Healthy French Recipes

To get the most flavor out of this easy vinaigrette dressing recipe, dried oregano is rubbed between your fingers and toasted before being whisked with the remaining ingredients.

Ratatouille, a classic French dish with tomatoes, eggplant, zucchini, bell pepper and onion, is frequently cooked low and slow until it turns silky and luscious. We kept the classic flavor but gave it a makeover by thinly slicing the vegetables and layering them in a cast-iron pan. We brighten up the flavor at the end with a splash of red-wine vinegar.

Bursting with fresh vegetables, this classic Provençal stew is wonderful with eggs, pasta or grilled fish.

The French flavor of tarragon inspires this pesto, which is wonderful stirred into a simple fish or chicken soup and brings a je ne sais quoi to chicken salad.

Zucchini, onion, tomatoes and bell peppers stud this paella-inspired rice dish. You may add other vegetables, such as mushrooms and peas, or if you like something heartier, some slightly spicy Italian sausage is a good choice.

Here's our weeknight version of choucroute garni, “dressed sauerkraut,” made with chicken sausage. The flavor of the dish will vary depending on what type of chicken sausage you choose. We like the taste of roasted garlic sausage or sweet apple sausage in this recipe. And although any type of sauerkraut can be used, we prefer the crisp texture of refrigerated kraut over canned. Serve with roasted carrots and some mustard to spread on the sausage.

Adding okra to traditional ratatouille gives this French vegetable stew recipe Southern flair. It's delicious on the day it's cooked, but even better the next day. Serve as a side to grilled chicken or on top of thick, crusty bread.

These crustless mini quiches are like portable omelets. Turkey sausage and sautéed mushrooms keep them light and savory. Small and satisfying, they're also a good finger food for your next cocktail party.

Originally from the Limousin region of France, clafouti is sort of a cross between a flan and a fruit-filled pancake. This one embraces apricots instead of the traditional cherries, but any fruit can be used, including apples, pears, peaches and plums. It will puff up dramatically during baking, then collapse; let it cool slightly before serving so you can truly enjoy the flavors. Leftovers make a delicious breakfast treat.

This vegan side dish is traditionally served at room temperature with grilled meat or fish, but feel free to double your portion and eat it as a vegan entree with crusty bread for dipping in that garlicky, flavor-packed olive oil. The name for this combination of roasted vegetables comes from the Catalan escalivar, meaning to cook in ashes, though most folks these days use an oven or grill to put some char on their veggies.

With fresh mussels increasingly available at supermarket fish counters, you can easily make this bistro favorite at home.

This impressive-looking asparagus salad recipe is actually very easy to make. After quickly boiling the asparagus, the same water is used to soft-boil the eggs. Piment d'Espelette is a sweet, spicy ground pepper from the Basque region of France. While it's not essential, it does add a subtle kick to the otherwise mellow flavors of this salad. Look for this spice at specialty stores and well-stocked markets--or substitute smoked paprika.

Chocolate mousse for 115 calories? Yes, please! This healthy dessert recipe is perfect for a special occasion or if you just need a sweet treat. For the fluffiest mousse, make as few gentle strokes with your spatula as possible to fold the egg whites into the chocolate mixture in Step 5.

In this genius slow-cooker soup recipe, two types of onions are caramelized for hours before adding a sherry-spiked broth. For a bistro-worthy presentation, ladle the soup into ovenproof crocks, top with the bread and cheese and broil.

This versatile red-wine vinaigrette recipe is a healthy dressing for your salad but it's also delicious drizzled on grain salads or over grilled or roasted vegetables.

This easy, comforting pear crumble is sure to please. Serve it as is or with low-fat ice cream.

Straddling the coastal border between Northern Spain and Southern France, the people of the Basque region have a deep affection for fork-tender chicken stewed in a vibrant tomato-pepper sauce. Briny green olives stuffed with Spain's pimiento peppers root the dish even further.

A homemade cousin of bottled French dressing.

Calling this “the best” custard recipe may seem like a bold statement, but it's true. In this healthy dessert recipe, the rich eggy custard is silky-smooth and infused with loads of vanilla, making it worthy of its name.

Take advantage of convenient mini ("baby") carrots to make this simple but sophisticated classic French side dish.

To make traditional cordon bleu, you layer prosciutto (or other ham) and cheese in between thin slices of chicken or veal, then bread and sauté the whole stack. This quick, easy version keeps the flavors the same, but skips the fussy layering and breading steps. Serve with: Delicata squash and broccoli.

Cheese-stuffed zucchini flowers are a traditional specialty of Italy and Provence. This version of the fried vegetarian side dish or appetizer takes on an Occitanie flair with Tomme des Pyrénées, a cheese produced in that southwestern region of France. Thanks to the cheese's rich, slightly tangy flavor, you only need a little bit to highlight this dish.

You can quickly make the crust for this tart in the food processor and then press it into the pan--no need to dig out a rolling pin and struggle to transfer a tender pastry dough from pin to pan. Extra crust dough doubles as a crumbly topping.

In this budget-friendly salmon recipe, canned salmon tops lentils, carrots and celery--ingredients you probably have on hand already. Fiber-rich lentils come in a variety of colors and they typically cook faster than dried beans, so they're a great choice for a fast weeknight dinner.