Food Recipes | January 26, 2024

Zucchini Ribbon Salad

Ingredients:

• 2 large zucchinis
• 1/4 cup crumbled feta cheese
• 1/4 cup pine nuts, toasted
• 2 tablespoons olive oil
• 1 tablespoon lemon juice
• Salt and pepper to taste

Culinary:

1. Use a vegetable peeler to slice the zucchini into thin ribbons.
2. In a bowl, whisk together olive oil and lemon juice, then season with salt and pepper.
3. Toss the zucchini ribbons in the dressing.
4. Top with crumbled feta and toasted pine nuts before serving.

Spicy Tuna Stuffed Avocados

Ingredients:

• 2 ripe avocados, halved and pitted
• 1 can tuna, drained
• 2 tablespoons mayonnaise
• 1 teaspoon sriracha sauce
• 1/2 cucumber, diced
• Salt and pepper to taste

Culinary:

1. In a bowl, mix the tuna, mayonnaise, sriracha, cucumber, salt, and pepper.
2. Scoop the mixture into the avocado halves.
3. Serve chilled as a refreshing and spicy appetizer.

Roasted Carrot and Ginger Soup

Ingredients:

• 5 large carrots, peeled and chopped
• 1 onion, chopped
• 3 cloves garlic, minced
• 2 inches fresh ginger, grated
• 4 cups vegetable broth
• 2 tablespoons olive oil
• Salt and pepper to taste

Culinary:

1. Preheat the oven to 200°C (400°F).
2. Toss carrots, onion, and garlic with olive oil, salt, and pepper, and roast for 30 minutes.
3. In a pot, combine the roasted vegetables with ginger and vegetable broth.
4. Simmer for 10 minutes, then blend until smooth.

Baked Lemon Pepper Chicken Wings

Ingredients:

• 1 kg chicken wings
• 2 tablespoons olive oil
• 1 tablespoon lemon pepper seasoning
• 1 lemon, zested and juiced
• Salt to taste

Culinary:

1. Preheat the oven to 220°C (425°F).
2. Toss the chicken wings with olive oil, lemon pepper seasoning, lemon zest, juice, and salt.
3. Arrange the wings on a baking sheet and bake for 45 minutes or until crispy.

Cherry Tomato and Basil Frittata

Ingredients:

• 6 eggs
• 1/2 cup cherry tomatoes, halved
• 1/4 cup fresh basil, chopped
• 1/4 cup grated Parmesan cheese
• 2 tablespoons olive oil
• Salt and pepper to taste

Culinary:

1. Preheat the oven to 180°C (350°F).
2. In a bowl, whisk together eggs, basil, Parmesan, salt, and pepper.
3. Heat oil in an oven-safe skillet, add tomatoes, and cook for 2 minutes.
4. Pour the egg mixture over the tomatoes and cook until the edges start to set.
5. Transfer the skillet to the oven and bake for 8-10 minutes or until the frittata is set.