Pastas with salmon and Edmond Fallot Basil Mustard

Ingredients 16 oz. rigatoni/pasta 1 teaspoon garlic, minced 2 tablespoons extra virgin olive oil ½ cup Spinach leaves Salt and pepper to taste 1 lb. salmon fillet 1 teaspoon Edmond Fallot Basil Mustard Zest of one lemon 2 tablespoons lemon juice 2 teaspoons capers Parmesan cheese, shaved or grated Directions Cook the pasta according to … More Pastas with salmon and Edmond Fallot Basil Mustard

Roasted Tomatoes and Eggs al Tartufo with L’Epicurien Tapenade

Ingredients 6 large tomatoes 2 tablespoons extra-virgin olive oil Coarse salt and freshly ground black pepper 6 large eggs L’Epicurien Tapenade Dried Tomatoes & Basil   Directions  Preheat oven to 400 degrees.  Slice top third off tomatoes and scoop out core and seeds.  Toss with olive oil, salt, and pepper; roast until tomatoes are soft … More Roasted Tomatoes and Eggs al Tartufo with L’Epicurien Tapenade