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