Baked sea bream, besugo al horno —and a girls trip to Greece
I promised in my last post that I would tell you more about trips I did in the spring, so even though it is summer, I will honor my promise. Because how could I not tell you about my first ever trip to Greece?
I thought it very appropriate to accompany this post with the recipe for besugo al horno, baked sea bream, a Spanish dish that is so Mediterranean that it is more than fitting for a post about a neighboring Mediterranean country.
The charming Panaghia Kapnikarea Church in central Athens
I am lucky enough to be able to now find whole fish at my local Costco store, so I hope you can find it in your area as well and make this healthy, delicious and (more…)
At the same time, I am still enjoying orange season —and winter is orange season. The recipe I’m sharing today, mandarina stuffed salmon with thyme, takes 
It has been a few weeks now, but we are still enjoying (and trying to finish) some of the sweets from the holidays. Is that your case? I’ve tried to balance
The recipe I’m sharing today, cod with asparagus and preserved lemons, is very appropriate for this time of year. Cod is a kind of fish long associated with Lent in Spain. Lent is now over, and you may not know that even though Easter Sunday has passed as well, we are still in the Easter season, which will last until the feast of the Pentecost, the Sunday about fifty days later.
What you may know is that we are also in the season of asparagus, one of the first spring time vegetables, so cod with asparagus should be on the menu.
After the rich and sometimes heavy meals, and indulging in sweets and baked goods, January calls for moderation and healthy meals, right? At least that’s in almost everybody’s minds, and salmon cakes are a perfect option.
Cod with roasted red peppers seemed like an appropriate recipe to share on today’s post: Miami makes me think of fish, if for no other reason that it’s a coastal city and delicious fresh fish is widely available.
The recipe I’m sharing today, chicken with cumin and pimentón dressing and tomato arugula salad holds flavors that remind me of summers in Spain —grilled meats, pimentón and fresh vegetables in one single dish. The grilled chicken has the right amount of heat to please every palate at the table, and the tomato arugula salad, with a dressing that incorporates the flavors of the marinade, blend beautifully in this very summery dish.
As I write this, I should have been in Spain for three weeks now, expecting the rest of my family to arrive today. We would have been heading to the beach on Sunday for a week of family time and fun, relaxation and tapas bars hopping, beach games 
The article started with this paragraph:
Rice stuffed red peppers, pimientos de arroz, is one of the dishes of my childhood and young adulthood (or the period prior to my moving to North America after I married). Medium grain Valencian rice, seasoned and cooked in a tomato based thick broth, bakes to perfection inside sweet red peppers that roast until almost caramelized.
