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.
If you enjoy fresh and wholesome salads, this is a great one for your repertoire. This Classic French Lentil Salad is made using earthy, healthy Puy lentils, carrots, shallots and herbs drizzled with a quick zippy Dijon vinaigrette. It is affordable, simple to make and very satisfying. A great side dish for hosting, or as a make-ahead recipe for meals on-the-go.
A staple of Brittany cooking, this Cauliflower Gratin (Gratin de Choufleur) is a homecook’s favorite, that hits all the right notes: veggie-focused, fairly easy to prepare and utterly comforting. Tender cauliflower florets are draped in a cheesy Mornay sauce, dotted with bacon bits and baked until bubbly. This results in a very creamy and delicious gratin that makes an incredible side dish for any occasion – be it a holiday feast or weekday dinner.
This Roasted Brussels Sprouts Gruyère Gratin is an elegant yet cozy side dish to enjoy all throughout Winter. It features Brussels sprouts roasted until caramelized, coated in a rich creamy sauce laden with Gruyère cheese and finally baked until crisp and bubbly. This is a flavorful veggie-focused recipe that can be prepared in advance. Perfect for the Holidays or any chilly day, really!
This Radicchio Orange Pecan Salad is one of my favorite salads to make over the Winter. Bitter radicchio, fresh baby spinach, juicy orange supremes, toasted pecans and goat cheese are drizzled with a honey and Dijon vinaigrette – resulting in a delicious mix of bitter, sweet and savory flavors. This is a colorful side dish to serve over the Holidays, or to enjoy as a weekday dinner on its own as well.
Green Beans Almondine – or Amandine in French – is a classic French side dish that’s quick, easy and elegant. Crisp green beans are tossed in brown butter with toasted almonds and shallots for a healty-ish side that’s buttery, nutty and crunchy. It’s a great dish for the Holidays, or dinner any night of the week!
When in season, the French love to cook up zucchini in all sorts of casseroles, gratins, tians and savory crumbles. As a popular take on this custom, this savory Zucchini Goat Cheese Crumble is a simple and delicious way to use this garden fruit – yes, fruit! With the perfect combination of tender zucchini and creamy goat cheese under a crisp topping, this is a great zucchini-packed side dish for late Summer.
This Savory Tomato, Corn and Gruyère Galette is Summertime French cooking at its best – using what’s in season and spending little time in the kitchen. With ripe tomatoes, sweet corn and salty Gruyère cheese held together in a flaky crust, this savory Galette hits all the right marks: seasonal, quick and delicious for a late Summer lunch or dinner.
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