In summer you want light dishes, with lots of greens and vegetables. We have chosen three recipes for you, which can be prepared today.
Breakfast: Frittata with goat cheese and gruyere cheese
Eggs are one of the most multifunctional products, used both independently and as an ingredient in various dishes.
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It is easy to prepare a frittata, and it can be an excellent treat for a large company. There are many variants of frittata, as others can replace some cheeses and vegetables.
Ingredients for 4 servings
3 tbsp olive oil
1 onion
1⁄2 tsp salt
1⁄2 tsp pepper
450g spinach leaves
9 large eggs
1 tbsp water
90g goat’s cheese
1/3 cup grated gruyere cheese spinach.
How to cook
Heat 1 tbsp oil in a heat-resistant frying pan, add chopped onion, salt, and pepper. Fry over medium heat for 3-4 minutes, occasionally stirring, until the onions are transparent.
Add the chopped spinach, water, and cook, stirring, 1-2 minutes. Then beat the eggs, sprinkle with crumbled goat cheese and gruyere. Cook the mixture for 1-2 minutes until the edges start to brown. Then place the frittata pan in the oven, preheated to 200 degrees Celsius, and bake until cooked for 10-12 minutes. Serve hot.
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Lunch: Minestrone
It is better to prepare this soup in advance. 10 minutes you will take to slicing vegetables and another 2 hours to cook on low heat.
Ingredients for 4 servings
25g butter
4 slices of bacon, cut into 1cm thick pieces, or 100g ham, cut into the same pieces
1 finely chopped medium onion
2 finely chopped celery stalks
1 finely chopped large carrot
400g tinned tomatoes
1 finely chopped garlic clove
Salt and pepper
1-liter chicken stock
2 finely chopped leek stalks
1 finely chopped courgette
75g tiny pasta in the form of shells
1 tbsp tomato paste
How to cook
Put a large pot on medium heat. Melt the butter and add the olive. Put the bacon in there and fry until golden. Reduce heat and add onions, celery, and carrots. Simmer to half afoot.
Add the tinned tomatoes, garlic, a pinch of salt, and leave on a low heat for 20 minutes, occasionally stirring to avoid burning. Pour in the broth. Bring to a non-heavy boil, cover, and go to languish for an hour.
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Add the leeks, courgette, and pasta and cook over low heat for another 30 minutes. Add the tomato paste and sweat for another 10 minutes. Try and season with salt and pepper to taste.
Dinner: vegetarian roll of pita bread
Lavash is often used to make rolls. Look for wholegrain pita bread or replace it with whole grain tortilla tortillas. For various cucumber, pepper, and lettuce, romaine can be substituted with some other vegetables, such as grated carrots, tiny leaves of spinach, curly, or Brussels sprouts. The base of hummus is high enough protein and fiber, and it does not contain added fat. Hummus can be cooked in 2-3 days or bought in the store.
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Ingredients for 4 servings
1 large cucumber
1 large red bell pepper
4 sheets of whole grain pita bread
2 cups hummus
2 cups chopped romaine salad
4 tsp chopped capers
1⁄4 cups chopped red onion
How to cook
Peel the cucumber from the skins and seeds, cut into 16 strips about 10 cm in length and 1 cm wide. Slice the peppers, removing the cherries, seeds, and partitions, into 16 strips about 2.5 cm wide.
Spread the pita bread on a clean table, a short side to yourself. Spread with a thin layer of hummus (about 1⁄2 cups), leaving at the edges of the “field” on 1 cm. Spread in one layer 4 pieces of cucumber horizontally on the bottom third of the flatbread, on top put 4 pieces of pepper, and then 1⁄2 cups of Roman salad. Spread 1 tsp capers and 1 tbsp red onion on top of hummus on the remaining third of the pita bread.
Roll the pita bread into a thin, dense tube, starting at the short edge. Set aside down the seam. Do the same with the rest of the tortillas and the remaining vegetables. Cut about 1 cm of pita bread from each end of the roll. You won’t need them. Now cut each roll into 5 pieces 4-5 cm long and serve. This dish can be prepared in advance, in 1-2 hours.
