Recipes

• Salmon Provencal

  Preheat oven to 400. In a large bowl, combine the tomatoes, shallots tarragon, basil and chives. In another bowl, whisk together the lemon juice, balsamic, oil and salt to taste. Add the tomato mixture, toss to coat. Arrange salmon fillets on an oiled baking sheet. Drizzle with oil and season lightly with salt. Bake until salmon is cooked through 10-12 minutes. To serve, spoon a couple tablespoons of the tomato mixture over fillets.

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  Provencal Appetizer

  Slice eggplant, zucchini and pepper marinate in Herbes de Provence oil for 1-2 hours. Place foil on grill and place drained vegetables on foil. Sprinkle with salt and pepper and cook. Remove from grill and top with goat cheese and chopped tomatoes. Can be served over crusty bread.

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  Herbes de Provence Chicken

  Mix the flour and paprika. Roll the chicken breasts in flour mixture. Heat oil in pan and brown chicken. Remove meat and sauté the garlic. Add the wine and scrape the brown bits from the bottom of the pot, when sauce is made, turn down heat. Return chicken to sauce and sprinkle with desired herbs. Bake at 300 for 2 ½ hours until tender.

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  Herbes de Provence Asparagus

  Preheat oven to 400. Line a baking sheet with foil. Toss the asparagus with oil, salt and pepper. Spread the asparagus onto the baking sheet in a single layer. Roast in preheated oven until tender and lightly browned, about 12 minutes.

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  Healthy Heaven Baked French Fries

  Preheat oven to 425. Wash potatoes and peel them if you like. Cut potatoes in half lengthwise and then in half lengthwise again. Cut into strips, as thin as possible. Place cut up fries in a Ziploc bag and add oil, shake to coat. In a small bowl, mix all spices and dump into bag, shake again. Line cookie sheets with foil. Brush with additional oil. Arrange fries on sheet and sprinkle cheese over potatoes. Bake 30-45 minutes until golden brown and cooked through.

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  Grilled Romaine Hearts

  In a small bowl, whisk oil and vinegar. Generously brush over all surfaces of romaine. Grill romaine, uncovered, over medium high heat for 1-2 minutes until slightly charred and wilted; turning once. Salt and pepper to tast