Here are 3 super simple and delicious recipes for a cool summer

What if it’s the perfect time for a raclette? Well, seriously, I know the current heat can break the mood more easily than a feminist party, but that’s not a reason to starve either.

But rejoice, I show you the three recipes that I prepare in a ring during the hot season and that are suitable for anyone with a mouth, a palate and a stomach.

Easy to do (I remind you that I’m very good in the kitchen, I’m not going to propose a complicated thing, eh), they are even fresher than me and will allow you to satiate without raising your body temperature.

The pimped pasta salad

So yes, I can already hear you shout, with your arms armed with rusty pitchforks: ” no, pasta salad sucks, it’s boring, we don’t want it, and blah-blah-blah “. So yeah, that’s not true. But do you know what is the # 1 perk of a pasta salad? It’s that it wedges your tummy. # 2 perk? It’s infinitely adaptable and you never get tired.

Let me introduce you to my salad, which you can decorate as you like. To make it happen, you will need:

• Pasta (yes I know, it’s crazy as info)
• Raw vegetables, such as cucumbers, tomatoes, carrots, or whatever else you want to put in, such as grated raw zucchini or corn
• Marinated tofu or sliced ​​sausage pieces, tuna or stir-fried chicken
• Cheese such as mozzarella, feta or pieces of Comté
• Olive oil
• Spice to your liking, but personally I bet everything on Provencal herbs because that is my destiny

To start, cook the pasta by dipping it in boiling salted water. During this time, you can cook your proteins in a pan for a few minutes and let them cool. Once your pasta is cooked, drain it and, depending on how much time you have available, let it cool. If you don’t have time and you have the plate, you can also cool them by rinsing them with cold water.

On a cutting board, and after washing them, cut your vegetables into small pieces and put everything in a large salad bowl. Add the proteins, the cheese and then the pasta and mix everything as if your life depended on it.

Okay, is everything ready? All you have to do is season by adding a few tablespoons of olive oil and the spices that make you move.

And for the kiffe, you can add whatever you like to this salad and change it regularly, adding for example avocado, a hard-boiled egg, olives, grapefruit, pieces of apple, cabbage or other.

The lazy tabbouleh

Yes, I say “lazy tabbouleh”, because it’s not really a tabbouleh in the literal sense, it’s just a pasta salad with semolina instead of farfalle.

Specifically, take the same ingredients as in the recipe above, vegetables, proteins and cheese, but substitute the starch.

So what’s the point, you ask me? Well, it has changed a bit and is still yummy, easy to make and fresh for the summer. Do you need more reasons? Hey, we’re not at Marmiton’s.

The easiest wraps in the world

The rolls, these little rolled up pancakes filled with stuff inside, are very simple to make. You can prepare it with many different ingredients, vegetarian version or not, for your good taste, ladies and gentlemen!

To prepare this delicious summer dish, you will need:

• Wrap cake, available in all stores in France and Navarre
• Spreadable cream cheese
• Lettuce, tomatoes, grated carrots, avocado (preferably grown in France)
• A protein such as ham, smoked salmon, marinated tofu or seitan

Are you ready ? So, first of all, spread some fresh cheese like Madame Loïc or Boursin all over the surface of the wrapper. Add the salad in the same place. Then cut the vegetables and add them to the center of the flat wrap and do the same with the proteins. And hop, roll me all of this! If you want to do things neatly and avoid carrying it everywhere while you devour your precious meal, you can also fold one of the edges before rolling it all up, prevent all your stuffing from breaking the margoulette.

The small advantage of this recipe? You can dip your flatbread in a homemade yogurt sauce, as easy as a plate of pasta, by mixing white yogurt, a little mustard, salt, pepper, shallot and chives.

Let’s go to the table!

Photo credit image of one: Oksanashufrych