The egg salad sandwich likely originated in late 19th–early 20th century Europe and the U.S., when chopped boiled eggs mixed with mayonnaise became popular. It spread quickly as a cheap, protein-rich lunch, especially in American delis and lunchboxes. Your version with tomato, chives, and parsley is a fresh modern twist.

You can customize this soup any way you like. For example, remove the peas and add celery, or even add only celery instead of peas and corn...

"Vegetarian and frugal it may be, but the chickpea is one of the most versatile ingredients you could keep in your cupboards." - Yotam Ottolenghi

This dish is inspired by France cuisine, where seafood is often cooked with butter, cream, and wine. Using champagne adds a refined touch typical of French cooking. In French cuisine, cooking seafood with wine or champagne is a classic technique used to enhance natural flavors. Champagne, with its light acidity and delicate bubbles, creates a luxurious sauce—turning simple shrimp into an elegant dish often served on special occasions.

Life is full of tough decisions, like choosing between a juicy apple and a slice of apple pie – but why not have both and call it balanced fruitrition!