5 New Foods for Summer – and No, It’s Not Just Salads

As a manager, it is difficult to find the creativity (and skills) to make different meals every day. The heat has arrived and the level of difficulty has increased, because pasta, rice and potatoes are almost always no.

As we cannot live only by Uber Eats, Glovos and the like, we have found some different recipes so that you don’t end your meal hotter than you started.

The best part is that there are options that do not require an oven, so avoid heating the kitchen and opening it at least once – and take it with a temperature of about 200º. We also have recipes to surprise your vegan friend. We even had cold tomato soup. Check out our recommendations.

vegetable wrap

wrap” data-title = “wrap – 5 new summer food recipes – and no, not just salads – MAGG”>

Ingredients:

– 2 tortillas
– tomatoes qb
– red pepper qb
– cucumber qb
– onions qb
– cilantro qb
– 1 lemon
– 1 teaspoon of olive oil

Plan:

Boil a frying pan with oil and chopped onions. After the onion is golden, add chopped pepper, chopped tomato and cucumber, and when it is cooked, add chopped coriander. Finally, heat the tortilla in a pan. Now you just need to fill it with vegetables and sprinkle with some lemon.

The recipe is available on the Vida Ativa website.

Toasts on Beetroot Bread with Cheese and Avocado

toast

DR

“data-title = “Toasts – 5 Fresh Food Recipes for Summer – and No, It’s Not Just Salads – MAGG”> toast

DR

Ingredients:

– 20g canned sun dried tomatoes
– 1 tablespoon of tomato preserve oil
– 1 dessert spoon of cider vinegar
– 1 teaspoon of honey
– 1 teaspoon of dry thyme
– 160 g breadcrumbs
– 130 g of tomato pulp
– 1 teaspoon of lemon (juice)
– 40 g of radish
– 4 spoons of fresh cheese with herbs to spread
– 50 g of arugula leaves
– 1 qb chili pepper
– 1 tablespoon of sesame seeds

Plan:

Start by cutting the sun-dried tomatoes into small pieces in a bowl. In a bowl, mix tomato oil with vinegar, honey and thyme. After opening the buns in half, brush them with the mixture. A non-stick frying pan must be very hot and the bread should be placed with the cut side facing down until toasted.

Open the avocado in half and remove the pit. With a spoon, remove the lotus root, slice it and pour it with lemon juice. Wash the radishes well and cut them into very thin slices.

Almost done, spread the bread with fresh cheese, add arugula leaves, slices of avocado and chopped sun-dried tomatoes. Finally, add the chopped radish with ground pepper and the rest of the sauce you used to brush the bread and sprinkle with sesame seeds.

The recipe is available on the Pingo Doce website.

cold tomato soup

tomato soup” data-title = “tomato soup – 5 new summer recipes – and no, not just salads – MAGG”> tomato sauce

Ingredients:

1kg peeled and seeded ripe tomatoes
– 5 dl of chicken broth or water
– 1 dl of white wine
– 1 minced garlic onion
– 1 lemon (juice)
– 1 tablespoon of oregano
– Salt and pepper qs

Plan:

Place stock, wine, garlic, salt, pepper, oregano and basil in a saucepan and bring to a boil. Then, turn off the heat and cover for five minutes. Then, rinse the mixture through the pressure. Grind the tomatoes with a little salt and lemon juice. Add the broth until you get the consistency you want and refrigerate and serve cold.

The recipe, which takes 30 minutes, is available on the Continente website.

Beetroot salad with walnuts and cheese

salad “data-title=”salad – 5 new summer recipes – and no, not just salads – MAGG”> salad

Ingredients:

– 5 beet leaves
– ½ cup grated beetroot
– 1 minced garlic onion
– ½ fresh goat cheese
– ½ cup chopped walnuts
– olive oil
– balsamic vinegar
– salt

Plan:

Cut the beetroot leaves, chop them and finely chop the garlic cloves. Then, add everything together, season with salt, olive oil and balsamic vinegar. At the end you can just add goat cheese and chopped walnuts.

The recipe is available on the “I Can’t Believe It’s Healthy” blog.

Healthy and Vegetarian Bowl

bowl” data-title = “bowl – 5 new food recipes for summer – and no, not just salads – MAGG”> bowl

Ingredients:

125 g cherry tomatoes (quartered)
– ½ red onion (chopped)
– 60 g red pepper (peeled into cubes).
– 80 g cucumbers (sliced ​​without seeds)
– 100 g beans (drained)
– 50 g cauliflower (soaked)
– 2 tablespoons of olive oil
– 2 tablespoons of lemon juice
– ½ teaspoon cayenne pepper
– 1 teaspoon ground cumin
– ½ pepper (chopped fresh)
– 1 teaspoon of chia seeds
– ½ onion garlic
– ½ laurel
– qb chopped coriander
– qb salt

Plan:

Pour 200ml of boiling water with the bay leaves and chopped garlic, add a little salt. Add drained bulgur and cook on low heat with a lid for about seven minutes. After the bulgur is cooked and without water, put it in a bowl. In a bowl, add tomatoes, red onions, peppers, cucumbers, beans, lupines. And season with olive oil, lemon juice, cayenne pepper, cumin, chili, coriander and good salt. Mix everything in a bowl and finish with chia seeds.

There is a recipe on the Lidl site.

Leave a Comment

Your email address will not be published.