Spread the love

Summer has arrived ! Do you want to take advantage of the summer season to meet your friends or family around gourmet dishes? Come and discover our recipes for concocting tasty savory dishes in July.

With the summer heat, we want to turn to light dishes, which enhance the seasonal products. The month of July is rich in vegetables and fruits. It’s time to feast on tomatoes, eggplant, peppers, peppers, green beans, cucumbers or early vegetables (carrots, potatoes, onions, turnips, asparagus or even leeks).

On the same subject

Barbecue: 6 salad recipes (healthy and delicious) to accompany grilled meats

On the sweet side, we take advantage of Red fruits (strawberries, raspberries, cherries, blueberries) and yellow or orange (apricots, peaches, nectarines in particular). We also hydrate with melon or watermelon. Fruits give freshness and a tangy touch to your sweet and savory preparations.

For flavor your dishes, do not hesitate to incorporate into your recipes:

-Of the fresh cheeses (feta, mozzarella, burrata or goat cheese) which will bring creaminess and delicacy.

-Of the herbs (basil, coriander, chives, tarragon and mint in particular) which offer freshness.

-Of the spices that lift the taste buds, such as paprika, curry, chilli or cumin.

-Of the condiments (mustard, pickles, capers, vinegar, among others) that give character to your recipes.

Dishes adapted to summer temperatures

In July, we prefer light tasty preparations, such as:

-Of the grills. We do not hesitate to marinate vegetables and meats in advance. These are then accompanied by potatoes cooked en papillote in the coals, mixed salads or grilled vegetables.

-Of the cold dishes. We enjoy fish or meat tartare, fresh veloutés and bruschettas (Italian toast).

-Of prepared salads. It incorporates raw or grilled vegetables, legumes (chickpeas, lentils or beans, among others), cheeses or fruits. Feel free to add herbs to your salads or dressings.

– Dishes made from Pisces. Papillote, paella, grilled mussels or shrimp skewers will delight you!

-THE quichesTHE pies and the dishes of pasta are not forgotten, and are deliciously available thanks to the many ingredients available this season!

To delight you during the month of July, let yourself be inspired by our selection of 15 recipes for savory dishes.

© Shutterstock / YusufOzluk

2/15 –

Bell pepper gazpacho
For 4 people. Cut 3 red peppers in half, remove their seeds and the white filaments. Arrange them on a baking dish, skin side up. Bake for 20 to 30 min at 180°C, placing the peppers as close as possible to the grill. Add 2 cloves of garlic at the bottom of the oven 10 minutes before the end of cooking. Remove skin from peppers and garlic cloves. Place the ingredients in a blender. Add 3 tbsp. at s. olive oil, 2 tbsp. c. soy sauce and 1 tbsp. at s. of balsamic vinegar. Mix until you get a homogeneous texture. Chill the gazpacho. Serve it with basil leaves and toasted pine nuts.

© Shutterstock / Anna Shepulova

3/15 –

Asparagus Pasta
For 4 people. Rinse 500 g of green asparagus, and remove the hard part. Reserve the tips and cut the rest of the stem into sections. Cook the latter in a pan with a little olive oil for 5 minutes, then add the heads and continue cooking for another 5 minutes. Cook 400 g of pasta in boiling salted water to the desired texture. Pour a little broth into the pan. Then drain the pasta. Mix them with the asparagus and pepper the dish. Add a little parmesan and basil, and serve.

© Shutterstock / Pixel-Shot

4/15 –

Tomato Gazpacho
For 4 people. Rinse 700 g of tomatoes, and scald them for 30 seconds to easily remove their skin. Dice them. Peel and seed 200 g of cucumber, before slicing it into strips. Peel and mince 1 red onion and 1 clove of garlic. Then place the tomatoes, cucumber, onion, garlic and a few leaves of basil and parsley in a blender. Mix until obtaining a homogeneous mixture. Then add 2 tbsp. at s. of olive oil and 1 tbsp. c. of sherry vinegar. Salt and pepper. Adjust the seasoning if necessary. Refrigerate until service. Enjoy with slices of toasted bread rubbed with garlic.

© Shutterstock / Lyudmila Mikhailovskaya

5/15 –

Sauteed artichokes
For 4 people. Rinse 4 artichokes, cut their base and remove the damaged leaves. Cook them in boiling water for 10 minutes. Peel and chop 1 clove of garlic. Cut the artichokes in 4 and remove their hay. Brown the vegetables in a pan for 5 minutes. Then sprinkle them with the juice of 1 squeezed lemon, and add the garlic. Salt and pepper. Continue cooking for 3 minutes before serving.

© Shutterstock / Kiian Oksana

6/15 –

Chickpea, tomato and olive salad
For 4 people. Rinse and dice 4 tomatoes. Peel and mince 1 red onion. Prepare a vinaigrette with 5 tbsp. at s. of olive oil, the juice of a small grapefruit, 1 tbsp. c. cumin, salt and pepper. Pour 500 g of chickpeas already cooked and drained, the tomatoes, the onion and the vinaigrette into a salad bowl. Mix and serve.

