Heirloom (small colored kind) potatoes with onion wedges and fresh rosemary
Wash and dump potatoes in a large baking pan, cover with the wedged onion, sprinkle with sea salt, freshly cracked black pepper and rosemary needles you slide of the sprig. Pour a bunch of olive oil over them, cover with foil and bake at 400 degrees for 40 minutes or so.
Glazed lamb chops
Separarte a rack of lamb, rub freshly crushed black pepper, sea salt and fresh garlic mince into the meat. Pour a little bit of wine and pomegranate syrup into a large freeze ziplock bag to coat and marinate the chops in for a half hour. Broil them on a cookie sheet for a few minutes on each side until your desired doneness.
Broiled cheese bread
Sliced sourdough bread spread with mashed feta chunks in herbed oil. Broil until cheese mixture browns.
Steamed then broiled artichoke hearts
Cut off all the leaves and scrape the top of the heart free of choke fur. Steam until tender, coat in melted butter and broil until just a bit glazed. Squirt some fresh lemon juice over before putting on the plate.
Fresh grapes for dessert