I love traveling, getting to see different landscapes and wildlife, learn about history, and experience, in some small way, a different place. A couple of summers ago, I had a layover in Madrid on my way to Malta and decided to stay for a few days. I had always said I wanted to visit Spain, but I never felt a particular pull toward Madrid, assuming the big city would be a turnoff. Instead, it felt vibrant and lively, balancing tradition and modernity in a way that was unexpected. Above all, though, the food stood out. I fell in love with the simplicity of the cuisine and the social aspect that came along with it.

A couple of years later, I visited the Basque Country, a distinct region known for its love of food, as evidenced by its having one of the highest concentrations of Michelin stars per capita in the world. I was even more impressed by the food culture there; food is quite literally a celebration. I happened to be in town the weekend before San Sebastián's celebration of its patron saint, and the Tamborrada drum parade is the main event. For twenty four hours, more than a hundred tamborradas take turns marching through the streets playing drums. I followed the sound of drumming to a small square where a local gastronomic society was practicing, and its leaders were hoisting oversized forks and knives. Highlighting the importance of food in the region, where you can find celebrations dedicated to everything from a particular bean to a specific pepper or sardines.

You’ve probably noticed, I've been thinking about some of the bites I've had and decided to have a Spanish inspired weekend using local ingredients. Gambas al ajillo was the first dish to make it onto the menu. North Carolina shrimp and garlic are a perfect match, and the recipe I used, borrowed from a Spanish restaurant, included sherry for a different flavor profile. I paired it with a Spanish loaf from Little Loaf Bakery and locally grown asparagus. For dessert, I enjoyed North Carolina pecans, Manchego cheese, and quince paste. Inspired by the walnuts, quince paste, and Idiazabal cheese combination I had in the Basque Country. For breakfast, I started with a Spanish tortilla made with locally grown potatoes and eggs, alongside a small salad with strawberries and jamón.

Another dish that I’m looking forward to is pan con tomate, which I love for its simplicity: good bread, tomato, garlic, olive oil, and flaky salt. Pan con tomate originated in Catalonia and is a classic example of Mediterranean cooking, relying on a handful of high quality ingredients rather than elaborate preparation.

I appreciate the emphasis on gathering around simple, high quality ingredients. Many of the dishes I enjoyed focused on local produce and straightforward preparation, a reminder that good food doesn’t have to be elaborate.

Morgan King is the County Extension Director for N.C. Cooperative Extension in Brunswick County. She can be reached at morgan_king@ncsu.edu.