Spanish chef gets creative with seasonal, underused veggies

03/20/2014 | Daily Beast, The

Spanish chef Rodrigo de la Calle of the Restaurante Villa Magna Rodrigo de la Calle in Madrid, Spain, shines the spotlight on seasonal, vegetable-centric dishes that surprise and delight adventurous diners. De la Calle's ecologically sound dishes demonstrate his creativity, such as chickweed and endive aguachile with flowers, and even his desserts feature healthy, light ingredients, such as his seaweed and beetroot macarons.

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