Cod poached in water infused with bay leaves, garlic, salt, and olive oil.
Salad Nicoise, a French composed salad with tuna, green beans, hard boiled eggs, tomatoes, onion, capers, and potatoes.
Belgian endive salad with a vinaigrette with olive oil, sherry vinegar, garlic, and anchovies.
Small new potatoes, roasted with onions, garlic, tomatoes, olives, and herbes de Provence.
New potatoes or fingerlings tossed warm in a Dijon vinaigrette with capers, olives, garlic, and parsley.
Outrageously good seafood bisque inspired by Provencal flavors, with saffron, tomato, and mild, white fish. Great with crusty bread.
Baked salmon provencal recipe with a sauce of fresh tomatoes, fresh chopped herbs, a few shallots, lemon juice, balsamic and olive oil.
Spinach gratin made with chopped blanched spinach, mixed with nutmeg infused béchamel, with hard boiled eggs and gruyere cheese. Gratin d'epinard aux oeufs.
Grated zucchini and chopped blanched spinach, mixed with onions sautéed with bacon, parsley, and garlic, bound with eggs, topped with grated Parmesan, and baked.