My husband and I enjoyed a wonderful breakfast at Petite Provence in Portland, Oregon. Potato cake and squash were the sides offered with the entre. Both were fabulous and we would love the recipe. Thank you. - Joyce Dean

Each of these dishes might be great sides for family and guests during the holiday season.

Chef Dilmar of Petite Provence was pleased that you enjoyed his creations. He shared his ingredients with me, however not the proportions. They are guestimates on my part.

Potato Cakes

32oz. pkg frozen hash browns 1 onion, chopped 1 stalk celery, finely sliced 1 small carrot,shredded I clove garlic, minced 1-2 Tbsp. Italian parsley, chopped 2 tsp Italian seasoning ( I tested this recipe using herbes de Provence with great results)

1. Combine all ingredients. 2. Fry all ingredients in a skillet coated with oil according to the directions on the package.

Petite Provence Squash

1 butternut squash 2 Tbsp.olive oil 1/4 cup brown sugar 1-2 tsp. Italian seasoning

1. Peel, seed and cube butternut squash.

2. Toss squash with olive oil, brown sugar and Italian seasoning.

3. Place on a baking sheet and roast at 400 for about 45 minutes.

Looking for a favorite recipe? E-mail Marge Biancke at a2mailbox@comcast.net.