Poulet Basilic aux Tomates Confites
Barbara SchuerenbergMain CoursePoultryProvencal RecipesTaste: Food & Drink

Easy Chicken Dish for Summer Poulet Basilic aux Tomates Confites

This chicken recipe combines the flavours of southern of the Mediterranean – basil, tomatoes, olive oil and pine nuts into a versatile main dish. You can serve Poulet Basilic aux Tomates Confites (chicken with caramelized tomatoes) hot or at room temperature. This recipe is simple to prepare, uses fresh ingredients and it is great for a picnic – a perfect summer dish.

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Madeleines Salées Savoury Appetizer
AppetizerBarbara SchuerenbergProvencal RecipesTaste: Food & Drink

Everyone Loves Madeleines Salées Try this Savoury Version

This recipe for Madeleines Salées uses ingredients more typical of Provence – olive oil, tomatoes, cheese, basil and thyme. These little bites are perfect with some chilled Provencal rosé.

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Verrine Tricolore Bell Pepper Goat Cheese
AppetizerBarbara SchuerenbergProvencal RecipesTaste: Food & Drink

Verrine Tricolore a Bell Pepper and Goat Cheese Starter

Verrine appetisers and desserts remain popular in France. The idea of layering flavours and textures in a small glass vessel is visually appealing. Think of this recipe as a savoury parfait starter to serve with drinks or as the first course. I make this Verrine Tricolore with two different coloured bell peppers and fresh goat cheese.

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Pistou de Roquette Recipe Cuisine de Provence
Barbara SchuerenbergCondimentProvencal RecipesTaste: Food & Drink

Recipe for a Pesto with a Provencal Twist Pistou de Roquette

This recipe is a Provencal variation on traditional Italian basil pesto, without the cheese. The rocket (arugula), in place of basil, gives the pistou de roquette a fresh, tangy taste. This sauce is super quick to make and extremely versatile. Toss some pistou on just-cooked (and still hot) pasta. Or use …

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Tender Leeks Spring Markets
Barbara SchuerenbergProvencal RecipesSide DishTaste: Food & Drink

A Dish of Tender Leeks – Poireaux en Vinaigrette

This easy recipe for Provencal tender leeks in a simple vinaigrette. The markets of Provence are a bit like a food-filled treasure hunt. The produce changes with the seasons and even within the region local specialties might not be found outside a limited geography.

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Fresh Asparagus Season photo credit Tasha Powell
Barbara SchuerenbergProvencal RecipesSaladTaste: Food & Drink

The Tastes of Spring a Salad with Fresh Asparagus and Parmesan

When the almond blossoms fill the sky with a pink hue, you know that Spring produce will quickly follow. Bright green asparagus seems to be the harbinger of the longer, warmer days ahead. This simple salad highlights the flavours of the fresh green asparagus with a tangy bite of citrus and hint of parmesan.

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