Spaghetti Aglio e Olio

Ingredients:

• 400g spaghetti
• 6 cloves garlic, thinly sliced
• 1/4 cup extra virgin olive oil
• 1/2 tsp red pepper flakes
• 1/4 cup chopped fresh parsley
• Salt and pepper to taste
• Grated Parmesan cheese (optional)

Culinary:

1. Cook the spaghetti in a large pot of salted boiling water until al dente. Drain and set aside.
2. In a large skillet, heat the olive oil over medium heat.
3. Add the garlic slices and red pepper flakes, sauté until the garlic is golden and fragrant.
4. Toss the cooked spaghetti into the skillet, mixing well to coat the pasta with the garlic and oil.
5. Season with salt and pepper to taste.
6. Stir in the chopped parsley and mix thoroughly.
7. Serve immediately, topped with grated Parmesan cheese if desired.

Caprese Avocado Toast

Ingredients:

• 2 ripe avocados
• 4 slices of sourdough bread
• 1 cup cherry tomatoes, halved
• 1/2 cup fresh mozzarella, sliced
• 1/4 cup fresh basil leaves
• 2 tbsp balsamic glaze
• Salt and pepper to taste

Culinary:

1. Toast the slices of sourdough bread until golden and crispy.
2. In a bowl, mash the avocados and season with salt and pepper.
3. Spread the mashed avocado evenly over each slice of toast.
4. Top with halved cherry tomatoes, fresh mozzarella slices, and basil leaves.
5. Drizzle with balsamic glaze.
6. Serve immediately as a quick and healthy breakfast or snack.

Chicken Lettuce Wraps

Ingredients:

• 1 lb ground chicken
• 1 tbsp olive oil
• 1 onion, diced
• 2 cloves garlic, minced
• 1/4 cup hoisin sauce
• 2 tbsp soy sauce
• 1 tbsp rice vinegar
• 1 tbsp fresh ginger, grated
• 1 can water chestnuts, drained and chopped
• 1 bunch green onions, chopped
• 1 head butter lettuce, leaves separated

Culinary:

1. Heat olive oil in a large skillet over medium heat.
2. Add diced onion and cook until translucent.
3. Stir in garlic and ginger, and cook for another minute.
4. Add ground chicken and cook until browned, breaking it up with a spoon.
5. Stir in hoisin sauce, soy sauce, rice vinegar, and chopped water chestnuts.
6. Cook for another 2-3 minutes, then remove from heat and stir in green onions.
7. Spoon the chicken mixture into lettuce leaves and serve immediately.

Blueberry Banana Smoothie

Ingredients:

• 1 banana, peeled and sliced
• 1/2 cup fresh or frozen blueberries
• 1/2 cup Greek yogurt
• 1/2 cup almond milk
• 1 tbsp honey (optional)
• 1/4 tsp vanilla extract
• Ice cubes (optional)

Culinary:

1. In a blender, combine the banana, blueberries, Greek yogurt, almond milk, honey, and vanilla extract.
2. Blend until smooth and creamy.
3. Add ice cubes if desired and blend again until frothy.
4. Pour into a glass and serve immediately.

Quinoa Stuffed Bell Peppers

Ingredients:

• 4 large bell peppers
• 1 cup cooked quinoa
• 1 can black beans, drained and rinsed
• 1 cup corn kernels
• 1/2 cup diced tomatoes
• 1/4 cup chopped cilantro
• 1 tsp cumin
• 1 tsp chili powder
• 1/2 cup shredded cheddar cheese
• Salt and pepper to taste

Culinary:

1. Preheat oven to 375°F (190°C).
2. Cut the tops off the bell peppers and remove the seeds and membranes.
3. In a large bowl, combine cooked quinoa, black beans, corn, diced tomatoes, cilantro, cumin, chili powder, salt, and pepper.
4. Spoon the quinoa mixture into the bell peppers and place them in a baking dish.
5. Top each stuffed pepper with shredded cheddar cheese.
6. Bake for 25-30 minutes, until the peppers are tender and the cheese is melted.
7. Serve hot, garnished with additional cilantro if desired.