Cookthink

In this dish, veal is roasted until tender but not falling apart, and is brightened by red wine and tomatoes. A few dried herbs rubbed onto the veal roast before cooking lightly perfume the entire dish.

Herb-Crusted Butternut Squash Wedges

The tendency in cooking butternut squash is to enhance the vegetable's sweetness with sugar or baking spices. This side dish uses savory Herbes de Provence instead. Read more about this recipe at The Washington Post.

Baked Fish Provencale

This baked fish in a quick tomato sauce is a warm Sunday meal. If you have leftover sauce, try it in a dish of Mediterranean-style braised lamb. This recipe is part of Andrew Schloss's Sunday Dinners.

Spicy-Sweet Creole Fish Cakes

This is a great dish to make with leftover cooked fish such as baked fish Provencale. If you don't have any, just follow the instructions. This recipe is part of Andrew Schloss's Sunday Dinners.

Mediterranean-Style Braised Lamb

This is a simple weeknight dinner, especially if you use leftover tomato sauce instead of making it fresh -- this one came from a dish of baked fish Provencale. This recipe is part of Andrew Schloss's Sunday Dinners.

Goat Cheese With Pastis And Herbes De Provence

This is a great way to turn a log of goat cheese into an elegant hors d'oeuvre. Pastis adds an anise flavor that balances the richness of the cheese. If you don't have herbes de Provence on hand, just mix together one teaspoon each of fennel seeds, dried rosemary, bay leaf, lavender, basil, sage and thyme.

Beef And Artichoke Provencale

Use leftover braised sirloin tips with roasted garlic to save time on this satisfying dish. This recipe is part of Andrew Schloss's Sunday Dinners.

Halibut Provencal

Halibut roasted and served with asparagus, olive tapenade, chive oil and red and yellow tomato confit is a great warm-weather dish. Read more about this recipe in The Kitchen Table: Brennan's of Houston.

Chicken Pot Pie With Fennel And Apples

Use leftover spicy marmalade-glazed game hens -- or any leftover chicken -- to make this satisfying one-dish meal. This recipe is part of Andrew Schloss' Sunday Dinners.