Type what you have

Ingredients

• ✓ herbes de provence
• bacon
• egg
• romaine lettuce
• garlic
• curly endive
• tomato
• olive oil
• red wine vinegar
• dijon mustard
• sugar
• salt
• pepper
• onion

Instructions

1. 1 Place the bacon in a large, deep skillet, and cook over medium-high heat, stirring occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on a paper towel-lined plate.
2. 2 Meanwhile, fill a large saucepan with 2 to 3 inches of water and bring to a boil over high heat. Reduce the heat to medium-low, pour in the vinegar, and keep the water at a gentle simmer. Crack an egg into a small bowl, then gently slip the egg into the simmering water, holding the bowl just above the surface of the water. Repeat with the remaining eggs. Poach the eggs until the whites are firm and the yolks have thickened but are not hard, 2 1/2 to 3 minutes. Remove the eggs from the water with a slotted spoon, dab on a kitchen towel to remove excess water, then place onto a warm plate.
3. 3 Divide the romaine lettuce evenly over four plates, and sprinkle with garlic. Top each salad with tomatoes, onion, bacon, and a poached egg.
4. 4 Whisk together the olive oil, red wine vinegar, Dijon mustard, sugar, herbes de Provence, and salt and pepper in a bowl. Spoon the dressing over the salad, or serve on the side.

By Snackybits

Ingredients

• ✓ herbes de provence
• egg
• milk
• butter
• bread
• spinach
• cream cheese
• salmon

Instructions

1. 1 Whisk eggs, milk, and herbes de Provence together in a shallow bowl.
2. 2 Melt butter in a skillet over medium heat. Working in batches, dip bread in egg mixture, turning once to coat bread completely. Transfer coated bread to prepared skillet and cook in hot butter until golden, 1 to 2 minutes per side. Transfer toasted bread to a paper-towel lined plate. Repeat with remaining bread slices.
3. 3 Cook and stir spinach in the same skillet until slightly wilted, 1 to 2 minutes.
4. 4 Spread cream cheese onto 2 slices of toasted bread. Top each with spinach and smoked salmon, and place remaining slices of bread on top.

By Weezer

Ingredients

• ✓ herbes de provence
• butter
• onion
• chicken broth
• carrot
• potato
• thyme
• bay leaf
• salt
• pepper
• heavy cream
• parsley

Instructions

1. 1 Melt the butter in a large pot over low heat. When the butter begins to foam, add the onion; cook until the onion begins to turn translucent, 3 to 4 minutes. Add the chicken broth, carrots, potatoes, herbes de Provence, thyme, and bay leaf; season with salt and pepper. Raise heat to medium-high and bring to a boil; reduce heat again to low and simmer until the potatoes are tender, about 30 minutes.
2. 2 Pour the soup into a blender, filling the pitcher no more than halfway. Securing the lid of the blender with a folded kitchen towel, start to blend using a few quick pulses before allowing to blend continually; puree in batches until smooth. Divide into eight soup bowls; garnish each portion with about 1/2 tablespoon heavy cream and a sprig of parsley.

By Jennifer M

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
• pickle
• onion
• tomato
• lettuce
• hamburger bun
• swiss cheese
• pepper
• salt
• garlic granule
• ground beef
• soy sauce
• button mushroom
• bacon
• lemon juice
• worcestershire sauce
• mayonnaise

