Salads and vegetables

Here is a list of the best salad and vegetable recipes from your favourite chefs. They are easy, original and delicious. From a classic green salad with tomatoes and onions to a more complex one with quinoa and avocado to delicious grilled vegetables with a different twist. You can’t miss it!

Recipes for salads and easy and healthy vegetable dishes. With photos and step-by-step instructions, you can prepare a variety of salads and vegetable dishes that even the kids will love.

Want to prepare a delicious vegetable salad and have no idea what ingredients to mix? Here is a list of delicious recipes in which you will find the best salads with raw vegetables, with cooked vegetables and of course salads with fresh vegetables. Don’t miss any of the options and try them all!

Recipe for lettuce, cod and avocado salad – Karlos Arguiñano

Salads and vegetables Carlos Arginiano prepares the accompanying recipe for his TV program 55000 Recipes Lettuce, cod and avocado salad, fresh and light! Ingredients (4 people): 300 g of lettuce … Read more

Recipe for cucumber, onion and olive salad – Karlos Arguiñano

Salads and vegetables Carlos Arginiano prepares the accompanying recipe for Cucumber, Onion and Olive Salad in his TV program 55000 Recipes, what a pint it looks like! Ingredients (4 people): … Read more

Recipe for spicy lentils with rice and melted cheese in 55000 Recipes – 55000 Recipes

Recipe for spicy lentils with rice and melted cheese in Open Kitchen - Hogarmania

Vegetables Recipe for spicy red lentils with rice, tomato sauce, onion, cumin and melted mozzarella cheese, a simple idea from the 55000 Recipes program. Ingredients (2 people): 100 g red … Read more

Rice recipe with mussels and vegetables – Karlos Arguiñano

Rice and cereals Recipe for rice with mussels and vegetables, prepared by Karlos Arguiñano, a complete, rich and well-founded dish. Ingredients (4 pcs.): 300 g SOS bomb rice 24 mussels … Read more

Recipe for quinoa and beet salad – 55000 Recipes

Recipe for quinoa and beet salad - Hogarmania

Rice and cereals Quinoa, fried onions, arugula, beets and cherry tomato salad with raspberry dressing, an easy and quick recipe created for removal. Ingredients (2 people): 6 cherry tomatoes 60 … Read more

Basmati rice fantasy recipe – Zuhaitz Izarra

Rice and cereals Zuhaitz Izarra presents its fantastic recipe for basmati rice, a vegan dish with peas, green beans, tofu, olives, onions, carrots, corn and soy. Ingredients (2 people): 150 … Read more

Recipe for couscous pancakes with eggplant and roasted tomato – Amaia Urdangarin

Rice and cereals Amaia Urdangarin prepares couscous pancakes with eggplant sticks, roasted tomatoes, parmesan and hazelnuts, a simple dish with an attractive presentation. Composition: 120 g of couscous 1 tomato … Read more

Rice recipe with vegetables and lamb – Carlos Arginiano

Rice and cereals Carlos Arginiano’s recipe for rice with lamb, green beans, tomato and black pepper, a balanced and inexpensive dish recommended for everyone. Ingredients (4 people): 300 g lamb … Read more

Recipe for white rice with curry vegetables – Karlos Arguiñano

Rice and cereals Carlos Arginiano develops in his TV program 55000 Recipes the recipe White rice with boiled vegetables, a healthy and delicious recipe! Ingredients (4 people): 400 g shiny … Read more

Recipe for chicken and vegetable rice – Carlos Arginiano

Rice and cereals A classic, very healthy and simple recipe that chef Carlos Arginiano prepares in the TV program 55000 Recipes: Rice with chicken and vegetables, very nutritious! Ingredients (4 … Read more

Recipe for rice with chicken and vegetables – Carlos Arginiano

Rice and cereals Carlos Arginiano further develops in his television program the classic recipe for rice with chicken and vegetables, but with his personal touch. Ingredients (6 people): 600 g … Read more

Vegetable risotto with blue cheese – Recipe by Carlos Arginiano in 55000 Recipes – 55000 Recipes

Vegetable risotto with blue cheese - Recipe by Carlos Arginiano in Open Kitchen - Hogarmania

Rice and cereals The recipe for vegetable risotto with blue cheese is a delicious rice dish prepared in Italian style (accompanied by blue cheese) by Carlos Arginano, you can not … Read more

Rice with mussels and asparagus – Recipe by Carlos Arginiano in 55000 Recipes – 55000 Recipes

Rice with mussels and asparagus - Recipe by Carlos Arginiano in Open Kitchen - Hogarmania

Rice and cereals Chef Carlos Arginiano prepares a delicious recipe for rice with mussels and asparagus: rice broth, which thanks to its ingredients will provide a pleasant experience. Ingredients (4 … Read more

Warm rice salad with lentils Homemania

Rice and cereals If you are looking for a healthy and nutritious recipe, this will be the perfect one! Pay attention, because it is very easy and quick to prepare. … Read more

Rabbit and vegetable wok (for 20 minutes) 55000 Recipes

Rabbit and vegetable wok (for 20 minutes) Open kitchen

meat Do you like stir-fries cooked in a wok? In this case, you can not miss this fabulous rabbit recipe with vegetables, to which we have added an oriental note. … Read more

Brown rice salad in just 10 minutes!

