Adobo marinade with pimentón, garlic and oregano adds flavor and juiciness to roasted pork loin. Serve it with chard, squash and potatoes.

A chicken dish with vibrant Spanish flavors– roasted red bell peppers, onions, tomatoes and wine make the sauce.

Ground almonds with a hint of lemon zest make a moist torte– very special for holiday meals.

Coca is a Barcelona pizza–here with a pumpkin jam topping, fresh sardines, pistachio vinaigrette and almond gazpacho sorbet.

Tender squid is stuffed with ground meat, pine nuts and chopped ham, then braised in fresh tomato sauce. How-to clean the squid too.

Extra virgin olive oil is tops with fresh corn-on-the cob. Add a bit of garlic, pimentón and parsley for real Spanish flavor.

No oven needed for this cool cake – you can make it in the freezer! A luscious dessert for a dinner party.

Cool food for hot weather dining–a fish paté with ham, studded with olives and red pepper. No oven required!

A creamy blue cheese sauce goes well with meat grilled on a plancha as well as potatoes and other vegetables.

Keep cool as a cucumber! This chilled gazpacho with cherry tomatoes makes a great summer dish.

Great Spanish sandwich ideas–sliced salchichón, tuna and roasted peppers, pork loin with alioli.

This Spanish dish combines fried potatoes, onions and zucchini with eggs. Serve it for brunch, lunch or supper.

Vegetarian quesadillas for an easy weekday supper. Kids love this one. With guacamole and chilies on the side.

Clams cook in wine with garlic and parsley–quick to prepare, ever so delicious.

Sponge cake squares soak up a sweet Sherry syrup. Such an easy dessert to make.

Fresh chard, raisins and almonds with a creamy cheese filling are baked in an olive oil pie crust. Perfect for spring.

Lemon and cinnamon flavor Catalan Cream Custards with a crackly, burnt-sugar topping.

Fennel adds fresh spring flavor to this legume soup chock-ablock with vegetables–one version with sausage, one vegan.

Tender pieces of rabbit with herbs and mushrooms cook in a wine gravy.

Chunks of fish, vegetables and potatoes in a white, New England-style chowder, get a Mediterranean touch with olive oil.

This aged, raw-milk goat cheese from Spain goes beautifully with Sherry.