Type what you have

Ingredients

• ✓ herbes de provence
• egg
• milk
• sunflower seed
• flax seed
• chervil
• garlic
• salt
• black pepper
• olive oil
• basil
• gouda cheese
• basil

Instructions

1. 1 Combine eggs, milk, sunflower seeds, flax seeds, chervil, Italian herbs, garlic, salt, and pepper in a bowl and mix with a fork.
2. 2 Heat olive oil in a nonstick skillet over medium heat. Pour in egg mixture. Cook until egg starts to set, about 5 minutes. Sprinkle with dried basil and lay sliced Gouda cheese on top. Cut into 2 halves using a spatula. Fold each omelette in half and turn over. Cook for another minute. Serve garnished with fresh basil.

By Norah_Hannel

Ingredients

• ✓ herbes de provence
• butter
• onion
• salt
• black pepper
• spinach
• butter-flavored cooking spray
• bread
• mozzarella cheese
• egg
• skim milk

Instructions

1. 1 Melt butter in a medium skillet over medium heat. Add onion and saute until soft, about 5 minutes. Add herbes de Provence, salt, and pepper; continue to cook for 1 minute more. Stir in spinach, remove from heat, and set aside.
2. 2 Spray the inside of a 3-quart (9x13-inch) baking dish with cooking spray. Layer the bottom of the dish with 1/3 of the bread cubes. Top with 1/3 of the spinach mixture and 1/3 mozzarella cheese. Repeat these layers twice more with remaining bread, spinach mixture, and cheese.
3. 3 Combine eggs, milk, salt, and pepper in a medium bowl. Whisk together until blended. Pour evenly over the bread and spinach layered in the baking dish. Cover with plastic wrap and chill for at least 8 hours, up to 1 day.
4. 4 Remove from the refrigerator 30 minutes before baking to allow pan to get to room temperature.
5. 5 Meanwhile, preheat the oven to 350 degrees F (175 degrees C).
6. 6 Bake, uncovered, in the preheated oven until puffed, golden brown, and cooked through, 45 to 55 minutes. Let stand at least 5 minutes before serving.

By Sarah

Ingredients

• ✓ herbes de provence
• cheddar cheese
• pastry shell
• chicken
• spinach
• sweet onion
• egg
• half and half
• mayonnaise
• salt
• black pepper
• salt-free seasoning blend

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Sprinkle 1/4 cup Cheddar cheese into pastry shell. Mix together chicken, spinach, remaining 3/4 cup Cheddar cheese, and onion in a medium bowl; transfer mixture to pastry shell.
3. 3 Whisk together eggs, half-and-half, mayonnaise, salt, black pepper, seasoning blend, and herbes de Provence in a second medium bowl until well combined; pour over chicken mixture.
4. 4 Bake in the preheated oven until a knife inserted into the center comes out clean, 35 to 40 minutes. Let stand for 15 minutes before slicing and serving.

By wetteland

Ingredients

• ✓ herbes de provence
• cooking spray
• butter
• mushroom
• salt
• black pepper
• scallion
• swiss chard
• water
• egg
• milk
• parmesan cheese
• mustard
• sun-dried tomato

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Grease 7 muffin cups with cooking spray.
2. 2 Melt butter in a large skillet over medium heat. Add mushrooms, herbes de Provence, salt, and pepper; cook and stir until mushrooms are tender and begin to brown, about 5 minutes. Stir in scallions and cook until softened, 1 to 2 minutes. Add chard and water; cook and stir until wilted, about 2 minutes. Remove from heat and cool for 5 minutes.
3. 3 Whisk together eggs, milk, Parmesan cheese, and Dijon mustard in a large bowl until well combined. Fold in mushroom mixture and sun-dried tomatoes. Pour egg mixture into the prepared muffin cups.
4. 4 Bake in the preheated oven until puffed and golden brown, about 15 minutes. Cool frittatas for 5 minutes before lifting out of the muffin cups.

