What to eat good in May? Risotto, quiche or salad with seasonal vegetables, discover our 9 suggestions to treat you this month!
Spring is in full swing in May! As for vegetables, you can taste asparagus, fennel, chard, beans, radishes, artichokes, peas or even cucumber. This is also the time to feast on early vegetables, harvested before maturity. We thus find potatoes, carrots or crunchy and tasty onions. On the fruit side, we still enjoy strawberries, pomelo or rhubarb.
We take advantage of this month to treat ourselves with mixed salads, quiches or risottos. To enhance these preparations, we do not hesitate to insert fresh cheese, such as feta, goat cheese or ricotta.
Focus on seasonal aromatic herbs
To bring freshness to your preparations, sprinkle them with mint leaves, parsley, chives or coriander.
And of course don’t forget the wide range of spices at your disposal. Curry, chilli, cumin or berries of all kinds will add pep to your recipes!
For starters, turn to a fresh velouté or sandwiches topped with fresh cheese and raw vegetables. For the meal, enjoy risottos or vegetable pasta, or even mixed salads. For dessert, indulge yourself with fresh fruit skewers, strawberry salads or even grapefruit granitas.
Discover 9 recipes to delight you in this beautiful month of May!
© Shutterstock / zefirchik06
2/9 –
Pasta with peas and ricotta
Cook 400 g of orecchiette type pasta in salted boiling water according to the time indicated on the package. Cook 260 g of fresh peas for 5 to 10 minutes depending on the desired texture. Press 1 clove of garlic. Brown it for 1 min in a pan with a little olive oil. Then add the pasta and peas, and continue cooking for 3 minutes. Serve the pasta with a little lemon juice, crumbled ricotta and a few fresh mint leaves.
© Shutterstock / Gaus Alex
3/9 –
Swiss chard and chicken quiche
Rinse 1 bunch of Swiss chard and collect the green leaves (reserve the white for another recipe). Cut them into pieces and melt them for a few minutes in a pan with a little butter. Drain them before reserving them. Cut 2 chicken cutlets into cubes, and cook them for about 8 minutes in a pan. In a salad bowl, beat 2 eggs with 300 g of cream cheese with herbs. Stir in the chard leaves, the chicken and a little grated cheese of your choice. Pepper the device. Arrange a shortcrust pastry or puff pastry in a dish. Prick it with a fork before pouring the preparation. Bake the quiche in the oven for about 30 minutes at 180°C.
© Shutterstock / Ale02
4/9 –
Green asparagus risotto
Rinse 1 bunch of green asparagus. Hull them and cut them into sections, setting aside the heads. Peel and chop 1 white onion. Boil 1 L of vegetable broth. Brown the onions, then add the asparagus (except the tops) and cook the whole for 5 minutes over low heat. Then add 300 g of risotto rice. Continue cooking 1 to 2 minutes, until the rice becomes translucent. Pour 15 cl of white wine and let the alcohol evaporate. Add 1 ladle of broth and let the rice absorb it. Repeat the operation until the rice is completely cooked (about 18 min). Add the asparagus heads halfway through cooking. Serve the risotto with a little grated parmesan.
© Shutterstock / FotosDo
5/9 –
Beetroot, cucumber, avocado, feta and pomegranate salad
Rinse 8 handfuls of baby salad leaves of your choice. Cut 2 beets and 2 avocados into pieces, as well as 1/2 red onion and ½ cucumber into strips. Crumble 100 g of feta. Collect the seeds of ½ pomegranate. Prepare a vinaigrette with 4 tbsp. at s. olive oil, 2 tbsp. at s. cider vinegar, salt and pepper. Combine all the ingredients on 4 plates and serve with the vinaigrette.
© Shutterstock / DronG
6/9 –
Fennel salad with salmon and orange
Rinse and cut the base of 2 fennel bulbs. Cut them into strips. Squeeze 1 orange. Peel and collect the quarters of a 2nd orange. Cut them in 2. Rinse a few young lettuce shoots of your choice. Place them on 4 plates. Add the fennel strips, smoked salmon and a few slices of radish. Serve the salad with a vinaigrette made up of 4 tbsp. at s. olive oil, 4 tbsp. at s. orange juice, 2 tbsp. at s. balsamic vinegar, 1 tbsp. at s. mustard, salt and pepper.
© Shutterstock / AS Foodstudio
7/9 –
Chicken tagine with fennel
Brown 4 chicken thighs in a casserole dish. Peel and mince 1 onion and 1 clove of garlic. Remove the base of 2 fennels, then cut them in 4. Peel and cut into pieces 4 potatoes. Add the fennel, garlic and onion to the chicken. Salt and mix. Season the whole with a mixture of spices for tajine and pour 1 large glass of water. Then add the potato pieces with 1 handful of raisins. Let the dish simmer for 1 hour.
© Shutterstock / homydesign
8/9 –
Spreads of fresh cheese with radishes
Toast 4 slices of bread. Rinse and cut 12 radishes into strips. Spread the bread with fromage frais and add the radish slices. Sprinkle everything with pepper and fresh chives. Serve with a vegetable salad.
© Shutterstock / Nadezhda Nesterova
9/9 –
Cream of radish and cucumber velouté
Peel 1 cucumber and cut it in 2. Remove its seeds before cutting them into strips. Place them in a colander and pour a little salt, to disgorge the pieces. Rinse them quickly with clean water after 1 hour. Cut 1 bunch of radishes into thin rounds. Chop 1 bunch of mint. Squeeze 1 lemon. Mix in a salad bowl 60 cl of Bulgarian yogurt, 2 tbsp. at s. olive oil and mint. Squeeze the cucumber slices. Add them with the radish to the rest of the preparation. Leave everything to cool for a few hours and serve this soup as a starter.