Our resident Le Cordon Bleu (Paris) trained chef instructor was back with us to present her tempting Easter in Provence menu. The beauty of her menu is that all of the recipes can be prepared ahead of time (with the exception of the roasting of the lamb) so you can enjoy your family, friends, and food. That’s certainly good thinking !

Chef Elizabeth went over her recipes, including chef’s tips, for Smoked Paprika and Nicoise Olive Deviled Eggs, Spring Herb Salad with Fennel and Chevre and Herb Roasted Leg of Lamb.

All of the recipes are posted on her site.

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