We all agree that food waste is terrible, and in North America where shopping for many tends to involve large format stores with bulk packaging…often we buy too much. Even if you are a conscious shopper and dedicated cook like David sometimes there end up being some leftover bits in the fridge. Now, in Cocoa & Lavender’s kitchen nothing gets wasted so he created this recipe for spicy carrot goat cheese pâté.

However the reality is many recipes are quick and easy to make including these classic Madelines. Baked off fresh right before serving is best and easy to do. This recipe is courtesy of Daniel Boulud, but I added a little vanilla. I love vanilla

Every cook needs to have a few “go-to” recipes tucked in their apron. These recipes are the ones that you can make without checking to see if you have the ingredients, you know are delicious, and never fail to impress your guests.

For me, my mother’s Dijon Chicken, a simple baked poultry dish that is ready in under 30-minutes, is a go-to combination.

After the cold days of winter, spring arrives with a light touch: green vegetables start to grace the markets and rich foods give way to lighter, zestier dishes. Vibrant colours and flavours excite the palate. The first asparagus spears make beautiful salads, fresh chevre and local bread turn simple salads …

My two favourites are mushroom with asiago and “tartiflette” with crème fraîche, caramelized onions, potatoes and lardons. When I go to Pizza Phil’s in Bédoin, and when I can’t get it, I make it myself. Perfect Pizza dough recipe (PDF) or print the version below.

This recipe for a refreshing green Chilled Pea Soup is the culinary equivalent. The broth is simple to make ahead of time ideally the day before. Just before serving the soup prepare the prosciutto to a crispy texture and add as a garnish on top of each bowl.

Lemon tart is Tarte au citron in French. Regardless, of language the blend of tangy and sweet is enough to turn even a non-dessert eater into a fan. This recipe comes from Provence Food and Wine: The Art of Living a cookbook and reflection on the Mediterranean lifestyle with photos by François Millo.

A traditional chicken Fricassée flavoured with a Tarragon, mustard and veggie cream sauce.

These delicious chickpea fritters are known in the Mediterranean and a favorite Provençal dish. I found Panisse to be an incredibly delicious yet simple appetizer, a perfect way to whet your guests’ appetite before a sumptuous meal. 

This recipe for Fougasse with Tomatoes, Olives, and Peppers is a hearty appetizer that your guests will love. Fougasse is a flat bread that you find in both sweet and savoury versions.