An Afternoon In Paris

Serves 4

• 1 pound mini gold and red potatoes, boiled and quartered
• ½ pound green beans, trimmed and blanched
• ½ cup sliced cherry or grape tomatoes
• 2 mini cucumbers, sliced on bias
• ¼ cup pitted and halved kalamata olives
• ¼ cup pitted and halved green olives
• ½ cup quartered marinated artichoke hearts
• 4 boiled eggs
• 5 ounces canned tuna

Dressing

• ¼ cup oil
• 1 clove garlic
• 1½ tablespoons vinegar
• 1 tablespoon lemon juice
• 1 tablespoon Dijon mustard
• 1 sprig dill, chopped, additional for garnish
• Pinch black pepper, additional for garnish

plum tarte tatin

Serves 4

• ½ cup sugar
• 1 fluid ounce water
• ½ teaspoon lemon juice
• 1.5 fluid ounces heavy cream
• 1 teaspoon vanilla extract
• 1 tablespoon brandy
• 5 ripe plums, halved and pitted
• 1 premade pie crust
• Fresh chopped mint and lemon zest, for garnish
• Crème fraîche or whipped cream, for serving

Preheat the oven to 325 degrees F.

Combine sugar, water, and lemon juice in a 10-inch cast-iron or oven-safe skillet. Place it over moderate heat. Stir frequently to promote even browning. Caramelize the sugar until golden brown, then remove from heat. Mix together heavy cream, vanilla, and brandy. Pour the mixture into the skillet and whisk together with the caramelized sugar. Place plums, cut-side down, into the skillet. Top with pie crust; fold and tuck the outer edge of the crust around the plums to enclose.