|
wild
striped bass fillets with green rice, cucumbers and dill
spicy snapper
with moroccan carrot puree and watercress
halibut
with haricots verts, kalamata olives, cherry tomatoes and anchovy
butter
chicken
kebobs with grilled summer vegetables, and charmoula
oven-roasted
tequila-lime game hens with tomato-ginger salsa
grilled muscovy
duck breasts with roasted grapes, and potato-bacon gratin
grilled
skirt steak with red and yellow peperonata, and black olive
aioli
roasted
pork tenderloin with ginger-thyme rub, and grilled apples
Tunisian
lamb stew with harissa, parsley and vegetable couscous
|