Mint garlic

large cucumbers • shelled pistachios (about 50 grams) • plain yogurts, Activia-style (about 4.5 ounces/125 grams each) • garlic clove • fresh mint • extra virgin olive oil • whole black peppercorns • Himalayan salt

ripe conference pears, peeled and cored • fresh mint leaves • cucumber, peeled and diced • onion, cut into wedges • green bell pepper, cut into large chunks • stale bread, soaked and squeezed dry (optional) (about 20 grams) • small garlic clove, germ removed • cold water (500 ml) • olive oil • vinegar • salt

large slice of melon • shelled pistachios • extra virgin olive oil (15 ml) • apple cider vinegar (5 ml) • garlic • white pepper • breadcrumbs to thicken • fresh mint pennyroyal leaves • small fried beef meatballs (optional)

frozen chopped spinach (about 500 grams) • extra virgin olive oil • cooked chickpeas (about 350 grams) • sweet paprika • ground cumin • ground ginger • garlic powder or granulated garlic • ground black pepper • breadcrumbs • vegetable bouillon cube • water (300 ml) • bay leaf •

peeled frozen shrimp (300 g) • garlic • sweet paprika • bay leaf • couple of fresh mint leaves • white wine (100 ml) • Coarse salt, to taste

cooked beets (you can use half, to taste) • large cucumber • Roma tomatoes • garlic clove • plain yogurt (I used kefir) • balsamic vinegar • Salt and pepper to taste • Juice of half a lemon (or lime) • Cilantro • mint leaves • olive oil • prosciutto (for ham salt) •

cucumber (about 460 grams) • kefir (100 ml) • extra virgin olive oil (50 ml) • mixed fresh herbs: mint, dill, parsley, basil (about 50 grams) • garlic cloves • apple cider vinegar • salt (or to taste) • Black pepper to taste • smoked salmon (about 150 grams)

chicken • beef (such as chuck roast or eye of round), or your preferred cut (about 1 kg) • carrots • –4.5 oz green beans (about 100–125 grams) • onion • –5 cloves garlic • tomato • Fresh parsley • Celery and leek • –3.5 oz chickpeas (about 75–100 grams) • bouillon cubes • Fresh herb sprigs (such as mint or marjoram) •

medium cucumbers (about 7 oz/200 grams each) • plain soy or regular yogurts (about 10 oz/300 grams total) • vinegar • small garlic clove • parsley, plus 2 tablespoons chopped parsley (you can also use mint or spearmint instead of parsley) • olive oil • Salt • Pepper, to taste

–2 1/4 lbs monkfish tail (800–1000 grams) • shrimp (400 grams) • Clams • medium onion • diced red bell pepper (about 50 grams) • Roma or medium tomatoes • –4 garlic cloves • –2 dried ñora peppers • medium potatoes • Brandy or cognac for flambéing • Olive oil, salt, black pepper, paprika • sprigs of fresh mint (optional)

fresh fava beans, shelled • canned peas, drained • onion • white wine • cooking chorizo sausages • Morcilla de Burgos (Spanish blood sausage) • garlic cloves • Fresh ginger • fresh mint • Olive oil • Salt

cucumber • Golden Delicious apple • green bell pepper • mint leaves • garlic clove • water (400 ml) • apple cider vinegar (30 ml) • Salt • olive oil (100 ml) • Optional: sugar

rice paper wrappers • ground pork (about 300 g; you can substitute shrimp or tofu) • thin rice noodles (about 100 g) • carrots, grated • fresh scallion • shiitake mushrooms • sesame oil • fish sauce or oyster sauce • salt • ground black pepper • Vegetable oil for frying • Green part of a fresh scallion •

medium cucumber • small avocado • small garlic clove • cold-pressed olive oil (plus a few drops for garnish) • mint leaves • kefir • Himalayan salt • shelled pistachios

large ripe avocado • large cucumbers • medium onion • extra virgin olive oil • Filtered water • ground ginger root • garlic powder • ground white pepper • fresh mint (optional) • White wine vinegar • Rice vinegar • Himalayan pink salt •

cream cheese (about 200 grams) • cucumber • diced melon (about 500 grams) • fresh mint (leaves only) • garlic • generous drizzle of olive oil • vinegar • Salt