Instructions

1. 1 Combine mayonnaise, herbes de Provence, Worcestershire sauce, and lemon juice in a small bowl until well mixed. Cover bowl and refrigerate herbed mayonnaise until ready to use.
2. 2 Cook bacon in a skillet over medium heat, turning occasionally, until crisp. Drain on paper towels. Discard all but 1 tablespoon drippings from the skillet.
3. 3 Add mushrooms and soy sauce to the skillet; cook over medium heat until mushrooms browned and soft, 5 to 10 minutes. Drain on paper towels.
4. 4 Preheat an outdoor grill for medium heat and lightly oil the grate.
5. 5 Combine ground beef, garlic granules, salt, and black pepper in a bowl; form into patties.
6. 6 Cook patties on the preheated grill, 3 to 5 minutes per side, topping each with 2 slices cheese and covering grill to melt cheese during the last 2 minutes of cooking. An instant-read thermometer inserted into centers should read 160 degrees F (65 degrees C).
7. 7 Meanwhile, preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil.
8. 8 Arrange hamburger buns on the prepared baking sheet. Lightly toast both sides buns in the preheated oven. Transfer buns to serving plates.
9. 9 Spread herbed mayonnaise on each bun. Add burgers to bottom buns; add desired toppings and top buns to burgers.

By Ball Park Buns

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
• 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
• chicken leg
• chicken thigh
• olive oil
• garlic
• chicken stock
• honey
• lemon
• thyme
• lavender flower
• cornstarch

Instructions

1. 1 Rub the herbes de Provence into the chicken legs and thighs.
2. 2 Turn on a multi-functional pressure cooker (such as Instant Pot) and select the Saute function. Add 2 tablespoons olive oil and sliced garlic. Add chicken legs and thighs to the pot and brown on both sides, 5 to 7 minutes. Remove chicken from pot and set aside. Add chicken stock to the pot and place a rack inside. Return chicken to the pot, on top of the rack. Close and lock the lid; choose high pressure and set the timer for 25 minutes. Allow 10 to 15 minutes for pressure to build.
3. 3 While chicken is cooking, prepare the sauce. Whisk honey, lemon zest, lemon juice, thyme leaves, remaining oil, and lavender flowers together in a small bowl.
4. 4 Set an oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil.
5. 5 Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Transfer chicken to the prepared baking sheet. Brush sauce liberally over the chicken; reserve remaining sauce.
6. 6 Broil chicken in the preheated oven until browned, about 2 minutes, watching carefully to prevent burning.
7. 7 Pour remaining sauce into a small saucepan over medium-high heat. Add one ladleful of liquid from the pressure cooker. Whisk in cornstarch and boil until reduced by half or thickened to your preference, stirring frequently to prevent burning, 1 to 3 minutes. Serve sauce alongside chicken.

By Cambria_Mae

Ingredients

• ✓ herbes de provence
• zucchini
• olive oil
• sea salt
• breadcrumb
• parmesan cheese
• olive oil
• salt
• pepper

Instructions

1. 1 Preheat an oven to 350 degrees F (175 degrees C).
2. 2 Arrange a layer of zucchini slices into the bottom of a 9-inch pie pan so they slightly overlap one another; drizzle with 1 tablespoon olive oil and season with some of the sea salt and herbes de Provence. Repeat layering until the zucchini is all used.
3. 3 Bake in the preheated oven for 30 minutes.
4. 4 While the zucchini bakes, stir together the breadcrumbs, Parmesan cheese, and 3 tablespoons olive oil in a bowl; season with salt and pepper. Spread evenly over the baked zucchini and return to oven 10 minutes more; serve hot.

By Toph Toph

Ingredients

• ✓ herbes de provence
• puff pastry
• dijon mustard
• tomato
• salt
• black pepper
• parmigiano-reggiano cheese
• olive oil
• oregano
• parsley
• thyme

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C).
2. 2 Place 2 pieces of puff pastry onto a silicone-lined baking sheet. Press the short seam of 1 piece onto the other to form the rectangular base of the tart. Cut seams off the other 2 pieces of puff pastry and press them into the edges of the base to act as the border.
3. 3 Freeze dough until firm, about 10 minutes.
4. 4 Score border with a knife, making shallow cuts 1/4-inch apart. Press the bottom of a fork onto the seam in the middle and poke holes all over the base.
5. 5 Bake tart shell until lightly golden and partially puffed, about 10 minutes. Press down on the base using the bottom of a fork. Avoid pressing the border. Let cool for 10 minutes.
6. 6 Spread mustard over the inside of the tart. Arrange tomato slices into a single layer on top and cut a few slices in half to fill in the gaps. Season with salt and pepper. Generously sprinkle herbes de Provence on top. Add Parmigiano-Reggiano cheese and drizzle most of the olive oil on top.
7. 7 Bake in the preheated oven until pastry is well browned and crispy, 25 to 30 minutes. Cool to room temperature on the baking sheet or transfer to a wire rack using 2 spatulas. Drizzle remaining olive oil over the tart and sprinkle fresh oregano, parsley, and thyme on top.

