From polar cold to early spring; March is a month of confusing temperatures and this year was not going to be for less. While many will now be able to go sunbathing on the beach, our kitchens continue transition leaving the most winter dishes with simple and fresh preparations without ever forgetting the most traditional recipes.
It is a good time to add to our weekly menu salads with the prominence of seasonal products that we will not be able to enjoy in summer, such as orange. In addition, with spring in the atmosphere, they are already craving more Sunday rice dishes, sailor flavors and snacks to share.
Monday
Meal. Quinoa with vegan sausage and carrot.
Dinner. Cream of spinach in the microwave.
Tuesday
Meal. First plate of xató, followed by some Catalan-style broad beans.
Dinner. Vegetable pakoras with Indian raita sauce.
Wednesday
Meal. Cream of carrots for starter, and some cabbage rolls stuffed with rice, vegetables and soy for the main course.
Dinner. Eggs on the plate in the Basque-French style.
Thursday
Meal. Sautéed red cabbage with chickpeas and mushrooms and some spelt crackers and satiating seeds.
Dinner. Cod al papillote in the microwave with vegetables.
Friday
Meal. Fabes with clams and a panzanella salad.
Dinner. Spicy shrimp tacos with avocado and tahini sauce accompanied by cheese nachos.
Saturday
Meal. Malaga salad for the first course and a good Andalusian country rice for main.
Dinner. Tuna, tomato and egg dumplings with a homemade tomato sauce.
Sunday
Meal. Starter of Murcian seafood salad with roast lamb and potatoes for the main course.
Dinner. French-style cheese omelette, accompanied by seasoned tomato and some olives or pickles.
Appetizers and snacks
Andalusian style snails.
Cherry tomatoes in tempura with soy mayonnaise.
The best recipes of Direct to the palate (Cooking)
RRP at El Corte Inglés €18.95
RRP at Fnac €18.95
Breakfasts, snacks and sweet treats
Caramelized apple with popcorn.
sweet soufflé omelette
Banana bread or banana bread and nuts.
Sesame and banana cookies.
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