So simple to throw together and absolutely delightful! The red potatoes just simmer with the fresh tomatoes, onions and herbs in the oven for an hour and the result is this almost caramelized hearty dish! It is important to use red potatoes for this Red Potato Provençal recipe because they will not fall apart and just stay intact to soak up the wonderful sauce! 5.0 ... Read More »
Spinach Tomato Feta Omelet
This is an exquisite omelet filled with fresh baby spinach and tomatoes and with just enough feta cheese to make it rich but not too much to burden it with a lot of saturated fat. I also add a little lowfat kefir to the eggs, before whisking them to add to the creaminess. Eggs are a great source of protein and, coupled with fresh veggies, make for a very satisfying and ... Read More »
Black Bean Tomato Corn Salad
Such a tasty salad that is easy, quick, and very filling! Note that there is no need to add salt to this salad because the canned beans and corn, although well rinsed, will still have residual sodium in them, and the sprinkle of feta cheese will salt it just enough! If you have the extra time, I recommend using my Simply Grilled Corn recipe! It gives the kernels that ... Read More »
Simply Oven-Dried Tomatoes
The next best thing to homemade sundried tomatoes! They burst with flavor and are a cinch to make. Note that I do not even add olive oil, there is no need! The only trick is to have the time to forget about them in a very low oven for a few hours. They are wonderful as appetizers with a little goat cheese sprinkled on them, or simply naked, as a side dish. 5.0 from ... Read More »
Tian Provençal
This is a classic provençal dish. It’s very simple but what makes it so delicious is the full wholesome flavors of these vegetables slowly roasting in the oven with a good extra virgin olive oil. It always amazes me what a hit this always is with my guests!! It can be served either at room temperature or hot, so it is perfect for all seasons. It is a sure crowd pleaser for a ... Read More »
Pasta Fagiole with Spinach Mushroom Marinara Sauce
This is an Italian classic with the added goodness of spinach and mushrooms. In fact, it's such a "forgiving" recipe, you can throw all sorts of extra veggies in there and it still simmers to a wonderful sauce! I have added fresh zucchini, carrots, and even thinly sliced butternut squash on occasion, and sure enough...delicious! I use a store-bought simple tomato marinara ... Read More »
Baked Tilapia Provençal
I now make this with barramundi which is a much better environmentally-sustainable alternative to tilapia and is just as delicious! You can often find it in the freezer section at the health food store. Just defrost it and proceed with the recipe that follows. This is a very tasty way to bake tilapia with a southern French flavor. All the ingredients for this quick and easy ... Read More »
Moroccan Lentil and Chickpea Soup
The lemon juice added at the last minute gives this hearty Moroccan Lentil and Chickpea Soup a great tangy flavor. It’s slow cooking as most soups are but the assembly is right out of your pantry and quick and, if you have a crock pot, you can even let the cooking part take place while you are out! I love to use red lentils for this soup because they are nice and soft when ... Read More »
