Add to cream and vegetable soups and stews. Use to make marinades for meat, poultry, fish, seafood, tofu and tempeh. Combine with oil and vinegar for a house vinaigrette. Add to fruit salad. Rub or sprinkle on meat, poultry, fish, or tofu before grilling, broiling, baking, or frying. Sprinkle on potatoes before roasting or after baking. Add to cooked pasta, with a little olive oil and Parmesan cheese. Sprinkle on cooked grains, such as rice and millet. Use to flavor butter or margarine, then spread on bread or steamed vegetables. Use as a topping for focaccia or toasted breads. Combine with basic cream base (softened cream cheese/yogurt/mayo/sour cream) for a delicious dip. Cut potatoes into wedges. Toss in a large bowl with olive oil, Herbes de Provence, salt (optional) and black pepper. Spread on cookie sheet and bake about 25-30 minutes, until lightly browned.