Three quick and easy dinner recipes to forget about cooking in the summer

1. Tricolor salad

The first recipe that Chef Bosquet proposes for our summer dinners It meets those requirements, as it is easy, quick and practical, plus it is refreshing and healthy. It is a burrata, tomato and cucumber salad with a very special dressing for which we will need fresh chives, black salt, paprika flakes and chopped almonds.

The main ingredient of the dish is burrataa cheese of Italian origin, like mozzarella. Both are fresh and can be made with buffalo or cow’s milk, however burrata and mozzarella are different on a nutritional and also organoleptic level. Burrata contains slightly more fat (about 20 grams per 100 of product) than mozzarella, and mozzarella provides slightly more protein (17 grams per 100, compared to 14 grams per 100 for burrata). However, both are healthy options. In terms of texture, burrata is compact on the outside, just like mozzarella, but the inside is creamy.

2. Stuffed quinoa tacos

The most interesting thing about these tacos that Chef Bosquet proposes is that the dough or pancake that serves as a base to make the taco only has as an ingredient quinoa. And with it he makes a version of this traditional Mexican preparation that consists of a rolled tortilla and is generally made with corn, wheat flour or cactus.

Quinoa is a pseudocereal that provides more vitamins and minerals than cereals such as wheat, barley or rice. In fact, it is a source of fat-soluble vitamins (A, D and E), water-soluble vitamins (vitamin C, folic acid, tianima and riboflavin) and contains minerals such as calcium, iron, zinc, magnesium, phosphorus, potassium and manganese.

It is rich in low-glycemic index carbohydrates and dietary fiber (15 grams per 100), which makes it a useful food for controlling blood glucose and lipid levels. And it also stands out for its protein content and its amino acid content (it contains lysine, an amino acid that is not present in cereals). As for fats, it provides omega 6 and omega 3 acids and their contribution in an essential fatty acid, linoleic acid.

In addition to the quinoa you will need to prepare homemade guacamole and add arugula or lamb’s lettuce, cherry tomatoes, feta cheese, spices and EVOO.

3. Stuffed cucumber cannelloni

It may sound strange to include the noun in the same sentence cannelloni and the adjective refreshing, but the truth is that this recipe from Chef Bosquet is a clear example that this combination is not only possible but successful. The explanation lies in the ingredients that are part of the dish: cucumber, salmon, cream cheese and avocado.

The base of the cannelloni will be sliced ​​cucumber, a low-calorie vegetable that is rich in water, fiber, B vitamins and vitamin C, and also contains minerals such as calcium, iron, phosphorus, magnesium, zinc and potassium. It also provides natural anti-inflammatory antioxidants and helps improve digestion.

As for the filling, it is based on a combination of smoked salmon and avocado. Both provide healthy fats and are also satiating, so they are perfect to include at both lunch and dinner.

These recipes can also be a good idea to cook with children, since they will enjoy the preparation and also eat healthy. That’s what his wife, Laura Álvarez (on Instagram @lapediatralaura), proposes in her book ‘Ready, set… Yum!’ in which, in addition to giving healthy advice for children’s meals, it provides fun and delicious recipes designed by Chef Bosquet.

And you can also learn about other ideas from Chef Bosquet in his book now on sale ‘Express: my recipes for cooking without time’ (Planeta) or on his Instagram account, where he has more than a million followers.