Ricotta Dip with Pebeyre Truffle Honey

Ingredients: 1 1/2 c fresh whole milk ricotta 1 large egg, room temperature 1 1/2 T Parmesan cheese, shredded unsalted room temperature butter, for greasing sea salt freshly ground black pepper 1 loaf of fresh baked bread, sliced extra virgin olive oil, for brushing Pebeyre Truffle Honey crushed pistachios Directions: Preheat oven to 400°F with … More Ricotta Dip with Pebeyre Truffle Honey

Lavender Lemon Greek Yogurt Pound Cake with L’Ami Provencal Lavender Flowers

Ingredients: 1 1/2 c all-purpose flour 1/4 tsp baking powder 1/8 tsp baking soda 1/4 tsp salt 1/2 c butter, softened 1 c sugar 3 eggs 3/4 c (6 oz by weight) 2% Greek yogurt 1 T lemon juice 1 tsp vanilla extract 1 tsp lemon zest 1 T L’Ami Provencal Provence Lavender Flowers For … More Lavender Lemon Greek Yogurt Pound Cake with L’Ami Provencal Lavender Flowers

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