When we've got romesco around; we eat it every day; in some form (perched on a cucumber spear; on toast with a fried egg on top; straight from a spoon...). Romesco is a Spanish classic -- though ours subtly deviates from the norm: We ditched the bread and added green chile and cilantro. It's traditionally paired with seafood or grilled torpedo onions (calçots) at la calçotada; an annual festival in Catalunya where the alliums are cooked outdoors; over a fire; and served with ample romesco and wine.At the restaurant; we built a dish around this idea: Seared leeks and romesco -- two of our absolute favorite things! -- are paired with smashed; olive oil-crisped little potatoes and whatever lovely; grill-friendly vegetables we're bringing in from the market (in spring it's asparagus and snap peas; come summer; broccolini; summer squash; romanesco and tiny brussels sprouts are in rotation). Daytime we often serve it with a fried egg; it's a savory breakfast dream; especially with garlicky toast on the side.We also serve it as a tartine -- sometimes with hard-seared torpedo onions draped over the top; or with shaved raw zucchini; tossed with a touch of lemon and salt and tiled onto the bread (with toasted pine nuts and fresh cilantro for garnish; plus a sprinkle of chive dust).

• 2 packed cups piquillo peppers
• 1 jalapeño, seeds removed (or 1 fresno chile)
• 2 medium cloves garlic
• 1/4 cup olive oil
• 1 tablespoon sherry vinegar
• 1 small lemon - juice & zest
• 2 teaspoons pimentón dulce (Spanish sweet smoked paprika)
• 1/2 cup toasted almonds
• 1/2 cup toasted hazelnuts
• A big handful of cilantro, preferably bolted (¼ cup chopped)
• Sea salt

• 20 tiny potatoes, boiled in salted water until tender
• Olive oil
• Sea salt & black pepper
• Spanish smoked paprika
• Broccolini, Summer Squash, Romanesco, Brussels Sprouts or Cauliflower (or a mix!)
• 3 leeks, white and light green parts only, halved lengthwise
• Romesco
• Lemon zest & juice
• Cilantro flowers

To make the romesco: In a food processor; combine the roasted peppers with the rest of the ingredients. Blend and taste; it should be smoky; savory and gently acidic. Add more sherry vinegar; salt; olive oil and cilantro as needed. Blend until fully incorporated; but not fully uniform; some texture is ideal here. To make the composed dish: Lightly crush each potato with the side of a knife. Heat olive oil in a pan over medium heat and add potatoes; sauté on one side until just starting to crisp; then flip and crisp up the other side. Remove from oil and season well with sea salt and black pepper and a sprinkle of smoked paprika.While the potatoes are crisping; grill or sear the other vegetables. If needed (if using summer squash; cauliflower; Brussels that need to be halved; etc); cut the vegetables; toss with olive oil; salt and pepper. Cook the leeks; cut-side down; until they get a touch of caramelized char; and then flip and cook for a few minutes on the other side; until soft through. Cut in two-inch lengths; season; and set aside. Grill/sear broccolini/summer squash/etc. until al dente; with nice char in spots.To plate; mound romesco in the center of the dish and place potatoes; leeks and vegetables in a ring around the perimeter (like a gorgeous vegetable crown!). Garnish with a squeeze of lemon juice; a good drizzle of finishing oil; lots of lemon zest; a sprinkle of sea salt; and lots and lots of cilantro flowers (or cilantro leaves; if you can't find flowers).*If serving with a fried egg; place the egg over the romesco and plate the veg around the perimeter!