Caprese Avocado Toast

Ingredients:

• 2 slices of whole-grain bread
• 1 ripe avocado
• 1/2 cup cherry tomatoes, halved
• 1/4 cup fresh mozzarella, sliced
• Fresh basil leaves
• 1 tbsp balsamic glaze
• Salt and pepper to taste

Culinary:

1. Toast the whole-grain bread slices to your desired crispness.
2. While the bread is toasting, slice the avocado and mash it slightly in a bowl.
3. Spread the mashed avocado evenly over the toasted bread slices.
4. Top with cherry tomato halves, fresh mozzarella slices, and basil leaves.
5. Drizzle with balsamic glaze and season with salt and pepper to taste.
6. Serve immediately as a healthy breakfast or snack.

Garlic Butter Shrimp Pasta

Ingredients:

• 8 oz linguine or spaghetti
• 1 lb large shrimp, peeled and deveined
• 4 cloves garlic, minced
• 1/4 cup unsalted butter
• 1/4 cup grated Parmesan cheese
• 1/4 cup chopped parsley
• Juice of 1 lemon
• Salt and pepper to taste

Culinary:

1. Cook the pasta according to package instructions. Drain and set aside.
2. In a large skillet, melt the butter over medium heat.
3. Add minced garlic and sauté until fragrant, about 1 minute.
4. Add the shrimp to the skillet and cook until pink and opaque, about 2-3 minutes per side.
5. Stir in the cooked pasta, Parmesan cheese, and lemon juice.
6. Season with salt and pepper to taste, and toss everything together until well combined.
7. Garnish with chopped parsley and serve immediately.

Grilled Peach Salad

Ingredients:

• 4 ripe peaches, halved and pitted
• 4 cups mixed greens
• 1/4 cup crumbled goat cheese
• 1/4 cup toasted pecans
• 2 tbsp honey
• 1 tbsp balsamic vinegar
• 1 tbsp olive oil
• Salt and pepper to taste

Culinary:

1. Preheat a grill or grill pan over medium-high heat.
2. Brush the peach halves with olive oil and place them on the grill, cut side down.
3. Grill for 2-3 minutes, until grill marks appear, then flip and grill for another 2-3 minutes.
4. In a large bowl, toss the mixed greens with balsamic vinegar, honey, salt, and pepper.
5. Arrange the grilled peaches on top of the greens.
6. Sprinkle with crumbled goat cheese and toasted pecans.
7. Drizzle with a little more honey and serve immediately.

Stuffed Bell Peppers

Ingredients:

• 4 large bell peppers, tops cut off and seeds removed
• 1 lb ground turkey or beef
• 1 cup cooked rice
• 1 can diced tomatoes, drained
• 1/2 cup shredded cheddar cheese
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 tsp Italian seasoning
• Salt and pepper to taste

Culinary:

1. Preheat the oven to 375°F (190°C).
2. In a large skillet, cook the ground turkey or beef over medium heat until browned.
3. Add the chopped onion and garlic, and cook until softened, about 5 minutes.
4. Stir in the cooked rice, diced tomatoes, Italian seasoning, salt, and pepper.
5. Fill each bell pepper with the meat and rice mixture, pressing down slightly to compact.
6. Place the stuffed peppers in a baking dish and cover with foil.
7. Bake for 25-30 minutes, until the peppers are tender.
8. Remove the foil, sprinkle with shredded cheddar cheese, and bake for an additional 5-7 minutes, until the cheese is melted.
9. Serve hot.

Blueberry Lemon Muffins

Ingredients:

• 1.5 cups all-purpose flour
• 1/2 cup granulated sugar
• 1/4 cup unsalted butter, melted
• 1/2 cup milk
• 1 large egg
• 1 tsp baking powder
• 1/4 tsp salt
• Zest of 1 lemon
• 1 cup fresh blueberries

Culinary:

1. Preheat the oven to 375°F (190°C) and line a muffin tin with paper liners.
2. In a large bowl, whisk together the flour, sugar, baking powder, and salt.
3. In another bowl, whisk together the melted butter, milk, egg, and lemon zest.
4. Pour the wet ingredients into the dry ingredients and stir until just combined.
5. Gently fold in the blueberries.
6. Divide the batter evenly among the muffin cups, filling them about 3/4 full.
7. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
8. Let the muffins cool in the tin for a few minutes, then transfer to a wire rack to cool completely.
9. Serve warm or at room temperature.