
Pimento Cheese and Chorizo Mac, and Late Fall Salad

Roast Chorizo Mashed Potatoes with Manchego and Charred Chard

Cheese and Chili Arepas with Eggs and Chorizo

Carbonara Mac ‘n Cheese Soufflé and Spring Salad

Chorizo and Wine

Paprika Manchego with Pequillo Peppers and Spanish Olives

Baked Jalapeño Poppers

Grilled Chicken and Corn Salad with Chipotle Crema

Individual Poblano Mac and Manchego with Corn and Mushrooms

One-Skillet Pimento Cheese Dip

Spanish Chorizo and Chicken Chili
Ingredients
For the cider-pumpkin spice vinaigrette
- 1 shallot, grated
- 2 tablespoons grainy mustard
- 3 tablespoons maple syrup
- 1/4 cup cider vinegar
- 1/2 cup EVOO – Extra Virgin Olive Oil
- Salt and pepper
- 1 rounded teaspoon pumpkin pie spice
For the salad
- 2 Honeycrisp apples, quartered, cored and thinly sliced
- Juice of 1 lemon
- 3 to 4 ribs celery with leafy tops, very thinly sliced on an angle
- 1 red onion, chopped
- 1 bunch flat-leaf kale, stemmed and shredded into 1/2-inch slices
- 1/2 cup dried cranberries, plumped in hot water and drained
- Toasted pepitas (pumpkin seeds) and/or chopped smoked almonds, to garnish
Yield
Serves: 6 servings
Preparation
Whisk shallots, mustard, syrup and cider together. Stream in olive oil while whisking to emulsify; season with salt, pepper and pumpkin spice.
Dress apples with lemon juice and combine with celery, onion, kale, cranberries, pepitas and/or smoked almonds in a large salad bowl. Toss with dressing to coat.