White Truffle Pizza with Plantin White Truffle Oil

  Ingredients One 9-ounce ball your favorite pizza dough Garlic-infused olive oil, for brushing 3/4 ounce finely grated Pecorino Romano cheese 1 1/2 ounces fresh mozzarella Plantin White truffle oil, for drizzling Freshly ground black pepper Directions Preheat the oven to the highest possible heat. Stretch out your dough ball to a diameter of about 12 … More White Truffle Pizza with Plantin White Truffle Oil

Moroccan Spiced Grilled Chicken Kebabs with Terre Exotique Raz El Hanout

Ingredients 6 cloves garlic, peeled 1 small onion, peeled 3/4 cup (180g) whole milk plain yogurt, preferably Greek-style 3 tablespoons fresh lemon juice 5 teaspoons raz el hanout 2 teaspoons freshly ground black pepper 1 teaspoon paprika, sweet or smoked 1 teaspoon crushed red pepper flakes 2-pounds (900g) boneless, skinless chicken thighs, trimmed of fat, cut … More Moroccan Spiced Grilled Chicken Kebabs with Terre Exotique Raz El Hanout

Tomato & Goat Cheese Galette with Frantoi Cutrera Cherry Tomato Jam

Ingredients refrigerated pie crust 1/4 c grated Parmesan cheese Frantoi Cutrera Cherry Tomato Jam 1 1/2 lb heirloom tomatoes, sliced 1/4″ thick Frantoi Cuterera Coarse Sea Salt, to taste plus additional for garnish Freshly ground pepper, to taste 1/4 c goat cheese, crumbled 1 egg, beaten Basil leaves for garnish Directions Preheat oven to 375°F. … More Tomato & Goat Cheese Galette with Frantoi Cutrera Cherry Tomato Jam

Warm Potato Salad with Pommery Mustard & Sherry Vinegar

Ingredients 2 lb small (1- to 1 1/2-inch) new potatoes 1 1/2 tsp salt 3 T finely chopped shallots (about 2) 1/2 T Pommery Lions Mustard 1 T Pommery Meaux Mustard 1 T Pommery Sherry Vinegar, or to taste 1/2 tsp black pepper 3 T olive oil 2 T chopped fresh flat-leaf parsley Directions Cover … More Warm Potato Salad with Pommery Mustard & Sherry Vinegar

Chicken Piccata with Mustapha’s Mediterranean Capers Surfines

Ingredients: 4 skinless, boneless chicken breast halves cayenne pepper, to taste salt & freshly ground pepper, to taste all-purpose flour, for dredging 2 T olive oil 1 T Mustapha’s Mediterranean Capers Surfines, drained 1/2 c white wine 1/4 cup fresh lemon juice 1/4 c water 3 T cold unsalted butter, cut in 1/4-inch slices 2 … More Chicken Piccata with Mustapha’s Mediterranean Capers Surfines

Creamy Garlic Herb Mushroom Spaghetti with Aux Anysetiers du Roy Herbs de Provence

Ingredients: 8oz whole wheat pasta 4 T butter, divided 3 cloves garlic, minced, divided 16oz fresh mushrooms, sliced 2 T flour (or whole wheat flour) 1 tsp Aux Anysetiers du Roy Herbs de Provence 1-1/2 c milk salt & pepper to taste 3 T olive oil additional 1/4 c water, broth, milk, or cream (optional) … More Creamy Garlic Herb Mushroom Spaghetti with Aux Anysetiers du Roy Herbs de Provence

Ginger Lemonade with Bernard Michaud Traditional Liquid Honey

Ingredients 1 c Bernard Michaud Traditional Summer Flower Honey 1/3 c sliced ginger 1-1/2 c fresh-squeezed lemon juice ice cubes, for serving Directions bring 2 cups water, the honey, and ginger to a boil in a medium saucepan over medium-high heat. Turn off heat and let steep for 10 minutes. Strain and refrigerate until cold. … More Ginger Lemonade with Bernard Michaud Traditional Liquid Honey

Crostata with Les Confitures a l’Ancienne Wild Blueberry Jam

Ingredients 1-1/2 c plus 2 T all-purpose flour pinch of salt scant 1/4 c sugar 3/4 tsp baking powder 1/2 tsp vanilla extract grated peel of 1/2 lemon 2 medium eggs, room temperature 3-1/2 T unsalted butter, very soft 1 jar Les Confitures a l’Ancienne Wild Blueberry Jam Directions Preheat oven to 350°F. Dump the … More Crostata with Les Confitures a l’Ancienne Wild Blueberry Jam