Fresh spinach leaves

The recipe is taken from the magazine "Culinary Workshop".

Halloumi on a skillet is a traditional Greek dish that combines tender cheese with the spicy aroma of rosemary and fresh vegetables. Halloumi cheese, known for its dense and elastic texture, is grilled in a hot skillet until it develops a golden crust and rich flavor. The garnish of spinach, cherry tomatoes, and garlic adds freshness and a slight tang to the dish. Olive oil enhances the depth of flavor while sea salt accentuates its naturalness. This dish is perfect as an appetizer or light main course, especially on warm summer evenings. It can be served with sauce or fresh herbs for an authentic Mediterranean delight.

A quick breakfast of lavash with cheese, sun-dried tomatoes, and spinach is an exquisite combination of simple ingredients turned into a hearty and aromatic dish. The lavash soaked in an egg-sour cream mixture becomes tender and airy, while its golden crust pleasantly crunches. Sun-dried tomatoes add a slight tang and rich flavor to the dish, while fresh spinach adds a touch of greenery and freshness. Melted cheese binds all components into a harmonious blend, making this breakfast truly comforting and appetizing. The simplicity of preparation and availability of ingredients make it an excellent choice for a quick yet delicious start to the day.

Recipe by Mikhail Mishchenko, chef of the Valenok restaurant.

Chef Yaroslav Inshakov (Septa wine bar) shared the recipe with us.

The recipe was shared with us by the chef of the Modus restaurant Andrey Zhdanov.

A restaurant version of an old cold soup is prepared in "Zaseka" with three fish products: salmon, sturgeon and shrimp. But even if you don't have sturgeon on hand, take note of the principle of making such botvinya : in addition to beet tops, which gave the soup its name, it uses spinach chopped in a blender. It gives the soup thickness, freshness and an emerald hue. Yes, and only sour kvass, okroshka, is appropriate in botvinya. The recipe was shared by Timur Lyasnikov, chef of the restaurant "Zaseka" (Penza).

Chef Akmal Khodjaev shared with us a recipe from the menu of the restaurant "Inzhir".

Recipe from Thibault Villanova's book "Cooking Like in Anime. Recipes for Real Otaku!".

Italian omelette with the main Italian heroes - mortadella sausage and two types of cheese. Do not replace the leek with any other onion - you will get a completely different dish. Recipe from the menu of the Dolce far niente restaurant by brand chef Ilya Romanov.

This light and refreshing salad is a true embodiment of flavor and health harmony. European cuisine is renowned for its balance of simplicity and sophistication, and this recipe is no exception. Juicy spinach leaves provide freshness, sweet pepper adds a crunchy texture, while avocado brings creaminess and nutritional value. The honey-lemon dressing unites all ingredients into a single symphony of taste – the sweetness of honey complements the light tartness of lemon, while olive oil enriches the salad further. It’s an ideal dish for a light lunch or as an accompaniment to the main menu, perfectly pairing with fish, meat, or simple toasts. It can be served at festive tables, surprising guests with its unique flavor combination. The simplicity of preparation makes this salad a favorite choice for those who value health and gastronomic pleasure.

Baked brie with berries is an exquisite dish that combines the tenderness of melted cheese with the rich flavor of forest berries. This recipe belongs to author cuisine, playing on the contrast of creamy, slightly nutty brie cheese with the sweet-sour notes of blueberries and currants. The roots of this dish trace back to French traditions—baked brie has long been a symbol of cozy gatherings and gastronomic delight. Baked herbs like thyme and rosemary add a spicy aroma that makes the dish even more expressive. Serving it on fresh greens with balsamic cream gives the dish lightness and balance. It’s an ideal appetizer for a festive evening or romantic dinner, especially when paired with a glass of white wine. Easy to prepare but leaves an unforgettable impression on gourmets!

Recipe from the chef of the restaurant "Porto Mykonos".

Ham roll with egg is a refined and simple recipe that combines the tenderness of turkey with the rich notes of sun-dried tomatoes and fresh herbs. The origins of this dish trace back to modern gastronomic experiments where classic ingredients take on new forms. Juicy scrambled eggs, aromatic spices, and spinach leaves are wrapped in a thin layer of ham, creating a harmonious balance of flavors. A light crispy crust after frying adds textural variety, while dill completes the composition with fresh nuances. This roll is perfect for breakfast, snacks or festive treats, delighting with its simplicity and elegance. Serve with crispy toasts or fresh vegetables to highlight its appetizing flavor nuances.

Creamy vegetable stew is a delicate and aromatic dish that combines the rich flavors of fresh vegetables with creamy softness. It embodies the art of gourmet cuisine, creating a harmony of spices and textures. The combination of eggplant, ramiro pepper, bell pepper, and tomatoes adds juiciness to the stew, while ginger and garlic provide spiciness. Creams, mustard, and sour cream enrich the flavor with softness and depth. The dish is perfect for a cozy home dinner and pairs well with rye bread or grain sides. It can be served as a standalone dish or as an accompaniment to meat or fish. The stew warms you up and fills you with energy, making it an excellent choice for cold evenings.