Ger-Nis INTERNATIONAL, LLC

Served 6
INGREDIENTS
2 fennel bulbs with fennel fronds
3 navel oranges
½ red onion, sliced thin
¼ cup fresh mint, chopped
¼ cup kalamata olives, pitted and chopped fine
1 teaspoon honey
¼ cup extra virgin olive oil
Maldon salt
Freshly ground pepper
DIRECTIONS
To prepare the fennel, cut off the top stalks and reserve ¼ cup of the fennel fronds and chop (set aside). Next, [...]

categories: appetizer, extra virgin olive oil, fennel, ground pepper, honey, Kalamata olives, Maldon salt, mint, navel oranges, orange, red onion, salad

Serves 6
INGREDIENTS
10 cloves garlic (skin on)
1 fresh rosemary sprigs
3 fresh thyme sprigs
Extra virgin olive oil
Salt
2 tablespoons olive oil
2 (15 ounce) cans cannellini beans, rinsed and drained
1¾ cups chicken broth
Freshly ground pepper
Juice of 1 lemon
1 tablespoon fresh rosemary, chopped
1 tablespoon fresh thyme, chopped
DIRECTIONS
Preheat oven to 400°F. In aluminum foil, add garlic cloves and herb sprigs and [...]

categories: cannellini beans, chicken broth, extra virgin olive oil, garlic, ground pepper, herb, herbal, herbs, lemon juice, olive oil, rosemary, side dish, thyme

Serves 6-8
INGREDIENTS
For cake batter
4 cups unbleached all-purpose flour
1 tablespoon baking powder
½ teaspoon baking soda
½ teaspoon salt
¼ cup freshly squeezed lemon juice
3 tablespoons freshly grated lemon zest
1 cup plain yogurt
8 ounces (2 sticks) unsalted butter, at room temperature
2¼ cups sugar
5 eggs
For mint honey cream
1½ cups heavy cream, cold
3 tablespoons honey
1 tablespoon fresh mint, chopped fine
DIRECTIONS
Preheat oven [...]

categories: all purpose flour, baking powder, baking soda, cake, cream, dessert, eggs, heavy cream, honey, lemon, lemon juice, lemon zest, mint, salt, sugar, unsalted butter, yogurt

Serves 6
INGREDIENTS
3 tablespoons Dijon mustard
3 cloves garlic, chopped fine
¼ cup fresh parsley, chopped
¼ cup fresh cilantro, chopped
¼ cup fresh mint, chopped
2 teaspoons fresh thyme, chopped
2 teaspoons cumin
¼ teaspoons salt
3 tablespoons canola oil
1 (4 pounds) boneless lamb leg roast, tied
DIRECTIONS
Preheat oven to 425°F.
In a small bowl, combine mustard, garlic, herbs, cumin and salt. Set aside.
In a [...]