Lemon Garlic Shrimp Pasta

Ingredients:

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

Culinary:

1. Cook linguine according to package instructions, drain, and set aside.
2. In a large skillet, heat olive oil over medium heat.
3. Add minced garlic and sauté until fragrant, about 1 minute.
4. Add shrimp to the skillet and cook until pink and opaque, about 3-4 minutes.
5. Stir in lemon juice, cooked pasta, and Parmesan cheese.
6. Toss until well combined and heated through.
7. Season with salt and pepper, garnish with fresh parsley, and serve immediately.

Caprese Stuffed Chicken

Ingredients:

• 4 boneless, skinless chicken breasts
• 1/2 cup fresh mozzarella, sliced
• 1/2 cup cherry tomatoes, halved
• 1/4 cup fresh basil leaves
• 2 tbsp balsamic vinegar
• 2 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 and stuff with mozzarella, cherry tomatoes, and basil leaves.
3. Secure with toothpicks if necessary.
4. Season the outside of the chicken with salt and pepper.
5. Heat olive oil in a large oven-safe skillet over medium heat.
6. Sear chicken on both sides until golden brown, about 3 minutes per side.
7. Transfer the skillet to the preheated oven and bake for 15-20 minutes, until chicken is cooked through.
8. Drizzle with balsamic vinegar before serving.

Greek Quinoa Salad

Ingredients:

• 1 cup quinoa, rinsed
• 2 cups water
• 1/2 cup cucumber, diced
• 1/2 cup cherry tomatoes, halved
• 1/4 cup red onion, finely chopped
• 1/4 cup Kalamata olives, sliced
• 1/4 cup feta cheese, crumbled
• 2 tbsp olive oil
• 2 tbsp red wine vinegar
• 1 tbsp fresh lemon juice
• 1 tbsp fresh oregano, chopped
• Salt and pepper to taste

Culinary:

1. In a medium saucepan, bring quinoa and water to a boil.
2. Reduce heat to low, cover, and simmer for 15 minutes, until water is absorbed and quinoa is tender.
3. Fluff quinoa with a fork and let it cool.
4. In a large bowl, combine cooked quinoa, cucumber, cherry tomatoes, red onion, olives, and feta cheese.
5. In a small bowl, whisk together olive oil, red wine vinegar, lemon juice, oregano, salt, and pepper.
6. Pour dressing over the salad and toss to combine.
7. Serve chilled or at room temperature.

Spicy Chickpea Tacos

Ingredients:

• 1 can chickpeas, drained and rinsed
• 1 tbsp olive oil
• 1 tsp chili powder
• 1/2 tsp cumin
• 1/2 tsp smoked paprika
• 1/4 tsp garlic powder
• Salt and pepper to taste
• 8 small corn tortillas
• 1/2 cup shredded lettuce
• 1/4 cup diced tomatoes
• 1/4 cup diced avocado
• 2 tbsp fresh cilantro, chopped
• Lime wedges for serving

Culinary:

1. In a large skillet, heat olive oil over medium heat.
2. Add chickpeas and cook until slightly crispy, about 5 minutes.
3. Stir in chili powder, cumin, smoked paprika, garlic powder, salt, and pepper.
4. Cook for an additional 2-3 minutes until chickpeas are well coated and heated through.
5. Warm tortillas in a separate skillet or microwave.
6. Assemble tacos by adding chickpeas, shredded lettuce, diced tomatoes, avocado, and cilantro to each tortilla.
7. Serve with lime wedges.

One-Pot Garlic Parmesan Pasta

Ingredients:

• 8 oz spaghetti
• 4 cloves garlic, minced
• 2 tbsp butter
• 2 cups chicken broth
• 1 cup milk
• 1/2 cup grated Parmesan cheese
• 1/4 tsp black pepper
• Fresh parsley for garnish

Culinary:

1. In a large pot, melt butter over medium heat.
2. Add minced garlic and sauté until fragrant, about 1 minute.
3. Add chicken broth and milk, and bring to a boil.
4. Stir in spaghetti, reduce heat, and simmer until pasta is al dente, about 10 minutes.
5. Stir occasionally to prevent sticking.
6. Remove from heat and stir in Parmesan cheese and black pepper.
7. Garnish with fresh parsley and serve immediately.