Known as “Carottes Rapées”, this French Grated Carrot Salad is ubiquitous in all French regions. This standard bistro fare is essentially a salad of grated carrots with herbs, a simple dressing and a heavy sprinkle of raisins and nuts for added crunch, chew and flavor. This salad is crunchy, tangy, refreshing and a healthy pop of color for any table.
This Red Kuri Squash Blue Cheese Gratin is a simple and utterly comforting dish, making do with “Potimarron” (red kuri squash): a star of French market stalls during the Fall and Winter months. This gratin features layers of tender and sweet squash, tangy blue cheese with crème fraiche, walnuts and pumpkin seeds for extra crunch. This is a great dish for vegetarians, or a festive side dish to serve alongside meat or fish during gatherings – especially perfect for a unique Thanksgiving side!
Known as Croquettes de Courgettes, these French style Zucchini Fritters are a perfect Summer treat and delicious way to sneak more veggies into your day. They are made with a heaping amount of zucchini, onion, garlic and nutty Gruyère cheese – which makes these fritters perfectly tender inside and crispy outside. They’re fun and easy to make, and always disappear fast.
Refreshing, satisfying and healthy – bookmark this recipe to make all Summer long! This chilled Zucchini Mint Soup features in-season zucchini blended with tangy goat cheese and fragrant mint: a delicious (and wildly unique) flavor combo. It has a wonderfully creamy texture from the zucchini and goat cheese, while the mint brings a cooling freshness. This is a quick and easy recipe, perfectly suited for summer entertaining or laid-back dinners.
Less fussy to make than a classic quiche, this crustless quiche is a celebration of warmer days. It embraces ripe summer vegetables: zucchini, eggplant and cherry tomatoes, all encased in a rich egg custard with melty Swiss cheese and fresh herbs. This is a perfect gluten-free brunch, lunch, or dinner that you can easily prepare ahead as well!
A wildly popular side dish in France, Vichy Carrots feature perfectly tender carrot coins cooked in butter, sugar, and water until it reduces into a sweet buttery glaze, which is then finished off with fresh parsley. This easy and inexpensive recipe is a perfect weekday side, that feels luxurious enough to brighten any festive meal as well!
Inspired by the Mediterranean tradition of bread and tomato salads, this Heirloom Tomato Bread Salad is made of perfectly ripe tomatoes, fresh herbs, a tangy vinaigrette, and crunchy bread croutons. It is both refreshing and satisfying, with a great mix of soft and crunchy textures. An easy salad best made when tomatoes are in season.
Ratatouille is a French Provencal stew of ripe Summer vegetables (tomatoes, eggplant, zucchini and bell peppers) cooked together slowly until creamy soft. An uncomplicated recipe, making a good ratatouille does require a bit of time. Make this stovetop recipe on a weekend to enjoy it throughout the week… because a ratatouille tastes even better reheated!
A regional recipe from southern France’s Provence, this Roasted Red Pepper Dip known as Poivronade, is a staple of the French “apéro” (pre-dinner drinks and snacks). It features blistery roasted bell peppers blended with feta, parmesan, pine nuts and fresh basil leaves. Creamy and full of sun-kissed flavors, you can enjoy it as a spread on toast or as a dip, alongside chilled drinks and good company.
Don’t throw out those radish leaves! Made from fresh, peppery radish leaves and potatoes for extra body, this Radish Leaf Soup is ever so popular in France and a Spring staple in my kitchen. It offers healthy, delicious comfort and is a great way to make do with extremely underrated radish leaves.
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