Type what you have

Ingredients

• ✓ herbes de provence
• olive oil
• white wine vinegar
• garlic
• parsley
• thyme
• chive
• salt
• black pepper
• cayenne pepper
• mayonnaise

Instructions

1. 1 Place olive oil, vinegar, garlic, parsley, thyme, chives, salt, black pepper, cayenne pepper, and herbes de Provence into a nearly empty mayonnaise jar containing at least 1 tablespoon mayonnaise.
2. 2 Cover the jar with its lid and shake vigorously to make a creamy dressing, about 2 minutes. Pour into a serving dish.

By John Mitzewich

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
• 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
• olive oil
• garlic
• lemon juice
• lamb loin chop
• salt
• black pepper

Instructions

1. 1 Gather the ingredients.
2. 2 Combine herbes de Provence, oil, garlic, and lemon juice in a small bowl.
3. 3 Rub mixture over lamb chops; cover and refrigerate for at least 1 hour, or up to 4 hours for maximum flavor.
4. 4 Preheat an outdoor grill for medium-high heat and lightly oil the grate.
5. 5 Season chops with salt and pepper.
6. 6 Place chops on the preheated grill and cook until browned on the outside and an instant-read thermometer inserted into the center reads at least 125 degrees F (52 degrees C) for medium-rare, 3 to 4 minutes per side. Transfer chops to an aluminum foil-covered plate; let rest for 5 minutes before serving.

By France Cevallos

Ingredients

• ✓ herbes de provence
• russet potato
• olive oil
• paprika
• salt
• black pepper

Instructions

1. 1 Preheat oven to 425 degrees F (220 degrees C). Line a baking sheet with a silicone baking mat.
2. 2 Toss potato wedges, olive oil, herbes de Provence, paprika, salt, and black pepper together in a bowl until potatoes are evenly coated. Place wedges on their sides onto the prepared baking sheet.
3. 3 Bake in the preheated oven for 15 minutes. Flip potatoes onto their other sides; return to oven and cook until crusty and golden brown, about 20 minutes more.

By John Mitzewich

Ingredients

• ✓ herbes de provence
• potato
• salt
• black pepper
• cayenne pepper
• olive oil

Instructions

1. 1 Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper or a silicone baking mat.
2. 2 Combine potatoes, salt, black pepper, cayenne pepper, and herbes de Provence in a large bowl. Drizzle with olive oil; stir to coat. Arrange potatoes, evenly spaced, onto the prepared baking sheet.
3. 3 Bake in the preheated oven for 15 minutes. Flip over each potato slice, then bake for 15 minutes more.
4. 4 Continue baking and flipping until potatoes are well browned, about 30 minutes. Potatoes should be crispy around the edges but soft in the center.

By John Mitzewich

Ingredients

• ✓ herbes de provence
• chicken breast
• vegetable oil
• garlic
• salt
• lemon zest
• vacuum bag

Instructions

1. 1 Set up a water bath and immersion circulator according to manufacturer's instructions. Bring water to 143 degrees F (62 degrees C).
2. 2 Place chicken, oil, herbes de Provence, garlic paste, salt, and lemon zest in a bowl. Mix until coated. Place in the vacuum bag in a single layer; seal.
3. 3 Submerge bagged chicken in the water bath and cook for 3 hours. Cool chicken in the sealed bag under cold running water.

By YOLANDA

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
• egg
• all-purpose flour
• seafood seasoning
• salt
• black pepper
• halibut
• olive oil

Instructions

1. 1 Beat egg in a small bowl. Combine flour, herbes de Provence, seafood seasoning, salt, and black pepper in a separate small bowl. Cut halibut into 4 equal pieces.
2. 2 Heat olive oil in a large skillet over medium-low heat.
3. 3 Meanwhile, dip each piece halibut into beaten egg; lift up so excess egg drips back into the bowl. Dredge in flour mixture until all sides evenly coated; tap off excess.
4. 4 Immediately place coated halibut into the skillet; cook until lightly browned, about 5 minutes. Flip; cook until opaque and fish flakes easily with a fork, about 2 minutes more.

