Avocado & tomato salad:

Avocado:1

Cherry tomatoes:1cup

Parsley: 2 tbsp

Red onion: 1/3cup

Line

Salt

Pineapple sweet chili salmon:

Pineapple:1

Water:1/2 cup

Sugar:1/2 cup

Rice wine vinegar: 1/2 cup

Chile flakes: 2tbsp

Salt:1/2 tbsp

Garlic: 1tbsp

Cornstarch:1tbsp+ water:2 tbsp

Salmon:6 oz each

Bake :375℉/(190℃)12-15mins

Seared scallops:

Sea salt to season

Pepper to taste

Olive oil: 1 tbsp

Butter: 2 tbsp

Garlic: 1 clove

Dry white wine: 1tbsp

Summer berry buckle:

Butter:1/2 tsp

Sugar:1/2 cup

Brown sugar:1/4 cup

Egg:3

Vanilla:1/2 tsp

Flour:1 1/2 cups

Salt:1/2 tsp

Cinnamon:1 tsp

Baking powder:4 1/2cups

Bake:350℉/180℃ 40min