By John Mitzewich

Ingredients

• ✓ herbes de provence
• olive oil
• onion
• garlic
• turmeric
• bay leaf
• cayenne pepper
• vegetable stock
• water
• split pea
• potato
• carrot
• ham

Instructions

1. 1 Heat olive oil in a heavy soup pot or Dutch oven. Add onion and garlic; sauté until soft, about 5 minutes. Stir in herbes de Provence, turmeric, bay leaves, and cayenne pepper; cook and stir until fragrant, 2 to 3 minutes.
2. 2 Add vegetable stock, water, split peas, 1/2 of the potatoes, and 1/2 of the carrots. Bring to a boil, then reduce the heat to low. Cover and simmer until peas are nearly tender, about 35 minutes.
3. 3 Stir in remaining potatoes and carrots. Add ham, cover, and simmer until vegetables are tender, adding more stock or water as needed, about 25 more minutes.

By JAN

Ingredients

• ✓ herbes de provence
• chicken thigh
• garlic powder
• onion powder
• salt
• black pepper
• olive oil
• white mushroom
• garlic
• onion
• white wine
• chive
• parsley

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Pat thighs dry with paper towels. Combine garlic powder, onion powder, salt, and pepper in a small bowl. Sprinkle seasoning on both sides of the chicken thighs.
3. 3 Heat 1 tablespoon olive oil in a 12-inch nonstick oven-safe skillet over medium heat. Swirl the pan to coat the bottom with the hot oil. Place seasoned thighs in the skillet and cook until browned, about 3 minutes. Turn thighs and brown the other side, about 2 minutes. Transfer browned thighs to a plate and keep warm.
4. 4 Add remaining 1 tablespoon olive oil to the same skillet. Add mushrooms; cook and stir for about 2 minutes. Add smashed garlic cloves and herbes de Provence; cook and stir for 1 more minute.
5. 5 Move mushrooms to one side of the skillet and place 3 onion rings into the skillet. Place a browned chicken thigh on top of each onion slice. Move mushrooms to create an empty space in the skillet, and place the remaining onion rings and chicken thighs in the skillet.
6. 6 When all the onion rings and chicken thighs are placed, redistribute the mushrooms evenly around the skillet. Pour white wine over top and cover.
7. 7 Transfer skillet to the preheated oven and bake until chicken thighs are no longer pink in the center and the juices run clear, 15 to 20 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
8. 8 Serve each chicken piece with a slice of the cooked onion and some mushrooms. Garnish with snipped chives or parsley.

By Bibi

Ingredients

• ✓ herbes de provence
• olive oil
• chicken breast
• red onion
• yellow squash
• zucchini
• red bell pepper
• brown mushroom
• garlic
• chicken stock
• tomato paste
• cumin
• oregano
• celery salt
• salt
• black pepper

Instructions

1. 1 Heat olive oil in a skillet over medium-high heat. Add chicken and onion; saute until chicken is still slightly pink in the center, 3 to 5 minutes. Add yellow squash, green zucchini, red bell pepper, and mushrooms. Cook and stir until slightly softened, about 4 minutes. Add garlic; cook, stirring frequently, until fragrant, about 3 minutes more.
2. 2 Pour chicken stock into skillet and add tomato paste. Stir in herbes de Provence, cumin, oregano, and celery salt. Stir well. Continue to cook and stir, adding more liquid if necessary, until vegetables are cooked to your preference, 4 to 8 minutes more. Season with salt and pepper.

