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This week we are going to ignore everything that comes with June about heat, hot flashes and more because we all already know it very well. Instead, we are going to celebrate that the season of the year is about to arrive where we have a lot of fruits and vegetables available – colorful, juicy and tasty – to prepare a huge variety of dishes. Here, on this week’s menu, we leave you a few recipes so you can start taking advantage of this festival.
Monday June 3
FIRST: CARROT, NECTARINE AND FETA CHEESE SALAD
This salad is prepared with pickled carrot, something that gives it a touch of acidity and allows it to be prepared in advance, but it can also be made with natural carrot.
SECOND: ‘CORDON BLEU’
There are versions with chicken or pork, but the original recipe has beef, ham, cheese and a crispy batter. He also appeared on the tune of Elena Santonja’s program, to which we continue to pay tribute.
DESSERT: STRAWBERRY ICE CREAM WITHOUT ICE CREAM
Tired of those who boast endlessly about their homemade ice cream? You can do it too and on top of that without having to buy a machine or having a thousand gadgets. Chincha rabiña for those who have not discovered it before.
Tuesday June 4
FIRST: RED PEPPERS STEWED WITH GARLIC AND VINEGAR
If you like roasted peppers but turning on the oven with this heat makes you too lazy, this stew where they frolic with garlic, vinegar and aromatic herbs could be your summer manna.
SECOND: SPAGHETTI WITH MUSSELS AND CAPERS
The pasta is satisfying, the lemon and parsley are flavorful, the sautéed onion and garlic – along with the juice from the mussels – form a light and tasty sauce. Capers and spice give life to the whole.
DESSERT: SEASONAL FRUIT: APRICOTS
It is related to the peach and plum, it has very few calories, and a good amount of fiber that makes it a fairly satiating fruit.
Wednesday June 5
FIRST: SPICY STILLED EGGS
We give this very old dish a twist based on different recipes to marinate the boiled eggs, which we fill with a spicy mayonnaise with anchovy and chili oil.
SECOND: LENTIL, CUCUMBER AND ALMOND SALAD
The umpteenth legume salad from El Comidista tastes practically the same whether you use miso or anchovies for its vinaigrette: what is really important is that there is a balance between the lentils and the vegetables.
DESSERT: HOMEMADE YOGURT WITHOUT YOGURT MAKER
We tried three easy ways to make yogurt without a yogurt maker. One failed; another complied, and the third triumphed and surpassed industrial yogurt.
Thursday June 6
FIRST: CURRY POTATO AND SPINACH SALAD
The base is cooked potatoes and spinach, but you can change (or thicken) the green element with arugula, lamb’s lettuce, cilantro, parsley, mint and finely chopped cabbage.
SECOND: SAUTEED PRAWN TACOS WITH MANGO JUICE
A simple, light and perfect recipe to satisfy the desire for Asian cuisine at home, with some tricks to keep the prawn meat juicy.
DESSERT: SEASONAL PRODUCT: STRAWBERRIES
If you only think of eating them alone or with yogurt, you are missing out on many of their possibilities.
Friday June 7
FIRST: COLD VEGETABLE CREAM WITH BASIL AND CURED CHEESE
If you always have leftover basil when you buy a bunch for a recipe, this cold cream that replaces dairy with avocado has all the numbers to become your talisman for summer use.
SECOND: CANDIED TONIO WITH TOMATOES AND OLIVES
We go a little outside the traditional recipes with fresh bonito with a preparation that is prepared in a flash and without any effort: just what we all want when summer arrives.
DESSERT: ‘SUMMER PUDDING’
This summer version of the classic English sweet is one of the easiest and most painless desserts you can make. The recipe does not require an oven and only requires, in the simplest version, bread, red fruits and sugar.
Saturday June 8
MAIN DISH: VIETNAMESE BACON SNACK WITH HOMEMADE PICKLES
Tender and crispy bacon, homemade pickles and a zesty sauce are the main interpreters of this sandwich inspired by banh mi Vietnamese.
DESSERT: SEASONAL FRUIT: CHERRIES
Cherries are in season and at El Comidista we celebrate it by getting warm with them. But if you click on the link you will see several recipes in case you get bored of eating them alone.
Sunday June 9
MAIN DISH: VEGETABLE BARBECUE
Why limit barbecues to steaks and sausages? With these ideas you can prepare a vegetarian roast and different accompaniments. If you listen to us, you won’t miss carnaca.
DESSERT: GRILLED FRUIT WITH ICE CREAM
The barbecue is not only the place for skewers, sausages or vegetables, you can also prepare desserts. Stone fruit is ideal for grilling; accompanied by ice cream is a guaranteed success.
The weekend drink
PISCO SOUR
Pisco sour is probably, along with ceviche, the flagship of Peruvian gastronomy: an acidic and refreshing drink that wakes you up and whets your appetite.
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