Ingredients

• 2 bunches large spring onions or scallions, trimmed, or small leeks
• Coarse salt (kosher or sea) to taste
• Romesco Sauce, for serving (recipe follows)
• Extra virgin olive oil, for serving
• Freshly ground black pepper, to taste, for serving

Directions

Step 1

Preheat the grill or grill pan to high. (If desired, you can also use your oven’s broiler.)

Step 2

When ready to cook, arrange the scallions on the hot grate and grill, turning with tongs, until charred all over, 8 to 10 minutes (scallions will take less time than leeks). Season the onions with plenty of salt as they cook. Wrap the charred onions in a thick layer of paper towels (or use newspaper as they do in Spain). Let rest for 10 minutes.

Step 3

Unwrap the onions and pick away the charred skin and root end with your fingers. Serve warm with Romesco Sauce and olive oil.

Ingredients

• 1 pound broccoli (1 to 2 heads, with stems)
• 6 to 7 tablespoons extra virgin olive oil, divided use
• Kosher salt
• 1/2 teaspoon hot red pepper flakes (optional)
• 1 small red onion, peeled, cut into
• 1/2-inch-thick wedges
• 4 cloves garlic, peeled and thinly sliced
• 2 oil-packed anchovy fillets
• 1/2 cup (2 ounces) finely grated Manchego
• Lemon wedges, for serving

Directions

Step 1

Preheat the oven to 400°F. Trim only the very bottom of the broccoli stem (stems). Peel the tough outer layer, from the florets to the base of the stalk. Starting from the stem end, cut the broccoli stem(s) on a sharp diagonal until you reach the florets. Break the florets apart into bite-size pieces.

Step 2

Heat 3 tablespoons of the oil in a large heatproof skillet (we prefer cast iron) over medium-high heat until shimmering. Add the broccoli; season with salt and the hot red pepper flakes, if using. Cook, tossing occasionally, until the broccoli is bright green and lightly charred, about 3 minutes. Transfer to a plate. Wipe out the skillet.

Step 3

Heat the remaining 2 tablespoons of oil in the same skillet over medium heat. Cook the onion and garlic, stirring often, until the onion begins to soften, about 3 minutes. Add the anchovies and cook, breaking them apart with a spoon, until they are broken down and the garlic is beginning to turn golden, about 2 minutes. Return the broccoli to the skillet and toss to coat with the remaining oil (1 to 2 tablespoons). Transfer to the oven and roast, tossing once or twice, until the broccoli is browned and tender, 20 to 25 minutes. Carefully transfer the skillet (it will be screaming hot) to a heatproof surface.

Step 4

Divide the broccoli among 4 plates. Sprinkle with the Manchego. Serve with lemon wedges.

Ingredients

• 3 tablespoons extra virgin olive oil
• 1 pound fresh mushrooms, trimmed, cleaned, and sliced
• 2 cloves garlic, peeled and minced
• 2 tablespoons chopped flat-leaf parsley
• Pinch or two of cayenne pepper
• Coarse salt (kosher or sea) and freshly ground black pepper

Directions

Heat a skillet over medium-high heat and add the olive oil. When it’s hot, add the mushrooms and sauté, stirring occasionally, until they begin to brown. Lower the heat to medium and add the garlic and half the parsley. Continue to cook until the mushrooms are tender and have released their liquid and the garlic has softened. Season with cayenne and salt and pepper. Sprinkle with the remaining parsley before serving.