Combine olives, peas, mixed greens, celery and herbs. Whisk together olive oil, lemon juice and herbs de provence then toss with salad.
he container 80% full. (The herbs will take up room in
ith mustard, salt, pepper and Herbs de Provence.
Cook the sauce on
Cut each breast in half.
Dredge in mixture of flour, salt and pepper.
Saute breasts in butter until lightly brown.
Add garlic, sliced scallions and mushrooms for 10 minutes.
Add herbs de provence.
Then add juice of lemon, wine and stock.
Simmer for 20 minutes until done.
igh heat.
Add the herbs de Provence, and cook, stirring constantly, for
Melt butter in large, heavy skillet (preferably nonstick). Sprinkle chicken breasts with salt, pepper and the herbs de Provence, pressing herbs into the chicken.
Place chicken in the foaming butter and cook approximately 2 1/2 minutes on each side. Then remove from heat. Cover skillet and set aside for 8 to 10 minutes.
Place potatoes in stockpot & cover with salted water. Bring to boil over high heat.
Cook 8-10 minutes until potatoes are just tender. Drain and set aside.
In large skillet , heat oil over medium heat. Add herbs de Provence.
Cook, stirring constantly, 10-15 seconds.
Add drained potatoes, coarse salt, and lemon juice; toss to coat.
Cook 2-3 minutes & remove from heat. Sprinkle with pepper and flaked sea salt.
mportant to use a herbes de Provence recipe that has lavender. Some recipes
Melt butter in small saucepan; add garlic and cook 1 minute.
Stir in herbs de Provence.
Place popcorn in large bowl.
Toss flavored butter mixture over popcorn; serve immediately.
Preheat oven to 375\u00b0.
Place potatoes in a roasting pan. Pour oil over potatoes and sprinkle with pepper and herbs de Provence.
Stir potatoes to coat all sides. Bake, uncovered, for about 1 hour or until potatoes are fork tender. Stir occasionally while roasting.
Preheat oven to 350 degrees.
Mix ground beef, egg, bread crumbs, Herbs de Provence, salt, and onion mix.
Shape into a loaf and place in an ungreased loaf or baking pan. Cook for 1 hour.
Glaze: Mix Ketchup, light brown sugar, worcestershire, and liquid smoke.
Half way through cooking time remove meatloaf and cover top with glaze return to oven for remaining time.
Cook rice as per instruction on package, reserve.
In skillet, melt oive oil with butter, saute onions, celery, green pepper and mushrooms until tender.
Add garlic, cook for another minute.
Season with herbs de provence, salt and pepper.
incorporate rice to vegetables.
Add lemon juice, reserved cooking liquid, zests and parmesan cheese, mix well.
Transfer into a serving dish.
Serve with any meat you wish!
breast.
Sprinkle the Herbs de Provence over the chicken.
Roast
ablespoons of butter, the herbes de Provence, oil, and 1 1/2
00b0F. Whisk together marmalade, mustard, herbs, garlic, 2 tbsp orange juice
live oil then coat in Herbs de Provence and season. Heat a large
red pepper flakes, salt& pepper, herbs de provence, and great northern and black
o the boil, add the herbs de Provence and season to taste. Stir
Combine arugula, hearts of palm, coriander. Microwave asparagus until slightly cooked (about 35 seconds). Add asparagus, herbs de provence, sea salt, pepper, sunflower oil and toss. Crumble cheese and toss again. Serve cold or at room temperature.
Combine butter, herbs, garlic, 1/4 tsp lemon zest and 1 tsp lemon juice. Divide in half. Melt half and chill the remainder.
Preheat grill. Season steaks and sprinkle on both sides with seasoning mix. Brush with melted butter then grill over medium-high heat for 8-10 mins, turning once, or until cooked to your liking. Let rest for 5 mins.
Meanwhile, in a large frying pan, heat oil over medium heat. Cook red onion and tomatoes for 5 mins. Season and add lemon juice and herbs de Provence.