Avocado Toast with Poached Egg

Ingredients:

• 2 slices of whole-grain bread
• 1 ripe avocado
• 2 large eggs
• 1 tbsp lemon juice
• Salt and pepper to taste
• Chili flakes (optional)
• Fresh cilantro or parsley for garnish

Culinary:

1. Toast the bread slices until golden and crisp.
2. While the bread is toasting, bring a pot of water to a simmer and poach the eggs.
3. Mash the avocado in a bowl and mix in the lemon juice, salt, and pepper.
4. Spread the avocado mixture evenly on each slice of toast.
5. Place a poached egg on top of each slice of avocado toast.
6. Sprinkle with chili flakes, salt, pepper, and garnish with fresh cilantro or parsley.
7. Serve immediately.

Spaghetti Aglio e Olio

Ingredients:

• 8 oz spaghetti
• 1/4 cup olive oil
• 4 cloves garlic, thinly sliced
• 1/4 tsp red pepper flakes
• 1/4 cup fresh parsley, chopped
• Salt and pepper to taste
• Grated Parmesan cheese (optional)

Culinary:

1. Cook the spaghetti in a large pot of salted water until al dente. Drain and set aside.
2. In a large skillet, heat the olive oil over medium heat.
3. Add the sliced garlic and red pepper flakes, cooking until the garlic is golden brown.
4. Toss the cooked spaghetti in the skillet with the garlic and oil mixture.
5. Add salt, pepper, and chopped parsley, tossing well to combine.
6. Serve hot, topped with grated Parmesan cheese if desired.

Lemon Garlic Shrimp Skewers

Ingredients:

• 1 lb large shrimp, peeled and deveined
• 2 tbsp olive oil
• 2 tbsp lemon juice
• 3 cloves garlic, minced
• 1 tsp paprika
• Salt and pepper to taste
• Lemon wedges for serving

Culinary:

1. In a bowl, mix olive oil, lemon juice, minced garlic, paprika, salt, and pepper.
2. Add the shrimp to the marinade and let it sit for 15 minutes.
3. Thread the shrimp onto skewers.
4. Grill the shrimp over medium-high heat for 2-3 minutes per side, until pink and cooked through.
5. Serve immediately with lemon wedges.

Caprese Salad

Ingredients:

• 4 ripe tomatoes, sliced
• 8 oz fresh mozzarella, sliced
• 1/4 cup fresh basil leaves
• 2 tbsp balsamic glaze
• 2 tbsp olive oil
• Salt and pepper to taste

Culinary:

1. Arrange tomato and mozzarella slices on a platter, alternating between the two.
2. Tuck fresh basil leaves between the tomato and mozzarella slices.
3. Drizzle with olive oil and balsamic glaze.
4. Sprinkle with salt and pepper to taste.
5. Serve immediately as a fresh and light appetizer.

Vegetable Stir-Fry with Tofu

Ingredients:

• 14 oz firm tofu, cubed
• 2 tbsp soy sauce
• 1 tbsp sesame oil
• 1 bell pepper, sliced
• 1 zucchini, sliced
• 1 cup broccoli florets
• 2 cloves garlic, minced
• 1 tbsp ginger, minced
• 2 tbsp vegetable oil
• 1 tbsp sesame seeds for garnish
• Cooked rice for serving

Culinary:

1. In a bowl, mix soy sauce and sesame oil. Add tofu cubes and let marinate for 15 minutes.
2. Heat vegetable oil in a large skillet over medium-high heat.
3. Add garlic and ginger, sautéing until fragrant.
4. Add bell pepper, zucchini, and broccoli to the skillet, stir-frying for 5-7 minutes.
5. Add marinated tofu to the skillet and cook until heated through.
6. Garnish with sesame seeds and serve hot over cooked rice.