Avocado Toast with Poached Egg

Ingredients:

• 2 slices whole grain bread
• 1 ripe avocado
• 1 lemon, juiced
• Salt and pepper to taste
• 2 large eggs
• 1 tbsp white vinegar
• Chili flakes (optional)
• Fresh chives or parsley for garnish

Culinary:

1. Toast the bread slices until golden brown.
2. In a bowl, mash the avocado with lemon juice, salt, and pepper.
3. Spread the avocado mixture evenly on the toasted bread.
4. To poach the eggs, bring a pot of water and vinegar to a simmer.
5. Crack each egg into a small bowl and gently slide into the simmering water.
6. Cook for 3-4 minutes until whites are set but yolks are still runny.
7. Remove with a slotted spoon and place on a paper towel to drain.
8. Top each avocado toast with a poached egg.
9. Season with chili flakes and garnish with fresh chives or parsley.

Chickpea and Spinach Curry

Ingredients:

• 1 tbsp vegetable oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 tbsp ginger, minced
• 1 can chickpeas, drained and rinsed
• 2 cups fresh spinach
• 1 can diced tomatoes
• 1 cup coconut milk
• 2 tsp curry powder
• 1 tsp cumin
• Salt and pepper to taste

Culinary:

1. Heat vegetable oil in a large pan over medium heat.
2. Add chopped onion and cook until translucent, about 5 minutes.
3. Add garlic and ginger, cooking for another minute.
4. Stir in curry powder and cumin, cooking until fragrant.
5. Add chickpeas, diced tomatoes, and coconut milk. Stir well.
6. Simmer for 10-15 minutes, allowing flavors to meld.
7. Add fresh spinach and cook until wilted, about 2 minutes.
8. Season with salt and pepper to taste.
9. Serve hot with rice or naan bread.

Greek Yogurt and Berry Parfait

Ingredients:

• 2 cups Greek yogurt
• 1 cup mixed berries (strawberries, blueberries, raspberries)
• 1/4 cup granola
• 2 tbsp honey or maple syrup
• Fresh mint leaves for garnish (optional)

Culinary:

1. In serving glasses or bowls, layer Greek yogurt at the bottom.
2. Add a layer of mixed berries on top of the yogurt.
3. Sprinkle granola over the berries.
4. Drizzle with honey or maple syrup.
5. Repeat layers if desired.
6. Garnish with fresh mint leaves if using.
7. Serve immediately or refrigerate until ready to serve.

Stuffed Mushrooms with Cream Cheese

Ingredients:

• 12 large mushrooms, stems removed
• 4 oz cream cheese, softened
• 1/4 cup grated Parmesan cheese
• 2 cloves garlic, minced
• 2 tbsp fresh parsley, chopped
• Salt and pepper to taste
• 1 tbsp olive oil

Culinary:

1. Preheat oven to 375°F (190°C).
2. In a bowl, mix together cream cheese, Parmesan cheese, garlic, parsley, salt, and pepper.
3. Stuff each mushroom cap with the cream cheese mixture.
4. Place stuffed mushrooms on a baking sheet.
5. Drizzle with olive oil.
6. Bake for 15-20 minutes, until mushrooms are tender and tops are golden brown.
7. Serve warm as an appetizer or snack.

Peach and Burrata Salad

Ingredients:

• 2 ripe peaches, sliced
• 1 ball burrata cheese
• 2 cups arugula or mixed greens
• 1/4 cup sliced almonds, toasted
• 2 tbsp balsamic vinegar
• 1 tbsp olive oil
• Salt and pepper to taste

Culinary:

1. On a large platter, arrange the arugula or mixed greens.
2. Top with peach slices and burrata cheese.
3. Sprinkle with toasted almonds.
4. In a small bowl, whisk together balsamic vinegar and olive oil.
5. Drizzle the dressing over the salad.
6. Season with salt and pepper to taste.
7. Serve immediately.