Avocado Egg Toast

Ingredients:

• 2 slices of whole grain bread, toasted
• 1 ripe avocado
• 2 large eggs
• 1 tbsp olive oil
• Salt and pepper to taste
• Red pepper flakes (optional)
• Lemon juice (optional)

Culinary:

1. In a small pan, heat the olive oil over medium heat.
2. Crack the eggs into the pan and cook until the whites are set and the yolks are still runny, or to your preference.
3. While the eggs are cooking, mash the avocado in a bowl with a fork. Add salt, pepper, and a squeeze of lemon juice.
4. Spread the mashed avocado on the toasted bread slices.
5. Top each slice with a cooked egg.
6. Sprinkle with red pepper flakes if desired, and serve immediately.

Honey Garlic Glazed Salmon

Ingredients:

• 4 salmon fillets
• 1/4 cup honey
• 3 cloves garlic, minced
• 2 tbsp soy sauce
• 1 tbsp lemon juice
• 1 tbsp olive oil
• Salt and pepper to taste
• Fresh parsley, chopped (optional)

Culinary:

1. In a small bowl, mix honey, garlic, soy sauce, lemon juice, and olive oil.
2. Season the salmon fillets with salt and pepper.
3. Heat a large skillet over medium heat and place the salmon fillets skin-side down.
4. Cook for 4-5 minutes on each side, until the salmon is cooked through.
5. During the last minute of cooking, pour the honey garlic sauce over the salmon.
6. Garnish with fresh parsley and serve with your choice of side dish.

Creamy Spinach and Mushroom Pasta

Ingredients:

• 8 oz fettuccine pasta
• 2 cups fresh spinach, chopped
• 1 cup mushrooms, sliced
• 2 cloves garlic, minced
• 1 cup heavy cream
• 1/2 cup Parmesan cheese, grated
• 1 tbsp olive oil
• Salt and pepper to taste

Culinary:

1. Cook the fettuccine pasta according to package instructions. Drain and set aside.
2. In a large skillet, heat olive oil over medium heat. Add garlic and mushrooms, sautéing until tender.
3. Stir in the chopped spinach and cook until wilted.
4. Pour in the heavy cream and bring to a simmer.
5. Add the cooked pasta to the skillet and toss to coat.
6. Stir in the Parmesan cheese and season with salt and pepper.
7. Serve hot, garnished with additional Parmesan if desired.

Lemon Garlic Roasted Chicken

Ingredients:

• 1 whole chicken (about 4 lbs)
• 1/4 cup olive oil
• 4 cloves garlic, minced
• Juice and zest of 1 lemon
• 2 tsp dried thyme
• 1 tsp paprika
• Salt and pepper to taste
• Fresh rosemary sprigs (optional)

Culinary:

1. Preheat the oven to 400°F (200°C).
2. In a small bowl, mix olive oil, garlic, lemon juice, lemon zest, thyme, paprika, salt, and pepper.
3. Rub the mixture all over the chicken, making sure to get under the skin as well.
4. Place the chicken in a roasting pan and add rosemary sprigs if using.
5. Roast the chicken for 1 to 1.5 hours, or until the internal temperature reaches 165°F (75°C).
6. Let the chicken rest for 10 minutes before carving.
7. Serve with roasted vegetables or a side salad.

Blueberry Banana Smoothie

Ingredients:

• 1 ripe banana
• 1 cup fresh or frozen blueberries
• 1/2 cup Greek yogurt
• 1/2 cup almond milk
• 1 tbsp honey or maple syrup
• 1/2 tsp vanilla extract
• Ice cubes (optional)

Culinary:

1. Place the banana, blueberries, Greek yogurt, almond milk, honey, and vanilla extract in a blender.
2. Blend until smooth and creamy.
3. Add ice cubes if you prefer a thicker consistency.
4. Pour the smoothie into a glass and serve immediately.
5. Garnish with fresh blueberries or a slice of banana if desired.