Chard (Swiss chard)

Shrimp spring rolls are a light and exquisite dish of Pan-Asian cuisine that captivates with its freshness and balance of flavors. These rolls originate from Vietnam, where they are traditionally served with a fragrant sauce, creating the perfect combination of crispy texture and tenderness of seafood. Thin rice paper wraps juicy shrimp, crunchy cucumber, spicy arugula, and creamy cheese that gives them a special texture. The addition of Swiss chard and a pinch of black pepper enhances the flavor profile, making the dish truly multifaceted. Perfect for a light snack or an elegant dinner, these rolls can be served with various sauces to highlight their natural taste and freshness of ingredients.

Ligurian pansotti with walnut sauce is a classic dish of Italian cuisine from Liguria. These tender dumplings, filled with a mixture of fresh herbs and ricotta, embody the lightness of Mediterranean gastronomy. The thin handmade dough envelops the fragrant filling, while the delicate walnut sauce gives the dish a soft creamy texture with a subtle nutty bitterness. The taste of pansotti is a balance of fresh herbs, creaminess of cheese, and spice from nutmeg. This dish is perfect for a warm family dinner or a romantic evening, revealing the richness of Italian traditions and highlighting the simplicity yet sophistication of local cuisine. Serving with a drizzle of olive oil and fresh parsley makes each portion a true culinary masterpiece.

Kohlrabi salad is a light, refreshing dish that embodies the simplicity and elegance of Russian cuisine. Kohlrabi, with its delicate sweet flavor, harmoniously pairs with a mix of greens—arugula, spinach, and Swiss chard—adding richness and textural variety to the salad. Ramiro pepper adds juiciness and a hint of sweetness, while a tangy dressing made from Greek yogurt, mayonnaise, and two types of mustard—whole grain and Dijon—gives the dish a delicate spiciness. Notes of garlic and apple cider vinegar enhance the depth of flavor, making the salad a versatile complement to meat and fish dishes. It’s a wonderful choice for a summer lunch or light dinner that combines freshness, nutrition, and refined gastronomic palette.

Salad with black caviar is an exquisite dish of French cuisine that embodies sophistication and balance of flavors. Its base is fresh greens: arugula, chard, and spinach, creating lightness and richness. Sweet yellow cherry tomatoes add brightness, while a spicy sauce made from two types of mustard, garlic, balsamic vinegar, and olive oil reveals depth of flavor. Black caviar is the main accent, symbolizing luxury and gastronomic refinement; it adds a delicate salty note complemented by crunchy sesame seeds. This salad is not only aesthetic but also nutritious: it is perfect as an appetizer for a festive dinner or a light dish for gourmets.

The recipe was shared by Septa bar chef Yaroslav Inshakov.

Another prototype for our garden treats is zhengyalov-hats. Translated from Armenian, it means "flatbread with herbs", which accurately defines the essence of this dish. As a rule, zhengyalov-hats is prepared in the mountains and using more than 40 types of different herbs. To be honest, we didn't have that much growing in our garden, but it turned out delicious with the tops of the middle zone. Important: the flatbread with herbs is especially good in the presence of something fermented. You can either dip it in matsoni or add cottage cheese to the filling. We went the second way.

As soon as you say "pesto", Italy immediately comes to mind with its warm sea, picturesquely hung linen on old balconies and wind with the scent of herbs. Of course, it is best to make pesto from basil - with its royal aroma . But you can experiment with any garden leaves, and so that it is not painfully bland, add mint, parsley, garlic and any aromatic cheese you can find to the thick of the grated tops. We made herb pesto for spaghetti, but you can simply spread the green sauce in a thick layer on fresh, crispy white bread, sprinkle with crispy nuts, grated cheese and squint with pleasure.

A pure experiment — classic Asian spring rolls with nasturtium leaves instead of green salad. To be honest, this was the first time we tried nasturtium and were amazed at how bright these round leaves tasted — fresh, light, but with a hint of bitterness. That's how the recipe was born: sweet peaches, tender shrimp, salted caviar and nasturtium, which balances the taste. To be honest, we didn't want to drown out such a delight with overly explosive Asian sauces, so we settled on a light and smooth aioli.

Chickpea salad with radish and yogurt dressing is a harmonious blend of freshness, crunchiness, and tenderness. Its base is nutritious chickpeas complemented by juicy vegetables: radishes, sweet peppers, and romaine lettuce. Fresh cilantro and mint add a special zest to the dish, while an airy yogurt dressing with tahini, garlic, and honey completes it. This dish is inspired by Mediterranean cuisine principles where fresh ingredients and light sauces create unique taste experiences. It's an ideal option for a light dinner or as an accompaniment to a main course. It can be served chilled to highlight the refreshing flavor, while the nutty notes of sesame seeds add depth to the taste. Such a salad is a find for lovers of healthy and exquisite cuisine.

A ton of ingredients, including apricots - they're going to be turned into a sauce and poured over the chickpeas, peppers, radishes and feta.

This signature salad is a true work of art, where the freshness of juicy spinach and Swiss chard harmoniously intertwines with the sweet-sour note of dried cranberries, the gentle sweetness of pear, and the crunch of pecan nuts. A unique sauce made from baked apple with mirin, miso paste, and sake adds a refined depth of flavor to the dish. The origins of this recipe lie in the art of gastronomic balance, blending Japanese accents with European traditions. Perfect as an exquisite appetizer or a light, nutritious dinner that offers a sense of freshness and tranquility.

Beet and tofu salad is a harmony of flavors and textures, combining the earthy aroma of roasted beets, the tenderness of tofu, and the freshness of chard. The dressing with Dijon mustard, honey, and lemon juice adds a light spiciness and sweet depth to the dish. This authorial creation is a play of contrasts and balance, suitable for those seeking a healthy yet unusual salad option. Rich in micronutrients, it is nutritious and beneficial, while the exquisite combination of ingredients makes it worthy of a place on festive tables or gourmet menus. The salad can be served as a standalone dish or as a refined complement to the main dinner.

Lots of Swiss chard and a fair amount of cottage cheese. A traditional Italian Easter pie. The recipe was shared with us by the official information portal about tourism and events in Genoa visitgenoa.it.

This is how they prepare the salad at the Moscow restaurant Krombacher Beer Kitchen.

Recipe by Alexey Kogay, chef of the restaurant "Sakhalin".