Herbes de Provence with Sea Salt
Herbes de Provence with Sea Salt
Herbes de Provence with Sea Salt
Herbes de Provence with Sea Salt
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All-Natural

Gluten-Free

non-GMO

No Preservatives

MSG-free

Herbes de Provence with Sea Salt

Regular price
$7.99
Sale price
$7.99
Regular price
Currently, out of stock.
Unit price
per 
The enticing aroma of garden herbs thyme, rosemary and basil complemented by the sweet scent of lavender flowers, make this traditional French blend mouthwatering and soothing to the soul.  The herbs can be chopped finer or ground in a salt mill, but don't be afraid to use as-is.

Uses:  Absolutely delicious on slow-roasted chicken, beef, lamb, buttered potatoes, corn on the cob, broiled tomato slices and baked into bread. 

IngredientsUnrefined sea salt, thyme, lavender, rosemary, marjoram, fennel, savory, basil
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Recipe

Rosemary White Bean Chowder

  • 2 Tbs Extra Virgin Olive Oil
  • 1 yellow onion, diced
  • 4 cups chicken or vegetable broth, low sodium
  • 1-2 Tbs s.a.l.t. sisters Herbes de Provence with Sea Salt
  • 12 oz unpeeled red potatoes, diced
  • 2½ cups coconut milk
  • 1/3 cup flour
  • 1 can Canellini beans, drained and rinsed
  • 2-3 oz kale, chopped

 

Directions
In a large pot, heat the EVOO.  Add the onion and sauté until tender, about 5 minutes.  Stir in broth, Herbes de Provence and potatoes; bring to a boil.  Turn the heat to low and simmer for 30 minutes.  In a medium bowl, add the coconut milk and flour; whisk until combined.  Once the broth has simmered, stir in milk and flour mixture along with the Cannellini beans.  Turn heat up to medium until it reaches a boil, then reduce heat and simmer until potatoes are tender.  Add the kale and cook until wilted, about 3-5 minutes.

 

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VC
04/18/2022
Virginia C.
United States
I recommend this product

A cook at last

Spice and herb choice has always stood between my being a fair cook and a good cook. You are making me a good cook, plus making it easy. I love the French Herb Salt for chicken and the Herbes de Provence for fish dishes.