Per Redaccio-consumer-eroski / AMIC /Tot Sant Cugat/ Foodies on Menorca - The change of seasons brings changes in the wardrobe. Also in the kitchen. Salads, cold soups and other light dishes give way to steaming pots full of broths and stews, which will warm the body and stomach equally in the coming months. It is time to fill the jars of legumes and empty the freezer to satisfy it with broth capers.

Advantages of spoon dishes

These dishes are good for the body. When made with legumes, vegetables, meat or fish, they are very nutritious options, with a large amount of vitamins, minerals and essential amino acids. In addition, they warm us up: what could be better when arriving home on a cold day than a steaming bowl on the table?

They are also economical dishes: when cooked in large quantities, the cost per dish is much lower, and they can be made with inexpensive ingredients: legumes, tubers, vegetables, pasta, rice, etc.

They help us save time. They can be prepared in large quantities, distributed in containers and frozen to eat at another time. By prioritizing the use of vegetables, greens and tubers, we obtain very healthy dishes.

And they are very versatile. In one pot, you can make an infinite number of dishes with the ingredients we have in season.

Traditional, satisfying and nutritious flavors

The traditional recipe book offers us a multitude of nutritious ideas that we can include in our kitchens. Many of these preparations are born out of necessity, having to cook something for a large family that is substantial with few ingredients. That's why many of these recipes are economical, easy and versatile.

Now that we are in the season of broth and stew, soup with noodles will comfort us on cold days.

We also have legume dishes such as chickpeas cooked with potatoes, stir-fried, chard or spinach, in addition to pork, if we want.

There are also those that include animal protein, such as panadera de peix, nutritious, when made with fresh fish, potatoes and various vegetables or fish or meat broth rice, in addition to dishes from our old recipe book such as noodles with ray fish or with red cat fish, oliaigua with cabbage or garlic soup.