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Summer snack
Green salad, raw carrots, slightly cooked zucchini, boiled eggs, natural tuna fish, baby tomatoes with pesto.
Round dish a mixture of quineo and chick peas with a round buffalo ricotta in the middle, surrounded by slices of Tofu and san marziano tomatoes, sprinkled with chopped parsley and freshly grated pepper.
It is really too hot to cook so I either get up at 6 when it is cool and prepare some light grains and slightly cooked vegetables, make a dip and at lunch time everything is cold. Put the plates on the table with olive oil, balsamic vinegar, s & p, nice bread and wheat crackers and everyone just helps themselves.
Posted by Ren on luglio 21st, 2010 under Recipestoday’s picture
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