By ellenmoriah

Ingredients

• ✓ herbes de provence
• cooking spray
• chicken breast
• pesto
• ricotta cheese
• mozzarella string cheese
• garlic salt
• black pepper

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Spray a casserole dish with cooking spray.
2. 2 Cut a shallow slice lengthwise down the middle of the top of each chicken breast using a sharp knife, starting and ending about 1 inch from the end. Partially fold the chicken breast in half along the slice to continue shallow, horizontal slices on both sides; slices should resemble an upside-down capital T.
3. 3 Spread 1/4 of the ricotta cheese into each pocket. Place string cheese and pesto over ricotta. Season outsides of breasts with garlic salt, black pepper, and cantanzaro herbs.
4. 4 Place chicken in the prepared casserole dish and cover with aluminum foil.
5. 5 Bake in the preheated oven for 25 minutes. Remove foil and bake until chicken is no longer pink in the center and the juices run clear, about 10 more minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

By thedailygourmet

Ingredients

• ✓ herbes de provence
• olive oil
• parsley
• garlic
• salt
• black pepper
• butternut squash
• parmesan cheese

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C).
2. 2 Combine olive oil, parsley, herbes de Provence, garlic, salt, and pepper in a large bowl. Add butternut squash pieces and toss to coat. Place in a single layer on an ungreased baking sheet.
3. 3 Bake in the preheated oven until squash is soft, about 15 minutes. Turn squash pieces and bake 10 more minutes. Sprinkle with Parmesan cheese. Bake until golden brown, 15 to 25 minutes more.

By kiki

Ingredients

• ✓ herbes de provence
• tomato sauce
• tomato paste
• olive oil
• basil
• garlic powder
• red pepper flakes
• salt

Instructions

1. 1 Combine tomato sauce, tomato paste, olive oil, Italian herbs, basil, garlic powder, red pepper flakes, and salt in a medium bowl. Stir until thoroughly combined.

By Kristen M

Ingredients

• ✓ herbes de provence
• chicken breast
• egg
• heavy cream
• salt
• panko bread crumb
• parmesan cheese
• cooking spray

Instructions

1. 1 Preheat an air fryer to 400 degrees F (200 degrees C) for 5 minutes.
2. 2 Combine egg, whipping cream, and 1/2 of the salt in a bowl. Whisk until yellow and frothy.
3. 3 Mix panko, herbs. and remaining salt together in a separate shallow bowl until well combined.
4. 4 Dip chicken pieces first into egg mixture, followed by panko, and set in the air fryer basket.
5. 5 Air-fry for 13 minutes, shaking the basket every 5 minutes. Spray with cooking spray and sprinkle with Parmesan cheese. Air-fry until chicken is no longer pink in the center and the juices run clear and Parmesan is melted, about 2 more minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

By thedailygourmet

Ingredients

• ✓ herbes de provence
• cooking spray
• chicken wing
• black pepper
• paprika
• cumin
• garlic powder
• onion powder
• kosher salt

Instructions

1. 1 Preheat an air fryer to 390 degrees F (200 degrees C) according to manufacturer's instructions. Spray the basket with cooking spray.
2. 2 Rinse chicken wings and pat dry. Mix black pepper, paprika, cumin, garlic powder, onion powder, herbes de Provence, and kosher salt together in a bowl. Sprinkle on both sides of the wings.
3. 3 Place wings in the fryer basket, making sure they do not touch. Fry until browned and no longer pink in the centers, about 9 minutes per side.

By mimiofmany

Ingredients

• ✓ herbes de provence
• lamb rack
• salt
• black pepper
• vegetable oil
• pistachio nut
• bread crumb
• butter
• olive oil
• dijon mustard

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil.
2. 2 Generously season each rack of lamb with herbes de Provence, salt, and pepper.
3. 3 Heat vegetable oil in a large skillet over high heat. Place lamb into the skillet and cook until browned on all sides, 6 to 8 minutes. Transfer to the prepared baking sheet.
4. 4 Stir pistachios, bread crumbs, melted butter, and olive oil together in a small bowl; season with salt and pepper. Spread mustard over the fatty side of lamb, then press pistachio mixture into mustard.
5. 5 Bake in the preheated oven until crust is golden and lamb is pink in the center, 20 to 25 minutes. An instant-read thermometer inserted into the center should read at least 130 degrees F (54 degrees C) for medium doneness.
6. 6 Transfer lamb to a plate and let rest for 10 minutes before slicing.

By John Mitzewich

Ingredients

• ✓ herbes de provence
• butter
• shallot
• wild chanterelle mushroom
• heavy cream
• all-purpose flour
• water
• salt
• black pepper

Instructions

1. 1 Melt butter in a pan over medium heat and cook shallots until soft and translucent, about 5 minutes. Add chanterelle mushrooms and cook an additional 2 minutes. Add cream and cook until mushrooms are soft, 5 to 10 minutes.
2. 2 Stir flour and water together and add to mushrooms. Bring to a boil. Season with salt, herbes de Provence, and pepper.

