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