By LauraF

Ingredients

• ✓ herbes de provence
• cherry tomato
• olive oil
• salt

Instructions

1. 1 Preheat air fryer to 400 degrees F (200 degrees C) for 5 minutes.
2. 2 Mist cherry tomatoes with olive oil cooking spray and sprinkle on herbs and salt. Set in the air fryer basket.
3. 3 Lower temperature to 370 degrees F (185 degrees C) and air-fry for 8 minutes.

By thedailygourmet

Ingredients

• ✓ herbes de provence
• feta cheese
• chile pepper
• lemon zest
• olive oil

Instructions

1. 1 Place feta cheese in a glass jar. Add chile pepper, herbes de Provence, and lemon zest. Fill jar with olive oil so feta is completely covered and seal.
2. 2 Marinate in a cool place, but not in the refrigerator, for 3 to 4 days. Remove chile pepper before serving.

By mannkochtgut

Ingredients

• ✓ herbes de provence
• chicken
• salt
• black pepper
• vegetable oil
• clay brick
• aluminum foil

Instructions

1. 1 Preheat the oven to 425 degrees F (220 degrees C).
2. 2 Use kitchen shears to cut down both sides of the backbone. Remove backbone and discard. Cut through breastbone from the inside until chicken folds out like a book and lays flat.
3. 3 Season chicken all over with salt and black pepper. Sprinkle herbes de Provence on the inside. Let sit at room temperature for 20 to 30 minutes; pat dry with paper towels. Brush skin-side of chicken with oil and season again with salt and black pepper.
4. 4 Heat an ovenproof cast iron skillet over high heat until very hot, about 5 minutes. Place chicken, skin-side down, in the hot skillet and place bricks evenly on top to weigh down chicken.
5. 5 Roast chicken in the preheated oven for 25 minutes. Remove bricks, turn chicken over, and continue roasting until juices run clear and meat is no longer pink at the bone, 5 to 15 minutes more. An instant-read thermometer inserted into the thickest part of the thigh, near the bone, should read 165 degrees F (74 degrees C).
6. 6 Preheat the oven's broiler and broil chicken until skin is crispy and golden, 1 to 3 minutes.

By John Mitzewich

Ingredients

• ✓ herbes de provence
• butter
• parmesan cheese
• garlic
• marjoram
• basil
• oregano
• parsley
• black pepper
• bread

Instructions

1. 1 Gather ingredients and preheat the oven to 350 degrees F (175 degrees C).
2. 2 Mix butter, Parmesan cheese, garlic, marjoram, basil, fines herbs, oregano, parsley, and pepper together in a bowl until thoroughly combined.
3. 3 Slice Italian bread loaf in half lengthwise; spread each half generously with the garlic butter mixture. Transfer onto a baking sheet.
4. 4 Bake on the top rack of the preheated oven until butter mixture melts and bubbles, about 10 to 15 minutes. Turn on the oven's broiler and broil until the bread is your desired shade of golden brown, 1 to 2 more minutes.

By mika4269

Ingredients

• ✓ herbes de provence
• penne pasta
• bacon
• chicken thigh
• garlic salt
• butter
• all-purpose flour
• milk
• fontina cheese
• parmesan cheese
• provolone cheese
• sun-dried tomato

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes.
2. 2 Meanwhile, place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned and desired crispness is reached, 6 to 10 minutes. Drain bacon on paper towels.
3. 3 Add chopped chicken thighs, garlic salt, and cantanzaro herbs to skillet and cook until chicken is no longer pink in the center and the juices run clear, about 6 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove chicken to a plate.
4. 4 Melt butter in a saucepan over medium heat until a pinch of flour sprinkled into the oil just begins to bubble. Whisk in flour to form a thick paste the consistency of cake frosting. Slowly add in milk, stirring constantly. Allow mixture to thicken, while stirring. Mix in fontina cheese, Parmesan, provolone, and sun-dried tomatoes. Stir to combine. Add drained pasta to sauce and mix well. Stir in cooked chicken and bacon.

