Cauliflower smothered in a creamy cheesy Béchamel sauce. Great on it’s own (vegetarian), with a salad, or meats.

Roasted chicken rolled in flaky croissant dough with ham, and Swiss and provolone cheeses, served with broccoli florets.

Straight from my time in Marseille, this soup dish is thick with fish, shellfish, and potatoes. Served with a super of rouille, a beautiful rich saffron and garlic sauce, perfect on a piece of toast or mixed in the soup.

The French sister of Salmon Wellington – Salmon filet wrapped on a bed of spinach and wrapped in a light puff pastry. Served with roasted vegetables.

This may be the most famous dish to savored on St. Patrick’s Day, but I enjoy this Irish classic all year long. Corned beef, cabbage, carrots, and potatoes.

Baked tilapia with an island style banana salsa, served with a vegetable rice medley. (mildly spicy)

Pommes Aligot are a blend of whipped mashed potatoes with delicious melted cheese, a traditional French dish from the Midi-Pyrénées in the South of France. Served with Andouille sausage and haricots verts.

Tender chicken with a mushroom and shallot cream sauce, over tricolor rotini pasta. Substitute pasta for spaghetti squash