Rain's Low Fat Dressing, Cooking Vacation in Provence      
Herbs and Olive Oil, Healthy Cooking on a Provence Culinary Vacation
Rain's Low Fat Dressing uses fresh produce from the local farms and markets.  This might require some searching in the small village markets where the butcher handles only meat, the baker, bread and pastry, the grocer, produce and wine and some household goods.
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.
be a prelude to this Provence inspired recipe for stuffed squash and stuffed tomatoes
The stuffing 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 lightly 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.
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
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.
Rain's Dressing: Provence inspired recipe
Rain's Low Fat Dressing, Cooking Vacation in Provence      
Herbs and Olive Oil, Healthy Cooking on a Provence Culinary Vacation Inspired this Recipe created during a Cooking Vacation in Provence.  
Reach Provence
  • Air
International flights serve Paris, Marseilles,  Locals Nimes and Avignon.
  • Train
TGV Fast trains serve Avignon and Nimes from Paris.  Local trains serve Arles
  • Auto
Rental cars are available at the TGV Stations in Paris, Avignon, and Nimes.  Available also in Arles.
Autourope is available in Avignon at the TGV  train station.
Shop for your rental car online well  ahead of your trip and choose diesel (more economical) or gas, luggage space,(important)  standard or automatic,(important)  two door, four door and other options.    
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