Roast Chicken with Moulins de la Brague Nicoise Olives

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

Pork Chops with Greens and Pommery Mustard Pan Sauce

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

Tuna, Anchovy, Cherry Tomato & Cannelini Bean Salad with Serrats & Moulin de la Brague

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

Stuffed Brioche Sandwiches with L’Epicurien

Ingredients: 4 (1/2″-3/4″ thick slices brioche bread 1/4 L’Epicurien Chocolate & Hazelnut Spread 1/4 c L’Epicurien Raspberry Seedless Jam 2 large eggs 1/3 c all-purpose flour 1/3 c whole milk 2 T water canola oil, for frying 3/4 c granulated sugar, for topping 1/2 tsp ground cinnamon, for topping Directions: Slice the brioche and remove … More Stuffed Brioche Sandwiches with L’Epicurien