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As you may have guessed from the bad joke in the lead, our weekly menu celebrates the abundance of citrus fruits in autumn by including them in many of the recipes we suggest, such as cauliflower with orange, almonds and honey, lemon spaghetti, chicken with delicious garlic, lemon and ñora or an inverted tart with sweet oranges, but not too much. We do not forget other autumn products such as chard, spinach, pumpkin or sweet potato (among many others) that are also included in the preparations that we propose for this week.
Monday October 31
FIRST: CAULIFLOWER WITH ALMONDS, ORANGE AND HONEY
We propose a different sauce that enhances the sweet character of this vegetable. So at the next meal you can prove to some skeptic that cauliflower does not taste like gas.
SECOND: WARM LENTIL SALAD AND ROASTED SWEET POTATO
Although this fall salad may seem time consuming, thanks to the microwave and a variety of short-cooking lentils we can have it ready in just over 20 minutes.
DESSERT: MARBLED CAKE
The visual effect of this classic sponge cake is achieved by giving the dough two colors with the addition of cocoa powder. The recipe can be made into a tart by adding some topping.
Tuesday, November 1
FIRST: CREAM OF CHARD WITH LACON
A colorful and tasty purée, far from the dead-green color of the one they gave us in the school canteen. If you still have trauma, try putting a little bit of ham in each spoonful.
SECOND: SPAGHETTI WITH LEMON
The fragrant aroma of Mediterranean citrus perfectly permeates the long pasta. For the recipe to turn out well, we just have to calculate the cooking times well.
DESSERT: SEASONAL FRUIT: TANGERINE
Okay: the smell of tangerines is not easy to remove from your fingers, but it is a lesser evil compared to its juiciness.
Wednesday, November 2
FIRST: ROASTED AND MARINATED BEET SALAD
A salad that can bring the most colorful winter root vegetable to your Christmas table, after passing through the oven and after frolicking in a cheerful marinade of garlic, honey and balsamic vinegar.
SECOND: PUMPKIN AND SPINACH GRATIN
A great way to put vegetables on the table during the holidays, with a gratin that combines the smoothness of ricotta and the power of Parmesan.
DESSERT: CHEESE SOUP WITH ORANGE AND HAZELNUTS
The freshness of the citrus fruits and the salty point of the goat cheese round off a dessert that seems very fine, but that is made with the cap.
Thursday, November 3
FIRST: FALSE COCKLES CEVICHE
Can a can of cockles be pimped up into something like ceviche? The answer, a few lines below (just in case you go buying lime, avocado, cilantro, tomato and a couple of other things).
SECOND: SEA BASS WITH CURRY, SPINACH AND COCKLES
In the West we are not very used to having fish with curry, and we should. It is a delicious combination that helps to consume it more, in addition to admitting infinite combinations.
DESSERT: SEASONAL FRUIT: KIWI
The kiwi is in season and is one of the fruits with the highest concentration of vitamin C. Ideal to face the cold.
Friday November 4
FIRST: SALAD OF CURED SEA BASS, CITRUS FRUITS AND ENDIVES
With the pickling and curing of fish in salt we can raise our starter to a higher level. After that, it only remains to add a few more ingredients and we will have the perfect salad.
SECOND: BAKED MULLET WITH AUTUMN VEGETABLES
If you remove the scales and cook some clean fillets, the red mullet baked on top of a bed of previously roasted seasonal vegetables becomes a mouthful worthy of the finer days.
DESSERT: CHOCOLATE AND CITRUS COOKIES
Chocolate and orange are already a usual artistic couple. The lemon as a companion is not so common, but it has a lot to contribute to this team. These cookies are proof.
Saturday November 5
MAIN COURSE: CHICKEN WITH GARLIC, LEMON AND ÑORA
Chicken thigh is tender and juicy, and when boned and diced it cooks in a matter of minutes. With four more ingredients to give it flavor and aroma we will get a dish of 10.
DESSERT: SEASONAL FRUIT: APPLE
This fruit is rich in pectin and fiber, in addition to being very good, so take advantage of what the new season brings.
Sunday November 6
MAIN DISH: COOKED MARAGATO
In addition to the substance and abundance of meat and vegetable ingredients, the Leonese stew has two peculiarities: the ‘stuffing’ and the order in which its three parts are enjoyed.
DESSERT: INVERTED CAKE WITH ORANGES
If you want to make peace with candied orange, prepare it at home and use it to make this tart, which can be spiced to your liking with ginger, cinnamon, nutmeg and much more.
the drink of the weekend
AVOCADO CHOCOLATE SMOOTHIE
Although around here we associate it with salty dishes, the avocado is eaten in a sweet format in half the world, and its creamy texture is perfect for adding silkiness to smoothies and other drinks.
If you want to read our previous weekly menus, click here
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