Daube of Pork Cheeks

The palate of colors change at my nearby farmers market, bringing out old favorites and a host of new dishes to explore; for this very reason, I offer two variations on a fall menu. One celebrates Indian summer with a grilled calamari and radicchio salad, and lavender honey brushed lamb chops served with a Moroccan couscous and chickpea salad. While the other, a soupe au pistou and daube of pork cheeks gently reminds us of the heartier fare that will soon provide comfort and solace during the darker nights.I was incredibly delighted and honored that one of my all-time favorite online magazines, Perfectly Provence - everything to do with Provence food, lifestyle, and Mediterranean living, published my Provencal Fall menus. Please check out my recipes and more importantly, their website.