Avocado Toast with Poached Egg

Ingredients:

• 1 ripe avocado
• 2 slices of whole-grain bread
• 1 lemon, juiced
• Salt and pepper to taste
• 2 eggs
• 1 tbsp white vinegar
• Red pepper flakes (optional)

Culinary:

1. Toast the slices of bread until golden brown.
2. Halve the avocado, remove the pit, and scoop the flesh into a bowl. Mash with lemon juice, salt, and pepper.
3. Spread the mashed avocado onto the toasted bread.
4. Bring a pot of water to a simmer, adding the white vinegar.
5. Crack each egg into a small bowl and gently slide into the simmering water. Poach for 3-4 minutes.
6. Remove the poached eggs with a slotted spoon and place them on top of the avocado toast.
7. Sprinkle with red pepper flakes if desired, and serve immediately.

One-Pot Lemon Garlic Shrimp Pasta

Ingredients:

• 8 oz linguine pasta
• 1 lb shrimp, peeled and deveined
• 4 cloves garlic, minced
• 2 tbsp olive oil
• 1 lemon, zested and juiced
• 1/4 cup grated Parmesan cheese
• 2 cups vegetable broth
• 1/4 tsp red pepper flakes
• Fresh parsley, chopped
• Salt and pepper to taste

Culinary:

1. Heat olive oil in a large pot over medium heat. Add minced garlic and cook until fragrant.
2. Add shrimp and cook until pink, about 2-3 minutes per side. Remove shrimp and set aside.
3. In the same pot, add vegetable broth, lemon zest, lemon juice, and linguine pasta. Bring to a boil.
4. Reduce heat and simmer, stirring occasionally, until pasta is cooked through and liquid is mostly absorbed, about 10 minutes.
5. Return shrimp to the pot and toss to combine.
6. Stir in Parmesan cheese, red pepper flakes, salt, and pepper.
7. Garnish with chopped parsley and serve immediately.

Vegetable Stir-Fry with Tofu

Ingredients:

• 1 block firm tofu, cubed
• 2 tbsp soy sauce
• 1 tbsp sesame oil
• 2 cups broccoli florets
• 1 red bell pepper, sliced
• 1 carrot, julienned
• 3 cloves garlic, minced
• 1 inch ginger, minced
• 1/4 cup vegetable broth
• 2 tbsp hoisin sauce
• 1 tbsp cornstarch mixed with 2 tbsp water
• Sesame seeds for garnish
• Cooked rice for serving

Culinary:

1. Press tofu to remove excess moisture, then cube and toss with soy sauce.
2. Heat sesame oil in a large pan or wok over medium heat. Add tofu and cook until golden brown on all sides. Remove and set aside.
3. In the same pan, add broccoli, red bell pepper, and carrot. Stir-fry for 5-7 minutes until tender-crisp.
4. Add garlic and ginger, cooking until fragrant.
5. Return tofu to the pan and add vegetable broth and hoisin sauce. Stir to combine.
6. Pour in the cornstarch mixture and cook until the sauce thickens, about 2 minutes.
7. Garnish with sesame seeds and serve over cooked rice.

Caprese Salad Skewers

Ingredients:

• 1 pint cherry tomatoes
• 8 oz fresh mozzarella balls
• 1 bunch fresh basil leaves
• 2 tbsp balsamic glaze
• Salt and pepper to taste
• Wooden skewers

Culinary:

1. Thread one cherry tomato, one mozzarella ball, and one basil leaf onto each skewer.
2. Repeat until all ingredients are used.
3. Arrange skewers on a serving platter.
4. Drizzle with balsamic glaze.
5. Season with salt and pepper to taste.
6. Serve immediately as a light appetizer or snack.

Banana Oatmeal Pancakes

Ingredients:

• 1 cup rolled oats
• 1 ripe banana
• 2 eggs
• 1/4 cup milk
• 1 tsp vanilla extract
• 1/2 tsp baking powder
• 1/4 tsp cinnamon
• Pinch of salt
• Maple syrup for serving

Culinary:

1. In a blender, combine rolled oats, banana, eggs, milk, vanilla extract, baking powder, cinnamon, and salt. Blend until smooth.
2. Heat a non-stick skillet over medium heat.
3. Pour 1/4 cup of the batter onto the skillet for each pancake.
4. Cook until bubbles form on the surface, then flip and cook until golden brown on the other side.
5. Repeat with remaining batter.
6. Serve pancakes with maple syrup and enjoy.