Spinach & Artichoke Galette with Frantoi Cutrera

Ingredients: 1/4 c olive oil 3 large cloves garlic, minced 10 oz fresh spinach 1 T fresh lemon juice 2 jars Frantoi Cutrera Artichoke Hearts, drained 1 tsp dried basil 1 tsp freshly ground black pepper 1/2 tsp salt 1 store-bought pie crust flour, for dusting 4 oz fresh mozzarella, sliced thin or shredded, about … More Spinach & Artichoke Galette with Frantoi Cutrera

Chestnut Crème Brûlée with Clement Faugier Chestnut Spread

Ingredients: 2 c whole milk 2 c heavy cream 8 large egg yolks 3/4 c granulated sugar, divided 1 c Clement Faugier Chestnut Spread Directions:  Preheat oven to 250°F. Heat milk and cream in a suacepan over medium-high heat until mixture just comes to a boil. Remove from heat; let cool slightly, about 10 minutes. … More Chestnut Crème Brûlée with Clement Faugier Chestnut Spread

Beet Salad with Goat Cheese and Edmond Fallot Walnut Vinegar

  Ingredients: For each salad: 2 medium beets (red or golden, or both), roasted and sliced in wedges Handful of torn lettuce of your choice (green leaf, butter, radicchio, arugula, etc.) 1 oz goat cheese 1 T chopped nuts of your choice (walnuts, pistachios, etc.) For the vinaigrette: 2 T Edmond Fallot Walnut Vinegar 2 … More Beet Salad with Goat Cheese and Edmond Fallot Walnut Vinegar

Bucatini with Gonidec Sardines, Dill, and Fried Mustapha Capers

Ingredients: 1 pound bucatini 1/3 c olive oil 1/4 c Mustapha’s Mediteranean Capers Surfines, drained and patted dry 2 c coarse bread crumbs (from a baguette) 1/2 c chopped dill 2 cans Gonidec Sardines in Extra Virgin Olive Oil 4 garlic cloves Directions: Cook bucatini in a pasta pot of well-salted boiling water until al … More Bucatini with Gonidec Sardines, Dill, and Fried Mustapha Capers

Grilled Mussels with Terre Exotique Turmeric-Lime Butter

Ingredients: 1/2 c (1/2 stick) unsalted butter, room temperature 1 tsp crushed red pepper flakes 1/2 tsp Terre Exotique Turmeric from Madagascar 1 tsp finely grated lime zest kosher salt 4 pound mussels, cleaned and de-bearded cilantro leaves with tender stems, for serving Directions: Place butter, red pepper flakes, and turmeric in a small bowl. … More Grilled Mussels with Terre Exotique Turmeric-Lime Butter

Carrot Ginger Smoothie with Terre Exotique Turmeric

Ingredients: 1 large ripe banana, previously peeled, sliced and frozen 1 c fresh or frozen pineapple 1/2 T fresh ginger (1 small knob, peeled) 1/4 tsp Terre Exotique Turmeric from Madagascar 1/2 c carrot juice 1 T lemon juice (about 1/2 small lemon) 1 c unsweetened almond milk Directions: Add all ingredients to blender and … More Carrot Ginger Smoothie with Terre Exotique Turmeric

Tomato & Goat Cheese Galette with Frantoi Cutrera Cherry Tomato Jam

Ingredients refrigerated pie crust 1/4 c grated Parmesan cheese Frantoi Cutrera Cherry Tomato Jam 1 1/2 lb heirloom tomatoes, sliced 1/4″ thick Frantoi Cuterera Coarse Sea Salt, to taste plus additional for garnish Freshly ground pepper, to taste 1/4 c goat cheese, crumbled 1 egg, beaten Basil leaves for garnish Directions Preheat oven to 375°F. … More Tomato & Goat Cheese Galette with Frantoi Cutrera Cherry Tomato Jam

Crostata with Les Confitures a l’Ancienne Wild Blueberry Jam

Ingredients 1-1/2 c plus 2 T all-purpose flour pinch of salt scant 1/4 c sugar 3/4 tsp baking powder 1/2 tsp vanilla extract grated peel of 1/2 lemon 2 medium eggs, room temperature 3-1/2 T unsalted butter, very soft 1 jar Les Confitures a l’Ancienne Wild Blueberry Jam Directions Preheat oven to 350°F. Dump the … More Crostata with Les Confitures a l’Ancienne Wild Blueberry Jam

Elevated Balsamic Vinaigrette using Europe’s finest ingredients

We all know how to make vinaigrette. A little bit of this, a little bit of that… But let us give you some tips and tricks to give it a little oompf! Ingredients: 1 tsp of garlic powder 1/2 cup of Il Boschetto Lemon Infused Extra Virgin Olive Oil 1/4 cup of Giuseppe Giusti 3 … More Elevated Balsamic Vinaigrette using Europe’s finest ingredients

Mandarin and Prosciutto Crostini using Giuseppe Giusti’s Fig Balsamic Glaze

Want to elevate your sandwich skills? Giuseppe Giusti is here to help. One drizzle at a time, our Giusti selection will turn your everyday recipes from meh to wow! Ingredients: 1 delicious baguetteSliced shallots1 TBSP of extra virgin olive oil 1/2 cup of Giuseppe Giusti’s “Il Profumato” Champagnotta1 cup of fresh mandarinsProsciuttoDrizzle of Giuseppe Giusti’s … More Mandarin and Prosciutto Crostini using Giuseppe Giusti’s Fig Balsamic Glaze

Potage Ménagère with French Farm Collection Veggie Rub

Ingredients: 2 T unsalted butter 1 large shallot, minced (about 2T) 2 cloves garlic, minced (about 1T) 2 small leeks, white and light green parts only, washed and thinly sliced (about 1-1/2c) 1 small onion, minced (about 1c) a small fennel bulb, coarsely chopped (about 2c) 1 celery stalk, coarsely chopped (about 1/2 c) 2 … More Potage Ménagère with French Farm Collection Veggie Rub