By Sarah d'

Ingredients

• ✓ herbes de provence
• olive oil
• butter
• balsamic vinegar
• dijon mustard
• garlic
• chicken breast
• chicken stock
• shallot
• cremini mushroom
• chicken stock
• balsamic vinegar
• salt
• black pepper
• provolone cheese

Instructions

1. 1 Heat olive oil and butter in a large nonstick skillet over medium heat. Mix 2 1/2 tablespoons balsamic vinegar, Dijon mustard, and garlic in a bowl. Stir chicken breast halves into mixture to coat. Transfer chicken with marinade into the skillet and cook, turning occasionally, until chicken is no longer pink inside, 5 to 8 minutes per side. Transfer chicken to a platter and keep warm.
2. 2 Pour 1/3 cup chicken stock into skillet and stir to dissolve browned bits of food from the skillet. Cook and stir shallot and mushrooms until mushrooms are tender, about 5 minutes. Stir in 1/3 cup chicken stock, herbes de Provence, and 1 1/2 teaspoons balsamic vinegar. Cook, stirring occasionally, until mushrooms are deep brown in color, about 2 minutes.
3. 3 Return chicken breasts to pan and top each with 1/2 slice of provolone cheese. Cover skillet and let cheese melt; serve with mushrooms.

By beutifldrmer

Ingredients

• ✓ herbes de provence
• salt
• olive oil
• egg yolk
• cayenne pepper
• paprika
• garlic
• anise-flavored liqueur
• tarragon
• kielbasa sausage
• white wine
• water
• tomato
• yukon gold potato
• chicken thigh
• fennel seed
• saffron
• black pepper
• salt
• lemon zest
• garlic
• olive oil
• carrot
• celery
• onion

Instructions

1. 1 Combine onion, celery, carrot, 1 tablespoon olive oil, chopped garlic, lemon zest, 3/4 teaspoon salt, pepper, saffron, fennel seeds, and herbes de Provence in a bowl; add chicken and turn to coat. Cover bowl and refrigerate until flavors combine, at least 15 minutes.
2. 2 Transfer chicken mixture to a stainless steel pot; add potatoes, tomatoes, water, and white wine. Cover and bring to a boil; reduce heat to low and simmer for 25 minutes. Add sausage and cook for 5 minutes. Stir tarragon and liqueur into pot.
3. 3 Remove half of a cooked potato and 1/4 cup liquid from the pot and place in a food processor; add peeled garlic, paprika, and cayenne pepper. Process until smooth, about 10 seconds. Add egg yolk and keep processor running; pour in 1/2 cup olive oil slowly until incorporated and rouille is smooth. Season with salt.
4. 4 Serve bouillabaisse in warmed soup plates with a spoonful of rouille drizzled on top.

By Jacques Pepin

Ingredients

• ✓ herbes de provence
• gruyere cheese
• basil and garlic-flavored olive oil
• bread
• hot pepper sauce
• sherry
• white wine
• thyme
• parsley
• garlic powder
• paprika
• flour
• garlic
• onion
• butter
• thyme
• black pepper
• salt
• bay leaf
• celery
• carrot
• onion
• parsnip
• beef short rib
• water

Instructions

1. 1 Place water, beef ribs, parsnips, onions, carrots, celery, bay leaves, 1 teaspoon salt, 1 teaspoon black pepper, and 1 tablespoon fresh thyme into a large soup pot over medium heat; bring to a boil. Reduce heat to a simmer and cook, skimming and discarding foam that forms on top of broth, until broth is a rich brown color, 5 to 6 hours. (Broth may also be made in a slow cooker.) Strain broth, discard ribs and vegetables, and refrigerate extra broth.
2. 2 Melt butter in a large heavy skillet or cast iron pan over medium-low heat. Cook onions and garlic until caramelized and brown, about 30 minutes.
3. 3 Mix flour, herbes de Provence, paprika, and garlic powder together in a bowl; sprinkle over browned onions. Cook and stir 5 minutes; season with salt and black pepper. Stir in parsley and 1 teaspoon thyme.
4. 4 Pour in 4 cups beef broth, white wine, sherry, and hot pepper sauce; simmer until flavors have blended and soup has thickened, about 15 minutes. (More time doesn't hurt.)
5. 5 Preheat the oven broiler about 15 minutes before serving time. Place a rack about 6 inches from the heat source.
6. 6 Brush slices of French bread with flavored olive oil. Toast under the preheated broiler until well-browned on each side, 1 to 2 minutes per side. Ladle soup into oven-proof soup bowls; place a toasted bread slice on top of each bowl. Sprinkle each bread slice evenly with Gruyère cheese.
7. 7 Place the filled soup bowls under the broiler until cheese is melted, bubbly, and browned, 2 to 4 minutes.

