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