Un Repas en France

These recipes are based on flavors typical of France.  From the bright, piquant tastes of Provence to the subtle delights of the Ile de France. I hope these will transport you to another time and place with no passport required.

Provinçal Omelette     294 calories       9.5 g. fat     12.5 g. protein   15.7 g. protein   I asked my husband for a new omelette idea and he suggested these ingredients.Provincal omelette

1.5 eggs                                         HINT: if you are serving one person, crack 3 2-oz eggs into a large measuring cup. Whip up the eggs like crazy and measure. Pour half the volume of eggs into a jar, cover with a lid, and store in the ‘fridge ’til next Thursday.                                                                                           1 oz bell pepper, steamed and chopped                                                                                                                                       2 black olives, pitted  and sliced                                                                                                  ¼ oz feta cheese, diced                                                                                                                   2 oz grapes

Whisk the eggs. Salt and pepper may not be necessary. Pour the eggs into a hot skillet which has been sprayed briefly with olive oil. After the bottom of the eggs has set, add the vegetables and cheese. Fold over and plate, along with the fruit. Brew your hot beverage, pour your smoothie or natural apple cider.

Bleu Cheese-Walnut Salad     287 calories     9.5 g. protein

This recipe takes me back to an old restaurant 2 blocks North of Notre Dame Cathedral. Dinner at Au Bougnat was a treat and eating this evokes some lovely memories.

2½ oz beets, cooked, skinned, sliced or cubed, cooled                     Beet & Bleu Cheese Salad                                   1 ½ oz bleu cheese, cubed or crumbled                                                                           1½ oz of tomato, sliced or cubed                                                                                        3-4 walnut halves                                                           1 oz white beans, drained and rinsed                    2½ cups salad greens                                                  ¾ tsp olive oil                                                               ¾ tsp balsamic vinegar                                decorations:pansy, violet, or nasturtium flowers

Prep the ingredients. Whisk the oil and vinegar in the salad or serving bowl. Add the greens and toss to coat with the dressing. Arrange the other ingredients on top, then decorate with flowers or chopped scallions. Voila! A beautiful meal.

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