2024 Author: Gavin MacAdam | [email protected]. Last modified: 2023-12-16 13:38
After a long winter, I want to include fresh spring greens in the menu all the time, day after day. But you should be careful and not overdo it. Some of the plants have contraindications. Dishes made from these healthy products are best prepared for lunch shortly before serving (they do not take more than 30-45 minutes to cook) or for dinner - with herbs, fresh vegetables, lemon juice and aromatic sauces
The time has come to indulge in the gifts of spring and early summer: sorrel, desolation, dill, nettles, quinoa, peel, spinach, green onions, fresh radishes, lettuce, parsley, lovage, tarragon and other aromatic herbs. All of these "premiere" gifts of spring and early summer are excellent ingredients for preparing seasonal dishes - green, healthy and have a cleansing effect.
Spring-summer meals are full of vitamins and microelements necessary for our body, which is experiencing an acute shortage of them after a long winter. Try two recipes for spring and summer. These healthy and tasty meals will help restore the supply of vitamins and minerals that the body has partially lost during the cold period.
Greek vegetable stew
The Greeks are renowned for their excellence in preparing quick, simple and healthy vegetable meals.
For this dish you will need:
one small head of broccoli cabbage, half a kilo of green peas and the same amount of green beans, one large onion, 100 g butter, two bunches of green onion feathers and one garlic (or garlic herb), dill, grated Parmesan cheese (2-3 tablespoon), salt and black pepper to taste. And also about 200 g of Greek (or plain plain) yogurt for serving.
Preparation:
It's worth starting with the water. It is boiled and salted a little. As soon as it boils, broccoli inflorescences are poured into it and allowed to boil for a while until they become a little soft. After that, the cabbage is laid out on a plate and removed for a while. Beans are boiled in the same way, and then peas. They are thrown into a colander and excess liquid is removed. For color, add steamed dwarf carrots.
It is necessary to finely chop the prepared greens together with onions and fry them in butter. Then add peas with green beans, broccoli, cover the pan and wait 5-10 minutes while the vegetables are simmering over low heat. Salt and pepper are added to taste.
At this time, a baking dish is prepared in the oven. It is greased with vegetable oil, the vegetable mixture is placed in it along with the sauce (the liquid that formed during stewing), it is abundantly sprinkled with finely grated Parmesan, chopped dill and all this is sent to the oven for 10-15 minutes. The dish is served hot and seasoned with yoghurt.
Parsley salad
This salad is special, it not only replenishes the vitamin reserve, but also charges with the necessary energy.
Ingredients:
One small celery root, three bunches of parsley and two - dill, lettuce (of any kind), a bunch of wild garlic and 5-7 arrows of fresh green garlic, one bunch of green onions, juice of half a lemon, a tablespoon of honey, a teaspoon of grated horseradish, 100-150 g of regular yogurt (no additives), a handful of crushed lightly roasted walnuts (pumpkin seeds can be used), salt and pepper to taste.
Preparation:
Prepared greens are thoroughly washed, finely chopped and placed in a large bowl. Chop the green onion and garlic as finely as possible, grate the celery root on a fine grater, add salt and squeeze the mixture with your hands so that the vegetables let the juice out. Then all this, along with the juice, is sent to a bowl. To make the sauce, you need honey, some warm water, lemon juice, yogurt, pepper and salt. They are mixed and poured into a bowl of herbs. At the end the dish is sprinkled with grated horseradish and chopped nuts or seeds. Mix all the ingredients well and serve with croutons or small pieces of toasted wheat bread.
Bon appetit and sunny mood!
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