Herbes de Provence, an essential component of French and Mediterranean cooking, is a mixture of dried herbs that adds a distinctive flavor to dishes such as chicken, roasted vegetables, grilled fish, salads, tomato-based soups, and stews like ratatouille. Herbes de Provence originated in the so...
One cup dry quinoa, orquinoa/bulgur mix, which is delicious and takes approx. 10 minutes from start to finish to cook 1.5 tbsp. Herbs de Provence 1/2 tsp. coarsely-ground salt 2.5 tbsp. EVOO, orLemon Olive Oil, if you have it Lemon-Tahini Dressing Preheat oven to 400. Line a baki...
Sprinkle liberally with herbes de provence and stir. Add the garlic and cook very briefly, until you can smell it, maybe 1 minute tops. Put on a plate and sprinkle well with sea salt. If you like goat cheese, mix some in just before you remove from heat – they’re AMAZING with ...
These items are made from polypropylene, a durable and versatile material that makes them an excellent choice for catering events. Polypropylene is known for its high resistance to chemicals, heat, and impact, ensuring that these cups can handle a variety of foods and settings without losing their...
In honor of the French Rabbit episode, I decide to make a Rabbit Pot de Provence with Potato Fondant. The recipe has the typical southern French flavors; tomato, fennel, olives, a little orange zest and is a simple braise in a Dutch oven. I had to cut up the rabbit into pieces, but...
These pork chops are perfect for grilling, with a rich flavor that pairs well with summer herbs and spices. Seriously, Berkwood Chops will have your customers RAVING! Sizzlin’ Tip:Marinate the pork chops in a mix of Dijon mustard (98909) and fresh rosemary. Grill until the internal temperatu...
(about 1 medium) 2 tsp Simply Organic® herbs de Provence 1 14.5 oz can Muir Glen™ Organic Diced Tomatoes, undrained 1 15 oz can Eden® Cannellini Beans, drained, rinsed 2 Tbl thinly sliced basil leaves In a large skillet, heat 2 teaspoons of the oil over medium heat. Season ...
butcher should be able to cut one for you. You will need one bone, that is one chop, per person as a rule. Of course, it is not possible to stuff a crown roast so instead you can infuse it through the fat with a paste of lemon and herbs. It will create a crispy edible crust....
like a Lambrusco di Sorbara (Lambrusco Grasparossa is much too tannic for this pairing). Of course, the best match of them all is a medium-bodied Rosato such as a Cerasuolo d’Abruzzo or a Salento Rosato (so most definitely NOT the pale-as-water and way too light Provence-styled Rosé...
Standing there in the kitchen, I cut a tiny slice from the caked just to be sure it was as bad as I thought. It was. That is when my daughters learned a new kitchen skill…knowing when to toss something into the bin with humour. Yes, that’s a food memory worth passing on to th...