Spiced Chorizo Sausage with Figs
Ingredients:
1 tbsp olive oil
1 lb.  Chorizo sausage, diced
12 Dried figs, diced
1 small onion, diced
½ cup red wine
¼ cup sugar
½ cup red wine vinegar
1 tsp cinnamon









 
Directions: 
Heat the oil in a skillet and lightly brown the chorizo. Add all remaining ingredients and gently simmer 30 minutes.
 
 
Marinated Olives




Ingredients:
1 cup black olives, diced
1 cup green olives, diced
2 cloves garlic, crushed
1 tsp ground cumin
½ tsp crushed chili flakes
2 tsp dried oregano
Olive oil









 
Directions:
Combine all the ingredients except olive oil, in a bowl. Add enough olive oil to cover olives. Toss well. Cover and refrigerate for up to one day. Bring to room temperature before serving.
 
 
Prawns with Garlic and Chilies




Ingredients:
¼ cup olive oil
3 garlic cloves, thinly sliced
1 jalapeno pepper, diced




Pinch of salt
1 tsp crushed red pepper
24 medium shrimp, peeled and diced (24 shrimp ~ 1lb)
2 tbsp chopped fresh cilantro
 
Directions: 
Heat the oil in a skillet over medium heat. Add garlic and chilies and cook, stirring, until garlic is golden brown. Add prawns, salt, and crushed red pepper and cook until shrimp are cooked through, about 3-4 minutes. Remove from heat and sprinkle with cilantro.
 
 
 
Mushrooms with Manchego Cheese
Ingredients:
¼ cup olive oil 
1 small onion, finely chopped 
4 cloves garlic, finely chopped 
8 oz Portobella mushrooms finely chopped




8 oz Cremini (or Porcinin) mushrooms finely chopped




8 oz Shitake mushrooms finely chopped
2 tbsp chopped fresh parsley or cilantro
1 lb Manchego cheese, diced
Dash of hot pepper sauce 
 
Directions: 
Heat oil in a medium saucepan over medium high heat. Add onions and garlic and cook until soft. Add mushrooms and cook until golden brown. Remove from heat and add parsley, hot pepper sauce, and cheese. Mix until well combined.  Season the mixture with salt and pepper to taste.