Ingredients (1 serving):

• 2 large eggs
• 1 tsp butter
• 1 tsp truffle oil
• 1 slice brioche bread
• 1 tbsp chopped fresh chives
• Sea salt and white pepper

Instructions:

1. Begin by toasting the brioche slice until golden brown and lightly crisp, about 2-3 minutes in a toaster or under the broiler.
2. While bread toasts, crack eggs into a bowl and whisk vigorously until completely smooth and uniform in color, about 30 seconds.
3. Melt butter in a non-stick skillet over low heat. Once melted but not browned, pour in the eggs.
4. Cook slowly, stirring constantly with a rubber spatula in a figure-eight motion, for 3-4 minutes until soft, creamy curds form.
5. Remove from heat just before eggs are fully set (they’ll continue cooking). Drizzle with truffle oil and fold gently to incorporate.
6. Place the creamy scrambled eggs atop the brioche toast, garnish with chives, and season with flaky sea salt and white pepper.

Ingredients (1 serving):

• 1 cup fresh arugula
• 2 slices prosciutto di Parma
• 2 oz burrata cheese
• 1 tsp balsamic glaze
• 1 tsp extra virgin olive oil
• Freshly cracked black pepper

Instructions:

1. Place the arugula in a serving bowl and drizzle with olive oil. Toss gently to coat each leaf lightly.
2. Arrange the prosciutto slices artfully around the perimeter of the bowl, creating gentle folds for visual appeal.
3. Carefully place the whole burrata in the center of the salad, allowing it to become the focal point.
4. Using a small spoon, drizzle the balsamic glaze in a decorative pattern over the arugula and around the burrata.
5. Just before serving, break open the burrata to reveal the creamy interior, allowing it to mingle with the other ingredients.
6. Finish with a generous grind of black pepper and serve immediately while the textures are at their peak.

Ingredients (1 serving):

• 5 large sea scallops
• 1 tbsp butter, divided
• 1 cup quick-cook polenta
• 1 tsp fresh herbs (thyme or parsley)
• 1 lemon wedge
• Salt and white pepper

Instructions:

1. Prepare polenta according to package directions, stirring in half the butter and fresh herbs once cooked. Keep warm.
2. Pat scallops completely dry with paper towels and season both sides with salt and white pepper.
3. Heat remaining butter in a skillet over medium-high heat until hot but not smoking. Add scallops in a single layer.
4. Sear scallops for 2 minutes without moving until a golden-brown crust forms, then flip and cook 1-2 minutes more.
5. Remove scallops from pan, squeeze fresh lemon juice into the pan, and swirl to create a quick pan sauce.
6. Spoon polenta onto plate, arrange scallops over top, drizzle with lemon-butter sauce, and garnish with additional herbs.

Ingredients (1 serving):

• 1 slice artisan sourdough bread
• 2 tbsp fresh ricotta cheese
• 1 tsp high-quality honey
• 2 fresh figs, sliced
• Pinch of flaky sea salt

Instructions:

1. Toast the sourdough bread until golden brown and crisp around the edges, providing a sturdy base for the toppings.
2. While bread toasts, slice the figs into attractive quarters or thin rounds, depending on their size and ripeness.
3. Spread the ricotta cheese evenly over the warm toast, creating swirls or peaks for visual interest.
4. Arrange the fig slices artfully over the ricotta, either in a circular pattern or scattered arrangement.
5. Drizzle the honey in a zigzag pattern across the figs and ricotta, allowing it to pool in the crevices.
6. Finish with a light sprinkle of flaky sea salt to balance the sweetness and enhance all the flavors.

Ingredients (1 serving):

• 1 cup cooked capellini pasta
• 4 cherry tomatoes, halved
• ½ ripe avocado, cubed
• ¼ cup mozzarella pearls
• Fresh basil leaves
• 1 tsp extra virgin olive oil
• Balsamic glaze for drizzling

Instructions:

1. If using cold pasta, gently warm it in the microwave for 30-45 seconds until just slightly warm, not hot.
2. In a serving bowl, combine the pasta with olive oil, tossing to coat each strand lightly.
3. Add the halved cherry tomatoes, cubed avocado, and mozzarella pearls to the bowl.
4. Toss everything gently to combine, being careful not to mash the avocado pieces.
5. Tear fresh basil leaves over the top, allowing their aroma to release and perfume the dish.
6. Drizzle with balsamic glaze in an attractive pattern and serve immediately at room temperature.

