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