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