Appetizers
Mussels
2 lbs Fresh Mussels
2 tbsp ChezJane Herbes de Provence
1/2 c White Wine
Milk
Clean mussels from seaweed & barnacles. Soak in milk for at least 20 minutes. Mix the white wine & Herbes de Provence spread together. Once soaked, rinse the mussels and steam them in a large pot with the mixture of wine & garlic spread at the bottom.
2 lbs Fresh Mussels
2 tbsp ChezJane Herbes de Provence
1/2 c White Wine
Milk
Clean mussels from seaweed & barnacles. Soak in milk for at least 20 minutes. Mix the white wine & Herbes de Provence spread together. Once soaked, rinse the mussels and steam them in a large pot with the mixture of wine & garlic spread at the bottom.
Main Courses
Garlic Salmon
1 tbsp ChezJane Herbes de Provence (or more depending on your taste)
1 Salmon Fillet
1 Whole Lemon (sliced into rounds)
Lay parchment paper down on a baking sheet & grease. Place lemon slices under salmon skin. Coat top of salmon with ChezJane Herbes de Provence spread. Bake at 350° til the internal temperature reaches 145°.
Roasted Garlic Chicken
1 3-3.5lb chicken (you may also use pieces)
ChezJane Herbes de Provence
Put a few slits in the chicken and spread ChezJane Herbes de Provence spread generously over chicken. Bake at 375° until the internal temperature of the chicken reaches 165°.
1 tbsp ChezJane Herbes de Provence (or more depending on your taste)
1 Salmon Fillet
1 Whole Lemon (sliced into rounds)
Lay parchment paper down on a baking sheet & grease. Place lemon slices under salmon skin. Coat top of salmon with ChezJane Herbes de Provence spread. Bake at 350° til the internal temperature reaches 145°.
Roasted Garlic Chicken
1 3-3.5lb chicken (you may also use pieces)
ChezJane Herbes de Provence
Put a few slits in the chicken and spread ChezJane Herbes de Provence spread generously over chicken. Bake at 375° until the internal temperature of the chicken reaches 165°.
Side Dishes
Green Beans
1 lb fresh green beans, halved
1 tbsp ChezJane Herbes de Provence Spread
1 tbsp olive oil
In a large skillet, heat the olive oil and proceed to add the green beans. Halfway through cooking, add the garlic spread until well mixed. Serve warm.
Roasted Garlic Potatoes
1 lb Russet potatoes, cut into bite sized pieces
1 tbsp ChezJane Herbes de Provence Spread
1 tbsp olive oil
1/4 cup lemon juice
1 tsp salt
Mix all ingredients in a large mixing bowl or zip top bag. Pour contents of zip top bag into an oven safe pan and roast for 45 minutes at 375° or until potatoes can be easily pierced with a fork.
1 lb fresh green beans, halved
1 tbsp ChezJane Herbes de Provence Spread
1 tbsp olive oil
In a large skillet, heat the olive oil and proceed to add the green beans. Halfway through cooking, add the garlic spread until well mixed. Serve warm.
Roasted Garlic Potatoes
1 lb Russet potatoes, cut into bite sized pieces
1 tbsp ChezJane Herbes de Provence Spread
1 tbsp olive oil
1/4 cup lemon juice
1 tsp salt
Mix all ingredients in a large mixing bowl or zip top bag. Pour contents of zip top bag into an oven safe pan and roast for 45 minutes at 375° or until potatoes can be easily pierced with a fork.