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