Grilled Salmon with Watercress and Cherry Tomatoes
With nearly 3,000 miles of coastline, you can imagine how wonderful Chile’s seafood is. We prefer to grill salmon with the skin on, as it protects the fish from the high heat of the grill.
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Broccoli Rabe with Chile and Garlic
Blanching in salted water before sautéing takes some of the bitterness out of broccoli rabe.
Scrambled Eggs with Sumac and Pine Nuts
Sumac was long used in the Mediterranean to add tartness to dishes before the Romans introduced lemons. It gives an exotic “spice market” flavor to scrambled eggs.
Escalivada
This is Spain’s answer to ratatouille, a platter of smoky, jewel-like vegetables in a simple olive oil and sherry vinaigrette. Serve on bread, with cheese, or with meat or fish.