By thedailygourmet

Ingredients

• ✓ herbes de provence
• butter
• all-purpose flour
• parmesan cheese
• garlic salt
• chicken breast
• black pepper
• chicken bone broth
• lemon juice
• caper
• white wine
• lemon

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Add butter to a large cast iron skillet and place into the oven to allow butter to melt — careful not to burn the butter.
2. 2 Combine flour, Parmesan cheese, herbs, and 1/2 teaspoon garlic salt in a shallow dish; mix to combine.
3. 3 Season chicken with remaining 1/2 teaspoon garlic salt and black pepper. Dredge in the flour mixture to coat evenly.
4. 4 Carefully remove the skillet from the oven using oven mitts and mix bone broth and lemon juice into the melted butter. Place the flour-seasoned chicken breasts in the skillet and sprinkle with capers. Spoon some of the melted butter mixture over the chicken.
5. 5 Return skillet to the oven and bake until chicken is no longer pink in the center and the juices run clear, 25 to 30 minutes. If the skillet liquid evaporates too quickly, add additional bone broth and lemon juice.
6. 6 Set an oven rack about 6 inches from the heat source and preheat the oven's broiler. Carefully pour wine into the bottom of the skillet. Broil chicken until lightly browned on top. Spoon the sauce over the chicken. Garnish with lemon slices.

By thedailygourmet

Ingredients

• ✓ herbes de provence
• turkey sausage
• water
• chicken soup base
• cannellini bean
• zucchini
• yellow onion
• carrot
• garlic
• spinach
• rosemary
• parmesan cheese

Instructions

1. 1 Turn on a multi-functional pressure cooker (such as Instant Pot) and select Saute function. Add sausage and sauté, breaking it into pieces with a wooden spoon, until browned, about 5 minutes. Add water, chicken soup base, beans, zucchini, onion, carrots, and garlic. Stir once.
2. 2 Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 3 minutes. Allow 10 to 15 minutes for pressure to build.
3. 3 Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Add spinach, Italian herbs, and rosemary; stir until spinach has wilted. Ladle minestrone into bowls and top with freshly grated Parmesan cheese.

By thedailygourmet

Ingredients

• ✓ herbes de provence
• turkey sausage
• portobello mushroom
• shallot
• butter
• oil
• garlic
• white wine
• potato gnocchi
• heavy cream
• red pepper flakes
• salt
• black pepper

Instructions

1. 1 Heat a heavy skillet over medium-high heat. Cook and stir sausage in the hot skillet until crumbly and no longer pink, about 7 minutes. Add mushrooms, shallots, butter, and oil; cook, stirring occasionally, until mushrooms and shallots are soft and beginning to brown, about 5 minutes. Add garlic and cook for 1 to 2 minutes. Pour in white wine and simmer until wine has reduced by half, about 5 minutes.
2. 2 Meanwhile, bring a large pot of lightly salted water to a boil. Cook gnocchi in boiling water until pasta floats to the top, 2 to 4 minutes. Drain.
3. 3 Add gnocchi, cream, Italian herbs, pepper flakes, salt, and pepper. Cook over medium-low heat until sauce has thickened, about 10 minutes.

