In the heat, I do not want to stand at the stove for a long time. Standard lunches from hot dishes should be replaced with light, low-fat, refreshing food based on vegetables, fruits, dairy products. Herbs and spices will help to make dishes more appetizing.
Pick your recipe
A fresh vegetable salad
A universal summer dish is a vegetable salad. It is better to season it with a small amount of vegetable oil, natural yogurt or low-fat sour cream.
Ingredients:
- 100 g of white cabbage;
- 1 ripe tomato;
- 1 small cucumber;
- a bunch of fresh salad;
- 2 sec l canned corn;
- nonfat yogurt;
- 0.5 tsp Dijon mustard;
- salt and pepper to taste.
Finely chop the cucumbers, chop the tomatoes into larger pieces, finely chop the cabbage, tear the lettuce leaves with your hands. Mix the vegetables in a deep bowl, add the corn. Season the salad with yogurt, Dijon mustard, salt and pepper sauce, mix and serve with white bread.
Toast with mozzarella and tomato
A variation on the theme of a popular Italian appetizer. This dish is ideal for a summer breakfast, hot toasts can be served with tea or coffee.
Ingredients:
- 4 slices of white toast bread;
- 1 ball of mozzarella;
- 1 ripe meaty tomato;
- butter;
- freshly ground black pepper.
Grease slices of white bread with butter on both sides, fry in a pan until golden brown. On each toast put a layer of mozzarella, cover it with a circle of tomato and sprinkle with freshly ground black pepper. Eat immediately, the toast should remain hot.
Light cucumber soup
An alternative to tartar, okroshka and gazpacho is a traditional English soup made from fresh cucumbers and yogurt. You can cook it in just a few minutes, the dish is rich in calcium, vitamin C, valuable amino acids and fiber. In the heat, it’s better to eat chilled soup, you can add a couple of pieces of ice to it.
Ingredients:
1 large cucumber;
- 300 ml of 10% cream;
- 300 ml non-fat yogurt without additives;
- 3 tbsp. l crushed cilantro;
- 0.5 tbsp. l crushed mint leaves;
- 1 clove of garlic;
- salt and freshly ground black pepper.
Grind the cucumber in a blender, add cream, finely chopped garlic and yogurt. Whisk again. Add parsley, mint, salt and pepper, put the soup in the refrigerator for 1 hour. Before serving, garnish the dish with slices of cucumber and strips of bell pepper.
Warm Pasta Salad
A very simple Italian-style meal suitable for a hearty dinner.
Ingredients:
- 1 large sweet tomato;
- a bunch of parsley;
- 100 g of grated cheese (preferably Parmesan);
- 100 g chicken;
- penne, fetuccini or other curly pasta;
- vegetable oil;
- lemon juice;
- salt;
- ground black pepper.
Boil pasta in boiling salted water. While they are cooking, grill or microwave the chicken fillet, cut it into small pieces. Grind parsley and cheese, chop tomatoes into small cubes. Put the pasta in a colander, put in a deep bowl, add vegetable oil and lemon juice. Stir, add chicken, tomatoes, cheese and herbs, pepper to taste. Serve the salad warm.
Eggplant with Tomato and Cheese
A universal recipe for the vegetable season. It is better to use young eggplants with thin delicate skin and soft seeds. Cooking in the microwave will help to abandon oil and other fats.
Ingredients:
- 3 small eggplants;
- 1 large tomato;
- 100 g of semi-hard cheese;
- 3 cloves of garlic;
- salt and pepper to taste.
Cut eggplant into circles, place on a dish for a microwave oven. Bake for 3-4 minutes until the vegetables are soft. Lightly salt eggplant, add chopped garlic. Lay the mugs of tomatoes on top, sprinkle the dish with cheese and bake in the microwave until cooked. Pepper hot casserole to taste, add salt if necessary. Serve with dried toast or a slice of ciabatta.