Spaghetti Aglio e Olio

Ingredients:

• 8 oz spaghetti
• 4 cloves garlic, thinly sliced
• 1/4 cup extra virgin olive oil
• 1/2 teaspoon red pepper flakes
• Salt and pepper to taste
• Grated Parmesan cheese, for serving
• Fresh parsley, chopped, for garnish

Culinary:

1. Cook spaghetti in a large pot of salted boiling water until al dente.
2. While spaghetti is cooking, heat olive oil in a large skillet over medium heat.
3. Add sliced garlic and red pepper flakes to the skillet, and cook until garlic is golden brown and fragrant, about 1-2 minutes.
4. Reserve a cup of pasta water, then drain cooked spaghetti and add it to the skillet with garlic oil.
5. Toss spaghetti with garlic oil, adding reserved pasta water as needed to create a silky sauce.
6. Season with salt and pepper to taste.
7. Serve hot, garnished with grated Parmesan cheese and chopped parsley.
8. Enjoy this classic and flavorful spaghetti aglio e olio!

Vegetarian Buddha Bowl

Ingredients:

• 1 cup cooked quinoa or brown rice
• 1 cup mixed greens (spinach, kale, arugula)
• 1/2 cup roasted vegetables (sweet potatoes, carrots, broccoli)
• 1/2 cup chickpeas, drained and rinsed
• 1/4 avocado, sliced
• 1 tablespoon hummus
• 1 tablespoon tahini dressing
• Salt and pepper to taste

Culinary:

1. Arrange cooked quinoa or brown rice in a bowl as the base.
2. Top with mixed greens, roasted vegetables, chickpeas, and sliced avocado.
3. Add a dollop of hummus and drizzle with tahini dressing.
4. Season with salt and pepper to taste.
5. Enjoy this nourishing and colorful vegetarian Buddha bowl!

Caprese Salad

Ingredients:

• 2 large tomatoes, sliced
• 8 oz fresh mozzarella cheese, sliced
• 1/4 cup fresh basil leaves
• 2 tablespoons balsamic glaze
• 2 tablespoons extra virgin olive oil
• Salt and pepper to taste

Culinary:

1. Arrange sliced tomatoes and fresh mozzarella cheese on a serving platter.
2. Tuck fresh basil leaves in between the tomato and mozzarella slices.
3. Drizzle with balsamic glaze and extra virgin olive oil.
4. Season with salt and pepper to taste.
5. Enjoy this classic and refreshing caprese salad!

Teriyaki Salmon

Ingredients:

• 4 salmon fillets
• 1/4 cup soy sauce
• 2 tablespoons honey
• 1 tablespoon rice vinegar
• 2 cloves garlic, minced
• 1 teaspoon grated ginger
• Sesame seeds, for garnish
• Green onions, chopped, for garnish

Culinary:

1. In a small bowl, whisk together soy sauce, honey, rice vinegar, minced garlic, and grated ginger to make the teriyaki sauce.
2. Place salmon fillets in a shallow dish and pour the teriyaki sauce over them. Marinate for 15-30 minutes.
3. Heat a grill or grill pan over medium-high heat. Remove salmon from marinade and discard excess marinade.
4. Grill salmon for 4-5 minutes per side, or until cooked through and flaky.
5. Remove from grill and garnish with sesame seeds and chopped green onions.
6. Serve hot with rice or vegetables.
7. Enjoy this delicious and flavorful teriyaki salmon!

Quinoa Stuffed Bell Peppers

Ingredients:

• 4 large bell peppers
• 1 cup cooked quinoa
• 1 cup black beans, drained and rinsed
• 1 cup corn kernels
• 1/2 cup diced tomatoes
• 1/4 cup chopped cilantro
• 1 teaspoon ground cumin
• 1/2 teaspoon chili powder
• Salt and pepper to taste
• 1/2 cup shredded cheddar cheese

Culinary:

1. Preheat oven to 375°F (190°C).
2. Cut the tops off the bell peppers and remove seeds and membranes.
3. In a large bowl, combine cooked quinoa, black beans, corn kernels, diced tomatoes, chopped cilantro, ground cumin, chili powder, salt, and pepper.
4. Stuff each bell pepper with the quinoa mixture and place in a baking dish.
5. Cover with foil and bake for 25-30 minutes, or until peppers are tender.
6. Remove foil, sprinkle shredded cheddar cheese on top of each stuffed pepper, and bake for an additional 5 minutes, or until cheese is melted and bubbly.
7. Serve hot as a nutritious and satisfying meal.
8. Enjoy these delicious and wholesome quinoa stuffed bell peppers!