By monika1969

Ingredients

• ✓ herbes de provence
• cedar plank
• butter
• lemon juice
• dill weed
• tarragon
• paprika
• garlic
• halibut steak
• black pepper

Instructions

1. 1 Place the cedar plank in water to soak, about 30 minutes.
2. 2 Preheat an outdoor grill for medium-high heat and lightly oil the grate.
3. 3 Stir butter, lemon juice, herbes de Provence, dill, tarragon, paprika, and garlic together in a small bowl.
4. 4 Place halibut steaks on the cedar plank. Season to taste with pepper; spoon half the butter mixture onto the halibut.
5. 5 Place the cedar plank into the grill; cook, with grill lid closed, for 20 minutes. Open grill; baste halibut with remaining butter mixture. Continue grilling until fish flakes easily with a fork, about 10 minutes.

By Luke

Ingredients

• ✓ herbes de provence
• beet
• red onion
• olive oil
• salt
• black pepper
• balsamic vinegar
• butter
• garlic
• spinach

Instructions

1. 1 Preheat the oven to 425 degrees F (220 degrees C).
2. 2 Trim and wash beets. Set leaves aside; discard stems. Wrap beets in 2 aluminum foil packages (3 beets per foil package); place in a deep baking dish.
3. 3 Roast in the preheated oven until tender, about 45 minutes.
4. 4 Divide onions, herbes de Provence, 1 tablespoon olive oil, 1 teaspoon salt, and 1/4 teaspoon black pepper between packages. Reseal packages; roast 45 minutes more.
5. 5 Divide and drizzle balsamic vinegar between packages. Reseal packages; roast 5 minutes more.
6. 6 Meanwhile, melt butter with remaining 1 tablespoon olive oil in a sauté pan over medium heat. Add garlic; cook until fragrant, about 1 minute. Add spinach and reserved beet greens; cook and stir until wilted, about 5 minutes.
7. 7 Transfer beets, onions, and drippings to a serving bowl; stir in wilted greens. Season with salt and black pepper.

By GhostEXE

Ingredients

• ✓ herbes de provence
• chicken
• olive oil
• kosher salt
• cayenne pepper
• olive oil
• butter
• thyme
• rosemary
• chicken stock

Instructions

1. 1 Slice off 1/2 of each chicken wing by cutting through the joint where wing meets drumette. Slice through skin between thighs and breasts. Make a shallow cut along breast bone and 2 deep cuts on either side, separating breasts.
2. 2 Slice each breast off the carcass using the tip of the knife, keeping the blade pressed against bone. Cut through cartilage to remove breast with wing attached. Reserve remaining chicken and carcass for another use.
3. 3 Remove tenders from breasts and trim as needed. Season tenders with a drizzle of olive oil, kosher salt, black pepper, herbes de Provence, and cayenne pepper.
4. 4 Push your finger gently under skin of each breast, right next to wing bone, to separate it from meat. Slide 1 tender under skin, center it, and smooth over skin. Sprinkle kosher salt over breasts.
5. 5 Heat 1 tablespoon olive oil in a skillet over medium-high heat. Add chicken breasts, skin-side down. Cook until the bottom is browned, 6 to 7 minutes. Flip, reduce heat to medium, and cook until no longer pink on the inside and the juices run clear, 7 to 10 minutes more. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
6. 6 Add 1 tablespoon butter, thyme, and rosemary to the skillet. Baste chicken with butter-herb mixture. Remove chicken from the skillet.
7. 7 Pour stock into the skillet; increase heat to high. Boil until reduced to desired thickness, about 2 minutes. Turn off heat and whisk remaining 2 tablespoons butter into sauce.
8. 8 Slice each chicken breast into thirds and spoon sauce on top.

By John Mitzewich

Ingredients

• ✓ herbes de provence
• rutabaga
• butternut squash
• sweet potato
• garlic
• salt
• black pepper
• olive oil
• milk
• butter

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C).
2. 2 Combine rutabaga, butternut squash, sweet potato, garlic cloves, herbes de Provence, salt, and pepper in a large baking dish. Drizzle with olive oil and toss to coat.
3. 3 Bake in the preheated oven until fork-tender, about 60 minutes. Transfer to a large soup pot.
4. 4 Add milk and butter to the soup pot and heat over medium heat until milk is heated, 5 to 10 minutes. Puree soup with an immersion blender until smooth and uniform in consistency. Heat, without boiling, before serving.

