Provence Cooking of Provence Recipes using Olive Oil and Herbs de Provence
for Healthy Cooking on a Provence Culinary Vacation
Provence Cooking and Provence Recipes include Olive Oil and Try Healthy Cooking on a Provence Culinary Vacation.
Provence Recipes are simple enough but the cuisine depends on fresh produce.  In a Provence Village the butcher handles only meat, the baker, bread and pastry, the grocer, produce and wine and some household goods.
On a Culinary Vacation in Provence you can go into the hills from your vacation rental or holiday villa and find interesting old Roman aqueducts while searching the fields for rosemary and rocky outcrops sprouting thyme. South,  you can go to the Camargue and see the white horses roaming free and find the Camargue sea salt for serving at the table.
Stuffed Squash and Stuffed Tomatoes:
: A combination of beef, wild boar sausage, thyme, oregano and left over French bread is mixed in a grinder after the meat is cooked. (see stuffing below)The stuffing is inserted in the hollowed out zucchini squash and tomato. The caps are replaced after a sprinkle of grated Parmesan cheese. They go in  a pre-heated 350 f oven for 25 to 50 minutes depending on the number. The caps of tomatoes brown as the juices intensify and mix with the stuffing. When they start to brown they are done.
for its horses, bulls,  and its salt.
The people evaporate sea water and harvest the salt in a huge operation near the mouth of the Rhone River. The salt is available throughout Provence.
Restaurants serve it at the table rather than salting the food while cooking.
Stuffed squash and tomatoes served with chicken soup, minced chicken and thyme canapes, sliced fruit with goats cheese, and Cotes Du Rhone
Foraging for herbs along the old canals make  interesting walks. Both sides have flat trails where mules once pulled barges.
Culinary Vacation in Provence
Provence Cooking, Provence Recipes
Herbs of  Provence: the wild herbs growing in the hills of Provence could include lavender, thyme, rosemary, savory, and basil ; thyme and rosemary, the most common growing wild. Some mixes include sage and bay leaf.
Brown the wild boar sausage in a pan with olive oil. Mix in other ground meats such as hamburger if desired.   After lightly cooking the meat, pour off the excess oil and set the meat aside.  Blend in a half teaspoon  (to taste) of Herbs de Provence mix.  (these are available in the local markets and could include thyme, rosemary, sage, savory, basil, and lavender)
Sauté slightly in a pan with olive oil, (optional pr-cook) coarsely chopped  celery, chopped onion, the pepper tops cubed, and a chopped clove of  garlic. Then place this in a food processor and mix coarsely.   Cube left over french bread and add to the chopper..
Add the meat.  
You can do this in a chopper and mix coarsely or mix by hand in a bowl after finely chopping the celery, onion and a clove of garlic.

Cut the tops from the zucchini and scoop out the center, Remove any large seeds and add the remainder to the stuffing.  Place the zucchinis in a pot of boiling water for five minutes and then remove and place in cold water to cool.
Spoon the stuffing into the cavity of the zucchinis and cap with a sprinkle of goats cheese or ground parmesan. Cover with the zucchini cap or a sliced tomato cap
Bake in a 350 degree f oven for 25-50  minutes depending on the quantity or until the tomato caps slightly brown.  The stuffing is precooked and therefore an under cooking should not be a concern.
Provence Wild Boar Stuffing
Healthy Cooking on a Provence Culinary Vacation depends on Recipes that are simple and that depend on  fresh local produce in season.
Camargue Accommodations
Provence Transportation
Where is Provence
Provence  France Hotels
Saint Remy-de-Provence
Provence Sightseeing, Biking
Aix-en-Provence, Avignon, Arles
Provence Shopping
Provence Cooking Vacation
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