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.
TUNA TATAKI WITH RICOTTA AND TOMATO JAM
Sweet potato and raspberry chipotle sauce burrito bowl
Fried conger sticks with berry sauce
CRUNCHY CROSTINI COVERED WITH PROSCIUTTO
Quinoa Pizza with Mozzarella, Basil, and Strawberries (gluten-free)
SEA BASS TIRADITOS WITH PHYSALIS, MANGO, AVOCADO AND BLACKBERRIES
ASPARAGUS AND POMEGRANATE
Panko-crusted shrimp brochettes with raspberry sauce
QUINOA TIMBALE WITH SMOKED SALMON AND MANGO AND BLUEBERRY PEBRE SAUCE
