When Alex Province grills up his meatless Portobello burgers, he thinks about the essence of chorizo. How to capture that in a meatless burger? He relies on the flavors that feel most “meaty” (and Spanish) to him, like cumin and paprika. And of course, because every burger is better with cheese, Alex melts Manchego slices over the grilled mushrooms.
Mark Raymond’s Favorite Corn Salad
This refreshing corn salad is easy to make your own. Use more or less feta, onion, or basil. Go heavy on the cherry tomatoes. Add sliced avocado, if you like.
Alex Province’s Spanish Gin & Tonic
The classic Gin and Tonic recipe gets a Spanish makeover with rosemary, thyme, and mint. Plus, add citrus and rinds in a big balloon glass as well. Festive!
Alex Province’s Quick Version of a Traditional Cocido (Spanish Soup)
There’s nothing better than roasting a chicken low and slow for Sunday dinner. But, I don’t stop there. While I’m doing the dishes after dinner, I’ve got the chicken carcass in a stockpot simmering away on the stove so my husband Matt and I can have a delicious homemade stock for a Spanish soup later on.
Lemony Sorbet Wine Milkshake
Another idea for refreshing summer drinking coming your way!
Alex Province’s Caldo Gallego (Spanish White Bean Soup)
This Spanish soup’s got every protein you’d want in a soup-as-a-meal: beef, pork, and chicken. But, there’s also a fresh component. Turnip greens (yes, the greens!), collards, Swiss chard, cabbage, and a full pound of potatoes make this stew-like Spanish bean-rich classic a hearty, soul-warming meal.