FLAVORS OF PROVENCE

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This blend of French aromatics is perfect for livening up vegetables, bean dishes, rice, and seafood. The lavender component gives each dish a floral note that is uniquely French.

Suggested recipes: Pan-sautéed Trout; Fennel crusted Scallops; Bean Cassoulet; Chicken Hindquarter Confit; Corn Chowder;

Ingredients:

  • 2 teaspoons dried rosemary
  • 3/4 teaspoons dried thyme leaves
  • 3/4 teaspoon dried rubbed sage
  • 1 3/4 teaspoon dried parsley flakes
  • 2 teaspoon dried lavender

Method:

Blend and store in air tight container. Use to liven up vegetables, bean dishes, grains like rice and your favorit seafood dish




TO RECIPES

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