From Pelagus to Terroir [listen]

Campestral Frittata

Turkey Bacon (cooked, diced)
Haddock (steamed, flaked)
Eggs (whisked, mixed, fried flat)
Olive Oil
Pecorino Romano (grated)
Shiitake Mushroom Caps (sliced, sautéed)
Garlic Scape (shaved)

Baguette [small] (halved crosswise and lengthwise, buttered, warmed)
Red Raspberries [at room temperature] (spread)

Polvo Ensopado

Button Cap Mushrooms (boiled covered in)
Olive Oil
Red Onion (diced, boiled)
Garlic Cloves (boiled)
[stir occasionally]
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Olive Oil (warmed in a deep skillet)
Sea Salt
Yellow Pattypan Squash (steamed in a pressure cooker, cubed)
[stir in above the line]
Baby Octopus (placed on top)
[cover skillet briefly]

Lemon Wedges

Plain Toast/Crisp Bread