Recipes — Herbes De Provence Olive Oil

Spinach and Bacon Salad

Ingredients: 1 lb. spinach1/2 lb. mushrooms, sliced3 hard boiled eggs, sliced10 slices bacon, cooked and crumbled (save fat)1/2 c. Tuscan Herb Olive Oil or Herbes de Provence Olive Oil3 Tbsp. bacon fat1/4 c. ketchup1/4 c. Pinot Nero Balsamic (or try Oregano White Balsamic)1 Tbsp. Worcestershire sauce2 Tbsp. sugar1/2 small onion, grated Instructions: Put spinach, mushrooms, and eggs in a bowl. Cook bacon and crumble on top of salad. Mix bacon fat, ketchup, vinegar, oil, Worcestershire, sugar, and onions. Pour over salad and serve immediately.

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Pumpkin Sweet Potato Soup with Flatbread

Ingredients:Soup:1 large sweet potato2 Tbsp. Roasted Pumpkin Seed Oil2 cloves garlic, pressed1 medium white onion, diced1 orange bell pepper, chopped3 c. fresh pumpkin puree2 c. chicken brothGreek yogurt or sour creamsalt and pepper, to tasteFlatbread:2 Tbsp. Herbes de Provence Oil1 1/3 c. plain Greek yogurt1-2 c. flour (divided)1 tsp. baking powder1/2 tsp. saltExtra Virgin Olive Oil, for frying Instructions: Soup: Preheat oven to 400⁰F. Wash sweet potato and cut in half lengthwise, place on baking sheet lined with parchment paper and bake for 40 minutes to an hour until tender. While potato is cooking, heat 2 tablespoons of oil in...

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Ribollita (Tuscan Bean Soup)

Ingredients:For Cooking the Beans:225g dried kidney beans, soaked for about 12 hours in cold water1 onion, cut into quarters1 small celery stalk, cut into pieces3 garlic cloves, slicedsprigs of fresh sage, rosemary and parsley For the Soup:5 Tbsp. Herbes de Provence Olive Oil1 onion, sliced1/2–1 tsp. crushed dried chilliessalt and black pepper2 ripe fresh tomatoes, peeled, seeded and coarsely chopped1 Tbsp. tomato puree3 potatoes, cut into small cubes2 carrots, cut into small cubes1 small leek, white and green parts, cut small3 celery stalks, cut into small pieces250g kale, shredded200g savoy cabbage, shredded2 garlic cloves, sliced3 or 4 sprigs fresh thyme...

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Turkey, Kale, and Quinoa Soup

ingredients: 2 Tbsp. Herbes de Provence Oil5 large shallots, chopped3 medium carrots, peeled and cut into 1/2 inch pieces1 large red bell pepper, cut into 1/2 inch pieces8 oz. ground white turkey meat, broken into small chunks5 c. low sodium chicken broth1 (15 oz.) can diced tomatoes, drained1 c. cooked quinoa1 small bunch kale, center ribs removed, leaves coarsely chopped (4 packed c.)1 tsp. kosher salt1/2 tsp. freshly ground black pepper1/4 c. chopped flat-leaf parsley leaves1/4 c. freshly grated Parmesan cheese Instructions: Heat the oil in a large pot over medium-high heat. Add the shallots, carrots, and the bell pepper...

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Baguette Provence with Goat Cheese

Ingredients:1 French baguette, fresh3 Tbsps. Herbes de Provence Olive Oilsea salt and pepper, to taste2 c. soft goat cheese, spreadable Instructions: Slice baguette to desired thickness, drizzle each slice with Herb de Provence Olive Oil, salt and pepper. Bake until golden brown, 8-12 minutes at 375F. Spread soft goat cheese over each slice, serve with pistou if desired.

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Baked Brie with Provence Caramelized Onions

Ingredients:1/4 c. Herbes de Provence Olive Oil1 yellow onion, sliced1 Granny Smith apple, peeled, cored, and sliced8 oz. Brie cheese1 sheet frozen puff pastry, thawed Instructions: Preheat oven to 400F (205C). Heat 3 tablespoons of oil in a skillet over medium heat. Cook and stir onion and apple in butter until tender and browned. Set aside. Arrange Brie on top of thawed puff pastry. Top the cheese with the apple and onion mixture. Fold puff pastry over the cheese, and pinch closed. Brush with remaining Herbes de Provence Olive Oil. Bake about 20 to 25 minutes, or until golden brown....

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Caramelized Onion Pizzette

Ingredients:2 Tbsp. Extra Virgin Olive Oil2 large onions, sliced (about 1 cup)Kosher salt and ground black pepper, to taste1 tsp. sugar3/4 c. goat cheese, crumbled3 oz. prosciutto (about 5 large slices), cut into 2 by 2 inch pieces2 tsp. Herbes de Provence Olive Oilparsley or rosemary sprigs, for garnish Instructions: In a large, heavy skillet, heat the Extra Virgin Olive Oil over low heat. Add the onions, salt, and sugar. Stir to combine. Continue cooking over very low heat, stirring occasionally, until the onions are caramelized and dark golden brown, about 45 minutes to 1 hour. Preheat oven to 475°F....

