Shredded Chicken and Rice Stuffed Pepper Lanterns 

These Shredded chicken and rice stuffed pepper lanterns are made in the crockpot (or slow cooker) and are an easy and fun meal when you carve your peppers for Halloween! Ingredients: 🎃2 chicken breast🎃1 teaspoon cumin🎃1 tsp  French Farm Collection Gardener Salt🎃1 tsp  Terre Exotique Espelette Chili Pepper (Basque)🎃1/2 tsp Terre Exotique Penja Black Pepper (Cameroon) 🎃1/3 of … More Shredded Chicken and Rice Stuffed Pepper Lanterns 

Caramelized Onion Ale Chicken with Rosemary and Potatoes

Ingredients: 4 Boneless Chicken Thighs Approximately 10-12 new potatoes or fingerling potatoes (I used a mixture of white and red new potatoes straight from the garden) 2 Tbs Fresh Chopped Rosemary  1/4 Cup Beer (whatever beer you have on hand) 1/3 jar Frantoi Cutrera Sicilian Onion Jam 7.9oz 1 Tbs Olive Oil Salt Pepper Directions: … More Caramelized Onion Ale Chicken with Rosemary and Potatoes

Mandarin and Prosciutto Crostini using Giuseppe Giusti’s Fig Balsamic Glaze

Want to elevate your sandwich skills? Giuseppe Giusti is here to help. One drizzle at a time, our Giusti selection will turn your everyday recipes from meh to wow! Ingredients: 1 delicious baguetteSliced shallots1 TBSP of extra virgin olive oil 1/2 cup of Giuseppe Giusti’s “Il Profumato” Champagnotta1 cup of fresh mandarinsProsciuttoDrizzle of Giuseppe Giusti’s … More Mandarin and Prosciutto Crostini using Giuseppe Giusti’s Fig Balsamic Glaze

Potage Ménagère with French Farm Collection Veggie Rub

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

Spinach & Artichoke Galette with Frantoi Cutrera

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