Greenhouse tomatoes.
Fried egg, shaved cheese and roasted leeks.
Cara Cara orange salad with red onion and olives.
Roast chicken.
Brussels sprouts.
Chicken tagine with preserved lemons and olives.
Strawberries.
Balsamic vinegar, pureed strawberries and sugar.
Onions being fried in olive oil.
Crostini with ricotta cheese, pistachio and Castelvetrano olives.
Asparagus.
Spaghetti puttanesca.
Poached fish.
Spaghetti with anchovy and slow-cooked onion.
Shakshuka (eggs poached in spicy tomato sauce).
Roasted leeks.
Green almonds.
Daube de boeuf (“beef stew”).
Strawberry tart.
Haricots mange-tout à l’étuvée (beans braised with lettuce, onion and cream), from “Mastering the Art of French Cooking” by Julia Child, Louisette Bertholle and Simone Beck.
Chicken braised in white wine, with garlic, rosemary, olives and vinegar.
Cauliflower salad with hard-cooked egg and anchovy vinaigrette.
Roasted vegetables, chicken jus.
