The tangy, earthy taste of goat cheese combines well with the spinach. The tart is a breeze to make and a winner with a salad.
A quick and easy frittata of spinach, eggs and feta cheese. With a salad on the side its always a winner, hot or at room temperature.
In the Provence this dish is called Troucha, which means omelette. You can use spinach greens or Swiss chard for this dish.
My recipe comes from Toulon and adds anchovies for an extra kick. This turns a rather mild dish into a wonderful light lunch choice, which can be accompanied by a simple green salad.
Omelette aux Poivrons et Tomates, the Provençal version of a popular dish in the Mediterranean region: light, healthy and easy to prepare. I use it both as a main course or as part of a cold buffet, when friends come over. This dish tastes great warm or at room temperature, a favorite at many tapas bars in Spain.
Serve with a green salad with Creamy Cucumber Dressing and a crusty white bread.
savory tart loaded with enough garlic to ward off the most stubborn of vampires. But no worries, caramelized garlic brings out its natural sweetness. This delicious recipe from the South of France is a great choice for a party, light lunch or a picnic.
Quiche aux Poireaux et Champignons, a recipe from the South of France is impressive but easy to make.
Soufflé de Queso de Cabra con Sofrito, a delicious and light dish from Spain. It is baked in individual ramekins, making it a great choice for entertaining.
Spinach and Feta Cheese combine well and the anchovies give this dish an extra subtle flavor. A variation of the popular Spanakopita recipe from Greece. Light and well rounded in taste.
A savory custard recipe. It can be served any way you like it, with fruits for an impromptu brunch, lunch with a salad and cold meats or as a side dish.
Crusty, crispy and savory popovers, easy to make, and a great accompaniment to a lot of dishes. They are light and airy, the fragrance of the Parmesan, great!
A great recipe for a lovely brunch or lunch, a shortcrust pastry filled with eggplant, tomato, zucchini, red and green peppers, potatoes, onions and Gruyère.
This cheese custard recipe is an indulgent love affair popular in France. It combines well with green asparagus, cooked al dente, and a tomato vinaigrette.
Tarte à l’Oignon et au Gruyère is a popular recipe all over France. It is a melt-in-the-mouth dish: light, delicious and with character.