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