Ingredients (1 serving):

• 5 oz sirloin steak
• 1 tsp crushed peppercorns
• 1 tbsp heavy cream
• 1 tsp butter
• 5 asparagus stalks
• 1 garlic clove, minced

Instructions:

1. Pat steak dry and press crushed peppercorns firmly into both sides, creating an even coating.
2. Heat a skillet over high heat. Add steak and sear for 3 minutes per side for medium-rare, or to your preference.
3. Remove steak from pan and let rest. Add asparagus to the same pan and cook for 2-3 minutes until bright green.
4. Add minced garlic and butter to the asparagus, tossing to coat and cook for 30 seconds until fragrant.
5. Return steak to pan, pour in cream, and swirl pan to create a quick sauce that incorporates the pan drippings.
6. Slice steak against the grain, arrange with asparagus, spoon sauce over top, and serve immediately.

Ingredients (1 serving):

• 1 frozen acai packet
• ½ banana
• ¼ cup mixed berries
• 2 tbsp granola
• 1 tsp almond butter
• 1 tsp coconut flakes

Instructions:

1. Break the frozen acai packet into chunks and place in a blender along with half the banana.
2. Blend until smooth and creamy, scraping down sides as needed. Add a splash of water if too thick.
3. Pour the acai mixture into a bowl, using the back of a spoon to create a smooth, even surface.
4. Slice the remaining banana and arrange artistically over one section of the bowl.
5. Scatter mixed berries and granola over different sections, creating a colorful, organized pattern.
6. Warm almond butter slightly to make it pourable, then drizzle over everything and sprinkle with coconut flakes.

Ingredients (1 serving):

• 4 oz salmon fillet
• 1 cup cooked quinoa
• 2 orange slices
• 1 tsp olive oil
• Fresh dill or parsley
• Salt and pepper

Instructions:

1. Heat quinoa according to package directions until warm and fluffy.
2. Fill a skillet with about 1 inch of water, add orange slices, and bring to a gentle simmer over medium heat.
3. Season salmon with salt and pepper, then carefully place in the simmering water, ensuring it’s mostly submerged.
4. Cover and poach for 6-7 minutes until salmon is cooked through but still moist and flaky.
5. Remove salmon from liquid and place over the bed of warm quinoa.
6. Drizzle with olive oil, garnish with fresh herbs, and serve with the poached orange slices on the side.

Ingredients (1 serving):

• 2 small lobster tails
• 1 tbsp butter
• 1 garlic clove, minced
• ½ lemon, juiced
• Fresh parsley, chopped
• Pinch of paprika (optional)

Instructions:

1. Preheat broiler to high. Using kitchen shears, cut through the top shell of each lobster tail lengthwise.
2. Gently pull the shell apart and lift the meat, keeping it attached at the base, then rest it on top of the shell.
3. Place lobster tails on a baking sheet and broil for 5-6 minutes until meat is opaque and lightly browned.
4. While lobster cooks, melt butter in a small saucepan with minced garlic, cooking for 1 minute until fragrant.
5. Remove from heat and stir in lemon juice and chopped parsley to create the lemon-herb butter sauce.
6. Brush the cooked lobster generously with the garlic-herb butter, sprinkle with paprika if using, and serve immediately.

Ingredients (1 serving):

• 1 quality croissant
• 1 tsp sliced almonds
• ½ tsp powdered sugar
• Freshly brewed coffee or espresso
• ¼ cup steamed milk or milk foam

Instructions:

1. Preheat oven or toaster oven to 350°F (175°C). Place croissant on a baking sheet and warm for 2-3 minutes until crisp.
2. While croissant warms, brew your coffee or espresso using your preferred method.
3. Steam milk until frothy and hot, either using an espresso machine steamer or by heating in microwave and whisking vigorously.
4. Sprinkle sliced almonds over the warmed croissant and return to oven for 1 minute to lightly toast the nuts.
5. Remove croissant from oven, dust with powdered sugar using a fine mesh sieve for even distribution.
6. Pour steamed milk over coffee to create café crème, and serve immediately alongside the almond croissant.

