Ingredients:

1/2 loaf country bread, cut into 1-inch slices and the slices halved
extra-virgin olive oil
2 cloves garlic, peeled
2 (4-ounce) medallions goat cheese
4 ounces prosciutto, thinly sliced
2 cups black lentils (you can substitute with other varieties if you can’t find black lentils)
2 cloves garlic
3 sprigs thyme, divided
kosher salt
3 tablespoons balsamic vinegar
1 tablespoon honey
1/4 cup extra-virgin olive oil, plus more for drizzling
1 garlic clove, minced
1 medium red onion
1 (1-pound) bag baby spinach
kosher salt and freshly ground black pepper

Procedure:

Preheat oven to 375 degrees F. On a sheet tray lay out the slices of bread and drizzle with extra-virgin olive oil. Turn each piece over and drizzle again so both sides have some oil on them. Toast in the hot oven for 1 to 2 minutes until slightly crispy but without color. While it is still hot, gently rub each slice on one side with a garlic clove then set aside. Layer each slice of toast with 2 to 3 slices of goat cheese, a twisted piece of prosciutto and drizzle with extra-virgin olive oil. Put tray of bruschetta back into the oven and heat until cheese is melted, prosciutto is crispy and bread is golden brown, about 2 minutes. Place the lentils in a large saucepan and cover with 2 times the amount of water. Add thyme sprig and season with salt. Bring to a simmer and cook for 12 to 15 minutes until they are soft and tender. They should not be falling apart. Salt, to taste, then drain any remaining liquid. Set aside. Make the honey balsamic vinaigrette by combining the vinegar and honey while you drizzle in the 1/4 cup olive oil whisking to combine. Season with salt and freshly ground black pepper. In a large saute pan heat a 2 count amount of olive oil over medium heat and add the garlic and red onion. Cook until tender and slightly translucent then add the honey balsamic vinaigrette to the onions. In a large mixing bowl add about half of the lentils, washed spinach and the caramelized onions. Toss to coat and season with salt and pepper, to taste. To serve, lay the prosciutto and goat cheese toast on a plate and serve with warm honey-balsamic spinach salad over the top. Garnish with more lentils.

Ingredients:

1 (12 oz.) jar of roasted red peppers
4 garlic cloves
4 tablespoon olive oil
1 small can anchovies

Procedure:

The peppers should not be in vinegar or with any spices. Look for glass jars or cans of whole roasted peppers. If you aren’t able to find them, look for containers with large pieces of pepper. The jar or can should contain approximately the equivalent of 2 red bell peppers. Drain the peppers and pat dry with a paper towel. Carefully remove any membranes or seeds that may remain. Cut the peppers into 1/2 inch wide strips. Peel the garlic cloves and slice thinly. Heat the olive oil in a large frying pan on low heat. Add the garlic and sauté until golden brown. Then, add the pepper strips. Sauté mixture for about 10 minutes. Remove from heat and place pepper mixture on a platter. Take 4 to 5 anchovies from can and pat with a paper towel to remove excess oil and salt. Coil and arrange on platter with red peppers. Serve cold or warm with slices of French-style bread. Makes 8 servings.

Ingredients:

Country-style (chewy-textured) French bread, cut crosswise into 1/2-inch-thick slices
Spanish extra-virgin olive oil
nutella (chocolate-hazelnut spread)
vanilla-bean-flavored fleur de sel (or other fleur de sel) sea salt
Spanish chorizo sausage, cut crosswise into 1/8-inch-thick slices (not Mexican soft chorizo sausage)

Procedure:

Toast the bread slices on both sides and let them cool. Lightly brush one side of each bread slice with olive oil, then spread a thin layer of Nutella on top (like spreading mayonnaise on sandwich bread). Sprinkle a small amount (a pinch or two) of sea salt evenly over the Nutella, then place two or three slices of chorizo in a single layer on top. Serve at room temperature, as an appetizer or snack, accompanied by a robust Spanish red wine.

Note: Make vanilla-scented fleur de sel sea salt by finely crushing a vanilla bean and combining it with the salt in a tightly covered glass container. Let the mixture stand for several days for the flavors to meld.

Ingredients:

2 packages of Spanish rice mix
(1) 10-pack beef n bean burritos
40 oz. can chile con carne
1 cup water
2 cups cheddar cheese shredded

Procedure:

Prepare rice according to package directions. Heat El Monterey Burritos according to the packaging, keep warm. Bring chile, with the water added, to a simmer. Place the Spanish Rice on large platter, pour half the chile over the rice, sprinkle with half the cheese. Arrange the burritos over the chile and cheese, pour the rest of the chile and cheese over the burritos. Melt cheese under a broiler or in a preheated 375°F oven. Serve immediately.