Soup au pistou is a remarkably versatile soup from Provence. Use whatever fresh vegetables you have on hand. This recipe utilizes ingredients easily found in most kitchens. The single requirement in an otherwise adaptable list of vegetables, herbs and pasta is that the finished soup must be garnished with pistou, or pesto. Bon appetit!

Soup au Pistou Photo: ©Stefania Pomponi Butler

Perfect for a low-key meal or cocktail party, this roasted mushroom and Brie tartlets recipe is easy to prepare and refined. Simply fill puff pastry-lined tartlet molds with roasted mushrooms, onion confit and slivers of Brie to make a fantastic, savory appetizer. Use the tartlets as light dinner entrée, as well! Bon appetit!

Roasted Mushroom and Brie Tarts Photo: Flickr user Kasia

Herbes de Provence is a classic herb blend using fresh or dried herbs. Very popular in the Mediterranean South of France, it is used to season everything from soups to grilled chicken. This traditional version uses lavender. Although purists will argue against the exclusion of the herb, one absolutely can omit it from this recipe and still have a delicious and authentic Provencal herb blend. Bon appetit!

Fresh Herbes de Provence Photo: Amanda Wray

One-dish meals have held the appeal of nutritious simplicity for years. The next time you feel strapped for time, take a few minutes to whip up a recipe of Spinach and Onion Quiche. Colorful spinach, snappy onions, savory cheese, and salty bacon give it a beautiful, rustic presentation and taste fantastic for brunch or dinner. Make it without a pastry crust or make a batch of Pate Brisee the day before you prepare the quiche. Bon appetit!

Spinach and Onion Quiche Photo: ©Rebecca Franklin, Licensed to About.com