Gourmet Plan

The oldest text about lasagna dates back to 1282 and can be found in the Memoriali Bolognesi. However, the first recorded recipe appears during the 14th-century, also in Italy. So, we can safely say that it is a traditional dish. Over the years it has taken many forms ans shapes. This recipe is an all-vegetarian version with an aubergine based tomato sauce. And, of course a creamy bechamel with a hint of mozzarella.

Shall we do something fun with something super healthy? Lentils, nuts, courgette; protein, healthy fats, fiber, potassium... Undoubtedly, a combination that appeals at a dietary level. In this recipe, we prepare tender courgette boats filled with a lentil Bolognese sauce with a smoky touch from the star ingredient: chipotle. And, of course, cheese for the gratin.

The tradition of rolling food into tortillas has existed for centuries. According to research, the Mayans were among the first people to make what resembles what we call enchiladas today. At the time it was simply corn tortillas immersed in chili sauce. As the Spanish conquerors arrived, they learnt the recipe and added other ingredients to it. Later, in the 19th century, the dish found its way into American culture and became one of the staple dishes for the so-called Tex-Mex cuisine.

In this vegan version of a tuna salad, chickpeas are used. Mayonnaise, nori, and Dijon mustard provide an irresistible flavour, while diced celery adds a delightful crunch. We combine this protein-rich delight with baked sweet potato for a complete meal. The salad is a practical dish to prepare in advance and keeps well in the fridge for a few days; it can be useful, for example, for making a sandwich.

Vegetarian, or vegan, burgers represent a rapidly growing food segment because of increasing demand for plant-based products, owing to their health benefits and people’s concern for the environment. But no meat equals less flavour? Not at all. In this recipe we’ll use a veggie burger and accompany it with curried sweet potato and various sauces to keep your taste buds alert!

Sumac is any of about 35 spieces of flowers from the gnus Rhus. Sumacs generally grows in subtropical regions and is used as spice, medicine or even as a dye. The dried fruits from the plants are ground to produce this wildely popular spice. It has a fresh and lemony tast which makes it a very versatile spice used for salads, meat, vegetables, sauces… We’ve choose to spice up the sweet potato in this salad by roasting them and coating them with sumac.

Let’s go to the Eastern parts of the Mediterranean. In Italy we’ll find Portobello mushrooms. From Cyprus we get the salty Halloumi style cheese that will not melt on the grill. Then, in Greece we’ll find inspiration in one of the most traditional dishes: the tzatziki. However, we’ll replace the cucumber with beetroot. Giving it an intense red colour and we’ll achieve something close to the Syrian dip sauce “Mutabbal Shamandar”. All comes together and with a side of roasted sweet potatoes.

Thinking of croquettes, or fritters, may suggest heavy and complicated food. However, in this version, the result is a fresh and light delight. And, the best part, you won't take long to have them on the table. Another benefit of these fritters is that they are even better at room temperature. That means you can prepare them ahead of time and eat them whenever it suits you.