Lemon Garlic Shrimp Pasta

Ingredients:

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

Culinary:

1. Cook the spaghetti according to package instructions. Drain and set aside.
2. In a large pan, heat olive oil and butter over medium heat. Add minced garlic and sauté for 1 minute.
3. Add shrimp to the pan, season with salt and pepper, and cook for 2-3 minutes on each side until pink and cooked through.
4. Add the cooked spaghetti to the pan along with lemon juice and parsley, tossing everything to combine.
5. Serve hot with extra lemon wedges if desired.

Mediterranean Couscous Salad

Ingredients:

• 1 cup couscous
• 1 cup boiling water
• 1/2 cucumber, diced
• 1/2 red bell pepper, diced
• 1/4 cup black olives, sliced
• 1/4 cup feta cheese, crumbled
• 2 tbsp olive oil
• 1 tbsp lemon juice
• Salt and pepper to taste

Culinary:

1. Place couscous in a large bowl and pour over boiling water. Cover and let it sit for 5 minutes, then fluff with a fork.
2. Add cucumber, bell pepper, olives, and feta cheese to the couscous.
3. In a small bowl, whisk together olive oil, lemon juice, salt, and pepper. Pour over the salad and toss to combine.
4. Serve chilled or at room temperature.

Sweet and Spicy Grilled Chicken Skewers

Ingredients:

• 1 lb chicken breast, cut into cubes
• 2 tbsp honey
• 1 tbsp sriracha sauce
• 1 tbsp soy sauce
• 2 tbsp olive oil
• 1 tsp garlic powder
• 1 tsp smoked paprika
• Salt and pepper to taste
• Skewers (wooden or metal)

Culinary:

1. In a bowl, mix honey, sriracha, soy sauce, olive oil, garlic powder, smoked paprika, salt, and pepper to create the marinade.
2. Thread the chicken cubes onto skewers and coat them with the marinade.
3. Preheat the grill to medium-high heat and grill the chicken skewers for about 10-12 minutes, turning occasionally until fully cooked.
4. Brush the skewers with any remaining marinade during grilling for extra flavor.
5. Serve hot with a side of rice or salad.

Mango Coconut Chia Pudding

Ingredients:

• 1/4 cup chia seeds
• 1 cup coconut milk
• 1 tbsp honey or maple syrup
• 1 ripe mango, diced
• 1/4 cup shredded coconut

Culinary:

1. In a bowl, mix chia seeds, coconut milk, and honey. Stir well to combine.
2. Refrigerate the mixture for at least 4 hours or overnight to allow the chia seeds to absorb the liquid and thicken.
3. Once the pudding is set, stir again and top with diced mango and shredded coconut.
4. Serve chilled as a light breakfast or dessert.

Zucchini Fritters with Yogurt Dip

Ingredients:

• 2 medium zucchinis, grated
• 1/4 cup flour
• 1 egg
• 1/4 cup Parmesan cheese, grated
• 2 green onions, chopped
• 1/2 tsp garlic powder
• Salt and pepper to taste
• Olive oil for frying
• 1/2 cup Greek yogurt
• 1 tbsp lemon juice

Culinary:

1. In a bowl, mix grated zucchini, flour, egg, Parmesan cheese, green onions, garlic powder, salt, and pepper.
2. Heat olive oil in a skillet over medium heat. Drop spoonfuls of the zucchini mixture into the pan and flatten slightly.
3. Fry for 2-3 minutes on each side until golden brown.
4. For the dip, mix Greek yogurt with lemon juice, salt, and pepper.
5. Serve the fritters hot with the yogurt dip on the side.