I am sharing one of my favourite recipes: stuffed with goat cheese, oven-dried tomatoes, and tapenade. The possibilities are limitless. Pour yourself a glass of rose and let’s get cooking.

This vegetarian recipe for stuffed zucchini flowers comes from the Rose et Marius blog (with permission). The season for these delicate zucchini flowers is short. When you have the chance, don’t hesitate to buy them, but make sure to cook with the flowers the same day as they spoil quickly. …

Last year, we hosted the Gemma Wade of “You Say Tomato Cooking” (meal planning, recipes, cooking classes and more) here in Cotignac. Gemma is a talented cook, turns fresh, basic ingredients into delicious dishes with ease. She was impressed by our Tuesday morning farmer’s market in Cotignac, one of five …

Zucchini flowers are beautiful, delicate, and can be a bit tricky to cook. However, they are also delicious, so don’t shy away from trying this recipe below for zucchini flowers stuffed with fresh goat cheese and artichokes.

The key ingredient for this recipe is the cod, but the dish is really brought to life by the lemon, garlic and cheese that are added to the fish topping and the stuffing for the flowers.

You need to try this recipe while there is still a chance of finding zucchini flowers and fresh figs in the markets of Provence…otherwise you will dream about it all winter.