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Five recipe ideas for summer meals
Table of Contents
1. Which products should you select in the summer?
Although most vegetables are available in stores throughout the year, it is advisable to especially purchase them in the summer. During the season, the products are much richer in vitamins and minerals, which is m.a. due to the shorter time of food transportation. Moreover, these types of vegetables are tastier. In June, July, and August, for example, cucumbers, young carrots, radishes, young potatoes, beans, botwin, asparagus beans, cauliflower, and broccoli are available. Therefore, it is worth preparing a summer meal from them. It is noticeable that most products are green vegetables, which are an excellent source of many vitamins, especially from the B group, and provide mineral components such as iron, potassium, and magnesium. It is also worth mentioning that the mentioned vegetables are relatively low in calories.2. Barley porridge with buttermilk
Preparation time is 30 minutes. Ingredients (per 1 serving): – Barley porridge – 1⁄2 cup (50 g), – Buttermilk – 1 1⁄2 cup (150 g), – Vegetable broth – 1/2 cup (120 g), – Water – 1/2 cup (120 g), – Onion – 1 plaster (20 g), – Feta cheese – 2 plasters (40 g), – Olive oil – 1 teaspoon (5 g), – Salt – a pinch (0,2 g), – Pepper – a pinch (0,2 g). Preparation: 1. In a frying pan, heat the olive oil and fry the finely chopped onion. 2. Then add the barley porridge and fry for about 2-3 minutes. 3. The porridge is poured over with vegetable broth and water and simmered for 10 minutes. 4. Meanwhile, the buttermilk is thoroughly washed, the roots are separated from the stems and cut into small cubes. 5. The stems are separated from the leaves and also cut. 6. After 10 minutes of cooking, the roots and stems are added to the porridge and cooked for another 5 minutes. 7. Finally, the chopped buttermilk is added. 8. Season with salt and pepper. 9. Serve on a plate and sprinkle with crumbled feta cheese. Nutritional value (1 serving): – Energy: 354 kcal, – Protein: 15.4 g, – Fat: 12.7 g, – Carbohydrates: 47.8 g.3. Vibrant bowl of egg
Time of preparation: 25 minutes Ingredients (per 1 serving): cask of cucumber 4 teaspoons (40 g), egg piece (50 g) broccoli portion (150 g), pumpkin pieces (50 g), rennet 3 pieces (45 g), spinach leaves thickness (25 g) pumpkin slices spoon (5 g), olive oil spit (0.2 g), salt peel (0.2g), pepper sprout (0.2) How to prepare1. boil the egg for half a minute (7 g) 2. Add the rose oil to the eggs, also boil it for about 19 g.4. Pasta with asparagus beans and feta cheese
Preparation time: 35 minutes Ingredients (per serving): Whole grain pasta (70 g), asparagus beans (150 g), cocktail tomatoes (25 g), feta cheese (40 g), spinach leaves (25 g), garlic (5 g), pumpkin seeds (5 g), olive oil (5 g), salt (0,4 g), pepper (0,2 g). Preparation: 1. Boil the pasta in salted water. 2. Wash the asparagus beans, cut off the ends and boil them. 3. Heat olive oil in a frying pan and fry chopped garlic. 4. Add spinach leaves and cocktail tomatoes, and fry for 5 minutes. 5. Add the cooked pasta and asparagus beans to the frying pan, season and mix well. 6. Transfer to a plate, sprinkle with crumbled feta cheese and pumpkin seeds.5. A creamy soup of young carrots
Preparation time: 35 minutes Ingredients (per 1 serving): carrots 2 pieces (90 g), strawberries 50 g, potatoes 50, tablespoons a glass (240 g), garlic teeth (5 g), sunflower seeds teaspoons (5 g),6. Pasta with cocktail tomatoes, asparagus, and salmon
Preparation time is 35 minutes Ingredients (per serving): - whole grain pasta in a glass (70 g), - smoked salmon in a serving (50 g), - green asparagus in a quantity of 5 pieces (200 g), - cocktail tomatoes in a handful (100 g), - cream cheese in a quantity of a spoon (10 g), - onion in a quantity of a slice (20 g), - olive oil in a quantity of a spoon (5 g), - salt in a quantity of a pinch (0,2 g), - pepper in a quantity of a pinch (0,2 g). Instructions: 1. Cook the pasta in a pot of salted water. 2. Wash the asparagus, cut off their hard ends, and cook them in a pot of water, so that their tips protrude above the water level. 3. Heat the olive oil in a pan and fry the chopped onion in it. 4. Add the cooked pasta and smoked salmon to the pan and mix everything well. 5. Stir the cream cheese into the other ingredients thoroughly. 6. Cut the cooked asparagus into smaller pieces and add them to the pan. 7. Add salt and pepper to taste. 8. Transfer the mixture to a plate and serve it with the sliced cocktail tomatoes. Nutritional value (per serving): - energy: 462 kcal, - protein: 26.8 g, - fats: 13.4 g, - carbohydrates: 59.5 g.
