Spicy Chickpea Salad

Ingredients:

• 1 can of chickpeas, drained and rinsed
• 1 cucumber, diced
• 1 red bell pepper, diced
• 1 small red onion, finely chopped
• 1/4 cup fresh parsley, chopped
• 1/4 cup olive oil
• 2 tbsp lemon juice
• 1 tsp ground cumin
• 1/2 tsp red pepper flakes
• Salt and pepper to taste

Culinary:

1. In a large bowl, combine the chickpeas, cucumber, bell pepper, onion, and parsley.
2. In a small bowl, whisk together the olive oil, lemon juice, cumin, red pepper flakes, salt, and pepper.
3. Pour the dressing over the chickpea mixture and toss to coat evenly.
4. Let the salad sit for at least 15 minutes before serving to allow the flavors to meld.

Garlic Butter Shrimp

Ingredients:

• 1 lb large shrimp, peeled and deveined
• 4 cloves garlic, minced
• 1/4 cup unsalted butter
• 2 tbsp olive oil
• 1 lemon, juiced
• 1/4 cup fresh parsley, chopped
• Salt and pepper to taste

Culinary:

1. In a large skillet, heat the olive oil over medium heat.
2. Add the garlic and sauté for about 1 minute, until fragrant.
3. Add the shrimp to the skillet and cook for 2-3 minutes on each side, until pink and opaque.
4. Reduce the heat to low and add the butter, lemon juice, salt, and pepper. Stir until the butter is melted and the shrimp are well coated.
5. Remove from heat and sprinkle with fresh parsley before serving.

Quinoa Stuffed Bell Peppers

Ingredients:

• 4 large bell peppers, tops cut off and seeds removed
• 1 cup quinoa, rinsed
• 2 cups vegetable broth
• 1 can black beans, drained and rinsed
• 1 cup corn kernels
• 1 cup diced tomatoes
• 1 tsp ground cumin
• 1 tsp chili powder
• 1/2 cup shredded cheddar cheese
• Salt and pepper to taste

Culinary:

1. Preheat the oven to 375°F (190°C).
2. In a medium saucepan, combine the quinoa and vegetable broth. Bring to a boil, then reduce to a simmer and cook for about 15 minutes, until the liquid is absorbed.
3. In a large bowl, combine the cooked quinoa, black beans, corn, tomatoes, cumin, chili powder, salt, and pepper.
4. Stuff the bell peppers with the quinoa mixture and place them in a baking dish.
5. Bake for 25-30 minutes, until the peppers are tender.
6. Sprinkle the tops with cheddar cheese and bake for an additional 5 minutes, until the cheese is melted.

Tomato Basil Pasta

Ingredients:

• 8 oz spaghetti
• 2 tbsp olive oil
• 3 cloves garlic, minced
• 4 cups cherry tomatoes, halved
• 1/4 cup fresh basil, chopped
• 1/4 cup grated Parmesan cheese
• Salt and pepper to taste

Culinary:

1. Cook the spaghetti according to package instructions until al dente. Drain and set aside.
2. In a large skillet, heat the olive oil over medium heat.
3. Add the garlic and sauté for about 1 minute, until fragrant.
4. Add the cherry tomatoes and cook for 5-7 minutes, until they begin to soften.
5. Toss in the cooked spaghetti and fresh basil, mixing well to combine.
6. Season with salt and pepper to taste and sprinkle with grated Parmesan cheese before serving.

Avocado Toast with Poached Egg

Ingredients:

• 2 slices whole grain bread
• 1 ripe avocado
• 2 large eggs
• 1 tbsp white vinegar
• Salt and pepper to taste
• Red pepper flakes (optional)

Culinary:

1. Toast the slices of whole grain bread until golden brown.
2. In a small bowl, mash the avocado with a fork and season with salt and pepper to taste.
3. Spread the mashed avocado evenly over the toasted bread.
4. Bring a pot of water to a gentle simmer and add the white vinegar.
5. Crack each egg into a small bowl and gently slide into the simmering water. Poach for about 3-4 minutes, until the whites are set but the yolks are still runny.
6. Carefully remove the poached eggs with a slotted spoon and place one on each slice of avocado toast.
7. Season with additional salt, pepper, and red pepper flakes, if desired, before serving.