Imagine taking a bath in a milky creamy mixture infused with thyme and garlic! Well that’s what we do to these potatoes. This traditional gratin come for the region of Dauphine, France and is simple to prepare and just so darn good! This dish is the perfect accompaniment to almost any roasted meat. The potatoes absorb all the creamy goodness and are irresistible to me. Honestly, I could eat the whole dish myself!

This is going to be your go to summer salad! If you like coleslaw, but don’t like ones that are heavy on the mayo, then this is for you. The crunchy, shredded, red and green cabbage and sweet grated carrots are tossed together with a tangy, but light, creamy dressing. Then there is the explosion of bleu cheese that sneaks in there hidden in all the slaw-y goodness, finally topped with the crunch of toasted walnuts. It’s a party in your mouth! It is a stunning accompaniment to other grilled items like burgers, ribs, and all things summer.

Did you know that couscous isn’t a grain? It’s a pasta! It is just the perfect canvas that you can almost add anything to it. In this recipe, we are cooking it by leaving it out in a baking dish and then covering it with boiling water and plastic wrap. This seals in the steam, which cooks the couscous into little soft puffs of goodness. Apricots, golden raisins, and toasted pine nuts add color, crunch, and sweetness, providing a nice contrast to the spiciness of the meat and the tanginess of the sauce. Couscous is so versatile that it can be an elegant side or elevated to a hearty main dish.

Is there anything better than potatoes with roasted meat? I love Yukon Gold potatoes! They are so versatile because they bake and smash equally well. Top with Parmesano Reggiano and breadcrumbs then cooked until golden brown – the perfect compliment to roasted meat.

These little tasty bites are a wonderful starter to any meal.

You'll love these greens on your table! They look amazing and taste even better.

The perfect pairing to any turkey!

Ratatouille is a French Provencal Vegetable dish that is usually made in the summer with onions, eggplant, peppers, zucchini, and herbs. It’s a great way to use that abundance of veggies you may have in your garden, or that you bought at the farmer’s market. It takes a little while for it to cook, but you will be so rewarded! It’s a dish that is good the day it is made but only improves with time, giving all the flavors have a chance to mellow. It is so versatile because of the many ways you can serve it. It’s the perfect side dish served warm alongside grilled meats and fish. Or, you can serve it cold as a salad or add it to a sandwich. You can top a crostini with it and you have a quick appetizer. I love it so much that I double the recipe! I put some in my freezer for later in the season and have a container of it in my fridge all summer long. 

Beautiful tender Brussels sprouts are blanched and then tossed with a delicious white sauce called the Béchamel. Topped with Panko and Parmigiano-Reggiano cheese, this is a delicious side dish that is rich in flavor, but not too heavy, and adds a little texture to the plate as well.

Cardamom has a lovely, sweet floral note, and combined with the ginger, gives these carrots and exotic taste that is a nice counterpoint to all the savory goodness on your plate. These add both a little color and counter-balanced flavor.  Perfect!

Prepare your tastebuds! This stuffing will be your new Thanksgiving favorite.

Prepare your tastebuds! This stuffing will be your new Thanksgiving favorite.