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