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

Easy Weeknight Grilled Pork Chops with The French Farm Pantry

Ingredients: 1/4 c Bernard Michaud Pyrenees Mountain Wildflower Honey 2 T Leblanc Grapeseed Oil 1 T Edmond Fallot Aged Burgundy Wine Vinegar 1 tsp ground cumin 1/2 tsp DEA Harissa Paste 8 – 1/2″ bone-in pork chops Salt & freshly ground pepper Directions: Begin by making the marinade: whisk honey, oil, vinegar, cumin, and harissa … More Easy Weeknight Grilled Pork Chops with The French Farm Pantry

Gazpacho Andaluz with La Sacristia Sherry Vinegar

  Ingredients: For the soup: 1 slice county-style bread, about 1″ thick, crusts removed 2 small cucumbers, peeled, seeded, and chopped 2 pounds very ripe tomatoes, seeded and coarsely chopped 1 clove garlic, peeled and chopped 2 T La Sacristia Vinagre de Jerez Reserva 1/2 c extra virgin olive oil Optional garnishes: 1/2 green pepper, … More Gazpacho Andaluz with La Sacristia Sherry Vinegar

Baked Pasta with Merguez and Terre Exotique Harissa Paste

Ingredients: 1 tsp caraway seeds 1 tsp cumin seeds 1 T olive oil 12 oz Merguez sausage 1 medium onion, chopped 4 garlic cloves, thinly sliced 1 28 oz can whole peeled tomatoes 1 T Terre Exotique Harissa Paste Kosher salt, freshly ground black pepper 8 oz Verrigni Mezzi Rigatoni, Fusilli, Pennotta, or Radiatore 3 … More Baked Pasta with Merguez and Terre Exotique Harissa Paste

Pasta Primavera with Il Boschetto Lemon Infused Olive Oil

Ingredients: 1 pound short cut pasta (bowtie, penne, etc.) cooked according to package instructions 1 c reserved pasta water 1 c carrots, cut in oblong disks 1 c broccoli florets, in bite-sized pieces 1 c asparagus, cut at a bias in 1-1/2″ lengths 3 T Il Boschetto Lemon Infused Extra Virgin Olive Oil 1 medium … More Pasta Primavera with Il Boschetto Lemon Infused Olive Oil

Marinated Idiazabal Cheese with La Cultivada Quintaesencia Extra Virgin Olive Oil

  Ingredients: 1 pound Idiazabal cheese, cut in to 3/4-inch cubes 3/4 c La Cultivada Organic Quintaesencia Extra Virgin Olive Oil 4 garlic cloves, lightly smashed 2 bay leaves 3 sprigs fresh thyme 24 whole black peppercorns Directions: Add all ingredients to a medium bowl and mix with a rubber spatula to combine. Cover with … More Marinated Idiazabal Cheese with La Cultivada Quintaesencia Extra Virgin Olive Oil

Crispy Duck Fat Potatoes with Garlic-Parmesan Butter

Ingredients: 3 pounds new or fingerling potatoes, scrubbed clean Kosher salt 5 T unsalted butter 3 medium garlic cloves, minced (about 1 T) 1 tsp red pepper flakes 3 T finely minced fresh parsley leaves 2 oz finely grated Parmigiano-Reggiano (about 1 c) 6 T Rougie Duck Fat Directions: Place potatoes in a large saucepan … More Crispy Duck Fat Potatoes with Garlic-Parmesan Butter

Smoked Salmon Salad and Lemon-Herb Mustard Vinaigrette with L’Epicurien Mustard with Herbs de Provence

Ingredients: For the dressing: 1 1/2 T L’Epicurien Mustard with Herbs de Provence 1/4 c freshly squeezed lemon juice 1 tsp apple cider vinegar 2 tsp honey 2 small garlic cloves, finely minced 3/4 c extra virgin olive oil 1/2 tsp kosher salt 1/4 tsp freshly ground black pepper For the salad: a couple handfuls … More Smoked Salmon Salad and Lemon-Herb Mustard Vinaigrette with L’Epicurien Mustard with Herbs de Provence

Coconut Chicken Curry with Terre Exotique Madras Curry Powder

Ingredients: 2 pounds boneless, skinless chicken thighs or breasts, cut into 1″ cubes 2 1/2 tsp Terre Exotique Madras Curry Powder 1 1/2 tsp kosher salt 1/2 tsp freshly ground black pepper 2 T virgin coconut or vegetable oil 1/2 medium onion, chopped 1 (14 oz) can coconut milk, preferably full fat 1 (2 1/2″) … More Coconut Chicken Curry with Terre Exotique Madras Curry Powder

Braised Short Ribs with La Favorita Balsamic Vinegar

Ingredients: 3 1/2 pounds beef short ribs Sea salt and cracked black pepper 2 red onions, cut into wedges 8 cloves garlic, peeled 6 sprigs oregano 1 1/2 cups La Favorita Balsamic Vinegar 1 (14 ounce) can chopped tomatoes 4 1/4 cups beef stock Directions: Heat a large, heavy dutch oven over medium-high heat. Sprinkle … More Braised Short Ribs with La Favorita Balsamic Vinegar