Cooking Vacation in Provence, Herbs,  Olive Oil, Healthy Cooking on a Provence Culinary Vacation
In the hills of Provence you are apt to find interesting old ruins while searching the fields for rosemary and hunting through the rocky outcrops for thyme.
In the southern delta of the Rhone, on the Camargue you will find rice and salt while most certainly you will see the white horses roaming free. Camargue sea salt can be served at the table for individual seasoning and is called a finishing salt.
This Provence inspired recipe for stuffed squash and stuffed tomatoes is a combination of beef, wild boar sausage, thyme, oregano and left over French bread that is mixed in a grinder after the meet is cooked.
The stuffing is then inserted in the hollowed out zucchini squash and into hollowed out tomatoes. The tomato caps are replaced after a sprinkle of grated Parmesan cheese. They go in a 350 degree f oven for between 25 to 50 minutes depending on how many you have. When the caps of tomato start to brown they are done, The juices of the tomatoes intensify and mix with the stuffing  
The Camargue is noted for its white horses, for sea salt from Mediterranean water.

The people of the camargue  evaporate sea water and harvest the salt in a huge operation near the mouth of the Rhone River.

The salt is available throughout Provence and customarily served at the table to be used by each diner to taste. A sprinkle of the coarse crystal finishes off the dish.
Stuffed squash and stuffed 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 and Roman aqueducts makes  interesting walks. Both sides of the canals have flat trails where mules once pulled barges.
Rain's Dressing: Provence inspired recipe

Ingredients
herbs de provence     pinch
extra virgin  oil    2 ozs
rice vinegar           1 oz
lemon juice               1/2 teaspoon
honey                        1/2 teaspoon
*orange/ginger/sugar syrup   2 tablespoons (*mix one to one of OJ and sugar, add sliced ginger, heat for about 10-15 minutes until a light syrup forms. Strain and use reserved sauce.
Fresh chopped basil       1  teaspoon
mix all ingredients together and alter the balance of sweet and sour to your taste. Drizzle over salads or serve on the side.
June makes a good time for a Provence culinary vacation, many fruits and vegetables are ripe and ready for the table.
Camargue sea salt ready for packaging
Do You need an International Driving Permit to Drive in Europe.
In France and Italy you can rent a car and do not need to show an International Permit, only your drivers license    Italian law, however,  requires that.....  see Article
No Passing for commercial vehicles
No Passing zone ends
Rotary
with yield to traffic in rotary
Speed limits will be clearly marked and the Rotary will be a welcome site with its directions to various towns.  Gassing up is similar to US with credit card and automatic shut-off at modern pumps. Car rental are available in all large cities and at many TGV Train Stations..
Information for those renting a vehicle in Provence
Provence recipes use the available fresh produce. Provence Village Markets and local farms will provide after some shopping.
The butcher will specialize in meats, the baker, bread and pastry, the grocer, produce and wine and some household goods.
On Your Cooking Vacation in Provence,  You will use the Wild Herbs and  First Cold Press Olive Oil for Some Healthy Cooking
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A Cooking Vacation in Provence will include Herbs and Olive Oil.
Healthy Cooking on a Provence Culinary Vacation includes recipes that depend on fresh produce and meat from the local farms and might require some searching in the small village markets.
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