Carrot Flan Side Dish
Lunchtime MealsMartine Bertin-PetersonProvencal RecipesSide DishTaste

Carrot Flan a Savoury Side Dish

Carrot Flan was inspired by a recipe in Cuisine et Vins of France. Easy to make and perfect for a light lunch with a green salad

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Wild Spring Ramp Pasta
François de MélogueProvencal RecipesSide DishTaste

Wild Ramps: What Spring Ramp Dishes are You Making?

Ramp Pasta Made like Pate Nicoise: In Nice, they often make green gnocchi (Pate Nicoise) that simmers in the broth for the last 30 minutes. This year I tried something new, I made a classic Pate Nicoise (see recipe at the bottom), using wild ramps in place of the more traditional Swiss chard, and the results were stunning.

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Searching Black Truffles Chefs Cooking
Petra CarterProvencal RecipesSide DishTaste

Crushed Black Truffle Mash Potatoes

For this recipe, the potatoes are lightly crushed rather than mashed.  Enjoy crushed black truffle mash potatoes with shellfish or beef.

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Potimarron Red Kuri Squash Puree
Cook'n with ClassProvencal RecipesSide DishTaste

Squash Puree With Cumin a Cool Weather Side Dish

his recipe for squash puree can be prepared with butternut, potimarron or even acorn. Play with the cumin to suit your taste, but we like the slightly exotic flavour from the spice.  Serve this side dish with slow-roasted roasted meat or poached fish.

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Cauliflower Salad Cilantro Pesto
Cook'n with ClassProvencal RecipesSide DishTaste

Super Sides: Cauliflower Salad with Cilantro Pesto

But, at Cook’n with Class we are not concerned about culinary superstars rather easy to follow recipes with delicious results.  Try this side dish of Cauliflower Salad with Cilantro Pesto with your Thanksgiving turkey or Christmas spread.

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Le Pistou Cookery School Uzès Baked Ratatouille Tian
Provencal RecipesSide DishTaste

Baked Ratatouille Tian Recipe Le Pistou Uzès

This recipe for a baked ratatouille tian combines layers of summer (estival) vegetables in an earthenware dish. You can vary the ingredients depending on what is available. This version of a traditional, Provencal side-dish comes from the kitchen at le Pistou Cookery School in Uzès.

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Provencal Baked Potatoes
Martine Bertin-PetersonProvencal RecipesSide DishTaste

Easy Side Dish Provencal Baked Potatoes

This easy dish of Provencal baked potatoes is a perfect companion to eat with roasted lamb shanks, rabbit in a mustard sauce, a lemon thyme trout, or a pork tenderloin.

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Provencal Artichokes Goat Cheese Tapenade Recipe
François de MélogueProvencal RecipesSide DishTaste

Provencal Artichokes Stuffed with Goat Cheese and Tapenade

Artichokes Stuffed with Goat Cheese and Tapenade. The combination of fresh artichokes, goat cheese and tapenade translate into “Provence in a bite” to be enjoyed with some chilled rosé.

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Artichokes à la Barigoule Provencal Recipe
Provencal RecipesSide DishTasteViktorija Todorovska

Artichokes à la Barigoule a Classic Provencal Recipe

When perky artichokes announce the arrival of warmer weather, it is time to revisit Artichokes à la Barigoule a Provençal delight, rich, flavorful and complex. Fresh artichokes are usually available in local markets from spring through late summer. The garlic, carrots and fresh herbs give the dish its flavour. You can make this dish vegetarian by omitting the bacon.

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Fresh Market White Asparagus Gratin @Cocoa&Lavender
David Scott AllenProvencal RecipesSide DishTaste

White Asparagus Gratin a Seasonal Recipe to Celebrate Spring

During spring months in Provence, it is common to find fresh white and green asparagus in local markets, and the perfect excuse to make a white asparagus gratin. In Germany, this particular season has a name: Spargelzeit. This phrase really just means “asparagus time”, but it sounds so poetic in German. …

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