Seared Salmon Ragout
David Scott AllenFish & SeafoodMain CourseProvencal RecipesTaste: Food & Drink

Quick and Easy Seared Salmon with Tomato-Shallot Ragoût 

Make this recipe for seared salmon one time, and it will become a “go-to” quick dinnertime meal for two (or more). The tomato, shallot, caper and olive ragoût is a savoury combination that is similar to a puttanesca pasta sauce.

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Easy Zucchini Tuna Appetizer Zucchini and Tuna Rolls
AppetizerDavid Scott AllenProvencal RecipesTaste: Food & Drink

Fresh and Easy Zucchini Tuna Rolls Appetizer

This appetizer recipe is from Il Cucchiaio d’Argento. Thin zucchini strips are “stuffed” with easily found ingredients, canned tuna, capers, cheese. The result is pretty and tasty.

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My Provençal Salade Recipe Chef Anne Challier
Carolyne Kauser-AbbottProvencal RecipesSaladTaste: Food & Drink

My Provençal Salad the Tastes of Eating Local in Provence

This salad plate is a cross between carpaccio and salad. Prepare the tapenade and pesto in advance. Shop for the fresh melon, lettuce leaves and tomatoes at the market in the morning and then plate the ingredients in time for lunch.

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Pan Bagnat Nice French Riviera Provence @CocoaandLavender
David Scott AllenLunchtime MealsProvencal RecipesTaste: Food & Drink

A Nicoise Classic Pan Bagnat

What could be more delicious than a big messy sandwich at a picnic with friends. This Nicoise Pan Bagnat is packed with layers of flavour that only get better the longer they marinate together. Fresh peppery arugula with tuna, pickles, olives, capers, fennel, tomatoes, anchovies and homemade mayonnaise are perfectly presented on an artisan baked french loaf.

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Provençal Seafood Stew @CocoaandLavender
David Scott AllenFish & SeafoodMain CourseProvencal RecipesTaste: Food & Drink

A Variation on Provençal Seafood Stew

A satisfying and delicious bowl of comfort while at the same time not being heavy. The refreshing tomato and fish broth highlight the delicious levels of flavour from the capers, olives, fresh spinach and chile flakes with the seafood taking center stage.

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Tuna Appetizer pate au thon Tastes Provence @CocoaandLavender
AppetizerDavid Scott AllenProvencal RecipesTaste: Food & Drink

Easy Tuna Appetizer: Pâté au Thon

In David’s Cocoa and Lavender post for Pâté au Thon he turns ordinary canned tuna into a masterpiece. The full recipe is below for what might just become your go-to “impress the guests” appetizer.

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Green Olive Tapenades @ProvenceCook
AppetizerProvencal RecipesTaste: Food & Drink

How to Make Provencal Olive Tapenades

Late fall is typically when the olive harvest takes place in Provence. The fruit is left on the trees as long as possible to maximize production of the golden nectar, but not long enough to risk a frost. Read more about “Extra Virgin Oil an Olive Legend” here. The Provence …

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Green Olive Tapenade Recipe Olives @ProvenceCook
AppetizerProvencal RecipesTaste: Food & Drink

Recipe for Green Olive Tapenade

Olives trees have grown in Provence since at least the time of the Greeks, roughly 600 BC. Olive oil was a prized commodity during the Roman era. Today, France is not considered a large global producer at 4,500 tons per year. However, the quality is considered to be excellent. The …

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Olive Tapenade Salad Cooking Classes #Provence #Gourmet @ProvenceCook
Provencal RecipesSaladTaste: Food & Drink

Provence Gourmet: Olive Tapenade on a Mesclun Salad

The olive harvest in Provence is almost finished, and the extra virgin nectar is resting for a bit before serving. This easy recipe can be served anytime of year.  Gilles at Provence Gourmet shared this recipe with Perfectly Provence readers to celebrate this year’s harvest.

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