By thedailygourmet

Ingredients

• ✓ herbes de provence
• chicken thigh
• chicken skin
• olive oil
• mushroom
• celery
• onion
• garlic
• tomato
• tomato paste
• water
• chicken bouillon
• red pepper flakes
• black pepper

Instructions

1. 1 Gather the ingredients.
2. 2 Rinse chicken thighs and pat dry with paper towels. Heat oil in the pot of an electric pressure cooker (such as Instant Pot) on Sauté mode; add chicken. Cook until browned, about 6 minutes per side. Transfer chicken to a plate, reserving drippings in the pot.
3. 3 Place mushrooms, celery, and onion in the pot; cook and stir until soft, about 5 minutes. Add garlic; cook until fragrant, about 2 minutes. Place chicken back in the pot; add tomatoes and tomato paste. Sprinkle with herbes de Provence. Top with water and bouillon.
4. 4 Close and lock the lid. Select high pressure according to manufacturer's instructions. Allow 10 to 15 minutes for pressure to build. Cook for 11 minutes.
5. 5 Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid carefully, turning it away from you. Test chicken for doneness; an instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C). Season to taste with red pepper flakes and black pepper.

By Diana71

Ingredients

• ✓ herbes de provence
• olive oil
• onion
• celery
• salt
• tomato
• garlic
• sugar
• salt
• anchovy paste
• white wine vinegar
• red pepper flakes
• tomato paste
• flat-leaf parsley
• water

Instructions

1. 1 Place olive oil, onion, celery, and a pinch of salt into a large heavy saucepan or Dutch oven over medium-low heat. Cook, stirring occasionally, until onions are very soft, about 15 minutes.
2. 2 Meanwhile, pour tomatoes with juice into a large bowl and use your hands to crush tomatoes until they look puréed. Set aside.
3. 3 Mix garlic into vegetable mixture in the saucepan; cook until fragrant, about 1 minute. Stir in sugar, 1 teaspoon salt, anchovy paste, white wine vinegar, Italian herbs, and red pepper flakes. Increase heat to medium; cook and stir just until liquid has evaporated.
4. 4 Mix in tomato paste until incorporated. Stir in hand-crushed tomatoes and parsley; bring to a boil. Reduce heat to low and bring to a simmer. Cook, stirring occasionally, until sauce thickens and flavors meld, about 1 1/2 hours. Add a little water as sauce cooks down to reach desired consistency.

By John Mitzewich

Ingredients

• ✓ herbes de provence
• water
• water
• olive oil
• bread flour
• sugar
• salt
• active dry yeast
• garlic
• olive oil
• parmesan cheese
• parsley
• onion powder
• salt
• black pepper

Instructions

1. 1 Place 1 cup plus 3 tablespoons water, 1 tablespoon olive oil, bread flour, white sugar, 1 teaspoon salt, and active dry yeast, respectively, in the pan of a bread machine. Select pizza cycle; press Start.
2. 2 Combine crushed garlic and 1/3 cup olive oil in a small bowl. Set aside to let it steep, about 30 minutes.
3. 3 Combine Parmesan cheese, parsley, onion powder, and herbes de Provence in another small bowl.
4. 4 Preheat oven to 425 degrees F (220 degrees C). Grease a large rimmed baking sheet with olive oil.
5. 5 Deflate dough and turn out into the baking sheet. Stretch dough gently out to 1/2-inch thickness, using your fingers to make dimples that will hold the toppings.
6. 6 Pour garlic and oil mixture onto dough and spread it evenly over the dough and edges with your hands. Sprinkle Parmesan cheese mixture evenly on top. Sprinkle dough with salt and freshly ground black pepper.
7. 7 Bake in the preheated oven until golden brown, 20 to 25 minutes. Remove from the oven and transfer from the baking sheet to a rack. Let cool, 5 minutes. Cut into squares with a pizza cutter.

