Spicy Honey Glazed Salmon

Ingredients:

• 4 salmon fillets
• 2 tablespoons honey
• 1 tablespoon soy sauce
• 1 tablespoon sriracha sauce
• 1 tablespoon olive oil
• Salt and pepper to taste
• Sesame seeds for garnish

Culinary:

1. Preheat your oven to 375°F (190°C).
2. In a small bowl, mix together honey, soy sauce, sriracha, olive oil, salt, and pepper.
3. Place the salmon fillets on a baking sheet lined with parchment paper.
4. Brush the honey mixture over the salmon fillets.
5. Bake for 12-15 minutes, or until the salmon is cooked through.
6. Garnish with sesame seeds before serving.

Mango Coconut Chia Pudding

Ingredients:

• 1 ripe mango, diced
• 1 cup coconut milk
• 3 tablespoons chia seeds
• 1 tablespoon honey or maple syrup
• 1/2 teaspoon vanilla extract

Culinary:

1. In a blender, blend the diced mango until smooth.
2. In a bowl, mix together the blended mango, coconut milk, chia seeds, honey (or maple syrup), and vanilla extract.
3. Stir well to combine, then cover and refrigerate for at least 4 hours or overnight.
4. Before serving, give the pudding a good stir and top with additional mango slices or shredded coconut if desired.

Caprese Stuffed Avocado

Ingredients:

• 2 ripe avocados
• 1 cup cherry tomatoes, halved
• 1/2 cup fresh mozzarella balls, halved
• 2 tablespoons balsamic glaze
• Fresh basil leaves, torn
• Salt and pepper to taste

Culinary:

1. Cut the avocados in half and remove the pits.
2. Scoop out a little extra flesh from each avocado half to make room for the filling.
3. In a bowl, mix together the cherry tomatoes, mozzarella balls, torn basil leaves, balsamic glaze, salt, and pepper.
4. Divide the caprese mixture evenly among the avocado halves.
5. Serve immediately as a light and refreshing appetizer or snack.

Thai Peanut Noodle Salad

Ingredients:

• 8 oz rice noodles, cooked and cooled
• 1/4 cup creamy peanut butter
• 2 tablespoons soy sauce
• 2 tablespoons lime juice
• 1 tablespoon sesame oil
• 1 tablespoon honey
• 1 teaspoon grated ginger
• 1 garlic clove, minced
• 1 cup shredded carrots
• 1 red bell pepper, thinly sliced
• 1/4 cup chopped cilantro
• 1/4 cup chopped peanuts

Culinary:

1. In a small bowl, whisk together peanut butter, soy sauce, lime juice, sesame oil, honey, ginger, and garlic to make the dressing.
2. In a large bowl, combine the cooked and cooled rice noodles with shredded carrots, sliced red bell pepper, chopped cilantro, and chopped peanuts.
3. Pour the dressing over the noodle mixture and toss until everything is well coated.
4. Chill in the refrigerator for at least 30 minutes before serving.
5. Garnish with additional chopped peanuts and cilantro before serving if desired.

Grilled Pineapple with Cinnamon Honey Drizzle

Ingredients:

• 1 ripe pineapple, peeled and sliced
• 2 tablespoons honey
• 1 teaspoon ground cinnamon
• Vanilla ice cream (optional)

Culinary:

1. Preheat your grill to medium-high heat.
2. Grill the pineapple slices for 2-3 minutes on each side, until they have grill marks and are slightly caramelized.
3. In a small saucepan, heat honey and cinnamon over low heat until warmed through.
4. Drizzle the warm cinnamon honey over the grilled pineapple slices.
5. Serve immediately as a delightful dessert, optionally with a scoop of vanilla ice cream.