It hit 80 degrees in Seattle yesterday, so I’m taking the hint from nature to kick off Summer eating. What a better way to move the party outside than with Spanish tapas, small bites used to start the meal or have on their own with cocktails? If you visit Spain, the bartender will simply count your empty toothpicks at the end of the night to total your bill.
If you’re celebrating Cinco de Mayo on Monday, you can use these recipes to bridge the culinary gap. There’s nothing better with an ice cold margarita than sizzling garlic shrimp or serrano ham with crusty tomato bread. I’m hoping some spicy food will offset the week of rain heading our way. Enjoy!