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Cordon Bleu Crostini

Cordon Bleu Crostini

Ingredients:2 chicken breasts2 Tbsp. Rosemary Olive OilApplewood Smoked Black PepperSaltwest Roasted Garlic Infused Sea SaltSliced Black Forest Ham, cut in half1 block Swiss cheese, cut into 1/4 inch slices1 baguette2 Tbsp. Herbes de Provence Olive OilRed Pepper Jelly Instructions: Sautee chicken in Rosemary Olive Oil, Applewood Smoked Black Pepper and Roasted Garlic Infused Sea Salt until done. Brush baguette slices with Herbes de Provence Olive Oil. Toast baguette in oven for 5 minutes at 275F or until toasty. Put diced chicken onto ham slice and roll up. Top the baguette with rolled up ham slices, then with 2 Swiss cheese...

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Creamy Chicken Paillard With Avocado Salad

Ingredients:1 lb chicken cutlets1/2 tsp. Herbes de Provence1 pinch salt1 pinch pepper2 tsp. Herbes de Provence Olive Oil1/4 c. whipping cream, (35%)1 Tbsp. Sicilian Lemon White BalsamicAvocado Salad: 1 ripe avocado7 c. spring salad mix1/2 c. thinly sliced radishes, (about 4)1/4 c. coarsely torn fresh tarragon1/4 c. chopped fresh chives4 tsp. Mild or Medium Extra Virgin Olive Oil2 tsp. Mango White Balsamic Vinegar2 tsp. lemon juice1 pinch salt1 pinch pepperInstructions: Sprinkle chicken all over with Herbes de Provence, salt and pepper. In large skillet, heat oil over medium heat; cook chicken, turning once, until no longer pink inside, about 6...

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Lamb Shanks Braised in Balsamic Tomato Sauce

Ingredients:4 lamb shanks, (about 1-1/2 lb)1 tsp. sea salt1 tsp.Herbes de Provence1/4 tsp. pepper1 Tbsp. Herbes de Provence Olive OilBalsamic Tomato Sauce: 1 Tbsp. Medium or Robust Extra Virgin Olive Oil1 onion, diced3 cloves garlic, minced1 bay leaf1/4 tsp. sea salt1/4 tsp. pepper1 can (28 oz.) whole tomatoes2 Tbsp. granulated sugar2 Tbsp. Oregano White Balsamic Vinegar2 Tbsp. tomato paste1 sprig fresh basilInstructions: Place lamb in dish; rub all over with salt, herbes de Provence and pepper. Cover and refrigerate for 4 hours. (Make-ahead: Refrigerate for up to 24 hours). In large skillet, heat oil over medium-high heat; brown lamb, in...

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Herb Roasted Turkey Breast

Ingredients:1 whole bone-in turkey breast, 6 1/2 to 7 pounds1 Tbsp. minced  Black Garlic 2 tsp. Metropolitan Chef Tarragon Mustard Rub2 Tbsp. Herbes de Provence Olive Oil2 tsp. sea salt1 tsp.  Peppercorns2 Tbsp. Sicilian Lemon White Balsamic 1 c. dry white wine Instructions: Preheat the oven to 325F. Place the turkey breast, skin side up, on a rack in a roasting pan. In a small bowl, combine the garlic, Tarragon Mustard rub, Herbs de Provence Olive Oil, salt, pepper, and Lemon White Balsamic to make a paste. Loosen the skin from the meat gently with your fingers and smear half...

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Espresso Balsamic Marinated Steak

Ingredients:1/2 c. Espresso Balsamic Vinegar1/4 c. dry Sherry1/4 c. brewed strong coffee or espresso1/2 c. medium or robust Extra Virgin Olive Oil Half a head of garlic, roasted* (6-8 cloves)2 medium-sized shallots, roasted*1 Tbsp. Herbes de Provence Olive Oil1 Tbsp. sea salt1 Tbsp. cracked black pepper2 lb. steak (for example, 3 or 4 New York strip steaks Instructions: Whisk all ingredients together (except the steaks) in a non-aluminum bowl and pour into large plastic bag. Place the steaks in the bag and seal with as little extra air as possible. Rearrange the steaks around inside the bag until they are...

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Provence Roasted Trout

Ingredients:1/4 c. Herbes de Provence Olive Oil4 whole boneless rainbow troutsea salt and freshly ground black pepper, to taste8 thin slices lemon1 bunch fresh thyme sprigs2 c. watercress leaves4 radishes, thinly sliced1/2 c. coarsely crumbled feta cheese1/4 c. walnuts, toasted and coarsely chopped1/4 c. Crème Fraîche Instructions: Preheat oven to 500F with a rack set in upper third of oven. Place trout on parchment place baking sheet skin-side down. Season cavity of each trout generously with Herbes de Provence Olive Oil , salt and pepper; top each with 2 to 4 sprigs of thyme and 3 lemon slices. Fold over...

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Provence Grilled Asparagus

Ingredients:2 lbs. jumbo asparagus2 Tbsp. Herbes de Provence Olive Oilsea salt and freshly ground black pepper Instructions: Heat grill or a grill pan until medium hot. Snap off and discard the tough ends of the asparagus. Place asparagus in a bowl. Drizzle Herbes de Provence Olive Oil over asparagus; season with salt and pepper. Grill, turning every few minutes, until tender, about 12 minutes.

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Sweet Potato Packets

Sweet Potato Packets

Sweet Potato Packets - Cute and yummy little packets of goodness. Uses Herbes De Provence Olive Oil and Sicilian Lemon White Balsamic. Tested in our BBQ Cooking Class.

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