The combination of bulgur and lentils makes this a satisfying dish on its own; cherry tomatoes, fava beans, mint and fennel inject lighter accents.
Read more about this recipe at the Washington Post.
Simmered with onion, thyme and sage leaves, these butter beans are smooth and creamy and make a perfect side dish for a Southern meal.
Read more about this recipe at Cook & Eat.
This is a filling and protein-rich Mediterranean-style salad, full of flavor from salt cod, mixed herbs and ripe tomatoes. The tomatoes are a key ingredient -- make sure to use the sweetest, ripest ones available.
Use this fragrant mixture of beans, tomatoes, and yogurt as a side dish, a spread, a dip, on a sandwich - anywhere. Prepare quickly before guests arrive and fill the house with mouthwatering smells.
These open-faced Spanish omelets give the cook free reign to use whatever vegetables are best at the market or on hand.
Read more about this recipe in Fresh From the Farmer's Market.
More than 400 years of Spanish occupation left Catalan influences on modern Sardinian cooking. Unlike traditional Spanish paella, this dish uses fregula instead of rice, only fresh seafood (no chorizo) and a robust fish stock.
Read more about this recipe in Efisio Farris' Sweet Myrtle & Bitter Honey.