Garnish with fresh intention. Consider topping each bowl with a fine dice of red and yellow pepper, red onion, cucumber, and halved heirloom cherry tomatoes.
3 large red peppers, seeded
1 medium English cucumber, seeded and peeled
3 cloves garlic, peeled, cut in half (centre removed)
4 cups (1 L) plum tomatoes, canned, pureed and strained (no seeds)
1 medium red onion, peeled
1/2 cup (125 mL) extra-virgin olive oil
1/2 cup (125 mL) red wine vinegar
1 cup (250) fresh bread
Salt and pepper, to taste
1 Tbsp (15 mL) Tabasco
The day before you want to serve, roughly chop peppers, cucumber, and onion. Mix all ingredients in a glass dish and leave in fridge over night.
To make, place all ingredients in a food processor. Puree until smooth. Strain the liquid then place in the fridge or on ice for 30 minutes to chill. Serve in ice-cold bowls.
source: "C Restaurant", alive #298, August 2007
Enjoy the zippy tang of sherry vinegar, popular in Spanish cooking, and the briny taste of capers in this zesty take on roasted cauliflower. Serve as a tapas side or on a charcuterie board accompanied by a selection of Spanish meats, cheeses, and olives. The smaller, the better The smaller you cut garlic, the more oils you’ll release, providing additional flavour. Looking to achieve more subtle flavour? Slice your garlic rather than crushing it.
Braising these hearty beans not only changes their texture but leaves them creamy and satisfying. Using a savoury broth with saffron for braising provides the traditional Spanish flavour, similar to a paella. This dish is served as a shared side, but it could also be served with rice and vegetables as a delicious stand-alone dinner or as a satisfying nourish bowl. Swap your spirits Try substituting vermouth for white wine in this recipe, if you have some on hand. It’s a great alternative to wine and will last much longer in your cupboard. An added perk? You can save that nice wine for sipping.
With Spain’s expansive coastlines and multiple islands, seafood is a staple of the cuisine. This quick and easy prawn dish will add a pop of protein and a wonderful smokiness to your tapas-style lineup. Sustainable seafood When choosing prawns (or any seafood), opt for sustainable varieties that recognize and even reward sustainable fishing practices. As an important protein in many cultures, seafood, caught sustainably, helps contribute to healthy oceans < and > healthy communities.
This vegan take on classic shepherd’s pie is jam-packed with bold and rich flavours that will ensure no one will miss the meat. While a great source of fibre, lentils also contain the highest amount of folate out of all plant-based foods. Oven ready If you don’t have an ovenproof skillet, you’ll need to transfer cooked lentil filling to a baking dish before topping with mashed sweet potatoes and baking.