HERBES DE FRANCE

SESAME GARLIC FRENCH BREAD

Preheat oven to broil. In a small bowl, blend oil or butter and crushed garlic. Mix in sesame seeds. Cut…

FILO-WRAPPED HALIBUT WITH SPINACH AND RICOTTA FILLING

Makes 1 roll, 4 to 5 servings This variation of Mona’s Filo-wrapped Chicken with Spinach and Ricotta Filling is an…

TURKEY CUTLETS WITH ORANGE HERB SAUCE

This elegant dish is surprisingly quick and easy to prepare. Add Moroccan Couscous Pilaf (page 43) and Spinach Salad with…

MONA’S FILO-WRAPPED CHICKEN WITH SPINACH AND RICOTTA FILLING

This recipe was developed for our daughter Mona’s wedding. Just like the Filo-wrapped Chicken Breast recipe for her sister, Angie,…

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FRENCH CAULIFLOWER

Cut cauliflower into florets. Place florets, red pepper strips and 1 cup water in a medium saucepan. Steam until tender-crisp,…

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STEAK AND PASTA SALAD

This salad is equally delicious served slightly warm or served cold. It makes an attractive and hearty luncheon salad, arranged…

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HERBED FRENCH VINAIGRETTE

Place all the ingredients in a small bowl and whisk until thick. This dressing is great over fresh greens and…

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SPINACH SALAD WITH DRIED CRANBERRIES AND BLEU CHEESE

Try this salad for the holidays. The presentation and flavors are very festive. Divide spinach equally between 8 salad plates.…

FRENCH ARTICHOKE DIP X

Drain and chop artichokes. Mix with the remaining ingredients and refrigerate 2 to 3 hours before serving. Variation: Place dip…

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HERBED FRENCH FETA X

A platter of Herbed French Feta offers an elegant presentation on appetizer or buffet tables. Drizzle with 1 tsp olive…