Pesto¼ cup parmesan ¼ cup pine nuts 3 cups of fresh basil leaves (loosely packed) 2 cloves of garlic ½ cup of olive oil Combine paremesan,...
Lemon Vinaigrette1/4 cup extra virgin olive oil 1/4 cup fresh lemon juice 2 teaspoons minced fresh oregano (or 1/2 teaspoon dried oregano) 2 garlic...
Poussin Vallee D’Auge Yield: 6 servings 6 poussins or cornish game hens Salt and pepper 4 tbsp unsalted butter, softened 2 cups pearl onions ½ cup Calvados ¾...
Pistou SoupYield: 8-10 servings 2 tablespoons extra-virgin olive oil 2 carrots, halved lengthwise and thinly sliced 1 medium onion, chopped 2 to 3...