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Originally from the Italian region of Tuscany, this salad also called "Panmolle" is a salad that refreshes and satisfies in a delicious way, because the mixture of the tomato, with the aromatized toasted bread, the basil and seasonings, make consuming it a true pleasure. This is a salad that admits a great variety of ingredients, but to which we have added those that, in our opinion, give a greater harmony of flavors and accents to the dish. In addition, in this recipe we leave you a trick so that the bread is more textured, tastier and with an irresistible touch.

The momos are originally from South Asia, specifically from Tibet. Over time, and due to the exodus of Tibetans who found refuge in Nepal in the 1950s, they also became popular in that country, where they have become one of the most important dishes in the national cuisine.

This recipe translates into an exquisite combination of accents by mixing the subtle notes of the artichoke with the intense flavor of the vegetable sobrassada and the creamy mouthfeel of the potato cheese.

This recipe is wonderful to enjoy with the delicious contrast that is generated between dates and cream cheese, as well as that created by the different textures, where the creaminess of the cheese embraces the solidity of the pistachio pieces.

Since the recipe was introduced and popularized by the Campbell company in the 1950s (when it and other companies in the sector began to accompany their products with recipes in which consumers could use them), the Green Bean Casserole has become a must-have for 'Thanksgiving' dinner in millions of American homes, where it is served as a special side dish every last Thursday of November.

The original name of this recipe is ' Pommes de Terre à La Boulangère ', since initially, this dish of French descent was made in bakery ovens, as houses did not have their own oven. Thus, to prepare these potatoes, they were taken to the boulangerie , where the baker would bake them, taking advantage of the remaining heat from having baked the bread.

There are thousands and thousands of possibilities when it comes to making croquettes, so to the mushroom and walnut croquettes, seitan and pine nut croquettes and pumpkin, leek and tofu croquettes, we now add these irresistible vegetable cheese and caramelized leek croquettes.

This celery cream is an ideal dish to enjoy an original and balanced starter, with a crispy touch, and a fresh and delicious flavor, the result of combining a slow-cooked sauce and vegetables with a light and refreshing aroma.

This mushroom and cashew pâté is ideal for those days when you don't feel like cooking a lot but it seems something appetizing. Cooked with a tasty stir-fry, the flavor of this spread is warm and aromatic, with a semi-sweet touch and a variety of nuances that give it a delicate and velvety flavor that is very tasty.

This artichoke cake is a savory cake with a smooth, creamy flavor and a very delicate point of artichoke.