Greek Yogurt Parfait

Ingredients:

• 1 cup Greek yogurt
• 1/2 cup granola
• 1/2 cup mixed berries (strawberries, blueberries, raspberries)
• 1 tablespoon honey
• 1 teaspoon chia seeds (optional)

Culinary:

1. In a glass or bowl, layer Greek yogurt, granola, and mixed berries.
2. Drizzle honey over the top.
3. Sprinkle with chia seeds if desired.
4. Repeat layering if making multiple parfaits.
5. Serve immediately as a delicious and nutritious breakfast or snack.

Tomato Basil Pasta

Ingredients:

• 8 oz pasta (spaghetti, penne, or your choice)
• 2 tablespoons olive oil
• 3 cloves garlic, minced
• 2 cups cherry tomatoes, halved
• 1/4 cup fresh basil leaves, chopped
• Salt and pepper to taste
• Grated Parmesan cheese for serving

Culinary:

1. Cook the pasta according to package instructions until al dente.
2. In a large skillet, heat olive oil over medium heat. Add minced garlic and cook until fragrant.
3. Add cherry tomatoes to the skillet and cook until they start to soften, about 5 minutes.
4. Season with salt and pepper, then add cooked pasta to the skillet.
5. Toss pasta with tomatoes and garlic until well combined.
6. Remove from heat, stir in chopped basil, and serve hot with grated Parmesan cheese on top.

Vegetable Frittata

Ingredients:

• 6 eggs
• 1/4 cup milk
• 1 cup chopped vegetables (bell peppers, spinach, mushrooms, onions)
• 1/2 cup shredded cheese (cheddar, mozzarella, or your choice)
• 1 tablespoon olive oil
• Salt and pepper to taste

Culinary:

1. Preheat oven to 350°F (175°C).
2. In a mixing bowl, whisk together eggs, milk, salt, and pepper until well combined.
3. Heat olive oil in an oven-safe skillet over medium heat.
4. Add chopped vegetables to the skillet and sauté until they start to soften.
5. Pour the egg mixture over the vegetables in the skillet.
6. Sprinkle shredded cheese evenly over the top.
7. Transfer the skillet to the preheated oven and bake for 15-20 minutes, or until the frittata is set and the top is golden brown.
8. Remove from the oven, let cool for a few minutes, then slice and serve.

Quinoa Salad

Ingredients:

• 1 cup quinoa, rinsed
• 2 cups water or vegetable broth
• 1 cucumber, diced
• 1 bell pepper, diced
• 1/2 red onion, finely chopped
• 1/4 cup chopped fresh parsley
• 1/4 cup crumbled feta cheese
• 2 tablespoons olive oil
• 2 tablespoons lemon juice
• Salt and pepper to taste

Culinary:

1. In a medium saucepan, combine quinoa and water or vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes, or until quinoa is cooked and liquid is absorbed.
2. Fluff the cooked quinoa with a fork and transfer to a large mixing bowl.
3. Add diced cucumber, bell pepper, red onion, chopped parsley, and crumbled feta cheese to the bowl.
4. In a small bowl, whisk together olive oil, lemon juice, salt, and pepper to make the dressing.
5. Pour the dressing over the quinoa salad and toss until well combined.
6. Adjust seasoning if necessary, then serve immediately or refrigerate until ready to serve.