Fruits bring freshness and a sweet touch to savory dishes, without turning them into sweet and sour options.
Except for the banana, which, due to its creamy texture, does not go well with green leaves.
If you don't feel like it, I suggest you start by adding grapefruit, orange or tangerine juice to the vinaigrettes.
The passion fruit is amazing!
Thus, little by little you get used to the palate to this mixture of flavors.
In the summer we enjoy the fleshy and juicy
stone fruits such as peaches, mango, apricots and plums.
For this week's dessert you can use the one you like the most since they
all look good in a galette.
Take advantage of the seasonal vegetables to eat fresh vegetables so necessary to combat the heat.
In January, beans, eggplants and lettuce stand out.
And the melons and watermelons continue along with figs and bananas.
Good week for all!
1. Monday, January 16
Strawberry, pear and rocket salad.
Pear, arugula and strawberry salad.
The spiciness of the arugula pairs perfectly with the strawberries.
It is a combination that fascinates me.
It is an excellent appetizer or a garnish for roast meats.
Look at the step-by-step recipe for the pear, arugula and strawberry salad
2. Tuesday, January 17
Chicken supreme stuffed with ham and cheese
Chicken supreme stuffed with ham and cheese.
Neither Milanese nor chicken matambre.
A supreme with a mega simple filling that young and old alike will love.
It admits of multiple side dishes, but I prefer some good fries.
What do you think?
Watch the step-by-step recipe for supreme chicken stuffed with ham and cheese
3. Wednesday, January 18
Cheese and tomato cake.
Cheese and tomato cake.
Easier than cooking a cake but as delicious as one.
To cut into squares and eat hot or cold, accompanied with a salad.
With this same formula, changing the cheese and tomato, you can make savory cakes to solve lunches and dinners every day.
Look at the step by step recipe for cheese and tomato cake
4. Thursday, January 19
Salmon salad, quinoa and lettuce.
Photo: Catapult Editions
Salmon and quinoa salad.
It is an expensive option, but truly gourmet.
Let's see what we can modify to fit our budget.
Brie cheese can be a Gouda or Holland type cheese.
Smoked salmon can be turned into tuna and chestnuts into peanuts.
It is not the same salad, of course not, but it maintains the components.
Look at the step-by-step recipe for salmon and quinoa salad
5. Friday, January 20
Stuffed potato rosti.
Photo @recetasdepato.
Stuffed potato rosti.
Potato rosti is prepared with coarsely grated potato.
There are recipes with raw potatoes and others use pre-cooked potatoes, but always grated.
It is cooked on the grill or in the pan trying to make it crispy on the outside and cooked on the inside.
Look at the step by step of the potato rosti recipe
6. Saturday, January 21
Rice and vegetable fritters.
Photo @cocina.mona.
Rice fritters.
The best way to recycle cooked rice.
They carry pumpkin or pumpkin and carrot and provenzal.
If you have to cook the rice especially to make them, cook it so that it is stickier and the croquettes are easily formed without having to add flour.
Look at the step-by-step recipe for rice and vegetable fritters
7. Sunday, January 22
Meat and vegetable brochette
Meat and vegetable brochette.
Grilled with charcoal or gas they come out great.
Play with different vegetables and colors.
You can combine meats as long as they are the same size and cooking time.
Look at the step by step of the meat and vegetable brochette
The dessert of the week
Peach cookie.
Peach cookie.
Galettes are cakes with very brittle doughs.
Although care must be taken when handling it, it is easy to prepare.
Serve warm or lukewarm, with American cream ice cream or whipped cream.
Watch the step-by-step recipe for the peach galette
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look also
Avocado: how to store it so it doesn't turn black and the benefits of consuming one a day
How to store lettuce so that it is always fresh and lasts longer