By Lolobug

Ingredients

• ✓ herbes de provence
• olive oil
• black pepper
• salt
• parsley
• panko bread crumb
• garlic
• butter
• tomato
• black pepper
• salt
• duck leg confit
• sausage
• olive oil
• salt
• onion
• carrot
• celery
• bacon
• water
• rosemary
• thyme
• bay leaf
• garlic
• onion
• clove
• great northern bean

Instructions

1. 1 Soak Great Northern beans in water in a large bowl overnight. Drain beans and place into a large soup pot. Push whole clove into the 1/2 onion and add to beans; stir in garlic, bay leaf, thyme, rosemary, and 10 cups water. Bring beans to a simmer and cook over medium-low heat until beans have started to soften, about 1 hour. Drain beans and reserve the cooking liquid, removing and discarding onion with clove and bay leaf. Transfer beans to a large mixing bowl.
2. 2 Preheat oven to 350 degrees F (175 degrees C).
3. 3 Cook bacon in a large, heavy Dutch oven over medium heat until lightly browned and still limp, about 5 minutes. Stir celery, carrots, and 1/2 diced onion into bacon; season with salt. Cook and stir vegetables in the hot bacon fat until tender, about 10 minutes.
4. 4 Heat 1 teaspoon olive oil in a large, heavy skillet over medium heat; brown sausage link halves and duck confit in the hot oil until browned, about 5 minutes per side.
5. 5 Season vegetable-bacon mixture with 1 1/2 teaspoon salt, cracked black pepper, and herbes de Provence; pour in diced tomatoes. Cook and stir mixture over medium heat until juice from tomatoes has nearly evaporated and any browned bits of food on the bottom of pot have dissolved, about 5 minutes. Stir mixture into beans.
6. 6 Spread half the bean mixture into the heavy Dutch oven and place duck-sausage mixture over the beans; spread remaining beans over meat layer. Pour just enough of the reserved bean liquid into pot to reach barely to the top of the beans, reserving remaining liquid. Bring bean cassoulet to a simmer on stovetop and cover Dutch oven with lid.
7. 7 Bake bean cassoulet in the preheated oven for 30 minutes.
8. 8 Melt butter in a large skillet over medium heat; add 4 crushed garlic cloves, panko crumbs, and parsley to the melted butter. Season with salt and black pepper, and drizzle 1 tablespoon olive oil over crumbs. Stir to thoroughly combine.
9. 9 Uncover cassoulet and check liquid level; mixture should still have several inches of liquid. If beans seem dry, add more of the reserved bean liquid. Spread half the crumb mixture evenly over the beans and return to oven. Cook, uncovered, for 20 minutes. There should be about 2 or 3 inches of liquid at the bottom of the pot; if mixture seems dry, add more reserved bean mixture. Sprinkle remaining half the bread crumb mixture over cassoulet.
10. 10 Turn oven heat to 375 degrees F (190 degrees C) and bake cassoulet, uncovered, until crumb topping is crisp, edges are bubbling, and the bubbles are slow and sticky, 20 to 25 more minutes. Serve beans on individual plates and top each serving with a piece of duck and several sausage pieces.

By John Mitzewich

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
• 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
• 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
• 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
• 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