Free recipes

Ingredients:

1 cup strawberries
1 bunch asparagus, cooked
1 lettuce
4 tbsp pistachio
1 tbsp fennel

Dressing:
1/2 cup vinegar
1/4 cup olive oil
1 tbsp honey
1 tbsp mustard
Salt and pepper

Preparing:

Mix all ingredients of the salad.
Combine the ingredients of the vinaigrette.
Bathe with this the salad.

Ingredients:

300 g unsalted cod
150 g bread
1 1/2 litre of water
4 tbsp olive oil
1 tbsp vinegar
1 tbsp paprika
3 garlic cloves, chopped
Salt and pepper

Preparing:

Cook cod in water for 3 minutes.
Take it off the wayer, chopped and reserve the water.
Cut the bread into pieces.
Cook all ingredients together with the cod water for 5 minutes.

Ingredients:

1/2 kg mini hemstitch, washed and without the tips
6 apricots segments
25 g sliced almonds, toast
1 tsp fresh tarragon
Parsley chopped
Salt and pepper

Dressing:

2/3 cup olive oil
3 tbsp white wine vinegar
1 tsp mustard
1/4 tsp sugar
Salt and pepper

Preparing:

Cook the hemstitch in boiling water for 3 minutes, remove from water and refresh with cold water.
Dry and place in a large bowl.
Add the apricots gores, herbs, salt and pepper.
Bathe with the dressing.

Dressing:
Mix all ingredients except olive oil.
Add olive oil slowly and mix.

Ingredients:

2 1/2 cup chicken broth
2 cups quinoa
1 cup chopped golden raisins
1 cup onion slices
1/2 cup rice vinegar
1/2 cup orange juice
2 tbsps grated orange zest
1 tsp cumin
1 cucumber into cubes

Preparing:

Toast quinoa in a pan until smels to nuts.

Boil chicken broth and add the quinoa.
Lower the fire, cover and let simmer for 25 minutes.
Remove from the fire, stir and allow to cool.

Combine quinoa, raisins, orange zest, onion, vinegar, cumin, cucumber and orange juice and serve.

Ingredients:

6 breasts turkey
4 tbsp Tabasco sauce
2 tbsp vegetable oil
1 garlic clove, chopped

Dressing:
115 g cream cheese
1 cup chopped walnuts
1/3 cup mayonnaise
4 tbsp cream
1 1/2 tbsp white vinegar
1/2 tsp sugar

Preparing:

Marinate turkey with Tabasco sauce, oil and garlic for 2 hours in the refrigerator.

Cook the turkey breasts.
Distribute the turkey breasts and bathe with dressing.

Dressing:
Beat the cream cheese until smooth.
Add mayonnaise, cream, vinegar, sugar and nuts.
Cover with plastic and refrigerate until serving.

Ingredients:

1 lettuce chopped
1 tin chopped heart palm
250 g chopped strawberries

Dressing:
4 tbsp olive oil
3 tbsp white vinegar
1 tsp honey
1/2 tsp salt
3 strawberries cut by half

Preparing:

Mix all ingrdientes of dressing.

Place lettuce on the salad bowl.
Set up in the heart palm and strawberries.
Bathe salad with the dressing 5 minutes before serving.

Ingredients:

3 tbsps mirim (rice wine)
3 tbsps rice vinegar
3 tbsps oyster sauce
1 tbsp sesame seeds
1 chopped onion

Preparation:

Mix well all the ingrdientes

Ingredients:

1/2 cup lentils
1/2 cup chopped onion
1/2 cup chopped chili pepper
1 tomato
2 tbsp vinegar
2 tbsp chopped cilantro
2 tbsp chopped parsley
2 chopped garlic cloves
Olive oil
Lettuce leaves

Preparing:

Cook the lentils with the vinegar, salt and garlic.
Let cool them.

Chopped the tomato in pieces.
Mix all the ingredients and serve on lettuce leaves.

Ingredients:

1 big cucumber
1/4 cup vinegar
1/4 cup brown sugar
1/4 cup chopped onion
2 tsps ginger

Preparation:

Combine the cucumber and the onion.
Mix the vinegar, the brown sugar and ginger.
Add this mixture to the cucumber.

Refrigerate for 30 minutes.

Ingredients:

600 g bread
6 eggs
18 black olives
4 garlic cloves
6 tbsp olive oil
2 tbsp vinegar
Salt and coriander

Preparing:

Grind the garlic with salt and coriander in a mortar until obtaining a paste.
Spill the oil in a pot and mix with the garlic paste.

Cook the eggs in a pot with water and vinegar.
Retire them, slip them and set aside, without hurling the water.

Add to the sauce 2 cups of the hot water.
Incorporate the bread slices.

Serve with the eggs and the black olives.