ingredients:

• 150 g of fresh spinach
• 150 g of lettuce leaves
• 3/4 cup of blueberries
• ½ kilo of mandarins, in slices and peeled
• 70 g peeled pecans
• 02 tbsp Parmesan
• For the vinaigrette
  • 02 tablespoons of vegetable oil
  • 02 tablespoons of white vinegar
  • Salt and pepper

preparation:

To defoliate and to cut with the fingers the spinach and the lettuce.
Mix the cut leaves, tangerines in segments, pecans, blueberries and Parmesan cheese in a bowl; add the vinaigrette a few and serve.

ingredients:

• 02 tbsp soy sauce
• 03 tbsp mustard
• 02 tbsp White vinegar
• 01 pinch salt, pepper and cumin
• Pork ribs 350 g
• 02 tablespoons ground garlic
• 1/4 cup sugar
• 1/2 tbsp chopped thyme
• 05 tangerines made juice (juice)
• 01 peeled tangerine segments
• 02 tablespoons of corn starch
• 04 tbsp Vegetable oil

preparation:

Dress the pork ribs with salt, pepper, cumin, ground garlic, mandarin juice, vinegar, cinnamon and thyme.
To seal in a frying pan the rib dressed on all sides and then finish cooking in the oven at 220°C for 20 minh.
For the sauce: in a pan add the mandarin juice together with the sugar and stir. Add the previously hydrated corn starch in half a cup of water, stir to form a homogeneous sauce and finally add the tangerine segments. Once the ribs are cooked, mix them with the mandarin sauce and serve.

ingredients:

• Semifredo
  • 1/2 cup of evaporated milk
  • 1/2 cup of milk cream
  • 1/2 cup condensed milk
  • 04 buds
  • 02 spoons of diluted cornstarch
• Vanilla
  • 01 tangerine segments
  • Tangerine coulis
  • Juice of 02 tangerines
  • 01 tangerine segments
  • 150 g of white sugar
  • 02 tablespoons cornstarch
  • 01 sheet of collapis or colapez

preparation:

For the semifredo:
In a saucepan, mix the yolks with the condensed milk and the diluted cornstarch, mix constantly with the help of a spoon, once it breaks the boil, remove from the heat and add the rest of the ingredients together with a sheet of diluted colapez, put in a mold and refrigerate.
Add segments of tangerines when you put the mixture into the mold.
Preparation of coulis:
Mix all the ingredients in a saucepan until you are ready. Let cool. After cooling 6hrs. Unmold and serve with the cold coulis.

ingredients:

Recipe for 08 people
• 01 package of wantan dough. (noodle dough)
• 300 g of fresh cheese
• 150 g english ham
• Oil c / n.
• 01 avocado
• 02 tbsp Parmesan
• 01 diced tomato
• ½ chopped onion in squares
• 1/8 chopped rocoto very small or liquefied
• Lemon, salt, pepper (to taste)

preparation:

Guacamole sauce:
Peel the avocados and crush them with a fork, mix if you want with a little mayonnaise, but season only with lemon, salt and pepper. Add the tomato, onion and rocoto.
Tequeños:
Fill the wantan dough with cheese and ham. Fry them in a pan with the oil very hot and in a regular amount. When removing them from the pan, put them on paper towels so that they absorb the oil.
Serve them accompanied by salsa with avocado.

ingredients:

• For the mass
  • 250 gr potato (preferably yellow)
  • Juice of 01 lemon
  • 03 tablespoon of yellow pepper cream
  • 120 ml vegetable oil
  • Salt and pepper
• For the filling
  • 01 sliced tomato
  • Mayonnaise
  • 150 g shredded chicken
  • 01 avocado

preparation:

For the dough:
Parboil the potatoes in water for approximately 15 min. peel and press. Mix with salt, pepper, aji cream, lemon juice and oil until a homogeneous mass is formed.
For the filling:
Cut the tomato into slices, cut the avocado into thin slices and mix the mayonnaise, salt and the frayed chicken.
Put in a mold greased previously with little oil: a part of the mass of potato, sliced tomato, avocado in sheets and the chicken mixture and arrange in the mold, then add the other part of the potato dough and remove with be careful the mold. And decorate with pieces of avocado.

ingredients:

• 02 whole-wheat bread toasts
• Coarse salt
• Freshly ground pepper
• 02 tbsp olive oil
• 01 avocado
• For humus:
  • 200 g cooked chickpea
  • 02 tbsp olive oil
  • Salt and pepper
  • Juice of 01 lemon
  • 01 tbsp minced garlic

preparation:

Blend all the ingredients for the humus to form a homogeneous mass.
Cut the avocado into slices.
Serve:
Place the hummus on the toast, avocado on plates and finally a churro of olive oil, salt and pepper. To serve.

ingredients:

• 05 white asparagus
• 100 g bacon
• 100 g chedar cheese
• 02 tablespoon butter
• Salt and pepper freshly ground to taste

preparation:

Parboil the asparagus for 05 min in a little water.
Allow to cool and put on a plate butter, asparagus, bacon and cheese on top of the asparagus; and, then, put in the preheated oven at 220°C for 10 min.
Remove them and finally add salt and pepper to taste.

ingredients:

• 05 white asparagus
• 50 g of butter
• 50 g of flour
• 100 g of ham
• 150 ml evaporated milk
• 70 g of parmesan cheese
• Salt and oregano freshly ground to taste

preparation:

Parboil the asparagus for 05 min in a little water. Reserve.
Bechamel sauce
With ham:
In a saucepan, mix the butter and flour until it forms a homogeneous mass, add water and stir with a wooden spoon, finally add the milk and salt. Let boil while stirring and add the chopped ham.
Finally:
Put on a plate butter, asparagus, Then bathe in bechamel sauce, parmesan cheese and ground oregano.
Put in a preheated oven at 220°C for 05 min, let grill, then remove and serve.

ingredients:

• Organic lettuce leaves
• 1/2 small cut onion
• 1/2 avocado Hass
• 70 g of ham
• 04 units cooked white asparagus
• 1/2 sliced tomato
• Mustard vinaigrette
• 02 tablespoons of mustard
• 01 tablespoon of white vinegar
• 02 tablespoons of water
• 02 tablespoons of vegetable oil
• Salt to taste

preparation:

For the vinaigrette:
Mix all the ingredients and reserve.
Cut the avocado into slices.
For the salad:
Mix all the ingredients and serve on a plate, add the vinaigrette.