Lemon Garlic Shrimp Pasta

Ingredients:

• 8 oz spaghetti
• 1 lb shrimp, peeled and deveined
• 3 cloves garlic, minced
• 2 tbsp olive oil
• 1/4 cup lemon juice
• 1/4 cup grated Parmesan cheese
• 1 tbsp chopped parsley
• Salt and pepper to taste

Culinary:

1. Cook spaghetti according to package instructions. Drain and set aside.
2. Heat olive oil in a large skillet over medium heat.
3. Add minced garlic and cook until fragrant, about 1 minute.
4. Add shrimp, salt, and pepper. Cook until shrimp is pink and opaque, about 3-4 minutes.
5. Stir in lemon juice and cooked spaghetti, tossing to combine.
6. Sprinkle with grated Parmesan cheese and chopped parsley.
7. Serve immediately.

Caprese Stuffed Chicken

Ingredients:

• 4 boneless, skinless chicken breasts
• 1/2 cup mozzarella cheese, shredded
• 1/2 cup cherry tomatoes, halved
• 1/4 cup fresh basil leaves
• 2 tbsp balsamic vinegar
• 1 tbsp olive oil
• Salt and pepper to taste

Culinary:

1. Preheat oven to 375°F (190°C).
2. Cut a pocket into each chicken breast, being careful not to cut all the way through.
3. Stuff each pocket with mozzarella cheese, cherry tomatoes, and basil leaves.
4. Secure with toothpicks if necessary.
5. Heat olive oil in a large oven-safe skillet over medium-high heat.
6. Season chicken breasts with salt and pepper, then sear on both sides until golden brown.
7. Transfer the skillet to the oven and bake for 20-25 minutes, or until the chicken is cooked through.
8. Drizzle with balsamic vinegar before serving.

Avocado Toast with Poached Egg

Ingredients:

• 2 slices of whole-grain bread
• 1 ripe avocado
• 1 tbsp lemon juice
• 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 lemon juice, salt, and pepper.
3. Spread the mashed avocado evenly over the toasted bread.
4. Bring a pot of water to a gentle simmer and add white vinegar.
5. Crack each egg into a small bowl, then gently slide it into the simmering water.
6. Poach the eggs for 3-4 minutes, until the whites are set and the yolks are runny.
7. Remove the eggs with a slotted spoon and place one on each slice of avocado toast.
8. Sprinkle with red pepper flakes if desired and serve immediately.

One-Pan Garlic Butter Chicken

Ingredients:

• 4 chicken thighs, bone-in, skin-on
• 4 tbsp unsalted butter
• 5 cloves garlic, minced
• 1/4 cup chicken broth
• 1 tbsp fresh thyme leaves
• Salt and pepper to taste
• Lemon wedges for serving

Culinary:

1. Preheat oven to 400°F (200°C).
2. Season the chicken thighs with salt and pepper.
3. In a large oven-safe skillet, melt 2 tablespoons of butter over medium heat.
4. Add the chicken thighs, skin side down, and cook until the skin is golden brown, about 5-7 minutes.
5. Flip the chicken and add the minced garlic, cooking for another minute.
6. Pour in the chicken broth and sprinkle with fresh thyme leaves.
7. Transfer the skillet to the oven and bake for 20-25 minutes, or until the chicken is cooked through.
8. Before serving, squeeze lemon wedges over the chicken for a burst of freshness.

Mango Coconut Chia Pudding

Ingredients:

• 1/4 cup chia seeds
• 1 cup coconut milk
• 1 tbsp honey or maple syrup
• 1 ripe mango, diced
• 2 tbsp shredded coconut
• Mint leaves for garnish (optional)

Culinary:

1. In a bowl, combine chia seeds, coconut milk, and honey or maple syrup.
2. Stir well, then let it sit for 5 minutes. Stir again to prevent clumping.
3. Cover and refrigerate for at least 4 hours or overnight.
4. Before serving, stir the chia pudding once more.
5. Top with diced mango and shredded coconut.
6. Garnish with mint leaves if desired and serve chilled.