This salad is the epitome of fall, a mixture of olive oil roasted brussels sprouts, squash, tender sweet Spanish chestnuts, salty savory marcona almonds, thick cut bacon, and colorful pomegranate seeds. Serve warm right after the veggies come out of the oven, or roast them ahead of time and toss together right before serving.
Gildas are a much beloved and very common tapa (or pintxo as they call small bites in the north) from the Basque region of Spain. This simple and classic combination of Spanish marinated boquerones (white anchovies), pickled piparras and olives is the perfect salty-briny bite to serve with a beer or glass of fino sherry.
This hearty traditional stew from the region of Asturias in Spain uses simple ingredients from the countryside – fava beans, pork, Spanish smoked pimentón (paprika) and Spanish saffron. The creamy beans pick up lots of smoky savory flavor from the Aneto Chicken Broth, traditional smoked Rey del la Vera Pimentón, and of course the rich […]
This warm salad with Matiz Sardines, roasted beets, Spanish extra virgin olive oil, and fresh herbs, is an easy side dish or entree. The sardines in olive oil and salt counter the concentrated sweetness of the roasted beets, and you can use whatever herbs you have on hand – sage, thyme, rosemary, cilantro, or just […]
This easy no-bake flourless chestnut chocolate torte is one everyone will adore. Mildly spicy aji chili paste, cinnamon and spiced rum give it a subtle kick, balanced by creamy, sweet Spanish Matiz Organic Chestnuts and Blanxart Dark Chocolate. Heat lovers could even get away with doubling the amount of spice in this recipe. Slice thin and […]
Using Zócalo Sweet Potato Flour in this recipe makes preparation a snap! Combined with whole wheat pastry flour, shredded coconut, coconut milk and coconut oil, this recipe is a sweet potato and coconut-lovers dream. Serve warm, slathered with whipped butter or coconut cream and serve for breakfast or as a decadent afternoon snack.