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July 20, 2024 11:55pm

5 seasonal vegetables = 5 ideas for delicious dishes

The kitchen loves summer. You can then enchant it with colours, smells and flavours. Additionally, in a delicious, cheap and usually very simple way. It doesn't take much to compose a nutritious, valuable and tasty meal. All you have to do is look around, visit the market and stock up on those vegetables that the royal season is currently underway. July is the perfect time to appreciate 5 Polish vegetables: asparagus, zucchini, kohlrabi, broad beans and broccoli must be on the tables.

Asparagus is a perennial species of the asparagus family. We value them mainly for their delicacy and easy digestibility, high content of mineral salts and other valuable ingredients. They are willingly used by all those who care about form and healthy eating. For this, they are prepared very quickly and look very impressive and attractive on a plate.

Another vegetable that is triumphant in Polish cuisine is courgette. Once underestimated, nowadays used as a starting ingredient or addition to many dishes, it is a variety of pumpkin. It provides our body with the necessary minerals, especially potassium and carotene, so it is worth using it in the kitchen right now, when it is fresh and comes from cultivation in our gardens and fields. This easily digestible and very versatile vegetable can be added to a variety of dishes with a guarantee of taste and health.

Kohlrabi is more distinctive than previous vegetables, and its possibilities and ways of using it are only gradually being discovered. It is a variety of vegetable cabbage that provides many nutrients: sodium, potassium, magnesium, calcium, iron, iodine, vitamins: B1, B2, B6, C. Also contains lutein. That's why it's worthwhile to put kohlrabi in summer salads, salads and shashlik.

Another popular Polish vegetable is bean. Most often we treat it as a snack, cooking and serving without additives. However, it turns out that it can be a perfect complement to summer salads and lunch dishes. There are many ways to use beans, so it is worth experimenting, bearing in mind its unusual taste.

Broccoli has been a well-known and popular vegetable for years and we know more and more ways to use it. Still, however, the most popular is to cook them and serve them as an accompaniment to lunch or mix them up for a soup cream. Meanwhile, broccoli, belonging to the cabbage family, can be used for salads or salads, even in raw form. It is worth knowing that broccoli contains, among other things, vitamin C, beta-carotene, B vitamins, potassium, magnesium and gelatin, as well as sulforaphane - and include them in your diet as often as possible.

Asparagus recipe

Asparagus love

We all love pasta. Especially for the speed and simplicity of their preparation. Seasonal vegetables, including asparagus, are ideal for pasta dishes. It is worth composing a dish from both available varieties - white and green asparagus. However, it should be remembered that whites need longer cooking time than greens. Adding cherry tomatoes and a handful of fresh basil will make the dish look like one of the best Italian restaurants. A simple and cheap recipe, and what a great taste!

Pasta with asparagus in cream sauce

The ingredients:

250 g of farfalle pasta (bows)
250 g of white asparagus
250 g green asparagus
5 cherry tomatoes
2 spoonfuls of cream 36%
A pinch of freshly ground pepper
pinch of sugar
Packaging Knorr Naturally tasty - Pasta casserole with ham
bunch of fresh basil

The way of preparation:

1. boil the pasta al dente, according to the instructions on the packaging. In the meantime, peel the previously washed asparagus, cut off the ligneous ends. Cut off the tips from already good asparagus, cut the rest of the vegetable diagonally into 4 cm pieces. Wash and cut tomatoes in quarters.

2. boil 300 ml of water in the pot, put white asparagus in it, boil it for 5 minutes over a medium heat, then add green asparagus and continue cooking for another 5 minutes until the asparagus is soft. Add cream and Knorr Naturally tasty - Pasta casserole with ham, to give a taste, mix thoroughly, cook until the sauce thickens.

3) Add pasta, torn basil leaves to the asparagus sauce and mix thoroughly. Spread the pasta on to plates, decorate the top with tomatoes, the remaining basil leaves and asparagus tips.

Zucchini dish

The queen of zucchini

Summer is the perfect time for light salads. With a bit of ingenuity and proper composition, they can be a full-fledged and filling meal. Roasted salmon will be ideal in combination with the queen of summer vegetables - courgette. And mozzarella, peppers, olives, onions and a delicious dish ready. When preparing a salad, whose ideal base will be lamb's lettuce, remember to compose a sauce that will gently but distinctly emphasize the taste of all ingredients. Those who prefer meat dishes can successfully use a chicken breast prepared in the same way in the proposed salad. But remember to bake the chicken a little longer.

Italian zucchini salad

The ingredients:

Package of pepper-herbal salad dressing with white pepper Knorr
250 g salmon fillet
3 handfuls of lamb's lettuce
2 tablespoons of green olives
red pepper
red onion
12 mini mozzarella balls
peel peeled with 1 lemon
3 tablespoons of lemon juice
80 ml of olive oil
pinch of sea salt
A pinch of freshly ground black pepper

The way of preparation:

1 Prepare the sauce - mix the contents of a package of Knorr salad dressing with lemon juice and olive oil.

Dry the fish with a paper towel and dice it 2 by 2 cm. Sprinkle a little oil, season with spices and coat in lemon peel. Place the salmon on a baking tray lined with parchment and put it in the oven preheated to 180°C for 4 minutes.

