Spinach

Cabbage salad with sauerkraut is an unusual combination of freshness and spiciness, inspired by the gastronomic traditions of fermented foods. Sauerkraut adds a pleasant sourness that harmonizes with crunchy ramiro pepper, tender arugula, and spinach. Marinated and fresh garlic add depth of flavor, while capers bring a refined salty-spicy accent. This salad is perfect as a standalone dish or as an accompaniment to meat and fish dishes. It can be served on a festive table or used as a light snack rich in vitamins and beneficial bacteria for digestion. Aromatic, fresh, and balanced — it is an excellent choice for lovers of original combinations and healthy cuisine.

Shirataki rice is a refined dish of Chinese cuisine that combines lightness and rich flavor. Its base is low-calorie shirataki noodles, traditionally used in Asian gastronomy. The harmony of flavors arises from juicy chicken breast, duck fat, and aromatic spices that add richness to the dish. Ramiro pepper adds sweet notes while spinach provides freshness. The light acidity of the tomato sauce emphasizes the balance of ingredients. Due to its low carbohydrate content, shirataki is often used in dietary nutrition and keto cuisine. This dish is perfect for those seeking healthy eating without sacrificing taste.

Recipe from the Touché restaurant.

Lenten millet cutlets are a true find for lovers of healthy and balanced eating. This dish combines the softness and richness of millet, the freshness of greens, the aroma of roasted nuts and seeds, as well as a slight spiciness from tomato paste and garlic. The cutlets are tender inside with an appetizing golden crust outside. Their origin can be linked to the tradition of preparing lenten and vegan dishes that are valued for their rich flavors without meat components. They pair wonderfully with a refreshing green sauce made from avocado and tofu, which gives the dish a creamy texture and a slight tanginess. An ideal option for a light yet nutritious lunch or dinner that offers rich flavor and the benefits of natural ingredients.

Firstly, you need to use jasmine rice: it is very tasty on its own. Secondly, a whole bunch of ingredients will give it additional flavors: olive oil, cilantro with spinach (they will also add colors), chili peppers and white onions with garlic, lime and sugar with salt. It turns out to be an excellent meal, which, like tabbouleh, can be eaten hot or cold.

Recipe by Oleg Azimov, brand chef of the restaurant "Happiness.

A fresh vegetable salad with feta cheese embodies the lightness and freshness of Mediterranean cuisine. Its history is rooted in Greek gastronomic traditions, where feta is an essential ingredient. The salad delights with its rich green color, aroma of fresh herbs, and the delicate, slightly salty taste of feta that harmonizes with crunchy vegetables. Dressed with a mixture of lemon juice, Provençal herbs, and vegetable oil, it acquires exquisite spiciness and pleasant acidity. This salad is perfect as a standalone dish for a light dinner or as a refreshing complement to main courses. It can be served with crispy baguette and enhanced with nuts or avocado for a richer flavor.

Recipe taken from the magazine "Culinary Workshop".

One of the most intense natural green dyes is spinach. To color pancakes well, take 150 grams of spinach, mash it, combine with flour and egg and turn it all into a cheerful green dough .

Andrey Shmakov, chef of the Savva restaurant, shared the recipe with us.

Fresh salad with green peas and garlic-lemon dressing is a light and exquisite dish of European cuisine. Its base consists of crispy lettuce leaves, spinach, and napa cabbage, complemented by juicy cucumbers, tender avocado, and fragrant dill. The green peas add a gentle sweetness, while the garlic-lemon dressing provides zest and refreshing acidity. This salad is perfect for spring and summer menus, enriching the body with vitamins and creating a sense of freshness. It can be served as a light standalone dish or as a side to meat and fish dishes. It is recommended to serve it chilled to highlight the freshness of the ingredients. A great choice for those who appreciate healthy and delicious food!

This salad is an ode to freshness and harmony of flavors, embodying lightness and health benefits. European cuisine is renowned for its ability to combine simplicity and sophistication, and this salad is a vivid example. Crunchy napa cabbage, tender avocado, and juicy apple create a unique texture, while the honey-mustard dressing adds a spicy sweetness with a hint of lemon juice's acidity. This salad is perfect as a light lunch or a refreshing side dish to main courses. It not only pleases the eye but also nourishes the body with vitamins, providing a sense of vitality and comfort. Each spoonful is filled with the freshness of spring and the warmth of home coziness.

A worthy alternative to the more familiar pancakes with red fish. Mackerel gives the pancakes an interesting smoky aroma and at the same time adds satiety and health benefits, because this fish is rich in omega-3 no less than the more expensive salmon. Add fresh spinach to the pancake rolls in addition to the fish pate and you will get a beautiful marble pattern on the cut. And the grayish color of the fish can be enlivened with freshly squeezed pomegranate juice - it will also contribute to the taste in the form of a pleasant fruity sourness .

This gentle and nutritious soup with chicken fillet, spinach, cauliflower, and beans is a true reflection of European culinary tradition that values the balance of taste and health. The chicken gives the soup a rich, deep flavor while the vegetables add freshness and lightness. Spinach adds a touch of greenery and softness, cauliflower brings a light creaminess, and beans enrich the dish with protein making it hearty. This soup warms wonderfully in cool weather and delights with its simplicity and harmony. It can be served as a standalone dish garnished with a boiled egg that adds extra texture. An ideal option for a light lunch or dinner that offers comfort and richness in every sip.

Recipe taken from the magazine "1000 tips for the cook.