INSTRUCTIONS:⁠ Mix the yogurt with chopped mint leaves.⁠ Add salt, pepper and olive oil. Mix well.⁠ ⁠ Arrange the tomato slices on the plates.⁠ Add the figs and Belgium endive leaves.⁠ Sprinkle sea salt & freshly ground black pepper.⁠ Drizzle balsamic glaze and olive oil.⁠ Serve immediately.⁠ I served with my lavash toasts covered in sesame seeds :)⁠ ⁠ Enjoy!

No instructions really; arrange 2 leaves of Boston lettuce and Radicchio on the plates. Slice a few grape tomatoes (or any other of your preference), slice a few sweet peppers, add chopped cilantro (or any herb of your liking). I tossed 2 quail eggs, halved, just because... Season with salt, pepper, balsamic glaze and good olive oil. I added a few baby potatoes I had previously boiled and sautéed with garlic and parsley. And threw a few pistachios for the crunch 😋🥗⁠ Easy, beautiful and delicious and most important: I used everything I had, so no waste :) Serve and enjoy!

INSTRUCTIONS:⁠ Arrange the radicchio cups on the plates⁠ Distribute the tomatoes and peppers⁠ Add crab meat⁠ Sprinkle fresh mint, salt, pepper and a drizzle of balsamic glaze⁠ Squeeze a little lime juice on all cups⁠ Add a generous drizzle of olive oil ⁠ Serve this beauty and enjoy!⁠

INSTRUCTIONS:⁠ Cut the tuna in small cubes. Add to a bowl.⁠ Add soy sauce, lemon juice, cayenne pepper, olive oil and mix well.⁠ Throw in a few berries, mix well.⁠ Cut the avocado cubes and add to the bowl.⁠ As well as chopped fresh cilantro/coriander leaves.⁠ ⁠ Prepare the plates with the broccoli sprouts. ⁠ Add spoons of the tuna mix on top. ⁠ Garnish with blueberries and raspberries.⁠ Top it with toasted sesame seeds; drizzle olive oil and serve.⁠ ⁠ Enjoy! 

INGREDIENTS:⁠ 12 large peeled shrimp (quick sauté with garlic & evoo)⁠ 2 garlic cloves, minced or chopped⁠ 3 Tbsp fresh lime juice⁠ 2 Tbsp olive oil⁠ 1 Tbsp balsamic vinegar⁠ 3-4 Tbsp fresh cilantro leaves⁠ A slice of heirloom tomato to each plate ⁠ A slice of ripe mango, julienned⁠ 2 radicchio leaves per plate⁠ Salt & black pepper to taste⁠ ⁠ INSTRUCTIONS:⁠ Rinse and pat dry shrimp with paper towel.⁠ Season with salt and pepper. Reserve.⁠ ⁠ Arrange plates with radicchio leaves, tomato slice and mango slices.⁠ In a mixing bowl, thoroughly combine lime juice, olive oil and balsamic vinegar.⁠ ⁠ Sauté chopped or minced garlic in olive oil for 1 minute. Add the shrimp and sauté for 2 minutes each side. Add to the plates.⁠ ⁠ Sprinkle with chopped coriander/cilantro.⁠ Drizzle the olive oil, lime and balsamic dressing.⁠ Serve as a refreshing lunch.⁠ ⁠ Enjoy!

