Vegetarian menus unveiled for early August in Italy and Spain

An Italian vegetarian menu for August 4 features a fresh melon‑and‑feta salad, a baked gratinated rice dish with carrots, zucchini and eggplant, and a coconut blancmange served with a plum‑coulis. The Spanish menu for August 5 offers Orly‑style eggplant glazed with cane‑sugar honey, traditional patatas a lo pobre cooked with olive oil, and a no‑bake speculoos‑cookie cheesecake with cinnamon flavor. Both menus highlight seasonal summer vegetables, simple home‑cooking techniques, and desserts that can be prepared in advance, aiming to provide families with light yet satisfying vegetarian meals.

The recipes stress the use of readily available ingredients—such as fresh melons, local olive oil, and pantry staples like speculoos cookies—making the dishes accessible to home cooks across the two countries.