Cook with the fruits and vegetables of the season

22-05-2017
Logo France Bon appétit

For colorful and balanced plates nothing better than seasonal fruits and vegetables, and especially during the spring when the consumer’s favorite fruits are back. Synonym of freshness these fruits and vegetables are above all health allies since they are full of vitamins and minerals. Let’s all cook and eat without guilt.

 

Avocado salmon and strawberry toast

 

Avocado-toast

A recipe by Chloé Saada

 

Ingredients :

  • 2 ripe avocados
  • 1 soupspoon of olive oil
  • Salt and pepper
  • A pinch of Espelette pepper
  • 1 lemon
  • 8 strawberries
  • 4 slices of smoked salmon
  • A lime zest
  • 4 slices of traditional farmhouse bread

 

Method :

Peel the avocados and remove the stone. Mash them roughly in a bowl with a fork, add salt, pepper and Espelette pepper, half the lemon juice and the olive oil. Put the bread in the toaster or the oven for 5 minutes. Wash, hull and cut the strawberries in thin slices. On the bread spread the avocado mix, the smoked salmon slices and the strawberries. Cover with the remaining lemon juice and add some lime zest to decorate.

 

 

The greeniest salad and its parmesan chips

 

m1779-hd-salade_toute_verte_parmesan

A recipe by Interfel

 

Ingredients :

  • ½ a cucumber
  • 1 zucchini
  • ½ a green pepper
  • 2 handful of green salad
  • 1 soupspoon of cider vinegar
  • 1 soupspoon of olive oil
  • 1 soupspoon of canola oil
  • 80g of parmesan chips (already made or to make with a peeler)
  • 6 to 8 mint leaf
  • Salt and pepper

 

Method :

Wash and dry the vegetables. Peel the cucumber and cut it into thin slices. Chop the mint. With a spiralizer (or a peeler), create thin zucchini noodles. Chop the green pepper into thin strips. In a mixing bowl, add salt and pepper to the oils and the cider vinegar, then mix. Add the salad, the cucumber discs, the zucchini noodles, the green pepper strips, and chopped mint and parmesan chips. Toss and serve!

To take away: for a picnic or at work, you can bring this salad in a tupperware but you will need to keep it fresh in an isothermal bag. In addition, to keep the vegetables fresh and crunchy don’t prepare this salad too soon before you eat it (maximum 6 hours).

 

Casserole of glazed pink radish with sesame and leaves cream

 

m414-hd-cocotte_radis_glace_sesame-creme_fanes

A recipe by Interfel

 

Ingredients :

  • 2 bunches of pink radish
  • 1 shallot
  • 10 cl of liquid cream
  • 40g of butter
  • 2 soupspoons of honey
  • 10 cl of water
  • 1 soupspoon of golden sesame
  • Salt
  • Ground pepper

 

Method :

Cut the tops from the radish and wash them. Shorten the tails and the end then wash the radish and let them dry. Peel and chop the shallot. In a saucepan, add half of the butter and the shallot until it become translucent. Put the washed and roughly chopped tops. Let the mixture melt over medium heat during 5 minutes. Add salt and the liquid cream, mix gently and let it rest. In a pan, add the other half part of the butter and the pink radish. Add honey, water and roast the radish, make sure they are completely covered. Add salt and pepper. Cover and let them cook during 10 to 15 minutes (mixing occasionally). At the end of the cooking sprinkle with golden sesame.

Serve the radish in the casserole with the leaves cream still warm to dip them!

 

Apple, asparagus and scallops risotto

 

m660-hd-risotto_asperges_pomme

A recipe by Interfel

 

Ingredients :

  • 250 g of risotto rice (Arborio or Carnaroli type)
  • 120g of Parma ham
  • 8 white asparagus
  • 1 Fuji apple
  • 4 scallops
  • 1 liter of vegetable broth
  • A glass of Spumante (Sparkling white wine)
  • 30g of butter
  • 3 soupspoons of olive oil
  • Salt and pepper
  • Optional: sage leaves

 

Method :

Wash and peel the asparagus cut them in sections and set the tips aside. In a saucepan, add the butter and 2 soupspoons of olive oil, pour in the risotto rice and let it become translucent and pearly (approximately 3 minutes). Pour the Spumante and mix regularly until evaporated. Add asparagus except the tips. Add half of the broth and let cook for 10 minutes middle heat. Cut pieces of Parma ham. Peel the apple and make little dices out of it. In the risotto add ham, apple dices and asparagus tips. Little by little, add the rest of the broth, stirring regularly, until the rice has totally absorb the broth (approximately 15 minutes). Add salt. In a pan with the rest of oil and butter, fry and brown the scallops quickly (1 minute each face). Set the risotto in a deep plate and put the scallops on top.

As a serving option, you can add some sage leaves to decorate

Banana-avocado-pomegranate tiramisu

 

Une recette proposée par Interfel

Recipe by Interfel

 

Ingredients :

  • 1 ripe avocado
  • 2 bananas
  • 1 lemon
  • 12 salty crackers
  • 1 pomegranate

 

Method :

Peel the avocado and bananas, mix them with the lemon juice. Open the pomegranate and extract the grapes. Set aside. Crush the crackers, drop them at the bottom of verrines, and add the avocado banana mix on top of it. Sprinkle the pomegranate above all and it’s ready to serve!

Prawns kiwis and lemongrass skewers poached in flavoured coconut milk

 

m1158-hd-brochette_gambas_kiwi_citronnelle

Recipe by Interfel

 

Ingredients :

  • 2 kiwis
  • 12 peeled prawns
  • 50cl of coconut milk
  • 1 cinnamon stick
  • 2 stars anise
  • 5 cardamom seeds
  • A pinch of powdered ginger
  • 1 lime
  • 2 lemongrass sticks
  • Salt

 

Method :

Cut the lemongrass sticks in two, lengthwise. Peel the kiwis and cut them in four. With a knife cut a hole in the prawn’s tails to let the lemongrass pass through. On every lemongrass stick, thread 3 prawns and 2 pieces of kiwi. Let the skewers rest in the refrigerator. Rinse and dry the lime. With a peeler, take the zests. Put them in a saucepan with coconut milk, the cinnamon stick, stars anise and cardamom seeds, powdered ginger and salt. Boil the concocting, when the milk is boiling cover the saucepan, turn off the fire and let your preparation infuse for 10 minutes. Then boil it again and div the skewers into it. Turn off the fire again and let everything rest for 5 minutes. Take the skewers out of the pan and dispose them in a plate, add some lime juice in the coconut sauce. Then, through a sieve to filter it, pour the sauce on the prawns and kiwis.

Best serve with a basmati or Thai rice.

 

Find many more fresh recipes on Interfel‘s  website.