In summer, a change in food habits is usually noted by the search for cold, light and fast dishes. High temperatures change the perception of appetite and preferences of the state in relation to food products that do not require long -term cooking or high calorie consumption. In this context, the ingredients, such as legumes, tend to be canceled under the idea that its use is limited by hot drugs typical of colder stations. This association contributed to the fact that its presence in the summer kitchen was less common, despite its potential for integration into fresh and simple dishes.
Nevertheless, their prepared and canned format allows them to be used in several recipes that are served cold or softened, without the need for complex processes or fire. In addition, its combination with fruits, raw vegetables, fresh or pickled herbs contributes to a balanced results and easily adapt to various food procedures. Salads, spreading pastes and other formats allow you to maintain their presence during the summer period, without changing the largest style of light food in the season.
Lenthic salad Roughula and Raspberry
A simple way to turn on the lentils in the hot months is to combine them with leafy vegetables and fresh fruits. In this recipe, the prepared lentils – canned canned, well washed – are mixed with leaves of arugula and fresh raspberries. The contrast between the earthy taste of legumes and the acidity of fruits allows you to get a cold and balanced dish without the need for prepared additional ingredients.
The gas station can be done with olive oil and lemon or lemon or lime juice. As an addition, you can add chopped nuts, such as nuts or almonds, or seeds, such as sesame. Violet raw onion provides the texture and aroma and can be replaced by onions or even cut in small quantities. This salad is stored in cooling for several hours, which allows you to prepare for the main dishes or cold dinners. If raspberries are not available, you can resort to other red fruits, such as strawberries or cherries for bones.
Empedratic stuffed tomatoes
Empedrate is a cold preparation of Catalan origin, which combines prepared white beans, depressive fish and raw vegetables. Frequent adaptation for the summer is to use large tomatoes as a base and fill them with this mixture. To prepare them, tomatoes are empty, carefully removing the pulp, which can be reserved for other developments. The filling consists of drained white beans, outpatrine cod in stripes, chopped onions, red pepper, black olives and fresh parsley.
The usual refueling is based on olive oil, soft vinegar and salt. If a version is required without fish, you can replace cod with culinary eggs or pickled tofu. You can also add citrus stroke with lemon juice or apple cider vinegar. Tomatoes should remain cold to a portion, which enhances their function as a summer dish. This recipe can be presented as an incoming or as a single dish, if accompanied by a diet of whole grain bread or flakes.
Chickpeas from chickpeas with tuna and vegetables
The prepared chickpeas, available in canned format, can be easily combined with raw ingredients to obtain a full salad. In this sentence, they are mixed with tuna in oil – aligned – mature tomatoes, white or purple onions, green and red pepper and cucumber. All ingredients are cut into small cubes or small slices. To give a feeling of color and texture, you can add cooked corn or grated carrots.
The main refueling is prepared with olive oil, lemon juice, salt and pepper. Other options include a pinch of ground caraway seeds or fresh herbs, such as parsley or basil. This salad can be stored for 24 hours in the refrigerator, without losing its qualities. If necessary, the vegetable version of the tuna can be distributed and enrich the mixture of avocados or smoked tofu. This is a suitable food dish away from home or as part of a quick menu.
Avocado Humus
The traditional humus is based on the cooked chinte, tahini, garlic and lemon. The usual adaptation for the summer is to turn on mature avocados, which gives a softer texture and a thinner taste. To prepare them, chickpeas are crushed along with avocados, lemon juice, a small clip of garlic (optional), salt and olive oil. Tahini can be added to taste or make it without it if the ingredient is not available.
The mixture should be heard until you get a homogeneous paste. It is recommended to serve it cold, accompanied by Crudités, such as carrots, cucumber, celery or fried lavash. It can also be used as a basis for vegetable snacks or WrapHumos Avocado Himos should be stored in a hermetic container in the refrigerator and consumed for 48 hours. With rapid oxidation, it is convenient to keep it covered and add a few drops of lemon to the surface to delay the color change.
Lentil salad with apple and carrots
Another alternative with lentils is to combine them with fresh fruits and vegetables. In this case, the recipe includes a prepared lentil, a green apple in small cubes, grated carrots and green leaves, such as canons or spinach. The gas station can be prepared with olive oil, balsamic vinegar or orange juice and a teaspoon of soft mustard. A mixture of sweet and acidic tastes enhances the seasonal nature of the plate.
You can add pumpkin or sunflower seeds, raisins or chopped nuts. If it is preferable, if preferable, you can turn on the cooked egg, fresh cheese cubes or natural yogurt as a gas station. This salad is suitable for transportation and consumption outside the house and can be cold for several hours. Its preparation does not require more than 15 minutes, and the ingredients can easily adapt to what is available at home.
