Toasted Pumpkin Seed Trail Mix with LeBlanc Pure Almond Oil

Ingredients 1 cup raw pumpkin seeds 1 1/2 teaspoons LeBlanc Pure Almond Oil sea or kosher salt 1 cup whole almonds  1 teaspoon sugar 2/3 cup organic coconut flakes 1/3 cup crystallized ginger, chopped 1 cup banana chips 1/2 cup dried cranberries or cherries 1 big chocolate bar, chopped into bite-size pieces or 1 cup m&m’s, Reese’s … More Toasted Pumpkin Seed Trail Mix with LeBlanc Pure Almond Oil

Lobster Hummus with Groix & Nature Lobster Oil

Ingredients 3/4 cup Groix & Nature Lobster Oil two 19 oz cans chickpeas, drained and rinsed 4-5 garlic cloves, chopped 2/3 cup tahini 2/3 cup water 5 tablespoon freshly squeezed lemon juice salt, to taste fresh parsley for garnish Directions Combine all ingredients in food processor and blend until smooth. Garnish with parsley and a drizzle … More Lobster Hummus with Groix & Nature Lobster Oil

Cucumber salad with Edmond Fallot Honey and Balsamic Vinegar Mustard

Ingredients 1 1/2 pounds cucumbers (about 3 medium), peeled, halved lengthwise, and thinly sliced 1 1/2 teaspoons salt 1/2 cup white wine vinegar (or substitute rice vinegar) 1/2 cup water 2 Tablespoons Edmond Fallot Honey and Balsamic Mustard 1/8 to 1/4 teaspoon red pepper flakes 2 Tablespoons finely diced red onion Directions Place cucumber slices in … More Cucumber salad with Edmond Fallot Honey and Balsamic Vinegar Mustard

Stuffed Mushrooms with Goat Cheese & Bernard Michaud Honey

Ingredients 12 large mushrooms 6 oz goat cheese 3 T cream 2 sprigs fresh rosemary, finely chopped 2 sprigs fresh thyme, finely chopped 6 tsp Bernard Michaud Honey, plus more for finishing lemon juice salt & pepper Directions Clean the mushrooms and separate the stems from the caps. Squeeze a few drops of lemon on … More Stuffed Mushrooms with Goat Cheese & Bernard Michaud Honey

Roasted Tomatoes and Eggs al Tartufo with L’Epicurien Tapenade

Ingredients 6 large tomatoes 2 tablespoons extra-virgin olive oil Coarse salt and freshly ground black pepper 6 large eggs L’Epicurien Tapenade Dried Tomatoes & Basil   Directions  Preheat oven to 400 degrees.  Slice top third off tomatoes and scoop out core and seeds.  Toss with olive oil, salt, and pepper; roast until tomatoes are soft … More Roasted Tomatoes and Eggs al Tartufo with L’Epicurien Tapenade

Focaccia with Pebeyre Black Truffle Oil

Ingredients 2 cups lukewarm water (85°F to 95°F)1 tablespoon active dry yeast (for do-ahead version) or quick-rising dry yeast (for same-day version) 4 tablespoons extra-virgin olive oil 2 tablespoons Pebeyre Black Truffle Oil 1 tablespoon cracked black pepper 2 teaspoons salt 4 3/4 cups (about) bread flour 1 tablespoon chopped fresh thyme 2 teaspoons chopped … More Focaccia with Pebeyre Black Truffle Oil

Puff Pastry Spirals with Moulins de la Brague Tapenade

Ingredients 1 lb Puff Pastry Sheets, thawed  1 egg  2 tbsp. water  6 tbsp. tomato paste 6 tbsp.  Moulins de la Brague Black Olive Tapenade 1/2 cup shredded mozzarella cheese 1/2 cup grated Parmesan cheese Directions Heat the oven to 400°F.  Stir the egg and water in a small bowl with a fork or whisk. Unfold 1 … More Puff Pastry Spirals with Moulins de la Brague Tapenade

Salade niçoise

Ingredients For the vinaigrette: 3 tablespoons best quality cider vinegar 1 tablespoon Edmond Fallot Dijon Mustard 1 cup plus 2 tablespoons LeBlanc Extra Virgin Olive Oil 1 medium new white onion, sliced paper-thin 2 cloves garlic, minced 3 cups flat-leaf parsley leaves, loosely packed 3/4 cup mixture of tarragon and fresh chervil leaves, loosely packed Sea … More Salade niçoise

Beet Salad with LeBlanc Pecan Vinaigrette

Ingredients 1/4 cup Freshly squeezed lemon juice 1 tablespoon Finely chopped shallots 2 teaspoon Honey 5 tablespoons LeBlanc Pure Pecan Oil Salt & Freshly ground pepper, to taste 4 Medium golden beets, roasted, peeled and cut into wedges 4 Medium red beets, roasted, peeled and cut into wedges 4 cup arugula 1/2 cup toasted pistachios … More Beet Salad with LeBlanc Pecan Vinaigrette

Homemade French Fries with LeBlanc Truffle Oil

Ingredients 3 russet potatoes, cut into 1/3-inch thick fries 2 tablespoons LeBlanc Truffle Oil  Kosher salt and freshly ground black pepper, to taste 3 cloves garlic, pressed 2 tablespoons chopped parsley leaves, for garnish Directions Preheat oven to 450 degrees F. Line a baking sheet with parchment paper; set aside. Place the potatoes in a … More Homemade French Fries with LeBlanc Truffle Oil