Creamy Mushroom and Quinoa Stuffed Peppers

6 yellow peppers

1 lb cremini mushrooms, sliced

2 cups cooked quinoa

1 small white onion, chopped

2 tablespoons olive oil

1/2 lemon, juiced

1 tablespoon fresh rosemary, chopped finely

1 tablespoon fresh parsley

2 tablespoons cream cheese

Sea salt and black pepper

Preheat oven to 400 F

In a deep-sided skillet, add olive oil on medium to high heat. Saute onions and mushrooms until soft (about 7 minutes). Add lemon juice, fresh herbs and cream cream. Mix well to combine. Season with sea salt and black pepper.

Cut off stems and remove seeds from inside peppers. Stuff the peppers half full with cooked quinoa. Fill to the top with mushrooms. Drizzle extra virgin olive oil over the top. Season with sea salt and black pepper. Bake for 20 minutes.

Garnish with fresh herbs and sliced tomatoes to serve.

Shrimp Deviled Eggs

6 eggs, boiled

1 tablespoon mayonaise

1 tablespoon basil pesto

6 green olives, chop into small pieces

1 cup small cooked shrimp, chop into small pieces

1 shallots, dice finely

2 tablespoons fresh, chopped parsley

2 tablespoons capers

Sea salt and black pepper

12 small cooked shrimp (to place on top)

Extra virgin olive oil (as garnish)

Good quality paprika (as garnish)

Boil eggs on medium heat for 10 minutes. Remove, cool, peel, and cut in half lengthwise. Remove yolks and place In a medium bowl. Then add pesto and mayonnaise to the yolks and mash with a potato masher. Add shallots, olives, parsley, capers, and shrimp. Stir to combine. Season with sea salt and black pepper.

Drop teaspoonfuls of the egg yolk mixture into the egg halves, then add shrimp on top (refer to picture). Drizzle with extra virgin olive oil and sprinkle with paprika. Refrigerate until it's time to serve.