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