Quick lunches, faded, often fat but poor in nutrients. The identikit of the lunch break is a mix of lack of time, lack of imagination and a hint of laziness. But with a few tricks, you can bring to the table (and even in the office) taste, color and nourishment, without sacrificing lightness.
The answer is often in vegetables, an essential food in daily nutrition, an ally of well-being at 360 degrees and capable of lending itself to recipes valid for every season.
An example? The Wonders of Vegetables by Orogel made 100% from vegetables grown in Italy and frozen within a few hours of harvesting so as not to alter nutritional properties, consistency, and flavor. Patties based on sweet potatoes, green beans, broccoli, carrots, peas and corn to cook in the pan or directly in the microwave in the bag. In five minutes they are ready to put on the plate, for a “fast” lunch without sacrificing taste, color, and nourishment.
The Orogel Vegetable Patties can be a tasty side dish but also a unique dish, because you can take them with you to the office for a complete but light lunch break, without risking the post-lunch drowsiness! Prepared in advance they can become a creative ingredient for the schiscetta, to be combined with a few crunchy vegetables, chickpea hummus or carrots, or a wholegrain cereal salad.
Spices, autumn colors and a pinch of chili pepper transform the Wonders of Vegetables into the perfect ingredient to bring to the table a dish that lends itself perfectly to lunches with friends and family. When you have little time to cook, but want to offer something special to your guests.
How to prepare vegetable wonders with spicy lemon and sesame sauce
Ingredients for 4 people
12 Wonders – Orogel Vegetable Pie
For the seasoning:
250 g of plain yogurt
1 pinch of fresh spicy chilli pepper
2 tablespoons of sesame seeds
extra virgin olive oil
200 g of curly salad and baby spinach
100 g of white grapes
100 g of pomegranate grains
extra virgin olive oil and seasoning salt
Wash the sesame seeds, drain well in a fine mesh colander and spread them in an oven dish.
Toast them in a hot oven at 160 ° C for 10-15 minutes, they should be dry and lightly toasted.
Let them cool and crush them until they are pulverized. Chop the chilli, place it in a bowl with two tablespoons of oil and plenty of chopped chives. Add the crushed sesame, yogurt, the juice of half a lemon and a little grated peel. Stir and let rest for 5 minutes.
Place the vegetable wonders in a pan lined with parchment paper. Cook for 5-6 minutes, turning them halfway through cooking. Mix the curly salad with the spinach, the grapes cut in half and the pomegranate grains. Season to taste with oil and salt. Serve the vegetable wonders accompanied by the sauce and surrounded by salad.