Recipe ideas: do you like vegetarian and summer cuisine?

Toast with beetroot hummus, cucumber and goat cheese. (©Soignon)

Toast with beet hummus, cucumber and goat cheese

For 4 people :

  • 8 slices of Soignon goat cheese oval
  • 4 slices of country bread
  • 200g cooked beets
  • 200g canned chickpeas
  • 2 cloves garlic
  • 3 tbsp. lemon juice
  • 2 tbsp. olive oil
  • 1 C. coffee cumin
  • 1/2 cucumber
  • 10g capers
  • salt and pepper

Prepare the hummus: cut the beet into large chunks, roughly chop a clove of garlic and drain the chickpeas. In the bowl of a blender, combine the beets, chickpeas, garlic, lemon juice, olive oil, cumin, salt and pepper. Blend for 30 seconds to obtain a smooth texture.

Prepare the sandwiches: in a very hot pan with a dash of olive oil, brown the slices of bread for 2 minutes. Rub the bread with the remaining garlic clove.

Garnish each sandwich with a spoonful of hummus, cucumber ribbons, beet cubes and capers. Then add two nice oval slices of goat cheese. Taste.

Vuna® pizza, peppers, onions, mozzarella

Vuna® pizza, peppers, onions, mozzarella.
Vuna® pizza, peppers, onions, mozzarella. (©Vuna®)

For 4 people :

  • 1 jar of Vuna® Garden Gourmet®
  • 1 jar of peppers, preferably marinated (300 g)
  • 1 pizza dough
  • 80g red onions
  • 2 stalks of basil
  • 100g tomato puree
  • 1 C. olive oil
  • 1 C. tablespoons pizza spices or Provencal herbs
  • 200 g grated mozzarella
  • salt pepper

Preheat the oven to 220°C on traditional heat. Crumble the Vuna® Garden Gourmet®. Drain the peppers. Peel the onions and cut them in half and then into thin slices.

Wash the basil, shake it and peel it. Unroll pizza dough on baking sheet according to package directions. Mix the tomato puree and olive oil in a bowl. Season to taste with spices, salt and pepper. Then spread the sauce over the dough. Spread the Vuna® Garden Gourmet®, onions, peppers and mozzarella over the dough.

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In the preheated oven, bake the pizza for about 15/20 minutes, until the desired doneness is obtained. Garnish with basil leaves and serve.

stuffed vegetables

Stuffed vegetables.
Stuffed vegetables. (©Catherine Kluger/Maison Brémond 1830/Guillaume Czerw)

For 4 people :

  • 8 medium sized stuffed vegetables (round zucchini, yellow or red peppers, tomatoes, mushrooms)
  • 4 courgettes, washed and grated
  • 50 g washed and chopped mushrooms
  • 1 bunch spring onions or 1 red onion, peeled and chopped
  • 2 tbsp. ricotta
  • 2 tbsp. grated Parmesan cheese
  • ½ bunch of chopped parsley
  • 1 bunch of chives or basil or ½ bunch of chervil or a few tarragon leaves
  • 1 C. tablespoon roasted pine nuts or cashews
  • 4 fresh tomatoes or 1 can of crushed tomatoes
  • 4 tbsp. olive oil
  • a few pinches of Maestro spices
  • salt pepper

Wash and empty the vegetables to be stuffed, reserving the zucchini and tomato flesh.

Heat 2 tablespoons of olive oil in a frying pan and brown the onions, spices, zucchini, mushrooms, salt and pepper for 10 minutes.

Off the heat, add the ricotta, the parmesan, the washed, drained and chopped fresh herbs, the spices, the chopped pine nuts or cashews, and mix. Stuff the vegetables with this preparation and place them in a baking dish.

Then blend the tomatoes and pour the flesh (or directly the contents of the can of crushed tomatoes) into the dish with the spices. Season with salt and pepper and drizzle with a little olive oil before baking at 190°C for 20 to 30 minutes depending on the size of the vegetables.

Rigatoni with tomatoes, chilli, garlic and basil

Rigatoni with tomatoes, chilli, garlic and basil.
Rigatoni with tomatoes, chilli, garlic and basil. (©Jardin BiO étic)

For 4 people :

  • 1 can whole peeled tomatoes, 400 g Jardin BiO étic
  • 1 C. olive oil
  • 2 minced garlic cloves
  • 1/2 red pepper seeded and chopped
  • 75 ml Jardin BiO étic gluten-free and salt-free vegetable broth
  • 25g finely chopped basil
  • 375g rigatoni
  • salt pepper

Dice the tomatoes and reserve the juice from the can. Prepare the vegetable broth by dissolving your stock cube in 250ml of boiling water and take 75ml.

Heat the olive oil in a large nonstick skillet and sauté the garlic and chilli for 1 to 2 minutes over medium heat, being careful not to burn the garlic. Add the tomatoes, broth and basil, salt and pepper. Cook over low heat 6 to 8 minutes, stirring often. If you like to taste your pasta with a more pronounced tomato taste, you can add 3 to 4 tablespoons of juice from the peeled tomatoes.

Meanwhile, cook the rigatoni according to package directions. Drain them and add them to the sauce. Put the pasta in deep plates and serve with grated parmesan.

Anti-waste tip: use the juice from canned whole peeled tomatoes in another basic tomato recipe such as lentil meatballs in tomato sauce.

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