Good Lifestyle

If you do not do itAm we on Instagram Yet you may have missedShelly Westerhausen WorcelRecipe and recipe developer, show us the most sumptuous lunch spread over our Instagram stories. The diffusion it posted came from his last recipe bookTables and Spreads: a guide guide for beautiful snacks, intimate gatherings and inviting holidays. The book is all about easy retention, small gatherings and recipes for the meals of the week. The book was inspired by the answers and suggestions of the first book of Worce,Trays and boards.

The Farro de Worcel's Farro salad, a simple ricotta dip and cacio e pepe eggs are part of this fast, easy to package protein lunch. (In touch:100 recipes the easiest you can do)

Farro salad is a perfect and refreshing path to addprotein andfiber at your meal. Its pecans add crunch and roasted fluffy of vitamin K; The apples and raisins are adding a certain natural sweetness, blue cheese gives a salt balance and a simple dressing browsing the greases and the healthy flavor. In addition, eggs are full of protein, which means that this lunch spread covers all bases.

Once all these recipes are done, enter a card and place your Ricotta dip in the center, add your eggs cacio e pepe, as well as vegetables you want with this dip. WORLEL recommends adding toast, red cabbage leaves, cucumbers, assorted nuts, cherry tomatoes tri-colored, organic violet carrots and oranges by half, half beets, mini-peppers, peas, peas. distorted by half and slices of water beet.

For more snack plank ideas, see this recipe for6 healthy recipes to make at home.

Farro salad

You will need

For dressing

1/4 cup of olive oil
1 tablespoon of white wine vinegar
1 C. Chile garlic sauce, or your favorite hot sauce
1 TSP Honey
1/2 c.
1/8 freshly ground black spoon

For salad

1 cup of Farro, rinsed
1 1/2 c. Salt tea, more for seasoning
One can chick, drained and rinsed
2 tablespoons of olive oil
1 leek, garnished, washed, cut in half and sliced ​​in 1/2 half moons
1/3 cup of halves of pecans
1 apple tart, coded and dice
1/4 cup of yellow grapes
1/4 cup crumbled blue cheese
Black pepper freshly ground

How to do it

1. To dress up, whip olive oil, vinegar, chili garlic sauce, honey, salt and pepper in a small bowl to mix.
2. Put aside.
3. To make the salad, first, boil the Farro until it is tender. Drain any excess water and put it aside.
4. Cook your chickpeas on a mixed pastry plate in 1 tablespoon of olive oil and 1/2 c. Salt for 10 minutes in the oven.
5. On another pastry plate, extend a uniform layer of leeks thrown into the remaining olive oil soup spoons and the remaining 1/2 spoon.
6. Once your chickpeas are made on the top of the leeks and place them in the oven for another 10 minutes or until the leeks and chickpeas are brown. Then use a spatula to push the chickpeas mixture on one side of the pastry plate and add the pecans.
7. Let it all cook for another 3 minutes or until fragrant. Remove them from the oven and put them aside.
8. Once the pecans are cool enough to cut, cut and place them in a large bowl to mix.
9. In the same big bowl mix, add the chick peas, leeks, apple seeds, raisins and blue cheese and mix. Water in the bandage and mix again. Taste and add more salt or pepper as needed.

Author Note: This salad can be composed of 2 days to come and stored in a hermetic container in the refrigerator. Leave the salad back to room temperature when servitioning.

Single Ricotta DIP

You will need

1 cup of ricotta
Herbs of your refrigerator
Salt and pepper
Bruine olive oil

How to do it

1. Just add your ricotta to a small bowl to quench and add fresh herbs, salt and pepper.
2. Once it is mixed, delt a small olive oil on the top and a pinch of herbs for decoration.
3. For now, you will add herbs from your refrigerator to a ricotta and a pinch of salt and pepper.

Cacio E PEPE eggs

You will need

2 eggs
2 tat of mayonnaise
2 cups cantaloupes, trenches
2 oz. Shaved Parmesan Cheese
2 grated parmesan citizens
Black pepper freshly ground

How to do it

1. Bring water to a quick boil on high heat. Using a slit spoon, less than 2 eggs in the water and lower the heat with medium or medium-low and simmer for 7 minutes.
2. When the eggs are finished, transfer them to an "ice bath" (2 cups of water and ice) and leave your eggs cool for at least 2 minutes.
3. Break and peel the eggs and cut them into two and smear 1/2 tbsp. Mayonnaise's tea on the cut side of each half.
4. Top each half of the eggs with a shredded parmesan of 1/2 oz, 1/2 cit-cers at c. Grated parmesan and a half-tower of pepper. Serve right away.

Author Note: Eggs can be cooked and stored, not peeled, refrigerated for 3 days before serving. Peelez them and assemble them just before serving.

You can buy the full recipe book on Amazon And do not forget to follow Shelly on his page Instagram @vegetarianventures For more recipes and vegetarian inspiration.

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