Ingredients: 2 tablespoons unsalted butter, softened 3 tablespoons chopped fresh herbs, such as tarragon, parsley, dill, thyme, sage, chervil, savory, and/or rosemary finely grated zest and juice of 1/2 lemon 4 sole (or flounder) filets, about 6 ounces each coarsely ground mixed peppercorns 2 tablespoons olive oil 4 pinches Sal de Ibiza Fleur de Sel … More Sole with Herb Butter & Sal de Ibiza Fleur de Sel
Ingredients 2/3 cup of pecan halves 1/4 cup of balsamic vinegar (divided) Dash of cayenne pepper Dash of cinnamon 3 tablespoons of sugar (divided) 1 package (5 ounces) of spring mix salad greens 1/4 cup of olive oil from Moulins de la Brague 1 teaspoon of Dijon mustard 1/8 teaspoon of salt 1 thinly sliced … More Cinamon Pear & Pecan Fall Salad w/ Moulins de la Brague Olive Oil
Ingredients: Roasted Butternut Squash 1 extra large butternut squash, cut into 1-inch chunks 2 tbsp. olive oil salt + pepper to taste Flatbread 1 prepared pizza crust 1 Shallots Confit from L’Epicurien 1/2 of caramelized onions 1/2 c. shredded Fontina or Italian blend cheese 1/2 of roasted butternut squash 2 tsp. olive oil 2 tbsp. … More Butternut Squash Flat Bread with L’Epicurien Shallots Confit
Ingredients: Roasted Pork Tenderloin with Pommery Honey Mustard 2 pork tenderloins 2 tablespoons vegetable oil 2 garlic cloves, minced 2 tablespoons minced shallots 1 tablespoon tomato paste 2 1/2 tablespoons red-wine vinegar 1 1/2 teaspoons chopped fresh thyme 1/2 teaspoon salt 1 teaspoon black peppercorns, crushed 1 1/3 cups vegetable broth 3 tablespoons of Pommery … More Roasted Pork Tenderloin with Pommery Honey Mustard
Ingredients: 2 6oz fish filets olive oil I T L’Ami Provencal Herbs de Provence salt & freshly ground pepper fresh herbs and lemon wedges for garnish (optional) Preparation: 1. Prepare grill. 2. Rub fish filets with olive oil, sprinkle evenly with herbs, and season with salt and pepper to taste. 3. Grill until fish flakes with … More Grilled Fish with L’Ami Provencal Herbs de Provence
Ingredients: 4 slices bread 1/4 cup Les Confitures de Raphaël Fig Jam 4 oz Bries, sliced thin 2 T butter Preparation: 1. Place bread slices on work surface. Top 2 slices of bread with sliced Brie, and the other 2 with the fig jam. Close sandwiches so that each has both Brie and jam. … More Grilled Jam & Cheese Sandwiches with Les Confitures de Raphaël Fig Jam
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 from Corsica, plus more for finishing lemon juice salt & pepper Preparation: 1. Clean the mushrooms and separate the stems from the caps. Squeeze a few drops … More Stuffed Mushrooms with Goat Cheese & Bernard Michaud Honey from Corsica
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 1 bag SAPORI ANTICHI REGINELLE PASTA ½ cup olive oil 2 large garlic cloves (minced) ½ tbsp crushed red pepper ¼ cup minced flat-leaf parsley ¼ cup finely chopped basil ¼ cup finely chopped chives salt and pepper to taste 1 cup freshly grated Romano cheese Instructions 1. Bring a large pot of salted … More Sizzling-herb Sapori Antichi Reginelle
Ingredients 1 bag SAPORI ANTICHI FARFALLINE 2 garlic cloves minced 1 cup chopped onion ¼ cup olive oil 2 yellow bell peppers chopped (about 2 ½ cups) ¾ cup dry white wine or dry vermouth 1/3 cup sun-dried tomatoes (packed in oil) drained and sliced thin 2 tablespoons drained bottle capers 1 cup shredded fresh … More Sapori Antichi Farfalline with sun-dried tomatoes, bell peppers and goat cheese
Sardines & Chocolat 