By John Stine

Ingredients

• ✓ herbes de provence
• carrot
• potato
• onion
• garlic
• vegetable oil
• salt
• black pepper
• vegetable broth
• light cream

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C).
2. 2 Combine carrots, potatoes, onion, and garlic in a large roasting pan; drizzle with oil and sprinkle with herbes de Provence, salt, and black pepper.
3. 3 Roast in the preheated oven until vegetables are tender and beginning to brown, stirring once, about 50 minutes. Transfer vegetables and any brown bits to a large pot; add vegetable broth and bring to a boil.
4. 4 Purée soup with an immersion blender until smooth; stir in cream until reaches desired consistency.

By Allyson

Ingredients

• ✓ herbes de provence
• olive oil
• water
• soy flour
• bread crumb
• garlic powder
• salt
• black pepper
• cayenne pepper
• zucchini
• vegan mayonnaise
• ketchup

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Spread olive oil on a large baking sheet.
2. 2 Mix water and soy flour together in a bowl to form a thick, pancake-like batter.
3. 3 Stir bread crumbs, herbes de Provence, garlic powder, salt, pepper, and cayenne pepper together on a shallow plate.
4. 4 Dip zucchini spears into the batter. Roll in bread crumb mixture to coat. Place spears cut-side down on the prepared baking sheet, all facing the same direction.
5. 5 Bake in the preheated oven until lightly golden, about 10 minutes. Turn to other cut side and bake for 10 minutes. Turn spears so they are skin-side down; continue baking until browned, about 5 minutes more.
6. 6 Transfer zucchini spears to a platter. Serve with vegan mayonnaise and ketchup.

By SadieTheVeganLady

Ingredients

• ✓ herbes de provence
• olive oil
• onion
• garlic
• tomato
• eggplant
• zucchini
• tomato puree
• salt
• black pepper

Instructions

1. 1 Pour olive oil into a large pot over high heat. Add onions and garlic and sauté for 2 minutes. Reduce heat and add tomatoes, eggplants, zucchini, tomato purée, and herbes de Provence; season with salt and pepper. Cover and simmer for 30 minutes.
2. 2 Uncover and check the level of liquid in the pot. Continue cooking for 30 minutes, uncovered if there is too much liquid or covered if the amount of liquid looks right.

By stella

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
• vegetable oil
• chicken thigh
• onion
• all-purpose flour
• water
• potato
• carrot
• chicken soup base
• mushroom
• green bell pepper

Instructions

1. 1 Heat oil in a Dutch oven or large pot over medium heat. Add chicken and onion; cook and stir until browned, 5 to 7 minutes. Add flour; cook and stir until mixture is coated, 2 to 3 minutes.
2. 2 Add water, potatoes, carrot, soup base, and Herbes de Provence. Cover and simmer, 15 to 20 minutes. Add mushrooms and peppers; simmer until vegetables are tender, 10 to 15 minutes more.

By Gillian

Ingredients

• ✓ herbes de provence
• olive oil
• onion
• garlic
• zucchini
• tomato paste
• beefsteak tomato
• salt
• black pepper
• white sugar
• basil

Instructions

1. 1 Heat olive oil in a large skillet over medium heat and cook onion until soft and translucent, 3 to 5 minutes. Add garlic and cook for 30 seconds. Add zucchini and cook until softened, about 3 minutes.
2. 2 Stir in tomato paste and tomato. Season with herbes de Provence, salt, black pepper, and sugar. Stir in basil and serve.

By mooku007

Ingredients

• ✓ herbes de provence
• potato
• butter
• onion
• zucchini
• salt
• black pepper
• tomato
• parmesan cheese
• gruyere cheese
• bread crumb

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a large baking dish.
2. 2 Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until potatoes are almost tender, about 15 minutes. Drain in a colander.
3. 3 While potatoes are cooking, melt 2 tablespoons butter in a large skillet over medium-high heat. Cook and stir onion in hot butter until soft and translucent, about 5 minutes. Add zucchini and cook until softened, about 5 minutes. Season with herbes de Provence, salt, and pepper; cook and stir for 1 minute. Add drained potatoes and tomato; cook for 2 minutes.
4. 4 Combine Parmesan cheese and Gruyère cheese in a bowl. Stir 1/2 of the cheese mixture into potato-vegetable mixture and transfer to the prepared baking dish.
5. 5 Melt remaining 2 tablespoons butter. Stir melted butter into remaining cheese mixture and bread crumbs until combined. Spread evenly on top of potato-vegetable mixture in the baking dish.
6. 6 Bake in the preheated oven until cheese is browned and crusty, 15 to 25 minutes.

By Toi

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