Paleo Chorizo Sweet Potato and Kale Stew

"This nutritious soup takes inspiration from the flavors of Spain. Garnish with store-bought (or homemade) harissa to add heat or garnish with a sprinkling of chopped Italian parsley."

Ingredients

Original recipe makes 8 servings
 1 large onion, diced
 2 tablespoons olive oil
 8 ounces Spanish chorizo, cut into 1/2 inch pieces
 3 stalks celery, diced
 3 carrots, diced
 2 teaspoons ground cumin
 1 tablespoon paprika
 1/2 teaspoon ground turmeric
 2 teaspoons kosher salt
 1 teaspoon freshly ground black pepper
 1 pinch saffron threads
 5 garlic cloves, minced
 2 sweet potatoes, peeled and cut into 1-inch pieces
 8 cups chicken broth
 4 cups lacinato (dinosaur) kale - washed, stemmed, and torn into pieces
 1 lemon, juiced
 salt and pepper to taste
 1 pinch harissa, or to taste (optional)
 1 tablespoon chopped fresh flat-leaf parsley, or to taste (optional)

Directions

1. Cook and stir onion in olive oil in a soup pot over medium-high heat for 5 minutes. Add chorizo and continue cooking, stirring frequently, for another 3 minutes.
2. Add celery and carrots; continue stirring and cooking until vegetables have softened slightly, about 3 minutes. Add cumin, paprika, turmeric, kosher salt, ground black pepper, saffron threads, and garlic. Cook and stir until garlic is fragrant and slightly soft, 3 more minutes.
3. Add sweet potatoes and chicken broth. Bring to a boil, reduce heat to medium-low, and cook until sweet potatoes are tender, about 20 minutes. Add kale and cook until vegetables are soft and the kale is wilted and cooked through, about 10 more minutes.
4. Stir in lemon juice; adjust salt and ground black pepper to taste. Garnish with harissa and parsley.

Spanish Style White Bean and Sausage Soup

"Andouille sausage and kale are great additions to this white bean soup. This soups flavor is blended perfectly. It is a real taste bud pleaser."

Ingredients

Original recipe makes 6 servings
 3 andouille sausage links
 8 1/2 cups chicken stock
 8 ounces dry great Northern beans
 1 bay leaf
 1 pinch crushed saffron threads
 2 tablespoons olive oil
 1 onion, finely chopped
 4 cloves garlic, minced
 1 red bell pepper, finely chopped
 1 tablespoon sweet paprika
 12 ounces kale, stems removed and leaves coarsely chopped

Directions

1. Bring 2 cups of water to a boil in a large skillet. Add sausages, and cook over medium heat for 7 minutes on each side. Remove from the pan, dice, and set aside.
2. In a large pot, combine the chicken stock and dry beans. Bring to a boil, then reduce the heat to low. Add the bay leaf and a pinch of salt. Simmer, partially covered, for 2 hours. Discard bay leaf. Remove 1/2 cup of the stock to a small bowl. Stir in saffron, and set aside to soak.
3. Heat the oil in a large skillet over medium-high heat. Add the sausage, and brown for about 5 minutes. Remove from the pan, and reduce the heat to low. Add the onion, and cook for about 5 minutes, then stir in the garlic and cook for another minute. Mix in the red bell pepper and paprika. Cook for a few minutes before adding the mixture to the soup pot along with the sausage.
4. Bring the soup to a low boil, and stir in the kale. Simmer for 10 minutes, until kale is tender. Serve hot.

Game Day Sangria

"This very refreshing and light sangria is perfect for hot game days. I use 'Real Sangria' from the wine section at the local grocer. It's a dark bottle with an orange label."

Ingredients 

Original recipe makes 1 gallon

 2 cups lemon juice

 2 cups orange juice

 2 cups white sugar

 2 cups brandy

 4 cups red wine

 4 cups club soda

 ice cubes, for serving

Directions

Combine the lemon juice, orange juice, and sugar in a pitcher. Stir until sugar has dissolved completely. Add the brandy, red wine, and club soda. Serve in glasses with ice.

Watermelon Gazpacho

"Why not serve gazpacho at your next summer gathering? Start your hot-weather meal with this easy, intriguing variation."

