• Spanish piquillo peppers stuffed with white bean brandade and drizzled with parsley garlic sauce
• Endive and watercress salad tossed with roasted beets, toasted walnuts and a sherry vinaigrette
• Paella: saffron scented rice cooked in a tomato sofrito with vegetable stock, red peppers, mushrooms and garbanzo beans, garnished with vegetables and lemons
• Roasted root vegetables with caramelized shallots