It combines very well with the tableclothMireia Font
If you want to know before anyone else everything that is going on you can subscribe to our newsletter and you will receive the weekly menu of El Comidista in your email every Friday. Here you have all the information.
The most loyal eaters already know it well: our weekly menu has always opted for food on its optimal date of consumption. That is why in this new installment peas, asparagus, green beans, onions, cherries or apricots abound. With all of them we propose recipes full of flavor, ideal for these last days of the fifth month of the year.
Monday, May 22
FIRST: ASPARAGUS AND PEA SALAD
Eat spring in bites with this green salad, different and resultona that takes advantage of the best of seasonal vegetables and is fable with a little cheese and a vinaigrette.
Pure springAna Vega 'Biscayenne'
SECOND: KOREAN FRIED CHICKEN
Has fried chicken been your favorite childhood dish? Normal: when it's rich it's addictive, and the Korean version has everything so you can't stop eating it.
DESSERT: STRAWBERRY AND BASIL MOUSSE
A technique to integrate air into cream, egg whites or a mixture of both to which we will flavor with a combination of strawberries and basil. The sweetness is put by the syrup.
Tuesday, May 23
FIRST: APRICOT SABELL
Preparing salmorejo at home takes no more than five minutes. In addition, you can try to make other recipes different from the classic one, such as this fruity version with apricots.
Salmorejo frutalClara Pérez Villalón
SECOND: PASTA WITH PEAS, BACON AND CREAM
To make this recipe at home you only need five ingredients and spend 15 minutes in the kitchen. And the best thing is that with the minimum economic and physical effort you have a dish well loaded with flavor.
DESSERT: SEASONAL FRUIT: CHERRY
Cherries are in season and at El Comidista we celebrate by getting warm to them. But if you click on the link you will see several recipes in case you get bored of eating them alone.
Wednesday, May 24
FIRST: CREAMY SCRAMBLED POTATOES AND ONION
This scrambled potato and onion tender from Guggenheim Bilbao chef Josean Martínez Alija is as lustful as it sounds.
SECOND: CRUNCHY BEANS WITH GREEN BEANS AND GARLIC
Combining legumes, as rich as they are healthy and cheap, with vegetables is a sure triumph. In this recipe we bake the beans and mix them with green beans.
Crunchy and very richJulia Laich
DESSERT: APRICOT POPSICLES AND GREEK YOGURT
These fruit 'jetapolos' are perfect to suck them without being confused with a bear and refresh you at the same time. You only need a freezer and two handymen to make them.
Thursday, May 25
FIRST: MACKEREL CURED WITH ORIENTAL DRESSING
Quickly cure some mackerel loins and season them with a false ponzu sauce of pineapple juice. A quick, simple and perfect dish for summer meetings.
SECOND: LENTILS WITH PRAWNS
Cover a lentil stew with shrimp meat that will cook with the residual heat. The heads and shells serve as the base for a short broth that adds flavor to the legumes.
Psychedelic dishMònica Escudero
DESSERT: SEASONAL FRUIT: APRICOT
It is a relative of peach and plum, has very few calories, and a good amount of fiber that makes it a rather satiating fruit.
Friday, May 26
FIRST: BRAISED ARTICHOKES WITH ANCHOVY, CHILI AND PARSLEY VINAIGRETTE
In El Comidista we do not waste any opportunity to cook with the vegetable that lends us its image. On this occasion, we prepare them with a simple braising and a powerful vinaigrette.
Artichoke, mon amourMònica Escudero
SECOND: GRILLED ASPARAGUS WITH GOAT CHEESE AND STRAWBERRY VINAIGRETTE
What's more about these dates than green asparagus and good strawberries? We have decided to put them together on a plate with a little goat cheese, and the result is as satisfactory as spring.
DESSERT: DESSERT OF CHERRIES, YOGURT AND PINE NUTS
The keys to this Mediterranean adaptation of a British classic are the short cooking of the cherries and the contrast with the yogurt and crunchy pine nuts.
Saturday, May 27
MAIN COURSE: BEANS WITH CHERMOULA, OLIVES AND CROUTONS
In this recipe we cook some beans just enough to keep them crispy and season them generously with a Maghrebi sauce, kalamata olives and a little toast.
All very crunchyAlfonso D. Martín
DESSERT: SEASONAL FRUIT: STRAWBERRY
If you only think of eating them alone or with yogurt, you are missing out on many of their possibilities.
Sunday, May 28
MAIN COURSE: RICE WITH CUTTLEFISH AND PEAS
This rice rice very resultón, but walking around the house, is suitable for people who do not master the noble art of cooking this cereal.
DESSERT: CHOCOLATE AND HAZELNUT BRIOCHE
Currarse a brioche is one of the most satisfying experiences a baker can have: integrate the butter into the dough, work it until it is elastic, watch it ferment ... and eat it, of course.
Stay with the migaIbán Yarza
The drink of the weekend
ICED TEA WITH FENNEL AND MINT
What in the can is a kind of sweet syrup that pulls back, in the artisanal version is a subtle taste that refreshes like few drinks.
Perfect for a Sunday afternoonMikel López Iturriaga
If you want to read our previous weekly menus, click here
Follow us on TikTok, Instagram, Twitter and Facebook