Spicy Honey Garlic Shrimp

Ingredients:

• 1 lb large shrimp, peeled and deveined
• 3 cloves garlic, minced
• 2 tablespoons honey
• 1 tablespoon soy sauce
• 1 teaspoon red pepper flakes
• 1 tablespoon olive oil
• Salt and pepper to taste

Culinary:

1. In a bowl, mix together garlic, honey, soy sauce, and red pepper flakes.
2. Heat olive oil in a skillet over medium heat.
3. Add shrimp to the skillet and season with salt and pepper.
4. Cook shrimp for 2-3 minutes on each side until pink and cooked through.
5. Pour the honey garlic sauce over the shrimp and toss to coat.
6. Remove from heat and serve hot.

Balsamic Glazed Chicken Skewers

Ingredients:

• 1 lb chicken breast, cut into chunks
• ½ cup balsamic vinegar
• 2 tablespoons honey
• 2 cloves garlic, minced
• Salt and pepper to taste
• Wooden skewers, soaked in water

Culinary:

1. In a bowl, mix together balsamic vinegar, honey, garlic, salt, and pepper.
2. Thread chicken chunks onto skewers.
3. Preheat grill to medium-high heat.
4. Place skewers on the grill and brush with the balsamic glaze.
5. Cook for 5-6 minutes, then flip and brush with more glaze.
6. Continue cooking until chicken is cooked through and glaze is caramelized.
7. Remove from grill and serve hot.

Caprese Stuffed Avocado

Ingredients:

• 2 ripe avocados, halved and pitted
• 1 cup cherry tomatoes, halved
• ½ cup fresh mozzarella balls, halved
• 2 tablespoons balsamic glaze
• Fresh basil leaves, chopped
• Salt and pepper to taste

Culinary:

1. Scoop out some avocado flesh from each half to make room for the filling.
2. In a bowl, combine cherry tomatoes, mozzarella, basil, salt, and pepper.
3. Divide the mixture among the avocado halves.
4. Drizzle with balsamic glaze.
5. Serve immediately as a delicious and refreshing appetizer.

Teriyaki Tofu Stir-Fry

Ingredients:

• 1 block tofu, pressed and cubed
• 1 cup broccoli florets
• 1 bell pepper, sliced
• 1 carrot, julienned
• 2 tablespoons teriyaki sauce
• 2 cloves garlic, minced
• 1 tablespoon sesame oil
• Soy sauce to taste
• Cooked rice for serving

Culinary:

1. Heat sesame oil in a large skillet over medium heat.
2. Add tofu cubes and cook until golden brown on all sides.
3. Add garlic and cook until fragrant.
4. Add broccoli, bell pepper, and carrot to the skillet. Stir-fry until vegetables are tender-crisp.
5. Pour teriyaki sauce and soy sauce over the tofu and vegetables. Stir to combine.
6. Serve hot over cooked rice.

Grilled Peach and Halloumi Salad

Ingredients:

• 2 ripe peaches, halved and pitted
• 200g halloumi cheese, sliced
• 4 cups mixed greens
• ¼ cup balsamic glaze
• 2 tablespoons olive oil
• Salt and pepper to taste

Culinary:

1. Preheat grill to medium-high heat.
2. Brush peach halves with olive oil and season with salt and pepper.
3. Grill peaches for 2-3 minutes on each side until charred and softened.
4. Grill halloumi slices for 1-2 minutes on each side until grill marks appear.
5. Arrange mixed greens on a platter.
6. Top with grilled peaches and halloumi.
7. Drizzle with balsamic glaze and serve immediately.