With high temperatures, attention to hydration and food intake must be redoubled. During the holidays, an excess of unhealthy ingredients can cause complications to health and well-being.
To achieve balance, it is possible to combine slightly higher calorie items with lighter and more nutritious foods, without compromising health and ensuring energy to enjoy the hottest season of the year. Summer is the ideal period for consuming healthy, fresh and colorful dishes. Therefore, the point of Unium, the institutional brand of the Frisia, Castrolanda and Capal cooperatives, is to invest in lean cuts of pork, vegetables, natural juices, plenty of water, fruit and frozen desserts.
6 healthy and easy summer recipes
Bacon Wrapped Asparagus
Ingredients:
- 8 fresh green asparagus
- 8 slices of Alegra bacon
- Extra fine filtered olive oil
- salt to taste
- Fresh black pepper to taste
Method of preparation:
Clean the asparagus and remove the fibrous part. Wrap the bacon in each of the asparagus. Place them in a hot frying pan on a drizzle of olive oil and cover. Turn after 6 minutes and cook for another 6 minutes. Cook until the bacon is golden brown and the asparagus is soft. Season with salt and pepper and serve immediately.
Hamburger salami baskets with vegetable sausage
Ingredients
- 200 g sliced Alegra hamburger salami
- 300 g of mayonnaise
- 3 cups chopped vegetables: carrots, cauliflower, green beans, whatever you like
- Parsley and salt to taste
Method of preparation
For the sausage, cook the vegetables in boiling salted water, loosely al dente. Drain and let cool before mixing in the mayonnaise.
For the baskets, place the slices of salami in tart tins and bake in a preheated oven at 180°C until it begins to brown. Remove from the oven, unmold and leave to cool on a wire rack. The baskets will still not be crispy when they come out of the oven, just when they cool. When ready to serve, fill the baskets with sausage and sprinkle with chopped fresh parsley.
Green fig salad with ham
Ingredients
- 2 cups Alegra ham, diced
- 1 cup mayonnaise
- 2 spoons of lemon juice
- 2 spoons of sour cream
- 3 cups celery (or celeriac), thinly sliced
- 2 diced green apples
- 3 cups halved seedless grapes
- 6 fresh figs, sliced
- 1 cup sliced palm hearts
- 1 iceberg lettuce cut into thin strips
- 3 tablespoons chopped basil
- Peppermint seedless and chopped to taste
- salt to taste
Method of preparation
Mix the sauce ingredients in a bowl: mayonnaise, lemon juice, cream, salt, pepper and set aside. Mix all the salad ingredients except lettuce and basil in another large bowl. Add reserved sauce and mix well. In a salad bowl, place the lettuce strips and the salad on top. Finish by sprinkling the basil.
Cup of bruschetta with pineapple and mustard sauce
Ingredients
- 200 g sliced Alegra cup
- 1 French bread baguette
- 1 can of pineapple in syrup
- 1 onion
- 1 tablespoon of butter
- 2 tablespoons of wheat flour
- 100 g yellow mustard
- salt to taste
Method of preparation
Cut the pineapple into small cubes and finely chop the onion. Brown it in butter, add the wheat and mix well. Add the pineapple syrup, mustard and stir until it boils. Add the pineapple cubes and season with salt. Serve the sauce over the baguette slices and place a cup slice, folded in four, over each bruschetta. The sauce can be served hot or cold, as you prefer.
Leg wrap with lettuce
Ingredients
- 2 Mexican wheat or corn tortillas
- 1 lettuce
- 250 g chopped Alegra pork shank
- 1 small onion
- 1 clove of garlic
- 1 grated carrot
- 1 tablespoon of finely chopped herbs
- Lemon juice
- Salt and pepper
- Olive oil
Method of preparation
Season the pork shank with salt, minced garlic, lemon juice and fine herbs. Let it marinate. Cut the onion into half moons and brown in olive oil.
Add the shredded shank and let it sauté for a few minutes. Take out when the meat is well cooked. While it cools down, wash some lettuce leaves and dry them well. Lightly heat the tortillas in a frying pan. Fill each of them with the lettuce leaves, the meat and the grated carrot. Serve with the rest of the lettuce and grated carrot.
Roast pork loin with caramelized apple
Ingredients
- 1 Allegra flavored pork loin
- 2 red apples
- 50 g of sugar
- 100 ml of water
- fresh thyme
- 2 spoons of butter
Method of preparation
Heat a thick pan and brown the seasoned sirloin. Place the meat on a baking sheet, cover with aluminum foil and place in a preheated oven at 180ºC. Let it bake for 40 minutes. While the loin roast is frying, slice the apples, sprinkle with the sugar and caramelize in the same pan in which the loin bread is browned. Place the apples next to each other, without overlapping the slices. Repeat until the apples run out. It is important to drip small amounts of water between each batch of apples to avoid burning the sugar. Remove the pork tenderloin from the oven and let it stand for 5 minutes before slicing it. Then cut it into slices and alternate the meat slices with apple slices. It can be hot or cold. If you prefer, serve with red cabbage seasoned with a touch of balsamic acid or lemon juice, salt and black pepper.