Ingredients

Original recipe makes 6 servings
 2 cups 1/4-inch-diced watermelon
 2 cups orange juice
 2 tablespoons extra-virgin olive oil
 1 seedless cucumber, cut into 1/4-inch dice
 1 small yellow bell pepper, seeded and cut into 1/4-inch dice
 1 small onion, cut into 1/4-inch dice
 2 medium garlic cloves, minced
 1 small jalapeno pepper, seeded and minced (optional)
 3 tablespoons fresh lime juice
 2 tablespoons chopped fresh parsley, basil or cilantro
 Salt and freshly ground black pepper

Directions

1. Process 1/2 cup of watermelon, along with the orange juice and oil, in a blender or food processor until pureed. Transfer to a medium bowl, along with remaining ingredients. Season with salt and pepper to taste. Refrigerate until ready to serve. (Can be made several hours before serving.)

Sizzling Sherry Shrimp with Garlic

"This recipe is from Spain. Sherry or lemon juice is not always used, but either one adds a nice contrast to the richness of the oil and garlic. You can easily substitute squid or scallops for the shrimp."

Ingredients Edit and Save

Original recipe makes 4 servingsChange Servings
 1/4 cup olive oil
 4 cloves garlic, minced
 1 teaspoon crushed red pepper flakes
 1 teaspoon paprika
 1 pound medium shrimp, peeled and deveined
 2 tablespoons dry sherry or lemon juice
 salt and freshly ground black pepper to taste

 2 tablespoons chopped Italian flat leaf parsley

Directions

1. Heat olive oil, garlic, red pepper flakes, and paprika in a large skillet over medium-high heat. Once the oil is hot and the garlic has turned golden brown, increase heat to high and add the shrimp. Cook until the shrimp turn pink and opaque, about 3 minutes.
2. Deglaze the pan with sherry or lemon juice and season to taste with salt and pepper. Serve garnished with chopped parsley.

Maria's Paella

"This is the paella all your family and friends will beg you to make again. It has the true flavor of Spain and has been made by my family in Catalonia, Spain for many generations. Enjoy!

Ingredients

Original recipe makes 6 servings
 1/2 cup olive oil
 1 1/4 pounds chicken thighs
 1/2 cup onion, diced
 2 cloves garlic, chopped
 1/2 green bell pepper, diced
 1/2 red bell pepper, diced
 1/4 pound calamari rings
 1/4 pound small shrimp - peeled and deveined
 1 teaspoon salt
 2 teaspoons saffron threads
 1 (14 ounce) can crushed tomatoes
 1/2 cup peas
 3 cups long grain rice
 6 cups water
 6 large clams in shell, scrubbed
 6 jumbo shrimp in shells (21-25 per lb.)
 6 large sea scallops
 6 wedges lemon

Directions

1. Heat olive oil in a very large skillet or paella pan over medium-high heat until it begins to smoke. Place chicken thighs skin-side down into oil and sear until golden brown on both sides, about 5 minutes; set aside.
2. Stir in onion and garlic, and cook until the onion has softened and turned translucent, about 1 minute. Add green and red bell peppers, calamari, and small shrimp; cook for 2 minutes more.
3. Stir in salt, saffron, tomatoes, peas, rice, and water until well combined. Add chicken thighs, and simmer for 15 minutes over medium-high heat, stirring frequently to make sure rice does not stick.
4. Decoratively nestle clams and jumbo shrimp into the rice. Reduce heat to medium-low, cover, and simmer for 10 minutes. Place the scallops into the paella, recover, and continue simmering until the rice is tender and the scallops firm and opaque, about 5 minutes. Garnish with lemon wedges to serve.

Lentil Stew

"My mother is from Seville, Spain and made this for us growing up. It is great in the winter and when you are sick."

Ingredients 

Original recipe makes 12 servings

 7 medium potatoes, chopped

 1 (28 ounce) can diced tomatoes

 1 large onion, chopped

 2 cloves garlic, minced

 1 pound Polish sausage, sliced

 1 (16 ounce) package lentils

 salt and pepper to taste

Directions

1. Place the potatoes, tomatoes, onion, garlic, and sausage in a large pot with enough water to cover. Bring to a boil, and cook 15 minutes.
2. Stir lentils into the pot. Add more water if necessary to just cover all ingredients. Season with salt and pepper. Bring to a boil. Reduce heat to medium-low, and continue cooking 20 minutes, stirring occasionally, until lentils are tender.