Serves: 4 Ingredients 3 large Fennel Bulbs, trimmed and cut in half lengthwise, save fennel fronds for garnish 3 Shallots, peeled and quartered 1 tsp. Herbes de Provence 3 T Olive Oil 1/4 cup Kalamata Olives 1 T Balsamic Vinegar
Herbes de Provence Lamb Meatloaf Yield: 6-8 Servings Ingredients 2 tablespoons Olive Oil 1 cup Onion, finely diced 2 cloves Garlic, minced 1 pound ground Beef 1 pound ground Lamb 1 tablespoon chopped fresh flat-leaf Parsley 1 tablespoon chopped fresh