3 – 9 June 2019

By 27 May, 2019 June 4th, 2019 MENUS_EN

Menú elaborado para que puedas seguir la Dieta Mediterránea de una forma fácil y práctica, teniendo en cuenta los productos de temporada.

BreakfastCoffee with milk. Toast with lentil cream.Milk. Tomato and pesto sandwich. Medlars.Coffee with milk. Muesli.Milk. Walnut bread with virgin olive oil.Coffee with milk. Toast with peach jam.Milk. Chocolate crepes with cream. Pineapple.Coffee with milk. Homemade walnut muffins. Melon.
Mid-morning snackPlain yogurt with nuts.Mini tuna sandwich.Cherries.Homemade granola bar. Fruit yogurt.Diced watermelon.Appetizer: cockles and mussels.Appetizer: Bread with Predroñete garlic.
LunchPotato salad.
Lean meat dumplings stewed with artichokes.
Chickpea and cabbage stew.
Stewd turkey scallops with mustard sauce.
Leek salad.
Poached egg with sauteed peas.
Zucchini stuffed with cheese au gratin.
Baked fish with potatoes.
Pumpkin soup with croutons.
White beans cooked with clams.
Eggplant with crushed tomato, au gratin.
Grilled albacore with cabbage and beetroot salad.
Cherry cake.
Sauteed spaghetti with mushrooms, dried tomatoes and pistachios.
Diced beef in red wine sauce.
Hazelnut mousse with hot chocolate.
Afternoon snackCoffee with milk. Rice cakes.Yogurt with red berries.Toast with anchovies with virgin olive oil.Vegetable sandwich.Plain yogurt with oatmeal and peach.Baked apple with caramel.Cottage cheese with honey.
DinnerSwiss chard with tender garlic.
Omelet au gratin with Emmental cheese and a side of lettuce.
Broccoli au gratin.
Cuttlefish stewed with spring onions.
Apple carpaccio with lemon and cinnamon.
Avocado salad.
Breaded chicken breasts with grilled peppers.
Sauteed spinach with bacon and raisins.
Scrambled eggs with white asparagus and toasted bread.
Rice sauteed with raisins and pine nuts.
Baked anchovies with tomato in Provence.
Carrot cream with grated cheese.
Homemade fresh basil and tomato pizza.
Frozen yogurt with blueberries.
Julienne vegetable soup.
Baked salmon with zucchini.

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