Oven roasted new potatoes with whole shallots and cloves of garlic, olive oil, sea salt and rosemary from the garden. About 1 hour at 425. Grilled fennel, cut into 1/6th and lightly cooked in water then skewered, marinated in lemon juice, olive oil, and fresh tarragon and grilled over direct heat. Tuna marinated in lime juice, olive oil, rosemary, hot pepper flakes and grilled for 5 over 3. Grill could have been a little hotter for a better sear, but the inside was great. Not pictured, green beans blanched in a brown butter sage sauce with crispy sage leaves.