White asparagus and orange slices are tossed in a sherry dressing. Block olive oil is drizzled on top. The white asparagus and oranges lend a fresh taste.
Bell peppers are slowly simmered then served warm with a garlic-anchovy bagna cauda sauce over them. Use leftover bagna cauda on other vegetables.
Oven-roasted halibut fillets, are topped with thyme butter and roasted over cabbage until plump. The halibut is then garnished with cherry tomatoes.