There is nothing better for summer dinners than dishes based on fresh and light ingredients, cooked in a way that does not weigh them down. It is best to opt for recipes based on vegetables, eggs, meat and fish.
Any combination of fresh and healthy ingredients will be perfect for a light dinner suitable for all members of the family. Combine the ingredients in a balanced way and it will be very easy following any of the recipes we suggest below.
All recipes are for 4 people and can be prepared in 10-15 minutes.
MUSHROOM CARPACCIO WITH ROCKET AND PARMESAN
INGREDIENTS
16 medium sliced mushrooms
50 g of arugula
80 g of Parmesan cheese flakes
½ lemon (juice)
Sesame seeds
Balsamic vinegar, olive oil and salt
PREPARATION
Lay out the sliced mushrooms in circles, overlapping each other, on a large flat plate. Drizzle with lemon juice to prevent browning. Season with salt and a pinch of pepper, and sprinkle the mushrooms with sesame seeds. Arrange the rocket in the centre and the Parmesan flakes, and dress the carpaccio with a few drops of vinegar and a drizzle of olive oil.
PRODUCT TITLE
MULTICOLOR LETTUCE AND VEGETABLE WRAP
INGREDIENTS
8 leaves of romaine lettuce
8 spinach leaves
4 red cabbage leaves
2 carrots
1 red pepper
4 radishes
½ mango
½ apple
½ cucumber
½ red onion
Chopped parsley and 50 grams of chopped walnuts
PREPARATION
Wash the fruits and vegetables. Clean the lettuce leaves, removing the hard part, and cut the rest of the vegetables and fruits into thin strips. Place two lettuce leaves on top of each other to form the rolls. Place the fruit and vegetable filling, a little parsley, and some chopped nuts inside each one. Roll up the wraps and seal them with cooking twine so they don't open.
PRODUCT TITLE
ESCAROLE AND ORANGE SALAD
INGREDIENTS
1 large pomegranate
2 oranges
1 escarole
150 g of fresh cheese
Apple cider vinegar
Extra virgin olive oil and salt
PREPARATION:
Wash and separate the escarole leaves, peel the oranges and separate the segments, removing the skin that covers them. Cut the pomegranate in half and remove the seeds. Add 2 tablespoons of pomegranate to the blender, blend, strain the juice, and add 3 tablespoons of oil and 2 of vinegar. Blend with the whisk until you obtain an emulsion.
Drain the cheese and cut it into small cubes, chop the escarole leaves and season to taste. Arrange the escarole leaves on each plate, place the orange segments, fresh cheese and pomegranate seeds on top. Dress the salad with the vinaigrette and serve.
Comments (0)
There are no comments for this article. Be the first one to leave a message!