Creamy Mushroom Pasta

Ingredients:

• 200g fettuccine pasta
• 200g mushrooms, sliced
• 2 cloves garlic, minced
• 1/2 cup heavy cream
• 1/4 cup grated Parmesan cheese
• 2 tbsp olive oil
• Fresh parsley for garnish
• Salt and pepper to taste

Culinary:

1. Cook pasta according to package instructions. Drain and set aside.
2. In a large skillet, heat olive oil over medium heat. Sauté garlic until fragrant.
3. Add mushrooms and cook until softened, about 5-7 minutes.
4. Stir in heavy cream and Parmesan cheese, and simmer for 2-3 minutes.
5. Toss the pasta with the mushroom sauce and season with salt and pepper.
6. Garnish with fresh parsley and serve immediately.

Quinoa Stuffed Bell Peppers

Ingredients:

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

Culinary:

1. Preheat oven to 375°F (190°C). Place the bell peppers in a baking dish.
2. In a large bowl, combine quinoa, black beans, corn, diced tomatoes, and cumin. Mix well.
3. Spoon the mixture into the bell peppers, filling them generously.
4. Top each pepper with shredded cheddar cheese.
5. Bake for 25-30 minutes, until the peppers are tender and the cheese is melted.
6. Serve hot with a side of salad or rice.

Avocado Chicken Salad

Ingredients:

• 2 cups cooked chicken breast, shredded
• 1 ripe avocado
• 1/4 cup red onion, diced
• 1/4 cup cilantro, chopped
• 1 tbsp lime juice
• Salt and pepper to taste
• Whole grain bread or lettuce wraps for serving

Culinary:

1. In a large bowl, mash the avocado until smooth.
2. Add shredded chicken, red onion, cilantro, lime juice, salt, and pepper. Mix well.
3. Serve the avocado chicken salad on whole grain bread or in lettuce wraps.
4. Enjoy as a light lunch or snack.

Eggplant Parmesan

Ingredients:

• 1 large eggplant, sliced
• 1 cup marinara sauce
• 1/2 cup mozzarella cheese, shredded
• 1/4 cup grated Parmesan cheese
• 1/4 cup breadcrumbs
• 2 tbsp olive oil
• Fresh basil for garnish
• Salt and pepper to taste

Culinary:

1. Preheat oven to 375°F (190°C). Lightly grease a baking dish.
2. Brush eggplant slices with olive oil and season with salt and pepper.
3. Layer the eggplant slices in the baking dish, spreading marinara sauce between each layer.
4. Top with mozzarella, Parmesan, and breadcrumbs.
5. Bake for 25-30 minutes until golden and bubbly.
6. Garnish with fresh basil and serve warm.

Honey Garlic Shrimp Stir-Fry

Ingredients:

• 500g shrimp, peeled and deveined
• 3 garlic cloves, minced
• 1/4 cup honey
• 2 tbsp soy sauce
• 1 tbsp sesame oil
• 1 bell pepper, sliced
• 1 zucchini, sliced
• Cooked rice for serving

Culinary:

1. In a small bowl, whisk together honey, soy sauce, and sesame oil. Set aside.
2. Heat a large skillet over medium heat and add garlic. Sauté until fragrant.
3. Add shrimp to the skillet and cook for 3-4 minutes, until pink and opaque.
4. Add bell pepper and zucchini to the skillet, stir-frying for an additional 5 minutes.
5. Pour the honey-soy mixture over the shrimp and vegetables, stirring to coat evenly.
6. Serve over cooked rice and enjoy.