Bruschetta with Il Boschetto Bruschetta Spice Mix

  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

Sapori Antichi Truffle Farfalline with Parmesan Reggiano

  Ingredients 1 bag of Sapori Antichi multicolor Farfalline pasta 1 T LeBlanc pure extra virgin olive oil 1 T Plantin black truffle oil ¼ cup Parmesan Reggiano cheese 1 T fresh parsley Guerande Fleur de Sel to taste Instructions 1. Cook pasta according to directions on bag, strain, and place in sauté pan. 2. Add … More Sapori Antichi Truffle Farfalline with Parmesan Reggiano

Use Pommery White Wine Vinegar for Pickling Summer Veggies

  Ingredients: 20 oz fresh vegetable(s) of choice 1/2 T Fallot Mustard Seeds 1/2 T celery seeds A few sprigs of fresh herbs or Herbs de Provence 2.5 c Pommery Raspberry White Wine Vinegar 1 c water 3/4 c sugar Instructions: 1. Blanch vegetables in a large pot of salted boiling water for 1-2 minutes … More Use Pommery White Wine Vinegar for Pickling Summer Veggies

Endive & Bleu Cheese Salad with Jean LeBlanc Hazelnut Oil

  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

Leftover Turkey Salad with L’Epicurien Cranberries & Walnuts

    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

Baked Camembert with Les Confitures a l’Ancienne Apple Pear Walnut Jam

    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

Leg of Lamb with Moulin de la Brague Provence Herbs & Edmond Fallot Honey Ginger Mustard

Ingredients 1/3 cup Herbs de Provence from Moulins de la Brague 3 garlic cloves, finely chopped 4 tablespoons of Honey Gingerbread from Edmond Fallot 1/3 cup extra virgin olive oil Salt & freshly ground black pepper Instructions 1. Preheat the oven to 500° degrees for 30 minutes, meanwhile let the leg of lamb stand at … More Leg of Lamb with Moulin de la Brague Provence Herbs & Edmond Fallot Honey Ginger Mustard

Try our Provençale Tian with Moulin de la Brague Olive Oil

    Ingredients: 2 cups onions, sliced thin 2 shallots, minced 2 garlic cloves, minced 1 pound zucchini, sliced thin 1 pound eggplant, sliced thin 1 1/4 pounds roma tomatoes (about 8) 2 teaspoon sea salt 1 1/2 teaspoon of Moulin de la Brague Herbes de Provence 1/2 teaspoon freshly ground black pepper 3 ounces … More Try our Provençale Tian with Moulin de la Brague Olive Oil