On a hot summer afternoon we can prepare extremely different dishes: either spicy grilled meat or light vegetable dishes or salad. I definitely like the second option. Because the weather spoils us with sun and blue sky, I often prepare many kinds of vegetable dishes. Today, barley groats, my favourite asparagus spears and grilled vegetables (pepper and courgette) were my choice. The crunchy sauce with cashew nuts and pistachios was an excellent addition to this meal. Parsley was also an indispensable ingredient, and not only as a decoration. "Heaven" said my husband. Maybe you would also like it?

Ingredients (for 2 people)
100g of barley groats
1 small courgette
1 pepper
a bunch of asparagus spears
2 tablespoons of olive oil
sauce:
a handful of cashew nuts
a handful of pistachios
1 tablespoon of honey
2 tablespoons of lemon juice
2 tablespoons of olive oil
2 tablespoons of water
parsley

Have you ever thought about what would be the perfect lunch to take to work? Anyone who has even once made the mistake of taking hunter's stew or fish knows that it can't be either of those . Well, unless we want it to be our last lunch in the office or for our co-workers to remember us for a very long time. Our lunch should be easy to reheat or something you can eat without reheating. Therefore, salads enriched with groats (of course without garlic sauce) would be an excellent choice. It is great if your lunch is as yummy after reheating as just after cooking and also if it looks beautiful. When we put it all together we have a perfect lunch or... we have to go to a nearby restaurant.

Sometimes my husband asks me to prepare lunch for work, thanks to which I have made many kinds of pasta, colourful groats, salads and pancakes. You can find the recipes in my blog. Today I would like to share with you the recipe for a new lunchtime meal: stuffed kohlrabi with quinoa, pepper and nuts. I found the idea for this dish in the Lidl cookery book. I made the stuffing by myself.

Ingredients:
4 kohlrabies
1 red pepper
1 onion
2 cloves of garlic
half a chili pepper
100g of quinoa
3 tablespoons of chopped chives
a handful of cashew nuts

Big mushrooms tempt me every time they are in the shop. There are enough in the pack for dinner for two people. This time I bought them and prepared a fast and very yummy lunch for me and my husband – stuffed mushrooms with spinach. This dish has only one fault. It is necessary to prepare it and eat it at once, because after reheating it isn't so yummy.

You can prepare the stuffing for the mushrooms with the ingredients you have in the fridge. You can use groats, cheese, vegetables or meat. Use a ready recipe or make your own combination. The choices are endless.

The recipe for the stuffing comes from book "Jeść zdrowiej".

Ingredients (for 2 people)
4 big mushrooms
stuffing
5 tablespoons of cashew nuts
3 cloves of garlic
1 onion
300g of fresh spinach
8 dried tomatoes
4 tablespoons of chopped parsley
100g of feta cheese
1 tablespoon of butter
2 tablespoons of lemon juice
salt and pepper

In my home my grandma was the master of pancakes, crepes and dumplings. Nobody could make such yummy pancakes with apples and such thin crepes as her. Today I adjusted one of her recipes. I added baked pumpkin and corn flour to the dough for classical potato dumplings.

I served mild, beautifully coloured dumplings with sage butter, pistachios and Parmesan. My children like sweet dumplings with breadcrumbs, butter and sugar. I like them fried with stew and fresh salad. All versions are excellent.

Ingredients:
400g of baked pumpkin
200g of boiled potatoes
150g of corn flour
150g of wheat flour
1 egg
salt
2 tablespoon of butter
a few leaves of sage
parmesan and pistachios

There are dishes which in my home mark the change of the seasons. Asparagus spears and cold chard soup mark the beginning of the spring. The summer starts with strawberries and the autumn with plums and pumpkin soup. In the winter groats and courgette reign in my kitchen. Of course now during the winter we can buy fresh strawberries and spinach, but they don't have an intense taste and I definitely like fresh, fragrant seasonal products.

Today I would like to share with you a spring-like and refreshing dish: spaghetti with asparagus spears and avocado in lemon sauce. When I found the recipe in the Lidl cookery book, I decided to prepare it at once. Simple, seasonal, and spaghetti and asparagus spears as well. I didn't need anything else for my happiness. The net result went beyond my expectations. I say only this: heaven in my mouth. In any case, try this dish for yourselves.

Ingredients (for 2 people)
a bunch of asparagus spears
200g of spaghetti
2 spring onions with big green chives
half a chili pepper
1 avocado
1 tablespoon of butter
2 tablespoons of creamy cottage cheese
the peel and juice of half a lemon
1 teaspoon of sugar
salt and pepper
2 tablespoons of almond flakes
2 tablespoons of sunflower seeds