Spaghetti with Frantoi Cutrera Semi Dried Cherry Tomatoes and Serrats Tuna

Ingredients: 1 jar Frantoi Cutrera Semi Dried Cherry Tomatoes, drained, oil reserved 1 jar Serrats Bonito del Norte Tuna, drained 2 T Mustapha’s Mediterranean Surfine Capers 1/2 c chopped fresh Italian parlsey 1 tsp freshly ground black pepper 1 tsp kosher salt, plus more to taste 1 pound thin spaghetti 1 T fresh lemon juice … More Spaghetti with Frantoi Cutrera Semi Dried Cherry Tomatoes and Serrats Tuna

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

Grilled Rib-Eye with L’Epicurien Raspberry Sauce

Ingredients: 1 bottle red Zinfandel 2 c raspberries 1 c ketchup 3/4 c L’Epicurien Raspberry Seedless Jam 3 T balsamic vinegar 1 tsp La Dalia Sweet Paprika 1/2 tsp ground cinnamon salt & freshly ground pepper 4 rib-eye steaks Directions: In a medium pot over medium-high heat, bring wine to a boil. Lower heat and … More Grilled Rib-Eye with L’Epicurien Raspberry Sauce

Grilled Chicken with Fallot, La Favorita & L’Ami Provencal

Ingredients: 1/4 c La Favorita Balsamic Vinegar juice of 1 lemon 2 T olive oil 2 T Edmond Fallot Traditional Dijon Mustard 2 T brown sugar, packed 1 T Worcestershire Sauce 2 cloves garlic, minced 2 tsp L’Ami Provencal Herbs de Provence kosher salt and freshly ground pepper, to taste 4 boneless, skinless chicken breasts … More Grilled Chicken with Fallot, La Favorita & L’Ami Provencal

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