By Amy Beth McMaster

Ingredients

• ✓ herbes de provence
• parmesan cheese
• spinach
• white wine
• chicken broth
• heavy cream
• penne pasta
• garlic
• red bell pepper
• butter
• olive oil
• chicken breast
• granulated garlic
• black pepper
• salt
• italian seasoning
• all-purpose flour

Instructions

1. 1 Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Combine flour, cantanzaro herbs, salt, pepper, and garlic in a shallow bowl. Dredge chicken through the mixture, shaking off excess flour.
2. 2 Add olive oil and butter to the pot; allow butter to melt. Add chicken and cook, in batches if necessary, until golden brown, about 3 minutes per side. Remove chicken to a plate. Cook bell pepper with garlic until softened, about 2 minutes, and transfer to a small silicone bowl.
3. 3 Add pasta to the bottom of the Instant Pot® and pour heavy cream on top. Add chicken broth and lightly stir to ensure all the pasta is coated with liquid.
4. 4 Add the elevated steamer rack. Place chicken on top of rack. Add silicone bowl of peppers to the side of the chicken. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 7 minutes. Allow 10 to 15 minutes for pressure to build.
5. 5 Release pressure using the natural-release method according to manufacturer's instructions, about 15 minutes. Release remaining pressure carefully using the quick-release method, about 5 minutes. Remove chicken, peppers, and the elevated rack.
6. 6 Select Saute function. Pour white wine into the cream sauce and add spinach. Cook and stir until spinach is wilted, 2 to 4 minutes. Stir in Parmesan cheese until melted. Sauce will thicken slightly as it cools. Serve pasta, sauce, and chicken together immediately.

By thedailygourmet

Ingredients

• ✓ herbes de provence
• balsamic vinegar
• parmigiano-reggiano cheese
• spinach
• olive oil
• pappardelle pasta
• red wine
• black pepper
• salt
• tomato sauce
• red bell pepper
• zucchini
• eggplant
• tomato
• garlic
• onion
• olive oil

Instructions

1. 1 Pour olive oil into a large pot over high heat. Add onion and garlic and saute for 2 minutes. Reduce heat and add tomatoes, eggplant, zucchini, bell pepper, tomato sauce, herbes de Provence, salt, and pepper. Stir in wine, cover, and simmer for 10 minutes. Uncover and simmer until vegetables are just tender, 12 to 15 minutes. Leave ratatouille warm in the pot until ready to use.
2. 2 Fill a large pot with lightly salted water and bring to a rolling boil. Cook pasta at a boil until tender yet firm to the bite, about 10 minutes. Drain, reserving 1/2 cup cooking water. Toss pasta with oil.
3. 3 Reheat ratatouille in an extra-large skillet over medium heat. Add pasta and spinach; toss just until spinach wilts. Add enough reserved pasta water to make a saucy consistency. Season with salt and pepper. Sprinkle with Parmigiano-Reggiano cheese and drizzle with balsamic vinegar.

By Juliana Hale

Ingredients

• ✓ herbes de provence
• chicken stock
• rice
• sea salt
• pepper

Instructions

1. 1 Bring chicken stock, rice, herbes de Provence, salt, and black pepper to a boil in a medium saucepan; stir together. Reduce heat to medium-low, cover, and simmer until rice is tender and liquid has been absorbed, about 20 minutes. Fluff with a fork before serving.

By Jennifer Green

Ingredients

• ✓ herbes de provence
• sandwich roll
• pepperoni
• mozzarella cheese
• garlic
• olive oil

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Cut 5 deep vertical slices into the rolls, making sure to leave the roll connected.
3. 3 Fold pepperoni in half and stuff each pepperoni into the vertical slices. Slice each piece of mozzarella cheese in half, and stuff into the vertical slices. Drizzle rolls with olive oil and sprinkle with Italian herbs and garlic.
4. 4 Bake in the preheated oven until mozzarella has melted, about 12 minutes.

