Ingredients: 4 slices thick cut bacon, diced (about 4 oz) 1 T unsalted butter 1 carrot, sliced 1 celery stalk, sliced 1 small leek (white and green parts only), split lengthwise and sliced (about 1 c) 2 small shallots, roughly chopped (about 1/2 c) Kosher salt and freshly ground black pepper 5 c low-sodium chicken … More Clement Faugier Chestnut Soup with Bacon
Ingredients: 1 c Edmond Fallot Dijon Mustard 1/2 c mayonnaise 1/2 c Bernard Michaud Traditional Liquid Honey 1/2 tsp kosher salt 1/4 tsp cayenne pepper 1/4 tsp dry mustard powder Directions: Whisk all ingredients together in a medium bowl. May be made and refrigerated up to 5 days in advance. Recipe from Epicurious
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
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
Ingredients: 1 T plus 2 tsp cocoa powder 3 T spelt flour (or white) 1/8 tsp salt 2 tsp sugar or evaporated cane juice 1/4 baking powder pinch of uncut stevia (or 1 more T sugar) 2-3 tsp Leblanc Hazelnut Oil 3 T almond milk 1/2 tsp pure vanilla extract Directions: Combine dry ingredients and … More Chocolate Mug Cake with Leblanc Hazelnut Oil
Ingredients: 2 medium carrots, chopped, 2 celery ribs, chopped 1 large sweet onion, chopped 4 garlic cloves, minced 1 tsp fresh thyme 1 T olive oil 2 – 32oz containers vegetable broth 2 plum tomatoes, seeded and chopped 1 medium zucchini, chopped 1 1/4 tsp kosher salt 1/2 tsp freshly ground black pepper 1 (15oz) … More Vegetable Soup with La Favorita Basil Pesto
Ingredients: 1 jar Frantoi Cutrera Semi Dried Cherry Tomatoes, drained, oil reserved 1 jar Serrats Bonito del Norte Tuna, drained 2 T Mustapha’s Mediterranean Surfine Capers 1/2 c chopped fresh Italian parlsey 1 tsp freshly ground black pepper 1 tsp kosher salt, plus more to taste 1 pound thin spaghetti 1 T fresh lemon juice … More Spaghetti with Frantoi Cutrera Semi Dried Cherry Tomatoes and Serrats Tuna
Ingredients: 2 T unsalted butter 2 large shallots, minced 1/2 c minced flat-leaf parsley 1/2 c minced cilantro 1/4 c minced chives 2 T minced tarragon salt & freshly ground pepper Two cans Bourgogne Escargots, rinsed 1/2 c dry white wine 1 c heavy cream Directions: Melt the butter in a large skillet. Add the … More Bourgogne Escargots in Herb Cream
Ingredients: 1 bay leaf, crushed 1 tsp fennel seeds 1/2 tsp crushed red pepper flakes, plus more for serving (optional) 1 1/2 pounds fingerling potatoes, halved 1/2 c Moulins de la Brague Nicoise Olives, pitted 4 T olive oil, divided kosher salt freshly ground pepper 4 chicken legs (thigh and drumstick, about 3 pounds) 1/2 … More Roast Chicken with Moulins de la Brague Nicoise Olives
Ingredients: 4 slices toasted rye bread 1/4 c Neufchatel cheese (or cream cheese) 1 tin Gonidec Sardines, drained 1/4 thinly sliced red onion 2 T fresh dill salt & pepper Directions: Spread bread with cheese. Top with sardines, red onion, and dill. Season to taste with salt and pepper. Recipe from Martha Stewart
Sardines & Chocolat 