673 herbes de oil Recipes

skinless boneless chicken breast halves (5 to 6 oz each), balsamic vinegar, olive oil, coarse kosher salt, divided, freshly ground black pepper, divided, herbes de provence, blue cheese , cut into 6 slices

boneless skinless chicken breast halves (5 to 6 oz each), balsamic vinegar, olive oil, salt, fresh ground black pepper, divided, herbes de provence, blue cheese , cut into 6 slices

onions, peeled (roots trimmed but still attached) and quartered, stalk celery, quartered, garlic cloves, lightly crushed and peeled, extra-virgin olive oil, boneless leg of lamb, trimmed, rolled , and tied, herbes de provence, kosher salt, freshly ground black pepper, carrots, peeled and cut into 3-inch-long pieces, celery root, peeled and cut into 1 1/2-inch chunks, dry white wine, low-sodium beef broth or chicken broth

fresh zucchini, thinly sliced (about 6 medium zucchini or 4 cups), chopped onion, olive oil, garlic clove, minced, herbes de provence (or herbes de napa), salt & freshly ground black pepper, to taste, fresh flat-leaf parsley, chopped, pesto sauce, eggs, beaten, grated gruyere cheese or 1 cup swiss cheese, plus a little extra for topping, crescent roll dough (or use your favorite shortcrust pastry recipe, see note)

red peppers, cored and cut into 1-inch wide strips, zucchini , quartered lengthwise and cut into 1-inch cubes, summer squash , quartered lengthwise and cut into 1-inch cubes, cremini mushrooms, halved, yellow onion, peeled and sliced into 1-inch strips, extra-virgin olive oil, salt, divided, freshly ground black pepper, divided, dried italian herb mix or herbs de provence, penne pasta, marinara sauce (store bought or homemade ), grated fontina cheese, grated smoked mozzarella, frozen peas, thawed, grated parmesan, plus 1/3 cup for topping, butter, cut into small pieces

boneless skinless chicken breast halves (5 to 6 oz each), balsamic vinegar, olive oil, coarse kosher salt, divided, fresh ground black pepper, divided, herbes de provence, divided, blue cheese , cut into 6 slices

artichokes, trimmed, herbes de provence, garlic cloves (rough chopped), rosemary (chopped fine ), thyme (chopped fine ), onion powder, olive oil, salt (grey or sea), pepper, light mayonnaise, sierra nevada mustard (i like the stout mustard or a brown mustard or grey poupon mix), garlic cloves (minced ), ground red pepper, mexican cayenne pepper, garlic powder, ground grey salt, ground black pepper

frozen organic corn kernels, sliced mushrooms, crushed garlic, chopped fresh flat-leaf parsley, herbs de provence, divided, balsamic vinegar, salmon fillet, extra-virgin olive oil

fennel seed, crushed, fresh rosemary, sage, oregano, thyme leaves, chopped, olive oil, white wine vinegar

fresh zucchini, thin sliced (about 6 medium. zucchini or 4 cup), chopped onion, tb olive oil, garlic clove,minced, herbes de provence (or herbes de napa), salt and pepper, fresh flat-leaf parsley,chopped, tb pesto sauce, eggs,beaten, grate gruyere cheese or swiss cheese, crescent roll dough

yeast, water, warm, all-purpose flour, whole wheat flour, safflower oil, sugar, salt, garlic powder, herbes de provence (you can buy this, or try ), cornmeal

extra-firm tofu, drained and patted dry, extra-virgin olive oil, herbs de provence, kosher salt, freshly ground black pepper, ripe haas avocado, peeled and pitted, fresh flat-leaf parsley leaves, vegetable broth, extra-virgin olive oil, fresh lime juice (about 1 large lime), garlic, peeled and smashed, lime , zested, salt and freshly ground black pepper

butter , for baking dish, farro, water, kosher salt, grated extra-sharp cheddar, grated mozzarella, whole milk, herbes de provence, kosher salt, freshly ground black pepper, thick slices multi-grain or whole-grain bread, preferably 1 day old, torn into 1/2-inch pieces, extra-virgin olive oil, for drizzling

red-skinned potatoes (about 1 3/4-inch diameter), scrubbed, white-skinned potatoes (about 1 3/4-inch diameter), scrubbed, herbes de provence, plus extra for garnish, garlic, minced, extra-virgin olive oil, plus extra for drizzling, salt and freshly ground black pepper

extra-virgin olive oil, garlic, minced, onion, thinly sliced, red bell pepper, cored, seeded and thinly sliced, herbes de provence, kosher salt, freshly ground black pepper, extra-virgin olive oil, boneless rib eye steak , cut into 1/4-inch-thick slices, kosher salt, freshly ground black pepper, jarred tomato-basil sauce , such as giada de laurentiis for target, kaiser rolls, halved, arugula, sharp provolone

bread flour, yeast, wheat flour, sugar, salt, dried herb (thyme or mixed italian or herbes de provence-- i added more), water (i used some of the liquid from the container of olives along with the ), olive oil, pitted and chopped olives (recipe said black, i used a mixture from the supermarket olive bar and made it 1/2 cup,and varied the size of the pieces so there would be a few big chunks)

filet mignon medallions, herb marinade mix (recommended : mccormick grill mates), herbs de provence, cognac, black and raspberry vinegar, olive oil, frozen blackberries, thawed, butter, fresh blackberries, for garnish

rib-eye steak, boneless, olive oil, herbes de provence, salt, freshly ground black pepper, black olives, pitted, red wine vinegar, dijon mustard, garlic clove, salt, freshly ground black pepper, extra-virgin olive oil, vegetable oil, chopped fresh flat-leaf parsley