Ingredients: 2 jars Groix & Nature Scallop Rillettes 4 leeks 15 cl (5oz) soy sauce 10g (2 tsp) sugar 5 cl (1.7oz) saké Preparation: 1. Make the Asian Sauce: Reduce the soy sauce, sugar, and sake until it is syrupy. 2. Wash the leeks and slash them only on one side to obtain … More Scallop Maki with Groix & Nature Scallop Rillettes
Ingredients 3 large ripe tomatoes 2 small scallions 5 leaves of fresh basil 1 tablespoon of Bruschetta Spice Mix 1 tablespoon of red wine vinegar 2 tablespoon of extra virgin olive oil 1 Long loaf of Italian bread Instructions 1. Dice the tomatoes and chop the scallions and fresh basil. 2. Add the Bruschetta … More Bruschetta with Il Boschetto Bruschetta Spice Mix
Ingredients 4 large heads Belgian endive ½ cup crumbled bleu cheese ¼ cup candied walnuts, coarsely chopped 1 Tablespoon finely chopped fresh herbs ¼ cup warm Jean LeBlanc hazelnut oil Instructions 1. Chop endive to desired size, top with bleu cheese, candied walnuts, and fresh herbs. 2. Warm hazelnut oil in a pan on … More Endive & Bleu Cheese Salad with Jean LeBlanc Hazelnut Oil
Ingredients 4 cups leftover turkey, cubed 1 cup walnuts, toasted and chopped 1 cup celery, diced 2 Tablespoons finely chopped shallot 1 cup Cranberries cooked in wine by L’Epicurien 2/3 cup mayonnaise 3 tablespoons tarragon vinegar from Edward Fallot 2 tablespoons finely chopped fresh tarragon Salt and pepper to taste Instructions 1. Mix … More Leftover Turkey Salad with L’Epicurien Cranberries & Walnuts
Ingredients 1 sheet frozen puff pastry 1 8-ounce wheel Camembert cheese 3 tablespoons Les Confitures a l’Ancienne Apple Pear Walnut Jam 1 egg yolk 1 tablespoon water Instructions 1. Preheat oven to 425. Let sheet of puff pastry stand at room temperature until it thaws slightly, 20 to 30 minutes. Unfold and roll … More Baked Camembert with Les Confitures a l’Ancienne Apple Pear Walnut Jam
Preparation time: 15 minutes Cooking time: 0 Ingredients: 1 Norwegian salmon fillet 2 teaspoons of Scandinavian olive oil 1 lime 1 pinch/teaspoon of mix of wild herbs from Crete 1 teaspoon of Viking salt 1 teaspoon of pink peppercorns from Madagascar Add chopped tomatoes, cilantro, onions and peppers to taste Directions: … More Salmon Ceviche made easy with our Terre Exotique Trappeur Fisherman Spice Kit!
Ingredients 1 small zucchini, sliced 1 small summer squash, pieces 1 red bell pepper, stem and seeds removed 1 small red onion, sliced 1 large Portobello mushroom, cleaned and sliced 2 tablespoons of Leblanc extra virgin olive oil A dash of French Farm collection BBQ Salt French Farm Collection Cacio e Pepe Crushed Pepper 2.8oz 4 … More Grilled Vegetable Quesadillas with T French Farm Collection Cacio e Pepe Crushed Pepper 2.8oz & La Favorita Pesto
Ingredients 1 lb large shrimp, peeled and deveined extra virgin olive oil sea salt and freshly ground black pepper La Favorita Pesto Genovese with Truffles Directions 1. Heat grill to medium high. Skewer shrimp and coat with olive oil, season with salt and pepper. 2. Grill until shrimp is opaque, turning halfway through, about … More Pesto Grilled Shrimp with La Favorita Pesto
Ingredients 1 lb Baby bella mushrooms, stems removed extra virgin olive oil Sea salt and freshly ground black pepper crumbled feta cheese 1/4 cup Bread crumbs La Favorita Pesto Genovese with Truffles Directions 1. Preheat oven to 350 degrees. Toss mushrooms with olive oil, salt, and pepper. 2. Stuff mushroom caps with feta cheese … More Stuffed Mushrooms with La Favorita Pesto
1/4 c Freshly squeezed lemon juice 1 T Finely chopped shallots 2 tsp Honey 5 T LeBlanc Pistachio 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 c arugula 1/2 c toasted pistachios 8 … More Beet Salad with LeBlanc Pistachio Vinaigrette
Sardines & Chocolat 