Chicken Piccata with Frantoi Cutrera Artichoke Hearts

Ingredients: 2/3 c all-purpose flour 1/8 tsp garlic powder 1/4 tsp salt, plus more for seasoning the chicken 1/2 tsp black pepper, plus more for seasoning the chicken 1/2 tsp Italian seasoning 4 boneless, skinless chicken breast halves, pounded 1/2″ thick and cut into thirds 2 T olive oil 1 onion, minced 1 clove garlic, … More Chicken Piccata with Frantoi Cutrera Artichoke Hearts

French Onion Dip with L’Epicurien Sweet Onion Confit

Ingredients: 1 jar L’Epicurien Sweet Onion Confit 3/4 c mayonnaise 3/4 c sour cream salt and freshly ground pepper Directions: Whisk together mayonnaise and sour cream in a medium bowl to blend. Stir in Sweet Onion Confit; add salt and pepper to taste. Cover dip and let refrigerate for about 2 hours for flavors to … More French Onion Dip with L’Epicurien Sweet Onion Confit

Ricotta Dip with Pebeyre Truffle Honey

Ingredients: 1 1/2 c fresh whole milk ricotta 1 large egg, room temperature 1 1/2 T Parmesan cheese, shredded unsalted room temperature butter, for greasing sea salt freshly ground black pepper 1 loaf of fresh baked bread, sliced extra virgin olive oil, for brushing Pebeyre Truffle Honey crushed pistachios Directions: Preheat oven to 400°F with … More Ricotta Dip with Pebeyre Truffle Honey

Lavender Lemon Greek Yogurt Pound Cake with L’Ami Provencal Lavender Flowers

Ingredients: 1 1/2 c all-purpose flour 1/4 tsp baking powder 1/8 tsp baking soda 1/4 tsp salt 1/2 c butter, softened 1 c sugar 3 eggs 3/4 c (6 oz by weight) 2% Greek yogurt 1 T lemon juice 1 tsp vanilla extract 1 tsp lemon zest 1 T L’Ami Provencal Provence Lavender Flowers For … More Lavender Lemon Greek Yogurt Pound Cake with L’Ami Provencal Lavender Flowers