Kenyan green beans

Chef of the Champ Bistro restaurant Arina Zhuravleva shared the recipe with us.

The recipe was shared by Septa bar chef Yaroslav Inshakov.

Vegan chef of Perelman People Kirill Gubin shared the recipe with us.

This green salad with broccoli, quinoa, nuts, and marinated mozzarella is a true work of art in the culinary world. Inspired by modern healthy eating trends, it combines the freshness of greens, the tenderness of cheese, and the nutty texture of quinoa and cashews. Its flavor palette unfolds through two sauces: a refreshing orange and a velvety cream cheese with hints of spinach and cilantro. The dish's highlight is the marinated mozzarella infused with citrus notes. This salad is perfect as a light lunch or dinner and will also adorn any festive table. Topped with raspberry powder, it gains a vibrant accent and special charm. It’s not just a salad; it's a harmony of taste and texture embodied in every detail!

A light Mediterranean appetizer in every sense from Luciano Casale, chef of the Salumeria restaurant. Green beans, onions, sweet Baku tomatoes, pine nuts, shrim

The salad from Viktor Beley, concept chef of Seafood Bar, is made according to the principle of "do no harm" - there is nothing overly high-calorie or unhealthy in it, and even mayonnaise mixed with wasabi does not so much weigh down the dressing as add intrigue to the taste. With a hot sauce, the salad made from broccoli, green beans and green onions does not seem overtly herbaceous. And against a green background, the white and pink shrimps look especially elegant.

Vladimir Chistyakov, chef of BURO TSUM, shared the recipe with us.

Flounder with green vegetables is an elegant dish of Italian cuisine that combines the tenderness of fish with the vibrant flavors of fresh vegetables. The recipe's origins trace back to Mediterranean gastronomy traditions, where natural ingredients and simplicity in preparation are valued. Crispy broccoli, beans, and spinach add freshness to the dish, while almonds provide a pleasant texture. Flounder sautéed to a golden crust in butter harmoniously complements a creamy sauce made from two types of cheese with aromatic herbs. This dish is suitable for both an exquisite dinner and a light lunch, delighting with its balance of flavors and exquisite presentation.

Green salad with avocado and herb dressing is a light, refreshing dish that combines the creaminess of avocado, the crunch of fresh vegetables, and the aroma of fragrant herbs. Its origin is linked to the modern pursuit of healthy eating, uniting ingredients rich in vitamins and healthy fats. Kenyan beans, asparagus, young spinach, and cucumbers create freshness and textural variety while olives and artichokes add zest. The dressing made from olive oil, Dijon mustard, apple cider vinegar, and a mix of herbs gives the salad a distinctive flavor. This dish is perfect for a summer lunch, a healthy snack or as a side to a main course. It can be served as a standalone treat or complemented with protein ingredients like quinoa or chicken. It's a salad that combines ease of preparation with exquisite taste.

Fillet of sea bass with green vegetables and creamy sauce is a dish that embodies the freshness of Mediterranean cuisine. Spanish traditions are marked by respect for natural ingredients, and this recipe is no exception. The tender sea bass fillet is steamed to retain its juiciness, while the green vegetables—asparagus, peas, broccoli, and beans—are sautéed in olive oil to fill with aroma. The main highlight is the creamy sauce with gorgonzola, onion, garlic, and white wine that adds softness and depth of flavor to the dish. This refined yet easy-to-make recipe is perfect for special dinners and highlights the richness of Spanish gastronomy. It pairs perfectly with a glass of white wine, enhancing its complex notes.

The birthplace of Indonesian salad is considered to be the island of Java, where it is still a local specialty. There are many variations of this dish, but the main one is considered to be a combination with boiled eggs, beans and tofu. The main feature is peanut sauce, which is generously poured over the entire plate.

Olivier is one of the most popular salads in Russian cuisine, created in the 19th century by French chef Lucien Olivier. This version is particularly tender due to the combination of sour cream and mayonnaise that gives it a creamy texture. Beef tongue adds a piquant touch, while fresh basil provides an aromatic note. Carrots boiled in carrot juice enrich the flavor, making it softer and more intense. Pickles add a contrasting tanginess, while Kenyan beans and green peas bring freshness. The dressing made from olive and lemon juice highlights the balance of ingredients. The dish is served with quail eggs and Borodinsky croutons, creating a beautiful composition. This salad is perfect for festive tables, surprising guests with its unconventional take on a classic recipe.

Pomelo and shrimp salad is a vibrant dish of Pan-Asian cuisine that combines the freshness of fruits and seafood with an exquisite balance of sweetness, acidity, and umami. The main ingredient is pomelo, considered a symbol of abundance and prosperity in Southeast Asia. Juicy citrus pieces harmoniously complement crunchy cucumbers, Kenyan beans, and grapefruit segments. Crispy peanuts and sweet lychees add textural complexity, while pomegranate seeds provide freshness. Fried shrimp in a light coating of egg yolk and starch create a contrast between the crispy shell and tenderness inside. Fish sauce unites all flavor nuances, while cilantro and black sesame complete the composition. This dish is perfect for a light dinner or festive table where each ingredient highlights the complexity of taste and sophistication of Asian gastronomy.

This refined salad is the embodiment of freshness and elegance in French cuisine. It harmoniously combines tender green leaves, creamy avocado, crunchy asparagus, and juicy Kenyan beans, creating a balanced flavor with light nutty and herbal notes. The addition of edamame and zucchini brings textural variety, while the sweet-sour apple and refreshing cucumber add zest. The dressing made from olive oil, apple and lemon juices gives the dish a subtle tanginess and enhances the natural flavors of the ingredients. This salad is an ideal complement to a light summer dinner or an elegant lunch, especially when paired with a glass of white wine. The presentation is adorned with a sprig of fragrant dill, making the dish not only a gastronomic delight but also a visual pleasure.

Nicoise salad with tuna is a true gastronomic delight that combines the freshness of vegetables, the richness of tuna, and the tenderness of eggs. Inspired by Mediterranean cuisine, this salad surprises with a balance of flavors and textures: crunchy cucumbers, sweet tomatoes, spicy red onions, and tender beans harmonize with juicy tuna cooked to perfection. The olive oil dressing enhances the natural flavors of the ingredients while fresh lime adds a light tanginess. The dish's uniqueness lies in its nutritional value and versatility – it can serve as a light dinner or a vibrant treat at a dinner party. Each bite carries the summer mood and warmth of Greece, while the exquisite presentation with egg and parsley turns this salad into a culinary masterpiece.