Roasted Tomatoes Provençale Stuffed Zucchini Herbs Summer Menu Tasha Powell
AppetizerProvencal RecipesTasha PowellTaste: Food & Drink

Roasted Tomatoes à la Provençale Stuffed with Zucchini and Fresh Herbs

My recipe for Tomatoes Provençales is inspired by the typical cuisine, but it is a lighter version with a zucchini-herb stuffing (farce) intended as a pre-dinner bite. The tomatoes filled and baked and then served as an appetizer with cocktails.

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Soupe au Pistou @ElizabethBard Recipes Provence
Provencal RecipesSoupTaste: Food & Drink

Elizabeth Bard’s Version of Soupe au Pistou

This soup is a Provençal classic, practically every every household will have their own variation. This is a perfect autumn recipe from Elizabeth Bard’s latest book Picnic in Provence: A memoir with Recipes.

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Lavender Provence
Cakes & CookiesDessertProvencal RecipesTaste: Food & Drink

Elizabeth Bard’s Financiers aux Abricots et à la Lavande

This recipe for a sweet snack, mini-cakes, comes from Elizabeth Bard’s latest book Picnic in Provence: A memoir with Recipes. The author combines the flavours of Provence apricot and lavender in a traditional French dessert. The recipe is published with the author’s permission.

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Stuffed Zucchini Blossoms @ElizabethBard Recipe
Provencal RecipesStarter CourseTaste: Food & Drink

Elizabeth Bard’s Stuffed Zucchini Blossoms

This savoury recipe is from Elizabeth Bard’s latest book Picnic in Provence: A memoir with Recipes. Stuffed zucchini blossoms are a little extra effort to make, but your table companions will be happy you made them. This recipe has been published with the author’s permission.

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