresh dill salt & pepper Directions: Spread bread with cheese. Top with sardines, red onion, and dill. Season to taste with salt and pepper. Recipe from Martha Stewart
Ingredients: 8oz lump crab meat, picked over 2 T chopped fennel fronds 1 to 2 serrano chilis, seeded, finely chopped 6 T extra virgin olive oil, divided Kosher salt 16 – 3/4″ thick slices baguette lemon wedges, for serving Delices du Luberon Garlic Aioli Directions: Toss crab meat, fennel fronds, 1 chile, and 2 tablespoons … More Crab Toast with Delices du Luberon Garlic Aioli
Ingredients: 1 T L’Ami Provencal Lavender Flowers 1 pound Marcona almonds (about 4 c) 3 T olive oil 2 T sugar 1 1/2 tsp kosher salt Special Equipment: a spice mill or mortar & pestle Directions: Finely grind lavender in a spice mill or with a mortar & pestle (you should have about 2 tsp). … More Lavender Marcona Almonds with L’Ami Provencal
Ingredients: 1/2 c (1/2 stick) unsalted butter, room temperature 1 tsp crushed red pepper flakes 1/2 tsp Terre Exotique Turmeric from Madagascar 1 tsp finely grated lime zest kosher salt 4 pound mussels, cleaned and de-bearded cilantro leaves with tender stems, for serving Directions: Place butter, red pepper flakes, and turmeric in a small bowl. … More Grilled Mussels with Terre Exotique Turmeric-Lime Butter
Ingredients 1 T coconut oil 1 large carrot, diced 2 large ribs celery, diced 1 small yellow onion, diced 1/4 tsp salt, plus additional to taste 1 T Terre Exotique Curry from Madras 1 c red lentils 4 c low-sodium vegetable broth 1 whole bay leaf 2 T lemon juice from 1/2 large lemon 2 … More Red Lentil Soup with Terre Exotique Curry from Madras
Ingredients: 1 bottle Groix & Nature Fish Soup 8 oz white fish fillets such as halibut, snapper, or bass, cut into chunks 4 shrimp, peeled and deveined 2 T Delices du Luberon Espelette Chili Mayonnaise Croutons and shredded gruyere, for garnish Directions: Heat Fish Soup in medium saucepan until very hot and simmering. Add fish … More Groix & Nature Fish Soup
Ingredients refrigerated pie crust 1/4 c grated Parmesan cheese Frantoi Cutrera Cherry Tomato Jam 1 1/2 lb heirloom tomatoes, sliced 1/4″ thick Frantoi Cuterera Coarse Sea Salt, to taste plus additional for garnish Freshly ground pepper, to taste 1/4 c goat cheese, crumbled 1 egg, beaten Basil leaves for garnish Directions Preheat oven to 375°F. … More Tomato & Goat Cheese Galette with Frantoi Cutrera Cherry Tomato Jam
Ingredients 2 tbsp. mayonnaise 1 tbsp. olive oil 1 tbsp. Edmond Fallot Burgundy white-wine vinegar 1 tsp. Edmond Fallot Walnut Mustard salt Pepper Steamed asparagus Directions In a bowl, stir together mayonnaise, olive oil, white-wine vinegar, and Edmond Fallot Walnut mustard. Season with salt and pepper. Drizzle over chilled steamed asparagus. This recipe inspired by … More Walnut Mustard sauce for aparagus
Ingredients 2 tablespoons unsalted butter 1 medium leek (white and light green parts only), halved, thinly sliced and well rinsed 1 stalk celery, chopped Kosher salt and freshly ground pepper 1 1/2 teaspoons chopped fresh thyme 1 clove garlic, crushed 2 tablespoons all-purpose flour 3 cups low-sodium chicken broth 1 9 -ounce package frozen artichoke … More Spinach-Artichoke Soup with La Favorita Artichoke and Garlic Cream
Ingredients 1 cup all-purpose flour 1 cup yellow cornmeal 1/4 cup white sugar 1 tablespoon baking powder 1 cup heavy cream 1/4 cup vegetable oil 1/4 cup Bernard Michaud honey 2 eggs, lightly beaten Directions Preheat oven to 400ºF. Lightly grease a 9×9 inch baking pan. In a large bowl, stir together flour, cornmeal, sugar … More Honey Cornbread with Bernard Michaud honey
