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Salt free. Amazing flavor! One of the greatest on just about everything. Sweet shallots and chives layered with herbs and pepper—so good! Green or pasta salads: sprinkle on with a dash of olive oil + a splash of lemon or red wine vinegar. Healthy Fresh Veggie Dip: Mix 2 tsp. per cup plain Greek yogurt or sour cream. For eggs: Sprinkle on sunny side up, mix into omelets, 1/2 tsp. per egg with cheese, veggies, ham. Twice baked potatoes: Bake potatoes 1 hour at 350°, cut in half and scoop out. Mix 1-2 TB. yogurt and 1-2 tsp. SUNNY PARIS into each potato, carefully spoon into skins, sprinkle with Parmesan if desired, bake 15 more minutes until golden. Perfect Pasta: Toss 8 oz. freshly cooked regular or whole wheat pasta with 1 TB olive oil and 1 tsp. SUNNY PARIS, mix in cooked broccoli, peas, peppers, yum! Delicious Fish: Sprinkle 1 tsp. SUNNY PARIS on each fillet, brush with olive oil first. Roast, pan sear or grill until cooked through. Top with a sprinkle of lemon juice. Don't forget to use your tasty pan drippings on rice, pasta or veggies. Chicken Tenders: Season 1 lb. tenders heavily with SUNNY PARIS, saute in 2 TB. olive oil or butter over medium heat for about 5 minutes per side until golden, turning carefully once with a spatula. Toss rice, pasta, and/or freshly cooked veggies in the drippings. So good and easy. Roast Green Beans or Cauliflower: Clean beans, cut cauliflower into florets. Spread in single layer on pan, drizzle with 2 TB. olive oil and 1-2 tsp. SUNNY PARIS per pound. Roast at 375°, turning at least once, for 20-30 minutes until tender and golden on edges. Hand-mixed from: shallots, chives, green peppercorn, dill weed, basil, tarragon, chervil and bay leaf.
Size: .6 oz 1/2 cup jar
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shallots, chives, green peppercorn, dill weed, basil, tarragon, chervil and bay leaf.
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