Stuffed Bell Peppers

Ingredients:

• 4 large bell peppers (any color)
• 1 cup cooked quinoa
• 1/2 cup black beans
• 1/2 cup corn kernels
• 1/4 cup diced tomatoes
• 1 tsp cumin powder
• 1/2 cup shredded cheese
• Salt and pepper to taste

Culinary:

1. Preheat the oven to 375°F (190°C).
2. Cut the tops off the bell peppers and remove the seeds.
3. Mix quinoa, black beans, corn, diced tomatoes, cumin, salt, and pepper in a bowl.
4. Stuff the peppers with the mixture and top with shredded cheese.
5. Place the peppers in a baking dish and bake for 25 minutes.
6. Serve warm and enjoy.

Spinach and Feta Omelette

Ingredients:

• 2 large eggs
• 1/4 cup fresh spinach, chopped
• 2 tbsp feta cheese, crumbled
• 1 tbsp milk
• 1 tbsp butter
• Salt and pepper to taste

Culinary:

1. Whisk eggs, milk, salt, and pepper in a bowl.
2. Heat butter in a non-stick skillet over medium heat.
3. Pour the egg mixture into the skillet and let it cook for 1-2 minutes.
4. Add spinach and feta to one side of the omelette.
5. Fold the omelette over and cook for another minute.
6. Slide onto a plate and serve hot.

Garlic Butter Shrimp Pasta

Ingredients:

• 8 oz spaghetti
• 1/2 lb shrimp, peeled and deveined
• 3 cloves garlic, minced
• 2 tbsp olive oil
• 2 tbsp butter
• 1/4 cup grated Parmesan cheese
• 1/4 tsp red pepper flakes
• Salt and pepper to taste

Culinary:

1. Cook spaghetti according to package instructions. Drain and set aside.
2. Heat olive oil and butter in a skillet over medium heat.
3. Add garlic and sauté until fragrant, about 1 minute.
4. Add shrimp and cook until pink, about 2-3 minutes per side.
5. Toss the cooked spaghetti with the shrimp and garlic mixture.
6. Sprinkle with Parmesan cheese and red pepper flakes before serving.

Lentil Curry

Ingredients:

• 1 cup red lentils
• 1 onion, diced
• 2 garlic cloves, minced
• 1 tbsp curry powder
• 1/2 tsp turmeric
• 1 can coconut milk
• 1 cup vegetable broth
• 1 tbsp olive oil
• Salt and pepper to taste

Culinary:

1. Heat olive oil in a pot over medium heat and sauté onions and garlic until softened.
2. Add curry powder and turmeric, stirring for 1 minute.
3. Pour in coconut milk and vegetable broth, bringing to a simmer.
4. Add lentils and cook for 20 minutes, stirring occasionally, until tender.
5. Season with salt and pepper, and serve with rice or flatbread.

Peach and Blueberry Crisp

Ingredients:

• 4 fresh peaches, sliced
• 1 cup fresh blueberries
• 1/2 cup rolled oats
• 1/4 cup flour
• 1/4 cup brown sugar
• 1/4 cup butter, melted
• 1/2 tsp cinnamon
• Pinch of salt

Culinary:

1. Preheat the oven to 375°F (190°C).
2. In a baking dish, combine peaches and blueberries.
3. Mix oats, flour, brown sugar, cinnamon, and salt in a bowl.
4. Stir in melted butter until the mixture is crumbly.
5. Spread the crumble over the fruit and bake for 30 minutes.
6. Let cool slightly before serving with ice cream or whipped cream.