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

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

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

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

Coconut Rice Pudding with Cardamom and Griottines Morello Cherries

Ingredients: 2 T unsalted butter, chopped into pieces, plus more for greasing 14 oz can coconut milk 5 1/2 c whole milk, plus extra if needed 1 c pudding rice or other short-grain rice 1/4 c unrefined granulated sugar 3 cardamom pods, crushed with the side of a knife 3 short strips lemon zest pinch … More Coconut Rice Pudding with Cardamom and Griottines Morello Cherries

Orange Blossom Honey Madeleines with L’Abeille Occitane Honey

  Ingredients: 3/4 c all-purpose flour 1/2 tsp baking powder 1/8 tsp kosher salt 2 large eggs 1/3 c sugar 2 T L’Abeille Occitane Orange Blossom Honey 2 tsp vanilla extract 1/2 tsp finely grated orange zest 5 T unsalted butter, melted and cooled, plus more for molds Special Equipment: one 16-cookie madeleine pan with … More Orange Blossom Honey Madeleines with L’Abeille Occitane Honey

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