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