Cilantro Lime Shrimp Quinoa Bowls

Cilantro Lime Quinoa:
1 cup quinoa, rinsed and drained (I used rainbow quinoa)
1/2 teaspoon kosher salt
Juice of half a lime
2 tablespoons cilantro, chopped

Mango Salsa:
2 mangos, peeled and diced
2 tablespoons red onion, diced
1 tablespoon cilantro, chopped
1/4 teaspoon chili powder
1/4 teaspoon kosher salt

Cilantro Lime Shrimp:
1 pound large shrimp, peeled and deveined
2 teaspoon grapeseed oil or other flavorless oil
salt and pepper to taste
1/2 teaspoon cumin
Juice of half a lime
1 tablespoon cilantro, chopped

Avocado Crema:
1/2 of a ripe avocado, peeled and cubed
1/4 cup plain non fat greek yogurt
juice of half a lime
1/4-1/2 teaspoon kosher salt
1/4 teaspoon cumin

Other Ingredients:
1 can black beans, rinsed and drained

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Mini Fruit Tacos

For the Taco Shells:
24-30 (3 inch) flour tortillas *see instructions and note*
1 tablespoon granulated sugar
½ teaspoon ground cinnamon
nonstick cooking spray

For the Filling:
8 ounces light cream cheese (neufatchel, ? less fat), softened
1 tablespoon honey
1 tablespoon granulated sugar
½ teaspoon ground cinnamon
½ cup chopped strawberries
½ cup chopped, peeled mandarin orange slices (2-3 mandarins)
½ cup chopped pineapple
½ cup peeled and chopped kiwi (2-3 medium kiwi)
½ cup blueberries *see note*

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‘Cheesy’ Sriracha and Bacon Stuffed Mushrooms

2- 8 ounce packages button mushrooms
8 ounces goat cheese
½ lb bacon, cooked and chopped
1 bunch green onions, thinly sliced
2 tsp Worcestershire Sauce
1 tsp Sriracha
salt & pepper, to taste

TOPPING:
Bacon, crumbled
thinly sliced green onions
Drizzle of Sriracha

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Brown Butter Raspberry Swirl Cheesecake Blondies

Cream Cheese Layer:
4 oz cream cheese, at room temperature
¼ cup sugar
1 egg yolk
½ teaspoon vanilla

Blondies:
½ cup butter
1 cup brown sugar (packed)
1 egg
1 teaspoon vanilla
1 cup all purpose flour (125g, fluffed, spooned & levelled)

Raspberry Swirl:
¼ cup seedless raspberry jam

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Kentucky Hot Brown

Cream Gravy:
1 stick butter
1¼ cups all-purpose flour
4 cups whole milk
1½ tablespoons chicken base

Sandwich:
8 slices bread
12 ounces sliced turkey breast
12 ounces sliced ham
8 thin slices tomato
2 cups shredded sharp Cheddar cheese
½ cup grated Parmesan
8 slices bacon, cooked

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Blackberry Mint Mojitos

Blackberry Juice:
1 pint blackberries
½ cup water

Blackberry Mint Mojito:
6 whole mint leaves
juice from half a lime
2 oz rum
2 oz blackberry juice
soda water

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Dill Crepes with Smoked Salmon

For Dill Crepes:

0.7oz (20gr) fresh dill
2 large eggs, at room temperature
1 tablespoon sugar
½ teaspoon salt
2 cups (480ml) whole milk
1 ½ cup (190gr) all-purpose flour
1 teaspoon baking powder
2 tablespoon vegetable oil
For Filling:

¼ cup (60gr) sour cream
¼ cup (60gr) mayo
½ teaspoon ground black pepper
3.5oz (100gr) smoked salmon*

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