Art and Cuisine

• 200 g carrots

• 200 g onions

• 100 g green beans

• 1 leek

• 1 small potato

• 2 Tsp heavy cream

• Small amount of Chopped Parsley and Chives

• Salt and pepper to taste

• 4 eggs, beaten

• 1 Big Avocado

• 2 Ripe Tomatoes Seeded and Cut in Cubes

• 1 Onion

• 2 Tsp Fresh Lime Juice

• 2 Tsp Chopped Cilantro

• 1 Tsp Olive Oil

• Salt and Pepper to Taste

• 3 red bell peppers
• 2 yellow or orange bell peppers
• 2 green bell peppers
• ½ cup sun-dried tomatoes in oil, drained
• 2 tablespoons balsamic vinegar
• 5 tablespoons olive oil few drops of hot pepper sauce
• 4 canned artichoke hearts, drained and sliced
• 1 garlic clove, sliced
• salt and ground black pepper
• basil leaves, to garnish

For The Chicken Liver Pate

• 10 tablespoons butter
• 1 small onion, finely chopped
• 1 garlic clove crushed
• 8 ounces chicken livers
• 4 sage leaves, chopped
• salt and ground black pepper

For The Crostini

• 12 slices crusty Italian or French bread, cut 1/2 -inch thick
• 6 tablespoons butter, melted