Two kinds of cheese and bread make a savory stuffing for baked eggplants.

Try this enchanting cold soup, made with almonds, garlic, bread and extra virgin olive oil. So exotic garnished with grapes or figs.

Luscious, easy fig mousse with fresh figs needs no sugar added.

A chunky sauce of fresh figs complements grilled chicken or ribs. And, how-to spatchcock a chicken for the grill.

Cold soups galore! This gazpacho has no tomatoes in the mix, just smooth avocados. Topping of chopped tomatoes and shrimp.

A twist in fried chicken–it’s fried in olive oil and has Spanish smoked pimentón in the seasoning blend.

A savory version of classic clafoutis–instead of sweet cherries, cherry tomatoes and zucchini bake in the custard.

Fresh and colorful, this chopped salad with peppers, octopus and shrimp is a perfect summer dish.

Bright summer vegetables -with or without the chicken- make a fine meal.

These fishballs have Spanish flavors. Made with thin strips of cod and chopped shrimp, they are delicate, good with Sherry sauce.

A delicious way to prepare fresh artichokes–sautéed with onions and garlic then simmered in a sherrry.

Garlicky, creamy spinach gets all dressed up with crispy croutons and egg slices. An easy side dish or a vegetarian main.

Nutty and chewy, these almond cookies go perfectly alongside fresh fruit.

Special for springtime–sliced strawberries, greens and goat cheese sprinkled with sesame. Rose petals optional.

Chunks of monkfish and potatoes in a traditional fishermen’s stew flavored with pimentón.

Fideo noodles cook in the same casserole with spring vegetables and pieces of fish. Saffron gives a golden hue.

Quick: leftover roast lamb goes into spicy Moroccan cous cous.

Tuna, cod, anchovies and olives on top of salad greens, with a dressing of aromatic romesco sauce. Perfect for springtime.

Spring vegetables! Fresh peas, fava beans, artichokes and romaine plus bread dumplings make a terrific vegetarian dish.

These sweet buns are just made for dunking! Easy yeast bread, so good for breakfast or snacking.

Easy to make with frozen fish fillets–marinate them with lemon and garlic before breading and frying in olive oil.

Not a cold soup! This stew with a similar name is made with turkey or wild game and “pasta” crackers.