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You’ve already swum in the sea and in the pool, you’ve taken naps on the beach, you’ve breathed the mountain air, you’ve met up with family and friends and you’ve had your well-deserved rest – or so we hope – and now it’s time to get back to work and routine. To make it a little easier for you, we’ve prepared this weekly menu that not only provides you with a ton of ideas, but is also simple and uses seasonal produce.
Monday, September 9th
FIRST: COLD APPLE, AVOCADO AND LIME CREAM
A silky texture raw, without adding yogurt, cream or dairy products? Yes, you can, as long as you find an avocado soft enough to emulsify when mashed with the apple and lime juice.
SECOND: PRINGÁ SANDWICH
In Andalusia, the meats from the stew are used to prepare an appetizer that is as delicious as it is hearty: the montadito de pringá. Although the recipe allows for variations, here we give you a guide with the essentials.
DESSERT: FROZEN LEMONS
Possessed by Karina, we took stuffed lemons out of the trunk of memories, a dessert unfairly relegated to the most filthy frozen food shelves. It is easy, delicious and successful in its own way.
Tuesday, September 10th
FIRST: FIG SALAD WITH BURRATA AND ALMONDS
Celebrate a new fig season with a salad that is quicker to prepare than it is eaten, with a spread of creamy cheese, citrus vinaigrette and a touch of crunch thanks to the dried fruit.
SECOND: SPAGHETTI WITH OCTOPUS AND BLACK GARLIC
We chop the garlic and add it to the sautéed octopus, and just by stirring the spaghetti it imbues the mollusk and pasta with its fantastic flavour.
DESSERT: SEASONAL FRUIT: GRAPES
Take advantage of the fact that grapes are already in season and eat them at all hours, even if you don’t like eating the seeds.
Wednesday, September 11
FIRST: PEACH AND TOMATO PANZANELLA
The last peaches and tomatoes of the season should be used in salads like this one, in which the croutons give a crunchy touch. If you can’t find halloumi -a Cypriot cheese- you can use burrata or mozzarella.
SECOND: SAUTEED CHICKPEAS WITH CHARD, SWEET POTATO AND EGG
Having cooked legumes in the pantry or fridge allows you to prepare simple stir-fries in a matter of minutes. They can be completed with seasonal ingredients and that egg that makes everything better.
DESSERT: MARINES
With their almond dough and cream or truffle filling, marinos are one of the most typical sweets from Zaragoza. The recipe takes some work, but when you take a bite you’ll know that it was worth the effort.
Thursday, September 12th
FIRST: GRAPE SALAD WITH THAI DRESSING
The sweetness of the grapes contrasts well with the spiciness and acidity of Thai dressings in a quick salad. Because of its freshness, it is a perfect accompaniment to hearty dishes.
SECOND: SARDINES IN WHITE PICKLE WITHOUT FRYING
If you like pickled sardines but you’re too lazy to leave the kitchen smelling of fried food, try this version in which the fish is baked instead of being dipped in oil: it’s very simple and just as good.
DESSERT: SEASONAL FRUIT: PEAR
They are juicy, they are tasty, they are in season and they can be eaten alone or in combination. You can’t go wrong.
Friday, September 13th
FIRST: FRESH CORN ‘CRUSHS’ WITH BUTTER AND LIME
A different way to eat fresh corn cobs with the seal of approval of chef David Chang, where the fried cereal is very light thanks to the citrus touch of lime.
SECOND: LENTIL AND CHICKPEA BURGER
Much healthier and cheaper than the standard ones, the only secret is not to over-chop the legumes: you won’t make hummus or puree.
DESSERT: BROWN BETTY PEACH
This dessert, originally from the United States, is usually prepared with apple, but here we adapt it to the season and make it with peach.
Saturday, September 14th
MAIN COURSE: PIQUILLOS STUFFED WITH CHICKEN AND RICE
If you’re not one of those people who likes piquillo peppers, you’re in luck, because this recipe softens their flavor. If you like them, you’ll enjoy them just as much, so it’s good for everyone.
DESSERT: SEASONAL FRUIT: POMEGRANATE
To choose a good specimen, make sure it is heavy –in relation to its size– and has a fairly pink or reddish colour.
Sunday, September 15th
MAIN COURSE: SICILIAN CAPONATA
The honeydew caponata It is one of the great classics of southern Italian cuisine. We have tried several recipes, but none as good as this one.
DESSERT: CHOCOLATE CAKE
Three chocolate sponge cakes with an oil and kefir base, juicy and dense, covered with a ganache of sweet chocolate at just the right point.
The drink of the weekend
MARIANITO DELUXE
Marianito is a very popular aperitif in Burgos, the Basque Country and La Rioja, which consists of mixing vermouth with a splash of gin.
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