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