Fava Bean and Spinach Stew
A vegetarian stew of fava beans and spinach, seasoned with garlic, bay leaf, mint, and paprika.
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Lentil Salad with Fresh Cheese
A cold salad of cooked lentils, crisp vegetables, feta-style fresh cheese, and a lemon, vinegar, and olive oil dressing.
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Broccoli and spinach scramble
A vegetarian scramble of vegetables, eggs and cream, cooked in a frying pan and served straight away.
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Smooth Pea and Apple Soup
A creamy soup of peas, apple, and mint, blended until smooth and heated before serving.
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Chickpea Salad with Fresh Cheese
A no-cook salad for 4, with chickpeas, fresh cheese, cucumber, green pepper, onion and cherry tomatoes, dressed with lemon, olive oil, parsley and salt.
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Sweet Potato and Spinach Scramble
Roasted sweet potato, sautéed spinach, and gently set eggs make a vegetarian scramble for 4 servings.
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White Beans with Vegetables and Spinach
A vegetarian stew of cooked white beans, spinach and vegetables in a light paprika broth.
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Crunchy Quinoa and Cucumber Salad
A fresh quinoa salad with cucumber, tomato, red onion, and black olives, dressed with lemon and olive oil.
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Brothy Rice with Artichokes and Saffron
A vegetable brothy rice with artichokes, green beans, peas, and chickpeas, scented with saffron.
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Zucchini Salad with Roasted Pepper
Griddled zucchini and red pepper dressed with olive oil and balsamic vinegar.
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Onion and Pepper Scramble
Scrambled eggs with onion and three-colour peppers, cooked in a pan until the vegetables are tender and the eggs are set.
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Baked Mackerel with Zucchini
Mackerel baked over a bed of zucchini and tomato, finished with fresh basil.
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Sautéed Chickpeas with Aromatic Herbs
Cooked chickpeas browned in a pan with garlic, lemon, and fresh herbs.
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Crunchy Lentil and Tomato Salad
A cold salad for 4 servings with cooked lentils, cherry tomatoes, cucumber, red pepper, and a lemon, vinegar, and olive oil dressing.
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Mild Mushroom and Leek Soup
A vegetarian leek and mushroom soup enriched with cream cheese and vegetable stock.
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Beetroot Salad with Roasted Pepper
A cold salad of cooked beetroot, roasted piquillo peppers, garlic, extra-virgin olive oil, and Sherry vinegar.
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Carrot and Honey Baked Oatmeal
Four individual portions of baked oatmeal with carrot, honey, yogurt, and walnuts, baked at 180 °C for approximately 20 minutes.
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Artichoke and pepper scramble
A scramble for 4 made with artichokes, green pepper and eggs.
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Crunchy Chickpea and Tomato Salad
A vegetarian salad for 4 with chickpeas, cherry tomatoes, cucumber, mozzarella, red onion, parsley, and a lemon and olive oil dressing.
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