France/30 recipes

With just 5 ingredients this Italian-style eggplant parmesan is ready in about 30 minutes!

This is a tangy marinade, containing equal amounts of lemon juice and oil, and is good for rich meats like chicken thighs. It can be used for chicken breasts too, but their skin should be on for additional protection during grilling or broiling. Thyme gives this marinade a flavor loved in France, but you can substitute oregano for an Italian or Greek accent, or mint or cilantro for a Lebanese touch.

Large batch scrambled eggs (30+ servings)

Yes from the year 1475. Platina mentions several odd fishes not usually used today as food, such as cuttlefish, scorpions, lampreys and sea-lion. But most of his fish are still favorites-eels, lobsters, crabs, oysters, sturgeon and sturgeon eggs (which he calls caviar), salmon, sole, etc., and he gives a recipe for a Squid Dish for Days of Abstinence. Although squid is eaten today in the South of France and Greece, and can be found in special fish shops here, I would prefer salmon or halibut. But if you hanker for squid, just go ahead with it if you can find some, and be sure to have the fish man prepare it for you by removing the black liquid from the backbone.

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This is a hearty healthy recipe, great appetizer or salads, can be used in many ways.

Green Pasta with Tomato Sauce and Basil recipe

Perfectly poached eggs tops artichoke hearts and luscious Bearnaise sauce. You might just think you're in France.

Garlic Soup with Barley and Wild Rice recipe