Upside down savoury caponata tart
David Scott AllenMain CourseProvencal RecipesTasteVegetarian

Leftover Eggplant Make a Savoury Caponata Tart

Recently, I shared my simple vegetable Napoleons with you as a side dish for the goat cheese-stuffed chicken. If you make it, you will probably end up in the same boat as I did: lots of leftover parts — zucchini, yellow squash, eggplant, tomatoes. While that sounds like all the …

READ MORE →
Zucchini Rolls Vegetarian Cooking With Italian Cheeses
Main CourseProvencal RecipesTasha PowellTasteVegetarian

Zucchini Rolls a Vegetarian Cooking Class

Simple to prepare, these zucchini rolls bring together the abundant produce of Provence with the wonderful cheeses of Italy. Prepare the dish as a vegetarian main course, or as a side dish with a protein of your choice. I like to think of it as a lasagna without the noodles. …

READ MORE →
Stuffed Aubergine Eggplant Zucchini Tomatoes
Main CourseProvencal RecipesTasha PowellTasteVegetarian

Stuffed Zucchini and Baked Tomatoes for Vegetarians

It is common to find petits farcis, stuffed vegetables, on menus in Provence during the fall and winter months. Residents of Nice claim this dish as a local creation, part of the traditional Niçoise culinary repertoire. My versions of stuffed zucchini and baked tomatoes are suitable for vegetarian diets. These …

READ MORE →
Fall Dinner Party Menu from Provence
François de MélogueProvencal RecipesSeasonal MenusTaste

Try this Fall Dinner Party Menu with Provencal Flavours

Autumn in Provence Fall is a beautiful season in the South of France, but regardless of where you live, the season’s arrival signals shorter days. The lingering summer light becomes more radiant, casting an ethereal golden hue across our dinner table. You can enjoy the residual effects of Provencal summer …

READ MORE →
Zucchini Quick Bread Cake Courgettes
BreadsMartine Bertin-PetersonProvencal RecipesTaste

Zucchini Quick Bread a Cake aux Courgettes

If you have a vegetable garden or visit a farmer’s market regularly you know that there comes a time when zucchini plentiful. And, the question becomes what to do with the bounty. The recipe below for zucchini bread is a sweet, quick loaf that is a perfect treat with a …

READ MORE →
Quick Summer Salad Zucchini Recipe
Martine Bertin-PetersonProvencal RecipesSaladTaste

A Quick Summer Salad with Zucchini Squash

Regardless of location, there is probably nothing I like more than visiting a farmer’s market in the summer. However, if I were honest the daily Provencal marchés and Italian mercatos have a certain amount of charm that our local market lacks. However, with travel restrictions this year, I have been …

READ MORE →
Les Petits Farcis Provencal
Main CourseMartine Bertin-PetersonPorkProvencal RecipesTaste

Les Petits Farcis a Provencal Specialty from Nice

Les Petit Farcis is a hearty dish often found on menus in Provence during fall and winter months. Found commonly on menus throughout the region les petits farcis originate from Niçoise cuisine.

READ MORE →
Rose Vegetable Tart
Cook'n with ClassLunchtime MealsProvencal RecipesTaste

A Vegetable Tart Almost to Beautiful to Eat

This “rose” vegetable tart takes a little bit of time to put together. The mandolin-cut vegetables are arranged in the “rose” pattern. The recipe for easy pie crust is below, you can skip this step and buy prepared ready-to-bake pie dough in the store.

READ MORE →
Clafoutis aux Courgettes
Lunchtime MealsPesto & PistouProvencal RecipesTaste

Clafoutis aux Courgettes a Savoury Vegetarian Casserole

The following recipe for a clafoutis aux courgettes (zucchini casserole),  turns a traditional Provencal dessert into a savoury dish that is suitable for vegetarians. You can experiment with the fillings, depending on what is available, or in Jackie’s case growing in your garden.

READ MORE →
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.

READ MORE →