I came up with the letter “E”.
Egg-Edamame salad: 4 eggs, 1/2 cup of edamame, crème freiche, grain mustard, salt/pepper to taste.
Eggplant: sliced length wise then brush with olive oil and grill. After grilling add some crushed garlic and season with salt/pepper.
Escarole: massage with olive oil and salt ( I used Spanish paprika salt) and a sliced tomato to that layer.
I will be leaving for Dublin on the 17th and will be back after the 26th. See you in July and…