Nature awakens and our tastes along with it. Enjoy this period with all the senses.
Green soup
4-6 servings
Whether you follow the spring fasting or not, this soup will surely charge you with energy.
2 pores
2 handfuls of fresh spinach
300 g frozen peas
1 Datach
5 garlic cloves
1.2 l of vegetable broth ‘
2 tablespoons of olive oil
salt and pepper
Sprouts for decoration
1. Cut the leek into wheels, peel the sweet pot and cut into cubes. In a pan in oil, rest the leek until it softens and glazed. Add sweet potato and crushed garlic cloves, mix, pour in the broth, season with salt and pepper.
2. Cook for about 15 minutes. Finally, add a thawed peas and a rounted spinach, cook for a few more minutes and then mix smoothly. Decorate the individual portions with fresh sprouts.
Salad with salmon
4 portions
Green salad leaves are charged with vitamins and sea fish meat important omega-3 acids.
1 avocado
2 pears
200 g of fresh spinach
200 g of smoked salmon
½ lemon juice
a handful of pumpkin seeds
Dressing:
4 tablespoons of olive oil
1 tablespoon of coarse -grained mustard
1 tablespoon of honey
salt and pepper
1. Slice the avocado, remove the stones, peel off the skin from the peel and cut into slices. Remove the cores from the pears and also cut them into slices. Mix in a bowl with roasted spinach leaves and drizzle with lemon juice.
2. Add torn pieces of smoked salmon and dry roasted pumpkin seeds. In the end, pour everything in the oil, mustard, honey, salt and freshly ground pepper and carry it on the table immediately.
Spring salad
4 portions
Prepare a tasty salad full of life -giving energy from the best of what can be stored, and from what just got fresh. The dinner tastes in the world!
2 chicken breast cuttings
1 Bulva Fenyklu
2-3 purple carrots (or the orange)
1 bundle of radishes
2 Little Gem lettuce
4 a handful of the lamb’s
1 ciabatta
2 a handful of smooths of parsley
pea shoots or other sprouts
8 tablespoons of olive oil
1 tablespoon of white wine vinegar
1 tablespoon of honey
1 tablespoon of mustard
salt and pepper
1. Salt and pepper the chicken, sprinkle with 2 tablespoons of oil and bake at 180 ° C for about 20 minutes. Cut the ciabatt into cubes and dry dry in a pan (or in the oven after taking out the meat). Cut carrots and radishes into wheels, fennel into noodles. Pour the salad into a larger bowl, add the lamb’s bolt, carrots, fennel and radishes and mix.
2. Put the remaining oil, vinegar, honey and mustard in a jar and shake for about a minute to connect the dressing and thicken. Stir in the chopped parsley and croutons. Tub the baked chicken into pieces and mix with croutons and watering into vegetables. Sprinkle the salad with pea shoots.
