Cut the strawberries in halves.
Grind the pistachios into small pieces.
Slice the bread into thin slices and toast for 2 minutes on both sides.
Spread some peanut butter, then add strawberries, pomegranate arils, and sprinkle some pistachios.
Peanut-crusted tofu and rosemary strawberry sauce
Delicate salmon roll filled with raspberries on camembert cheese
SERRANO HAM, STRAWBERRIES, GOAT CHEESE & PHYSALIS SKEWERS
GRILLED CHEESE BROCHETTE WITH RASPBERRY SAUCE
BAKED EGGS, GOAT CHEESE AND STRAWBERRY-STUFFED AVOCADO (KETO)
Clam and pomegranate ceviche
Two-salmon tartare with blueberry shots
Salmon and physalis ceviche
Skewers with blueberry sauce
VEGAN PHYSALIS FOCACCIA BREAD
