I want a quick and delicious menu to make in September

Ah September! As much feared as expected, this month marks the start of a new chapter but also strong demands on the energy level. Even if the clocks seem to be ticking faster this month, there is no question of only eating prepared or very basic meals. We can do well, in record time. You just need to think about your weekly menus intelligently.

On the protein side, eggs, canned fish, pork or chicken ham, or legumes for vegetables, are inexpensive options that are easy to adapt. Vegetables to be enjoyed as raw vegetables such as salad, tomatoes, radishes, cucumber, spinach, are easily made into mixed salads. We also think of vegetables which can be enjoyed both raw and cooked, such as cauliflower, zucchini, button mushrooms, or fennel.
Zucchini, for example, cut into spaghetti, garnished with a poached egg – or otherwise if the technique impresses you – is an ideal starter for a quick menu to prepare in September, to stock up on dietary fiber and vitamins.

For dishes, we think over time. Understand, family dishes to prepare in the oven or not, which last several days such as savory tarts, quiches, gratins, etc. For this game, the apple camembert puff pastry tart is perfect. In just 10 minutes of preparation, it is ready to sunbathe.

For dessert, as for the main course, if you have little time during these back-to-school times, opt for a preparation that can last for several days, without loss of flavor or texture. For example, Carrie Solomon’s puffed rice choco-tahini, crispy bars made from flaked almonds, puffed rice and tahini of course, all coated in melted chocolate. Extremely simple, this recipe to prepare a little in advance only requires a saucepan to melt the butter and chocolate, and a dish to pour the preparation which must harden in the fridge.
If you can’t find puffed rice on your supermarket shelf, look at organic grocery stores.