Rice and cereals Prepare a delicious and healthy salad with brown rice, steamed chicken and wild asparagus. It’s very easy and fast! If you are looking for a recipe that … Read more

Potato burger by Entrécula, by Carlos Arginiano

meat Carlos Arginiano In “55000 Recipes” he offers us a very complete and exquisite recipe: Entrécula burger with seasoned potatoes, a simple dish, easy to prepare and at the same … Read more

Pork rib stew with vegetables, Arguiñano recipe!

meat Carlos Arginiano teaches us how to make a delicious stew of pork ribs with potatoes and vegetable sauce: garlic, onions, carrots, leeks and green peppers. Delicious recipe for casserole, … Read more

Potatoes with peas and ham, recipe by Carlos Arginiano!

Salads and vegetables Carlos Arginiano offers a delicious potato stew with peas and ham, cooked in a casserole, in a traditional style! Very simple recipe with only 4 main ingredients. … Read more

Enjoy the best cuisine with 55000 Recipes

In gastronomy, a cookbook, a recipe or simply a recipe is an organized description of a culinary process. It usually consists first of a list of necessary ingredients, followed by a Set of instructions according to which a particular dish or beverage is to be prepared. It often contains a list of appropriate utensils for preparing the dish. Sometimes it includes a social and historical description that motivates the recipe.

Recipes may have been passed down through the history of nations from generation to generation, through oral tradition, or written down in cookbooks or recipe books. This accumulated knowledge is an important part of the culture of a human group, and its evolution allows us to understand the changes to which the culture is subject. Its use in sociological and anthropological studies or in history allows us to learn about the culinary conditions, tastes and influences of a given period. In the 21st century, culinary recipes often appear in the media, for example in television programs, magazines, newspapers and blogs.

History

One of the earliest known records of recipes dates back to 1600 B.C., in the form of a clay tablet from southern Babylonia, with cuneiform writing and expressed in Akkadian. The Greeks had specialized culinary writers, such as the poet Archeostratus and the prolific food writer Timachides of Rhodes. None of their recipe books survive today. One of the earliest cookbooks known in the West is De re coquinaria, written by the Roman cook Marcus Gavius Apicius.

The name «recipe» comes from the Latin recipere, which means «to give» or «to receive». Originally, culinary practices were described in recipe texts as a set of instructions. The earliest medieval cookbook is a 13th-century German manuscript. Spanish cuisine has one of its earliest cookbooks in the Libre del Sent Soví of 1324.
In Europe, French chefs Antonin Carême and Georges Auguste Escoffier began to define cooking techniques, and one of their tasks was to collect and systematize culinary practices. In North America, Isabella Beeton wrote her Book of Household Management in the late 19th century, one of the first modern cookbooks. The anthropological phenomenon of culinary recipes as cultural transmission was explored by Claude Lévi-Strauss in Les mythologiques: L’origine des manières de table. In the 1960s, television shows showed how to cook.

Culinary recipes before the 20th century had a more narrative structure, which allowed for some parallel literary creation. It is in the early decades of the 20th century that a distinct ingredient/process structure emerges in the description of culinary recipes. While the oral tradition crystallized in culinary literature in the form of cookbooks written from the 18th century onwards, in the 20th century, recipes were described in television shows, in magazines and were also very popular on various specialized blogs.

Features

There are specific rules and standards for writing recipes. If a recipe is intended for the general public, it must be written in plain language. In many cases, they assume a basic knowledge of cooking techniques. Recipes are usually grouped according to main ingredients, preparation method, country, etc.

Formal recipes include as elements

– The name of the dish with an indication of its origin.

– The preparation time and sometimes the complications have been appropriately evaluated on a scale. In general, units of time expressed in minutes, at most hours, are used to describe the time to prepare a dish. The complexity of a dish is usually a combination of the number of ingredients, the number of procedures and the time required for preparation. If a dish needs time before serving, it is a good idea to include it in this introductory section.

– Provide a list of the ingredients needed, indicating their quantities or proportions. International, local or even culinary units of measure are usually used . From the list of ingredients and their quantities in relation to the number of portions to be prepared, the number of final portions is expressed and, if a different quantity is required, the rules of proportionality are applied. Ingredients are listed in order of use. When the availability of ingredients is limited, substitute ingredients are usually required. Also, dictionaries are often referred to for unknown ingredients.

– Tools needed for preparation. This description is not common in most texts. It can be inferred from the process description. A professional recipe includes the size of the containers to be used.

– The steps to be performed in chronological order. This process sequence begins with the indication of the procedures for preparing the ingredients and ends with the tasks of final presentation and placement on the table. It usually has a numbered structure, with each step included at each point.

In recipes published in books or cookbooks, there is usually a photograph of the dish already assembled and usually already decorated to show to guests. Sometimes a sequence of the main procedures is given. To increase the didactic value of the recipe, information on how to choose good ingredients and details on the quality of the ingredients are usually included. If the reader is unfamiliar with the ingredient mentioned, provide tips on where to find it. Providing some details about unusual cooking techniques used can help the reader reproduce the recipe.

Recipes sometimes include the total number of calories to be taken in the recipe as well as any nutritional information. For culinary recipes, it is generally less desirable to know the historical, sociological origins of the dish. And the recipe is supposed to be sent to the person who tells how to prepare it.

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