Catalan Garbonzos
Very easy to prepare. This flavorful dish is popular in Barcelona, where it is often served in wide soup plates and eaten as a light main course. Garbonzos is another word for chickpeas.
Catalan Stuffed Aubergines (Eggplant)
This subtly flavoured dish is from Catalonia; an historic country in southern Europe. Geographically it’s the North West corner of Spain and a sliver of neighbouring France. Barcelona is the capital city.
Catalan Salad
This light, fresh and flavoursome salad makes an unusual but delightful accompaniment to many dishes.
Catalan Escarole
A quick and delicious recipe from the Chicago Tribune that makes delightful use of our garden bounty of escarole. We have made a nice vegetarian dinner of this with freshly steamed rice. Of course, then this only served two instead of the listed four (LOL). They said, “Jose Garces uses dried guindilla chilies, but more common Anaheim, California or guajillo chilies can be substituted. This recipe is adapted from his book, “Latin Evolution.””
Catalan Mushrooms With Garlic & Parsley
from Fine Cooking – by Bill Devin. Serve these as a starter or perhaps as an accompaniment to the baked chicken. Leftovers are great on pizza or added to pasta sauce.
