5 tablespoons extra-virgin olive oil, divided

Carrot Fennel Soup

Chicken Cutlets with Romesco and Serrano Cracklings

Fennel Soup with Orange Crème Fraîche and Croutons

Grilled Beets with Burrata and Poppy Seed Vinaigrette

Grilled Spot Prawns

Halibut Brochettes Provençale

Kale and Pecorino Crostini

Leek and Pea Risotto with Grilled Calamari

Lemon and Rosemary Fougasse

Marinated Eggplant with Capers and Mint

Oven-Dried Tomato Tart with Goat Cheese and Black Olives

Rosemary-Crumb Beef Tenderloin with Pancetta-Roasted Tomatoes

Sauteed Greens with Cannellini Beans and Garlic

Shrimp, Celery, and White Bean Salad

Stuffed Artichokes with Capers and Pecorino Cheese

Summer Tomato Bouillabaisse with Basil Rouille

Swiss Chard with Olives and Lemon

Tri-Tip Beef Stroganoff with Wild Mushrooms on Sourdough Toast