INGREDIENTS:⁠ 1 lb (or approx. 500g) Tuna loin⁠ Sesame seeds to coat the loin⁠ 5 oz of plain greek yogurt⁠ 1/2 cucumber (sliced thin)⁠ 1 lemon (juiced)⁠ 1 Tbsp sesame oil⁠ 1 handful fresh coriander (finely chopped)⁠ Soy sauce⁠ Cayenne pepper⁠ Olive oil⁠ ⁠ For the Yogurt Sauce⁠ 5 oz plain greek yogurt⁠ 2 Tbsp extra virgin olive oil⁠ 1/2 garlic clove (minced)⁠ A handful of fresh coriander leaves  1 Tbsp fresh lemon juice⁠ Salt and a dash of Cayenne peper⁠ Mix well until you get a creamy consistency and refrigerate for at least 20 minutes.⁠ ⁠ INSTRUCTIONS:⁠ Coat the tuna loin with sesame seeds. Marinate it in soy sauce for at least 2 hours. I left mine overnight. ⁠ ⁠ On a skillet at medium high heat , add a drizzle of olive oil. When hot, add the tuna loin and sear it on all sides for 1 minute. Remove from heat.⁠ Prepare the plates witht he cucumber slices. ⁠ Add a spoonful of the yogurt sauce to the side and bring the tuna.⁠ Slice the tuna loin and add to plate. It should be crusty on the outside and raw/rosy on the inside.⁠ Serve immediately.⁠ Made in heaven!⁠ ⁠ Enjoy! 

INGREDIENTS:⁠ 500 g salted cod (remember to desalt it by soaking in water and changing the water 3-4 times before using it)⁠ 2 potatoes, boiled and mashed⁠ 1 garlic clove, minced⁠ 2 eggs⁠ Breadcrumbs⁠ Fresh parsley, chopped⁠ Salt & pepper⁠ Olive oil⁠ ⁠ INSTRUCTIONS:⁠ Peel and boil the potatoes. Drain and mash.⁠ Boil the salted cod. Simmer gently over medium-low heat for 20 to 25 minutes, until the cod is tender. Drain.⁠ ⁠ Using a large bowl, shred the cod fish.⁠ Add the mashed potato and combine until smooth. Beat the mixture firmly with a spoon until it is a smooth and even consistency. Season with salt and pepper to taste.⁠ ⁠ Beat the eggs.⁠ ⁠ Using two separate bowls, set your work area to make the croquettes. One bowl with eggs and the other with breadcrumbs.⁠ ⁠ Spoon the cod mix and roll it in your hands until you have a  medium sized cylinder shaped piece. Repeat until done.⁠ Dip the cod pieces in the eggs and then in the breadcrumbs. Pat them firmly before frying.⁠ ⁠ Pour the oil in a deep heavy skillet or pot and place it on high heat. Add one by one turning them over until they are golden brown.⁠ Arrange them on the plate, sprinkle chopped parsley and serve immediately. ⁠ Don't forget to drizzle olive oil after each bite 😋 ⁠ ⁠ Enjoy! 

INGREDIENTS:⁠ Red Romaine leaves⁠ Chick peas (handful)⁠ Kalamata olives (pitted)⁠ Cantaloupe (cubes or chunks)⁠ Fresh mint leaves⁠ Slices of prosciutto⁠ Sea salt and pepper⁠ Balsamic glaze⁠ Olive oil⁠ ⁠ INSTRUCTIONS:⁠ Arrange the Romaine leaves on a plate.⁠ Add chick peas and black olives.⁠ Add the cantaloupe chunks.⁠ Sprinkle sea salt & freshly ground black pepper⁠ Drizzle balsamic glaze, and a good dose of olive oil ⁠ Garnish with fresh mint leaves🍃⁠ Serve with slices of prosciutto, or without it for a plant based meal.⁠ Very refreshing and yet a fulfilling meal.⁠ ⁠ Serve and enjoy!

