Ingredients: 1/4 c La Favorita Balsamic Vinegar juice of 1 lemon 2 T olive oil 2 T Edmond Fallot Traditional Dijon Mustard 2 T brown sugar, packed 1 T Worcestershire Sauce 2 cloves garlic, minced 2 tsp L’Ami Provencal Herbs de Provence kosher salt and freshly ground pepper, to taste 4 boneless, skinless chicken breasts … More Grilled Chicken with Fallot, La Favorita & L’Ami Provencal
Ingredients: 1 pound bucatini 1/3 c olive oil 1/4 c Mustapha’s Mediteranean Capers Surfines, drained and patted dry 2 c coarse bread crumbs (from a baguette) 1/2 c chopped dill 2 cans Gonidec Sardines in Extra Virgin Olive Oil 4 garlic cloves Directions: Cook bucatini in a pasta pot of well-salted boiling water until al … More Bucatini with Gonidec Sardines, Dill, and Fried Mustapha Capers
Ingredients: 1 T butter 1 T olive oil 2 skinless, boneless chicken breasts, butterflied or pounded thin salt & pepper flour, for dusting 1 c chopped shallots 2 c sliced mushrooms 1/2 c dry white wine 1 c low sodium chicken stock 1/4 c heavy cream 1 T Sur les Quais Mustard with Porcini Mushrooms … More Chicken with Double Mushroom Mustard Cream Sauce with Sur les Quais Mustard
Ingredients: 1/2 c (1/2 stick) unsalted butter, room temperature 1 tsp crushed red pepper flakes 1/2 tsp Terre Exotique Turmeric from Madagascar 1 tsp finely grated lime zest kosher salt 4 pound mussels, cleaned and de-bearded cilantro leaves with tender stems, for serving Directions: Place butter, red pepper flakes, and turmeric in a small bowl. … More Grilled Mussels with Terre Exotique Turmeric-Lime Butter
Ingredients 1 T coconut oil 1 large carrot, diced 2 large ribs celery, diced 1 small yellow onion, diced 1/4 tsp salt, plus additional to taste 1 T Terre Exotique Curry from Madras 1 c red lentils 4 c low-sodium vegetable broth 1 whole bay leaf 2 T lemon juice from 1/2 large lemon 2 … More Red Lentil Soup with Terre Exotique Curry from Madras
Ingredients: 1 bottle Groix & Nature Fish Soup 8 oz white fish fillets such as halibut, snapper, or bass, cut into chunks 4 shrimp, peeled and deveined 2 T Delices du Luberon Espelette Chili Mayonnaise Croutons and shredded gruyere, for garnish Directions: Heat Fish Soup in medium saucepan until very hot and simmering. Add fish … More Groix & Nature Fish Soup
Ingredients refrigerated pie crust 1/4 c grated Parmesan cheese Frantoi Cutrera Cherry Tomato Jam 1 1/2 lb heirloom tomatoes, sliced 1/4″ thick Frantoi Cuterera Coarse Sea Salt, to taste plus additional for garnish Freshly ground pepper, to taste 1/4 c goat cheese, crumbled 1 egg, beaten Basil leaves for garnish Directions Preheat oven to 375°F. … More Tomato & Goat Cheese Galette with Frantoi Cutrera Cherry Tomato Jam
Ingredients: 8oz whole wheat pasta 4 T butter, divided 3 cloves garlic, minced, divided 16oz fresh mushrooms, sliced 2 T flour (or whole wheat flour) 1 tsp Aux Anysetiers du Roy Herbs de Provence 1-1/2 c milk salt & pepper to taste 3 T olive oil additional 1/4 c water, broth, milk, or cream (optional) … More Creamy Garlic Herb Mushroom Spaghetti with Aux Anysetiers du Roy Herbs de Provence
Ingredients 1 T butter 1 T olive oil 2 1-inch thick pork loin rib chops 1/4 c water 1 shallot, minced 2 T minced Edmond Fallot Cornichons 1 T Edmond Fallot Burgundy Mustard 1/4 c chopped fresh parsley Directions Melt butter with oil in a large heavy skillet over medium heat. Sprinkle chops with … More Pork Chops with Edmond Fallot Burgundy Mustard and Cornichons
Ingredients 1/2 small red onion, thinly sliced 2 T Leblanc Extra Virgin Olive Oil 1 T Edmond Fallot Red Wine Vinegar, plus additional to taste freshly ground black pepper 1 jar Serrats White Tuna in Olive Oil (do not drain) lemon juice to taste 2 kaiser rolls lettuce leaves, a combination of Boston, green-leaf, or … More Pan Bagnat with Serrats White Tuna in Olive Oil
Sardines & Chocolat 