Category: Entrees

Grilled Vegetable Quesadillas with T French Farm Collection Cacio e Pepe Crushed Pepper 2.8oz & La Favorita Pesto

December 21, 2015

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

Pesto Grilled Shrimp with La Favorita Pesto

December 21, 2015

  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

Stuffed Mushrooms with La Favorita Pesto

December 21, 2015

  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

Prosciutto & Pesto Panini with La Favorita Pesto

December 21, 2015

      Ingredients 1 loaf ciabatta, sliced in half horizontally 1/3 lb prosciutto, thinly sliced La Favorita Pesto Genovese with Truffles 1 roasted red bell pepper, cut in strips 1/4 lb fontina cheese, thinly sliced 1/2 cup baby arugula extra virgin olive oil sea salt and freshly ground black pepper Directions 1. Preheat Panini … More Prosciutto & Pesto Panini with La Favorita Pesto

Roasted Tomatoes and Eggs al Tartufo with La Favorita Pesto

December 21, 2015

    Ingredients 6 large tomatoes 2 tablespoons extra-virgin olive oil Coarse salt and freshly ground black pepper 6 large eggs La Favorita Pesto Genovese with Truffles Directions 1. Preheat oven to 400 degrees. 2. Slice top third off tomatoes and scoop out core and seeds. 3. Toss with olive oil, salt, and pepper; roast … More Roasted Tomatoes and Eggs al Tartufo with La Favorita Pesto

Sole with Herb Butter and Sal de Ibiza Fleur de Sel

December 21, 2015

    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) fillets, about 6 ounces each Coarsely ground mixed peppercorns 2 tablespoons olive oil 4 two-finger pinches Sal de Ibiza … More Sole with Herb Butter and Sal de Ibiza Fleur de Sel

Crispy Chicken with Terre Exotique Madras Curry Sauce

December 21, 2015

  Ingredients 1 lb Chicken Breasts 1 egg, Lightly Beaten 1 T Flour 1/4 c Chopped ashews OR Coconut flakes 1/2 c Breadcrumbs or Panko Salt & Pepper, to taste Oil for frying 2 T Terre Exotique Curry from Madras 1/2 c Mayonnaise Method 1. Cut chicken breasts into thin strips, season with salt and … More Crispy Chicken with Terre Exotique Madras Curry Sauce

Rougié Confit of Duck Legs with Sarlat Style Potatoes

December 21, 2015

    1 can Rougie Confit of Duck Legs Duck Fat Potatoes 4 cloves garlic Parsley Salt and freshly ground pepper Slice potatoes and fry in duck fat with the garlic cloves. Heat Confit of Duck Legs in 350 degree oven for about ten minutes, until warmed through. Grill skin to crispen before serving. Arrange … More Rougié Confit of Duck Legs with Sarlat Style Potatoes