It is asparagus season, so we eat it very often. Soups, salads, lunch and snacks – I think the only thing I haven't served asparagus with is cherry jam , because I have already done asparagus with fruit. Today I have a very quick and easy, but very delicious, lunch with asparagus in the main role. I added gorgonzola cheese sauce to pasta and unsalted pistachios. The dish looks delicious. What a shame the asparagus season is so short.

Ingredients (for 2 people)
150g of penne
1 bunch of asparagus spears
150g of 30% sweet cream
100g of gorgonzola
1 clove of garlic
half a teaspoon of butter
a fistful of pistachios
pepper

Pad thai is definitely my daughter's favourite dish. She almost always chooses pad thai with shrimps, but tofu or chicken is also acceptable. Because we make it often in our house, we experiment and add different ingredients. But it basically remains the same. Delicious wheat pasta, omelette, tofu, beansprouts, nuts and perfect sauce, which is prepared by our pad thai master – my daughter. This time I used salmon fillet and asparagus, which has begun to show themselves on market stalls. And what is your favourite pad thai dish?

Ingredients (for 4 people)
300g of rice or wheat noodles
4 tablespoons of chopped roasted peanuts
5 tablespoons of mung bean shoots
1 tablespoon of butter
sauce
5 tablespoons of fish sauce
3 teaspoons of lemon juice
1 teaspoon of tamarind paste
3 tablespoons of sugar
2 tablespoons of chopped chili pepper
Mix all the ingredients of the sauce. You can heat it a bit to dissolve the sugar more easily.

Lunch without meat? No problem. Now, when you can read everywhere about substitutes and supplements, you can make a dish in the "without" style. One of the most pleasant cookery books about "without" diets with theory and interesting recipes is Lidl's book "Jeść zdrowiej" ("Eat more healthily"). You can find details inside about a diet without meat, a completely vege diet, without dairy, without eggs and without gluten. I search for inspiration in it. Today I offer you a lunch dish without meat. I replaced it with tofu and chickpeas. I propose oyster mushrooms, tofu, chickpeas and spinach in curry. I served it with rice, but you can also use delicious kasha, pasta or bread. Try it, because it is worth it!

Ingredients (for 4 people)
200g of natural tofu
150g of chickpeas (boiled or from a tin)
200g of oyster mushrooms
1 fresh red pepper
1 shallot
2 cloves of garlic
a piece of chili pepper
300g of fresh spinach
400ml of coconut milk
2 tablespoons of oil
2-3 teaspoons of yellow curry paste
half a teaspoon of curcuma powder
half a teaspoon of sweet paprika
salt and pepper

The first day of spring this year wasn't a spring day at all. Freezing wind, rain followed by snow, and mud underfoot. You don't want to kick the proverbial dog out of the house. Unfortunately, my real four-legged friend needed to go for walks and at least one very long one. After coming back home the only thing I dreamed about was a bowl full of hot aromatic soup. Fortunately, the preparation of pepper soup with parmesan is very quick and you can relish the warmth spreading inside your body. Whoever invented soup was a very wise man.

The recipe for this soup comes from the TM cook book, but you can easily prepare it in a typical pot. Serve it with herby toasts. For us it tastes better this way.

Ingredients:
150g of yellow pepper
150g of red pepper
1 shallot
100g of grated parmesan
1 tablespoon of butter
1 teaspoon of tomato concentrate
500ml of vegetable bouillon
2 teaspoons of sweet smoked paprika
1 teaspoon of spicy paprika
50ml of 30% sweet cream

We like all kinds of cutlets, even those which only look like cutlets but inside they don't have a single gram of meat. For a few years I haven't needed to hide the ingredients from my children. They like vegetable cutlets just as much as I like them. Sometimes I serve vegetable cutlets with fresh salad, and sometimes, just like this time, I serve them in tomato sauce. I love the kind of lunch when I can eat to my heart's content and without remorse. If I make a lot of cutlets I serve them cool the next day. There is never a shortage of cutlet lovers.

Ingredients:
cutlets
100g of dried millet groats
1 shallot
2 cloves of garlic
1 carrot
2-3 tablespoons of chopped parsley
1 egg
2 tablespoons of parmesan
1 teaspoon of smoked sweet paprika
½ teaspoon of curry powder
1 teaspoon of butter
salt and pepper
bread crumbs
oil for frying
sauce
500ml of passata
1 yellow pepper
1 onion
1 teaspoon of butter
2 cloves of garlic
1/2 chili pepper
1 teaspoon of oregano
a fistful of black olives