Lemon Herb Grilled Chicken

Ingredients:

• 4 boneless, skinless chicken breasts
• 2 lemons (juiced and zested)
• 3 cloves garlic (minced)
• 1/4 cup olive oil
• 2 tablespoons fresh thyme (chopped)
• 2 tablespoons fresh rosemary (chopped)
• Salt and pepper to taste

Culinary:

1. In a bowl, mix lemon juice, lemon zest, garlic, olive oil, thyme, rosemary, salt, and pepper.
2. Add chicken breasts to the marinade, ensuring they are well coated. Marinate for at least 30 minutes.
3. Preheat the grill to medium-high heat.
4. Grill the chicken for about 6-7 minutes on each side or until fully cooked.
5. Let the chicken rest for 5 minutes before serving.

Spicy Shrimp Tacos

Ingredients:

• 1 lb shrimp (peeled and deveined)
• 1 tablespoon chili powder
• 1 teaspoon cumin
• 1 teaspoon smoked paprika
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• Salt and pepper to taste
• 8 small corn tortillas
• 1 cup shredded cabbage
• 1 avocado (sliced)
• 1/4 cup sour cream
• 1 tablespoon lime juice
• Fresh cilantro (for garnish)

Culinary:

1. In a bowl, mix chili powder, cumin, smoked paprika, garlic powder, onion powder, salt, and pepper.
2. Toss the shrimp in the spice mix until well coated.
3. Heat a skillet over medium-high heat and cook the shrimp for 2-3 minutes per side until pink and cooked through.
4. Warm the tortillas in a separate pan or in the microwave.
5. Assemble the tacos by placing shrimp, shredded cabbage, and avocado slices on each tortilla.
6. Mix sour cream with lime juice and drizzle over the tacos.
7. Garnish with fresh cilantro before serving.

Vegetable Stir-Fry with Peanut Sauce

Ingredients:

• 1 cup broccoli florets
• 1 red bell pepper (sliced)
• 1 yellow bell pepper (sliced)
• 1 carrot (julienned)
• 1 zucchini (sliced)
• 2 tablespoons soy sauce
• 1 tablespoon hoisin sauce
• 2 tablespoons peanut butter
• 1 tablespoon sesame oil
• 2 cloves garlic (minced)
• 1 teaspoon grated ginger
• 1/4 cup water
• Cooked rice (for serving)

Culinary:

1. Heat sesame oil in a large skillet over medium-high heat.
2. Add garlic and ginger, and sauté for 1 minute until fragrant.
3. Add broccoli, bell peppers, carrot, and zucchini. Stir-fry for 5-7 minutes until vegetables are tender-crisp.
4. In a small bowl, whisk together soy sauce, hoisin sauce, peanut butter, and water.
5. Pour the sauce over the vegetables and toss to coat evenly. Cook for an additional 2-3 minutes.
6. Serve the stir-fry over cooked rice.

Creamy Mushroom Risotto

Ingredients:

• 1 cup Arborio rice
• 2 cups chicken or vegetable broth (warmed)
• 1/2 cup dry white wine
• 1 cup mushrooms (sliced)
• 1 small onion (finely chopped)
• 2 cloves garlic (minced)
• 1/4 cup grated Parmesan cheese
• 2 tablespoons butter
• 1 tablespoon olive oil
• Salt and pepper to taste
• Fresh parsley (for garnish)

Culinary:

1. Heat olive oil in a large pan over medium heat. Add onions and garlic, sauté until translucent.
2. Add mushrooms and cook until softened, about 5 minutes.
3. Add Arborio rice and stir to coat with the oil, toasting for 1-2 minutes.
4. Pour in the white wine and cook until it's mostly absorbed.
5. Gradually add the warmed broth, one ladle at a time, stirring continuously and allowing each addition to be absorbed before adding the next.
6. Continue until the rice is creamy and al dente, about 18-20 minutes.
7. Stir in butter and Parmesan cheese. Season with salt and pepper.
8. Garnish with fresh parsley before serving.

Berry Quinoa Salad

Ingredients:

• 1 cup quinoa
• 2 cups water
• 1 cup strawberries (sliced)
• 1 cup blueberries
• 1/2 cup feta cheese (crumbled)
• 1/4 cup almonds (sliced)
• 2 tablespoons fresh mint (chopped)
• 2 tablespoons olive oil
• 1 tablespoon honey
• 2 tablespoons lemon juice
• Salt and pepper to taste

Culinary:

1. Rinse quinoa under cold water. In a medium pot, bring water to a boil, add quinoa, reduce heat, and simmer for 15 minutes until water is absorbed. Let cool.
2. In a large bowl, combine cooled quinoa, strawberries, blueberries, feta cheese, almonds, and mint.
3. In a small bowl, whisk together olive oil, honey, lemon juice, salt, and pepper.
4. Pour the dressing over the salad and toss to combine.
5. Chill in the refrigerator for at least 30 minutes before serving.