Caldo Verde (green broth) is a national dish in Portugal. Its main ingredient is a flat-leaf kale, like lacinato kale, a familiar sight in many Portuguese vegetable gardens. Collard greens or savoy cabbage are good substitutes.
An elegant Ragoût de Fruits de Mer using different cuts of fish and shellfish. It is served with parsley Aioli, a nice variation of the traditional Sauce Rouille normally used for fish stews in the Provence.
Indulge in a dish that celebrates the earthy and natural flavor of the mushrooms. In the US, a substitute comes to mind: baby Portobello mushrooms, also known as creminis, Baby Bella and chestnut mushrooms.