A Spring Menu nr 3 / Un menù di primavera nr 3

Here we are with the third appointment with my spring menus (you can check out here the first and second menu). Aren’t you curious to read what’s up for this week? Here are the four courses of the second menu:
Buckwheat Salad with Mixed Sprouts, Avocado and Mint
Lasagna with pears , cream of celeriac and creamy goat cheese
Leeks and Flounder Fishcakes
Anise pudding with rhubarb compote

Living on my own: Brown rice, lentils and red cabbage / Living on my own: Riso integrale, lenticchie e cavolo rosso

From this month onwards, slowly and not in too categorical way, my blog will adapt to a new lifestyle I find myself forced to adopt due to health reasons. Many things will be banned from my kitchen, some of which are not such a big deal (such as red meat, that I already eat very rarely), and others that will be very difficult to accept and implement (cheese and dairy products, and most shockingly baked goods). Despite the general ban on leavened and baked goods I will continue to post recipes for bread and the like, which will be put to the scrutiny of my faithful guinea pigs. Stopping my kneading routine? No sir! I will not deny that right now, as I am typing on the keyboard my mood is anything but positive. While recognizing that a change is necessary acceptance is still very far from my landscape. Funnily enough this recipe, which I had cooked a little before knowing about this major change, aligns itself very well to the diet I will have follow probably for the rest of my life (even thought some occasional transgression will surely occur). Sure a change of diet doesn’t mean I won’t be having good food and this recipe is proof. But let us read more about the beneficial properties of the ingredients employed in this recipe.