INGREDIENTS:⁠ 1/2 pound raw shrimp (cut in bite size pieces)⁠ 2 tuna steaks (cubed)⁠ 1/2 red onion thinly (sliced⁠)  1 tsp cayenne pepper⁠ 1/2 cup Roma tomatoes (sliced) ⁠3/4 cup cilantro leaves (chopped⁠)  Juice of 2 limes, 1 lemon and 1 orange (add more if you like)⁠ Olive oil⁠ Sea salt & freshly grated pepper (to taste)⁠ ⁠ INSTRUCTIONS:⁠ Soak the sliced onions in water for 5 minutes. Drain and toss it to a bowl.⁠ Rinse shrimp. Chop. ⁠ Cube the tuna steaks.⁠ Add both to the bowl.⁠ Add citrus juices and fresh herbs.⁠ Add the Cayenne pepper, salt and mix well. ⁠ Cover and refrigerate for a few hours or until shrimp and fish are cooked and opaque.⁠ ⁠ Serve it in a bowl so you get all the juices.⁠ That's when I sliced the tomatoes and added to the ceviche, I prefer it fresh.⁠ Add a drizzle of olive oil and fresh cilantro leaves.⁠ Serve it cold⁠ ⁠ Enjoy!

INGREDIENTS:⁠ 4-5 shrimp per plate (quickly sautéed with garlic and olive oil)⁠ 2 garlic cloves (finely chopped)⁠ Fresh greens (any green leaf is good here)⁠ Belgium endive leaves⁠ Handful of grape tomatoes (sliced)⁠ Fresh mint leaves⁠ Fresh mozzarella cheese (cubed)⁠ Labneh (kefir cheese - thick yogurt)⁠ Sea salt & black pepper (to taste⁠ Balsamic vinegar⁠ Olive oil⁠ ⁠ INSTRUCTIONS:⁠ Arrange the greens on the plates.⁠ Add the Belgium endive leaves on top.⁠ Add the grape tomatoes, mozzarella cheese and mint leaves around.⁠ ⁠Mix the Labneh with chopped mint, olive oil, salt and pepper, to a creamy consistency.⁠ Quickly sauté the shrimp with a drizzle of olive oil, 2 minutes each side. Toss the garlic when you flip the shrimp.⁠ Spoon the Labneh sauce on the plates.⁠ Add shrimp.⁠ ⁠Sprinkle sea salt & freshly ground black pepper.⁠ Drizzle balsamic vinegar and olive oil.⁠ Serve immediately.⁠ ⁠ Enjoy!

INGREDIENTS:⁠ 8 asparagus (medium size)⁠ Italian prosciutto (dry cured uncooked ham in thin slices)⁠ 6-8 grape tomatoes (halved)⁠ Fresh basil leaves (chopped)⁠ Olive oil⁠ Black pepper (to taste)⁠ ⁠ INSTRUCTIONS:⁠ Preheat the oven to 400 degrees F/200 C.⁠ Cut the stems off.⁠ Cut the prosciutto slices in two strips each.⁠ Wrap a strip of prosciutto around each asparagus. ⁠ Repeat to make 8 bundles.⁠ -⁠ Drizzle olive oil on a baking dish. ⁠ Arrange the asparagus bundles and grape tomatoes.⁠ Sprinkle chopped basil.⁠ Drizzle a little olive oil over them.⁠ Bake for 12-15 minutes until the prosciutto is brown and crispy.⁠ Serve hot.⁠ ⁠ Enjoy!

INGREDIENTS:⁠ 1 cup of fine corn flour⁠ 2 cups of cold water⁠ 1 cup of grated Parmesan cheese⁠ Black olives⁠ Olive oil⁠ Salt and freshly cracked black pepper⁠ Fresh cilantro leaves to garnish⁠ ⁠ INSTRUCTIONS:⁠ Using a large pot add the corn flour, salt, pepper and a drizzle of olive oil. Stir and start adding water in a steady stream while stirring. Heat it to boiling with periodic stirring and hold for 15-30 minutes. Add more water if polenta is too thick. Keep stirring until cooked. Usually when it does not stick to the pan is when it is cooked.⁠ Remove from the heat, pour the polenta into a mini muffins tin sheet. Allow the polenta to cool. You can also pour into a square baking sheet and once cool cut into squares. I wanted mine to be round, so I used the muffin tin sheet.⁠ ✦⁠ Once cool , carefully remove them from the tins and arrange them on a serving plate.⁠ ✦⁠ I topped with chopped black olives and cilantro leaves.⁠ Oh, and a drizzle of olive oil, of course :)⁠ ⁠ Enjoy!⁠

