Avocado Toast with Poached Egg

Ingredients:

• 2 slices of whole grain bread
• 1 ripe avocado
• 2 eggs
• 1 tbsp lemon juice
• Salt and pepper to taste
• Chili flakes for garnish
• Fresh parsley for garnish

Culinary:

1. Toast the slices of whole grain bread until golden brown.
2. Mash the avocado in a bowl, and mix with lemon juice, salt, and pepper.
3. Spread the avocado mixture evenly over the toasted bread.
4. Bring a pot of water to a gentle simmer and poach the eggs for 3-4 minutes.
5. Place the poached eggs on top of the avocado toast.
6. Garnish with chili flakes and fresh parsley.
7. Serve immediately while the eggs are warm.

Chicken and Vegetable Stir-Fry

Ingredients:

• 2 chicken breasts, sliced into thin strips
• 1 bell pepper, sliced
• 1 zucchini, sliced
• 1 carrot, julienned
• 1 onion, sliced
• 2 tbsp soy sauce
• 1 tbsp oyster sauce
• 2 tbsp vegetable oil
• 1 tsp cornstarch mixed with 2 tbsp water
• Salt and pepper to taste

Culinary:

1. Heat the vegetable oil in a large pan over medium-high heat.
2. Add the sliced chicken and cook until no longer pink, about 5 minutes.
3. Add the onion, bell pepper, zucchini, and carrot, and stir-fry for 3-4 minutes.
4. Pour in the soy sauce and oyster sauce, and mix well with the chicken and vegetables.
5. Add the cornstarch mixture to thicken the sauce, and stir for another 2 minutes.
6. Season with salt and pepper to taste.
7. Serve hot over steamed rice or noodles.

Spicy Tuna Sushi Rolls

Ingredients:

• 1 cup sushi rice
• 2 sheets of nori (seaweed)
• 100g fresh tuna, finely chopped
• 2 tbsp mayonnaise
• 1 tsp sriracha sauce
• 1/2 cucumber, julienned
• 1 avocado, sliced
• Soy sauce for dipping
• Pickled ginger for garnish
• Wasabi for serving

Culinary:

1. Cook the sushi rice according to package instructions and let it cool.
2. In a bowl, mix the chopped tuna with mayonnaise and sriracha sauce.
3. Place a sheet of nori on a bamboo sushi mat, shiny side down.
4. Spread a thin layer of sushi rice over the nori, leaving a 1-inch border at the top.
5. Place the tuna mixture, cucumber, and avocado slices along the bottom edge of the rice.
6. Roll the sushi tightly using the bamboo mat, and slice into bite-sized pieces.
7. Serve with soy sauce, pickled ginger, and wasabi.

Tomato Basil Bruschetta

Ingredients:

• 4 slices of baguette
• 2 ripe tomatoes, diced
• 2 cloves garlic, minced
• 1/4 cup fresh basil, chopped
• 2 tbsp olive oil
• 1 tbsp balsamic vinegar
• Salt and pepper to taste

Culinary:

1. Toast the baguette slices until golden and crispy.
2. In a bowl, combine the diced tomatoes, minced garlic, basil, olive oil, and balsamic vinegar.
3. Season the mixture with salt and pepper to taste.
4. Spoon the tomato mixture onto the toasted baguette slices.
5. Drizzle with extra olive oil if desired.
6. Serve immediately as a tasty appetizer.

Creamy Spinach and Mushroom Pasta

Ingredients:

• 200g pasta (your choice)
• 200g mushrooms, sliced
• 2 cups fresh spinach
• 2 cloves garlic, minced
• 1/2 cup heavy cream
• 1/4 cup grated Parmesan cheese
• 2 tbsp olive oil
• Salt and pepper to taste
• Chopped parsley for garnish

Culinary:

1. Cook the pasta according to package instructions. Drain and set aside.
2. In a large pan, heat olive oil over medium heat and sauté the garlic until fragrant.
3. Add the sliced mushrooms and cook until tender, about 5 minutes.
4. Add the spinach and cook until wilted.
5. Pour in the heavy cream and bring to a gentle simmer.
6. Stir in the cooked pasta and Parmesan cheese, mixing well.
7. Season with salt and pepper, and garnish with chopped parsley before serving.