Green beans

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

Funchosa with green beans, sweet peppers, and tomatoes is a light yet rich dish of Japanese cuisine where traditional glass noodles meet juicy vegetables. Absorbing the aroma of spices and vegetables, funchosa becomes tender and elastic, while sweet peppers and tomatoes add freshness and sweet notes. Green beans cooked to al dente provide a slight crunch to the dish. Dressed with vegetable oil and seasoned with salt and herbs, it acquires a refined taste and is perfect as a main dish or side. This funchosa makes a great option for a light dinner or lunch and pairs well with seafood or chicken. It is enjoyed warm, savoring the richness of flavors and textures that harmoniously intertwine in every bite.

The recipe is taken from the book "Holiday Salads and Appetizers. Very Simple.

The recipe is a paraphrase of the niçoise salad, only in a different package. It should be said that in the recipe for a classic salad, tomatoes are the basis in the literal sense of the word, everything else is put on sliced tomatoes: beans, tunny and capers. But, since we bake the niçoise in tomatoes in the oven, we added cheese and thyme to the original set of ingredients to enhance the southern aroma and get a viscous cheese crust at the end. And an important nuance: do not put "plastic" tomatoes from the supermarket in the niçoise in any way , use real, ground, summer ones.

Alexey Fomichev, brand chef of Menza, shared the recipe with us.

The recipe is taken from the book "Appetizing porridges. 365 best recipes.

The recipe is taken from the book "Appetizing porridges. 365 best recipes.

The recipe was shared by Gayane's restaurant chef Gayane Breiova.

Spring minestrone is the embodiment of Italian culinary refinement and freshness. This vibrant soup originated in the rural areas of Italy, where seasonal vegetables formed the basis of simple yet rich flavors. The combination of fennel, asparagus, cauliflower, and fresh basil creates a delicate, aromatic broth that fills the kitchen with spring notes. The light sweetness of plum tomatoes balances with the spiciness of garlic, while the firm pieces of spaghetti provide textural variety. The finishing touch is a spoonful of pesto that adds a rich, herbal note to the soup. This dish is perfect for both a light lunch and a cozy dinner. Spring minestrone is not just a soup but a celebration of seasonal ingredients that can warm the soul and fill the heart with the warmth of the Italian sun.

A wonderful summer Italian dish made with orecchiette pasta, tomatoes, green beans, fresh basil and pecorino cheese. This quick and tasty pasta recipe is taken from Jamie Oliver's book "Jamie Cooks Italy.

Summer tagliatelle with green beans is the embodiment of freshness in Italian cuisine, perfect for warm days. This recipe originates from the traditions of pesto pasta but is enriched with seasonal vegetables, creating a harmony of flavors and textures. The delicate tagliatelle dough envelops a rich basil pesto made from almonds, parmesan, and lemon, giving the dish brightness and a slight tanginess. Potatoes and beans add nutrition while broccoli rabe and peas provide pleasant freshness. The oily aroma of olive oil makes the flavor soft and rounded. It serves as a light summer lunch or dinner, especially when paired with white wine and fresh bread. This is not just food – it's a meeting with the sun of Italy in every bite.

Intertwined layers of beautiful country-style lasagna and tender vegetables that you can cook, bake, and serve in just one pan.

Vegetable stew with sausage is a bright and aromatic dish of French cuisine, where sophistication meets a cozy home atmosphere. It is believed that such recipes originated in rural areas of France, where peasants prepared nutritious meals from available ingredients. In this version of the stew, fresh green beans, sweet cherry tomatoes, and spicy pickled peppers harmoniously intertwine with the rich flavor of boiled-smoked sausage. Curry powder adds an Eastern note, while Dijon mustard deepens the taste. Olive oil and sesame provide a delicate nutty texture, and soy sauce completes the symphony of flavors. This dish is perfect for cozy home evenings and can be served as a standalone treat or as an accompaniment to rice or fresh baguette.

The recipe is taken from the book by A. Piruzyan "Armenian Culinary Arts" (1960).

The recipe is taken from the book by A. Piruzyan "Armenian Culinary Arts" (1960).