3. cut the courgette into 0,5 cm thick slices, the paprika into pieces and the onion into eights. Heat 2-3 spoonfuls of oil in a large frying pan and fry the chopped vegetables. Cool it.

4. combine lamb's lettuce, vegetables, olives and mozzarella balls in a large bowl.

5. add the prepared sauce and mix for an unusual taste. Put the salad on a platter, put the pieces of fish on top of the salad and serve, preferably with crispy garlic croutons.
Use of kohlrabi

Kohlrabi? It's a clot!

An excellent proposition for all those who love unusual compositions and surprising tastes, and who appreciate taking care of form, is a salad made of black beans, avocado and fresh kohlrabi. Its distinctive taste is underlined by fruits such as oranges. The addition of yellow cherry tomatoes and banana chips will guarantee not only full taste, but also a colourful, summer look on the plate. A proposition for lunch, work and a weekend picnic or barbecue in the garden.

Black bean salad

The ingredients:

50 g of banana chips
Package of salad dressing Strawberry with chilli Knorr
can of black beans
100 g of yellow cherry tomatoes
200 g of rockets
2 oranges
3 tbsp olive oil
single lime juice
spoonful of niggers
coriander to taste

The way of preparation:

1. peel kohlrabi and avocado. Cut kohlrabi in very thin strips and avocado in slices. Tomatoes cut in half. Rinse the beans out of the can. Cut out the segments from the oranges and squeeze the juice from the lime.

2. prepare a sauce in a bowl - mix lime juice, Knorr salad dressing and olive oil.

3. combine rocket, orange segments, banana chips, beans, coriander and avocado in a bowl.

4. add the sauce to make the salad taste distinct, and mix everything together.

Like a young bean!

We still underestimate beans as an ingredient of full dishes and valuable meals. It's time to change that! At this time of year we have many interesting possibilities to combine it with other vegetables. Small, young, Polish salad with beans and bacon is a perfect match. This combination is worth emphasizing with fresh parsley, onion and properly selected herbal sauce. "Cocktail tomatoes will be a good addition to the salad with beans and potatoes," advises Piotr Murawski, Chef Knorr.

Preparation of the bean

Bean and potato salad

The ingredients:

450 g of young beans (fresh or frozen)
packaging for Knorr mustard salad dressing with dill herbal sauce
200 g small potatoes
150 g sliced smoked bacon
red onion
parsley bunch
spoonful of niggers
3 spoons of oil
3 tablespoons of lemon juice

The way of preparation:

Cook beans and cool them down, and if you use frozen beans, thaw them out. Boil the potatoes half-hard and cool, then cut them into thick slices and grill them in a pan.

Cut the onions into half slices, chop the parsley. Place the bacon between two sheets of parchment, press the second sheet and place in the oven preheated to 180 °C - bake for 15 minutes.

3. mix the contents of the package of Knorr salad dressing with lemon juice and oil.

4. combine beans, potatoes, onions and chopped parsley in a bowl. Add the prepared sauce for a perfect taste and mix gently. Put the salad in the salad.

5. sprinkle the top of the salad with nigger, break the bacon into smaller pieces and put it in the salad.

Broccoli feta!

We love such feasts on a plate! Full of summer flavor and a nutritious meal guaranteed. The daily menu should include a variant of broccoli, which is not cooked but only slightly burnt. They will retain their taste and will be crunchy and distinctive. Their combination with feta cheese and turkey will be emphasized by almond flakes and a properly composed sauce. Quick to prepare, light and saturated, ideal for a holiday lunch at home or at work.

Broccoli salad

Broccoli salad with feta cheese

The ingredients:

200 g broccoli
packaging for Knorr mustard salad dressing with dill herbal sauce
250 g of turkey breasts (may be sirloin)
Spoonful of Golden Chicken Spice Knorr
100 g of feta cheese
2 tablespoons of almond leaflets
spoonful of olive oil
3 tablespoons of lemon juice
3 spoons of natural yoghurt

The way of preparation:

Divide broccoli into small rosettes and scald them briefly in boiling slightly salted water. Cool it.

Dry the turkey breast with a paper towel, sprinkle it with oil and sprinkle it with chicken seasoning to give the dish a strong flavour. Fry the meat in a grill pan (5-6 minutes on each side). Take it off the frying pan and cool down too.

3. dice the cheese and turkey (1.5 cm x 1.5 cm), bake the almond flakes in a dry heated pan.

Mix the contents of the package of Knorr salad dressing with yoghurt and lemon juice - it will make the dish more distinctive.

5. lay broccoli, sliced turkey meat and cheese in a flat salad bar. Pour the sauce on top of the salad and sprinkle it with roasted almonds. Serve the salad with croutons.