By thedailygourmet

Ingredients

• ✓ herbes de provence
• almond flour
• coconut flour
• baking powder
• salt
• black pepper
• egg
• olive oil

Instructions

1. 1 Preheat the oven to 350 degrees F. Get out a large rimmed baking sheet.
2. 2 Whisk together almond flour, coconut flour, Italian herbs, baking powder, salt, and pepper in a large mixing bowl.
3. 3 Whisk eggs and oil together in a separate bowl until frothy. Pour egg mixture into the dry ingredients and mix together to form a dough. Shape dough into a ball.
4. 4 Transfer dough to a piece of parchment paper and top with a second sheet of parchment paper. Roll dough between the two sheets to a thickness of 1/4 inch.
5. 5 Remove and discard the top sheet of parchment paper. Slide the crust and the bottom sheet of parchment paper onto a large rimmed baking sheet.
6. 6 Bake in the preheated oven until the edges have started to crisp and the crust has started to brown all over, 15 to 20 minutes.
7. 7 Remove partially baked crust from the oven and top with desired toppings. See below for further cooking and serving instructions.

By King Arthur Flour

Ingredients

• ✓ herbes de provence
• asparagus
• olive oil
• salt
• black pepper

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C).
2. 2 Arrange asparagus in a casserole dish; brush with olive oil. Sprinkle herbes de Provence, salt, and black pepper over asparagus.
3. 3 Roast in the preheated oven until lightly browned, about 20 minutes.

By Howard

Ingredients

• ✓ herbes de provence
• prime rib roast
• butter
• black pepper
• kosher salt

Instructions

1. 1 Bring rib roast to room temperature, 2 to 6 hours. Preheat the oven to 500 degrees F (260 degrees C).
2. 2 Mix butter, pepper, and herbes de Provence together in a small bowl until well combined. Spread mixture evenly over roast. Season generously with salt.
3. 3 Roast in the preheated oven for 20 minutes. If your roast is larger or smaller than 4 pounds, multiply the exact weight times 5 minutes and adjust cooking time accordingly.
4. 4 Turn the oven off; do not open the door. Leave roast in the oven for 2 hours. The trapped oven heat will finish cooking the roast.

By John Mitzewich

Ingredients

• ✓ herbes de provence
• chicken breast
• parmesan cheese
• mayonnaise
• bread crumb

Instructions

1. 1 Preheat the oven to 425 degrees F (220 degrees C). Place chicken breasts in a baking pan.
2. 2 Mix Parmesan cheese and mayonnaise together in a bowl until well combined; spread evenly over chicken breasts. Coat with bread crumbs and sprinkle with herbes de Provence.
3. 3 Bake in the preheated oven until chicken breasts are no longer pink in the center and the juices run clear, 20 to 25 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

By EmmieYum

Ingredients

• ✓ herbes de provence
• summer squash
• olive oil
• garlic
• salt

Instructions

1. 1 Preheat the oven to 450 degrees F (230 degrees C).
2. 2 Cut each squash in half lengthwise. Cut halves in half crosswise to make four pieces. Cut each piece in quarters lengthwise for a total of 16 short spears from each squash.
3. 3 Place squash spears into a large bowl. Add olive oil and garlic; toss to coat evenly. Arrange squash mixture in a shallow baking dish and sprinkle with herbes de Provence, salt, and pepper.
4. 4 Roast in the preheated oven until squash and garlic start to brown, 5 to 10 minutes, checking squash after 5 minutes and again in intervals of 2 or 3 minutes to avoid burning.

By Sabbath Jackson

Ingredients

• ✓ herbes de provence
• chicken breast
• butter
• garlic salt
• garlic
• penne pasta
• heavy cream
• parmesan cheese
• black pepper

Instructions

1. 1 Slice chicken breast into 3 thin filets. Sprinkle all sides with 1 teaspoon garlic salt and cantanzaro herbs.
2. 2 Turn on a multi-functional pressure cooker (such as Instant Pot) and select Saute function. Melt 1 tablespoon butter. Add chicken breasts and sear on both sides until golden brown, about 5 minutes. Remove and set aside.
3. 3 Wipe out the pot. Melt remaining 1 tablespoon butter, and cook garlic until fragrant, about 1 minute. Add pasta and stir to coat in butter. Pour in cream and stir to thoroughly combine with pasta.
4. 4 Place an elevated steamer rack inside the Instant Pot. Wrap chicken breasts in parchment paper and place on top of the steamer rack.
5. 5 Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 10 minutes. Allow 10 to 15 minutes for pressure to build.
6. 6 Release pressure using the natural-release method according to manufacturer's instructions for 10 minutes. Release remaining pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Remove rack with chicken. Stir remaining garlic salt and Parmesan cheese into sauce.
7. 7 Divide pasta into 3 serving bowls and top each with 1 chicken breast filet. Top with additional Parmesan and freshly ground black pepper if desired.

