September 2016

Monday: Stuffed Peppers

Mondays are hard, so dinner should be easy.

Start by taking the stems, seeds and veins out of your washed bell peppers. Next, prepare couscous. Once it goes into the water, roast the peppers whole in the oven, until they start to get soft. You can also throw them onto the grill, turning them every minute or so.

Remove the peppers from the oven or grill. Stuff with couscous and Chicken and Veal Pâté, and sprinkle with a mild cheddar. Put them back in the oven for another five minutes or so.

There you have it, a twenty-minute dinner that's filling and delicious.

Tuesday: Bahn Mi

Our Chicken Liver Mousse marries with traditional Vietnamese pork to create a fusion of cultures that rivals perfection.

Simultaneously light and rich, our Bahn Mi is stuffed with crisp vegetables and herbs to brighten heavy flavors.

You can find the full recipe here.

Wednesday: Roasted Vegetable Terrine

This dish is hearty, simple and a vegetable-lover's delight. But it does need to be made the night or morning before.

Start by preheating the oven to 425 degrees F.

Next, slice 2 large eggplants lengthwise into ½ inch thick pieces; 4-5 zucchinis into ½ inch thick slices, lengthwise; and remove the tops and seeds of 3 bell peppers (any color).

Lay them on a sheet pan, drizzle with olive oil, sprinkle them with salt and pepper, and roast for about 20-25 minutes flipping them over halfway through.

While they're roasting, mix 3 oz. of goat cheese with 5 oz. of our Eggplant and Goat Cheese Terrine and a handful of freshly torn basil.

In a meatloaf pan, layer the vegetables as you would lasagna, with a layer of the Eggplant and Goat Cheese mixture in between each vegetable layer.

Cover with plastic wrap and place in the fridge for at least eight hours. Slice and serve cold.

Thursday: Earthy Mushroom Stuffed Ravioli

Thursdays call for a warm, family style meal.

How does fresh ravioli, filled with our creamy Truffle Mousse, and served with sautéed mushrooms sound? If that alone didn't make your stomach rumble, just wait until you smell the heavenly aromas when they cook.

Top with your favorite sauce, a simple white or garlic butter, and serve with warm baguette (trust us, you'll want to mop it off the plate).

Friday: A Grown-Up Grilled Cheese

Fridays: you're exhausted from the week, but excited for the weekend. What's for dinner?

Ladies and gentlemen, we present the perfect grown-up grilled cheese.

We paired our Duck Rillette with plum jam and brie cheese to create a savory-yet-sweet sandwich that, when grilled to perfection, rivals those in 5-star restaurants.

The duck and plum work in harmony with the sweetness of the plum counteracting the richness of the duck, while the creamy brie brings the whole sandwich together.

Saturday: French Bistro Burger

Summer doesn't officially end until September 21, so don't put your grills away just yet.

Try our mouth-watering French Bistro burger - made with sliced sirloin and topped with a decadent spoonful of our rich Truffle Mousse for an earthy flavor or a thin slice of our Campagne for a gourmet play on a bacon burger.

This burger is perfect to enjoy with family or to impress guests.

You can find the full recipe here.

Sunday: Grilled Veggie Sandwich

Sunday is the day of rest. Make good use of it by making our "tummy-filling" grilled veggie sandwich.

Julienne and sautée some veggies (whatever you have - mushrooms, onions, peppers - the more the merrier!). Spread a layer of Dijon on a warm, crust baguette. Spread a layer of our Herb de Provence Chicken Pâté, and stuff to the brim with warm grilled vegetables.

Our Herb de Provence Chicken Pâté is made with a traditional French blend of herbs and spices and a splash of rum. When combined with the cooked vegetables, the sandwich really hits the spot and makes a perfect end to a pâté-filled week.

For an even better dining experience, check out our wine pairing guide.