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
Ingredients: 4 bone-in pork rib chops (about 12 oz each) kosher salt and freshly ground pepper 3 T olive oil, plus more for drizzling 1 T Pommery Meaux Mustard 2 T honey 2 T white wine vinegar 1 bunch mustard greens, tough stems removed Directions: Pound pork chops between 2 layers of plastic wrap to … More Pork Chops with Greens and Pommery Mustard Pan Sauce
Ingredients: 1 jar Serrats Bonito del Norte Tuna in Olive Oil, roughly broken up 2 14oz cans cannelini beans, drained and rinsed 2 c cherry tomatoes, halved 16 anchovies packed in salt or olive oil, drained and chopped about 50 Moulin de la Brague Nicoise Olives in Olive Oil, pitted and halved salt and freshly … More Tuna, Anchovy, Cherry Tomato & Cannelini Bean Salad with Serrats & Moulin de la Brague
Sardines & Chocolat 