These skinny green peppers are stuffed with canned tuna, so easy to prepare from what’s in the cupboard! With fresh tomato sauce.

Sweet pears stand in for tomatoes in this fresh gazpacho with ground almonds.

This summertime stew has vibrant flavors of grill-roasted red peppers and tomatoes and tender chunks of lamb.

A garlicky ink sauce goes over this tangle of squid “noodles,” seaweed spagetti and whole-wheat spaghetti.

Fruity cherry ketchup is the perfect accompaniment to adobo marinated pork tenderloin.

Sunny saffron flavors in a summer stew of butter beans and clams.

So easy but delectable–fresh apricot puree, whipped cream make a perfect mousse.

Mushrooms sautéed with piquant piquillo peppers make a side or a sauce for grilled steak.

Sort of like paella, but easier–this rice dish has fish, shrimp and fresh artichokes.

Mushrooms al ajillo, with garlic, are a famous Spanish tapa. This version subs diced tofu for the ham bits.

A creamy blend of fava beans, garlic and olive oil, garnished with strips of ham and chopped egg. Serve as starter or dip.

Tender boned leg of lamb is stuffed with a savory mix of cous cous, chard, raisins and pistachios.

A peasant soup made with foraged wild asparagus– this version is easy. Bake with an egg, add Manchego toasts.

A traditional Spanish legume stew with tender chunks of cuttlefish, chard, potatoes–or jazz it up with black ink alioli.

A piquant sauce with pickles jazzes up canned sardines. Serve these montadito sandwiches as a tapa or for lunch.

A classic Madrid-style meal-in-a-pot! Soup to start, then a platter with chicken, beef, pork, sausage and dumplings, plus sides of veggies.

Are these the next Cronut? Flaky rolls are perfect for breakfast or dessert and make a pretty good sandwich bun too.

Tender bites of lamb and cannellini beans make a hearty winter stew.

Better than meatballs? These fish balls are easy to prepare and just as tasty as meatballs. Serve as tapa, starter or main.

Lamb is oven-braised with sweet wine, lemon zest and prunes until falling-off-the-bone tender.

A soup from northern Spain, guaranteed to keep off the chill! Pork loin, sausage, potatoes and five kinds of vegetables–a meal-in-a-pot.