IMPROVE THE WAY YOU COOK
Even though April starts with pranks and jokes, it evolves into spring and fills us with a basket of fresh fruit and vegetables.
And what doesn’t April give us? Strawberries – perfect for homemade jam, liqueur, on top of cheesecake, fresh, with sugar, whipped cream; They will certainly add color to our lives and plenty of Vitamin C.
The same can be said of the loquats! Rich in Vitamic C, but rather sensitive and best devoured raw and fresh, as a fruit.
As for vegetables, artichokes may have a slightly aggressive look, but that’s just in order to protect their hearts, which can be turned into fantastic fried artichoke heart meatballs. And why not? After all, artichokes are rich in vitamins A, B1, B2, niacin and vitamin C.
We may not always consider beans as appetizing; however, they are full of proteins, carbohydrates, fiber, folic acid, iron and so much more. They certainly must play a major role in our dining room table!
Our favorite plate at Horio includes green beans, because it has olive oil and pairs wonderfully with our favorite white cheeses – such as Feta! Green beans surpass all April vegetables as far as nutritional value goes – we’ll just mention that they have vitamins A, B, C and K, folic acid, iron, complex B vitamins (B1, B2, B3, B6), magnesium, calcium and phosphorus.
Fresh in April
Found on the shelf
End of season
Recipes of April
- Delicious pizza with feta cheese, tomato, olive oil and thyme
- Fried artichoke heart meatballs
- Artichokes with peas
- Lamb with artichokes and yogurt
- Delicious Strawberry Cheesecake by Elias Mamalakis
- Sweet Crepes with biscuits, banana and marmalade (by Elias Mamalakis)
- Roasted vegetable casserole (Boutrida)
- Lamb with sweet and sour pomegranate sauce
- Stewed oysters with spinach
- Vegetarian pasta with white sauce, mushrooms and peppers
- Juicy sea bass with vegetables