⁠ INSTRUCTIONS:⁠ Arrange the lettuce leaves (or cups) on a plate.⁠ Add grape tomatoes, olives, chick peas and sprouts.⁠ Sprinkle sea salt & freshly ground black pepper⁠ Drizzle balsamic vinegar, and a good dose of olive oil ⁠ Garnish with fresh mint leaves🍃⁠ ⁠ Serve and enjoy!

INGREDIENTS:⁠ 200g plain greek yogurt⁠ 1/2 cucumber (peeled and cubed)⁠ 3 Tbsp extra virgin olive oil, or more (@badoerevoo is a great option)⁠ 1/2 garlic clove (minced)⁠ A handful of fresh mint⁠ 1 Tbsp fresh lemon juice⁠ Salt and a dash of Cayenne pepper⁠ Using a bowl mix all ingredients well until you get a creamy consistency and refrigerate for at least 20 minutes.⁠ ⁠ Cut the lavash bread squares into triangles.⁠ Place them on a baking sheet.⁠ Brush them with a mix of olive oil, Cayenne pepper and red curry paste.⁠ Sprinkle sesame seeds.⁠ Bake them for 15-20 minutes on 180C.⁠ ⁠ Note: Lavash is a soft, thin unleavened flatbread traditionally baked in a tandoor and eaten all over the South Caucasus, Western Asia, the United States and the areas surrounding the Caspian Sea. Lavash is one of the most widespread types of bread in Armenia, Azerbaijan, Iran and Turkey. ⁠ ⁠ INSTRUCTIONS:⁠ Serve the tzatziki in a bowl. ⁠ Garnish with more fresh mint.⁠ Drizzle olive oil before serving.⁠ ⁠ Accompany lavash crisps fresh from the oven!⁠ Made in heaven!⁠ ⁠ Enjoy! 

INGREDIENTS:⁠ One bag of Yuca Tostones⁠ Slices of cucumber⁠ Blue cheese, crumbles⁠ Beet sprouts⁠ Truffle infused olive oil⁠ ⁠ INSTRUCTIONS:⁠ Arrange the yuca Tostones on a board or platter.⁠ ★⁠ Add a slice of cucumber to each.⁠ ★⁠ Top with beet sprouts.⁠ ★⁠ And crumbled blue cheese.⁠ ★⁠ Drizzle a little olive oil, and serve.⁠ ⁠ Simply delicious 😉⁠ ⁠ Enjoy!

INGREDIENTS:⁠ 1 cup of cooked black quinoa (for 1 cup of quinoa I use 1 cup of water and cook it in low heat)⁠ 1/2 lime, juiced⁠ 2 Tbsp olive oil⁠ 1 Tbsp balsamic vinegar⁠ 3-4 Tbsp fresh cilantro leaves (thinly sliced)⁠ 1 baby English cucumber (diced)⁠ 1/2 can of cooked chickpeas (rinsed)⁠ Heirloom tomatoes (halved)⁠ Sliced almonds⁠ Raisins⁠ Salt & black pepper to taste⁠ ⁠ INSTRUCTIONS:⁠ In a mixing bowl, thoroughly combine cooked quinoa, cucumber, chickpeas, tomatoes, sliced almonds, raisins and fresh herbs. Add lime juice, olive oil and a few drops of balsamic vinegar.⁠ Season with salt and pepper. Toss well.⁠ I added a dash of Cayenne pepper, but it is optional.⁠ Sprinkle with remaining cilantro.🍃⁠ Drizzle balsamic vinegar, and a good dose of olive oil⁠ Serve as a refreshing entrée.⁠ ⁠ Serve and enjoy