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One of the best things about summer, beyond the holidays and the good weather, is the amount of fruit and vegetables that are at their optimum consumption date. Melons, apricots, watermelons, peaches, figs, aubergines, courgettes… A tasty horticultural repertoire that Pachamama makes available to us each summer with which we can prepare a thousand and one different recipes. If you can’t think of any, in this new weekly menu you have a bunch of examples.
Monday July 18
PEPPERMINT AND BASIL GAZPACHO
If there are two aromatic plants capable of cheering up and giving life to any dish, they are mint and basil, so you don’t have to let your imagination run wild to realize the explosion of flavor that awaits us when drinking this soup.
FILIPINO CHICKEN IN ADOBO
One of the most iconic dishes in Filipino cuisine is marinated in coconut milk, rice vinegar, garlic, and spices while double-cooked for tender meat and a creamy sauce.
Tuesday, July 19
SALAD OF FIGS, FETA AND ROSEMARY
Many fruits, especially sweet ones, go well with feta cheese, which is perfect for salads due to its salty flavor and its ease of crumbling. Figs are no exception.
PASTA WITH MUSTACHE
Some will find it old-fashioned to put cream in a tomato sauce. We don’t care: the ‘penne al baffo’ show that the mixture works. Our version updates and lightens the classic eighties formula.
SEASONAL FRUIT: APRICOT
It is a relative of the peach and the plum, it has very few calories, and a good amount of fiber that makes it a very satiating fruit.
Wednesday, July 20
AUBERGINES WITH ROMESCO, YOGURT AND ANCHOVIES
The combination of romesco sauce and yogurt is unctuous, with a hint of acidity and freshness, and we can serve it with all kinds of roasted vegetables, chicken dishes and even fish.
MACEDONIA OF MELON AND PISTACHIOS
Another of the foods that perfectly accompany the melon to make a fruit salad is the pistachio. This dried fruit gives it a crunchy and salty touch that works wonders with the sweetness of the rest of the ingredients.
Thursday July 21
WHITE GARLIC WITH CASHEWS AND MELON
This typical cold soup from Andalusia and Extremadura is usually prepared with almonds and grapes, but the final texture, the dried fruit used and a garnish that can be adjusted to the season allow variations.
ROLL OF PRETTY
This Asturian classic, similar to a meatball, is prepared with the tuna meat closest to the bones. It is cooked in a tomato sauce for a limited time to make it juicy.
SEASONAL FRUIT: PEACH
They are soft, tender, juicy and very aromatic when they are at their optimum point. If you get bored of eating them alone you can always click on the link and try one of the recipes.
Friday July 22
CHOCOLATE COOKIE CAKE
Old icon par excellence or contemporary classic? The biscuit and chocolate cake, once a star at children’s birthday parties, deserves a new opportunity.
Saturday July 23
ROASTED CHICKEN SANDWICH WITH FIGS
The leftovers of a roast chicken give something more summery dishes than croquettes and cannelloni. In this sandwich they come up with a creamy yogurt, fruit and nuts.
SEASONAL FRUIT: MELON
The melon is your friend during the summer and it is supposed that, if it smells, it is heavy and the base gives a little when you squeeze it, it will be good. But it is not an exact science.
Sunday July 24
the drink of the weekend
WATERMELON LEMONADE
We put together three fruits that get along very well -lemon, lime and watermelon-, and we ‘mojitify’ them with the addition of crushed mint.
If you want to read our previous weekly menus, click here
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