© Shutterstock / Anna_Pustynnikova

7/15 –

Lentil and tomato salad
For 4 people. Cook 120 g of lentils according to package instructions, before allowing them to cool. Prepare a vinaigrette with 3 tbsp. at s. olive oil, 3 tbsp. at s. balsamic vinegar, 1 tbsp. at s. honey, salt, pepper and a little curry. Rinse and dice 2 tomatoes. Peel and mince 1 shallot. Mix the lentils with the tomatoes and the shallot. Drizzle with vinaigrette. It is possible to add herbs (parsley or chives in particular) and a little feta to the salad.

© Shutterstock / nelea33

8/15 –

Beef carpaccio
Place 600 g of beef tenderloin in the freezer for 1 hour, before cutting it into very thin slices using a very sharp knife. You can also ask your butcher to cut the meat. Rinse and spin dry 300 g of arugula. Arrange the meat on plates. Add the arugula in the center. Pour a drizzle of olive oil and lemon juice. Sprinkle with parmesan shavings. Salt and pepper.

© Shutterstock / Esin Deniz

9/15 –

Stuffed peppers
Heat 75 cl of vegetable broth. Peel and mince 1 onion and 1 clove of garlic. Scald 1 tomato for 30 seconds, remove its skin and cut it into small pieces. Brown the garlic and onion, and brown 20 g of pine nuts. Add 150 g of rice and stir until it becomes translucent. Incorporate the vegetable stock, 20 g of raisins, the tomato, a little thyme, 1 tbsp. c. coriander seeds, salt and pepper. Leave to cook uncovered until the broth is absorbed. Rinse 4 peppers. Cut their cap, remove the seeds and the white filaments. Stuff them with rice and drizzle with a little olive oil. Bake the peppers for 45 min at 180°C.

© Shutterstock / Olga Bombologna

10/15 –

Salmon and zucchini lasagna
For 4 people. Rinse 3 courgettes and cut them into strips or cubes. Cook them for 15 minutes in a pan with a little olive oil. Also cook 2 salmon steaks in a pan. In a saucepan, melt 50 g of butter then add 50 g of flour. Mix to make a roux, then gradually add 75 ml of milk, stirring constantly. Salt and pepper the béchamel, before adding 1 tbsp. at s. of dill. Crumble the cooked salmon. Assemble the lasagna, placing a first layer of dough in the bottom of the dish, then alternating the zucchini, salmon, béchamel and dough. Repeat the operation to the top of the dish, replacing the last layer of dough with grated cheese. Bake the lasagna for 30 minutes at 200°C.

© Shutterstock / PhotoJuli86

11/15 –

Bruschetta vegetables, olives, mozzarella
Toast 6 slices of country bread. Rub them with garlic. Arrange 150 g of marinated or grilled vegetables (zucchini, pepper, aubergine), a few slices of olives and a few slices of mozzarella. Place in the oven for 2 minutes at 180°C to melt the cheese. Add a little basil and serve.

© Shutterstock / Nataliya Arzamasova

12/15 –

Eggplant with mozzarella
For 2 people. Rinse 1 aubergine and cut it into strips lengthwise. Brown the pieces in a pan with a little olive oil. Arrange the slices in a baking dish. Mix a brick of tomato coulis in a bowl with a little salt, pepper, chilli and sugar. Cut 1 ball of mozzarella into rounds. Spread the coulis over the eggplant pieces, then add the mozzarella and a little basil or oregano. Then broil the whole thing in the oven at 200°C for a few minutes.

© Shutterstock / MShev

13/15 –

Tomato and goat cheese tart
Rinse and cut 2 large tomatoes into strips. Arrange puff pastry on a baking dish. Prick the dough with a fork. Spread a little mustard on the bottom of the pie. Arrange the tomato slices in the dish. Cut a few slices of goat’s cheese log, or 1 fresh goat’s cheese into pieces. Place the cheese on the pie. Pour a drizzle of olive oil. Season with pepper and add oregano or basil leaves. Bake for 35 minutes at 180°C.

© Shutterstock / pilipphoto

14/15 –

Tomatoes stuffed with cream cheese
Rinse 4 tomatoes and cut off their tops. Hollow them out. Mix the pulp with 200 g of cream cheese, 1 tbsp. at s. fresh cream, 1 minced shallot, 1 tbsp. at s. mint, salt and pepper. Stuff the tomatoes with the mixture. Refrigerate them until ready to serve.

© Shutterstock / VictoriaArt

15/15 –

Cold zucchini soup with mint
For 4 people. Rinse and cut 1.5 kg of zucchini into rounds. Steam the pieces for 15 minutes before letting them cool. Mix the courgettes with 300 g of fresh goat cheese and a few fresh mint leaves. Salt and pepper. Chill before serving.

Leave a Reply

Your email address will not be published. Required fields are marked *