Dinner tonight came together really easily. We had some Daube in the freezer, a beef stew from Southern France, from a dinner several weeks ago when I made a double batch of the stew. I thawed that in the refrigerator and it only needed to be reheated tonight. The littlest chef and her Daddy made baked potatoes while I was on my way home from work. And I steamed some frozen mixed vegetables with a little butter & thyme. Voila! A deconstructed Shepherd’s Pie was born!
When we traveled in Provence several years ago, we bought herbes de provence with the Label Rouge designation. The Label Rouge program is used by the French Ministry of Agriculture to designate products that have met extremely high standards of quality. We enjoyed these herbs with roasted chicken and potatoes, and a family favorite meal was born! Now, when we want to be transported back to Provence and that gentler pace of life, I roast a chicken with some potatoes, carrots, and serve them with either steamed green veggies or a green salad with a lemon-dijon vinaigrette.