Ingredients (1 serving):

• ½ cup sliced mushrooms
• 1 tsp butter
• ½ tsp truffle oil
• 1 slice sourdough bread
• 1 tbsp grated parmesan
• Fresh thyme leaves

Instructions:

1. Toast the sourdough bread until golden and crisp, providing a sturdy base for the mushroom topping.
2. While bread toasts, heat butter in a skillet over medium-high heat until foaming subsides.
3. Add sliced mushrooms and cook for 4-5 minutes, stirring occasionally, until browned and tender.
4. Remove mushrooms from heat and stir in truffle oil, coating them evenly with the aromatic oil.
5. Spoon the truffle mushrooms over the warm toast, spreading them in an even layer.
6. Top with grated parmesan and fresh thyme leaves, allowing the residual heat to slightly melt the cheese.

Ingredients (1 serving):

• 1 cup store-bought gnocchi
• 2 tbsp pesto
• 1 tbsp heavy cream
• 1 tbsp grated parmesan
• 1 tbsp panko breadcrumbs
• Fresh basil for garnish

Instructions:

1. Bring a pot of salted water to boil. Add gnocchi and cook for 2-3 minutes until they float to the surface.
2. While gnocchi cooks, toast panko breadcrumbs in a dry skillet over medium heat until golden brown, about 2 minutes.
3. Drain gnocchi, reserving ¼ cup of pasta water. Return gnocchi to the warm pot off the heat.
4. Add pesto and cream to the gnocchi, tossing gently to coat. Add a splash of pasta water if needed to loosen the sauce.
5. Mix the toasted breadcrumbs with grated parmesan to create the crispy topping.
6. Transfer gnocchi to a bowl, top with parmesan crumbs, garnish with fresh basil, and serve immediately.

Ingredients (1 serving):

• 1 quality bagel
• 2 oz cream cheese
• 1 tsp fresh chives, chopped
• 2 oz smoked salmon
• 1 tsp capers
• Fresh dill sprigs

Instructions:

1. Slice and toast the bagel until golden brown and slightly crisp on the edges.
2. While bagel toasts, whip room temperature cream cheese with chopped chives until light and fluffy.
3. Spread the whipped chive cream cheese generously on both halves of the warm bagel.
4. Arrange the smoked salmon in elegant folds over the bottom half of the bagel.
5. Scatter capers over the salmon and place fresh dill sprigs artistically across the top.
6. Close with the top bagel half, slice if desired, and serve immediately while the bagel is still warm.

Ingredients (1 serving):

• 4 oz beef sirloin
• 1 cup mixed salad greens
• 2 tbsp soy-ginger dressing
• 1 carrot, shredded
• 1 scallion, sliced
• 1 tsp sesame seeds

Instructions:

1. Pat beef dry and season with salt and pepper. Heat a skillet over high heat until very hot.
2. Sear beef for 2 minutes per side for medium-rare, creating a nice crust on the outside.
3. Remove beef from pan and let rest for 2-3 minutes before slicing thinly against the grain.
4. Arrange mixed greens in a serving bowl, then top with shredded carrot and sliced scallion.
5. Fan the sliced beef attractively over the salad, creating an organized presentation.
6. Drizzle with soy-ginger dressing, sprinkle with sesame seeds, and serve immediately.

Ingredients (1 serving):

• 1 duck breast
• ¼ cup cherry preserves
• 1 tsp balsamic vinegar
• 1 tsp butter
• Salt and pepper
• Fresh thyme sprigs

Instructions:

1. Score the duck skin in a crosshatch pattern, being careful not to cut into the meat. Pat completely dry.
2. Season duck generously with salt and pepper. Place skin-side down in a cold skillet, then turn heat to medium.
3. Cook for 6-7 minutes until skin is golden brown and crispy, spooning off excess fat as it renders.
4. Flip duck and cook for 2 minutes on the flesh side for medium-rare. Remove from pan and let rest.
5. Pour off all but 1 teaspoon of duck fat, then add cherry preserves, balsamic, and butter to the pan.
6. Simmer for 1 minute until slightly thickened. Slice duck, spoon sauce over top, garnish with thyme, and serve.