Gazpacho
Here’s another great recipe I picked up from chef Arantxa Lamas during my time in Spain. It’s keto-friendly, too—a plus in my book.
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Fava Bean Salad with Tomatoes and Jamón
The Iberian Peninsula treasures legumes of all varieties; they appear in some of Spain and Portugal’s most popular dishes. Here, fava beans join red onion, garlic, and tomatoes in a colorful salad often served as a tapa. If you can’t find fresh fava beans—which are admittedly a bit of a chore to shuck and peel—substitute edamame. All pair exquisitely well with fresh EVOO. For wine, I recommend a crisp Spanish white.
Mushrooms in Garlic Sauce
Madrid native and private cooking class instructor Arantxa Lamas, a graduate of Le Cordon Bleu, graciously shared with me her recipe for this much-loved dish. If you are interested in taking a class from Chef Lamas, you can contact her through her website, www.arantxalamas.com.
Scrambled Eggs with Asparagus (Revuelto de Espãrragos)
This dish has long been a favorite of mine, good any time of day or night. In Spain, thin stalks of asparagus, called trigueros, are often used. Recently, I enjoyed a version that featured tender green beans instead of asparagus. Feel free to customize with your favorite egg-friendly ingredients.