red onion • white onion • ripe tomato, peeled • garlic cloves • leek (white part only) • red bell pepper • green bell pepper • carrot • skinless chicken drumsticks • paprika • chicken bouillon cube • Extra virgin olive oil •

beef tripe (menudo) • pig's feet • onion per 2.2 lbs (1 kg) of tripe • green bell peppers • bay leaves • whole heads of garlic • crushed tomatoes (Martinete or any brand, about 28 oz each) • dried hot chili peppers • ground cumin • black pepper • sweet paprika • white wine (2 liters) •

monkfish fillets • mussels • clams • large shrimp • finely chopped red bell pepper • finely chopped green bell pepper • finely chopped onion • garlic, minced • white wine (60 ml) • tomato sauce • salt • black pepper •

cucumbers • nonfat plain yogurt (about 245 grams) • extra virgin olive oil • fresh mint leaves (or spearmint) • garlic clove • Salt • White pepper

cucumbers (about 2.2 lbs or 1 kg) • –1 1/4 cups goat kefir (200–300 grams) • extra virgin olive oil, hojiblanca variety if available (50 grams) • fresh basil leaves (10 grams) • Fresh dill, to taste • Freshly squeezed lemon juice, to taste (from 1/2 lemon) • garlic clove • Salt • Optional: 1 tablespoon honey • Cucumber • Fresh mint, dill, and/or basil • drizzle of extra virgin olive oil

watermelon • very ripe Roma tomatoes • small garlic clove • cucumber • onion • extra virgin olive oil (about 60 ml) • drops of lemon juice • Sea salt with Herbes de Provence • Fresh mint (or spearmint) for garnish

brown rice (about 200 ml) • Heura original bites (about 180 grams) • wild mushrooms (rovellones) (about 175 grams) • cleaned and chopped artichokes • chopped flat green beans (about 100 grams) • chopped shallots • chopped red bell pepper • chopped green bell pepper • small piece chopped celery • frozen lima beans (garrofón) (about 75 grams) • frozen green peas (about 50 grams) • homemade crushed tomato •

Skinless, boneless hake fillets • Flour tortillas • red onion • ripe tomatoes • green onions • Cilantro • lime • egg • chipotle pepper in adobo sauce • Mint • Sunflower oil and olive oil • White wine vinegar •

pork, cut into cubes (300 g) • potatoes • dried chickpeas (500 g) • medium onion • garlic • large tomato • Iberian chorizo sausage • Iberian morcilla (blood sausage) • bay leaf • fresh mint leaves • olive oil • sweet paprika •

rabbit (about 2.5–2.6 lbs or 1100–1200 grams), cut into pieces (you can substitute some chicken) • all-purpose flour (about 350 grams) or 1 bag of flatbread crackers (look for 'tortas cenceñas' if available) • potatoes (about 3/4 kg), cut into chunks for stewing • grated tomato • garlic, finely chopped • ground dried ñora peppers and 1/2 teaspoon paprika • olive oil (100 ml) • Salt and a few sprigs of fresh mint (or use dried mint) • dried chili peppers, crushed (optional, for heat) • Saffron or food coloring

salted cod fillet (soaked for 24 hours) • green crab • onion • red bell pepper • ripe tomatoes • brandy (60 ml) • garlic cloves • vegetables (the original recipe uses artichokes, but since they’re out of season, I used peas) • fish stock (2 liters) • Bay • Cumin • Fresh mint •

salmon (about 200 grams) • sweet paprika • garlic powder • small pinch of salt and pepper • avocado • little gem lettuce • Greek yogurt or your preferred yogurt (about 240 grams) • small pinch of salt and pepper • mint leaves, finely chopped • extra virgin olive oil • Juice of half a lemon • red onion or sweet onion •

ripe tomatoes (about 1 kg) • small green bell pepper • garlic • cucumber • Extra virgin olive oil • Wine vinegar • Salt • fresh mint (optional)

medium potatoes (2 per person) • grated semi-cured Manchego cheese • extra virgin olive oil • salt • thyme leaves • Tzatziki sauce: • Greek yogurts (about 9 ounces or 250g) • medium cucumber (unpeeled) • garlic (germ removed) • olive oil • juice of 1 small lemon • chopped fresh mint (or spearmint) •