Five recipes for summer dinners

1. What products to choose in the summer?

2. It's a bunch of boots and boots

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4. A pasta with beans of asparagus and feta cheese

5. It's a cream of young marsh soup

6. A pasta with asparagus and salmon

1. What products to choose in the summer?

These vegetables are also quite low in calories. During the season, they are significantly more rich in vitamins and minerals. This happens, among others, due to the shortened time of transport of food. In June, July and August, peppers, young carrots, peanut butter, potatoes, beans, bean sprouts, cauliflower or blueberries are available.

2. It's a bunch of boots and boots

In the pan, heat the olive oil and grease the slightly sliced onion. 2. Pour the bowl with a broth and water and cook it for 10 minutes. 4. Separate the beans from the broths and cut into small cubes. 5. After 10 minutes, put the bean and the beanstalk in the box and cook for 5 minutes. 7. Bring to taste. 9. Nutritional value (1 serving): Energy: 354 kcal, Glass protein: 15.4 1⁄2 g, ?? Fats: 12.7 g; Fetted fat: 47.8 g. Method of preparation.

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Add spinach to the bowl along with the pre-prepared cask of cask, vegetables and half-cut eggs.6. Nutritional value (1 portion): Energy: 355 kcal, protein: 19.0 g; fats: 13.1 g and carbohydrate: 43.4 g.

4. A pasta with beans of asparagus and feta cheese

Cook the pasta in braised water.2. Heat the olive oil in the pan, knead the chopped garlic.4. Fry for 5 minutes.5. Place the whole on a plate, pour crushed feta cheese and peas. Preparation time: 35 minutes Ingredients (per 1 serving): whole grain pasta glass (70 g), spaghetti beans serving (150 g), cocktail tomatoes thickness (25 g), cheese 2 plastic bags (40 g), spinach leaves length (25 g) tooth (5 g), chickpeas a teaspoon (5 g) and oils from oils of fat (0, 23 g), salt (4, 2 g), sugar, 4 g, protein (4, 4 g), fat (4, 6 g), and protein (5, 6 g).

5. It's a cream of young marsh soup

Start with the preparation of vegetables carrots, parsley and potatoes, pick them up, cut them into smaller pieces.2. Then add the cut vegetables, pour the broth and cook them for 20 minutes.4. Mix them into a smooth cream.5. Nutritional value (1 portion): Energy: 190 kcal, protein: 6.0 g, ?? fat: 7.6 g, carbohydrate: 26.9 g.

6. A pasta with asparagus and salmon

Cook the macaroni in braised water.2. Heat the olive oil in the pan, knead the remaining onion.4. Mix.5. Cut the cooked asparagus into smaller pieces, place it on the pan.7. Place on the plate and add the chopped tomatoes. Preparation time: 35 minutes Ingredients (per serving): whole grain macaroni glass (70 g), roasted onion serving (50 g), green spinach 5 slices (200 g), cocktail height of g), cream cheese 100 g (10 g), salt juice fat (20 g), olive oil overhead cups (0.2 g), sugar syrup 25 g (0.8 g) and protein: 2 g, protein, 4 g, salt (0.1 g), protein, and protein, respectively.