Ingredients 1/4 cup coconut oil 1/4 cup cocoa powder 1/2 Teaspoon vanilla extract Bernard Michaud Honey with Royal Jelly Pinch of sea salt Optional: 2 Drops peppermint essential oil Directions Measure 1/4 cup of coconut oil and scoop it out into a mixing bowl. Whip the coconut oil with a stand or hand mixer until … More Coconut Fudge with Bernard Michaud Royal Jelly Honey
Ingredients 2 tablespoons unsalted butter 2 tablespoons Il Boschetto Extra Virgin Olive Oil Infused with Pesto Herbs 2 pounds fennel bulbs, thinly sliced 1 medium sweet onion, thinly sliced 2 medium heads of radicchio (10 ounces total), chopped 12 ounces jumbo shells 2 cups fresh ricotta cheese 6 ounces Italian Fontina cheese, shredded (1 1/2 cups) … More Stuffed Shells with Fennel, Radicchio, and Il Boschetto
ingredients 1/2 cup Quai Sud Lavender Sugar 2 teaspoons dried lavender flowers zest of one lemon 1 cup butter, room temperature 2 1/4 cup all purpose flour 1/4 teaspoon salt course sugar, optional Directions In a food processor, gently blend lavender sugar, dried lavender, and lemon zest until lavender flowers and lemon are well incorporated. … More Lavender Shortbread Cookies with Quai Sud Lavender Sugar
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) filets, about 6 ounces each coarsely ground mixed peppercorns 2 tablespoons olive oil 4 pinches French Farm Collection Fisherman Salt Directions … More Sole with Herb Butter & Fisherman salt
Ingredients 125ml double cream 60ml milk 1/4 teaspoon turmeric 1 Terre Exotique Vanilla Bean 2 tablespoons honey 1 pinch salt 3 large egg yolks 2 teaspoons brown sugar 4 teaspoons Edmond Fallot Dijon Mustard Directions Place the cream, milk, turmeric, vanilla, honey and salt in a heavy saucepan and slowly bring to the boil, stirring occasionally. Whilst … More Edmond Fallot Dijon Mustard ice cream
Ingredients 1 cup almond milk 4 eggs 3/4 cup gluten free flour 1/4 teaspoons sugar 1 small container of raspberries 1 Dark Chocolate Fondue in Ceramic Jar 1 Jar of L’Epicurien Blackberry jam Directions Place crepe ingredients into blender (make sure ingredients are wet first). Blend until batter has no lumps and resembles a thick … More Chocolate & Blackberry Crepes with L’Epicurien Blackberry Jam
Ingredients Roasted Butternut Squash 1 extra large butternut squash, cut into 1-inch chunks 2 tablespoons. olive oil salt + pepper to taste Flatbread 1 prepared pizza crust 1 L’Epicurien Red Pepper Chutney with Espelette Chili 1/2 of caramelized onions 1/2 cup. shredded Fontina or Italian blend cheese 1/2 of roasted butternut squash 2 teaspoon. olive … More Butternut Squash Flat Bread with L’Epicurien Red Pepper Chutney with Espelette Chili
Ingredients 3/4 cup Groix & Nature Lobster Oil two 19 oz cans chickpeas, drained and rinsed 4-5 garlic cloves, chopped 2/3 cup tahini 2/3 cup water 5 tablespoon freshly squeezed lemon juice salt, to taste fresh parsley for garnish Directions Combine all ingredients in food processor and blend until smooth. Garnish with parsley and a drizzle … More Lobster Hummus with Groix & Nature Lobster Oil
Ingredients 10 oz bittersweet chocolate 8 large eggs, separated 3/4 c granulated sugar 1/2 c LeBlanc Pure Hazlenut Oil 2 oz espresso, chilled 1/4 tsp kosher salt optional garnishes: whipped cream, fleur de sel, orange zest or fresh berries Directions Melt chocolate in microwave or double boiler. Place the egg yolks and 1/2 cup sugar in … More Chocolate Mousse with LeBlanc Pure Hazlenut Oil
Ingredients 1 1/2 pounds cucumbers (about 3 medium), peeled, halved lengthwise, and thinly sliced 1 1/2 teaspoons salt 1/2 cup white wine vinegar (or substitute rice vinegar) 1/2 cup water 2 Tablespoons Edmond Fallot Honey and Balsamic Mustard 1/8 to 1/4 teaspoon red pepper flakes 2 Tablespoons finely diced red onion Directions Place cucumber slices in … More Cucumber salad with Edmond Fallot Honey and Balsamic Vinegar Mustard
Sardines & Chocolat 