For the Herbes de Provence
4 tablespoons dried thyme
2 tablespoons dried marjoram
1 tablespoon dried rosemary
1 tablespoon dried savory
2 teaspoons dried lavender flowers
1 teaspoon fennel feeds
Mix all ingredients together in a small jar and use in stews and soups and you can add it to vinaigrettes you can put it in breads on vegetables and whatever your heart desires.
Herbes de Provence Vinaigrette
1 Cup red wine vinegar
3 cups extra virgin olive oil
2 teaspoons homemade Herbes de Provence
You can marinate vegetables in it.
You can use it as a pasta sauce with some minced garlic in it like I did here.
You can brush it on top of artisan made french bread which I’m going to do very soon!
For this dish all I did was cook 2 cups of good quality elbow macaroni until Al Dente and then I added about 2 tablespoons of the herbs to Provence vinaigrette along with 8 ounces of sliced sauteed cremini mushrooms.
I then added about 2 tablespoons of shredded mozzarella to the finished dish, so you can add more cheese to it to make it like molten lava if you want!