Ingredients

• 3 tablespoons extra virgin olive oil
• 1/4 cup pine nuts
• 1 garlic clove, peeled and minced
• Two bunches broccoli rabe, woody stems and tough leaves removed
• 1/3 cup dry Spanish sherry or white wine
• 1/4 cup golden raisins or currants
• Coarse salt (kosher or sea)
• Freshly ground black pepper

Directions

Step 1

In an extra-large skillet over medium heat, heat the olive oil. Add the pine nuts and toast, stirring constantly, until fragrant and just barely golden, 1 to 2 minutes. Add the garlic and sauté 1 minute more.

Step 2

Add the broccoli rabe, sherry, and golden raisins and cover the pan. Cook, stirring occasionally, until the broccoli rabe is tender, 7 to 10 minutes. Season with salt and pepper and serve.

Ingredients

For the marinade and steak:

• 6 tablespoons extra virgin olive oil, divided use, plus more for drizzling
• 4 tablespoons white wine or sherry vinegar
• 1 tablespoon Spanish smoked paprika (pimentón)
• 5 cloves garlic, minced
• 1 teaspoon dried oregano
• 2 pounds flank steak
• 2 red onions, peeled and thickly sliced
• 3 red bell peppers, stemmed, seeded, and sliced into eighths
• Coarse salt (kosher or sea) and freshly ground black pepper
• Vegetable oil for the grill or grill pan
• 1 head red leaf lettuce, washed, dried, and torn into pieces
• 1 head romaine lettuce, washed, dried, and torn into pieces

For the dressing:

• 2 cloves garlic, peeled and coarsely chopped
• 2 tablespoons fresh orange juice, or more as needed
• 2 tablespoons white wine or sherry vinegar
• 2 teaspoons dry Spanish sherry
• 1/4 teaspoon Spanish smoked paprika (pimentón)
• 4 jarred piquillo peppers, drained
• 1 1/2 tablespoons chopped almonds
• 3 tablespoons extra virgin olive oil
• Coarse salt (kosher or sea) and freshly ground black pepper

Directions

Step 1

Make the marinade: In a mixing bowl, combine 4 tablespoons of olive oil with the vinegar, sherry, orange juice, paprika, garlic, and oregano. Place the steak in a large resealable plastic bag. Add the marinade. Seal the bag and massage the bag to distribute the marinade. Refrigerate for 4 to 8 hours.

Step 2

Preheat the oven to 450°F. On a rimmed baking sheet, toss the peppers and onions with 2 tablespoons of extra virgin olive oil and season with salt and pepper. Spread out in a single layer. Roast until the vegetables have softened and the edges are slightly charred. Set aside.

Step 3

Meanwhile, make the dressing: Place the garlic into a blender or food processor. Add the orange juice, vinegar, sherry, paprika, piquillo peppers, and almonds. Puree until smooth. With the machine running, add the olive oil in a thin stream. Season with salt and pepper. If too thick to drizzle, thin with more orange juice.

Step 4

Heat a grill or grill pan to medium-high. Oil with vegetable oil to prevent sticking. Remove the steak from the marinade and pat dry. Season with salt and pepper. Grill the meat to medium-rare, 4 to 5 minutes per side. Transfer to a cutting board and let rest for 2 minutes before slicing the meat thinly across the grain on a diagonal. Drizzle with olive oil.

Step 5

When ready to serve, toss the lettuces and divide between plates or bowls. Top with the roasted peppers, onions, and steak. Drizzle with the romesco dressing.

Ingredients

For the salad:

• 1 medium red beet
• 3 yellow beets
• One 4-ounce fresh goat cheese log, cut into 1/2-inch cubes
• 1 teaspoon finely chopped chives
• Salt and pepper

For the lemon and olive oil dressing:

• 1/3 cup extra virgin olive oil
• 2 tablespoons lemon juice
• 1 tablespoon fresh orange juice
• Grated zest of 1/4 orange
• Pinch of Spanish smoked paprika (pimentón)

Directions

Step 1

Place the beets in cold, salted water. Bring to a boil and cook for about 20 minutes, until tender. Peel the beets and dice into bite-size chunks.

Step 2

Whisk all the dressing ingredients together in a small bowl until combined. Season to taste with salt and pepper. Toss the beets in the dressing while warm, then let cool to room temperature. Transfer to a serving dish and scatter with the goat cheese, then the chives.

Ingredients

• 1/4 cup extra virgin olive oil
• 8 ounces bite-size cauliflower florets, or about 1/2 of a small head
• 3 sprigs fresh thyme, plus extra sprigs for garnish
• 8 dates, pitted and halved
• 12 cured black olives
• 12 brined green olives
• 1/4 cup sweet Spanish white dessert wine, such as Manzanilla
• 2 teaspoons Spanish smoked paprika (pimentón)

Directions

Step 1

Add the cauliflower and thyme and cook until the cauliflower is lightly browned and caramelized, about 8 minutes.

Step 2

Add the dates and olives and cook for about 1 more minute, until they are heated through.

Step 3

Pour in the wine and deglaze the pan, allowing the alcohol to burn off.

Step 4

Remove the thyme sprigs.

Step 5

Transfer the mixture to a serving bowl and sprinkle with pimentón.

Step 6

Garnish with fresh thyme, if desired.