Ingredient: garlic cloves, chopped, divided

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Manhattan Clam Chowder

Serve with garlic-lemon Swiss chard saute and artisan bread-

If you love tomato-based soups you’ll want to give this clam chowder a try; and it’s as authentic in taste as it comes. Nothing like the thick, creamy New England version but just as delicious in its own way. I’ve paired it with one of cool season’s hearty greens, Swiss chard. It’s bitter component is a nice complement to the sweet clams.

All Seasons, Dairy Free, Fall, Gluten free, Main, Paleo/Primal, Pork, Seafood, Sides, Spanish, Spring, Sugar Free, Summer, Winter

Spanish Tapas-Style Shrimp and Chorizo

Serve with brown rice and sautéed green beans-

One day I will get to Spain, but in the meantime I can recreate some of my favorite tapas recipes that I love from local tapas restaurants. Shrimp and chorizo is one of them and my adaptation has become a family favorite, especially enjoyed outdoors on our patio on a balmy summer evening.

Crown, Heart, Root, Sacral, Solar Plexus, Third Eye, Throat

Cuban Black Beans and Rice

Served with Columbia Restaurant’s 1905 salad-

When I first moved to Tampa, Florida, I had never heard of black beans, let alone tasted them. A staple of Cuban food, black beans are very versatile and used almost everyday. Now I eat them on a regular basis, and this is my version of Moros Y Cristianos (Moors and Christians), by far my family’s favorite recipe for this humble bean.

The name of this dish refers to the wars between the Moors (blacks) and the Spaniards (whites). It is a reminder of the Spanish influence on Cuba.

The Columbia is a famous Spanish restaurant in Tampa. It is known for its flamingo dancers and authentic Spanish/Cuban cuisine; the 1905 salad being one of its specialties. This is my vegetarian version, as I have omitted the meat and changed out the iceberg to butter lettuces.