Well, we have already passed the equator of the month and survived the heat wave on duty. The temperatures soften and give us a truce, fortunately. Many of you continue to enjoy the holidays, others are happy to be at the doors of the weekend. We will take advantage of it to rest, recharge batteries and plan the weekly menu.
Solutions for lunches and dinners for the next seven days, with varied recipes to please everyone. Also for snacking and some other sweet recipe for breakfasts and snacks. As always, we take advantage of seasonal foods in our recipes. Let’s get into trouble.
Monday
- Meal: Pantesca potato salad and soy stuffed aubergines
- Dinner: Tomato, mozzarella and arugula llesca
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Tuesday
- Meal: Japanese-style corn rice and pork tenderloin with chard cream and virgin sauce
- Dinner: gilthead bream in papillote in the microwave
Wednesday
- Meal: pasta with creamy lemon and zucchini sauce and squid a la riojana
- Dinner: cherry tomato, melon and cottage cheese salad with mustard, garlic and parsley dressing
Thursday
- Meal: beans or black beans Cuban style and roast pork shoulder
- Dinner: tuna tacos
Friday
- Meal: tian of vegetables and open sardines breaded or packed
- Dinner: hot dog in beer
Saturday
- Meal: Pasta Salad with Tortellini and Vietnamese Fried Chicken Wings
- Dinner: gourmet bikini with brioche bread, Iberian ham and truffled cheese
Sunday
- Meal: clean rice with seafood and red mullet and Asturian cachopo
- Dinner: cod omelette with peppers
Appetizers and snacks
- Homemade crispy corn and seed nachos
- Guacamole stuffed eggs
- Black olive hummus
Breakfasts, snacks and sweet treats
- Pineapple and coconut sorbet
- Homemade lemonade with Thermomix (or without it)
- Homemade naan bread without oven
- Lemon cream with quick strawberry sauce
- Easy No-Bake Chocolate Coffee Cake
Directly to the palate | Refreshing and quick recipes on the weekly menu for July 19
Directly to the palate | Quick and easy recipes on the weekly menu for August 9
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The news
Varied recipes to please everyone on the weekly menu on August 23
was originally published in
Direct to the Palate
by Carmen Tía Alia.