Using ingredient virgin olive oil

Leek-and-artichoke Soup

• 2 artichokes
• 2 garlic (cloves)
• 2 leeks
• 2 mint leaves
• 1 artichoke
• 1 lemon
• 1 leek
• 1 pepper chervil (freshly ground chopped)
• 5/8 remaining leaves (inner)
• 1,500 ml water

Lentil Vegetable Salad

• 2 green onion
• 1 lentil (red)
• 1 bay leaf
• 1 size carrot
• 1 size celery stalk
• 700 ml chicken broth
• 120 ml water chestnuts
• 60 ml balsamic vinaigrette
• 5 ml virgin olive oil
• 1 gr leaf thyme (dried)

Puree Of Tomato Soup

• 1 onion
• 2,800 ml stock pot over low hea the onions (heavy)
• 600 gr tomatoes (plum)
• 240 ml dry wine (white)
• 60 ml virgin olive oil
• 24 gr herbs (chopped fresh)
• 4 gr garlic (minced)
• some pepper
• some heat the olive oil in

Seared Tuna On A Bed Of Leaf Lettuce

• 7 scallions thinly (sliced white)
• 1 head green leaf lettuce
• 1 tuna (cut into)
• 1 head leaf lettuce (red)
• 1 pineapple cored (peeled)
• 1/2 lemon juice
• 240 ml orange juice preferably squeezed (fresh)
• 240 ml vinaigrette dressing for the salsa
• 110 gr fillets
• 30 ml virgin olive oil

Seared Tuna On A Bed Of Leaf Lettuce

• 7 scallions thinly (sliced white)
• 1 head green leaf lettuce
• 1 tuna (cut into)
• 1 head leaf lettuce (red)
• 1 pineapple cored (peeled)
• 1/2 lemon juice
• 240 ml orange juice preferably squeezed (fresh)
• 240 ml vinaigrette dressing for the salsa
• 110 gr fillets
• 30 ml virgin olive oil

Spinach, Cheese And Tomato Lasagna

• 4 eggs
• 4 garlic (cloves)
• 3 bunches spinach
• 2 ricotta
• 2 onion
• 750 gr tomatoes
• 250 gr unbleached all-purpose flour
• 240 ml milk
• 110 gr mozzarella cheese
• 120 ml wine (red)