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