This menu features a winter take on what might otherwise be construed as a summer offering, yet, the components as I present them are easily available at this time of year in most locations. While the pepper is imported from Mexico, all of the other ingredients were sourced locally and/or preserved. Altogether, this meal presents a nice “pick-me-up” for those who are tiring of the gloom and chill of winter.

Roasted yellow pepper half stuffed with cavatelli pasta, onions, cremini mushrooms, sun-dried tomatoes, marinated artichoke hearts, fresh mozzarella, black olives, and a topping of Parmegiano Regiano
Lettuces with red wine vinaigrette and garlic croutons
Yeast rolls Chez Edouard

Sliced navel orange with coconut shavings