By thedailygourmet

Ingredients

• ✓ herbes de provence
• vegetable broth
• apple juice
• salt
• black pepper

Instructions

1. 1 Combine vegetable broth, apple juice, kosher salt, black pepper, and herbes de Provence in a pot; bring to a boil, stirring until salt is completely dissolved. Cool completely, transfer to a container or resealable plastic bag, and refrigerate until chilled.

By Ellie

Ingredients

• ✓ herbes de provence
• pie pastry
• brown mustard
• swiss cheese
• tomato
• olive oil

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Fit pie pastry into a 9-inch pie dish. Poke holes in bottom of crust with a fork.
2. 2 Spread mustard evenly over bottom of crust. Cover with Swiss cheese, then arrange tomato slices over top to cover cheese in a spiral, from the outer edge to the center. Drizzle oil over tomatoes and sprinkle herbes de Provence over top.
3. 3 Bake in the preheated oven until crust is golden brown, cheese is melted, and tomatoes are curled at the edges, about 20 minutes.

By Snackybits

Ingredients

• ✓ herbes de provence
• red wine
• teriyaki sauce
• honey
• brown mustard
• onion flakes
• garlic powder
• black pepper

Instructions

1. 1 In a large jar with a tight-fitting lid, mix the dry red wine, teriyaki sauce, honey, spicy brown mustard, dried minced onion flakes, garlic powder, fines herbs and ground black pepper. Seal the jar, and shake until the ingredients are well-mixed.
2. 2 Place steak or beef tips in a resealable plastic bag. Pour dry red wine mixture into the bag. Place in the refrigerator and allow to marinate at least 8 hours, turning the bag occasionally, before grilling as desired.

By LINDA W

Ingredients

• ✓ herbes de provence
• kefir
• hot sauce
• chicken tender
• pork rind
• parmesan cheese
• garlic powder
• paprika

Instructions

1. 1 Combine kefir and hot sauce in a shallow bowl. Add chicken tenders and marinate for 30 minutes to 1 hour, or longer if preferred.
2. 2 Pour crushed pork rinds into a resealable shallow container. Mix in Parmesan cheese, garlic powder, cantanzaro herbs, and paprika.
3. 3 Preheat the air fryer to 390 degrees F (200 degrees C), about 3 minutes.
4. 4 Drain chicken from kefir mixture and dredge through the pork rind mixture.
5. 5 Air fry in the preheated fryer for a total of 17 minutes, turning chicken at the halfway point.

By thedailygourmet

Ingredients

• ✓ herbes de provence
• steel-cut oat
• water
• water
• pumpkin puree
• sugar
• salt
• black pepper
• garlic powder
• olive oil

Instructions

1. 1 Stir oats into 3 cups water in a saucepan; bring to a boil, reduce heat to medium-low, and cook at a simmer until the oats are tender and the water is absorbed, about 20 minutes.
2. 2 Stir 2 cups hot water into the cooked oats. Strain water to use as 'oat broth' into a large sauce pan. Save cooked oats for another use.
3. 3 Stir pumpkin puree, sugar, herbes de Provence, salt, black pepper, and garlic powder into the oat broth with a whisk until smooth; add olive oil and stir to combine. Thin the gravy with more hot water, if desired. Place the saucepan over medium heat, bring the gravy to a simmer, and cook until hot, about 10 minutes.

By R Holland