Summer cold pasta salad
Ingredients:
A package of whole grain or spelled pasta 1 red onion, minced 1 cup broccoli and/or cauliflower 1 tsp. olive oil (for frying) ½ cup cherry tomatoes ½ cup chopped bell peppers ½ cup pitted olives 2 tbsp. olive oil 1 tbsp. white wine vinegar 1 tbsp. lemon juice Salt, pepper – to taste 1 tsp. garlic powder – optional
Recipe:
Boil pasta in plenty of salted water according to package directions. Drain in a colander and cool completely. Heat 1 tsp in a pan. oils. Separate the broccoli and cauliflower into florets and fry for 5 minutes in a pan. Transfer to a plate and let cool completely.
Cut olives and tomatoes in half. In a small container, combine oil, vinegar, lemon juice, salt, pepper, and garlic powder. In a large container, combine the cooled pasta, broccoli, cauliflower, onion, tomatoes, and bell peppers. Close containers. Before serving, pour dressing over salad and mix well.
Grilled corn
Ingredients:
6 ears of corn ½ cup melted ghee 1 tbsp. chopped parsley 1 tbsp. dried basil 4 garlic cloves, minced Salt and pepper to taste
Recipe:
In a small container, combine oil, salt, pepper and herbs. Place in refrigerator for at least 2 hours. When you start to cook the corn, grease each ear with fragrant oil and pack it in foil. Place over hot coals and cook for 15-20 minutes. Allow the corn to cool slightly before opening the foil.
Bruschetta with peppers, dried and fresh tomatoes
Ingredients:
Sliced whole-wheat bread 3 bell peppers A cup of sun-dried tomatoes in oil 2 large tomatoes A handful of basil leaves, a handful of arugula ½ cup pitted olives Salt, pepper to taste Olive oil
Recipe:
Brush the bread slices and chopped peppers with olive oil. Grill the peppers. In a large bowl, combine the chopped tomatoes, salt, pepper, chopped basil and arugula, and add the olive oil. In another bowl, mix the slightly cooled peppers, sun-dried tomatoes, chopped olives and tomato oil. Salt and pepper.
Put the bread on the grill and fry it until crispy on both sides. Remove from fire. Spread toppings on bread and drizzle with olive oil.
Potatoes with rosemary
Ingredients:
10-12 small potatoes 2 tbsp olive oil Sea salt, pepper – to taste 2-3 tbsp. fresh rosemary
Recipe:
Rinse potatoes, dry and cut into halves. Place in a large bowl, drizzle with oil, sprinkle with salt, pepper and chopped rosemary. Fry the potatoes on the grill until cooked through.
Grilled champignons in marinade
Ingredients:
500 g champignons 2 tbsp. olive or sesame oil 2 tbsp. soy sauce 1 tsp honey or maple syrup 1 tsp. garlic powder Freshly ground black pepper to taste
Recipe:
Wash and dry the mushrooms. Put them in a large container. In a small bowl, combine oil, soy sauce, honey, pepper and garlic powder. Pour the mixture over the mushrooms, close the container and shake it gently. Leave the mushrooms in the marinade for 1-2 hours. Arrange the mushrooms on a wire rack and grill until cooked through.
Burger with bean patty
Ingredients:
2 cups boiled white beans (optional) 1 cup chopped green onions, cilantro and parsley 1 medium onion 2 garlic cloves 1 medium carrot 1 tsp. fine sea salt ½ tsp black pepper ½ tsp cumin 1 tsp cardamom 1 tbsp any flour (whole wheat, spelled, rice) Olive oil or ghee for frying Burger buns, lettuce, vegetables optional Guacamole sauce
Recipe:
In a frying pan, heat 1 tbsp. oils. Chop the onion, carrot and garlic and add them to the pan along with the cumin and cardamom. Fry onion until golden on medium heat.
In a large bowl, mix the beans, herbs, roast, add salt, pepper and grind everything with a blender. If the “mince” is too dry, add a little of the liquid in which the beans were boiled or the liquid from the jar. Beat again. Add flour and mix well with a spoon. Preheat oven to 180⁰. Line a baking sheet with parchment paper and grease it with oil. Shape the dough into patties and place on a baking sheet. Cook for about 30 minutes, then flip the patties and cook for another 15. Cool completely and place in a container.
At the picnic, all you have to do is heat up the grilled cutlets and assemble the burgers. Lubricate the bun with the sauce, put the cutlets, brush the sauce again on top, put the vegetables and cover with the bun.
Grapefruit with caramel crust
Ingredients:
3-4 grapefruits 3 tbsp coconut or cane sugar ½ tsp cinnamon
Recipe:
Cut grapefruits in half. In a bowl, mix sugar and cinnamon. Wrap each grapefruit in foil, skin side down, to keep the flesh out. Sprinkle each grapefruit with cinnamon sugar and place them on hot coals without fire. Cover the grill and cook the grapefruits for about 15-20 minutes. Let them cool down a bit before serving.