Roasted Squash Salad with Leblanc Walnut Dressing

Ingredients: For the salad 1 winter squash (acorn, butternut, kabocha, delicata, etc.) 2 small red onions 1 small bunch arugula or spinach arils from 1/2 pomegranate (optional) goat cheese handful roasted walnuts For the dressing 2 T Leblanc Walnut Oil 1 T apple cider vinegar 1 T maple syrup salt & pepper to taste Directions: … More Roasted Squash Salad with Leblanc Walnut Dressing

Chicken Piccata with Frantoi Cutrera Artichoke Hearts

Ingredients: 2/3 c all-purpose flour 1/8 tsp garlic powder 1/4 tsp salt, plus more for seasoning the chicken 1/2 tsp black pepper, plus more for seasoning the chicken 1/2 tsp Italian seasoning 4 boneless, skinless chicken breast halves, pounded 1/2″ thick and cut into thirds 2 T olive oil 1 onion, minced 1 clove garlic, … More Chicken Piccata with Frantoi Cutrera Artichoke Hearts

French Onion Dip with L’Epicurien Sweet Onion Confit

Ingredients: 1 jar L’Epicurien Sweet Onion Confit 3/4 c mayonnaise 3/4 c sour cream salt and freshly ground pepper Directions: Whisk together mayonnaise and sour cream in a medium bowl to blend. Stir in Sweet Onion Confit; add salt and pepper to taste. Cover dip and let refrigerate for about 2 hours for flavors to … More French Onion Dip with L’Epicurien Sweet Onion Confit