Yellow sweet pepper

The recipe was shared with us by the brand chef of the restaurant "CDL" Fedor Verin.

Asian-style salad with beef and vegetables is a harmony of vibrant flavors and textures inspired by the traditions of Pan-Asian cuisine. The combination of juicy boiled beef with crunchy fresh vegetables, aromatic garlic, and spicy soy sauce creates a rich and balanced taste. This dish reflects motifs from Korean and Chinese recipes, where the freshness of ingredients and a zesty dressing are essential. The oil heated before adding to the salad adds a special depth of flavor, while marinating makes it even richer. Such a salad is an excellent choice for a festive table or dinner when you want to enjoy the rich and multifaceted taste of Asian cuisine. It can be served as a standalone dish or as a side to main meat dishes.

Focaccia with vegetables is a classic Italian dish filled with Mediterranean aromas. Its roots trace back to the ancient Roman Empire when it was simple bread baked over fire. Today, focaccia is not just bread but a culinary masterpiece. The soft, airy dough with a crispy crust absorbs the rich flavors of fresh vegetables, olives, and rosemary. Garlic adds zest while sweet peppers and tomatoes contribute light sweetness and juiciness. It’s the perfect snack, an excellent side dish to main courses, and a wonderful complement to an evening glass of wine. Focaccia can be served warm, enjoying its aroma and texture. It’s not just bread; it carries Italy's history and traditions in every bite.

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

Greek salad is the embodiment of Mediterranean culinary simplicity and harmony. This refreshing salad hails from sunny Greece and captivates with its crunchy texture, the tenderness of feta cheese, and the rich aroma of olive oil. The vibrant colors of vegetables, the juiciness of cherry tomatoes, and the spiciness of oregano create a perfect flavor palette. Olives add zest while iceberg lettuce provides lightness. Greek salad is an essential part of summer feasts; it is served as a side dish to meat or fish and also as a standalone dish that perfectly complements a glass of white wine. Its simplicity in preparation makes it a versatile choice for any occasion—be it a home dinner, picnic, or festive table.

Quail fillet on a vegetable bed is an exquisite dish that combines tender meat with a fragrant mix of roasted vegetables. Quail is a symbol of gastronomic luxury, known for its soft and juicy flavor. Its subtle notes are perfectly complemented by sweet bell peppers and juicy cherry tomatoes. A marinade of soy sauce, Dijon mustard, and butter adds depth to the meat's flavor while highlighting its natural tenderness. Baking in a sleeve preserves the juiciness of each ingredient, allowing the aromas to blend into a harmonious bouquet. This dish not only delights the taste buds but also suits special occasions, creating an atmosphere of comfort and sophistication. Quail fillet on a vegetable bed is an ideal choice for gourmets who appreciate subtle gastronomic nuances.

Vitamin omelet is a harmony of freshness and delicate flavor, combining the traditions of French cuisine with the benefits of vegetables. Its origin is linked to the desire to add vibrant colors and vitamins to the classic omelet. Broccoli gives it lightness, spinach adds richness, and bell pepper contributes juiciness and sweetness. The tender egg base with milk creates an airy texture that gently envelops the vegetables. Baked in the oven until firm, this omelet becomes an ideal option for a healthy breakfast or light dinner. It can be served hot or cold while preserving its rich taste and nutritional properties. Suitable for those who appreciate healthy and exquisite food and strive for balanced nutrition.

Recipe by Eric Leprovo, chef of the restaurant Le carré.

The recipe is uncomplicated in every sense, you just need to throw all the vegetables in a dish, pour lemon juice, and the dish turns out bright and colorful, like a garden covered with autumn leaves. The oven transforms the taste of the most common vegetables - broccoli, potatoes, zucchini, onions and peppers. And unlike a frying pan, cooking in the oven allows moisture to evaporate more slowly, the vegetables simmer in their own juice, concentrate their own flavors, absorbing the spirit of baked garlic, light acidity of lemon and soaking up each other's aromas. You can bake vegetables as a side dish to any meat, or you can serve them separately - to the delight of vegetarians.

Stuffed tomatoes are a beautiful and elegant hot appetizer. The combination of cheese filling made from meat and beans and a dense tomato shell is filling, healthy and very eye-catching. An excellent recipe for a festive table.

Bulgarian street food, which is sold at every step in the resorts straight from the barbecues and grills. In Sofia and the surrounding areas, sandwiches with minced meat are proudly called "Princesses" (for some reason, Bulgarians generally like to give this title to foo

Pepper for winter in honey marinade is a cozy taste of homemade Russian cuisine. Bright pieces of baked bell pepper become tender, and the marinade of olive oil, white wine vinegar, and buckwheat honey gives the dish a unique sweet-spicy note. The aroma of garlic, rosemary, and black peppercorns makes the flavor rich and warm. This recipe recalls ancient traditions of preserving vegetables for winter when caring housewives saved summer colors and flavors for the cold months. Marinated pepper perfectly complements meat and vegetable dishes; it can be served as an independent snack or used as a spicy addition to salads and sandwiches. After three days in the fridge, it achieves flavor harmony and is ready to delight with its rich aromas.

Caponata is a dish with ancient roots, with different variations of it prepared all over the Mediterranean, but the best caponata is in Sicily. Although the name itself is Spanish, it means "tied in a knot". Italian Mirko Zago ties different-sized vegetables into a single whole with the help of a sauce in which the tomato acidity is balanced by sugar, vinegar and basil. Eggplants play a kind of meat role in caponata, giving satiety to this strictly vegetarian stew. If you do n't have any olives of the "nocellara" variety on hand, they can be replaced with any large green olives of good salting.

Recipe from the Craft Kitchen restaurant.

Master class by Orlando Baldeon, chef of the Peruvian restaurant "Lima".