6 provencale stew with Recipes

leftover burgundy beef stew (or your favorite stew), hot mashed potatoes, prepared with, butter, creme fraiche or 1/4 cup sour cream, dijon mustard, nutmeg, salt & pepper, to taste, pimiento-stuffed green olives, tomatoes, thinly sliced, gruyere or 1/2 cup swiss cheese, grated, garlic powder (optional), extra virgin olive oil, chopped fresh parsley, for garnish

whole weat rigatoni pasta or 6 oz whole wheat linguine, dried ancho chiles or 1 small pasilla chili pepper, diced unpeeled eggplant (1/2-inch cubes ), olive oil, yellow onion, coarsely chopped, yellow bell peppers or 1 orange bell pepper, coarsely chopped, garlic cloves, sliced, stewed tomatoes, undrained, coarsely chopped, mesclun or 1 cup mixed spring salad greens, packed, fresh thyme or 1 tsp lemon thyme, chopped, salt, black pepper , freshly gound (optional)

catfish fillets, all-purpose flour, peanut oil, stewed tomatoes, pitted black olives, thinly sliced, garlic, minced, dried oregano, crumbled, dried tarragon, crumbled, dried thyme, crumbled, dry white wine, cornstarch, minced fresh parsley

olive oil, garlic, finely minced , or to taste, firm, ripe tomatoes, cored and cut into 1-inch pieces, potatoes, peeled and cut into 1-inch pieces, salt and freshly ground black pepper, water, chicken bouillon cubes, fresh rosemary, or 1 1/2 tsp dried, crumbled, bay leaves, minced fresh oregano, or 1 1/2 tsp dried, crumbled, herbs de provence, lemon pepper seasoning, dried red chilies , or to taste (optional), minced fresh parsley, lemon juice , to taste