The Avocado and Orange Flirt!

Eating salads during summertime must be one of the most refreshing and guilt-free experiences – greens are low in fat and calories, and also don’t contain cholesterol. During the winter though, salads continue to be a part of our menu but change their role by becoming our main defence against viruses, mobilizing our often fragile bodies with minerals and vitamins.
Our avocado and orange salad is a subtle composition of greens, red pepper and honey-mustard sauce – this magical combination seems to flirt successfully with both seasons by always keeping us in the sunny side!

See you for lunch!

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Thai Salad

Oscar Wilde said that to make a good salad you have to be a great diplomat because everything depends from the balance between the oil and vinegar.

Historically salads had a peripheral role on the table even though they were a part of it. This isn’t true only about our culture – it’s a worldwide phenomena.  The first recipe book on salads was published ONLY by the end of the XIX century.

Today however, salad is a part of every meal. As a result, various styles of making them are traveling in people’s plates worldwide. Now we think much more about texture, color and taste but above all – health. The dit’ e nat’ Thai Salad seems to meet all the above requirements: green salad, mushrooms, carrots, tomatoes and sweet chilly sauce.

See you for lunch ♥

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Crunchy Sandwich

The beauty of vegetarian sandwiches is that they are guilt-free masterpieces that are as filling and tasty as their meaty counterparts once done right. Best of all, they allow a lot of creativity, and some of the most delicious recipes can be derived from the simplest ingredients.
Have you ever tried our Crunchy Sandwich made of zucchini covered in corn flakes, red paprika, mixed greens, served in ciabatta bread? If not, then you have to!

See you for lunch ♥

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Mexican Wrap

It is interesting how cuisines are so telling about individual and collective histories; when spaniards invaded south America in the XVI century they had brought with them the concept of domesticated meats – chicken, goat, beef, sheep – and tried to impose it on everybody else. The natives however, didn’t give in easily, and gradually introduced corn, beans and chilli peppers to the plate – until then unknown to the europeans. While the africans and asians being the working force of the time, employed their style of cooking. Five hundred years later we enjoy the vegetarian mexican wrap worldwide – fresh veggies, black beans, corn and red pepper sauce! A great result from produced by an awkward relationship, don’t you think?

I wonder what do meatballs say about our past  – see you for lunch!Food_008H

Lemon Tagliatelle

If you’ve decided to treat yourself better, then this refreshing pasta is made for you – tagliatelle with lemon sauce, crème & parmesan cheese. You will feel light after it, but well fed!

See you for lunch ♥

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