Get the latest Briny flavored recipes from Group Recipes. http://www.grouprecipes.com/tag/briny This wilted spinach salad doesn’t follow the bacon-and-egg tradition but it’s big on flavor with rich sherry vinegar, a touch of smoky paprika and briny olives. http://www.grouprecipes.com/79112/wilted-spinach-salad-with-sherry-vinaigrette.html A favorite scallop preparation when we are low-carbing. Crushed pork rinds are a remarkable topping and they flavor beautifully. http://www.grouprecipes.com/47580/crunchy-baked-scallops.html A nice warm-weather meal, this cold pasta salad combines creamy pieces of fresh mozzarella, spinach, and salty kalamata olives. The briny flavor of olives combines with creamy mozzarella and a tangy vinaigrette for a pasta salad that’s a shoo-in for everything from office lunches to summer picnics. http://www.grouprecipes.com/46009/pasta-salad-with-spinach-olives-and-mozzarella.html Who doesn’t love chilled, creamy deviled eggs? The addition of tarragon and capers to our recipe creates the perfect foil for the silky, rich yolks. http://www.grouprecipes.com/46001/deviled-eggs-with-tarragon.html There are probably as many variations of paella as there are Spaniards. One reason, I suspect, is because it's so hard to screw up! My favorite is with seafood, which traditionally would never include meat. While personally I avoid chorizo (I think the flavor overwhelms the fragrance of the shrimp), I use chicken to make the shrimp go farther. Sometimes, I throw in clams and mussels, instead. (But only when I have a chance to plan ahead and clean the shellfish!) http://www.grouprecipes.com/44067/weekday-paella-with-shrimp-and-chicken.html This is a dish that was served at a restaurant where I used to work. I never knew the exact recipe, but it was pretty simple, so I think I have done a decent job of replicating it. It requires only a few ingredients but it is delicious! http://www.grouprecipes.com/40281/eggplant-ziti.html This is a simple recipe with simple ingredients but big on flavor. I like to serve it with steamed asparagus or with angel hair pasta. **If serving with pasta be sure to make extra sauce** http://www.grouprecipes.com/34658/chicken-piccata.html Serves four if the main dish, serves more if alongside other items for a brunch. We usually have a salty/sweet sliced ham, and various sweets and fruits to serve alongside this bread pudding. http://www.grouprecipes.com/29539/crawfish-and-corn-pudding.html Delightfully briny clams, this light summer chowder is like having a whole New England clambake in a bowl. http://www.grouprecipes.com/26848/clam-and-corn-chowder.html Supposedly a favorite of Diamond Jim Brady, made with a New York Strip. I like the filet version when my pockets are full like Diamond Jim's. adapted from the Vincent Price cookbook http://www.grouprecipes.com/24513/carpetbaggers.html