Zucchini Boats
You will need:
For the sauce: olive oil, garlic – 4 cloves, chile chipotle sauce – 3-4 tablespoons, tomato sauce – 2-3 cups, ground cumin – 1 teaspoon, chicken broth – 1.5 cups, salt and pepper.
For boats Zucchini: Zucchini – 8, oil – 2 teaspoons, green onions – 1 cup, garlic – 6 cloves, green pepper – 1 cup, cilantro, chicken breasts – 400 g, cumin, oregano, chili pepper, chicken broth – 6 tablespoons, tomato paste – 2 tablespoons, salt, pepper.
For decoration: grated cheese, green onions and cilantro.
To prepare the sauce, you need to mix in a pan oil, minced garlic, chipotle chili sauce, chili powder, cumin, chicken broth, tomato sauce, salt and pepper. All this bring to a boil, then simmer for 5-10 minutes. Cut zucchini in half; cut out inner parts, leaving a wall about half a centimeter thick. Halves should be boiled for a minute. In a frying pan fry the onion, garlic and pepper, add the zucchini and cut out diced flesh, cilantro, salt, pepper and cook for about 4 minutes. Then add the cumin, oregano, chili powder, water, tomato paste, cook for another few minutes. Then add the chopped chicken and cook for another 3 minutes. The resulting filling stuff the zucchini boats, put them in a baking dish, sprinkle abundantly every boat with sauce and sprinkle with grated cheese. Bake in oven for 35 minutes.
Lentil pasta with pesto of arugula
You will need: garlic – 3 cloves, arugula – 2 cups, juice and zest of 1 lemon, pine nuts – 0.5 cup, olive oil – 1/4 cup, grated Parmesan cheese – 0.5 cups, salt, pepper, lentil pasta. In a blender grind the garlic, arugula, lemon zest and lemon juice, nuts, butter, Parmesan, salt and pepper. Add prepared sauce to boiled pasta, the finished dish sprinkle with a handful of grated parmesan.
Prawns with arugula
You will need: arugula – 4 handfuls, boiled shrimp – 250 grams, avocado – 0.5, olive oil – 2 tablespoons, lemon – 1, sea salt, ground pepper.
Put in a bowl arugula, boiled shrimp and diced avocado, pour with half of the olive oil, the juice of 0.5 lemon, salt and pepper. Gently stir everything, then add salt to taste and possibly oil. The dish must be served with lemon wedges.
Paella
You will need: extra virgin olive oil – 2 tablespoons, boneless chicken thighs – 200-300 g, round grain rice – 2 cups, tomatoes – 300 g, chicken broth – 1 cup, white wine – 1 cup, chorizo pork sausage – 100 g, onions – 1 piece, garlic – 4 cloves, saffron, green beans – 3 cups, parsley, lemon.
In a saucepan fry the chicken with paprika, salt and pepper, add the rice and fry for three minutes, do not forget to stir. Add the remaining ingredients, reduce heat and cook until the rice is tender. At the end, add green peas. Serve with parsley and lemon wedges.
Rolls with avocado
You will need: avocados – 2 pieces, pepper – 1 pc, carrots – 2 pcs, half zucchini, wheat germ. For the sauce: yeast – 6-8 tablespoons, Dijon mustard – 2 tablespoons, tamari sauce – 3-4 teaspoons, lemon juice – 2 tablespoons parsley, salt and pepper.
To prepare the sauce, mix all ingredients in a bowl until you have a creamy paste. To roll up the rolls, it is necessary to put on a sheet of nori seaweed puree of mashed avocado, add the sauce, finely chopped peppers, carrots, squash, and wheat germ and roll twist as usual classical rolls with rice. Cut it into portions pieces. Serve with soy sauce.
