Make this hearty lentil bowl with cooked lentils, chorizo and fatty panceta.

This rustic tomato salad, called pipirrana in Andalusia, is topped with chunks of tuna. It can be made with fresh or canned tomatoes.

Not paella! This Spanish rice dish has chunks of spareribs, mushrooms and beans. A lovely fall dish, easy to make.

Potatoes in a savory sauce are finished with eggs poached right on top for a warming vegetarian meal.

Medallions of monkfish with pimentón masquerade as lobster. Serve the fis with bubbly and a spoonful of “caviar” for a special dinner party.

Make this luscious mango tart with any of several dairy products–cream cheese, yogurt, junket, cottage cheese. It’s set with gelatin.

These shrimp fritters are made with a combination of flour and chickpea flour. They’re crisp and lacy on the edges, a favorite tapa.

Salad from the farmers’ market, a mélange of green beans, fresh corn, red pepper and purslane, an edible weed.

Perfect vegetarian lunch–fried eggplant slices spread with creamy hummus, tucked into pita pockets. Add crumbled cheese, chopped salad.

Fresh figs instead of tomatillos give this salsa a sweet edge to balance the chile. Perfect with grilled pork or lamb chops.

Summer vegetables at their peak, beans and tomatoes. Add chorizo for flavor or keep it vegetarian without.

Turn those ripe tomatoes into sweet jam. Perfect on toast or with a cheese board. Mix with cream and freeze for an unusual ice cream.

Scoops of frozen cream of roasted garlic make a sensational garnish for your favorite gazpacho.

The remains of a grilled chicken become summer salad with tangy olives and chunks of cheese.

Crispy on the outside, these tuna cakes are made with fresh (or canned)albcacore tuna and cooked rice. A fresh tomato sauce for summer.

A typical cold soup, ajo blanco, with garlic, bread and ground almonds, gets an unusual black garlic garnish.

Build a salad or a sandwich around these tangy melon pickles. A good way to use up a less-than-sweet melon.

A handful of fresh mint and green tea plus sugar are all you need for this refreshing frozen dessert.

Spanish tortilla with spinach and cheese, easy to make. Great for tapas, brunch, lunch or dinner.