Shakshuka (eggs poached in spicy tomato sauce).
Onions being fried in olive oil.
Greenhouse tomatoes.
Roasted vegetables, chicken jus.
Fried egg, shaved cheese and roasted leeks.
Poached fish.
Brussels sprouts.
Strawberry tart.
Cara Cara orange salad with red onion and olives.
Asparagus.
Green almonds.
Daube de boeuf (“beef stew”).
Spaghetti with anchovy and slow-cooked onion.
Spaghetti puttanesca.
Chicken braised in white wine, with garlic, rosemary, olives and vinegar.
Crostini with ricotta cheese, pistachio and Castelvetrano olives.
Roast chicken.
Balsamic vinegar, pureed strawberries and sugar.
Roasted leeks.
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.
Cauliflower salad with hard-cooked egg and anchovy vinaigrette.
Chicken tagine with preserved lemons and olives.
Strawberries.
