4. Grilled Lamb Chops with Herb Chimichurri
These grilled lamb chops have a slight char, yet remain tender if cooked to the proper temperature. We recommend serving them medium rare with our Herb Chimichurri that you can whip up in minutes.
This bistro classic slaw typically uses rémoulade as a dressing, but we have used our Aïoli as the base here.
The French love their pastis, an aperitif that tastes of licorice. It’s a flavor you love or hate. We’ve created a riff on this easy-drinking cocktail that uses a Star Anise Simple Syrup to sweetly highlight the classic aniseed flavors, without the bitterness.
7. Tarte Au Citron with Pine Nut Crust
Rosemary adds a subtle savory note behind the sweetness of this tarte au citron, while the punch of Meyer lemon perfectly complements the mellow flavor of roasted pine nuts.
