Crab Toast with Delices du Luberon Garlic Aioli

Ingredients: 8oz lump crab meat, picked over 2 T chopped fennel fronds 1 to 2 serrano chilis, seeded, finely chopped 6 T extra virgin olive oil, divided Kosher salt 16 – 3/4″ thick slices baguette lemon wedges, for serving Delices du Luberon Garlic Aioli Directions: Toss crab meat, fennel fronds, 1 chile, and 2 tablespoons … More Crab Toast with Delices du Luberon Garlic Aioli

Sun-Dried Tomato Vinaigrette with Frantoi Cutrera Semi Dried Cherry Tomatoes

Ingredients: 12 Frantoi Cutrera Semi Dried Cherry Tomato halves 1 garlic clove, peeled and minced 1/3 c balsamic vinegar 1/2 tsp salt a few turns of freshly ground pepper 1/2 c grated Parmesan cheese 1/4 c extra virgin olive oil Directions: Toss all ingredients except the olive oil in the bowl of a food processor … More Sun-Dried Tomato Vinaigrette with Frantoi Cutrera Semi Dried Cherry Tomatoes

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

Chicken with Double Mushroom Mustard Cream Sauce with Sur les Quais Mustard

Ingredients: 1 T butter 1 T olive oil  2 skinless, boneless chicken breasts, butterflied or pounded thin salt & pepper flour, for dusting 1 c chopped shallots 2 c sliced mushrooms 1/2 c dry white wine 1 c low sodium chicken stock 1/4 c heavy cream 1 T Sur les Quais Mustard with Porcini Mushrooms … More Chicken with Double Mushroom Mustard Cream Sauce with Sur les Quais Mustard

Grilled Mussels with Terre Exotique Turmeric-Lime Butter

Ingredients: 1/2 c (1/2 stick) unsalted butter, room temperature 1 tsp crushed red pepper flakes 1/2 tsp Terre Exotique Turmeric from Madagascar 1 tsp finely grated lime zest kosher salt 4 pound mussels, cleaned and de-bearded cilantro leaves with tender stems, for serving Directions: Place butter, red pepper flakes, and turmeric in a small bowl. … More Grilled Mussels with Terre Exotique Turmeric-Lime Butter

Carrot Ginger Smoothie with Terre Exotique Turmeric

Ingredients: 1 large ripe banana, previously peeled, sliced and frozen 1 c fresh or frozen pineapple 1/2 T fresh ginger (1 small knob, peeled) 1/4 tsp Terre Exotique Turmeric from Madagascar 1/2 c carrot juice 1 T lemon juice (about 1/2 small lemon) 1 c unsweetened almond milk Directions: Add all ingredients to blender and … More Carrot Ginger Smoothie with Terre Exotique Turmeric