Garlic Parmesan Spaghetti Squash

Garlic Parmesan Spaghetti Squash Ingredients For the spaghetti squash: 1 spaghetti squash (about 2-3 pounds) 2 Tablespoons FRENCH PANTRY Roasted Garlic Olive Oil For the sauce: 8 Tablespoons unsalted butter, divided 3 cloves garlic ¼ cup vegetable broth 4 ounces...

Savory Palmiers

Savory Palmiers Ingredients 1 sheet frozen puff pastry, thawed ⅓ cup FRENCH PANTRY Olive, Artichoke or Tomato Tapenade ½ cup Mozzarella Cheese, grated ¼ cup Parmesan Cheese, grated FRENCH PANTRY Sel Gris Salt FRENCH PANTRY Pep Rally Peppermill 1 egg Instructions...

FRENCH PANTRY Chicken Salad

FRENCH PANTRY Chicken Salad Ingredients 2-3 boneless skinless chicken breasts 1 Tablespoon FRENCH PANTRY Herbs de Provence Oil ½ Tablespoon FRENCH PANTRY Herbs de Provence Herb Blend 1 teaspoon FRENCH PANTRY Sel Gris Salt 1 teaspoon FRENCH PANTRY Timut Pepper ½ cup...

Cilantro Lime Slaw

Cilantro Lime Slaw Ingredients ¼ head green cabbage ¼ head red cabbage 1-2 medium carrots ½ bunch cilantro ½ fresh lime 1 teaspoon FRENCH PANTRY Lavender Honey 1 Tablespoon FRENCH PANTRY Tahitian Lime Oil 1 Tablespoon FRENCH PANTRY Mango, Coconut, Traditional White,...

Pasta Fresca with Zoodles

Pasta Fresca with Zoodles Ingredients 12 ounces Zoodles (2 large zucchini, spiralized or cut into Zoodles with your Mandoline) 1 pint cherry tomatoes, halved 1 cup baby spinach, chopped in Eco-Chop, optional 1 Tablespoon FRENCH PANTRY Extra Virgin Olive Oil 4 cloves...